Gluten Free Greek Yogurt Bagels Recipe
This Gluten-Free Greek Yogurt Bagels Recipe is a fantastic choice. It features a dense, doughy center and a very golden crust without using any traditional wheat.
Ingredients
- 1 1/2 cups of gluten-free all-purpose flour blend.
- 2 teaspoons of baking powder for a soft lift.
- 1/2 teaspoon of kosher salt to balance the tangy yogurt.
- 1 cup of plain non-fat Greek yogurt thick today.
- 1 large egg beaten for a shiny golden wash.
- 2 tablespoons of everything bagel seasoning now.
- Extra flour for dusting your clean hands today.
Instructions
Preheating Your Oven
- Start by heating your oven to 375 degrees today. Line your baking sheet so the dough does not stick.
Whisk the Dry Flour
- In a large bowl, whisk the gluten-free flour, baking powder, and salt. Make sure the white powder is very even.
Add the Thick Yogurt
- Add the Greek yogurt to the bowl. Use your spoon to mix until the dough looks very shaggy and thick today.
Knead the Soft Dough
- Lightly flour your hands and knead the dough in the bowl. It should be soft and not too sticky to touch now.
Divide into Four Balls
- Divide the dough into four even pieces. Roll every piece into a long rope about six inches long today.
Shape the Bagel Rings
- Connect the ends of the rope to make a circle. Press the dough together so the ring is very strong and round.
Brush with Egg Wash
- Place the bagels on the sheet and brush them with the beaten egg. This makes the crust very shiny and golden now.
Season and Bake Well
- Sprinkle the everything seasoning over the top. Bake for 25 minutes until the bagels are very firm and toasted today.
Notes
- Use a thick Greek yogurt like Fage for a much better dough today.
- If the dough is too sticky, add one tablespoon of extra flour.
- Do not use regular watery yogurt or the bagels will be very flat.
- Let the bagels cool for ten minutes before you slice them now.
- Use a flour blend that includes xanthan gum for a better chew.
- Add a pinch of garlic powder to the dough for a savory smell.
- Toast the bagels after baking for a much crunchier crust today.