Name: 4-Ingredient Gluten Free Bagels - Easy, Chewy, and Oven-Ready
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 3/4 cups (about 220 g) gluten-free all-purpose flour (with xanthan gum; if your blend has none, add 1/2 tsp xanthan gum); 2 tsp baking powder (aluminum-free if possible); 1/2 tsp fine sea salt; 1 cup (240 g) thick Greek-style yogurt (full-fat for best texture)

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Skip the long prep and enjoy fresh, chewy bagels with just four pantry staples. These gluten-free bagels come together fast, bake up beautifully, and satisfy that classic bagel craving without fuss. No yeast, no boiling, and no special equipment required.

If you’ve got yogurt and gluten-free flour, you’re already halfway there. They’re perfect for breakfast sandwiches, a quick snack, or to stash in the freezer for busy mornings.

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What Makes This Special

Overhead shot of freshly baked gluten-free bagels on a parchment-lined baking sheet, still on the ov

Most bagels ask for yeast, boiling water, and a long rise. Not these.

They rely on a simple yogurt-and-flour dough that delivers a soft, chewy crumb with a lightly crisp exterior. The ingredient list is short, but the flavor is spot-on—especially with your favorite toppings. You’ll have warm bagels on the table in under an hour, start to finish.

Ingredients

1 3/4 cups (about 220 g) gluten-free all-purpose flour (with xanthan gum; if your blend has none, add 1/2 tsp xanthan gum)
2 tsp baking powder (aluminum-free if possible)
1/2 tsp fine sea salt
1 cup (240 g) thick Greek-style yogurt (full-fat for best texture)

Optional but recommended: 1 egg beaten with 1 tsp water for egg wash, and toppings like sesame, poppy seeds, or everything seasoning.

Instructions

Close-up detail of a sliced and toasted gluten-free bagel used for a breakfast sandwich: tight macro

Preheat and prep: Heat the oven to 375°F (190°C).
Line a baking sheet with parchment paper and lightly oil it to prevent sticking.
Mix dry ingredients: In a large bowl, whisk the gluten-free flour, baking powder, and salt until well combined.
Add yogurt: Stir in the Greek yogurt with a spoon until a shaggy dough forms. Switch to your hands and gently knead in the bowl for 30–60 seconds until the dough is smooth and just tacky, not sticky.
Divide and shape: Lightly flour your hands. Divide the dough into 4 equal pieces.
Roll each piece into a 6–7 inch rope, then connect the ends to form a ring, pinching to seal. If the dough cracks, wet your fingers and smooth it.
Top and finish: Place bagels on the prepared sheet. Brush with egg wash (or milk for an egg-free sheen).
Sprinkle generously with your chosen toppings.
Bake: Bake for 20–24 minutes until set and lightly golden. For extra color, switch to broil for 1–2 minutes, watching closely.
Cool and serve: Let bagels cool on the sheet for 10 minutes, then transfer to a rack. Slice and toast for best texture.

Keeping It Fresh

These bagels are best the day they’re baked, but they store well.

Keep cooled bagels in an airtight container at room temperature for up to 24 hours. For longer storage, slice, wrap individually, and freeze for up to 2 months. Toast straight from frozen to bring back that fresh-baked bite.

Benefits of This Recipe

Gluten free and fuss-free: No yeast, no boiling, no waiting.
Four simple ingredients: Pantry-friendly and budget-conscious.
Customizable: Works with sweet or savory toppings and mix-ins.
Great texture: Chewy inside, lightly crisp outside—especially when toasted.

What Not to Do

Don’t use regular yogurt that’s watery. Thin yogurt will make sticky dough; if that’s all you have, strain it first.
Don’t skip the xanthan gum if your blend lacks it. It helps structure the dough and prevents crumbling.
Don’t overwork the dough. Gentle handling keeps the crumb tender.
Don’t underbake. Pale bagels taste doughy; bake until lightly golden and set.
Don’t slice while piping hot. Let them rest so the interior sets and slices cleanly.

Recipe Variations

Cinnamon Raisin: Add 1/2 tsp cinnamon and 1/3 cup raisins to the dough. Top with a cinnamon-sugar sprinkle.
Cheddar Jalapeño: Fold in 1/3 cup shredded cheddar and 1 tbsp finely chopped jalapeño.
Top with extra cheese.
Everything Bagel: Brush with egg wash and coat heavily with everything seasoning.
Garlic Herb: Mix 1 tsp dried Italian herbs and 1/2 tsp garlic powder into the dry ingredients.
Dairy-Free: Use a thick, unsweetened dairy-free Greek-style yogurt. Add an extra tablespoon of flour if needed to reduce stickiness.

FAQ

Can I use self-rising gluten-free flour?

Yes. If using self-rising flour, omit the baking powder and reduce the salt to a pinch.

Check the dough texture and add a teaspoon or two more flour if it’s sticky.

Why is my dough crumbly or too dry?

Gluten-free blends vary. If crumbly, add 1–2 teaspoons of yogurt at a time until it comes together. If sticky, dust with a little more flour.

The dough should be soft and slightly tacky.

Do I have to use an egg wash?

No. It just adds shine and helps toppings stick. Use milk or a little oil for a similar effect, or skip entirely.

Can I make these smaller?

Absolutely.

Divide into 6 pieces for mini bagels and bake 2–4 minutes less. Watch for light golden color and a set surface.

How do I get a chewier crust?

Brush the tops with water before baking and broil briefly at the end. Toasting after slicing also deepens chew and flavor.

In Conclusion

These 4-Ingredient Gluten Free Bagels keep things simple without sacrificing texture or flavor.

With a short ingredient list and quick bake time, they’re a realistic weekday treat. Keep a batch in the freezer, toast when needed, and enjoy that fresh-bagel feel anytime.