Have you ever been on the hunt for a GOOD gluten-free bagel? It’s like looking for the pot of gold at the end of a rainbow…do they actually exist? Lol, look no further. We have come up with the easiest, truly simple, bagel recipe. And, it tastes AMAZING!!
Our CUT bagels toast beautifully and can be eaten plain. They’re fluffy and the texture of what you’re expecting a bagel to be! We promise, they won’t taste like cardboard. You can thoroughly enjoy bagels again.
With literally six ingredients these bagels couldn’t be more simple. The even better part? There’s NO yeast involved! Bagels that can be baked even when yeast can’t be found anywhere during Covid days. This friends, is finding the ‘end of the rainbow and the pot of gold’!
We get pretty excited when we talk about our bagels. They taste so great and require such little effort. Honestly, fresh bagels maybe shouldn’t be this easy!?! However, our bagels are exactly that.
Incredibly easy and use accessible ingredients to bake. Did we mention that you don’t have to boil these bagels either? And they’ll be ready within an hour? Pull out the CUT flour and lets go.
One of the most important steps in making these bagels and is to first sift the flour. Don’t miss this. When using gluten-free flour, the ingredients bake more dense. Sifting will help incorporate the flour and add air to your bagel. This will create a more fluffy end result when mixed simply by hand.
After the flour has been sifted, go ahead and mix all the dry ingredients, then lastly the yogurt. The egg is not mixed within the dough and is used only as an egg wash before baking.
Pull out your fork to mix and then your hands. Feel free to also use a pastry blender if you find that’s easier.
Lightly flour your surface and work the dough. Incorporating the yogurt through kneading, you’ll find that the flour will begin to find moisture. Once you have a ‘workable’ dough, make a ball and pat to a round flat circle. Leave the dough approximately 1.5″ thick and divide with a knife into 6 equal sections.
Knead the dough again with each section and begin to roll into a ‘log’. Then go ahead and bend in a circle; slightly overlapping the ends, attach to form your bagel.
Transfer these shaped bagels to a parchment lined baking sheet and make your egg wash if you haven’t already.
When making the egg wash, ensure that the yolk and white are incorporated VERY well. Brush it over your bagels and smooth any cracks you wish. Then into the oven on the top rack and bake!
Within only 25 minutes in the oven, your bagels will be golden brown and cooling!
CUT BagelsCourse: Not Always BreakfastCuisine: CanadianDifficulty: Easy
With only 6 ingredients, no yeast, no boiling and ready within an hour; these CUT gluten-free bagels taste exactly as you’d expect a bagel should!
2 cups CUT flour, sifted
4 tsp baking powder
1/2 tsp salt
2 cups plain yogurt
- Egg Wash
1 tsp water
- Preheat the oven to 375°F
- In a large bowl combine sifted CUT flour, baking powder and salt.
- Add yogurt and using a fork or pastry blender, mix ingredients well.
- Continue to knead ingredients using your hands until dough becomes workable and yogurt is well incorporated.
- Roll into a ball and flatten into a round circle. Pat to approximately 1.5″ thick.
- Using a large knife, divide dough into 6 equal sections.
- Knead and roll each section into a ‘log’. Bend the ‘log’ into a circle and slightly overlap edges to attach together. This will form the shape of your bagel.
- Transfer to a parchment lined baking sheet.
- Combine egg and water. Stirring very well, ensure and water and both the egg yolk and white are mixed well.
- Brush egg wash lightly over bagels covering inside and outside edges.
- Bake for 25 minutes in oven on top rack.
- Remove from oven and let cool fully by transferring to cooling rack.
- Oven fresh gluten-free bagels…Start spreading the cream cheese!
Stacey and Meg