Go Back
–+ servings
Close up of a baked golden brown gluten-free bagels recipe cooling on a wire rack.

Soft & Chewy Gluten-Free Bagels

Patricia Granek
These gluten-free bagels have a chewy interior and a crisp, golden crust. Made with Greek yogurt for structure and moisture, they deliver the authentic bagel texture—soft inside, slightly dense, and perfect for toasting.
4.82 from 22 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Course Breakfast, lunch
Cuisine American, Gluten-free
Servings 8 bagels
Calories 135 kcal

Ingredients
 

  • 8 grams instant yeast certified gluten-free
  • ¼ cup warm water
  • 1 tablespoon sugar
  • 1 cup Greek yogurt room temperature
  • 2 egg room temperature
  • 2 ¼ cups all-purpose gluten-free flour Bob’s Red Mill recommended
  • 2 teaspoon baking powder
  • 1 teaspoon salt

For Boiling Bagels

  • large pot of water for boiling
  • 1 tablespoon brown sugar or molasses (for boiling water)

Extras

  • 1 egg white for egg wash (or olive oil)
  • 2 tablespoon everything bagel seasoning
Step-By-Step ImagesScroll back for process images and recipe tips!

Instructions
 

  • Activate Yeast: In a small bowl, mix ¼ cup warm water with 1 tablespoon sugar. Sprinkle yeast and wait for it to froth (5-10 mins).
    8 grams instant yeast, 1 tablespoon sugar, ¼ cup warm water
  • Prepare Wet Ingredients: Whisk your room-temperature Greek yogurt and eggs in a separate bowl.
    1 cup Greek yogurt, 2 egg
  • Mix Dry Ingredients: Combine gluten-free flour, baking powder, and salt in a large bowl. Mix well.
    2 ¼ cups all-purpose gluten-free flour , 2 teaspoon baking powder, 1 teaspoon salt
  • Combine Wet and Dry: Add the yeast and yogurt-egg mixture to the dry ingredients. Mix with a spatula for 2-3 minutes. The dough will be very wet at first then come together. It will still be slightly sticky (see image in post) once combined, which is normal for making gluten-free bagels.
  • First Rise: Grease a glass bowl with some olive oil, add the dough then cover and let rise in a warm spot. It is ready once it doubles in size, about 1-2 hours, depending on your kitchen temperature.
  • Place Dough Onto Floured Surface: Dust a surface with 2 tablespoon of your gluten-free flour. Turn out the dough and, with floured hands, shape it into a log. Divide it into 8 equal portions.
    Dough Texture: Your dough will be sticky. Use floured hands to shape it, and try to avoid adding extra flour. If it is way too sticky to handle, add 2 tablespoon of flour at a time until it comes together.
  • Shape Dough: Roll each piece of dough into a ball. Place them onto a parchment-lined baking sheet. Then, use your finger to make a hole (¾ inch wide) in the middle.
  • Quick Second Rise: While you prep the water bath, let your shaped bagels rest for 5 minutes. This will help them puff back up.
  • Boil for a Chewy Crust: Preheat your oven to 400°F (204°C). Then, bring a large pot of sugar water to a boil. Drop bagels in one at a time and boil for 30 seconds per side. Remove with a slotted spoon.
    Boiling Tip: If your bagels fall apart, they may have been overproofed. Re-roll them to remove some of the air.
    large pot of water for boiling, 1 tablespoon brown sugar
  • Egg Wash & Toppings: Brush bagels with egg white or olive oil, then sprinkle with Everything Bagel Seasoning.
    1 egg white
  • Bake: Bake for 20-25 mins until golden brown. Cool for 10 minutes before slicing.
    2 tablespoon everything bagel seasoning

Notes

⭐ Key Recipe Tip: The boiling step is essential—it sets the crust and gives bagels their signature chewy bite. Don’t skip it!
Storage & Make-Ahead Tips:
  • Fridge: Store bagels in an airtight container for up to 5 days.
  • Freezer: Once cooled, freeze in a zip-top bag for up to 3 months.
  • Reheating: Toast straight from the fridge/freezer, or microwave for 10–15 seconds before toasting.
Yeast Update: Update: We tested this recipe by adding the instant quick-rise yeast directly to the flour, with great results. If you are confident your yeast is alive then simply add it in as a dry ingredient. Add the warm water with the wet ingredients. 

Nutrition

Serving: 1bagelCalories: 135kcalCarbohydrates: 25gProtein: 7gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gCholesterol: 22mgSodium: 618mgPotassium: 59mgFiber: 3gSugar: 3gVitamin A: 31IUVitamin B12: 0.2µgVitamin C: 0.003mgCalcium: 111mgIron: 1mgZinc: 0.3mg
Tried this recipe? I’d love to hear how it turned out in the comments !