I love a recipe that feels almost too simple to be real, and these 3-ingredient gluten-free bagels are exactly that. The first time I made them, I was honestly just hoping for something “good enough.” What came out of the oven was a golden, chewy bagel with a tender crumb that held up beautifully to cream cheese and even a hearty breakfast sandwich.
What I appreciate most is how approachable this recipe is. No yeast, no long proofing times, no complicated flour blends. Just three basic ingredients, one bowl, and a few minutes of hands-on time. Whether I’m craving a cozy breakfast or need a quick gluten-free bread option, this recipe has become one of my go-to favorites.
What You Need To Make This Recipe
Gluten-Free Self-Rising Flour:
This is the backbone of the recipe. A good-quality gluten-free self-rising flour blend already contains baking powder and salt, which helps the bagels rise and develop structure without yeast. Make sure to use a blend designed for baking (not a single flour like almond or coconut flour), as the balance of starches and flours is key to achieving that classic bagel texture.
Greek Yogurt (Plain):
Thick, plain Greek yogurt provides moisture, protein, and structure. It reacts with the leavening in the flour to create a fluffy yet chewy interior. I recommend full-fat or 2% for the best texture, but nonfat works in a pinch. Just be sure it’s plain and unsweetened.
Egg:
The egg helps bind everything together and adds richness. It also contributes to a better rise and a slightly more traditional bagel texture. If you like a shiny, golden top, you can even brush a little extra beaten egg over the bagels before baking.
Ingredients List
- 2 cups gluten-free self-rising flour
- 1 ½ cups plain Greek yogurt
- 1 large egg
Optional (for topping):
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
- Shredded cheese
How to Make 3-Ingredient Gluten-Free Bagels
Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Mix the Dough
In a large mixing bowl, combine the gluten-free self-rising flour and Greek yogurt. Stir until a shaggy dough begins to form. Add the egg and continue mixing until everything is well incorporated. If the dough feels too sticky, sprinkle in a little extra flour, one tablespoon at a time.
Knead Lightly
Transfer the dough to a lightly floured surface. Gently knead it for 1–2 minutes, just until smooth. You don’t need to overwork it—just enough to bring it together into a soft, cohesive dough.
Shape the Bagels
Divide the dough into 4 equal portions. Roll each piece into a ball, then use your finger to poke a hole through the center. Gently stretch the hole to create a bagel shape, keeping in mind that it will puff up slightly as it bakes.
Add Toppings (Optional)
If you’d like a golden finish, brush the tops with a little beaten egg. Sprinkle with your favorite toppings, pressing them lightly into the surface so they stick.
Bake
Place the bagels on the prepared baking sheet and bake for 20–25 minutes, or until they are puffed and golden brown. For an extra crisp exterior, you can broil them for the last 1–2 minutes—just watch closely so they don’t burn.
Cool and Serve
Allow the bagels to cool for at least 10 minutes before slicing. This helps them set and makes slicing easier. Enjoy warm or toasted with your favorite spreads.
Tips for Making This Recipe
- Use thick Greek yogurt. If your yogurt is runny, strain it for 30 minutes to remove excess liquid.
- Don’t over-knead the dough. Gluten-free dough doesn’t benefit from heavy kneading and can become dense.
- Adjust flour as needed. Gluten-free blends vary slightly, so add small amounts of flour if the dough is too sticky.
- Make them uniform in size to ensure even baking.
- For extra flavor, mix herbs, garlic powder, or shredded cheese directly into the dough.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Toast before serving for the best texture.
FAQs
Can I use regular gluten-free flour instead of self-rising?
Yes, but you’ll need to add 2 teaspoons of baking powder and ½ teaspoon of salt to the flour to mimic self-rising flour.
Can I make these bagels dairy-free?
You can try using a thick dairy-free yogurt alternative. Just make sure it’s plain and unsweetened, and similar in thickness to Greek yogurt.
Can I freeze these bagels?
Absolutely. Once cooled, slice them and freeze in an airtight bag. Toast directly from frozen for a quick breakfast.
Why are my bagels too sticky?
This usually happens if the yogurt is too thin or if the flour blend absorbs less moisture. Add a bit more flour, one tablespoon at a time, until the dough is manageable.
Can I double the recipe?
Yes, this recipe doubles easily. Just make sure not to overcrowd the baking sheet and bake in batches if needed.