Being on a yeast and sugar free diet makes it tough to find bread to eat. At some point, you just want a sandwich or a roll or a piece of toast with breakfast, right? One of my favorite recipe bloggers, SkinnyTaste, posted this super fast gluten free bagel recipe. I was instantly intrigued. I haven’t had a decent, fresh bagel in years. Once I dug into it and gave them a try, I discovered that they are also suitable for the dysbiosis diet and they taste yummy! Yippie!
Even when I could bake with full gluten flour, I hated making bagels. They were a nightmare with all the steps. These are astonishingly easy. I, clearly, made the gluten free version but I have included both here for you. Either recipe you choose, be sure to use whole grain flours (no all purpose or white rice based flours!) and make sure your yogurt doesn’t have any liquid on top before you use it.
First I made my whole grain, gluten free flour blend, added the salt and baking powder, and whisked to combine.
I added my “dry” yogurt and whisked egg white. I reserved about a teaspoon of the egg white to use as a wash before I baked the bagels.
Stir to combine. It should start to come together but still a little sticky to touch. If it seems too dry, add some more yogurt.
Spread some of your whole grain flour on a clean work surface. Scoop your dough out onto it and knead it a few times to blend it together and take some of the stickiness away. It is done when it no longer sticks to your hand when you pull it away. Then divide your dough into 4 balls and either poke a hole in the middle and stretch it or roll it out like a snake and joins the ends.
I clearly got a little too aggressive making my snakes so the hole in the middle is a little bigger than a traditional bagel. C’est la vie!
They came out of the oven looking so good that I wanted to eat them right away but I know better with gluten free breads. They need time to cool and come together… so I waited; not so patiently.
When they were finally cool, I dug in and slathered my Earth’s Balance buttery spread over them. Yum! I was good enough on this batch to save 2 for dinner as “rolls” with my chowder.
Enjoy!
Keilee
Yields 4 bagels
Fast, easy, and fresh bagels for any time of the day!
5 minPrep Time
25 minCook Time
30 minTotal Time
Save Recipe
Ingredients
- 1 cup whole wheat flour
- 3/4 teaspoon kosher salt
- 2 teaspoons baking powder
- 1 cup plain, unsweetened greek yogurt
- egg white for a wash
- toppings: sesame seeds, dried garlic or onion flakes, etc
- 1 cup whole grain gluten free flour mix
- 3/4 teaspoon kosher salt
- 2 teaspoons baking powder
- 1 cup plain, unsweetened greek yogurt
- egg white, whisked
- toppings: sesame seeds, dried garlic or onion flakes, etc
Instructions
- Preheat the oven to 375 degrees.
- Line a baking sheet with parchment paper sprayed with non-stick spray or a silicon baking mat.
- Whisk together the whole wheat flour, salt, and baking soda.
- Add the yogurt to the flour mixture and combine using a spatula until large crumbles form and the dough starts to stick together.
- Spread additional whole wheat flour onto a clean work surface and place the dough on top.
- Knead the dough into the flour until it becomes less sticky - about 10-15 turns.
- Divide the dough into 4 balls and either poke a hole in the middle and stretch it to form a bagel or roll out the dough ball beneath your hands to make a "snake" and then join the ends to form the bagel.
- Place formed bagels on prepared baking sheet.
- Whisk the egg white in a separate dish and then brush onto the bagels.
- Add any toppings you wish - no sugar!
- Bake for 25 minutes on the top rack of the oven.
- Let cool at least 10 minutes before slicing.
- Preheat the oven to 400 degrees.
- Line a baking sheet with parchment paper sprayed with non-stick spray or a silicon baking mat.
- Whisk together the whole grain gluten free flour, salt, and baking soda.
- In a separate bowl, whisk the egg white until foamy.
- Take 1 teaspoon of the foamy egg white and put it into a small bowl. Add 2 teaspoons of water to the small bowl.
- Add the remainder of the foamy egg white and the yogurt to the flour mixture.
- Combine using a spatula until large crumbles form and the dough starts to stick together.
- Spread additional whole grain gluten free flour onto a clean work surface and place the dough on top.
- Knead the dough into the flour until it becomes less sticky - about 5-10 turns.
- Divide the dough into 4 balls and either poke a hole in the middle and stretch it to form a bagel or roll out the dough ball beneath your hands to make a "snake" and then join the ends to form the bagel.
- Place formed bagels on prepared baking sheet.
- Brush the reserved egg white and water mixture onto the bagels.
- Add any toppings you wish - no sugar!
- Bake for 20 minutes on the top rack of the oven.
- Let cool completely before slicing.
Notes
Full recipe with additional cooking methods (for anyone with an air fryer), found here: https://www.skinnytaste.com/easy-bagel-recipe/.
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