Gluten Free 2-Ingredient Bagels Recipe
These easy 2-Ingredient Bagels are gluten free, yeast free, and so easy to make dairy free and vegan if needed too. Super quick and easy - make them in under 30 minutes!
Servings: 4 bagels
Equipment
Ingredients
- 200 g Greek yoghurt (You can also use natural yoghurt, or coconut yoghurt for a vegan/dairy free version)
- 200 g self-raising gluten free flour (I use FREEE by Doves Farm - see notes if you only have plain or 1:1 gluten free flour)
For the topping (optional):
- 1 egg (beaten, for brushing)
- 1 tsp sesame seeds
- 1 tsp poppy seeds
- 1/2 tsp onion salt
- 1/2 tsp garlic granules
Instructions
- Preheat the oven to 200'C / 180'C fan / 390F / Gas Mark 6. Line a baking tray with a sheet of baking paper and set to one side.
- Add the gluten free flour and yoghurt to a large mixing bowl. Use a spoon or spatula to start to mix the ingredients together.
- As the mixture thickens into a dough, use your hands to bring it all together into a dough. It will be sticky at first, but will start to come together more smoothly as you knead it.
- Split the mixture into four, even pieces (weighing around 100g each) and shape into a ball in your hand. Flatten the ball slightly and use your thumb to shape a hole in the middle.
- Place the four bagels on a baking sheet. Brush with beaten egg. In a small bowl mix the seasoning together, then sprinkle generously over the top of each bagel.
- Bake for 20-22 minutes until golden on top. Cool on a wire rack for at least 30 minutes before cutting in half and topping. These bagels should be eaten warm - but not hot! They need time for the dough to settle after baking.
Video
Notes
- No Self-Raising Flour? This recipe is based on using FREEE by Doves Farm self-raising gluten free flour. If your flour mix doesn't contain xanthan gum you'll need to add around 1/4 tsp of this to the bagel mixture too. If you only have plain gluten free flour or 1:1 flour, you will need to add 1 tsp of gluten free baking powder per 100g of flour to create your own self-raising flour.
- TOP TIP: If the dough too is sticky to handle (especially on a warm day!) coat your hands with a little extra flour before shaping the dough. This will stop the dough sticking without adding too much extra flour to the mix.
- Storing and Freezing: These gluten free, 2-ingredient bagels are definitely best eaten fresh on the day of baking. After this they can be stored in an airtight container at room temperature. You can also freeze these 2-ingredient bagels in a bag or tub and simply defrost at room temperature. Either way, I recommend refreshing them in a warm oven or the microwave before eating, as they can go a bit hard when cooled.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups/imperial. However, I always recommend using weighing scales – these are cheap to buy and much more accurate.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this bagel recipe should look at each stage.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment sharing how much you loved these 2-Ingredient Bagels! It really helps to support my website and get my recipes out there xx
Nutrition
Serving: 1bagel | Calories: 237kcal | Carbohydrates: 42g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 44mg | Sodium: 343mg | Fiber: 2g | Sugar: 4g
