American
Gluten-Free Mini Bagels

Gluten-Free Mini Bagels

I have lived in New York my entire life. I was born in Brooklyn, moved to Long Island for a decade, went back to Brooklyn with my husband, and now back on the Island with my husband, puppers, and 8 month old son. With that said, there are just some foods that will always taste better when made in Brooklyn: pizza and bagels. There’s nothing else like a Brooklyn slice or a Brooklyn bagel. The water is what makes the dough taste that good. I have pretty vivid memories of having Sunday bagel breakfasts with my family at my house, the smell of fresh baked bagels wafting through the living room, the scent of lox, tuna, and veggie cream cheese as people make their plate and sit and chat. Bagels also remind me of breaking fast for Yom Kippur, in fact, there’s a story behind bagels and cream cheese that will forever go down in my family’s history. Catch a theme here? I love bagels.

Of course, bagels are not the healthiest of foods to eat, as they’re heavy in carbs, hence why I tried my hand at making homemade, baked, gluten-free bagels… but MINI. I used a donut silicone mold to bake them, and it was probably one of the best things I could have one. The dough (which, mind you, is literally four ingredients) took on the shape of the mold so well, and sliced really clean. I impressed myself not just with the texture of these bagels, but the flavor is so good. I used one cup of Bob’s Red Mill All-Purpose GF flour, it’s my go-to when baking gluten free, and it’s actually easy to find. Part of the dough is yogurt; while I don’t looooove greek yogurt, Fage 0% milkfat was my yogurt of choice. It was thick enough to make the dough tacky, with the addition of baking powder, a pinch of salt, and one tablespoon of water, you’ve got yourself some bagels!

Here’s what you’ll need:

  • 1 cup Bob’s Red Mill AP Gluten Free Flour (red bag)
  • 1 cup 0% greek yogurt
  • 2 tsp baking powder
  • 1 tbsp water
  • Pinch of salt
  • Equipment: doughnut silicone mold (I found mine on Amazon)

Preheat the oven to 350* and pre-grease the silicone donut mold with some spray. Whisk the flour, salt, and baking powder together in a large mixing bowl. Add the cup of yogurt to the bowl and using a silicone spatula, begin to fold the yogurt into the flour. Using your hands, continue to fold the dough until it combines and is a little tacky. Add the tablespoon of water and continue to fold. Separate the dough into six medium size balls. Roll out each ball into 6-7″ pieces. Lay the flour into each donut mold, and pinch the ends together so they form a complete circle. Repeat for each ball of dough. Feel free to top with poppy seeds, sesame seeds, flakes of sea salt, etc. and bake for 35 minutes. Once baked, let cool for several minutes, slice ’em open and slather on that cream cheese, lox, capers, you name it! You’ll be making these on the regular – and I plan to make different varieties soon!

Gluten Free Mini-Bagels

Meet your new addition to your sunday breakfast: mini-bagels! Tasty, perfectly chewy, without the gluten, they'll make you want to make them every weekend. All it takes is a cup of flour, a cup of yogurt, baking powder, and a pinch of salt!

Course Breakfast
Cuisine American
Keyword bagels, breakfast, brunch, easy breakfast, gluten free, mini bagels, weekend meal
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 mini bagels
Author nomastehungry

Ingredients

  • 1 cup gluten free flour
  • 1 cup 0% greek yogurt
  • 2 tsp baking powder
  • 1 tbsp water
  • pinch of salt

Instructions

  1. Preheat the oven to 350* and spray a silicone donut mold.

  2. In a large bowl, add the flour, salt, and baking soda. Whisk together to combine.

  3. Add the cup of yogurt to the flour and use a silicone spatula to mix the flour and yogurt together.

  4. After a few minutes of using the spatula, switch to kneading the dough with your hands until it forms a tacky dough. Add the tablespoon of water and continue to knead, approximately 2-3 minutes.

  5. Separate the dough into six balls. Roll out each ball with the palm of your hand and add to the silicone mold, pinching each end together to form the bagel shape.

  6. Add toppings such as poppyseed, sesame, etc. Bake for 35 minutes. Let cool and pop out of mold. Serve warm.

Recipe Notes

Because the dough is gluten free, the next day the bagels may get a little crumbly.  I’d suggest throwing them in the toaster oven to get them warmed up!

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