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6 Ingredient Gluten Free Bagels

Course: Breakfast
Cuisine: American
Keyword: bagel, Gluten Free, high protien
Servings: 6 Bagels

Equipment

  • Silacone mat
  • Stand mixer
  • mixing bowls

Ingredients

  • 1½ Cup Cup for Cup Gluten free flour
  • 1 Cup Fage )% Greek Yogurt Or Good culture Cottage Cheese
  • ½ Cup Sourdough starter
  • 1 tsp Salt
  • 4 tsp Baking Powder
  • 1 egg
  • Toppings of your choice Everything bagel seasoning, cheese, freeze- dried fruits

Instructions

Making dough

  • Preheat oven to 375°F
  • In a small bowl, combine flour, baking powder, and salt. Mix well. Add the sourdough starter and the Greek yogurt, and combine. The dough should form a sticky ball. If the dough is still dry, add a tbsp of milk at a time until it's no longer dry.
  • If adding flavoring to your dough, add it now and incorporate.
  • Sprinkle flour on your hands, take the dough out of the bowl, and place it on parchment paper or a silicone mat.
  • Divide the dough into even sections. I usually use a scale for this part.
  • Once divided, take one section and roll it into a long rope. Wrap the rope into a circle and attach the ends. Stretch out the circle slightly so that the inside of the circle is wider. Repeat with the remaining sections of dough.

Boiling Bagels

  • You are welcome to skip this step. I have made this recipe both ways, and it comes out great either way. 
  • In a pot, add water and a tbsp of honey bring to a boil on the stove.
  • Once at a boil, add a few bagels to the pot, making sure they do not overlap. Cook for 1-3 minutes on each side. Remove the bagel(s) from the pot and place them on a baking sheet, removing excess water. 

Baking

  • Gently crack an egg into a small bowl and whisk it.Top the bagels with your favorite toppings for added flavor
    Bake the bagels for 20 minutes, until golden brown.

Notes

Tips for making bagels
 You can use a stand mixer to incorporate the dough if you prefer.
Add whatever you desire for extra flavor. My favorites are dehydrated blueberries, garlic powder, and Parmesan/Asiago cheese.
You can also add toppings to the bagels, such as Everything bagel seasonings, and cheddar cheese. 
Store bagels in an airtight container for 3-4 days. I like to make this recipe in bulk and store it in the freezer.
These bagels are smaller than your traditional bagel, but they are the perfect size for a breakfast sandwich.
If sourdough discard is used in recipes, it is the equivalent of ½ cup of flour and ½ cup of liquid.