An easy, gluten-free bagel recipe for soft, chewy bagels. There’s no planning needed for this healthy bagels recipe so whip up a batch and kick off your morning with your favorite breakfast.
Enjoy breakfast again! Making the switch to gluten-free sometimes feels like you’re giving up your favorites.
But as a Certified Nutrition Coach, I'm here to tell you that now you don’t have to!
These homemade gluten-free bagels require no yeast, no planning, and minimal effort!
They come together really quickly and are topped with an easy, homemade everything bagel seasoning (also gluten-free). Though they won’t rise as much as a traditional bagel, they’re a soft, comforting, healthy bagels recipe you’ll keep coming back to.
- Dairy-free, gluten-free, soy-free, vegan
- 5 ingredients
- Soft and chewy
- Easily topped with your favorites
- No yeast, no planning
Ingredients You'll Need
This easy bagel recipe requires only 5 ingredients, that’s what makes it so perfect!
All-purpose gluten-free flour blend: make sure to use all-purpose gluten-free flour and not baking flour so that the texture of the bagels comes out perfect every time. I use Bob's Red Mill flour each and every time.
Dairy-Free Yogurt: both coconut yogurt and cashew yogurt have worked for this recipe. Make sure to grab an unsweetened version so as not to make your bagels more like donuts.
Non-Dairy Butter: I use a local brand for this made from cashews. However, traditional dairy-free butter will work just fine.
Baking powder: this will help the bagels rise slightly but not as much as a traditional, yeast-based one. The benefit is there’s no soaking required.
Salt: to help the ingredients work together, don’t overlook this!
How To Make The Gluten-Free Bagel Recipe
- Mix together the flour, salt, and baking powder.
- Mix in the butter and yogurt until everything is sticky.
- Let sit for 5 minutes.
- Portion the dough into balls on a baking sheet.
- Press each ball down slightly into a circle and use a teaspoon to make a hole in the middle.
- Mix together the seasoning and sprinkle on top.
- Bake, broil, and then enjoy!
SteStep By Step Photos
Homemade Everything Bagel Seasoning
No need for an egg wash with this healthy bagels recipe! The everything seasoning bakes right onto the bagels after it’s sprinkled.
Made with only four ingredients to keep it simple, the everything seasoning comes out extremely flavorful.
Important Teaching Tips
Make sure to let the dough sit for five full minutes. Otherwise, the bagels will bake unevenly.
The butter needs to be softened but not melted in order to mix properly.
When portioning the bagels, make sure to put extra gluten-free flour on your hands so that the batter doesn’t stick all over them. Press them down so they’re about one inch thick.
The bagels are best eaten fresh out of the oven. When stored in the fridge they do firm up a bit. So, let them sit at room temperature before slicing otherwise they’re a bit delicate.
The gluten-free bagels taste best when heated or toasted and not just out of the fridge.
They can be stored in airtight containers on the counter for three days or in the fridge for a week.
Not all gluten-free flours are made the same. Thus, it's important to stick to the one listed. Other flours will have different blends and absorb liquid differently which will alter the texture of the bagels.
Most non-dairy yogurts will work for this recipe. However, make sure not to use dairy-free Greek yogurt as it's too thick for this recipe.
The Best Toppings For Healthy Bagels
You can use your bagel as a quick breakfast or even lunch!
Our favorite ways to enjoy them include toasting them and then using:
- Avocado mashed in with hemp hearts
- Vegan cream cheese and jam
- As a deli sandwich with cold cuts
- Smeared with nut butter
- Fried egg
- Homemade pastrami
As a Certified Nutrition Coach, my favorite is topping the bagels with some extra protein!
Unleash Your Energy
The ultimate roundup of high-protein snack recipes for hectic lifestyles.
Trying to lose weight postpartum and not feel ravenous was frustrating with my first.
It took a whole other pregnancy for me to realize that eating more protein was the “secret” solution.
Unfortunately, living off eggs and chicken breasts sucked after a while.
The solution? I started creating high-protein recipes that tasted more like dessert to help boost my intake.
Say goodbye to mid-day slumps, slow metabolism, and constantly feeling hungry.
I gave the protein bars to a friend of mine with a gluten allergy; I usually can't give her the food I make so I saved these for her. She absolutely loved them, she said most of the protein bars she eats are way too dry but these were great! - Ste
They’re the secret to helping you stay energized, enjoy what you eat, and meet your goals.
Plus, a two-day meal plan to show you how to eat over 100 grams of protein per day.. and not hate food. This is what I have all my clients start with.
Frequently Asked Questions About Gluten-Free Bagel Recipes
Gluten-free bagels contain 36 grams of carbs per serving (without toppings). The amount of carbohydrates will vary from recipe to recipe depending on the flours used.
You can freeze gluten-free bagels in an airtight container. Let them thaw fully in the fridge before letting them settle at room temperature and toasting.
Other Gluten-Free Recipes You'll LoveMore Recipes You Might Enjoy:
- Protein bagels
- Overnight cookie dough protein oats
- Chocolate chia protein balls
- Blueberry bagels
- Peanut butter and jam protein balls
- Chocolate fudge protein balls
- High protein cookies
- High protein pancakes
- Yogurt protein pancakes
- Easy, no-bake vanilla protein bar
- Gluten-free pantry staples
- High protein snack recipes
- Healthy breakfast recipes
Healthy Bagels Recipe (Dairy-Free, Gluten-Free)
- Baking sheet
- 1.75 cups all-purpose gluten-free flour blend
- 1 cup dairy-free yogurt
- 2 tbs dairy free butter softened
- 4 teaspoon baking powder
- 1 teaspoon salt
- For The Bagel Seasoning
- 1.5 teaspoon salt
- 1.5 teaspoon poppy seeds
- 1.5 teaspoon sesame seeds
- 1 teaspoon onion powder
- Preheat the oven to 400 degrees Farenheit.
- In a large bowl, mix together the flour and baking powder.
- Pour in the yogurt and butter. Mix well until everything is sticky. Make sure the butter is broken up and combined.
- Let sit for five minutes to absorb.
- Lined a baking sheet with parchment paper. Dust your hands in flour and portion the dough into 5-6 balls on the tray.
- Press each ball down slightly to make a disc.
- Use a teaspoon to make a hole in the middle of the down.
- Mix together the seasoning ingredients & sprinkle each bagel.
- Bake for 23 minutes. Broil for 2 minutes until golden brown.
- Remove from the oven and let cool on a baking tray.
- Once cooled, slice them in half, toast them (if desired) and top with your favorite spread
- Make sure to let the dough sit for five full minutes.
- Not all gluten-free flours are made the same. Know that changing the brand may alter the texture.
- The butter needs to be softened but not melted in order to mix properly.
- The recipe makes 5-6 bagels depending on size but the nutrition is based on five bagels.
- The bagels are best eaten fresh out of the oven. When stored in the fridge they do firm up a bit. So, let them sit at room temperature before slicing otherwise they’re a bit delicate.
- The gluten-free bagels taste best when heated or toasted and not just out of the fridge.
- Grab all the ingredients from my Pantry Staples
Nutrition values are estimates only, using online calculators. Please verify using your own data"