My bagel with raspberry jelly – no seasonings added to top. Actually cooked in my donut baking pan.

Bagel from original recipe website with flavouring.

EASY GLUTEN-FREE BAGEL RECIPE
(( My gluten-free version, the original and all other versions can be found on attached link. )) 

https://www.skinnytaste.com/easy-bagel-recipe/

Total Time: 30 minutes
Prep Time: 5 minutes

This easy homemade bagel recipe is made from scratch with just five (5) ingredients – flour, Greek yogurt, egg white, baking powder and salt! No yeast, no boiling, no fancy mixer. Bake them in the oven.
(( They can also be cooked in an air- fryer. Regular flour, Dairy-free and Egg-free versions can be found on the website. ))

INGREDIENTS:
1 cup (5 oz) gluten-free flour mix
2 teaspoons baking powder (make sure it’s not expired or it won’t rise)
3/4 teaspoon kosher salt (use less if using table salt)
1 cup non-fat Greek yogurt (not regular yogurt, it will be too sticky)
1 egg white, beaten (whole egg works fine too)
(optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes)

DIRECTIONS:
– Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
– In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
– Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
– Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly
(( I make some by forming in ball and then flattening so that it looks like an English muffin. They rise and are good for making sandwiches. I also sometimes use a baked donut pan that I put the rolled dough in and it works great. ))
– Top with egg wash and sprinkle both sides with seasoning of your choice. (( I actually add the egg white to the yogurt and don’t put on top and works fine. Most of the time I don’t add the seasonings – I find it better for making sandwiches. ))
– Bake on the top rack of the oven for 25 minutes. Let cool at least 10 minutes before cutting.

TIPS FOR PERFECT BAGELS:
– The bagels expand when they bake so you’ll want to make sure they have plenty of room so they don’t stick together.
– Greek yogurt instead of plain is a must, if there’s any liquid in the yogurt be sure to drain it.
– If your dough is sticky add more flour or use less yogurt.
– You can easily double or triple this recipe to make more. You can also half or quarter it to make less.
– Bake on the top rack so the bottoms don’t get too browned.
– Instead of using egg wash I whip egg white until frothy and added that with the yogurt, totally optional.
– Once bagels are formed you can dip your fingers in water and smooth them out.

TIPS FOR STORING AND FREEZING BAGELS:
– You can wrap leftover bagels in plastic and reheat the next day without refrigerating, or refrigerate for up to 3 days.
– To freeze, slice open and wrap individually with foil or plastic wrap. To reheat pop them back into the oven, toaster or air fryer until warm.
– You can make the dough ahead and keep it wrapped tight with plastic for up to 3 days refrigerated. If you’re cooking for 1, simply take 1/4 of the dough out an hour ahead and bake it in the morning. The dough should be room temperature before baking.

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