I don’t know about you, but the gluten-free bagels in the store never seem to cut it. And not being able to enjoy a bagel with cream cheese in New York City feels very anti-NYC. I don’t eat bread for breakfast often, but I at least want the option. And when I do, I want my bread without the discomfort that I sometimes experience when I eat regular, gluten-containing bread.
What if I told you that you could have the most amazing gluten-free bagel at home with only five ingredients in under an hour?
Five ingredients. Yes, you heard correctly. Here they are in all their glory:
- Gluten-Free Flour
- Baking Powder
- Non-Fat Greek Yogurt
- Kosher Salt
- Everything But the Bagel Seasoning
An Everything Bagel with plain cream cheese was my go-to bagel order for a while and it’s a breakfast staple that I let go of when I transitioned to a low-gluten diet. Now it’s something I can enjoy without the worry of feeling overly full or bloated afterwards.
Side Note: The BEST gluten-free bagel I’ve ever found outside of my own kitchen is at Black Seed Bagels in Brooklyn. They make a gluten-free everything bagel that is to die for.
An everything bagel is not the only type of bagel you can make with this glorious recipe. Here are a few variations that I love depending on what I have a taste for.
- Cinnamon Raisin Bagel: Add 1 to 2 teaspoons of ground cinnamon into the dry flour mixture. Before dividing the dough into four bagel shaped rounds, mix in about ½-¾ cup of raisins. For a juicier raisin, re-hydrate the raisins in a bowl of warm water and pat them dry before adding them to the dough. Hear me out: a cinnamon raisin bagel with bacon and egg gives you the sweet and salty combination of your dreams (and this comes from someone who does not even particularly care for breakfast sandwiches).
- Salt Bagel: Underrated and underappreciated, the salt bagel lives. Skip the EBTB seasoning and top the bagel dough with a sprinkle of coarse sea salt before baking.
- Sesame Bagel: Substitute the EBTB seasoning for a combination of white sesame seeds and black sesame seeds.
- Poppyseed Bagel: Substitute the EBTB seasoning for just poppyseeds.
What About the Toppings?
This is where we have a bit of fun. Bagel toppings can take you into eternity, but I’ll walk through some of my favorites.
- Cream Cheese: you already know. Plain, vegetable, or even lox and dill.
- Butter: a cinnamon raisin or salt bagel with butter. Yes, please. Good quality butter makes the difference as well. It is times like these that I love to pull out my favorite Irish butter.
- Bacon or Ham: the humble beginnings of a bagel breakfast sandwich.
- Avocado: it’s avocado toast but make it on a gluten-free bagel.
- Pizza Bagel: honestly, I’m just having this brilliant idea as I write this, but a gluten-free pizza bagel sounds like heaven. I’d do this with any of the savory bagels and toast with melted mozzarella cheese and maybe a touch of parmesan cheese and pepperoni slices, and then top the toasted pizza bagel with fresh basil if you’re feeling fancy (or if you just happen to have extra basil from the farmer’s market).
- 1 cup gluten-free flour
- 2 teaspoons baking powder
- A large pinch of kosher salt (about a heaping ¼ teaspoon)
- 1 cup non-fat Greek yogurt
- 1 spoonful of room temperature water
- Cooking spray (see note)
- 2 to 3 tablespoons of Everything But the Bagel Seasoning (EBTB), plus more if you’d like
- In a large mixing bowl, combine gluten-free flour, baking powder, and salt. Mix in the Greek yogurt and water. Stir until combined fully. Dust your hands with some gluten-free flour and divide the dough (it will be very sticky) into four. Roll each into a log and connect the ends to make a circle.
- Spray each dough round with cooking spray and coat with EBTB seasoning or any toppings that you’d like. Place each dough round on a parchment lined baking sheet and bake at 400 degrees for 22 to 25 minutes.
- Gluten-Free Flour: I have used Bob’s Red Mill’s All-Purpose Flour, King Arthur’s All-Purpose Flour, and King Arthur’s Measure-for-Measure Flour to make this recipe. I think the measure-for measure flour yielded the best results, but any all-purpose blend works well.
- Cooking Spray versus Egg Wash: Okay, I actually hate making egg wash. I never know what to do with it once I’m done and it feels so wasteful. Also, why dirty up more dishes unnecessarily? Anyways, if you’d prefer an egg wash or you have some sort of aversion to cooking spray, you can make an egg wash by mixing 1 egg and 1-1½ tablespoons of water. The egg wash will help the tops of the bagels brown. I find that the cooking spray is better for getting more seasoning around the entire bagel and works just as well as the egg wash, so it’s all about preference.