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  • 1 cup favorite gluten free flour blend
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 2 egg whites
  • 1 cup plain Greek or sheep yogurt
  • Favorite bagel toppings


  1. Preheat oven to 400F. Line a baking sheet with parchment paper and spray or rub lightly with oil.
  2. Whisk together dry ingredients in one bowl. In another bowl, whisk white of one egg until frothy then stir in yogurt.
  3. Mix dry with wet ingredients until well mixed. If mixture is too sticky to handle with your hands, add 1 Tbls at a time of flour mix until correct.
  4. Roll dough into a big ball, then cut into 4 pieces. Roll each piece into long ropes, then connect the ends to form your bagel. Lay on the lined baking sheet.
  5. Brush other egg white over the tops of the bagels and top with your toppings.
  6. Bake 20 minutes or until lightly browned.
  7. Cut in half, toast and enjoy!
  • Works great as mini bagels too!
  • Some favorite toppings: sea salt, everything but the bagel seasoning, sliced jalepeno & cheddar cheese, mixed shredded cheeses, cinnamon & coconut sugar. Or skip the egg white and brush with melted grass-fed butter!
  • Feel free to add mix-ins to the dough as well, like blueberries or garlic cloves!