Baked Homemade Yogurt Bagel Recipe (Gluten-free)

These homemade bagels are the perfect recipe for anyone who doesn’t consider themselves a baker. What I love about this Breakfast is that it’s simple, customizable, and comes together with just 3 ingredients—no yeast, no fancy tools, and no intimidation.

This is the base recipe, which gives you the freedom to keep them plain or top them with whatever you’re craving—sweet or savory. And yes, they can be made gluten-free and are packed with protein thanks to the yogurt-based dough.

If you like this recipe, you should try my Berry Chia Pudding with probiotics!, Overnight Chia Seed N'Oats (Easy Breakfast Meal Prep!), or Slimming Crustless Quiche.

Why You Will Love These Bagels

Gluten-free optional – Works great with a gluten-free flour blend.

Beginner-friendly – No yeast, no rising time, no kneading.

Customizable – Make them sweet or savory with your favorite toppings.

High protein – Thanks to Greek yogurt, these bagels actually keep you full.

Ingredients

• Self-rising flour – The base of the dough that gives structure without needing yeast.
• Plain Greek yogurt – Adds moisture, protein, and the right doughy texture.
• Egg (for egg wash) – Gives the bagels a shiny, golden finish when baked.

Optional Toppings:

• Everything but the bagel seasoning
• Cinnamon and sugar
• Poppy seeds
• Parmesan cheese or cheddar
• Dried onion flakes or sesame seeds

Substitutions and Variations

• Use all-purpose gluten-free flour + 1 ½ tsp baking powder + ¼ tsp salt in place of self-rising
• Swap Greek yogurt for dairy-free yogurt (with thicker texture)
• Top with raisins and cinnamon for a sweet version
• Add shredded cheese into the dough for a cheesy twist
• Make mini bagels for kids or snack-sized portions

Step-by-Step Instructions

Step 1:
Preheat your oven to 375°F. Line a baking sheet with parchment paper or spray with nonstick spray.

Step 2:
In a bowl, mix self-rising flour and Greek yogurt until a shaggy dough forms. Knead for 1–2 minutes until smooth.

Step 3:
Divide dough into 4 equal parts. Roll each into a rope and shape into a bagel.

Step 4:
Place on the prepared baking sheet. Brush with egg wash and add your favorite toppings.

Step 5:
Bake for 15-20 minutes, or until golden brown. Let cool slightly before slicing and serving.

Tips and Notes

• Don’t overmix or the dough can become tough
• Use flour on your hands or surface if the dough is sticky
• For extra chewiness, toast the bagels after baking
• Double the batch and freeze extras for easy breakfasts

Recipe FAQs

Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend (with xanthan gum) and make your own self-rising mix if needed.

Do I need to boil the bagels first?
Nope! These are baked only—one of the reasons they’re so beginner-friendly.

Can I make them dairy-free?
Yes, just use a thick dairy-free yogurt (like almond or coconut-based) for best results.

Storage and Reheating Instructions

Storage:
Store in an airtight container at room temperature for up to 2 days or in the fridge for 5 days.

Freezing:
Wrap individually and freeze for up to 3 months.

Reheating:
Toast or microwave for 15–20 seconds to soften. For best texture, reheat in a toaster oven or air fryer.