These no yeast gluten free bagels are absolutely magic, I still can’t believe how delicious they are! Ready in under 30 minutes if you are making the air fryer version, 40 minutes if oven baking, and using only 4 ingredients.
You’ll need Greek yoghurt, water, whole psyllium husk and gluten free self raising flour to make these magic bagels. They are fantastic value to make, much more cost effective than shop bought gluten free bagels and I think they taste way better too.
What is Psyllium Husk?
Ahhh I’m glad you asked! This is our magic ingredient for this recipe and it really essential – do not skip it and do not substitute it. It is a naturally-dervived fibre and it helps to give flexibility to gluten free bread, acting as a binder and improving the final texture of your bake. You can learn more about it here.
Whole psyllium husk is widely available online and from health food stores. I buy this variety of psyllium husk, rather than the powered variety as that acts slightly differently.
Which Flour Do You Use?
I use a flour that is widely available in the UK, FREEE by Doves Farm Self Raising Flour. You can find it in every large UK supermarket, in the free from section.
If you only have plain flour available where you live (or have simply run out of self raising), add 1 tsp baking powder for a single bagel, or 3 tsp for the 4 bagel recipe.
No Yeast Gluten Free Bagels Recipe
Time for the recipe, which you’ll find below, which makes either a single serve bagel or 4 bagels. I’ve included quantities for both!
If you have questions, please do message me on social media (@myglutenfreeguide) or email me at laura@mygfguide.com. I’ll get back to you as soon as I can.
If you enjoy this no yeast gluten free bagels recipe, please leave a review on the recipe card below as reviews are immensely helpful.
Laura x
No Yeast Gluten Free Bagels (30 Minute Recipe)
Cheats bagels made in an air fryer or oven with no yeast needed, only 4 ingredients. Soft and bouncy, these gluten free bagels are magic!
Ingredients
To make a single serve bagel:
- 5g whole psyllium husk
- 40ml water
- 50g Greek yoghurt
- 75g gluten free self raising flour
OR to make 4 bagels:
- 20g whole psyllium husk
- 160ml water
- 200g Greek yoghurt
- 300g gluten free self raising flour
Instructions
- Add the Greek yoghurt, water and psyllium husk to a mixing bowl and stir until you have a smooth consistency. Leave to "gel" (for the psyllium to absorb the liquid) for 10 minutes, stirring half way through.
- The mixture should now be quite stiff in consistency, or at least a thick gel. Add the gluten free self raising flour and mix with a wooden spoon, before squeezing and kneading the mixture with your hands until you have a smooth dough. It should not stick to your finger when pressed (if it does, leave the dough to sit for 5 minutes, then knead again).
- If making 4 bagels, divide the dough into 4 equal portions. (if make a single serve bagel, ignore this)
- Roll each portion of dough/the dough into a ball shape then press it down on the work surface to smooth the underside. Fold the edges in, then pinch together - this will help your bagel to get a nice smooth top.
- Turn the dough over and smooth the sides with your hands. Then flour your finger and press into the centre of the dough (see image below), before spinning it around your finger (on the lightly floured worktop) to create the bagel hole. Make it bigger than you would think, as the bagels expand a lot during baking.
- Brush with milk then airfry for 14 minutes at 180C or oven bake for 25 minutes at 180C.
- Once baked, pop them on a wire rack to cool. Or you can tuck in straight away if the warm bread temptation is too much!
I hope you enjoy these gluten free bagels! For more delicious bakes, why not try some of these recipes:
- Gluten Free Protein Bread
- Buttermilk Scones (30 Minute Recipe)
- Air Fryer Donut Holes (30 Minute Recipe)
Happy baking! x
