A much requested nut free version of the gluten free yogurt bagels! This nut free version is just as delicious, quick, and simple! Actually, this version is even quicker because you don’t need to chill the dough! 🙂
I feel like I am just a bagel blog now LOL. So many delicious bagel recipes have been added to the site over the last few months or so, and I honestly just can’t get enough. I also find making these to be fun and almost therapeutic! I just love them- and practice makes perfect with a recipe like this!
Other versions on the blog:
- Gluten free pumpkin bagels
- Gluten free sesame, pizza, or everything bagels (all 3 flavor variations can be found in one post)
- Gluten free cheddar jalapeño bagels
And now, this delicious nut free version of the blog favorite is here! I know I have a handful of nut allergy followers, so I love making allergy-friendly versions of my favorite recipes as often as I can!
I always have one variation or more of my bagels in my freezer or on my counter for quick and easy breakfasts. I also love having one before my morning work out if I wake up hungry!
These bagels are higher in protein, fiber, and healthy fats than your average bagel. All of these factors make them more filling in nutrient-dense than a typical bagel!
For these bagels you’ll just need a gluten free all purpose flour, ground flax seed, and a thick Greek-style yogurt. Plus a few other simple ingredients and you’re set! I am so excited to get this version on the blog 🙂
For a video of the rolling and shaping process, see here. Note that I am making a different version of bagels in this video so the recipe and dough is a little different!
Can I make these dairy free?
All versions of the bagels can technically be made dairy free, but you’ll need to make sure the yogurt is very thick. Many dairy free yogurts tend to be thin and runny, which will not work for this recipe! I like to use Culina plain coconut yogurt for a dairy free version, as I’ve found it to be the thickest one that’s available in stores near me!
Can I make these with a different flour?
Although I haven’t tried it, I think these would turn out great with regular all purpose flour (but I can’t say for sure as I haven’t tested it)! You cannot use almond, oat, coconut flour, etc. in place of the flour in this recipe. You will not get great results!
For best results, I recommend keeping the recipe as written. See earlier in the post for more variations of the bagels made with almond and oat flour!
I can’t wait to hear what you guys think of this nut free version of the gluten free yogurt bagels! They are so delicious and so easy to make (no yeast required)! Be sure to leave a rating and comment below if you make these, and tag me on Instagram so thatI can see 🙂 Enjoy!Print
Gluten free yogurt bagels. No yeast!
- Whisk egg for egg wash and set aside.
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- In a large bowl, mix together the flour, flax seed, baking powder, and salt.
- Add the yogurt and 1 tbsp of water to the flour mixture, then fold in until combined. Be patient- this may take a few minutes. It’s ok if it does not form a ball of dough; it just needs to be mostly all combined, but you can finish working the flour into the dough in the next step.
- Flour a clean work surface, and turn dough mixture out onto floured surface. Use your hands to need and roll the dough into a ball- sprinkle a little flour as needed if the dough sticks at all to your hands or your work surface.
- Divide the dough into 6 or 7 equal portions. (6 portions will yield larger bagels)
- Roll each portion out into a log shape about 5″ long, then connect each end of the log to form a bagel.
- Lay each bagel onto your lined baking sheet about 2″ apart. Brush the tops of the bagels with your egg wash, then sprinkle with your everything bagel seasoning. Bake for 22-25 minutes, until slightly golden. Bagels are best served toasted. Store leftovers in an airtight container on the counter for up to 2 days, then in the freezer after that.
*Make sure your yogurt is Greek-style. Regular yogurt will be too thin and runny to make the dough.
For a video of me rolling out and shaping the bagels, see here. Note this video is from a different version on the blog so the dough look s a little different!