I haven’t had a bagel in about 2 years because of my gluten and egg allergies. There are plenty of gluten free bagel options, but they ALWAYS have egg in them. Today, that has changed and I could cry of excitement.
Recipe:
1 cup gluten free flour
2 teaspoons of baking powder
3/4 teaspoon kosher salt
1 cup non-fat greek yogurt
Sprinkle of olive oil or butter
Toppings (Salt, onion power, everything bagel seasoning, etc.)
Directions:
- Preheat oven to 400
- Line a baking sheet with parchment paper and sprinkle oil on it to prevent sticking
- Combine dry ingredients in a medium sized bowl
- Add greek yogurt and mix (I find mixing and kneading with my hands is the easiest)
- Divide dough into four or five round balls and place them on the baking sheet
- Poke a hole in the middle of the ball and stretch slightly
- Spread oil or butter on the top of the bagel and add toppings (my favorite is “Everything but the Bagel” seasoning from Trader Joes!)
- Cook for 20 minutes or until bottom has browned
