• ¼ cup warm water
  • 1 tablespoon sugar
  • 8 grams instant yeast, quick rise
  • 1 cup Greek yogurt, room temperature
  • 2 eggs
  • 2 ¼ cups all-purpose gluten-free flour, plus ¼ to ½ cup for flouring surface
  • 2 teaspoons baking powder
  • 1 teaspoon salt, plus more for egg wash
  • Olive oil, for greasing large dough bowl
  • 1 tablespoon brown sugar or molasses (for boiling water)
  • 1 egg white, for egg wash

Makes 8 bagels

1. Line two baking sheets with parchment paper.

2. In a small bowl, mix warm water with 1 tablespoon sugar. Sprinkle yeast on water and wait for it to foam, about 5 to 10 minutes.

3. Whisk room-temperature Greek yogurt and eggs in a separate bowl.

4. Combine 2 ¼ cups gluten-free flour, baking powder, and salt in a large bowl. Mix well.

5. Add the yeast mixture and yogurt-egg mixture to the dry ingredients. Mix with a spatula for 2–3 minutes. The dough will be very wet at first, then it will come together. It will still be slightly sticky once combined, which is normal for gluten-free bagels.

6. Grease a glass bowl with some olive oil, add the dough, then cover and let rise in a warm spot. It is ready once it doubles in size.

7. On a floured surface, turn out the dough. The dough should be sticky but pliable. Then knead your dough until it can be handled without sticking to your hands.

8. Divide the dough into 8 pieces. With slightly floured hands, roll the divided dough into balls. Place them onto a parchment-lined baking sheet. Then use your finger to make a hole (¾ inch wide) in the middle of each.

9. While you prep the water bath, let your shaped bagels rest for 5 minutes to
puff them back up.

10. Preheat oven to 400°. While oven heats, bring a pot of water to a boil and add brown sugar or molasses.

11. Carefully add two bagels at a time to your boiling water. Boil each side for 30 seconds. Use a slotted spoon to remove each bagel. Place on the second parchment-lined baking sheet.

12. Whisk egg white with some additional salt, then brush onto the top of each bagel.

13. Bake for 20 to 25 minutes, until golden or an internal temperature reaches 196° using an instant-read thermometer.

This recipe originally appeared in "Everything Bagels" by Lynn Cline.