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3-Ingredient Gluten-Free Bagel Bites

3-Ingredient Gluten-Free Bagel Bites You’ll Crave Daily

Delicious 3-Ingredient Gluten-Free Bagel Bites perfect for a snack or breakfast, quick to make with pantry staples.
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Prep Time 5 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 bites
Course: Snacks
Cuisine: Gluten-Free
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups Gluten-Free All-Purpose Flour Consider using Bob's Red Mill Gluten-Free 1 to 1 Baking Flour for a fluffier texture.
  • 1 tablespoon Baking Powder Essential for a light and airy rise.
  • 1 cup Plain Greek Yogurt Swap in unsweetened dairy-free yogurt for a dairy-free version.
For the Egg Wash
  • 1 large Egg Creates a beautiful golden sheen on your bagel bites.
For Topping (Optional)
  • 2 tablespoons Everything Bagel Seasoning Feel free to top with your favorite spices or cheese.

Equipment

  • Oven
  • baking sheet
  • Mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the gluten-free all-purpose flour and baking powder until well combined.
  3. Incorporate the plain Greek yogurt into the flour mixture until a dough forms.
  4. Take about 2 tablespoons of dough and roll it into a ball. Place on the baking sheet.
  5. Whisk an egg for the egg wash, and brush it over each dough ball. Sprinkle with everything bagel seasoning.
  6. Bake for 15-20 minutes or air fry for 12-15 minutes until golden brown.
  7. Cool on the baking sheet for a few minutes before serving.

Nutrition

Serving: 1biteCalories: 70kcalCarbohydrates: 10gProtein: 3gFat: 2gSaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 1gVitamin A: 2IUCalcium: 3mgIron: 5mg

Notes

Store leftover bagel bites in an airtight container for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.

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