Those with gluten intolerance have had to turn down far too many pastries — and chef Dana Pollack wants to change that. Her cookbook, Bake It Gluten Free, is stuffed with recipes that prove you don’t have to sacrifice flavor or texture when giving up your wheaty faves. And yes, Pollack even has a hack for baking up quick, easy, perfectly chewy bagels that will give the deli a run for its money.
“Inspired by the viral two-ingredient dough, I make these bagels with a homemade ‘self-rising’ flour and Greek yogurt, meaning there is no rising time so they’re ready in a jiff,” Pollack writes. We love that the yogurt adds a decent protein boost and that you’ve probably got the self-rising flour ingredients in your pantry.
“Boiling them before baking gives them that classic bagel chewiness, so don’t skip that step,” Pollack points out. With a few clever swaps and shortcuts, Pollack promises that going gluten-free doesn’t mean missing out on the joy of a warm, freshly baked treat.
Dana Pollack’s Quick Gluten-Free Bagel Recipe
Makes 4 bagels
Ingredients
- 1¼ cups (175 grams) gluten-free 1:1 replacement flour blend, plus more for dusting
- 1 cup (255 grams) plain Greek yogurt
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 tablespoon baking soda
- 1 tablespoon honey or light brown sugar
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, yogurt, baking powder, and salt and beat on medium speed until a smooth dough forms. Transfer to a lightly floured surface and knead into a smooth ball.
- Cut the dough into four equal pieces. Roll each piece into a ball, then poke a hole through the middle and, moving the dough in a circular motion with your thumb and forefingers in the center of the hole, stretch the dough to widen the hole to about 1 inch.
- In a large pot, combine 4 cups (960 grams) water, the baking soda, and the honey. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Working in batches, if necessary, drop in the bagels and cook until they float, about 1 minute. Using a slotted spoon, transfer the bagels to the prepared pan, shaking off excess water.
- Bake for about 20 minutes, until browned. Remove from the oven and let cool completely before slicing, about 1 hour. These are best the day they’re baked, but can be placed in a resealable plastic bag and frozen for up to 3 months. To reheat, microwave for 1 minute and then toast before serving.
Variations: Savory Bagels
After boiling the bagels, immediately sprinkle them with toppings such as poppy seeds, sesame seeds, dried minced onion, coarse salt, and/or everything bagel seasoning. Bake as directed.
Sweet Bagels
After you mix the dough, beat in ½ cup (65 grams) dried blueberries or ½ cup (65 grams) raisins and 1 teaspoon ground cinnamon. Continue with the recipe as directed.
Recipe reprinted with permission from Bake It Gluten Free by Dana Pollack © 2025. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. Photography by Morgan Ione Yeager.
