Gluten Free Bagel Recipe with Yogurt | Baked

Instructions:

1. In a large mixing bowl, whisk together the gluten-free flour, baking powder, sea salt, and instant yeast.
2. Fold in the thick Greek yogurt using a sturdy silicone spatula. Press the mixture together until a shaggy dough forms. If too wet, add flour 1 tablespoon at a time until tacky but not sticking to fingers.
3. Divide the dough into 6 equal portions. Roll each into a ball and poke a hole through the center, gently stretching to form a 1-inch diameter hole.
4. Bring 2 quarts of water to a boil in a large stockpot. Add the honey and baking soda to the water.
5. Boil the bagels in batches for 30 seconds per side. Remove with a slotted spoon and place on a parchment-lined baking sheet.
6. Beat the egg with 1 teaspoon of water. Brush the tops of the boiled bagels with the egg wash and sprinkle generously with everything bagel seasoning.
7. Bake at 400°F (200°C) for 25 minutes or until the crust is deep mahogany and sounds hollow when tapped. Cool on a wire rack before slicing.