Gluten-Free Bagel with Egg
Elevate your breakfast game with this hearty and wholesome Gluten-Free Bagel with Egg recipe, perfect for a satisfying start to your day. Made from scratch with gluten-free all-purpose flour and creamy Greek yogurt, these homemade bagels are delightfully soft, golden, and completely gluten-free, ensuring everyone at the table can enjoy. Topped with perfectly cooked eggs, seasoned with a pinch of salt, pepper, and fragrant chopped chives, this recipe combines simplicity and flavor for a balanced morning meal. Ready in just 40 minutes, it’s ideal for busy mornings or lazy weekend indulgence. Serve these bagels warm and savor a delicious treat that’s as healthy as it is satisfying—no need to compromise with this gluten-free favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 250 grams Greek yogurt
- 1 large Egg
- 1 tablespoon Water
- 1 teaspoon Olive oil
- 2 large Egg
- 1 pinch Salt
- 1 pinch Pepper
- 1 teaspoon Chopped chives
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the gluten-free all-purpose flour, baking powder, and salt. Whisk together to ensure even distribution.
Add the Greek yogurt to the dry ingredients and mix until a dough forms. Use your hands to knead the dough slightly until it is smooth and not sticky.
Divide the dough into two equal portions. Roll each portion into a ball, then use your finger to create a hole in the center, forming a bagel shape.
In a small bowl, whisk together the large egg and water to create an egg wash. Brush each bagel with the egg wash for a shiny finish.
Place the bagels on the prepared baking sheet and bake in the preheated oven for 20-22 minutes, or until golden brown.
While the bagels are baking, heat olive oil in a non-stick skillet over medium heat.
Crack the two eggs into the skillet, being careful not to break the yolks. Season with a pinch of salt and pepper.
Cook the eggs until the whites are set but the yolks remain runny, about 3-4 minutes. For firmer yolks, cover the skillet with a lid and cook for an additional 2 minutes.
Once the bagels are done, remove them from the oven and let them cool slightly.
Slice the bagels horizontally, place an egg on the bottom half of each bagel, and sprinkle with chopped chives.
Top with the other half of the bagel and serve warm.
Nutrition Facts
Calories |
1513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 667 mg | 222% | |
| Sodium | 2634 mg | 115% | |
| Total Carbohydrate | 235.8 g | 86% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 7.7 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 287 mg | 22% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 464 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
