Homemade 3-Ingredient Gluten-Free Mini Bagels (Vegan, Allergy-Free)
What's better than a fresh homemade bagel? How about 3-Ingredient Gluten-Free Mini Bagels! They're vegan, allergy-free, don't require yeast, are freezer-friendly, and so quick and easy to make! Bake up a batch for fun kid-friendly breakfasts or snacks; customize them with toppings and spreads; perfect party food too!
- Prep Time: 3 mins
- Cook Time: 5 mins
- Total Time: 8 mins
- Yield: 18 1x
- Category: Breakfast, Snack
- Cuisine: American
Ingredients
Scale
- 1 Cup Gluten-Free All Purpose Flour
- 1 Tsp Baking Powder
- 1 Prepared Bob's Red Mill Egg Replacement
- 1/2 Cup Water
- Pinch of Salt (optional)
- Optional Toppings:
- Coconut Oil Spray
- Poppy Seeds
- Sesame Seeds
Instructions
- Preheat the oven to 400°F.
- In a large mixing bowl, combine the flour, baking powder, prepared egg replacement, optional salt, and water.
- Mix well to form a smooth, thick bagel dough.
- Grease a mini donut pan and scoop 1 tablespoon of the bagel dough into each mini mold. You'll have enough batter for 1 1/2 batches of bagels.
- Bake the bagels in the preheated oven for 5-6 minutes until they puff up and form a crust.
- Remove the bagels from the oven, flip the pan over to easily remove them, onto a wire rack and allow to cool.
- Once cool, spray the tops of the plain bagels with a bit of coconut oil spray and dip the sprayed top into your choice of seeds, if desired.
Notes
*Allow the bagels to cool completely before freezing or storing in an airtight container.
Nutrition
- Serving Size: 4