I make - gluten-free no-yeast bagels

First attempt to make gluten-free bagels. The same recipe which uses equal weight of flour and yogurt is also the base for flatbread, dough balls, pizza crust. I added some linseeds and psyllium husks to the dough. Not only did they add some fiber and nutrients, but also they make the dough easier to handle.

No-yeast gluten-free bagels by Sarah Howells

Ingredients for 4 bagels
200 ml natural yoghurt
200g self-raising gluten free flour (for DIY version see note)
1 tbsp ground linseeds (optional)
1 tsp psyllium husks (optional)
1/2 tsp salt (optional)
1 tbsp sugar (optional)

For the topping:
1 medium egg (beaten)
1 tsp sesame seeds
1 tsp poppy seeds
1/2 tsp salt
1/2 tsp garlic granules

Instructions
Preheat the oven to 200'C/ 180'C fan/ Gas 6. Line a baking tray with a sheet of baking paper and set to one side.

Add everything (except for the topping) to a large mixing bowl. Use a spoon or spatula to start to mix the ingredients together - as it thickens into a dough, use your hands to bring it all together into a dough.

Split the mixture into four pieces (weighing around 100g each) and shape into a ball in your hand. Flatten the ball slightly and use your thumb to shape a hole in the middle.

Place the four bagels on a baking sheet. Brush with beaten egg. In a small bowl mix the seasoning together, then sprinkle generously over the top of each bagel.

Bake for 20-22 minutes until golden on top. Cool on a wire rack before cutting in half and topping.

Notes
This recipe is based on using FREEE by Doves Farm self-raising gluten free flour. If your flour mix doesn't contain xanthan gum you'll need to add around 1/4 tsp of this to the bagel mixture too.

If you only have plain gluten free flour you will need to add 2 tsp of gluten free baking powder per 100g of flour to create self-raising flour.

Tasting note: Since I deviated from the original recipe, here is how the modified recipe tasted. It's not good. Dense and hard. Not to the level of cookie but just tasted dry and dense. Some say when it's in the form of flatbread, it's better. The key is to roll very thin, though. May give the flatbread version a try. As it stands, no repeat in the bagel form.