⭐ Baking Powder (Best Gluten-Free Option)
1 1/2 teaspoons per 3 cups of flour Quick tip: Produces a quick rise and a softer crumb; bagels will be less chewy and more cake-like but still acceptable for quick preparation.
Baking powder is a chemical leavening agent that reacts immediately upon hydration and heat, producing carbon dioxide gas that causes dough to rise. Unlike yeast, it does not require fermentation time, making it ideal for quick bagel recipes.
To maximize rise, mix baking powder thoroughly into the flour and bake immediately after shaping the dough. Avoid overmixing to prevent a dense texture. Because there is no fermentation, the dough will lack the complex flavor yeast imparts.
The final bagels will have a lighter texture and less chewiness compared to traditional yeast bagels. The crust will be less glossy and less elastic, but the bagels will still be enjoyable and suitable for those needing a yeast-free option.