Gluten-Free Sourdough Bagels
Discover the ultimate recipe for Gluten-Free Sourdough Bagels, a delightful fusion of chewy texture and tangy sourdough flavor crafted for gluten-free diets. Made with a bubbly gluten-free sourdough starter, a carefully balanced all-purpose flour blend, and psyllium husk for structure, these bagels are perfect for anyone seeking a wholesome homemade treat. Boiled in baking soda for that signature chewy crust and topped with your favorite seeds, they bake to a golden perfection in just 25 minutes. Perfectly suited for breakfast sandwiches or a simple schmear of cream cheese, these bagels are easy to prepare and make a nutritious, flavorful addition to your gluten-free baking repertoire.
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Recipe Information
Ingredients
- 200 grams Gluten-free sourdough starter (active and bubbly)
- 300 grams Gluten-free all-purpose flour blend (with xanthan gum included)
- 50 grams Tapioca starch
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Salt
- 1 tablespoon Maple syrup
- 180 milliliters Warm water (around 110°F or 45°C)
- 1 tablespoon Baking soda (for boiling)
- 2 tablespoons Sesame seeds, poppy seeds, or other bagel toppings (optional)
Instructions
In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour blend, tapioca starch, psyllium husk powder, and salt.
Add the warm water and maple syrup to the dry ingredients and mix until a dough forms. The dough should be slightly sticky but firm enough to handle.
Transfer the dough to a clean surface dusted with a bit of tapioca starch. Knead the dough gently for 2-3 minutes until smooth.
Divide the dough into 6 equal pieces. Roll each piece into a ball, then use your finger to poke a hole through the center to form a bagel shape. Make the hole slightly larger than you think you need, as it will shrink during the rising process.
Place the shaped bagels on a parchment-lined baking sheet. Cover them with a damp kitchen towel and let them rise at room temperature for 4-6 hours or until slightly puffed. The timing will vary based on the activity level of your sourdough starter.
Preheat your oven to 425°F (220°C) and bring a large pot of water to a boil. Stir in the baking soda.
Gently lower the bagels into the boiling water, 2-3 at a time, and boil for 30 seconds on each side. Use a slotted spoon to remove the bagels and place them back on the parchment-lined baking sheet.
If using toppings, sprinkle them onto the bagels while they are still damp from boiling.
Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown and firm to the touch.
Allow the bagels to cool on a wire rack before slicing and serving. Enjoy them fresh or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 40134 mg | 1745% | |
| Total Carbohydrate | 340.0 g | 124% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 16.0 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 354 mg | 8% | |
*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.
