Can you imagine biting into a chewy and delicious gluten-free sourdough bagel? This traditional, boiled bagel recipe is satisfyingly flavorful and chewy.
Bagels were something I really missed when I became gluten-free. Traditional bagels are so chewy and flavorful that it was hard to find a gluten-free version that would compare.
However, the secret to these delicious gluten-free bagels is the sourdough starter! These gluten-free bagels are perfect toasted with butter or served with a schmear of homemade cream cheese.
- Gluten-free bread usually relies on flavorless starches and binders for stickiness.
- Sourdough starter improves the texture of gluten-free baked goods without the addition of starches. It breaks down gluten-free grains so they become stickier.
- Sourdough also adds richness and flavor.
Don’t worry if you’re new to gluten-free sourdough baking. It takes about 5 days to catch a sourdough starter in your favorite gluten-free flour. Alternatively, you can always make a quick starter with milk kefir or kombucha!
Toppings will stick to freshly boiled gluten-free sourdough bagels. You don’t need to add an egg wash or anything like that. Just sprinkle on the toppings as soon as they come out of the water.
Here are a few delicious options:
- Sesame seed
- Onion: Sprinkle with finely minced fresh onion.
- Rosemary garlic: Top with minced fresh garlic and rosemary.
- Everything: Use a mixture of 1 Tbsp poppy seeds, 1 Tbsp sesame seeds, 1 tsp dried minced onion and 1 tsp dried minced garlic. Or buy a ready-made everything mix.
- Cinnamon: Mix 2 Tbsp sugar with 2 tsp of cinnamon
- Cheese: Asiago cheese is traditional, but any hard cheese will work. Sprinkle 1 Tbsp of grated cheese over each bagel.
Gluten-Free Sourdough Bagels
This deliciously chewy, gluten-free bagel uses sourdough for flavor and texture. This recipe follows the traditional boiled bagel method and comes with 8 different flavor options (see section above).
- Prep Time: 2 hours
- Cook Time: 45 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 bagels 1x
- Category: Bread
- Method: boiled
- Cuisine: Jewish
- Diet: Gluten Free
- 1 cup active sourdough starter
- 1/4 cup of water
- 2 tsp instant bread yeast (optional, but provides an extra boost)
- 1 Tbsp molasses
- 2 tsp sugar
- 2 eggs
- 2 3/4 to 3 1/4 cups gluten-free bread flour mix
- 1 1/2 tsp salt
- 1 Tbsp baking soda or 1/3 cup of honey (see notes for details)
- 2 Tbsp toppings (optional, see below)
- Mix the sourdough starter, water, yeast, molasses, and sugar in a large bowl. Whisk in the eggs. Then slowly stir in the flour and salt. The dough will be quite stiff, so kneed to get everything combined. Lightly oil your hands to prevent the dough from sticking to you while you kneed. The exact amount of flour will depend on your flour blend, so add more, if required, to form a nice stiff dough.
- Divide the dough into 8 equal pieces. Working with 1 piece of dough at a time, form it into a bagel shape. Be sure that the ends overlap and are pinched together. Line a baking sheet with parchment paper. Set the bagels on the baking sheet with at least 1 inch between each bagel to allow room for rising. Leave the bagels somewhere warm to rise for 2-4 hours.
- When you’re ready to bake the bagels, start by preheating the oven to 425F. Then bring 4 liters of water to boil in a large pot. Either add honey or baking soda to the water (see notes for more details).
- Working with 1 bagel at a time, place the bagel in boiling water and cook for 20 seconds, flipping them over halfway through cooking. Using a slotted spoon, return the bagels to the baking sheet. Sprinkle on the toppings before the bagels cool. (See section above for topping options).
- Once all the bagels are boiled, bake them at 425 F for 15 minutes. Reduce the oven temperature to 350 F degrees, rotate the cookie sheet, and continue to bake for another 20 minutes, until the bagels are golden brown.
- Remove bagels from the oven and allow them to cool for at least 20 minutes before serving. Use within 3 days, or slice in half and freeze them in a zip-top bag to keep them fresh.
- Feel free to use my recipe to make your own bread flour or use your favorite store-bought mix. Just note that different flours have different hydration ratios, so be prepared to adjust the amount of flour, as needed.
- Adding baking soda or honey to the boiling water causes the bagels to brown nicely while baking. Baking soda gives the bagel a pretzel-like flavor. Honey adds a sweet caramelization.
- The nutritional information is based on using Nutri Flour GF Blend.
- Serving Size: 1 bagel
- Calories: 222
- Sugar: 2.5g
- Sodium: 462mg
- Fat: 1.4g
- Saturated Fat: 0.6g
- Carbohydrates: 49.5g
- Fiber: 6g
- Protein: 5.9g
- Cholesterol: 41mg
Keywords: gluten free, sourdough, traditional, breakfast, snack, Jewish inspired, fall, winter, sandwich, lunch