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Gluten Free Sourdough Bagels

Bagel recipe with 8 flavour options, including - Everything, Seeds, Cheese, Cinnamon and Rosmary Garlic

Imagine biting into a chewy and delicious gluten free sourdough bagel. Boiled before baking, these bagels are as traditional as they come. They are perfect toasted with butter, or served with a schmear of homemade cream cheese.

Bagels were one thing that I really missed when I became gluten-free in 2009. Since then I’ve worked hard on developing delicious homemade gluten-free foods, and I’ve discovered that prefermenting flour really improves the taste and texture!

Traditionally boiled gluten free sourdough bagels

Bagel toppings

Toppings will stick to freshly boiled 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:

  1. Plain
  2. Poppy seed
  3. Sesame seed
  4. Onion: Sprinkle with minced fresh onion.
  5. Rosemary garlic: Top with minced fresh garlic and rosemary.
  6. Everything: Use a mixture of 1 tbsp poppy seeds, 1 tbsp sesame seeds, 1 tsp dried minced onion and 1 tsp dried minced garlic.
  7. Cinnamon: Mix 2 tbsp sugar with 2 tsp of cinnamon
  8. Cheese: Asiago cheese is traditional, but any hard cheese will work. Sprinkle 1 tbsp of grated cheese over each bagel.

Traditionally boiled gluten free sourdough bagels

Print

Gluten Free Sourdough Bagels

Traditionally boiled gluten free sourdough bagels

★★★★★

5 from 2 reviews

This deliciously chewy, gluten free bagel uses sourdough for flavour and psyllium husk for structure. It is a traditional boiled-bagel, with 8 different flavour options (see above.)

  • Author: Emillie
  • Prep Time: 2 hours
  • Cook Time: 45 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 8 bagels 1x
  • Category: Bread
  • Method: boiled
  • Cuisine: Gluten free

Ingredients

Scale

Dough Ingredients

  • 1 cup active sourdough starter
  • 1/4 cup of water
  • 2 tsp instant bread yeast
  • 2 tsp sugar
  • 1 tbsp molasses
  • 2 eggs
  • 3 cups gluten free bread flour mix
  • 1 1/2 tsp salt

For Boiling

  • 1 tbsp baking soda or 1/3 cup of honey
  • 2 tbsp toppings (optional, see below)

Instructions

  1. Combine all of the dough ingredients together and mix well. 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 as required to form a nice stiff dough.
  2. 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.
  3. Line a cookie sheet with parchment or wax paper. Set the bagels on the cookie sheet, with space between each bagel to allow room for rising. Leave the bagels somewhere warm to rise for 2-4 hours.
  4. Bring 4 liters water to boil in a large pot. Either add honey or baking soda to the water. (See notes for more details.)
  5. 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 bagels to the baking sheet. Sprinkle on the toppings before the bagels cool. (See section above for some ideas.)
  6. Once all the bagels have boiled, bake them at 425 F for 15 minutes. Reduce the oven temperature to 350 degrees, rotate the cookie sheet, and continue to bake for another 20 minutes, until bagels are golden brown.
  7. Remove bagels from oven and allow to cool for at least 20 minutes before serving.
  8. Use within 3 days, or slice in half and freeze to keep them fresh.

Notes

  • The flavour in this recipe comes from an activeย gluten free sourdough starter.ย It only takes 2-3 days to start one with buckwheat flour.
  • Use either aย store-bought GF bread flour (affiliate link) or make your own bread flour mix.
  • Adding baking soda or honey to the boiling water increases browning on the bagel. Baking soda will give the bagel a pretzel-like flavour, where as honey will add a sweet caramelization.

Keywords: gluten free, sourdough, traditional, breakfast, snack, Jewish inspired, fall, winter, sandwich, lunch

Filed Under: Breakfasts, Gluten Free SourdoughTagged With: Bagels, Jewish

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Comments

  1. kayla

    February 8, 2017 at 2:53 pm

    they sell psyllium husk at Ingredients in bulk ๐Ÿ™‚

    Reply
    • Emillie

      February 8, 2017 at 5:13 pm

      I noticed that the last time I was there. I’ll post my psyllium husk GF sourdough soon. Just finished up with my cheeses. ๐Ÿ™‚

      Reply
  2. Lesley Davies

    May 9, 2017 at 6:45 pm

    What would you recommend as an almond flour substitute for the
    nut allergic?

    Reply
    • Emillie

      May 10, 2017 at 5:54 am

      I would replace it with any whole grain flour. You may need to add a bit more liquid because almond flour doesn’t absorb as much liquid as other flours. Let me know how it goes!

      Reply
  3. Lexie

    December 1, 2017 at 1:03 pm

    Can I substitute an egg for a flax egg?

    Reply
    • Emillie

      December 1, 2017 at 1:10 pm

      The recipe calls for an egg, however, if you want to use a flax egg I recommend adding 2 tsp xanthan gum. The bagels are boiled, and you really want to make sure that it keeps it’s form.

      Reply
  4. Vadim

    April 28, 2019 at 7:20 pm

    I had doubts that these would hold up in the toaster, but they did great!

    ★★★★★

    Reply
    • Emillie

      April 28, 2019 at 8:05 pm

      Thanks! My kids literally eat these for breakfast EVERYDAY.

      Reply
  5. Natalie

    May 4, 2019 at 9:24 pm

    Looks so delicious and perfect for weekend brunch!

    ★★★★★

    Reply
  6. Renata

    April 18, 2020 at 5:40 am

    In the beginning you suggest psyllium husk is key to all of your gf baking but I don’t see any psyllium husk in your bagel recipe. I’m confused! Was hoping to make these today, but unclear if I should be adding the psyllium husk or not?!

    Reply
    • Emillie

      April 18, 2020 at 8:35 am

      I actually made this recipe several times since my kids have been stuck at home with COVID school closures. They both really love making bagels. I admit to playing around and refining the recipe. ๐Ÿ™‚ I just can’t help it! Anyways, the psyllium husk seemed to give the bagels a crumbly texture, less chewy than a traditional bagel. So I took it out. Clearly I need to read over the text as well! We really love the current recipe, and I won’t be changing it again.

      Reply
      • Chrystal

        April 21, 2020 at 9:37 am

        I was wondering the same thing. Thank you to the commenter for asking and you for answering! Rising on my countertop now- can’t wait to taste them!

        Reply
      • Sue

        May 18, 2020 at 3:30 pm

        I added 1tbsp psyllium husk. Would that be why I had to add a lot more water? Just starting to figure out gf baking

        Reply
        • Emillie

          May 19, 2020 at 8:47 am

          Yes! Psyllium husk absorbs a lot of water. 1 tbsp of psyllium is equal to about 1/4 cup of flour. I have played around with this recipe a lot, alternately adding or taking away psyllium husk. The current version is my favourite as I like the chewiness of just flour. Adding a bit of psyllium husk will make a softer bagel. Enjoy!

          Reply
  7. Lena

    May 8, 2020 at 10:29 am

    Can you sub something for the molasses?

    Reply
    • Emillie

      May 8, 2020 at 4:19 pm

      Molasses is for flavour. Feel free to skip it. ๐Ÿ™‚

      Reply
  8. Christi

    May 18, 2020 at 8:08 pm

    Can these be left to rise overnight? Trying to time them for bday kid’s breakfast without being up at 4AM.

    Reply
    • Emillie

      May 19, 2020 at 8:49 am

      I haven’t tried a long ferment, however, it should be fine. Just put them in the fridge (if you have room) it will slow it down and prevent the egg from going off.

      Reply
  9. Char

    May 22, 2020 at 6:12 am

    Hi- can I make you GF bread flour without a bean flour? If so, should I substitute another flour & if so which one?

    Reply
    • Emillie

      May 22, 2020 at 9:43 am

      You can just skip the bean flour. It’s mostly there for protein and flavour. The flour/starch ratio is the most important for baking bread (and bagels!)

      Reply
  10. Alley

    May 24, 2020 at 12:08 pm

    Do u think I could use bobs redmill 1to1 for my flour?

    Reply
    • Emillie

      May 24, 2020 at 2:07 pm

      Yes! I haven’t used it for my bagels, but I have used it for bread in the past, and it’s a pretty good product. Cheers!

      Reply
  11. Beth

    June 25, 2020 at 12:25 pm

    First time making them- they completely disintegrated in the water bath. Any ideas why?

    Reply
    • Emillie

      June 25, 2020 at 1:11 pm

      Wow! I have no idea. Did you skip any of the ingredients? The eggs are particularly important for the boiling portion. I doubt it has to do with how you formed them, as I generally let my kids form the bagels and they make all sorts of crazy shapes… most often the letters of their name. ๐Ÿ™‚

      Reply
  12. Annsley

    July 2, 2020 at 7:09 am

    Can you leave out the sugar in the bagels?

    Reply
    • Emillie

      July 4, 2020 at 4:22 pm

      Yes, it’s for the flavour and feeding the yeast. However, it’s not necessary. Enjoy!

      Reply
  13. Joy

    July 8, 2020 at 8:02 am

    Hi! Can I sub instant dried yeast for bread yeast and erythritol for sugar?

    Reply
    • Emillie

      July 8, 2020 at 8:57 am

      Yes, however, I would skip the sugar all together instead of using a substitute, since it’s partly to feed the yeast.

      Reply
  14. Patty

    November 6, 2020 at 11:59 am

    why do you need yeast? isn’t that the point of the starter?

    Reply
    • Emillie

      November 7, 2020 at 3:54 pm

      You don’t need yeast. But I find GF breads can use all the extra help they can get. ๐Ÿ™‚ The sourdough adds flavour, structure and some rise. The yeast just adds more rise. If you want to skip the yeast, just rise your bagels for 12-24 hours before boiling. Enjoy!

      Reply
  15. Samantha

    November 11, 2020 at 11:41 pm

    Why is it you use both sourdough start and dry yeast? Have you tried it with only the sourdough and maybe baking soda?

    Reply
    • Emillie

      November 12, 2020 at 8:25 am

      You could add baking soda for a bit of extra lift. I personally like the yeasty flavour in the bagels. You can also just use a straight sourdough starter and leave it to rise for 12 hours. However, I usually avoid doing long rises when there’s egg in the dough. Adding a bit of yeast just speeds up the rise. Feel free to try a bit of baking soda in the dough, around 1 tsp should work. You’ll want to reduce the salt to 3/4 tsp to compensate. Enjoy!

      Reply

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Hi, I'm Emillie, an island dwelling fermentation enthusiast. Fermenting For Foodies features healthy recipes designed feed your microbiome.
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