Gluten-Free Sourdough Bagels
This deliciously chewy, gluten-free bagel uses sourdough for flavor and texture. It is a traditional boiled bagel, 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
Ingredients
Units
Scale
Dough Ingredients
- 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
For Boiling
- 1 Tbsp baking soda or 1/3 cup of honey (see notes for details)
- 2 Tbsp toppings (optional, see below)
Instructions
- 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 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 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 ziptop bag to keep them fresh.
Notes
- 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.
Keywords: gluten free, sourdough, traditional, breakfast, snack, Jewish inspired, fall, winter, sandwich, lunch