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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.)

Scale

Ingredients

Dough Ingredients

For Boiling

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

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