Gluten-Free Sourdough Bagels

Elevate your breakfast game with these Gluten-Free Sourdough Bagels, a deliciously chewy and tangy alternative to traditional bagels that everyone can enjoy! Made with an active gluten-free sourdough starter, these bagels boast a perfect balance of flavor and texture without compromising on dietary needs. The combination of gluten-free all-purpose flour, tapioca starch, and psyllium husk powder ensures that the dough is workable and perfectly structured, while a quick boil with baking soda gives them that signature bagel crust. Whether you top them with sesame or poppy seeds or leave them plain, these bagels are easy to customize and make an ideal base for your favorite spreads and fillings. Perfectly golden and irresistibly soft, they’re a must-try for gluten-free sourdough enthusiasts!

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour blend, tapioca starch, psyllium husk powder, and salt.

Step 2

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.

Step 3

Transfer the dough to a clean surface dusted with a bit of tapioca starch. Knead the dough gently for 2-3 minutes until smooth.

Step 4

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.

Step 5

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.

Step 6

Preheat your oven to 425°F (220°C) and bring a large pot of water to a boil. Stir in the baking soda.

Step 7

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.

Step 8

If using toppings, sprinkle them onto the bagels while they are still damp from boiling.

Step 9

Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown and firm to the touch.

Step 10

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

Serving size	805.4 grams (805.4g)

Amount per serving	% Daily Value*
Calories	1602

Total Fat 14.30g	18%
Saturated Fat 1.30g	7%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 40134mg	1745%
Total Carbohydrate 340.00g	124%
Dietary Fiber 29.90g	107%
Total Sugars 16.00g
Protein 15.40g	31%

Vitamin D 0IU	0%
Calcium 273mg	21%
Iron 9mg	52%
Potassium 354mg	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.

Source of Calories

Fat: 8.3%

Protein: 4.0%

Carbs: 87.7%