Gluten-Free Sourdough Bagels
These delicious gluten-free sourdough discard bagels have a crunchy crust and a chewy interior.
Servings: 8 bagels
Calories: 224kcal
Cost: 3
Equipment
- 1 bench scraper (or a knife)
- 1 oven thermometer (recommended)
- 1 spider skimmer (recommended)
- 1 spatula
- 1 whisk
- kitchen towels
Ingredients
- 330 grams (1.3 cup) water room temperature/lukewarm
- 23 grams (3 tablespoon + 1 tsp) psyllium husk 20 grams if using powder, 17g if using super fine powder, for more details read my psyllium husk guide
- 20 grams (1½ tbsp) olive oil any other oil will work, too
- 18 grams (1 tbsp) sugar honey or maple syrup will work, too
- 200 grams (1½ cups) sourdough starter In case of using discard, add 7g of instant/dry active yeast or 20g of fresh yeast
- 350 grams gluten-free flour I used my rice flour blend which for this recipe would be: 88g brown rice/millet flour, 87g white rice flour, 175g starch of choice (potato, cornstarch, tapioca, arrowroot)
- 10 grams (1¾ tsp) salt
Water Bath
- 6 cups water
- 1½ tablespoon baking soda for the crunchy crust
Toppings
- poppy seeds to taste
- sesame seeds to taste
- cheese/dried onions optional
Instructions
- First, add psyllium husk, sugar, oil, and water together and whisk to combine. Leave the mixture to form a gel, it should take a couple of minutes.
- Once psyllium gel has formed, add it to a large mixing bowl along with the sourdough starter. Mix well to combine. If you are using starter discard, add 7g of active dry/instant yeast or 20g of fresh yeast at this point.
- Add the dry ingredients to the bowl and bring the dough together using your hands. Mix until the dough starts separating from the bowl walls.
- Cover the bagel dough with a kitchen towel and leave it to rise for 2 ½ - 3 hours at room temperature. If you are using yeast and sourdough discard, leave to rise for 1 hour only.
- Turn the bagel dough over onto the working surface and shape it into a ball. Then, separate the dough into 8 pieces using a bench scraper or a knife. Finally, shape each piece into a small ball.
- Poke a hole in the middle of each dough ball and carefully enlarge the hole to be as big as you want it to be. Keep in mind that it will close a bit as the dough puffs up during baking, so make it a little bit bigger than what you want the end result to look like. After shaping all the bagels, cover them with a kitchen towel and leave to rise at room temperature for about an hour.
- Start preheating the oven to 430F/220C. Boil 6 cups of water and add it to a medium pot. Add 1 ½ tablespoon of baking soda to the water and bring it to a boil on the stove. Then, place as many bagels as can fit into the pot comfortably. Boil them for 30 seconds on each side, then remove them from the pot using a spider skimmer. Place them on a kitchen towel until you boil the rest of the bagels.
- After all the bagels have been boiled, dip each one of them into the toppings of your choice. I used a mix of sesame and poppy seeds. Place each bagel onto the baking tray lined with parchment paper. When the oven has preheated, place the bagels into it and bake for 30 minutes. Let the bagels cool before slicing them. Enjoy!
Notes
– Don’t make bagel holes too big to avoid them breaking in the water bath.
– Use a digital scale for the best results.
– If you like a denser crumb, add 40g more flour.
– Keep checking your bagels in the last 5 minutes of baking. Mine are normally ready after 27 minutes of baking. The crust will be brown and the inner temperature will read at least 205-210F/100C.
– Store these gluten-free sourdough bagels at room temperature for 2-3 days, in the fridge for 4-5 days, and in the freezer for up to 3-4 months.
- If your bagels turned out purple, it is because of your psyllium husk. If I use too much fine psyllium husk powder, my food turns out purple. It doesn't happen with whole husks! To prevent purple color, don't add too much psyllium husk powder.
Nutrition
Serving: 1bagel | Calories: 224kcal | Carbohydrates: 51.8g | Protein: 2.4g | Fat: 0.8g | Saturated Fat: 0.2g | Sodium: 593mg | Potassium: 77mg | Fiber: 3.8g | Sugar: 2.7g | Calcium: 5mg | Iron: 1mg
