Gluten-Free Sourdough Bagels
If you've been searching for the perfect gluten-free sourdough bagels, you're in the right place. These bagels have everything you love about the classic version—a chewy crust, soft and flavorful interior, and that unmistakable tang from a bubbly sourdough starter—all without the gluten. One of the best things about this recipe is its versatility. You can shape the dough into traditional bagels that are perfect for sandwiches, breakfast, or toasting with your favorite spread. Or, if you prefer a lighter option with more topping-to-bread ratio, you can easily turn the same dough into gluten-free sourdough bagel thins.
Ingredients
- 17 g psyllium husk powder or 20g whole psyllium husk
- 225 g warm water
- 230 g active starter
- 150 g corn starch, potato starch, or arrowroot powder
- 60 g brown rice flour
- 100 g sorghum flour
- 25 g maple syrup or 50g sugar
- 7 g xanthan gum
- 8 g baking powder
- 12 g salt
- 2 eggs + 1 egg for egg wash
- 25 g avocado oil or other neutral tasting oil
- 8 cups water for boiling
- 1/4 cup honey for boiling
Instructions
- Whisk psyllium husk into the warm water and let sit for 5-10 minutes for a gel to form.
- In a separate bowl, mix together the other dry ingredients - starch of choice, brown rice flour, sorghum flour, sugar (if using), xanthan gum, baking powder and salt.
- Into the psyllium husk gel, whisk the starter, eggs, maple syrup (if using) and oil.
- Pour the gel mixture into the dry ingredients and mix with an electric mixer on medium to high speed for approximately 5 minutes until a very smooth dough has formed.
- Using a spatula, scrape down the edges of the bowl and form dough into a ball/pile in the bowl.
- Turn dough out of the bowl onto a well floured surface (I typically use brown rice flour). Generously flour your hands and the dough so you can gently form it into a ball.
- Divide the dough into 8-12 equal parts. 8 will make large bagels while 12 will be closer to mini bagels.
- Form each into a dough ball and then pinch a hole in the center. gently finish shaping the bagel and place on a lined baking sheet. Make the center hole larger than you think you need if you want there to still be a hole after the dough rises.
- To make these into bagel thins, simply press the formed dough flat (about a 1/2 inch in height) and let rise.
- Lightly cover pan with greased plastic wrap or a damp towel. I prefer greased plastic wrap.
- Let bread rise for approximately 4-8 hours. Rise time will vary depending on the temperature and humidity of your house. You want your dough to approximately double in size. If you have a proof setting on your oven, this is a great option, especially for winter bread.
- Preheat oven to 425°F. While the oven is preheating, in a large pot, bring water & honey to a boil.
- Once boiling, add 1-2 bagels at a time to the water & boil on each side for 1 minute. Return bagels to baking sheet.
- Just before baking, beat 1 egg for egg wash & gently apply to all exposed surfaces of bagels using a pastry brush.
- Bake at 425°F for approximately 20 minutes or until golden brown.
- Remove from pan and let cool completely before cutting.
- Store on the counter for 2-3 days or slice and freeze.