Bagels are a beloved breakfast staple, but for those with gluten sensitivities or celiac disease, traditional bagels are off the menu. Enter the gluten-free sourdough bagel—a chewy, flavorful, and gut-friendly alternative that doesn’t compromise on taste or texture. In this blog post, we’ll walk you through a step-by-step recipe for making gluten-free sourdough bagels at home, along with tips, FAQs, and everything you need to know to master this delicious treat.
Gluten-free sourdough bagels are not only a great option for those avoiding gluten, but they also offer additional health benefits. Sourdough fermentation breaks down gluten and other hard-to-digest proteins, making it easier on the gut. Additionally, sourdough has a lower glycemic index compared to regular bread, which can help stabilize blood sugar levels. Plus, the tangy flavor of sourdough adds a unique depth to the bagels that you won’t find in traditional recipes.
Before diving into the recipe, let’s gather the ingredients. Here’s what you’ll need to make gluten-free sourdough bagels:
| Ingredient | Quantity |
|---|---|
| Gluten-free sourdough starter | 1 cup (active and bubbly) |
| Gluten-free flour blend | 3 cups (ensure it contains xanthan gum) |
| Psyllium husk powder | 2 tablespoons |
| Warm water | 1 cup |
| Olive oil | 2 tablespoons |
| Honey or maple syrup | 1 tablespoon |
| Salt | 1 teaspoon |
| Baking soda | 1 tablespoon (for boiling) |
| Optional toppings | Sesame seeds, poppy seeds, everything bagel seasoning, etc. |
Start by combining your gluten-free sourdough starter, warm water, olive oil, and honey in a large mixing bowl. Mix until well combined. In a separate bowl, whisk together the gluten-free flour blend, psyllium husk powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. The dough will be sticky, but that’s normal for gluten-free recipes.
Cover the dough with a clean kitchen towel and let it ferment at room temperature for 6-8 hours, or until it has doubled in size. This slow fermentation process is key to developing the sourdough flavor and improving digestibility.
Once the dough has fermented, divide it into 6 equal portions. Roll each portion into a ball, then use your thumb to poke a hole in the center, shaping it into a bagel. Place the shaped bagels on a parchment-lined baking sheet and let them rest for 30 minutes.
Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add the baking soda. Carefully drop the bagels into the boiling water, one or two at a time, and boil for 1-2 minutes on each side. This step gives the bagels their signature chewy texture.
After boiling, transfer the bagels back to the baking sheet. If desired, sprinkle with your favorite toppings. Bake in the preheated oven for 20-25 minutes, or until the bagels are golden brown and sound hollow when tapped on the bottom.
Allow the bagels to cool on a wire rack before slicing. Serve with your favorite spreads, such as cream cheese, avocado, or nut butter. Store any leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Yes, you can use a store-bought gluten-free sourdough starter, or you can make your own at home. Just ensure it’s active and bubbly before using it in the recipe.
Psyllium husk powder acts as a binder in gluten-free baking, helping to create a chewy texture similar to traditional bagels. It’s essential for achieving the right consistency.
Boiling the bagels is crucial for achieving the classic chewy texture. Skipping this step will result in a softer, less authentic bagel.
Store the bagels in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months.
This recipe is designed for a gluten-free flour blend. Substituting with regular flour will not yield gluten-free results. Stick to a high-quality gluten-free blend for the best outcome.
Gluten-free sourdough bagels are a delicious and nutritious alternative to traditional bagels, offering a unique flavor and texture that’s hard to resist. With this easy-to-follow recipe, you can enjoy homemade bagels that are not only gluten-free but also packed with the benefits of sourdough fermentation. Whether you’re new to gluten-free baking or a seasoned pro, these bagels are sure to become a favorite in your kitchen. Happy baking!
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