Sayma Akter In this video shot in our Barcelona test kitchen, we provide step-by-step instructions for how to make delicious gluten-free sourdough bagels at home.
If you are someone who craves bagels but is trying to eat gluten-free, this recipe is for you!
It’s probably one of my top ten favorite recipes I’ve tried from our list of hundreds of recipes that you can find on our website.
Here is the Full Recipe for You …
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Gluten-Free Sourdough Discard Bagels
Description
Stop throwing away your gluten-free sourdough discard, and use it to make these delicious bagels instead!
Ingredients
For the Bagels:
For the Boiling Mixture:
Instructions
Prepare the Dough
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In a large mixing bowl, combine the psyllium husk and filtered water. Stir well and let the contents sit for 10 minutes to form a gel.
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Add the gluten-free sourdough starter, agave syrup (or honey), and olive oil to the psyllium gel. Mix until smooth.
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In a separate bowl, whisk together the tapioca starch, brown rice flour, sorghum flour, and salt.
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Gradually add the dry ingredients to the wet mixture, stirring to form a thick, sticky dough.
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Knead the dough gently for about 2-3 minutes until it is smooth and pliable.
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Leave it to rise for 3-4 hours or in the fridge overnight.
Shape the Bagels
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Divide the dough into 8-10 equal portions. Roll each portion into a ball, then use your fingers to poke a hole through the center, gently stretching it into a bagel shape.
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Place the shaped bagels onto a parchment-lined baking sheet. Cover them with a damp towel and let them rest at room temperature for 1 hour to ferment and rise slightly.
Boil the Bagels
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Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
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In a large pot, bring 4 liters of water to a boil and add the baking soda. Reduce to a simmer.
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Gently drop 2-3 bagels at a time into the simmering water. Boil for 1-2 minutes on each side. Remove with a slotted spoon and place them back on the parchment-lined baking sheet.
Add Toppings and Bake
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If desired, sprinkle the boiled bagels with seeds or toppings of your choice while they’re still damp.
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Bake in the preheated oven for 15-18 minutes, or until the bagels are golden brown and slightly firm.
Note
Flour substitutions:
You can replace sorghum flour with millet or quinoa flour, and brown rice flour with white rice flour for a lighter texture.
Storage:
Store the bagels in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, slice the bagels in half and store in a freezer-safe bag for up to 3 months. Reheat in the oven or toaster before serving.