Description
These gluten-free sourdough bagels are chewy, golden, and packed with tangy sourdough flavor. Made with gluten-free flour and psyllium husk for structure.
Ingredients
330g lukewarm water
23g psyllium husk
20g olive oil
18g sugar (or honey or maple syrup)
200g gluten-free sourdough starter (or discard + 7g yeast)
350g gluten-free flour blend
10g salt
Water Bath:
6 cups water
1½ tbsp baking soda
Toppings:
Poppy seeds, sesame seeds, cheese, or dried onions (optional)
Instructions
1. Whisk water, psyllium husk, sugar, and oil. Let it gel.
2. Add the starter (or discard with yeast) to the gel. Mix well.
3. Add flour blend and salt. Mix until dough forms and pulls away from bowl.
4. Cover and let rise at room temperature: 2.5–3 hours (1 hour if using discard + yeast).
5. Divide into 8 balls, poke a hole in the center, and shape.
6. Let rise again, covered, for 1 hour. Preheat oven to 430°F (220°C).
7. Boil 6 cups water with baking soda. Boil each bagel 30 seconds per side.
8. Top with seeds or other toppings, place on parchment-lined tray.
9. Bake for 27–30 minutes or until golden and internal temp is 205°F.
10. Cool fully before slicing and serving.
Notes
– Use whole psyllium husk for best texture and structure.
– Let dough rest if sticky; psyllium thickens over time.
– For denser bagels, add 40g extra flour.
– Bagels turn purple? It’s from fine psyllium powder. Use whole husk to avoid this.
– Store in airtight container at room temp 2–3 days, fridge 5 days, or freeze 3 months.
- Prep Time: PT20M
- Cook Time: PT35M
- Category: Breakfast, Bread
- Method: Baking
- Cuisine: International