Gluten-free sourdough bagels combine the irresistible appeal of bagels with the benefits of sourdough fermentation and gluten-free goodness. I love these bagels because they are slightly crispy on the outside and soft and chewy on the inside. You get that great tangy flavor from the sourdough which goes perfectly with cream cheese or really anything you might want to spread on your bagels. You can make these plain or mix them up by adding seasonings or cheese on top.
Crafting the Perfect Gluten-Free Sourdough Bagel
Creating gluten-free sourdough bagels involves a fusion of art and science. Here’s a step-by-step look at the process:
- Creating the Starter: The heart of any sourdough recipe is the starter. In this case, it’s a gluten-free sourdough starter made from a mixture of gluten-free flour and water. Click here for my sourdough starter recipe.
- Mixing the Dough: The blend of gluten-free flour, water, salt, olive oil, and the sourdough starter forms the base of the bagel dough. Xanthan gum improves elasticity and mimics gluten’s binding properties. I use the Bob’s Red Mill 1:1 Gluten-Free flour as my flour and Bob’s Red Mill Xanthan Gum as my xanthan gum. This dough has the same ingredients as my gluten-free sourdough artisan bread recipe.
- Fermentation: Gluten-free sourdough seems to need a longer fermentation time than traditional sourdough. For this recipe, I like making my dough right before bed, then let it rise overnight.
- Shaping and Boiling: The dough is divided, shaped into bagel rounds, and then briefly boiled before baking. Boiling gives the bagels their characteristic exterior.
- Baking: The boiled bagels are transferred to the oven, where they bake to golden brown perfection.
Why Gluten-Free Sourdough Bagels are Worth the Try
- Flavorful Complexity: The sourdough fermentation process adds layers of flavor to these bagels, making them stand out in taste and texture.
- Digestibility: Fermentation breaks down some of the components that can make gluten-free grains harder to digest, potentially making these bagels easier on the stomach.
- Nutritional Value: Depending on the choice of gluten-free flour, these bagels can offer a variety of nutrients, like protein, fiber, and essential minerals.
- Inclusivity: Gluten-free sourdough bagels enable individuals with gluten sensitivities or celiac disease to enjoy a beloved breakfast classic.
Gluten-free sourdough bagels are a testament to the creativity and innovation within the culinary world. They’ve taken a seemingly challenging concept – combining the traditions of sourdough with the limitations of gluten-free baking – and turned it into a delicious reality. These bagels open up a world of possibilities for those who have longed to enjoy the pleasures of a chewy, flavorful bagel while adhering to a gluten-free lifestyle. So, whether you’re a seasoned gluten-free eater or simply looking to explore new culinary horizons, gluten-free sourdough bagels are definitely worth sinking your teeth into.
Gluten-Free Sourdough Bagels
- 440 grams Bob's Red Mill Gluten Free 1:1 Baking Flour
- 5 grams xanthan gum
- 15 grams sea salt
- 360 grams filtered water
- 200 grams active gluten-free sourdough starter
- 10 grams olive oil
- 1 tbsp brown sugar
- 1 tbsp baking soda
- Whisk together the flour, xanthan gum, and salt. Then add the starter, water, and olive oil. Mix using the dough hook of your standing mixer until evenly combined.
- Mold the dough into a ball. Place it in a bowl lightly covered with olive oil and dusted with flour. Cover and leave it on the counter 8-10 hours (overnight).
- Lightly kneed your dough and divide it into six sections. On a floured surface, shape each section into a ball by flattening the dough and then folding the two sides over to the middle, repeating on the other two sides. Flip the dough so the smooth side is face up. Poke your finger into the middle and wiggle it around to form the hole.
- Boil each bagel for 1 minute in a pot of water containg the brown sugar and baking soda.
- Place on a baking sheet with parchment paper and bake at 425 degrees for 30 minutes.