Are you craving the chewy texture and satisfying flavor of a freshly baked bagel, but can’t stomach gluten? Look no further! This gluten-free sourdough bagel recipe will have you enjoying those perfect rounds of bread again, all while being kind to your gut.
Why Sourdough?
Sourdough isn’t just a trendy bread buzzword. While all sourdough recipes rely on a fermented dough, gluten-free sourdough takes advantage of this process to create a more digestible and flavorful experience.
Here’s why gluten-free sourdough bagels are superior:
- Easier to digest: The fermentation process breaks down starches, making gluten-free flours easier to digest, even for those with sensitivities.
- Enhanced flavor: The natural yeasts in sourdough create those complex, tangy notes that regular gluten-free bread just can’t replicate.
- Improved texture: Say goodbye to crumbly, dry gluten-free bread! Sourdough gives your bagels that signature chewy texture.
Creating Your Gluten-Free Sourdough Starter (It’s Easier Than You Think!)
The heart of any sourdough recipe is the starter. Don’t worry; it’s easier than it sounds!
What You’ll Need:
- Gluten-free flour blend (a mix of brown rice flour, tapioca starch, and potato starch works well)
- Filtered water
- A clean jar
- Patience!
Instructions:
- Day 1: Combine 50 grams of gluten-free flour blend and 50 grams of filtered water in your jar. Stir well, cover loosely, and leave at room temperature.
- Days 2-7: Feed your starter daily by discarding half of the mixture and adding another 50 grams of flour and 50 grams of water. You’ll start to see bubbles and a rise and fall in the jar, indicating activity.
- Ready to Bake: Your starter is ready when it doubles in size after feeding and has a pleasantly sour aroma.
The Best Gluten-Free Sourdough Bagel Recipe
Ingredients:
- 1 cup active gluten-free sourdough starter (fed and bubbly)
- 1 ¼ cups warm water
- 2 tablespoons olive oil
- 2 tablespoons honey or maple syrup
- 1 teaspoon salt
- 3 cups gluten-free flour blend (plus extra for dusting)
- Optional toppings: Everything bagel seasoning, sesame seeds, poppy seeds
Instructions:
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Combine wet ingredients: In a large bowl, whisk together your sourdough starter, warm water, olive oil, honey (or maple syrup), and salt.
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Add dry ingredients: Gradually add the gluten-free flour blend, mixing with a wooden spoon until a shaggy dough forms.
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Knead: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. If the dough feels too sticky, add more flour, a tablespoon at a time.
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First rise: Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
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Shape your bagels: Punch down the dough and divide it into 8 equal portions. Roll each portion into a smooth ball. Using your thumb, poke a hole in the center and gently stretch to form a bagel shape.
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Second rise: Place the shaped bagels on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for 30 minutes.
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Preheat and boil: Preheat your oven to 425°F (220°C). Fill a large pot with water and bring it to a boil. Add a tablespoon of honey or sugar to the boiling water (this helps with browning).
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Boil the bagels: Carefully lower a few bagels at a time into the boiling water. Boil for about 30 seconds per side.
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Add toppings (optional): After boiling, place the bagels back on the baking sheet. Brush with a little water and sprinkle on your favorite toppings.
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Bake: Bake for 20-25 minutes, or until golden brown.
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Cool and enjoy! Let your bagels cool slightly on a wire rack before slicing and serving.
Gluten-Free Sourdough Bagel FAQs:
Q: Can I use a different sweetener?
A: Yes! Honey and maple syrup add a subtle sweetness, but you can use agave, coconut sugar, or even omit the sweetener altogether.
Q: My dough is too sticky/dry. What should I do?
A: Gluten-free dough can be finicky. If it’s too sticky, add more flour, one tablespoon at a time. If it’s too dry, add a splash of water until it comes together.
Q: Can I make these vegan?
A: Absolutely! Use maple syrup instead of honey and ensure your gluten-free flour blend is vegan-friendly.
Q: How do I store my sourdough bagels?
A: Store your bagels in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Tips for Success:
- Use a kitchen scale for accurate measurements when working with gluten-free flours.
- Don’t over-knead the dough, as this can lead to a tougher texture.
- Be patient! Sourdough takes time to develop its flavors. Don’t be afraid to experiment and adjust the recipe to your liking.
This gluten-free sourdough bagel recipe is a game-changer for anyone who thought they had to give up on this beloved breakfast staple. With a little patience and the right ingredients, you’ll be enjoying fresh, chewy, and flavorful gluten-free bagels in no time.