There’s something so satisfying about a homemade bagel, and these gluten-free sourdough bagels truly deliver. Made with a simple blend of millet, sorghum, and tapioca flour, they bake up perfectly chewy with that classic bagel texture everyone loves. The dough is easy to work with, needs just one rise, and gets an overnight rest in the fridge that deepens the sourdough flavor beautifully.
Note on Hydration
This recipe was tested using freshly milled millet and sorghum, so the hydration level may need to be adjusted for store bought flours. Fresh milled gluten-free flours tend to be more course than store bought, and end up needing less water.
Use the amount of water listed in the recipe to start with and add a tablespoon at a time if the dough seems dry. There shouldn’t be any dry flour left in the bowl after mixing, but it shouldn’t be wet and sticky either. See the photos in the recipe card for a visual of how the dough should look.
Enjoy!
I hope you enjoy these bagels as much as I do! If you do, please let me know by leaving a comment and review. I am also happy to answer any questions you might have.
Gluten-Free Sourdough Bagels
Equipment
- 1 Kitchen Scale
- 1 Stand Mixer optional
- 2 large baking sheets
- 1 large pot
- 1 wire rack
Ingredients
- 20 g cane sugar
- 325 g warm water
- 20 g whole psyllium husk
- 160 g tapioca flour
- 120 g millet flour
- 120 g sorghum flour
- 10 g salt
- 300 g gluten-free sourdough starter active
- 1 tbsp baking soda for boiling
- 1 tbsp molasses for boiling
Instructions
- Line a large baking sheet with parchment paper and set aside.
- Add the sugar, water, and psyllium husk to a 2-cup glass measuring cup and stir quickly to prevent clumping. Set aside to let gel while you weigh the dry ingredients.20 g cane sugar, 325 g warm water, 20 g whole psyllium husk
- Add the tapioca flour, millet flour, sorghum flour, and salt to a medium sized mixing bowl. Use a fork or whisk to combine.160 g tapioca flour, 120 g millet flour, 120 g sorghum flour, 10 g salt
- To the bowl of a stand mixer, add the sourdough starter and psyllium gel. Use a dough whisk to combine. Then add the dry ingredients.300 g gluten-free sourdough starter
- Place the bowl on a stand mixer fitted with the paddle attachment. Mix on low speed until fully combined and no dry flour remains in the bowl. If it looks dry add a tablespoon of water at a time until you reach the correct consistency.
- Turn the dough out onto your counter and shape into a round ball. Divide the dough into 8 equal pieces (about 124g each).
- Shape each piece by rolling the dough with the palm of your hand to get a rope, then connect the ends of the rope to form a bagel shape.
- Place each bagel on the parchment lined baking sheet and cover with plastic wrap. Let sit at warm room temperature for 1 hour (if your house is very warm, 30 minutes can be enough) and then transfer to the refrigerator overnight.
- The next day, take the bagel dough out of the refrigerator and let sit at room temperature while you complete the next step.
- Preheat your oven to 425℉. Then fill a large pot with 6 cups of water and bring to a boil. Place a wire rack on top of a large baking sheet and set it near the pot.
- Add the baking soda and molasses. Then boil the bagels 3 at a time for 30 seconds on each side. Once done, transfer the boiled bagels to the wire rack.1 tbsp baking soda, 1 tbsp molasses
- After you have boiled all 8 bagels, place them back on the parchment lined baking sheet and bake for 30 minutes.
- Let the bagels cool completely on a wire rack before slicing.
Notes
- Cane Sugar – use granulated sugar or honey (you may need to adjust the liquid slightly if using honey)
- Tapioca Flour – use arrowroot powder
- Millet Flour – use brown rice flour
- Sorghum Flour – use oat flour
- Molasses – use honey
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