Gluten-Free Sourdough Bagels
Servings: 8 bagels
Calories: 252kcal
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
Substitutions
- 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
Nutrition
Calories: 252kcal | Carbohydrates: 51g | Protein: 4g | Fat: 2g | Sodium: 450mg | Potassium: 123mg | Fiber: 4g | Sugar: 3g | Calcium: 14mg | Iron: 3mg