If you have switched to gluten free bread products for a celiac disease diagnosis or another health reason, you know that gluten free bread products are NOT the same. One thing I have really missed is a delicious bagel! I used to love to get Einstein Bagels where I live. They just made me so happy. Store-bought gluten free bagels are just not that great in my opinion. So, I have been on a journey to create the best gluten free sourdough bagels!
Now, this recipe takes about 2.5-3 hours to make. AND you have to be thinking before that because your sourdough levain needs to have been made 8-12 hours minimum before you start the recipe. I promise you it is worth all the effort!
This recipe uses both sourdough levain and saf instant yeast. So, if you are looking for a soughdough recipe that doesn’t also use commercial yeast, I am sorry to disappoint. But, I want you to know that. before you waste time scrolling down my blog post. I like to be upfront with my recipes.:)
What is a sourdough levain?
You need to have an active working sourdough starter in order to make a levain. There are SO MANY blogs that talk about making a sourdough starter. I don’t feel like I need to re-create that knowledge. I recommend googling several, and based on what type of flour you usually use in your baking, find one that works for your needs.
Keys to remember when starting on a sourdough starter journey:
- Your starter typically needs more hydration
- Your starter needs structure-if your blend doesn’t have psyllium husk or psyllium husk powder, you will need to add it. I only add 1/2-1 tsp each time
- I rarely need to discard. I just use the “discard” when I make the levain.
- In my climate in Utah, I can keep my starter on the counter and it does just fine only feeding it twice a week.
A sourdough levain is basically helping your starter get a head-start. And I have discovered that this was the missing link in all my previous sourdough baking attempts. For some reason, to achieve the right texture and for the dough to be able to hold it’s proper shape, making a levain is a critical step.
Gluten Free Sourdough Bagels
Equipment
- Bosch or Kitchenaid Mixer I prefer a Bosch
- baking sheet
- parchment paper
- large skillet or pot for boiling to line baking pan; squares for letting bagels rise/ slide into boiling water
- basting brush, spatula, measuring cups & spoons, spider strainer
Ingredients
- 1/2 batch sourdough levain Instructions in the notes; make this 8-12 hours before baking(or when it has doubled)
- 5 grams saf instant yeast
- 25 grams granulated sugar
- 25 grams olive oil
- 10 grams sea salt
- 1 egg
- 325 grams FILTERED water it is very important to use filtered water
- 450 grams all purpose gluten free flour blend I have only tested this recipe with my blend; You may need to alter this recipe by weight of the flour, psyllium husk powder, and xanthan gum
- 10 grams psyllium husk powder if using psyllium husk, you may need 12-14 gm
- 1/2 tsp xanthan gum
Prep for Boiling
- large skillet or pot filled with FILTERED water
- 1 TBSP baking soda
- 1 egg for egg wash after the bagels are boiled
- 1 tsp filtered water for egg wash after the bagels are boiled
Toppings
- sea salt, cinnamon/sugar mix, everything bagel seasoning when I make "plain" bagels, I just use the egg wash and lightly sprinkle sea salt
Instructions
- Add to your Bosch machine with paddle attachments, the sourdough levain, saf instant yeast, granulated sugar, olive oil, sea salt, egg, and filtered water. Mix well until well combined.
- In a medium bowl, mix flour blend, psyllium husk powder, and xanthan gum
- Take off paddle attachments, and switch for the kneading hook. Add half the flour mixture. Turn on Bosch to start incorporating the flour. Add the other half of the flour and keep it on speed one until it is all incorporated. You make need to stop once or twice to scrape down the sides. With the lid on, turn up the speed to level 2 for 1 minute. Remove hook. Let dough rest 10 minutes.
- Meanwhile, in a large skillet, fill it with filtered water(yes you read that right- this is important to use filtered water even when boiling to get the right texture). Add baking soda. Turn on the heat on low-medium. You want the water to be ready when you are, so I like to just have it on a low simmer, then turn it up to a boil right before I am ready to put the bagels in.
- Turn on oven to 200 degrees, then turn it off. This will be where you proof your bagels. It is also important to cut parchment paper into 12 squares for placing on the baking sheet.
- After the 10 minutes is up, dump the dough out onto a floured parchment paper. Sprinkle some flour on top. Gently coat the dough-you're not really kneading the dough so much and just making sure the outside isn't too sticky.
- Using a metal scraper, divide the dough into 12 equal portions. Make sure your hands are well floured. Shape each section into a circle, then place this on the parchment paper, stick your finger in the center, and gently swirl the dough around your finger to make the center hole. The center of the dough will be sticky, so keep your hands well floured.
- Place bagel on a parchment square and then set on the baking sheet. Repeat until all 12 bagels are on the baking sheet.
- Cover with a damp tea-towel and place in warm oven(make sure it is OFF) for 7-10 minutes. It is very important that the bagels do not over proof. I often take it out at 7 minutes for my oven. While they are proofing, make sure your water is boiling.
- Make the egg wash by mixing 1 egg with 1 tsp of filtered water. Set aside. Gather any toppings you will need.
- After the proofing is done, take the bagels out of the oven and turn the oven back on to 400 degrees.
- Take all the bagels off the baking sheet and place one sheet of parment paper on the baking sheet. Carefully place bagels into the boiling water(if you used the parchment square to lower it into the water, they will just slide off). Boil about 20 seconds on each side and place back on the baking sheet with parchment paper.
- I can boil 4 bagels at a time in my large skillet. Once the bagels have been boiled and cool a minute or two, I put the egg wash and toppings on one side, then flip it over and do the egg wash and toppings on the other side.
- When all the bagels are ready and the oven is up to temperature, bake them at 400 degrees for about 45 minutes. Use a baking thermometer to make sure they are at least 205 degrees internal temperature. You don't want to do all this work and not bake them long enough.
- Once baked, remove to a cooling rack. Let cool COMPLETELY! These bagels are so good they don't even need to be toasted the first day! Amazing!
- These bagels are best the first day. They will start to sweat; so if you aren't eating them all the first day, you won't want to store them in a totally sealed container. Make sure they can breathe. If they do sweat too much, that's okay, just toast them and they are still good for 1-2 days after baking
Notes
Gluten Free Sourdough Bagels are seriously something that has made my heart happy! I have missed bagels. The store-bought bagels just haven’t quite done it for me. They are tolerable, but were always to dry and to dense for my taste.
I know that this recipe is A LOT OF WORK. I recommend reading through the recipe several times before starting. Make sure you plan ahead and make your levain(8-12 hours before you want to bake). Give yourself a good 2-2 1/2 hours to make these. And prepare ALL the ingredients before you start this recipe.
Best of luck and Happy Baking! And if you want help trying to figure out how to tweak this recipe to fit your flour blend, I’m happy to help! Best way to get ahold of me is to message me on Instagram.
