Gluten-Free Sourdough Bagels
The Wrote Oat
December 17, 2023
Hello and happy Sunday! Today I have the privilege to share my gluten-free bagel recipe with you. This is a rewarding recipe and baking process and I know you’ll enjoy eating these bagels!
Here are few items I use that help me in making these bagels:
- This is the size pot I used to boil the bagels in.
- A silicone baking mat works great to bake the bagels on. I prefer these to parchment paper since they are reusable.
- I have found that a spider strainer works well for placing, flipping, and removing the bagels from the boiling water.
- This is the brand of gluten-free everything bagel seasoning I use.
No Reviews
Ingredients
Adjust Servings
| 360 grams gluten-free sourdough starter | |
| 670 grams The Wrote Oat Flour Blend | |
| 7 grams salt | |
| 740 grams filtered water | |
| 1 Tbsp honey | |
| 670 grams The Wrote Oat Flour Blend | |
| 2 tsp xanthan gum | |
| gluten-free flour for sprinkling |
The Wrote Oat Flour Blend
| 600 grams white rice flour | |
| 285 grams brown rice flour | |
| 230 grams potato starch | |
| 115 grams tapioca starch/flour or sorghum flour |
Directions
1.
Make the Sourdough Preferment
Combine in a large bowl and preferment 4 hours or overnight: the sourdough starter, 670 grams The Wrote Oat Flour Blend, salt, water, and honey.
Mark as complete
2.
Add the Flour & Make the Dough
Add the other 670 grams of flour and the xanthan gum to the sourdough preferment. Knead with a large spatula until combined and a dough ball forms. The dough should be stiff. Add more flour if needed.
Mark as complete
3.
Weigh Out the Dough
Weigh out sections of the dough into about 200 grams each. Sprinkle a clean counter with all-purpose flour or The Wrote Oat flour blend and roll out each section of weighed dough into about an 8-inch log.
Mark as complete
4.
Form the Bagels
Bring the two ends of the dough log together and join them together, pinching along to seam to seal it.
Mark as complete
5.
Allow the Bagels to Rise
Gently place the formed bagels onto a lined baking sheet, cover with a damp tea towel, and allow to rise 1 hour in a warm place.
Mark as complete
6.
Boil the Water & Preheat the Oven.
Bring a large pot of water to boil with 3 Tbsp baking soda mixed in. Preheat the oven to 425* F.
Place one bagel in at a time and boil 25-30 seconds, gently flip, boil 25-30 seconds for the other side, gently remove and place back on the baking sheet.
Mark as complete
7.
Sprinkle the Bagels with Seasonings/Toppings
Sprinkle the bagels with your desired seasonings. I used Everything Bagel Seasoning, cinnamon sugar, and dairy-free cheddar cheese. You can also use poppy seeds or anything else you can think of!
Mark as complete
8.
Bake the Bagels
Bake the bagels for 25 minutes. Remove from the oven and use a spatula to gently transfer the bagels to a wire rack to cool completely.
Allow to bagels to cool completely before slicing open. If you slice them open before they have cooled, the insides will be gummy. This is a fact of gluten-free baking. Once cooled, slice open and toast. It will be worth the wait!
Mark as complete
Notes
As an Amazon Associate I earn from qualifying purchases you make from clicking links on my website. You are not up-charged for any purchases.
Leave a Reply