Gluten free sourdough bagels
Xanthan gum free, nut free, egg free option, vegan optionProofing time is highly dependent on the weather and climate where you live. See notes in the body of the post and in the recipe note section. Budget 6-12 hours for proofing time.*Cups and measures are in Australian cups and measures. Use gram and ml for international accuracy.
Ingredients
For the bagel dough:
- 220 g (1 1/2 cups)* fine white rice flour
- 80 g (1/2 cup)* light sorghum flour
- 150 g boiling water
- 120 g (1 cup)* tapioca flour/starch
- 15 g psyllium husk powder
- 12 g salt
- 20 ml (1 tablespoon)* maple syrup or honey
- 60 ml (3 tablespoons)* vegetable or plain oil
- 100 g sourdough starter (see notes)
- 180-250 ml (3/4 – 1 cup)* water
To finish:
- 1 tablespoon molasses for water bath you can use whatever sort of water bath you like
- Egg wash to wash the bagels use a vegan alternative to keep these egg free/vegan
- Everything bagel seasoning or your topping of choice see body of post or notes section for a link to a FODMAP friendly everything bagel recipe
Instructions
To make the bagels dough:
- Weigh the sorghum flour and rice flour in a medium sized mixing bowl and whisk to combine. Measure 100g of that flour into another small bowl and set the first bowl aside. This small bowl will form our scald.
- Pour 150g of boiling water evenly over the flour in the smaller bowl to make the scald. Have a spoon at the ready and vigorously mix until a jelly like dough forms. It shouldn’t take more than 5-10 seconds. Set aside to cool a little.
- Add the tapioca flour, psyllium husk powder and salt to the larger, original bowl of flour. Whisk and set aside.
- Pour the contents of both bowls into your kitchen mixer with the paddle attachment.
- Process the dough on a low speed for 2-3 minutes until the scald has broken up completely in the dough.
- Add the maple syrup, oil and sourdough starter. Add the water gradually to suit your dough. It should be super moist and juicy but you should be able to pick it up by hand. A hydrated dough is a dough that proofs well, so take your time and add as much water as possible within the threshold without the dough becoming too wet to handle.
- Cover the dough and place into the fridge for 30 minutes to firm up.
To shape and proof the bagels:
- Take the dough out of the fridge and divide it into six balls. Depending on how hydrated the dough is, you may need to lightly flour the bench (I use tapioca flour) or you may not.
- To form bagels, you can either roll out each piece of dough into a log and then brings the ends firmly together (use water on the ends to ensure they seal together) or you can form bagel sized smooth disks of dough and use an oiled finger to create the bagel hole. Visually, I prefer the first option, but the second option is a bit easier and more foolproof.
- I like to cut out squares of baking paper for each shaped bagel to rest on. This makes it easy to lift them up later. Once you have shaped all the bagels, place them in a baking tin with tall sides and cover the tin with cling wrap. An airtight environment is crucial for a good proof on the bagels – particularly a long proof as with sourdough.
- Place the bagels in a warm spot for 6-12 hours. See notes on what I have tested in the body of the post and in the recipe notes.
- The bagels are ready when they are puffy and feel super light and airy. I found it difficult to overproof these bagels (and I used a proofing box which is a warm and humid environment) so really take your time.
To bake your bagels:
- Thoroughly preheat the oven to 220C/430F to ensure it is at the right temperature for good oven spring. Line a large baking tray with baking paper.
- Fill a medium pot 3/4 of the way with water and add the molasses and salt. Set it over a medium high heat and bring to a boil.
- When the water has boiled, place each bagel into the water for 30-45 seconds, flipping them halfway. See the notes in the body of the post if they don't float (ideally, they should). Remove each bagel with a slotted spatula and allow the liquid to drip off before placing it, with some room to spread, on the lined baking tray.
- Once you have boiled all the bagels, brush each bagel with egg wash or an alternative and then sprinkle with your chosen topping. Place into the oven and bake for 25-30 minutes or until golden, puffy and firm.
- If you are using a high hydration, wait until the crumb sets to eat one or else your bagel will be gummy.
- Leftovers keep really well for a number of days and can be frozen (I like to slice them prior to freezing). I do find that after the first day or two, these bagels are best warmed through to soften the crust and crumb.
Notes
- See notes in the body of the post for tips, tricks and ingredient notes.
- I have a guide to make a gluten free sourdough starter from scratch. Make sure your sourdough starter is fed and on a rise before use. I like to feed mine at around lunchtime and pop it in a warm place before I use it at dinner time to make bagel dough.
- PROOFING NOTES
- I have tested proofing these bagels for 6-7 hours in a bread proofer set to 32C/90F. I have also tested proofing the bagels for 12 hours in the proofer at 26C/79F and both worked nicely. You can play around with what works for you and the climate you live in. Warmer, more humid climates will require less proofing time than cold dry ones.
- Proofing takes as long as proofing takes - you cannot rush the process. You can slow proofing down if your bagels haven't proofed by nightfall - place them (in the airtight baking tin) in the fridge overnight. You can then boil and bake them first thing in the morning.
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