These splendid Gluten Free Sourdough Bagels are also vegan and packed with yummy goodness! They are made with whole grain gluten-free flours & freeze beautifully! Enjoy incredibly delicious vegan gluten free sourdough bagels hot from the oven on Sunday morning with this quick & easy sourdough bagel recipe!
Friday night - feed your starter & ensure you'll have 150g of active starter. See post for details
SATURDAY NIGHT: Mix the dough & ferment overnight
Heat water slightly to warm to about 100-110°F (38-43°C). Add to the bowl of a stand mixer (or large bowl if mixing by hand).
Add active sourdough starter, maple syrup, olive oil, apple cider vinegar, salt & lastly psyllium husk. Whisk to combine & let rest 10-15 mins to gel slightly.
Add Crazy Good Gluten-Free All-Purpose Flour. Mix with the dough hook of stand mixer on low 2-4 mins until incorporated. Increase speed & mix for 3-5 mins until forms a nice ball.
Shape dough into round ball & place in an airtight container (or bowl with plastic wrap) at room temp for 8-10 hours (overnight).
NOTE: My kitchen is quite cool (20°C or 68°F). If your kitchen is on the warmer side, you may want to bulk ferment for about 3 hours then cold ferment (refrigerate) the dough overnight.
SUNDAY MORNING: Shape, boil & bake
First thing in the morning, place dough on countertop. Cut into 12 equal pieces about 95-100g each.
Roll each piece into ball with hands. Place plastic wrap over once rolled to prevent the dough from drying out.
Cover dough balls with plastic wrap to assist shaping. Shape into flat round disc about 1/2"-1" thick and 3" diameter (see video).
Poke a hole in centre of flattened dough ball and shape gently with hands.
Place on parchment lined baking tray. Cover with plastic wrap & let rest for 15 mins.
Boil Bagels - Montreal Style
Preheat oven to 500°F convection. If you don't have convection, you may need to increase the bake time by 4-5 mins or so (25% longer).
Whilst bagels are resting, add enough water to a large sauce pan to reach a depth of your second knuckle. Add maple syrup, salt & baking soda (if desired). Bring to a GENTLE boil.
2-3 Tbsp Maple Syrup or Honey, 1 tsp Salt
Flip & drop bagels into water so cook the top 1st. Boil 3 at a time. Do NOT overcrowd. Watch that water remains at a gentle boil. Boil for 30 seconds. Flip bagels with a slotted turner (aka fish spatula) & boil underside for 30 seconds.
Remove bagels 1 at a time to a lint free kitchen towel to drip dry for 30sec-1 min. Do NOT let sit longer or bagels will stick! Repeat until all 12 bagels are boiled.
Bake Bagels
Place on fresh parchment lined tray. Add desired toppings.
Turn oven down to 475°F (246°C) & bake on middle rack for 18 mins or until golden brown. Mine take exactly 18 mins. Please watch bagels as all ovens are slightly different.
If bagels aren't browning as much as you like, let them bake an additional 1 minute at a time until you reach your desired golden colour.
Let Rest THEN Enjoy!
Let bagels rest on baking tray 15 mins to finish cooking and retain moisture.
After resting, slice while still slightly warm & ENJOY!
Notes
To make 455g of CRAZY GOOD ALL-PURPOSE GLUTEN FREE FLOUR BLEND
114g Sweet Rice Flour
91g Potato Starch (can sub with arrowroot powder)
68g Tapioca Flour (aka Tapioca Starch)
91g Brown Rice Flour (superfine if available)
91g Sorghum Flour
Bagel Topping Ideas
Sesame or Poppy Seeds or mix
Everything Bagel Spice
Flaky Sea Salt
Dried Minced Onion or Garlic or both
Any mix of above or create your own!
Cinnamon & Brown or Cane Sugar
NOTES:
If you don't have a mixer (or prefer to mix by hand), just make sure to knead the dough for about 10 minutes. I know this is controversial with gluten free dough as there is no gluten to develop, however, I find that it takes time to incorporate all of the ingredients. Especially as this recipe doesn’t use a soaker like most of my breads do. The starches initially absorb much of the moisture from the dough and I find it takes some work & time to get the moisture to the whole grains. The other option is to mix the dough 1st without the starches, then add them after it has rested for 30 mins or so. This way the whole grains can “soak” up some moisture.
Prefer your bagels LESS CHEWY: try omitting the baking soda from the water bath when you boil them. I added this ingredient here (which I don’t do in my non-sourdough version) but it does make the bagels more chewy for sure!
The dough should feel soft & smooth, & not dry at all. If the dough seems dry at all, try adding a little more olive oil. I have done up to 40g and it turns out soft and smooth. It shouldn’t feel dry at all. I tried to make this recipe with as little oil as possible, but my non-sourdough version uses 40g of olive oil. Depending on our environments, the dough can be quite different and need a little more moisture.
CRACKS in your bagels after shaping? Try using the plastic wrap and pinching and smoothing out any cracks prior to boiling them. You can be quite aggressive with the dough with the plastic wrap over it. I also ensure to cover with resting dough at all times with plastic wrap so it doesn’t ever get a chance to dry out. I do this every time as I like my bagels to look like regular bagels, not gluten free ones!
Please remember that not all gluten-free flours are made equally. If you chose to use a premixed gluten free flour the bagels may not turn out right. Trust me, I tried! Who wants to do all the work to have them flop right! It's well worth the investment to buy the individual flours and make your own. I promise it's easy and SO worth it! If you have a hard time finding any of the flours, I've placed links for each of them on Amazon.
If you haven't eaten them all straight out of the oven...trust me you'll be tempted...these bagels are best toasted slightly to warm them and create a slightly crispy exterior.
Convection ovens have a fan which evenly distributes the hot air throughout allowing bakes to cook 25% faster and at a lower temperature. If you don't have convection, you may need to increase the temp by about 25°F (15°C) and increase the bake time by 4-5 mins or so.
To Store & Reheat Bagels
Once bagels are totally cooled (after at least 30 mins), store in an air tight container on countertop for a few days (3 max - they won't last that long)!
The next day, the bagels are best toasted slightly to warm them and create a slightly crispy exterior.
These bagels freeze well. Simply slice in half, then place in a glass container or freezer bag & freeze. They thaw nicely on the counter overnight. If toasted slightly, the bagels will taste like they just came out of the oven!
Nutrition
Nutrition Facts
Sunday Morning Gluten Free Sourdough Bagels
Serving Size
1 Bagel
Amount per Serving
Calories
191
% Daily Value*
Fat
2.9
g
4
%
Saturated Fat
0.3
g
2
%
Sodium
40
mg
2
%
Potassium
29
mg
1
%
Carbohydrates
39.5
g
13
%
Fiber
3.9
g
16
%
Sugar
1.6
g
2
%
Protein
2.8
g
6
%
Calcium
7
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Please comment to let us know how you liked it!!