Easy Gluten-Free Sourdough Bagels with King Arthur Flour

Easy Gluten-Free Sourdough Bagels with King Arthur Flour

Just three months ago, the idea of waking up early on a Saturday to make gluten-free sourdough bagels for the entire week would have seemed laughable. I am the “to taste” cook in the house, and baking isn’t my forte, especially with gluten-free recipes where precision matters. However, after many kitchen mishaps and encouragement from my husband (who is a really good baker) to actually weigh my ingredients,  I have resolved to embrace the kitchen scale and accuracy.  This has led to our family’s newfound favorite: gluten-free sourdough bagels.

Gluten-free sourdough bagels are surprisingly simple and forgiving, unlike traditional gluten-free bread. They freeze well, making them an ideal grab-and-go breakfast option for hectic mornings.

When it comes to flour, I prefer the King Arthur Gluten-Free Flour blend. However, other measure-for-measure flours can work too, though adjustments in water might be necessary. Initially, I incorporate a base amount of water and fine-tune the consistency during the final kneading, accounting for variations in the density of the sourdough starter.



Our starter originates from the Cultures for Health Gluten-Free Sourdough Starter and thrives on regular feedings of organic brown rice flour. While you don’t need anything fancy to start a sourdough culture, investing in a fermenting/feeding jar can make the process more enjoyable. Since this bagel recipe calls for a generous amount of starter, I ensure it’s well-fed in the days leading up to baking day.

With these simple steps and a bit of patience, you’ll soon be savoring delicious gluten-free sourdough bagels that rival their wheat-based counterparts.

Easy Gluten-Free Sourdough Bagels with King Arthur Flour

  • AuthorThe Sprouted Life
  • Prep3 hrs, 15 mins
  • Cook30 mins
  • Total3 hrs, 45 mins
  • StyleGluten-free, Sourdough, Baked Goods
  • CuisineAmerican
Servings 16
This is a description of the recipe.


  • 660gramsFiltered water+ 120 grams (reserved for kneading)
  • 45gramsPsyllium husk fiber
  • 40gramsAvocado oil
  • 36gramsOrganic cane sugar - may use honey as a substitute
  • 400gramsGluten-free active sourdough starter
  • 700gramsKing Arthur gluten-free flour blend
  • 12gramsCeltic sea salt
  • Everything but the bagel seasoning - Additional toppings as desired
  • 6 cupsFiltered water- for water bath
  • 1 1/2TbspBaking Soda- for water bath



    • In a large bowl, combine psyllium husk, sugar, avocado oil, and 660 grams of water. Whisk until well combined and let stand for a few minutes until it forms into a gel. Into the gel mixture, add the sourdough starter and mix thoroughly.
    • Add the remaining dry ingredients (flour blend + salt) and stir until a ball starts to form. Use your hands to mix/knead and slowly add in the reserved water until all the flour is incorporated and the dough pulls away from the bowl walls.
    • Cover the dough with a kitchen towel and let it rise at room temperature for a minimum of 2-3 hours, or overnight for optimal results.
    • Place the risen dough on a silicon or parchment paper surface and gently work it into a large ball.
    • Using a knife, divide the ball in half and create 8 wedges from each section.
    • Roll each section into a ball and pinch a hole in the center of each ball. Slowly spin the dough on your finger to create a uniform bagel shape and center hole. Be mindful not to make the holes too large, as the bagels may crack during baking.


      • Set the prepared dough aside and preheat your oven to 430 degrees F.
      • In a stockpot, bring 6 cups of water and 1 ½ tablespoons of baking soda to a boil.
      • Drop 3-4 bagels into the boiling water and boil for 30 seconds on each side. Use a skimmer to flip and remove them from the pot. Place the boiled bagels on a tea towel until all the bagels have been boiled.
      • Top each bagel with seasoning of choice or leave plain.
      • Place the bagels on a baking sheet and bake for 30 minutes. You may need to use parchment paper to prevent sticking. (Caraway baking sheets are my favorite and I highly recommend them, because nothing sticks to them).

Recipe Notes

  • Use a digital scale (it really does make a difference)
  • This is a larger batch recipe, you could easily cut it in half and only make 8 bagels
This recipe was originally inspired by a combination of bread recipes with King Arthur gluten free flours and Natashahome.com’s sourdough discard recipe.

Nutritional Information

Based on a standard adult's daily intake.

The All Green Smoothie!

The All Green Smoothie!

Life is busy, especially when you’re juggling the schedules of your athletes. Here is a super simple game-changer recipe for you: The All Green Smoothie (better described as the Avocado Pineapple Smoothie). It’s an easy one to whip up, requiring just a few everyday ingredients – avocado, pineapple, baby spinach, coconut milk, and a splash of lime juice.

This smoothie is not just a treat for your taste buds; it’s a secret weapon with a good dose of healthy fat, to keep your family fueled and ready for whatever the day throws their way.

The All Green Smoothie!

  • AuthorThe Sprouted Life
  • Prep5 mins
  • Total5 mins
  • StyleSmoothie, Gluten-free
  • CuisineAmerican
Servings 2
This smoothie is not just a treat for your taste buds; it’s a secret weapon with a good dose of healthy fat, to keep your family fueled and ready for whatever the day throws their way.


  • 1/2Avocado- pitted
  • 2cupsPineapple- chunks
  • 2cupsBaby spinach
  • 1cupCoconut milk- from a carton
  • 2TbspLime juice


1. Prep all your ingredients

2. Place all the ingredients into a high-speed blender until smooth.

3. Serve straight away

Recipe Notes

Avocado based smoothies may be made in advance and sealed tightly in a jar.

Nutritional Information

Based on a standard adult's daily intake.

The Power Break Smoothie

The Power Break Smoothie

This Energizing Blueberry Almond Smoothie is a delightful blend of flavors and nutrition, making it a perfect choice for a quick breakfast or a rejuvenating snack. So, blend away and let this smoothie revitalize your day!


1 cup (150g) blueberries, frozen

1 medium bananas, ripe

4 tbsp. rolled oats

2 tbsp. almond butter

2 cups (480ml) almond milk, unsweetened

2 medjool dates

2 scoops (50g) vanilla protein powder

What you need to do:

    1. Prep Your Ingredients: I prefer to gather all the ingredients and have them measured and ready to go.

    1. Soften the Medjool Dates: If the medjool dates are not soft, soak them in warm water for about 10-15 minutes to soften. This will make them blend easily into the smoothie.

    1. Combine in the Blender: In a high-speed blender, add the frozen blueberries, ripe banana, rolled oats, almond butter, unsweetened almond milk, medjool dates (pitted), and vanilla protein powder.

    1. Blend Until Smooth: Blend on high until all the ingredients are smooth and creamy. If needed, scrape down the sides and blend again to ensure everything is well incorporated.

    1. Adjust Consistency (Optional): If you prefer a thinner consistency, you can add a little more almond milk and blend again until you reach your desired texture.

    1. Serve and Enjoy: Pour the smoothie into glasses, garnish with a few blueberries or a banana slice if you like, and enjoy the goodness of this energizing blueberry almond smoothie!

    1. Variation: Feel free to customize this smoothie by adding spinach or kale for an extra nutrient boost, or a tablespoon of chia seeds for added fiber and omega-3 fatty acids.

Peanut Butter Energy Balls

Peanut Butter Energy Balls

Need a quick grab snack? If so, welcome to my kitchen, where I am about to whip up a batch of wholesome and delicious peanut butter energy balls. Packed with essential nutrients and natural goodness, these energy balls are the perfect pick-me-up when you need a boost during a busy day or a pre-workout snack to power through your exercise routine. Let’s gather our ingredients and get rolling!

Makes 20

8 pitted medjool dates (½ cup)

1 cup (80g) rolled oats

½ cup (130g) peanut butter, drippy

4 tbsp. honey

1 tsp. vanilla extract

pinch of sea salt

What you need to do

Place the oats in a food processor or high-speed blender and blitz until you have oat flour.

Then, add the rest of the ingredients and process for 1–2 minutes until the dough is formed.

Using a tablespoon, scoop out dough and roll with your hands to form balls.

Lemon Raspberry Chia Pudding

Lemon Raspberry Chia Pudding

If you are looking for a quick breakfast or an afternoon treat, this is a great make ahead option! Super simple and can easily be altered.

Serves 2

2 cups (470ml) unsweetened almond milk or coconut milk

½ cup (85g) chia seeds

½ lemon, zest & juice

½ tsp. vanilla extract

1 cup (65g) raspberries, fresh or frozen

1 tbsp. honey

What you need to do

Combine all ingredients in a large, sealable container. Make sure all chia seeds are mixed in well.

Let sit overnight or for at least eight hours. Serve cold with toppings of choice.

Sweet Potato Pancakes

Sweet Potato Pancakes

If you are looking to change things up for breakfast, try these sweet potato pancakes! Subtly sweet and a great grain free alternative. Since I am feeding 3 growing boys, finding clean burning carbs is something I am always looking for.

Serves 4

  • 16 oz. (450g) sweet potatoes, peeled, cut into cubes
  • 6 eggs
  • 1 tsp. ground cinnamon
  • 1 tbsp. coconut oil
  • ¼ cup (30g) walnuts or pecans, chopped
  • 2 tbsp. maple syrup

What you need to do

  • Cook the sweet potatoes in a pot of boiling water for around 15 minutes. Then drain and let it cool.
  • Place the cooked potatoes in a high bowl, add the eggs and cinnamon, and blend with a hand blender until smooth.
  • Heat ¼ tablespoon of the oil in a large non-stick frying pan and add 3 portions of batter (around 2 heaped tablespoon per pancake). Fry the pancakes for about 3 minutes until golden brown and done. Turn halfway and repeat with the remaining batter.
  • Divide the pancakes onto plates (3 per serving), sprinkle with the chopped nuts and drizzle with maple syrup, to serve.