food as medicine.

The doctor of the future will give no medicine but will interest his patients in the care of the human frame, in diet and in the cause and prevention of disease.

– Thomas Edison

food is powerful.

THE FORK IS YOUR MOST POWERFUL TOOL TO CHANGE YOUR HEALTH AND THE PLANET;  FOOD IS THE MOST POWERFUL MEDICINE TO HEAL CHRONIC ILLNESS.

– DR. MARK HYMAN

Easy Gluten-Free Sourdough Bagels with King Arthur Flour

by | Feb 8, 2024 | Baked Goods, Boy Mom, Breakfast, Coaching Support, Gluten Free, Recipes

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.


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

Makes 16 Bagels

INGREDIENTS

WATER BATH

  • 6 cups of water
  • 1 ½ T. baking soda
Dough Wedges – how I divide evenly

INSTRUCTIONS

  • 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).

Bagels right after being boiled

ADDITIONAL TIPS

  • If you are planning on freezing – slice beforehand 😉
  • 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.

Enjoy your freshly baked gluten-free sourdough 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.

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