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These Gluten-Free Sourdough Bagels are also vegan and made with gluten-free sourdough starter, whole grain gluten-free flours, and whichever toppings and mix-ins you love! These gluten-free bagels perfect for enjoying fresh from the oven or keeping in the freezer for a rainy day.
No gluten-free sourdough starter but still craving bagels? Check out these amazingly fluffy gluten-free bagels made with yeast!
Practically every single day since I first posted the recipe for my homemade gluten-free sourdough bread, I’ve gotten requests for one sourdough recipe more than anything else: gluten-free sourdough bagels!
In my Gluten-Free Sourdough Facebook Group, people request a gluten-free bagel recipe all the time. And I am SO thrilled to finally be able to share the recipe with you – and it’s a good one!!
Bagels have a very special place in my heart, so I wanted these to be perfect. For my whole life, my paternal grandparents have told me stories of the Jewish bakery that my great-grandparents owned in New York that made the most amazing bagels.
My grandparents, who met when my grandma was 13 and my grandpa was 15, would go to the bakery after school for egg bagels and water bagels hot from the oven. Unfortunately, no recipes have been preserved for me, just one cake server remains as my connection to that bakery.
But, as you can imagine, once I started recipe testing for gluten-free bagels, I needed them to be amazing. It runs in my blood! Of course, a gluten-free sourdough bagel isn’t what my ancestors were making, but I know these would make them proud.
These gluten-free sourdough bagels are…
- Perfectly baked and chewy on the outside
- Soft, tender crumb on the inside
- Mild sourdough flavor that isn’t overwhelming
- Perfect for adding your favorite toppings
- Easy to make with a little patience
Are bagels gluten-free?
No, unless you’re specifically seeking out gluten-free bagels, like these gluten-free sourdough bagels, bagels are not naturally gluten-free. They are traditionally made with wheat flour.
What is in gluten-free bagels?
So if not all bagels are gluten-free, you’re probably wondering what is in gluten-free bagels. Well, let me tell you! For this recipe, we’re using these ingredients:
- Active Gluten-Free Sourdough Starter: if you don’t have a gluten-free sourdough starter yet, follow this guide for how to make one! Since we’re skipping a preferment for this recipe to help these bagels be made more quickly, you’ll want your starter at peak activity when you make this recipe.
- Whole Psyllium Husk: psyllium husk is a form of fiber that acts as our gluten for these bagels: it provides the binding properties and elasticity that help the dough become workable. It gives the structure and support for the bagels to rise, as well. You cannot skip it or replace it with another ingredient.
- Maple Syrup: this provides sugar for the yeast to feed on, which allows the bagel dough to rise.
- Water: filtered water is best for all bread making!
- Olive Oil: this helps soften the crust so it doesn’t get too crunchy in the oven.
- Starch: starches, such as potato starch and tapioca starch, help give a nice, fluffy texture to the bagels.
- Gluten-Free Grain Flours: I love using a combination of different grain flours for this recipe, such as brown rice flour, sorghum flour, quinoa flour, millet flour, teff flour, buckwheat flour…I provide a recommended and tested combination in the recipe, but you can experiment with different combinations here.
- Salt: because no recipe is complete without it :)
- Baking Soda: this isn’t added to the dough, but you’ll use it for the baking soda boil that’s needed for a bagel to be a true bagel. It gives the classic chewy bagel crust!
Can I use a GF flour blend for this recipe?
If you would like to use a mix that you can pre-make to simplify the baking process, I recommend using my homemade gluten-free bread flour blend. This blend contains both starches and whole grain flours, so you’ll use it in place of the total amount of starch + flour. In this case of this recipe, that is 380g.
If you prefer a store-bought blend, I like this multi-flour blend from Vitacost. This blend uses very similar ingredients to the ones my recipe calls for, with no additives or gums.
How to make gluten-free bagels:
- Start by hydrating the psyllium with water, and then mix in the maple syrup, olive oil, and active sourdough starter. It should form a thick, gel-like consistency.
- While that hydrates, mix together your starches, gluten-free grain flours, and salt in a large mixing bowl or the bowl of a stand mixer.
- Pour the liquid ingredients into the dry ingredients. Use a dough whisk or the dough hook of your stand mixer to mix into a smooth dough, scraping down the sides as needed to make sure all of the dry ingredients are incorporated.
- Cover and let the dough bulk-ferment in a warm place for about three hours, or until noticeably puffy.
- Divide the dough into 8 equal pieces and shape each piece into a bagel. I like to do this by rolling into a ball and then using my thumb to press a hole in the center, and then open the hole a bit more with my fingers.
- Place the bagels on a lined baking sheet and cover with a towel; let rise for 1 hour.
- While the bagels rise, preheat the oven and get a big pot of water boiling.
- When the bagels have puffed up, add the baking soda to the boiling water and boil the bagels 1 or 2 at a time, depending on the size of your pot, for 30 seconds on each side. Remove from the pot, letting the excess water drip off, and place back down on the baking sheet.
- Repeat for all bagels and add any toppings, like everything bagel seasoning or other seeds of your choice.
- Bake for 30 minutes or until golden brown!
How to store gluten-free bagels:
To store, keep in an airtight bag or container for 2 to 3 days at room temperature.
You can also slice them in half and store them in an airtight container in the freezer for up to 6 months.
Want more gluten-free sourdough recipes?
- How to Make Gluten-Free Sourdough Bread
- Gluten-Free Sourdough Crackers
- Gluten-Free Sourdough Pizza Crust
- Rosemary Roasted Garlic Gluten-Free Sourdough Rolls
- Gluten-Free Sourdough Chocolate Chip Cookies
- Gluten-Free Sourdough Focaccia
Gluten-Free Sourdough Bagels
Ingredients
For the bagels
- 150 g gluten-free sourdough starter
- 20 g whole psyllium husk
- 380 g filtered water
- 20 g maple syrup or honey
- 20 g olive oil
- 60 g potato starch
- 50 g tapioca starch
- 130 g superfine brown rice flour, see Notes
- 140 g sorghum flour, see Notes
- 12 g salt
For the boiling mixture
- 1½ tablespoons baking soda
- 6 cups water
Equipment
- Dough Whisk
Instructions
- In a bowl or large liquid measuring cup, hydrate the psyllium husk with water, and then mix in the maple syrup, olive oil, and active sourdough starter. Let stand for about 10 minutes. It should form a thick, gel-like consistency.150 g gluten-free sourdough starter, 20 g whole psyllium husk, 380 g filtered water, 20 g maple syrup or honey, 20 g olive oil
- While that hydrates, mix together the tapioca flour, potato starch, sorghum flour, and brown rice flour (or my gluten-free bread flour blend) and salt in a large mixing bowl or the bowl of a stand mixer.60 g potato starch, 50 g tapioca starch, 130 g superfine brown rice flour, 140 g sorghum flour, 12 g salt
- Pour the liquid ingredients into the dry ingredients and use a dough whisk or the dough hook of your stand mixer to mix into a smooth dough, scraping down the sides as needed to make sure all of the dry ingredients are well incorporated.
- Cover and let the dough bulk-ferment in a warm place for about three hours, or until noticeably puffy.
- Punch down the dough to release the air bubbles, and then divide the dough into 8 equal pieces (about 122g each) and shape each piece into a bagel. I like to do this by rolling into a ball and then using my thumb to press a hole in the center, and then open the hole a bit more with my fingers. You can also roll the dough into a long piece and then seal the ends together.
- Place the bagels on a lined baking sheet and cover with a clean tea towel; let rise for 1 hour.
- While the bagels rise, preheat the oven to 425℉ and get a big pot of water boiling.6 cups water
- When the bagels have puffed up, add the baking soda to the boiling water and boil the bagels 1 or 2 at a time, depending on the size of your pot, for 30 seconds on each side. I use a spider to place the bagels in the water and remove them, as it allows excess water to drip off easily. Remove from the pot, letting the excess water drip off as much as possible, and place back down gently on the baking sheet.1½ tablespoons baking soda
- Repeat for all bagels and add any toppings, like everything bagel seasoning or other seeds of your choice. Immediately place into the preheated oven.
- Bake for 30 minutes or until golden brown on top and crisp on the bottom.
- To store, keep in an airtight bag or container for 2 to 3 days at room temperature. You can also slice them in half and store them in an airtight container in the freezer for up to 6 months.
Is it normal to have a sandy/gritty taste.
No it shouldn’t, usually that will come from a flour that isn’t ground superfine – the flour would feel gritty between your fingertips too.
Thank you! I use bob mills stone ground organic rice flour. This was recommended for my starter. If I still use this for my starter and the kind you use for the recipe do you think it will be less gritty? Or I need to replace the starter too? Also for your sourdough chocolate chip cookies what flour can I use to substitute almond flour. My son is on a low fodmap diet and it says you can only use so much before it is high fodmap
I made bagels for the very first time using this recipe, and the bagels turned out so delicious. I’ve made them multiple times since for my family and it hasn’t even been a week!
So glad you’re loving them, Lisa! Making the recipe multiple times in a week is the ultimate compliment :)
these are actually unreal. i went gluten free 6 months ago and have tried some pretty decent gf bread recipes but have really missed bagels. this was the first bagel recipe i tried out and i’ll never use another. i love them so much and my family who can all have gluten beg me to make them because they’re that good. i’ve shared this recipe with tons of people and they all have been in shock of how delicious they are. thank you so much for sharing this recipe!!!
Ahh yes I am so happy to hear this wonderful compliment, Abby! Thanks so much for your thoughtful review – it means the world to me!
Delicious!! We make a big batch and then freeze and look forward to them so much! Crisp, flavorful, so good.
So glad you’re loving the bagels, Jennifer! Thanks so much for the feedback :)
Thank you for this recipe! Can you prep these the night before and let rise for longer? Or put in fridge and pull out in am? We’d like them for a brunch at 9 am and hoping I don’t have to get up at 4 thank you!
We’ve made them every week for a couple months and they are the best recipe!
Hi Jo, putting them in the fridge to rise overnight should be just fine. So glad you’re loving the recipe!
Trying to get going on GF sourdough. Have made a few (unsuccessful) loaves of bread, so thought maybe bagels would be more fool-proof. Followed your recipe to a “t” except for cooking time. They still felt soft, so put them back in the oven for a total of 10 additional minutes. The first one I cut open STILL ended up gummy inside. Luckily, it still tasted good. This is what always happens with my loaves, too! What could I be doing wrong?
Hi Jen, without more info, it’s impossible for me to know. Is your starter new/young? A more mature starter will always give a better result. There are so many factors that go into it though — could your oven be running cool? Are you using a very course rice flour? Not rising long enough?
I’ve followed the recipe to a T but my dough didn’t rise much. Why is this?
Hi Ryley, it can depend on a variety of conditions. How long did they rise? How mature is your starter? Did they rise more while baking or stay the same size? Was it warm in the spot they were rising?
Hi, I spoke to soon, once I added them to the water they fluffed up quite a bit and than baking them, they turned out perfectly!
My starter is 2.5 weeks old and I made sure to let the dough rise in a warm place I heated my oven to 100 degrees and than turned it off and placed dough in oven.
Oh so glad it turned out well!
Hello! Like some others mine are coming out great but gummy inside. I’m doing the first rise for 3-4 hours, not getting much of a rise and then the second for 1 hour. They look beautiful but inside is all gummy. My starter is about 5-6 weeks old. What could I be doing wrong? I’m using the exact mix of flours hog lay out with bob red mill brand for all. I’m using psyllium husk powder. Any help is appreciated!
Hi Brandi, gumminess is likely from not enough rise time, too much water, or not using superfine flours (so they aren’t absborbing enough water). It can also be from underbaking, and having a young starter can also impact this. I would recommend using a finer brand of brown rice flour than Bob’s – their’s is on the pretty course side.
These bagels are awesome, thank you so much!! I’ve now made them four times…each time with a little different mix of flours…and they have turned out great each time.
I’ve used millet, potato and oat in place of half of the sorghum.
I add a tbs of honey to the boiling water, and I boil for 60 seconds on each side (I heard the longer you boil the more chew you get to the bagel). I think 60 seconds per side gives it them the perfect chewiness. T
After the first batch I decided to divide the dough into 10 vs 8. The rising and baking times remained the same, and it makes a great sized sandwich.
Even my non GF husband enjoys these bagels! I keep the bagels in a airtight (snap) container on the shelf for 3-4 days, then any remaining go in the fridge. So far they’ve held up well for 7 days…leading perfectly into the next weeks baking day. Thank you again for such a fool proof recipe!
Thanks so much for the feedback, Sherri! All the details in your review are super helpful to helping others make the best ever gluten-free bagels :)