Sesame Gluten-Free Sourdough Bagel
- Gluten-Free Sourdough Bagel Interior Shot
This month we tackle one of those truly missed foods, at least by New Yorkers like me, Bagels.
Now the word bagel can call to mind many manifestations in locales outside of the Triborough’s,
Tender rolls with holes most of them.
But a real bagel has a chewy crust, with a bit of spring to the inside,
Lots of nooks to hold the schmear of cream cheese,
Sprinkled with sesame, poppy, garlic or salt.
Heck, throw on all them on an everything bagel.
That’s the I kind I used to grab on those get moving quick mornings in Manhattan.
Did you know that a bagel and coffee used to be a buck in NYC?
No idea what it costs now, but I’m betting it is still an extremely cheap breakfast on the run.
So when my family went gluten-free, we needed our bagels.
And now so can you.
Gluten-Free Sourdough Bagels
- 200 grams of sourdough food the flour mixture you use to start the sourdough bread
- 70 grams potato starch
- 30 grams tapioca flour
- 7 grams xanthan gum
- 8 grams salt
- 6 grams honey or organic cane sugar or agave nectar
- 5 grams olive oil
- 220 grams sourdough starter hooch stirred in. This is the already grown moist sourdough mixture.
- 200 grams water
- Combine flours in the bowl to a mixer with a whisk till they are a uniform color.
- Add salt, honey, olive oil, sourdough starter and water.
- Using the paddle, beat on high 3 minutes
- Pipe out bagels using a piping bag fitted with a onto parchment squares leaving a large open hole in center.
- Let rise 1 ½ hours at room temperature.
- Preheat your oven to 550 degrees
- Bring a large pot of water to the boil, add 2 tablespoons of sugar to the water.
- Slip one or two bagels still on the parchment square into the water. Boil for 2 minutes or till they float, taking care to turn them over once. The parchment will fall away.
- Remove from the water using a skimmer strainer or slotted spoon.
- Place on a cookie sheet that has been covered with a silpat or sprinkled with cornmeal.
- Top each bagel while damp with seeds, garlic chips, or coarse salt.
- Continue to boil each bagel for 2 minutes till all have been boiled.
- Place bagels into 550 degree oven for 10 minutes
- Reduce the heat to 425 and bake for 8 more minutes.
- Remove and let cool till just warm, Eat!
- They can be cooled completely and served within 2 days.
- They are far more delicious when warm.
Maybe you want to check out the rest of the Rally?
Morri | Meals with Morri Blueberry Oat Bagels
Jenn | Jenn Cuisine Sundried Tomato Parmesan Bagels
Mary Fran | FrannyCakes Cinnamon Raisin Bagels
Adina | Gluten Free Travelette Garlic Egg Bagels
Heather | Discovering the Extraordinary Gluten-Free Bagels, with variations
gretchen | kumquat Cinnamon Raisin Teff Bagels
Meaghan | The Wicked Good Vegan Vegan Gluten-Free Bagels
Meg | Gluten-Free Boulangerie Classic Poppyseed Bagels (Vegan/ Allergy-Safe)
TR | No One Likes Crumbley Cookies Classic Gluten-Free Bagels
Angela | Angela’s Kitchen Gluten Free Bagels with variations
Caleigh | Gluten Free[k] Orange and Cara Bagels
Caneel | Mama Me Gluten Free Just Plain Bagels
Pete and Kelli | No Gluten, No Problem Faux Pumpernickel Bagels
If you are looking for even more Vegan recipes, click on through to the Wellness Weekend recipe roundup.