Gluten-Free Sourdough Bagels

It’s Gluten Free Ratio Rally Time!

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
Prep time: 
Cook time: 
Total time: 
  • 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
  1. Combine flours in the bowl to a mixer with a whisk till they are a uniform color.
  2. Add salt, honey, olive oil, sourdough starter and water.
  3. Using the paddle, beat on high 3 minutes
  4. Pipe out bagels using a piping bag fitted with a onto parchment squares leaving a large open hole in center.
  5. Let rise 1 ½ hours at room temperature.
  6. Preheat your oven to 550 degrees
  7. Bring a large pot of water to the boil, add 2 tablespoons of sugar to the water.
  8. 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.
  9. Remove from the water using a skimmer strainer or slotted spoon.
  10. Place on a cookie sheet that has been covered with a silpat or sprinkled with cornmeal.
  11. Top each bagel while damp with seeds, garlic chips, or coarse salt.
  12. Continue to boil each bagel for 2 minutes till all have been boiled.
  13. Place bagels into 550 degree oven for 10 minutes
  14. Reduce the heat to 425 and bake for 8 more minutes.
  15. Remove and let cool till just warm, Eat!
  16. They can be cooled completely and served within 2 days.
  17. 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.

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15 Responses to Gluten-Free Sourdough Bagels

  1. Krista March 27, 2014 at 7:11 am #

    Just made these yesterday, and they’re really delicious. Just like a regular bagel. Crispy/chewy on the outside, soft and warm on the inside. My family thanks you!

  2. Barb6110 March 18, 2013 at 5:49 am #

    Do you have these measurements in non-metric? Sorry, I live in the States and haven’t converted my measuring cups, etc…..

    • Dr. Jean Layton March 18, 2013 at 12:08 pm #

      Hi Barb,
      I actually don’t have cup measurements for these. Once I got my scale, discovering the ease and precision of baking, I just never use them

  3. Lasaundra May 15, 2012 at 9:34 pm #

    I would love to try these. However, I do not really understand the first ingredient…sourdough food? what would that be?

    • Jean Layton May 16, 2012 at 1:09 pm #

      Hi Lasaundra,
      Somehow the link to the food recipe managed to go straying. I’ve reconnected them again.
      Let me know how yours come out.

  4. Jean Layton May 5, 2012 at 2:19 pm #

    Hi Kirstie,
    Yes, use an empty coupler. Thanks for catching that,

  5. Kirstie May 5, 2012 at 11:08 am #

    I was trying to decide on on new way to use my sourdough starter. Thank you so much for making it an easy choice!

    Question on the directions: In step 4, you write – Pipe out bagels using a piping bag fitted with a onto parchment squares leaving a large open hole in center. Should this read piping bag fitted with a coupler?

    Thank you so much for sharing!

  6. Meaghan | The Wicked Good Vegan May 3, 2012 at 9:46 am #

    Mm… Sourdough. Sounds delicious!

  7. ~Mrs. R May 3, 2012 at 9:34 am #

    I love sourdough and your bagels look wonderful! I can’t wait to try them.

    Just thought I would let you know that your beautiful bagel photo is too large on the “print this recipe” button. It makes the recipe 3 pages long! Page 1 is the title, page 2 is the photo and page 3 is the recipe.

    • Jean Layton May 3, 2012 at 10:18 am #

      Thanks so much for the heads up, off to edit the picture size now. And sometime this weekend I will fix the headline too.

  8. Jenn May 2, 2012 at 11:20 am #

    Sourdough? Awesome!! I’ve never attempted a GF sourdough, and to turn it into bagels sounds wonderful!

  9. Morri May 2, 2012 at 9:01 am #

    I’m a sucker for sourdough, and this recipe looks like a winner!

    Thank you so much for participating!


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