Ingredients
Scale
- 1 cup active gluten-free sourdough starter
- 1 1/2 cups warm water
- 3 1/2 cups gluten-free flour blend
- 2 teaspoons psyllium husk powder
- 2 tablespoons sugar or honey
- 2 teaspoons salt
- 1 tablespoon olive oil
- 8 cups water (for boiling)
- 2 tablespoons malt syrup (or substitute with honey)
Instructions
- Prepare the sourdough starter by feeding it in the evening before you plan to bake. Ensure it has doubled in size and shows peak activity.
- In a large bowl, whisk together the active starter, warm water, eggs, and honey.
- In another bowl, mix the flour blend, salt, psyllium husk powder. Gradually combine with the wet ingredients to form a cohesive dough.
- Transfer the dough to a lightly oiled bowl, cover, and let rise for 4-6 hours until increased by 50%.
- Shape the dough into 8 bagels, creating a hole in each.
- Place shaped bagels on parchment-lined baking sheets and refrigerate overnight.
- The next day, boil water and add malt syrup. Boil each bagel for 1-2 minutes per side.
- Preheat oven to 425°F and bake bagels for 20-25 minutes until golden brown.
- Let cool on wire racks before slicing.
Notes
For best results, ensure your sourdough starter is active and bubbly. Experiment with different toppings for a variety of flavors.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Boiling & Baking
- Cuisine: American
- Diet: Gluten-free
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg