Gluten Free Sourdough Discard Bagels (Easy & Chewy) (Edit recipe)

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Sourdough discard bagels are probably my most asked for sourdough recipe and I am excited to finally share what I have been working on! These bagels are naturally gluten, dairy, egg, and oil free but I promise you'd never know! Plus they are super easy to make!

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Original Recipe

PREP TIME

2 hours

COOK TIME

25 minutes

INGREDIENTS

13

Serves: 8

Ingredients

For the bagels:

2 cups Water, room temperature
0.25 cup Psyllium Husk, Whole
2.5 cups Gluten-Free Flour
2 Tbsp Brown Sugar
1 Quick Rise Yeast
1 tsp Salt
0.75 cup Easy Gluten Free Sourdough Starter (click for recipe), (discard)
1 Egg Whites

For the Water Bath

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small bowl combine 1 cup of water and the psyllium husk. Set aside while it forms into a gel.
In the bowl of your stand mixer, attach the dough hook and add the flour, brown sugar, instant yeast, and salt.
Add the psyllium husk gel, sourdough discard, and one cup of water to the stand mixer.
Mix with dough hook until combined. You will know it is mixed enough when the dough starts to pull off the sides of the bowl. Cover and set aside for 90 minutes.
Divide into 8 equal pieces (I recommend using a food scale for consistency) and form into bagels.
Cover & leave to rest for another 20 minutes. While the bagels are resting, preheat your oven to 425F and bring a pot of water to boil.
Once the water is boiling, add in the sugar and the baking soda. Carefully place 2-3 bagels at a time into the water. Let it cook for 20-30 seconds before flipping and cooking for another 20-30 seconds.
Place on a pan lined with parchment paper and brush with egg white. Leave plain or top with seasoning of choice.
Bake for 25 minutes.

Notes

Frequently Asked Questions: What is sourdough discard and does the starter need to be fed first? This recipe is designed specifically for unfed gluten-free sourdough discard, which is starter that hasn’t been refreshed. Using discard adds flavor without requiring the starter to be active or bubbly, making it a great way to reduce waste. How should I store my bagels? Best stored in the freezer! What flour should I use? Any gluten free flour will do, but I love to use the King Arthur Measure for Measure flour or their Gluten Free Bread Flour.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	155
Fat:	0 g
Carbohydrates:	37 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	1250 mg
Fiber:	4 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.