Sourdough has been all the rage, and if you’re gluten-free, of course, you want to be part of this trend and make your own sourdough at home.

Sourdough Starter

My starter includes light buckwheat flour and white rice flour. (I have not yet fully mastered the art of making sourdough bread myself; I am still experimenting.) This blend of flours gives me a nice rise and a great taste. The starter is fantastic, and the bagels always come out perfectly, but the bread-making part is still a struggle for me. I will not be posting a sourdough recipe anytime soon until I have a recipe that I know I can trust. You want whole grains for your starter; avoid using a blend that contains any gums or psyllium husk. The properties in these blends are meant for baking, not for fermenting.

These bagels are my take on the two-ingredient bagels that people often make. I wanted to use my sourdough discard and also have a higher protein option. I have also made this recipe with cottage cheese; you can use it as is, or you can blend the cottage cheese for a smoother texture. Both are equally good options.

I double this recipe when I make it so I can freeze it for later.

6 bagels

1 ½ cups of cup-for-cup gluten-free flour
1 cup Fage 0% Fage Greek yogurt
½ cup sourdough starter
1 tsp salt
4 tsp baking powder
1 egg
Toppings of your choice ( everything bagel seasoning, cheese, freeze-dried fruit)

Preheat oven to 375°F

In a small bowl, combine flour, baking powder, and salt. Mix well

Add the sourdough starter and the Greek yogurt, and combine. The dough should form a sticky ball. If the dough is still dry, add a tbsp of milk at a time until it’s no longer dry.

If adding flavoring to your dough, add it now and incorporate.

Sprinkle flour on your hands, take the dough out of the bowl, and place it on parchment paper or a silicone mat.

Divide the dough into even sections. I usually use a scale for this part.

Once divided, take one section and roll it into a long rope. Wrap the rope into a circle and attach the ends together. Stretch out the circle slightly so that the inside of the circle is a bit wider. Repeat with the remaining sections of dough.

You are welcome to skip this step. I have made this recipe both ways, and it comes out great either way. This step slows the process of drying out and being crumbly. If you have baked with gluten-free ingredients, you know what I’m talking about. It consistently tastes great on the first day, but it becomes stale the next day.

In a pot, add water and a tbsp of honey to boil on the stove.

Once at a boil, add a few bagels to the pot, making sure they do not overlap. Cook for 1-3 minutes on each side. Remove the bagel(s) from the pot and place them back on the silicone mat on a baking sheet, gently patting them to remove excess water.

Gently crack an egg into a small bowl and whisk it until smooth.

Top the bagels with your favorite toppings for added flavor

Bake the bagels for 20 minutes, until golden brown. Let cool and enjoy!

Tips for making bagels

You can use a stand mixer to incorporate the dough if you prefer.

Add whatever you desire for extra flavor. My favorites are dehydrated blueberries, garlic powder, and Parmesan or Asiago cheese.

You can also add toppings to the bagels, such as Everything bagel seasonings, and cheddar cheese.

Store bagels in an airtight container for 3 to 4 days. I like to make this recipe in bulk and store it in the freezer.

These bagels are smaller than your traditional bagel, but they are the perfect size for a breakfast sandwich.

If discard is used in recipes, it is the equivalent of ½ cup of flour and ½ cup of liquid.

Print Recipe

6 Ingredient Gluten Free Bagels

Course: Breakfast

Cuisine: American

Keyword: bagel, Gluten Free, high protien

Servings: 6 Bagels

Equipment

Silacone mat
Stand mixer
mixing bowls

Ingredients

1½ Cup Cup for Cup Gluten free flour
1 Cup Fage )% Greek Yogurt Or Good culture Cottage Cheese
½ Cup Sourdough starter
1 tsp Salt
4 tsp Baking Powder
1 egg
Toppings of your choice Everything bagel seasoning, cheese, freeze- dried fruits

Instructions

Making dough

Preheat oven to 375°F
In a small bowl, combine flour, baking powder, and salt. Mix well. Add the sourdough starter and the Greek yogurt, and combine. The dough should form a sticky ball. If the dough is still dry, add a tbsp of milk at a time until it's no longer dry.
If adding flavoring to your dough, add it now and incorporate.
Sprinkle flour on your hands, take the dough out of the bowl, and place it on parchment paper or a silicone mat.
Divide the dough into even sections. I usually use a scale for this part.
Once divided, take one section and roll it into a long rope. Wrap the rope into a circle and attach the ends. Stretch out the circle slightly so that the inside of the circle is wider. Repeat with the remaining sections of dough.

Boiling Bagels

You are welcome to skip this step. I have made this recipe both ways, and it comes out great either way.
In a pot, add water and a tbsp of honey bring to a boil on the stove.
Once at a boil, add a few bagels to the pot, making sure they do not overlap. Cook for 1-3 minutes on each side. Remove the bagel(s) from the pot and place them on a baking sheet, removing excess water.

Baking

Gently crack an egg into a small bowl and whisk it.Top the bagels with your favorite toppings for added flavor
Bake the bagels for 20 minutes, until golden brown.