Gluten-Free Sourdough Discard Bagels
Description
Stop throwing away your gluten-free sourdough discard, and use it to make these delicious bagels instead!
Ingredients
For the Bagels:
For the Boiling Mixture:
Instructions
Prepare the Dough
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In a large mixing bowl, combine the psyllium husk and filtered water. Stir well and let the contents sit for 10 minutes to form a gel.
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Add the gluten-free sourdough starter, agave syrup (or honey), and olive oil to the psyllium gel. Mix until smooth.
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In a separate bowl, whisk together the tapioca starch, brown rice flour, sorghum flour, and salt.
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Gradually add the dry ingredients to the wet mixture, stirring to form a thick, sticky dough.
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Knead the dough gently for about 2-3 minutes until it is smooth and pliable.
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Leave it to rise for 3-4 hours or in the fridge overnight.
Shape the Bagels
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Divide the dough into 8-10 equal portions. Roll each portion into a ball, then use your fingers to poke a hole through the center, gently stretching it into a bagel shape.
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Place the shaped bagels onto a parchment-lined baking sheet. Cover them with a damp towel and let them rest at room temperature for 1 hour to ferment and rise slightly.
Boil the Bagels
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Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
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In a large pot, bring 4 liters of water to a boil and add the baking soda. Reduce to a simmer.
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Gently drop 2-3 bagels at a time into the simmering water. Boil for 1-2 minutes on each side. Remove with a slotted spoon and place them back on the parchment-lined baking sheet.
Add Toppings and Bake
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If desired, sprinkle the boiled bagels with seeds or toppings of your choice while they’re still damp.
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Bake in the preheated oven for 15-18 minutes, or until the bagels are golden brown and slightly firm.
Note
Flour substitutions:
You can replace sorghum flour with millet or quinoa flour, and brown rice flour with white rice flour for a lighter texture.
Storage:
Store the bagels in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, slice the bagels in half and store in a freezer-safe bag for up to 3 months. Reheat in the oven or toaster before serving.
