These gluten-free bagels are boiled before baking to help achieve that wonderful chewy inside and crispy crust. Toast and smear with cream cheese or fill with your favorite sandwich fixings for lunch.
- 1-1/4 cups sorghum flour
- 1/2 cup sweet rice flour, plus more for shaping the bagels
- 1/2 cup tapioca flour
- 1/2 cup potato starch
- 1/4 cup millet flour
- 1 Tsp. xanthan gum
- 2 tsp. salt
- 1 cup gluten-free sourdough starter
- 3/4 cup filtered water
- 1/4 cup olive oil
- 2 Tsp. honey
- 1-1/2 Tbsp. baking soda
- In a large mixing bowl, whisk together the sorghum flour, sweet rice flour, tapioca flour, millet flour, potato starch, xanthan gum, and salt. In a separate, smaller bowl, mix the gluten-free sourdough starter, filtered water, oil, and honey.
- Add the wet ingredients to the dry and mix well until a soft dough forms. Prepare a bowl of water to moisten your hands while kneading. Moisten your hands with water and knead the dough gently for 3-4 minutes, adding water to your hands as needed to keep the dough from sticking to your hands. Avoid the temptation to add flour to the dough.
- Form dough into a uniform round. Oil top of dough, and cover tightly. Put dough in a warm place to rise for approximately 3 – 4 hours, or until it has expanded slightly. (Please note that it will notdouble in size.)
- Line a baking sheet with parchment paper and sprinkle the parchment with sweet rice flour.Knead the dough just a couple of strokes to deflate any air bubbles and make a uniform shape.Divide dough into eight equal pieces.
- To form the bagels, first sprinkle each piece of dough lightly with sweet rice flour. Form a uniform dough ball and flatten it out slightly to make a cylinder. Use your index finger to poke a hole directly into the center of the cylinder, sprinkling sweet rice flour only as necessary to make the dough workable. Gently widen the hole in the center of the dough by working the dough outward with your thumb and middle finger.
- Place the bagel on the prepared baking sheet and repeat with remaining dough pieces until you have formed eight bagels.
- Cover the bagels with plastic wrap and put in a warm place to rise for 1.5 – 2 hours.
- Preheat the oven to 400° F. Fill a Dutch oven with 3-4 inches of water and place over high heat.Bring water to a rolling boil and then carefully add the baking soda. Note that the water may bubble up a little bit when this is done.
- Use a slotted spatula to carefully transfer 2-3 of the bagels to the pot of boiling water. Boil the bagels for 35 seconds and then flip and boil and additional 30 seconds. Carefully transfer these back to the prepared baking sheet and repeat with remaining bagels.
- Once all of the bagels have been boiled, transfer them to the preheated oven and bake for 20 minutes or until they are golden brown and completely cooked through.
- Allow to cool for several minutes before transferring to a cooling rack. Serve warm or cooled.
Store leftovers in a sealable bag in the freezer.