Gluten Free Sourdough Discard Bagels (Easy & Chewy)

Don’t toss your starter — turn it into my Gluten-Free Sourdough Discard Bagels instead! This easy recipe uses gluten-free sourdough discard to create perfectly chewy bagels with a golden crust and classic bagel flavor. Designed to be approachable and flexible, these bagels are ideal for reducing waste while getting the most out of your gluten-free sourdough journey. Whether you top them with cream cheese, avocado, or your favorite sandwich fillings, these homemade bagels prove that gluten-free baking can be just as satisfying as the traditional version.

Ingredients:

2 cups warm Water

¼ cup Psyllium Husk

2.5 cups King Arthur Measure for Measure flour 

2 tbsp Brown Sugar

1 packet Instant Yeast

1 tsp Salt

¾  cup Sourdough Discard

1 Egg White

For the water bath:

2 quarts Water

2 tbsp Granulated Sugar

2 tbsp Baking Soda

Instructions:

1. In a small bowl combine 1 cup of water and the psyllium husk. Set aside while it forms into a gel.

2. In the bowl of your stand mixer, attach the dough hook and add the flour, brown sugar, instant yeast, and salt.

3. Add the psyllium husk gel, sourdough discard, and one cup of water to the stand mixer.

4. 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.

5. Divide into 8  equal pieces (I recommend using a food scale for consistency) and form into bagels. 

6. 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. 

7. 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.

8. Place on a pan lined with parchment paper and brush with egg white. Leave plain or top with seasoning of choice.

9. Bake for 25 minutes.

For a fun fall twist, check out my Gluten Free Sourdough Discard Pumpkin Bagels!

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.

Want to learn more about making your own gluten free sourdough bread? I have you covered with my guide to making your own Gluten Free Sourdough Starter and Gluten Free Sourdough Bread!

Recommended Sourdough Bread Tools

If you’re looking to build (or upgrade!) your sourdough baking kit, I’ve put together my favorite tools and essentials in my Amazon Storefront — including the perfect stuff for getting your starter bubbling and your loaves rising.

Check out my sourdough starter kit here: Gluten Free Sourdough Starter Kit

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