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Gluten-Free Sourdough Bagels with Teff, Millet, and Sorghum

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Description

Craving bagels but need to keep it gluten-free? Our Gluten-Free and Lectin-Free Sourdough Bagels are here to shake up your breakfast and sandwich game. Made with a unique blend of ivory teff, sorghum, and millet flours, and our gluten-free sourdough starter, these bagels offer a crisp bite, a soft, slightly chewy but light inside, and a deliciously mild tangy-nutty flavor. They’re the perfect base for any topping and the ideal bread for your next sandwich masterpiece. Simple, delicious, and utterly satisfying—this is the recipe that proves you don’t have to sacrifice flavor for health. Ready to bake your best bagels yet?

Ingredients

FOR THE PREFERMENT (Prepare the Night Before)

  • 10g sourdough starter
  • 30–35g water (spring or filtered)
  • 35g flour mix (equal parts ivory teff, millet, and sorghum flour)

FOR THE DOUGH (Prepare Early Morning)

  • 17g psyllium husk flakes (whole)
  • 15g honey
  • 10g extra virgin olive oil
  • 430g water, divided (400g for initial mix + 30g to ensure full use of preferment)
  • All of the preferment from the previous night
  • 230g flour mix (equal parts ivory teff, millet, and sorghum flour)
  • 70g tapioca starch
  • 6g salt

BOILING WATER

  • Approx. 3L water (more if needed)
  • 1 teaspoon baking soda
  • 1 teaspoon honey

TOPPINGS

  • Sesame seeds (white and black), poppy seeds, hemp hearts
  • Salt

Instructions

  1. Preferment Preparation: The night before, mix the sourdough starter with water and flour and mix until you form a paste. Let it sit overnight, on the counter, covered but not air-tight.
  2. Gel Preparation (in the morning): To make the dough, start with combining psyllium husk flakes, honey, olive oil, and 400g water. Stir and let it sit for 5-10 minutes to form a gel-like consistency.
  3. Dry Ingredients: Meanwhile, in a separate bowl, thoroughly mix the flour blend, tapioca starch, and salt.
  4. Incorporate Preferment: Add the preferment to the gel mixture. To ensure all preferment is used, add 30g of water to the preferment jar, cover, shake, then add this to the gel mixture. Stir well using a silicone or wooden spatula until fully incorporated.
  5. Dough Formation: Incorporate the gel-preferment mixture into the dry ingredients. Mix with a spatula first, then knead by hand until the dough is well mix and uniform (it’s going to be sticky, so remove the dough on your hands with the dough scraper). Use a plastic dough scraper to fold the dough towards the center while rotating the bowl for about 1 minute, until a nice ball of dough forms. 
  6. Bulk Fermentation: Cover the dough with plastic wrap and allow it to ferment at room temperature for 1 hour (this timing is for a temperature of about 70-72°F).
  7. Second Fermentation (Proofing): After fermentation, gently flip the dough to a lightly floured surface (the bottom will be on top). Shape by folding in thirds, or gently rolling it towards you, starting from the far end, until the seam side is facing the surface; then rotate with slight tension until the bottom seals. Place seam side up in a lined and floured banneton. Cover and let ferment for another 40 minutes.
  8. Oven Preheating: Preheat the oven to 450°F (230°C).
  9. Bagel Shaping: Turn the dough out onto a floured surface and divide into 8 equal pieces (triangles). Shape each piece into a ball (use the same tension movement as when you shape the dough), and let them rest until you finished them all. Then start with the one you shaped first, create a hole in the centet with your thumb, then gently pull the dough from the center to get a hole of about 1/2 inch. You can use some flour in the process, but don’t over do it. Place on a parchment-lined baking sheet. Cover with plastic or towels and let ferment for an additional 20 minutes.
  10. Boiling Water Preparation: Heat the pot with water, add the baking soda and honey. Once boiling, reduce to a low simmer (no rolling).
  11. Boiling Bagels: Insert the bagels into the simmering water using a slotted spoon. They might stick slightly to the bottom; gently release them. They will float partially. Boil each bagel for about 1 minute. Remove with the slotted spoon and arrange on a tray. This may be done in batches.
  12. Adding Toppings: Generously sprinkle the bagels with seeds and salt to your liking and arrange them on a baking sheet lined with parchment paper.
  13. Baking: Bake in the preheated oven, on the middle rack, for 25 minutes. Then, transfer to a cooling rack and rest for 20 – 30 minutes before serving.
  14. Storing: Store wrapped in a cotton towel, at room temperature. They are best the first day, but still good the next day, especially if you slice and toast them. They can also be frozen and rewarmed in the oven. 

Notes

Please check the blog post for more details about my gluten-free sourdough method and starter recipe. 

Find it online: https://creativeinmykitchen.com/gluten-free-sourdough-bagels/