Gluten-Free Sourdough Discard Bagels
Stop throwing away your gluten-free sourdough discard, and use it to make these delicious bagels instead!
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Cooking tools:
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Kitchen towel
- Oven
- Pot
- Slotted spoon
- Measuring cup
- Spoon
- Spatula
- Airtight container
- Toaster
- Freezer-safe bag
- Stove
Ingredients
- 150 g (⅔ Cup) Gluten-free Sourdough Starter (Discard or Active)
- 20 g (2 Tbsp) Whole Psyllium Husk
- 380 g (1 ½ Cups + 2 Tbsp) Filtered Water
- 15 g (1 Tbsp) Agave Syrup
- 20 g (1 ½ Tbsp) Olive Oil
- 110 g (¾ Cup) Tapioca Starch
- 130 g (1 Cup) Brown Rice Flour
- 140 g (1 Cup) Sorghum Flour
- 12 g (2 tsp) Salt
- Seeds (Optional for Topping, e.g., Sesame, Poppy, or Everything Bagel Seasoning)
- 1 ½ Tbsp Baking Soda
- 4 Liters (About 4 Quarts) Water
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