Bagels first appeared in Eastern European Jewish bakeries hundreds of years ago. Bakers discovered that boiling the dough before baking created that iconic chewy crust we still love today.
I’ve always loved how a simple bagel can carry so much history in one small ring of bread. Over time, bakers began experimenting - adding grains, seeds, and healthier ingredients to make the classic bagel more nourishing.
This version is one I especially enjoy baking. The sourdough starter gives a gentle tang and deep flavor that you just can’t get from commercial yeast.
Then comes the oat bran - nutty, hearty, and packed with fiber. When these bagels bake, the kitchen fills with that warm, toasty aroma that makes it impossible not to peek into the oven.
To me, this bagel feels like the perfect balance of old tradition and modern nutrition.
And honestly, once you taste that chewy sourdough bite, you’ll understand why I keep coming back to it. 🥯
Prep Time: 25 minutes
First Rest: 30–60 minutes
Final Fermentation: 2 hours at room temp or overnight in fridge
Boiling Time: 1–2 minutes per side
Bake Time: 30–40 minutes
Yield: 8 bagels
Ingredients:
Dry Ingredients:
Oat bran – 40 g
Oat flour – 200 g
Rice flour – 140 g
Ground flaxseed – 15 g
Psyllium husk – 20 g
Inulin – 15 g
Salt – 12 g
Baking powder – 5 g
Wet Ingredients:
Water – 400 g
Olive oil – 20 g
Honey – 15 g
Active gluten-free starter – 150 g
For Boiling:
Water – approx. 2–3 L
Baking soda – 1 Tbs
Topping:
Mixed seeds (sesame, poppy, pumpkin, sunflower, etc.)
Instructions:
1. To Prepare the Gel:
Gather your required ingredients.
In a bowl, mix water with psyllium husk and ground flaxseed.
Stir immediately to prevent clumping. Let sit 3–5 minutes until thickened.
Add honey and olive oil and mix.
2. To Make the Dough:
In a separate large bowl combine oat bran, oat flour, rice flour, inulin, salt and baking powder.
Add the psyllium–flax gel and active gluten-free starter to the dry mixture.
Mix and knead until a cohesive dough forms. It will be slightly sticky but structured.
Cover and rest 30–60 minutes.
3. Shaping:
Divide dough into 8 equal pieces.
Shape each piece into a ball.
Poke a hole in the center and gently stretch into bagel shape. Lightly oil hands if needed.
Place on parchment-lined tray.
4. Final Fermentation:
Option 1: Let rise 2 hours at room temperature until slightly puffy.
Option 2: Refrigerate overnight (preferred for flavor).
Bagels should feel aerated but not fragile.
5. Boiling (Critical Step for Texture):
Bring 2–3 liters of water to a gentle boil. Add 1 tablespoon baking soda.
Reduce to medium simmer.
Boil bagels 30–45 seconds per side for lighter texture or 1 minute per side for chewier crust.
Remove with slotted spoon and return to tray. Do not overcrowd pot - boil 2–3 at a time.
6. Topping & Baking:
While still wet, sprinkle generously with seeds.
Bake at 180°C/360°F for 30–40 minutes.
Rotate tray halfway through baking. Bake until golden brown and firm.
Cool completely before slicing.
Many more recipes like that are included in the book that has transformed thousands of gluten-free kitchens.
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