Ingredients

• 1 cup warm Water (75-100°F) (236 mL)
• 1 Tbsp Active Dry Yeast
• 1 Tbsp Sugar (14 g)
• 2 cups Gluten Free All Purpose Baking Flour (272 g)
• 2 Tbsp Psyllium Husk Powder (18 g), we used NOW Brand
• 2 tsp Salt
• 2 tsp Baking Powder
• 1 cup Gluten Free Sourdough Starter discard, active (255 g) (we used the Brown Rice Flour version)
• ¼ cup Egg Whites
• OR
• 1 Egg
• OR
• Gluten Free Egg Replacer prepared for 1 Egg
• 1 Tbsp Olive Oil
• 6–8 cups Water
• 2 Tbsp Baking Soda

• Everything Bagel Seasoning
• Sesame Seeds

Instructions

1. In a measuring cup combine warm water, yeast and sugar.
2. Whisk flour, psyllium powder, salt and baking powder in the bowl of a stand mixer. Make sure it’s thoroughly mixed, then add yeast mixture, starter, egg whites and oil.
3. Mix well with the dough hook for 5–10 minutes, scraping the bowl as needed, making sure the mixture is well blended.
4. Line a large sheet pan with parchment paper. Separate the dough into 6–7 equal pieces. A food scale helps keep this consistent. Form each piece into a ball. Using your thumb and middle finger, form a hole in the center of each piece. Place bagels on the prepared sheet pan and cover with plastic wrap. (At this point, you can refrigerate bagels and let rise overnight. Allow to come to room temperature before proceeding.)
5. Place covered bagels in a warm place and let rise for 1–2 hours, or until doubled in size.
6. When the bagels are almost done rising, preheat the oven to 425°F. Line a large sheet pan with parchment paper. Next, place a large pot on the stove and add 6–8 cups of water; bring to a boil and then add baking soda.
7. When the bagels have doubled in size, cut the parchment paper in squares so you can lift the bagels to carefully place them in the boiling water. Gently pull the parchment paper from each bagel and boil two at a time. Turn after 30 seconds and boil for another 30 seconds, then place the bagels on the prepared sheet pan and continue with the remaining bagels.
8. Top as desired while the bagels are still wet from the water, then bake for 20–30 minutes, or until golden brown. Allow the bagels to cool for at least 30 minutes before cutting. Enjoy!