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LFG Sourdough Bagels

Updated: Feb 13, 2019

Sourdough bagels by Lectin Free Gourmet are made with love, root and sorghum flours and no commercial yeast for real New York style bagels you make at home.

Lectin Free Gourmet Sourdough Bagels!

Lectin Free Gourmet Sourdough Bagels, did you even think it was possible? These are made with "wild yeast" harvested at home, not commercial yeast. And they are no chore at all to make, just mix the dough, rise, shape, poach and bake. Seriously easy! And when you take your first bite, you will have an "OMG" moment, I promise.

When I lived in Minneapolis, I'd occasionally visit Bruegger's Bagels and have myself a salt bagel with veggie cream cheese. I never waivered or tried anything else there because that's what I liked. The bagel was tender, chewy, and salty. And the veggie cream cheese schmear with carrots and onions added just the right combo of savory flavors.

When I realized I could make these with my LFG sourdough, I was on it. I made an assortment of bagel flavors including everything, salt, poppyseed, sesame seed, and cinnamon Xyla. But you certainly could be a purist and go plain. You'll need to have your LFG sourdough starter for this recipe. So if you haven't "started" yet, get on it. See what you're missing out on? Let's get to the recipe.

The Recipe

LFG Sourdough Bagels

1 3/4 C Arrowroot Flour

1/2 C Sorghum Flour

1/2 C LFG Flour Blend*

1 T Beef Gelatin

1 t Salt

3/4 C Warm Milk (your choice)

1 T Raw Local Honey

1 T Pure Olive Oil (not extra virgin)

1 Large Pastured or Omega-3 Egg

*2:1:1 cassava, coconut, and blanched almond flours

Veggie Schmear

1/2 C Grassfed Cream Cheese

2 T Chopped Carrots

2 T Chopped Green Onions

Honey Walnut Schmear

1/2 Grassfed Cream Cheese

2 T Chopped Walnuts

1 t Cinnamon

1 T Raw Local Honey

Strawberry Schmear

1/2 Grassfed Cream Cheese

1/4 C Puree Strawberries


Step 1: Mix the Dough

In a stand mixer with the whisk attachment, add tapioca starch, sorghum flour, LFG flour, gelatin and salt into the bowl. Mix on low for about 10 seconds until well blended. In a pourable large measuring glass, add starter, warm milk, honey olive oil, and egg. Whisk well! Switch to dough blade. Turn stand mixer on and slowly pour the starter mixture into the dry mix. Mix on low for about 5 minutes. You may need to stop a few times to scrape the sides, bottom and blade to get all the ingredients well incorporated. Stop when you have a large, shaggy, single dough ball..

Step 2: Let the Dough Rise

Remove the bowl from the mixer. Coat your fingers with a little olive oil or water for this next part. Lift the shaggy mass over the bowl and shape it into a big ball. Place it back into the bowl and cover with a proofing cloth or dish towel. Let rise for at least one hour or until you can gently depress your fingerprint into the center, and the dough bounces back. Now it's ready.

Step 3: Shape the Dough Into Bagels

Lift the dough out of the bowl and place it onto a clean working surface, like a granite countertop. No need to flour the surface. Divide the dough into 10 - 12 equal pieces. I made 10 bagels that were about the size of my palm, but 12 bagels would be classified as mini. With the palm of your hands, not fingertips, roll the pieces into logs about 5 - 6 inches long and 1 inch thick. Bring the end together and lightly press to form a circle. The hole in the middle should be big enough for only your pinky to fit through. Place the bagels onto a parchment lined baking sheet. Cover with buttered plastic wrap and proof for one hour.

Step 4: Poach the Bagels

Preheat oven to 450 degrees. In a stock pot bring 4 quarts of water and 1 T raw local honey (optional) to a boil, then reduce to a simmer. Carefully drop in a few bagels at a time. They may sink to the bottom. After about two minutes, with a slotted spoon carefully loosen them from the bottom. They should rise to the surface. Carefully lift them out and onto a plate. Dip the sticky bagels in your desired toppings and arrange them on of the baking sheet.

Step 5: Bake the Bagels

Slide the baking sheet loaded with bagels in to the 450 degree oven. Bake for 20 minutes or until the tops just start to turn golden. Let cool for 10 minutes before slicing. Whatever bagels don't get eaten today, you can freeze. Take out of freezer and have a "fresh" bagel tomorrow or any time.

Step 6: Make the Schmears

When the bagels are baking, mix whatever flavors of cream cheese schmears you like. Just cream together 1/2 cup cream cheese with ingredients like carrots-green onion, strawberries, or honey-cinnamon-walnut. The schmears pictured above are veggie and honey walnut.


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I am starting week 3 of my starter. Nothing happening, i am at high allitude plus it is still cold outside. Maybe too cold in my house! My jar is almost half full should i pour some off? Need some help please!


In making the starter I am on day 4 and it just looks like flour and water mixture only. Nothing bubbly with air pockets. Am I doing something wrong?

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