These gluten-free sourdough bagels are fermented for 3 days before shaping and baking. They’re delicious regardless of the topping. Before baking they are boiled in water with a teaspoon of molasses to help give a chewy crust. Great fresh or toasted.

Bagels are sold in a pack of 6. Drop me a note at checkout as to whether you want seeded, plain, with crispy onions or the sweet cinnamon and raisin.

You’ll get 3-4 days out of your sourdough bagels. In cooler conditions it’ll keep better with some parchment or a brown paper bag and in a sealed container. Then slice and freeze and toast from the freezer.

The bagels are available throughout the year.

Cut off for all Sourdough orders is Sunday 2pm for Wednesday dispatch and Monday 2pm for Thursday dispatch. 

Our bakery only uses gluten-free, organic, plant-based ingredients and we only use unrefined sugars. 

Nuts are used in the bakery so, please double check ingredients below and have a look over the T’s and C’s before ordering so you know what to do if there’s any problems.

Ingredients

*brown rice flour, *quinoa, *potato starch, *tapioca starch, *buckwheat, *psyllium husk, *sea salt, *molasses.

Starter: *quinoa, *sorghum and water.