Gluten-Free Greek Sesame Bagels (Koulouri)

Koulouri is one of those foods that feels like a warm hug from Greece.

I was surprised to see how easy they were to roll into long sections and then connect them to form individual circles, similar to a thin, large bagel with a more pronounced hole in the middle.

I did a little research for our food history crowd:

These golden, sesame-covered rings have been around for centuries, first baked in the streets of ancient Constantinople and later becoming a breakfast favorite across Greece, especially in Thessaloniki.

Originally called kollikion, these bagels were shaped by the hands of early Greek bakers inspired by flavors from the Middle East and Anatolia.

Over time, koulouri became more than just bread—it became a tradition. You apparently will see them stacked high on street carts, filling the air with that nutty sesame smell…maybe someday I’ll see it in person!

But you don’t need to travel to Greece to enjoy these, and we have the perfect gluten-free recipe for you!

They are perfect for breakfast, or for snacking with a drizzle of healthy olive oil or serving with a bit of oven-baked feta cheese with black sesame seeds and honey.

This version skips boiling and uses a gentle one-time fermentation.

Yield:

6 bagels

Total Time:

• Prep Time: 25 minutes

• Cook Time: 25 minutes

• Rest Time: 2 hours

• Total Time: Approx. 2.5–3 hours

Ingredients:

Dry Ingredients:

• 270 g White Rice Flour

• 110 g Tapioca Starch

• 12 g Salt

• 20 g Psyllium Husk

Wet Ingredients:

• 150 g Gluten-Free Sourdough Starter (or 8 g dry yeast)

• 380 g Water

• 45 g Syrup (maple, rice, or honey)

• 20 g Olive Oil

Topping:

• 150 g White Sesame Seeds

Instructions:

Step 1: Make psyllium gel

1. Gather your required ingredients.

2. In a medium bowl, combine the water, syrup, and olive oil.

3. Add psyllium husk and whisk until fully incorporated. Let sit for 5–10 minutes until it becomes a thick gel.

Step 2: Mix the dough

1. In a large bowl, whisk together the rice flour, tapioca starch, and salt.

2. Add the psyllium gel and the sourdough starter (or yeast).

3. Mix until a soft, smooth dough forms.

4. Let it rest for 5–10 minutes to hydrate.

Step 3: Shape the bagels

1. Divide the dough into equal pieces.

2. Roll each into a long rope (25–30 cm).

3. Form a circle pressing ends together to seal.

4. Dip the tops into a bowl of white sesame seeds, gently pressing so the seeds stick.

Step 4: Proof

1. Place bagels on a parchment-lined tray.

2. Cover loosely with a damp cloth or plastic wrap and let rise at room temperature for 1.5–2 hours until puffed.

Step 5: Bake

1. Preheat oven to 200°C (390°F).

2. Bake for 20–25 minutes, or until golden brown and crisp on the outside.

3. Serve fresh with your favorite spread!

Cooling & Storage

Let cool completely before slicing or storing. Store in an airtight container for up to 2 days, or freeze for up to 1 month.

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