Sourdough Bagels
One of my favorite breakfast foods is a bagel with egg and cheese. These sourdough bagels are the perfect breakfast! Full of flavor and so filling, these bagels will give you the best start to your day. Have them for lunch as a sandwich as well!
Making sourdough bagels is not only easy but fun! I love the process of boiling and baking them. It gives them such a wonderful crust on the outside and the chewy interior we all know and love with bagels.
Bagels are so versatile. They are perfect for sandwiches and also toasted with cream cheese for a breakfast.
For this recipe you will need:
- Water
- Sourdough starter
- Honey
- Salt
- Freshly milled hard white wheat flour or all-purpose flour
The night before, combine the water, sourdough starter, honey, salt, and enough flour to make a somewhat tighter dough than a bread dough. Bagel dough is a stiff dough. Mix in enough flour to make a ball of dough that is not sticky. Knead until smooth and elastic about 10 minutes.
Place in a greased bowl, cover tightly, and allow to rise at room temperature overnight or for 8-24 hours.
The next day, put dough on your work surface and divide into 8 equal parts.
Roll each part into a ball of dough and press your finger through the center of the dough to make the hole.
Place on a parchment lined baking sheet. Cover with plastic wrap or a damp tea towel. Allow to rise for 1-2 hours.
Preheat the oven to 425 degrees F.
In a saucepan, bring 4 cups of water to a boil. Add 2 tablespoons of baking soda.
Drop the bagels into the boiling water for 2 minutes on each side. Drain water off on a cooling rack.
Place back on the baking sheet. Sprinkle with everything bagel seasoning if preferred.
Bake for 20-25 minutes or until golden brown.
Sourdough Bagels
Delicious bagels that are chewy on the inside and make the perfect sandwiches!
Ingredients
- 1 cup lukewarm water
- 1/2 cup sourdough starter
- 1-2 tablespoon honey
- 2 teaspoons salt
- 4-4 1/2 cups flour (I used exactly 4 cups)
- 4 cups water (for boiling before baking)
- 2 tablespoons baking soda (for boiling before baking)
Instructions
The night before in the bowl of a stand mixer or in a large mixing bowl, add the water, starter, honey, salt, and 3 cups of the flour and mix well.
Continue adding enough flour to get a stiff dough. Not dry, but, not slack. Mine took 4 cups exactly.
Knead for 10-12 minutes or until soft and smooth.
Add to a lightly greased bowl and cover with plastic wrap.
Allow to rise at room temperature for 8-24 hours.
Turn the dough onto a worksurface and divide into 8 equal parts.
Shape the dough into smooth dough balls and press your finger through the ball to make the hold, then place on a parchment lined baking sheet.
Cover with plastic wrap or a damp tea towel and allow to rise for 1-2 hours.
Preheat oven to 425 degrees F.
Bring 4 cups of water to a boil and add 2 tbsp baking soda.
Drop each bagel in and cook for 2 minutes on each side.
Place back on the baking sheet.
Sprinkle with everything bagel seasoning. (optional)
Bake for 20-25 minutes or until golden brown.
Notes
Bagel dough is very stiff. It will seem like it's too dry but that's normal.
You can also top these with cinnamon sugar or shredded cheese for some fun variations.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 284Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 396mgCarbohydrates 60gFiber 2gSugar 1gProtein 8g
Those bagels look good but is each one really over 1000 calories each?
Oh, so sorry! Thanks for letting me know. I fixed the problem. They are 284 calories each. Thanks again!
I would love to make Einkorn Sourdough bagels. Do you have a recipe for that?
Thank you for the recipe!
I’m confused with the serving size of 8 on the Nutrition Information. The recipe says to divide into 12 equal parts, form into balls, boil and bake. Should I have only made 8 bagels or 12?
I will correct that. The recipe makes 8 bagels. Thanks for letting me know!
I made 12 bagels (hadn’t read your reply yet) and so glad that I did. They are the perfect size and turned out perfect. My husband and I don’t feel guilty about eating one now.