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–+ servings

Homemade Sourdough Bagels

Hailey
Delicious soft, yet chewy, homemade sourdough bagels are an easy way to make yet another breakfast from scratch.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 25 minutes
Bulk Fermentation Period 1 day
Total Time 1 day 45 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 bagels

Equipment

  • 1 Kitchenaid Stand Mixer Optional
  • 1 Small Bowl
  • 1 Pastry Cutter Optional
  • 1 Large Pot
  • 1 Sheet Pan Lined with parchment paper or a reusable mat

Ingredients
  

  • 1 TBS Salt
  • 3/4 Cup Sourdough Starter Active starter or sourdough discard work interchangeably
  • 1-1/2 Cup Water
  • 2-1/2 TBS Honey (or maple syrup)
  • 5-1/4 Cup All purpose Flour
  • 1 TBS Baking Soda (for baking soda bath)
  • 1 TBS brown sugar (for baking soda bath)

Instructions
 

Step 1 - Fermentation (Countertop)

  • Feed your sourdough starter and reserve some aside to use at peak.
  • Mix the salt, active sourdough starter, honey (or maple syrup), water and flour together within a kitchenaid mixer.
  • Allow to sit for 5-10 minutes before mixing with a dough hook.
    Dough will knead for 10-15 minutes or until the texture of the dough is bouncy when pressed with your finger.
  • Cover the mixing bowl with beeswax wrap, plastic wrap or a shower cap on the countertop for the first rise until doubled (or close to) in size.
  • Next, you can either move to the next part of the recipe (shaping and boiling bagels) or you can place the homemade sourdough bagel dough within the refrigerator to bulk ferment for up to 48 hours.

Step 2 - Bulk Ferment, Boil Bagels and Cook in Oven

  • If the dough sat within the refrigerator, remove it and place the dough on the countertop to allow it to come to room temperature. During this time, preheat the oven to 425 degrees and fill a large pot of water with water.
  • Fill a large pot with water. Once boiled, add in baking soda and brown sugar.
  • As the bagel dough warms, separate into 8 to 12 balls using a pastry cutter. If making plain bagels (or flavoring on the top only), allow them to complete their second rise.
  • If making different flavored dough, place your add ins into the dough during this time. Knead and fold them into the dough and re-roll the dough into balls.
  • Once the large pot of water has boiled, reduce the heat to a simmer.
    Using your index finger to push a hole in the center of the bagel. Place a few bagels into the water at a time. Allow the bagels to boil for 2-3 minutes, flipping over halfway.
    Remove from the water with tongs or a slotted spoon, being sure to shake excess water and blot with paper towel, if necessary.
  • Place on a baking sheet, lined with parchment paper or a reusable cookie sheet. Repeat process until all bagels are complete.
  • If placing a seasoning or cheese on top of the bagels, do so now.
  • Cook for 20 minutes before reducing temperature to 350 for the last 5-10 minutes. The bagels will brown in color.
    Cool on a wire rack completely before slicing. Finally, enjoy!

Notes

Flour Options
  • Use only all purpose flour, only bread flour or a mixture of both. The flour combination is flexible.
Toppings / Inclusions:
  • Add additional toppings to the bagel as an inclusion or on top of the bagel. 
Keyword bagel, discard, snack, sourdough
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