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Honey oat sourdough bagels on baking sheet.

Honey Oat Sourdough Bagels (with fresh milled flour)

Hailey
Honey oat sourdough bagels are a delicious, tender and lightly sweet. The base is honey and whole wheat flour and are topped with oats.
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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
Calories 124 kcal

Equipment

  • 1 Large Bowl
  • 1 Sheet Pan lined with silicone mat or parchment paper
  • 1 Pastry Cutter Optional optional
  • 1 Large Pot
  • 1 Plate for oats

Ingredients
  

Sourdough Bagel Dough

  • 0.4 ounces Salt
  • 1.4 ounces Honey
  • 4 ounces Sourdough Starter Active or discard work well
  • 9.5 ounces Water
  • 12.5 ounces All Purpose Flour Can be more or less by 1/4 cup *see notes
  • 5 ounces Whole Wheat Flour We use fresh milled flour ground from hard white wheat berries.

Baking Soda Bath

  • 6-8 Cups Water
  • 1 TBSP Baking Soda
  • 1 TBSP Brown Sugar

Oats (for topping)

  • 1/4 Cup Oats We like rolled oats or quick oats

Instructions
 

Mix the Dough and Fermentation Period

  • Add the water, sourdough discard, honey and salt together. Stir until mixed. Add the flour and stir together until it forms a nice ball.
    If you allow the dough to sit for a few minutes (5-15) so the flour can absorb the water, the process of kneading the dough will be quicker.
  • If kneading by hand, knead in a large bowl until you no longer feel salt granules within the dough. Allow it to rest for 30 minutes.
    Then, complete a few series of stretch and folds until the dough can not stretch any further. Allow the dough to rest for 30 minutes and repeat stretch and fold / rest process 2-3 more times.
  • Cover and allow it to sit on the countertop at room temperature until the dough has doubled in size.
    Option to allow the dough to double in size on the countertop. Option to place in the fridge for up to two days to bulk ferment in the fridge. When you are ready to make the bagels remove them from the fridge and place the dough on the countertop.

Shape and Boil the Bagels

  • In a large pot, bring 6-8 cups of water to a boil. Add the baking soda and brown sugar to the boiling water. Once boiling, reduce the heat to a simmer.
  • Split the sourdough bagel dough into equal pieces.
    Shape the bagels by inserting a finger into the center of the bagel. Stretch the center by putting your pointer fingers in the center and rotating in a circle, creating a bagel shape. The hole will not stay as large once cooked.
  • Place 3-4 bagels in the warm water at a time. Allow them to cook in water for 1 minute, flipping halfway.
  • Remove with a slotted spoon or wooden spoon. Immediately roll in oats and place on a parchment lined baking sheet or cookie sheet.

Cooking and Cooling Sourdough Bagel

  • Cook at 425 for 15-20 minutes or until the outside is golden brown in color and the bagels are firm to the touch.
  • Remove from the oven and allow to cool on a wire rack before placing in a ziplock baggie. Store with the corner open so condensation does not occur on the inside of the bag.

Notes

  • Active sourdough starter or sourdough discard can be utilized. Note, if you use sourdough discard, the bagels may not rise as much as active sourdough discard.  We like to use discard which is hungry and ready to be fed.
  • When making the dough, you may need more or less water. I like to add water by a tablespoon or two at a time - up to 1/4 cup. Depending on how active your sourdough discard is can impact how much water you need.

Nutrition

Serving: 1bagelCalories: 124kcalCarbohydrates: 25.36gProtein: 3.63gFat: 0.85gSaturated Fat: 0.15gPolyunsaturated Fat: 0.29gMonounsaturated Fat: 0.14gSodium: 624.41mgPotassium: 77.92mgFiber: 54.87gSugar: 2.98gVitamin A: 1IUCalcium: 54.87mgIron: 1.56mg
Keyword bagel, breakfast, discard, fresh milled flour, sourdough
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