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Sourdough Pretzel Bagels

Hailey
These sourdough pretzel bagels are a rendition of a soft, pillowy pretzel - in bagel form. Enjoy alone, as a base for a sourdough sandwich, or even dipped in mustard!
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Prep Time 30 minutes
Cook Time 35 minutes
Bulk Fermentation 1 day
Total Time 1 day 1 hour 5 minutes
Course Appetizer, Breakfast, Snack
Cuisine American
Servings 12 bagels
Calories 183 kcal

Equipment

  • 1 Kitchenaid Stand Mixer optional
  • 1 Large Bowl
  • 1 Pastry Cutter optional
  • 1 Large Pot
  • 1 Sheet Pan Lined with parchment paper or a reusable mat
  • 1 Beeswax wrap, plastic wrap or shower cap

Ingredients
  

Sourdough Bagel Dough

  • 3/4 Cup Sourdough Starter active
  • 1-1/2 Cup Water
  • 2-1/2 TBS Honey or maple syrup, agave or sugar
  • 1 TBS Salt
  • 5-1/4 Cup All purpose Flour

Baking Soda Bath

  • 1 Pot Water
  • 1/4 Cup Baking Soda

Instructions
 

  • Step 1 - Fermentation (Countertop)
  • Feed sourdough starter 4-12 hours prior to beginning recipe.
  • Mix the salt, active sourdough starter, honey (or maple syrup, agave or sugar), water and flour together in the KitchenAid Mixing bowl. Use your hand to mix together slightly.
  • Attach the dough hook and knead for 10-15 minutes until the dough comes together and bounces back once pressed with index finger. It may have a windowpane like texture and will not break easily when stretched.
  • Cover mixing bowl and allow to rise 1-1/2 to double the size on the countertop. If not bulk fermenting in the fridge, skip the next step.
  • Put in refrigerator for 12-48 hours for a longer fermentation time.
  • Step 2 - Bulk Ferment, Boil Bagels and Cook in Oven
  • Remove the dough from the refrigerator and allow to come to room temperature. Break into 12 balls with a dough cutter.
  • Fill a large pot with water and add baking soda. Allow to boil then reduce heat to simmer / low boil.
  • Pre-heat oven to 425 degrees.
  • Shape bagels by pressing index finger through the center and spinning around in a circle to stretch the hole. Place 2-4 bagels in the baking soda bath. Allow to cook for 2-3 minutes, flipping halfway.
  • Remove bagels from water and place on lined baking sheet. Blot off any remaining water with a paper towel. Repeat process until all bagels have gone through a baking soda bath.
  • Cook for 20 minutes at 425 degrees. Reduce heat to 350 and cook for 5-10 minutes. Allow the bagels to become golden brown in color.
    Place on a cooling rack to cool completely before slicing and enjoying.

Notes

Flour Alternatives
  • Use only all purpose flour, bread flour or a combination of the two. Any flour combination will work.
Storage
  • To store bagels, keep in a ziplock baggie for up to 3 days on the countertop before slicing and placing in the freezer. Keep the baggie cracked on one corner to ensure the bagels do not release moisture within the bag. Due to the salt, there may be condensation on the bag if closed.

Nutrition

Serving: 1bagelCalories: 183kcalCarbohydrates: 39gProtein: 5.1gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 583mgPotassium: 53mgFiber: 1.4gSugar: 2.2gCalcium: 7mgIron: 1.7mg
Keyword bagel, sourdough
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