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Easy Sourdough Bagels.

Sourdough Bagels

Angela Milnes
Make delicious homemade sourdough bagels with a chewy texture and golden crust! Perfect for breakfast or snacking, they’re easier than you think!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Rest Time 12 hours
Total Time 12 hours 45 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 Servings
Calories 2108 kcal

Ingredients
  

For Sourdough Bagels

  • ½ Cup Active Sourdough Starter
  • 1 Cup Water
  • 2 tbsp. Honey Or Sugar
  • 2 tsp. Fine Sea Salt
  • 500 g. Flour

For The Water Bath

  • 6 Cups Water
  • 1 tbsp. Sugar

For Toppings

  • Everything Bagel Seasoning Or Any Other Seasoning You Like

Instructions
 

  • In the bowl of a stand mixer, mix the active sourdough starter, water, honey, and sea salt with a spatula.
  • Add the flour and combine by hand until it forms a stiff dough. Attach the dough hook and knead on the lowest speed for 6-7 minutes (or knead by hand for 10 minutes).
  • Place the dough in a greased bowl, cover with plastic wrap, and allow it to rest at room temperature overnight (8-12 hours).
  • Divide the dough into 8 equal portions, shape each into a ball, and poke a hole in the center with your thumb.
  • Gently stretch into a ring shape and place on a parchment-lined baking sheet. Cover with a towel and let them rise for 30-60 minutes until puffy.
  • Preheat the oven to 425°F (218°C). Boil 6 cups of water with 1 tablespoon of sugar in a large pot. Boil the bagels for 2 minutes per side, 3-4 at a time.
  • Use a mesh strainer to remove the bagels and let them rest on the parchment paper until cool enough to handle. After cooling, add optional seasoning to one side and return it to the parchment paper.
  • Bake the bagels at 425°F (218°C) for 25-28 minutes or until they turn golden brown. Let it cool and then enjoy it with your favorite schmear!

Notes

Check Dough Consistency: The dough should be stiff but pliable; adjust with a small amount of flour or water if necessary.
Room Temperature Fermentation: Allow the dough to ferment in a warm spot to develop flavor, but avoid overheating, which may kill the starter.
Shape Consistently: Use a scale to divide the dough evenly for uniform bagels. Stretch the holes larger than expected, as they shrink during proofing and baking.
Avoid Overcrowding the Pot: Boil a few bagels at a time to ensure they cook evenly without sticking together.

Nutrition

Calories: 2108kcalCarbohydrates: 452gProtein: 55gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 0.4gSodium: 4747mgPotassium: 558mgFiber: 14gSugar: 48gVitamin C: 0.2mgCalcium: 130mgIron: 23mg
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