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Sourdough bagels with different toppings, one spread with cream cheese, and a knife.
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Sourdough Bagels

Crisp, chewy, and a little tangy, these Sourdough Bagels are amazing. Try them with your favorite toppings for a delicious homemade breakfast.
Course bread, Breakfast
Cuisine American
Prep Time 45 minutes
rise time 12 hours
Total Time 12 hours 45 minutes
Servings 12 bagels
Calories 270kcal
Author Dina

Ingredients

For the Bagels

Water-bath

Toppings

Instructions

  • Start off by adding 1 1/3 cup fully ripe active sourdough starter to a stand mixer, along with 1 1/2 cup lukewarm water, and 3 tablespoons honey. Then mix that on low speed until combined (about 1 minute).
  • Then add in 6 cups of bread flour (spooned and measured off with the back of a knife). Mow mix on low speed just until the dough begins to take shape. Let it sit for 10 minutes.
  • Then add in 2 teaspoons of salt and mix the dough at low speed until it becomes smooth and elastic. This will take a few minutes, so be patient.
  • Once the dough is done mixing, place it into a large bowl (greased with a little bit of olive oil). Cover with a kitchen towel and let it rise overnight or 8-12 hours.
  • Now fold over the dough to release air bubbles and transfer it onto a clean work surface. Divide the dough into 12 equals pieces. Mine were about 127 grams each. Use a kitchen scale to weigh the dough.
  • Roll each piece of dough into a ball. Line a baking sheet with parchment paper and dust it with some corn meme (optional). Then place the dough balls on top and cover lightly with plastic wrap. Let them rest for about 20 minutes.
  • Then place the dough ball onto a flat work surface and poke a hole in the center using your thumb. Once you’ve pierced through the dough completely, pick the dough ball up and begin shaping the ring with your hands.
  • Then place the shaped bagel onto a baking sheet lined with parchment paper and repeat with the remaining dough.
  • Now cover the bagels with a kitchen towel and let it rise for 30-60 minutes. Or until they get puffy.
  • Preheat the oven to 425 degrees Fahrenheit.
  • Then bring 2-3 inches of water to a boil in a large dish skillet or pot. Then add 1 teaspoon baking soda and 2 teaspoons honey. The amount of water you use will vary depending on if you use a pan or dish skillet.
  • Add about 4 bagels at a time to avoid overcrowding. Boil for 2 minutes per side. I find that the best way to flip bagels is by using 2 chopsticks.
  • Now carefully dip the bagel into your preferred toppings. We love poppy seeds, toasted sesame seeds, and everything bagel seasoning.
  • Then place them back into a baking sheet lined with parchment paper and bake the bagels at 425 degrees Fahrenheit for 25 minutes or until golden brown.

Notes

RECIPE TIPS:
  • Carefully measure the flour- When measuring the bread flour, spoon it into the measuring cup and then level it off with the back of a knife. This keeps too much flour from getting packed in, leading to dry dough.
  • Be patient as the dough works. Try not to get impatient as the salt is mixed into the bagel dough. It's important for the texture and consistency of the bagel for it to become smooth and elastic at this phase.
  • Use a scale to divide your dough. Dividing your dough evenly into 12 parts is hard to do by eye and you want the bagels to be the same size so they cook evenly. Use a food scale to ensure they are equal.
  • Your water should be high enough to boil the bagels. Depending on the size of your pot or skillet, you may use a different amount of water. Just make sure it is 2-3 inches from the bottom to keep the bagels from touching the bottom while boiling.
  • Don't overcrowd. It's important that there is no overcrowding in the pot or skillet so that the bagels can boil fully, with all sides touching the water. Also, so they don't get stuck together.

Nutrition

Calories: 270kcal | Carbohydrates: 56g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 482mg | Potassium: 66mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg