Sourdough Bagels
This Sourdough Bagels recipe is simple and results in soft, chewy bagels with minimal ingredients and steps.
Equipment
- Stand Mixer
- Stockpot
- baking sheet
- parchment paper
Ingredients
Active Sourdough Starter
- 1 tablespoon sourdough starter
- ⅓ cup all-purpose flour plus 1 tablespoon
- 3.5 tablespoons water
Bagel Dough
- ½ cup active sourdough starter
- 1 cup water plus 1 tablespoon
- 2 tablespoons honey or sugar
- 2 teaspoons fine sea salt
- 4 cups bread flour plus 2 tablespoons
Water Bath
- 6 cups water
- 1 tablespoon granulated sugar
Optional Toppings
- sesame seeds
- Everything Bagel Seasoning
- salt sprinkle on top don't dip
- poppy seeds
- shredded cheese
Instructions
Preparation
- 12 hours before mixing, add ingredients to make ½ cup active sourdough starter to a clean jar. Stir until combined, cover loosely, and let rise until doubled.
- In a stand mixer bowl, stir together starter, water, honey, and salt. Add bread flour and mix on low speed for 6-7 minutes.
- Cover the bowl and let rest at room temperature for 8-12 hours.
- Line a baking sheet with parchment paper and divide dough into 8 pieces. Shape each into a ball, then poke a hole in the center.
- Cover with a towel and let rise for 30-60 minutes or until puffy.
- Preheat oven to 425°F (218°C). Boil 6 cups of water with 1 tablespoon sugar.
- Boil bagels for 2 minutes on each side, working in batches. Remove and let cool on parchment.
- Dip bagels in toppings as desired and place back on parchment.
- Bake for 25-28 minutes or until golden brown.
Notes
For best results, use Kirkland brand parchment paper. Store baked bagels covered at room temperature for up to 1 week. Freeze for up to 3 months for best preservation.
Nutrition
Serving: 1bagelCalories: 262kcalCarbohydrates: 54gProtein: 8gFat: 1g
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