The Best Homemade Sourdough Bagels

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more economical.

honey

🥗Healthier: maple syrup

💰Cheaper: granulated sugar

Maple syrup offers a unique flavor, while sugar is a budget-friendly sweetener.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast provides a quicker rise but lacks the unique flavor of sourdough.

Grab a bowl and place it on your kitchen scale.

Add 250 g of warm water to the bowl.

Add 150 g of active sourdough starter to the water.

Add 40 g of sugar (or honey) to the mixture.

Mix with a Danish dough whisk until combined.

Add 500 g of bread flour and 10 g of salt to the mixture.

Mix until most of the flour is combined, forming a shaggy dough.

Knead the dough by hand for about 5 to 6 minutes until smooth and elastic.

Cover the dough and let it rest for 60 minutes.

Knead the dough for 20 seconds more after resting.

Cover the dough and let it bulk ferment for 8 to 12 hours until doubled in size.

Line a rimmed baking sheet with parchment paper.

Gently remove the dough from the bowl and flatten it into a rectangle.

Divide the dough into eight even pieces, each weighing about 115 g.

Shape each piece into a smooth ball.

Poke a hole in the center of each ball and stretch to form a bagel shape.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens