How to Make Sourdough Bagels|| Bulk Sourdough Recipe

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.

Start with 1 quart of water in a large bowl.

Add 2 cups of sourdough starter that has been fed and set out, or straight from the fridge.

Mix in 4 teaspoons of salt and 2 tablespoons of honey using a Danish dough whisk.

Gradually add in 13 cups of unbleached all-purpose flour, mixing thoroughly with the dough hook.

Knead the dough by hand on a counter if needed, or use a stand mixer for 5-10 minutes.

Cover the bowl and let the dough set on the counter overnight.

The next morning, divide the dough into eighths or sixteenths using a bench scraper.

Shape each piece into a ball, poking a hole in the center to form the bagel shape, ensuring the hole is wide enough.

Cover the shaped bagels and let them rest.

Boil a pot of water with 2 tablespoons of sugar and 2 tablespoons of baking soda.

Once boiling, place the bagels in the water, starting with the risen side down, and boil for about 1 minute on each side.

Remove the bagels from the water and sprinkle with everything but the bagel seasoning.

Preheat the oven to 425°F and bake the bagels until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens