Homemade Sourdough Bagels: (Easier Than You Think!)

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 an active sourdough starter that has doubled in size.

Double the bagel recipe from the book 'Artisan Sourdough Made Simple' by Emily Rafa.

Measure 1.5 cups of bubbly active starter and add it to a bowl.

Warm 1.5 cups of milk in the microwave for about 1.5 minutes.

Add 4 tablespoons of sugar to the bowl with the starter.

Add 8 cups of bread flour to the mixture.

Add 3 teaspoons of salt to the bowl.

Mix the ingredients with a Danish whisk until it becomes difficult to stir.

Switch to using hands to incorporate the dough when it becomes too stiff to whisk.

Let the dough rest for 45 minutes to 1 hour to allow the flour to hydrate.

After resting, work the dough into a smooth ball and place it back in the bowl to ferment overnight.

The next morning, the dough should be well risen.

Turn the dough out onto a non-floured work surface.

Use a bench scraper to cut the dough in half, then halve each piece until you have 16 pieces.

Weigh the pieces to ensure they are roughly the same size, adjusting as necessary.

Roll each piece into a ball using the tension of the table to help shape it.

Cover the balls with a damp cloth and let them rest for 20 minutes to relax the gluten.

After resting, use your thumb and forefinger to create a hole in the center of each ball, gently stretching it to form a bagel shape.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens