THE BEST Sourdough Bagel 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.

Prepare the peaked starter by 8:30 or 9:00 p.m.

In a medium bowl, add 480 G of white bread flour.

Add 195 G of water, 30 G of neutral oil, 75 G of honey, 11 G of salt, and 245 G of peaked starter to the bowl.

Knead the dough for 15 to 20 minutes until smooth and tacky.

Rub a little oil on the dough to prevent a skin from forming.

Cover the dough and let it rise overnight at a temperature of about 66 F (19° C).

At around 8:30 in the morning, check if the dough is ready to shape.

Divide the dough into 8 even pieces and form them into balls.

Make a small depression in each dough ball and pinch it to form a hole.

Gently stretch the dough to get the general shape of a bagel.

Cover the shaped bagels and let them rise for another 2 hours.

Preheat the oven to 400 F.

Boil together 3 L of water and 150 G of honey.

Dip the bagels in the boiling water for about 45 seconds on each side.

Coat the bagels with seeds of preference.

Bake the bagels for 20 to 25 minutes.

Cooking Techniques

Spice Level:

Allergens