Making Sourdough Bagels The Easy Way!

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.

Put water, sourdough starter, honey, and salt into the bowl of a stand mixer.

Stir to distribute all the ingredients.

Add flour and mix with hands to incorporate.

Attach dough hook and mix on lowest speed for 6 to 7 minutes until stiff dough forms.

If mixing by hand, knead on the counter for 10 to 15 minutes.

Cover the dough in the stand mixer bowl and let it sit at room temperature overnight for up to 12 hours.

After fermentation, divide the dough into 8 equal pieces.

Shape each piece into a ball, poke a hole in the center with your thumb, and gently shape it into a bagel.

Place shaped bagels on a baking sheet lined with parchment paper.

Cover bagels with a tea towel and let them rest for 30 to 60 minutes to rise slightly.

Prepare a pot of water about 3 inches deep, adding 1 tablespoon of sugar.

Bring the water to a boil and boil each bagel for 2 minutes on each side, ensuring not to overcrowd the pot.

Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).

After boiling, let the bagels cool slightly, then dip one side in desired toppings (everything bagel seasoning, sesame seeds, etc.).

While topping, continue boiling the remaining bagels.

Once all bagels are topped, bake in the oven for 25 minutes or until golden, checking occasionally.

Remove from the oven and let sit for a minute before handling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens