Homemade Sourdough Bagels 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.

Put the dough hook on a stand mixer.

Add 1/2 cup of fed active sourdough starter to the mixer.

Add 1 cup of water, ensuring it's not too hot.

Add 2 tablespoons of honey.

Add 2 teaspoons of salt.

Add 4 cups of unbleached all-purpose flour, starting with 3 cups and gradually adding the fourth cup based on the dough's hydration.

Mix until the dough is incorporated but very stiff, adjusting flour as needed.

Transfer the dough to a bowl, cover it, and let it sit overnight (approximately 18 hours).

Use foil to cover the dough to prevent it from drying out.

After fermentation, divide the dough into 8 equal sections.

Shape each bagel by wrapping the top smooth part around the bottom, pressing down, and poking a hole through the middle.

Place shaped bagels in a warm spot to rise for about 1 hour until puffy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens