Mastering Sourdough Bagels: Easy Step-by-Step Guide

I cant seem to keep these out of my kitchen . I do not know if anyone loves bagels more than my son. He would eat them for breakfast lunch and dinner if i let him . Especially when they are homemade sourdough bagels . Growing up, my mother owned a small local bakery. I don’t think there was a single bread or pastry we did not make. But, we did not make sourdough. So when i first developed this recipe it was a treat to say the least. There is nothing like a soft tangy bagel for breakfast.

Made with a simple blend of sourdough starter, flour, water, and a few pantry staples. These bagels are an absolute game-changer. You can enjoy them plain. Add your favorite toppings. Consider stuffing them with delicious fillings. No matter the choice, you’ll be able to savor fresh, homemade bagels right from your kitchen.

The key to perfect sourdough bagels lies in the fermentation process, which develops the unique flavor and texture. With a little patience and the right technique, you’ll be enjoying warm, freshly baked bagels straight from your own oven. Grab your apron and let’s get started! I’ve posted this recipe before & I’ll post it again. They are seriously delicious & so easy to make!

Double the recipe & freeze some for later, they last 3 months in the freezer!

UNDER THE PICTURES YOU WILL SEE A VIDEO ON BAGEL MAKING AS WELL AS ONE ON SHAPING YOUR BAGELS !

RECIPE VIDEO \/

SHAPING BAGELS \/

Looking for something different ? Check out my new No Knead Sourdough Sandwich Bread! Spice up you lunch menu !

Mastering Sourdough Bagels: Easy Step-by-Step Guide

With a crispy golden crust and a soft, airy interior, these bagels are perfect for breakfast or brunch, and they’re far better than anything you’ll find at the store.

Author: Emily Cooking Method: Baking Courses: Sourdough

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Prep Time 12 hrs Cook Time 30 mins Rest Time 10 mins Total Time 12 hrs 40 mins Difficulty: Intermediate Cooking Temp: 425  F Servings: 8

SOURDOUGH BAGELS

Scale

1/2x 1x 2x 3x

• 250 grams water
• 100-110 grams active starter
• 10 grams salt
• 40 grams sugar
• 500 grams 500-525 AP flour or bread flour

Instructions

1. Add all the ingredients into a stand mixer or large bowl & knead with the dough hook for 5 minutes or your hands for 10. The dough should be smooth & not sticking to the sides. 🌟(If you’re using 100g of starter use 500g flour. If you’re using 110g starter use 525g flour.)
2. Cover with a damp kitchen towel & let rise at room temperature for 10-12 hours.
3. After the dough as risen punch it down & give it a few kneads. Cut the dough into 6 pieces for large bagels or 16 for mini bagels & roll them into balls.
4. Flatten each piece into a rectangle & roll up into a log shape. Pinch the seam to seal the log, leaving one end opened. Shape into a circle, laying the closed sealed end on top of the opened end & pinch shut.
5. Rest the shaped bagels on a baking sheet for 1- 2 hours or I until puffy.🌟Use a square of parchment under each bagel so they don’t stick to the pan.
6. Bring a large pot of water & 1 Tbsp. of baking soda to a rolling boil. Boil the bagels 2 minutes per side.🌟(Pull the parchment off while the bagels boil) Brush the tops with an egg wash (1 egg & 1 tsp water mixed) & add toppings or leave plain.
7. Bake at 425 for 20-30 minutes or until golden brown. Can be served immediately.

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