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Servings: 8
Calories: 251kcal
Ingredients
- ½ cup sourdough starter
- 1 cup warm water
- 2 tablespoons sugar
- 2 teaspoons salt
- 4 cups bread flour
- Everything But the Bagel seasoning for toppings
Instructions
- In a mixing bowl, combine the flour, water, sourdough starter, salt, and sugar. Mix thoroughly until the dough becomes smooth and slightly sticky, using either your hands or a stand mixer.½ cup sourdough starter, 1 cup warm water, 2 tablespoons sugar, 2 teaspoons salt, 4 cups bread flour
- Transfer the dough to a lightly floured surface and knead until it is smooth and elastic, which helps develop gluten for a chewy texture. Let it rest for a few hours until it has doubled in size.
- Divide the dough into portions about the size of a tennis ball. Roll each portion into a ball, then poke a hole in the center and gently stretch it to create an opening about 1.5 to 2 inches wide. Repeat with the remaining dough to form a total of 8 bagels. Place them on a parchment-lined baking sheet and allow them to rise again for about 2 hours, until they double in size.
- Bring a large pot of water to a boil. Carefully lower the bagels into the water, cooking them for 1 minute on each side. Transfer them back to the baking sheet.
- While the bagels are still wet, press your desired toppings onto the surface so they adhere easily.Everything But the Bagel seasoning
- Preheat the oven to 400ºF (200ºC). Arrange the bagels on a parchment-lined baking tray and bake for 25 minutes, or until they turn golden brown.
- Serve and enjoy!
Video
[adthrive-in-post-video-player video-id="f7N9Nuuf" upload-date="2025-09-02T01:09:57+00:00" name="How to Make Sourdough Bagels the Easy Way" description="You won’t believe how simple sourdough bagels can be." player-type="default" override-embed="default"]
Notes
- Use a strong sourdough starter: An active sourdough starter with lots of bubbles will give the best rise and flavor.
- Flour type: Bread flour rather than all-purpose flour is ideal because of it's high protein content, which helps create a chewy texture.
- Don’t skip the second rise: This helps the bagels hold their shape and develop a light, airy texture inside.
- Boil for a chewy crust: A dip in boiling water gives bagels their signature chew, so don’t rush this step.
- Customize your toppings: Everything bagel seasoning, sesame seeds, or even a sprinkle of cheddar cheese all work great.
- Make ahead dough: After the first rise, cover the dough and refrigerate overnight. This can actually improve the flavor. Just let it come to room temperature before shaping.
Storage and Reheating Instructions
- Room temperature: Let the bagels cool completely before storing. For short-term storage, keep them in an airtight container or bag at room temperature for up to two days.
- Freeze: For longer storage, slice them in half and freeze them in a sealed bag. When you're ready to eat, just pop them in the toaster straight from the freezer.
Nutrition
Calories: 251kcal | Carbohydrates: 51g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 584mg | Potassium: 63mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1IU | Calcium: 11mg | Iron: 1mg
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