Description
This easy sourdough bagel recipe uses either sourdough starter or discard to create chewy, flavorful bagels that surpass store-bought quality. The dough undergoes a fermentation process, then is boiled briefly before baking to achieve the perfect texture and crust. Ideal for breakfast or any time you crave fresh, homemade bagels.
Ingredients
Scale
Dough
- 100g Sourdough Starter (discard or fed starter)
- 500g Bread Flour
- 250g Water
- 30g Sugar
- 10g Salt
- Pinch of Yeast (only if using sourdough discard)
For Boiling
- 2 Quarts Boiling Water
- 1 tbsp Honey
Optional Toppings
- Everything Bagel Seasoning
- Sesame Seeds
- Dried Onion Flakes
- Parmesan Cheese
- Cinnamon Sugar
- Minced Onion
- Asiago Cheese
Instructions
- Mix and Knead Dough: In a stand mixer, combine water, sourdough starter, sugar, and yeast (if using discard). Stir roughly, then add bread flour and salt. Mix on low until combined, then knead at medium speed for 2 minutes. Lower speed and continue kneading for 8-10 minutes until dough is smooth and elastic.
- Bulk Fermentation: Let the dough rise in a warm spot until it doubles in size, approximately 1-2 hours if using yeast, or overnight at room temperature if using fed starter for true sourdough flavor.
- Shape Bagels: Divide the dough into 10-12 equal portions (about 80g each). Roll into balls, then poke a hole in the center with your thumb and gently stretch to form bagels.
- Proof Bagels: Place shaped bagels on a tray, cover with plastic wrap or towel, and allow them to rise until nearly doubled, about 1 to 1.5 hours in a warm place.
- Preheat Oven and Prepare Boiling Water: Preheat oven to 400°F (204°C). Bring water and honey to a boil in a large pot.
- Boil Bagels: Gently lower two bagels at a time into the boiling water. Boil for 20-30 seconds for a traditional texture or up to 2 minutes for chewier bagels. Remove with a slotted spoon and place on a greased baking sheet or silicone mat.
- Add Toppings: Sprinkle desired toppings such as everything bagel seasoning, sesame seeds, dried onions, parmesan, or cinnamon sugar onto the wet bagels.
- Bake: Bake the bagels in the oven for 20-25 minutes or until golden brown and cooked through.
- Cool and Store: Let the bagels cool completely before slicing. Store in a bread bag for 3-4 days or freeze for longer storage. Enjoy toasted with cream cheese or your favorite spreads.
Notes
- If using sourdough discard, add a pinch of yeast to help the dough rise faster.
- Boiling the bagels for longer (up to 2 minutes) creates a chewier crust.
- Use fed sourdough starter and an overnight bulk ferment for a more authentic sourdough flavor.
- You can shape larger bagels by dividing into 10 pieces or smaller ones by dividing into 12.
- Let the dough rise in a warm place to speed up fermentation.
- Bagels keep well for 3-4 days in a bread bag and freeze beautifully.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread, Breakfast
- Method: Baking
- Cuisine: American
Keywords: bagel recipe, bagels, sourdough bagels
