Sourdough Bagel Recipe
I don't know about you, but when the weather starts to turn I love eating bagels. They make you feel so warm and satisfied. I just found a sourdough bagel recipe that I am sure you will LOVE. A new family favorite... sourdough bagels. These bagels are tangy and rich in flavor with a perfect shiny crackly crust. Enjoy with your favorite topping- rosemary parmesan and poppyseed are what we love.
BAGEL DOUGH
· ½ cup sourdough starter (
· 1 cup + 1 tablespoon water
· 1 tablespoon of honey
· 2 teaspoons fine sea salt
· 4 cups + 2 tablespoons bread flour (I like Bob's Red Mill)
WATER BATH
· 6 cups water
· 1 tablespoon granulated sugar
OPTIONAL TOPPINGS
· sesame seeds
· parmesan and rosemary
· salt
· poppy seeds
1. In the bowl of a stand mixer, stir together the starter, water, honey and salt. Add the bread flour. Use your hands to bring the ingredients together as best as possible. If you did it correctly, the dough will be stiff. Knead the dough for 10 minutes. Cover the bowl and let rest at room temperature for 8-12 hours.
2. Lightly grease a baking sheet. Turn the dough out onto a clean work surface and divide into 8 equal pieces. Shape each piece into a ball. Use your thumb to poke a hole down through the middle of the round dough ball. Pick the bagel dough up and gently shape the ring. Place on baking sheet. Cover the dough with a towel and let rise for 30-60 minutes or until puffy.
3. Preheat oven to 425°F. Bring 6 cups of water to a boil in a large pot and add 1 tablespoon of sugar. Once the bagels have finished rising, boil them for 2 minutes on each side. Do not overcrowd the pot.
4. Use a stainer to remove the bagels and let rest on a paper towel. Once cool enough, dip one side into your choice of toppings and place back onto baking sheet.
5. Bake the bagels at 425°F for 25-28 minutes or until golden brown.
· ½ cup sourdough starter (
· 1 cup + 1 tablespoon water
· 1 tablespoon of honey
· 2 teaspoons fine sea salt
· 4 cups + 2 tablespoons bread flour (I like Bob's Red Mill)
WATER BATH
· 6 cups water
· 1 tablespoon granulated sugar
OPTIONAL TOPPINGS
· sesame seeds
· parmesan and rosemary
· salt
· poppy seeds
1. In the bowl of a stand mixer, stir together the starter, water, honey and salt. Add the bread flour. Use your hands to bring the ingredients together as best as possible. If you did it correctly, the dough will be stiff. Knead the dough for 10 minutes. Cover the bowl and let rest at room temperature for 8-12 hours.
2. Lightly grease a baking sheet. Turn the dough out onto a clean work surface and divide into 8 equal pieces. Shape each piece into a ball. Use your thumb to poke a hole down through the middle of the round dough ball. Pick the bagel dough up and gently shape the ring. Place on baking sheet. Cover the dough with a towel and let rise for 30-60 minutes or until puffy.
3. Preheat oven to 425°F. Bring 6 cups of water to a boil in a large pot and add 1 tablespoon of sugar. Once the bagels have finished rising, boil them for 2 minutes on each side. Do not overcrowd the pot.
4. Use a stainer to remove the bagels and let rest on a paper towel. Once cool enough, dip one side into your choice of toppings and place back onto baking sheet.
5. Bake the bagels at 425°F for 25-28 minutes or until golden brown.
Order Your Starter Here
Original Recipe + Notes
Happy Baking,
Gracey Kay
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