Super Simple Sourdough Bagels
These sourdough bagels are easy to make, offering a comforting flavor perfect for breakfast or snacks, bringing the joy of homemade baking to your kitchen.
Ingredients
For the dough
- 1 tablespoon sourdough starter
- ⅓ cup + 1 tablespoon all-purpose flour
- 3 ½ tablespoons water
- ½ cup active sourdough starter Ensure it's active for best results.
- 1 cup + 1 tablespoon water
- 2 tablespoons honey or sugar Honey adds sweetness.
- 2 teaspoons fine sea salt
- 4 cups + 2 tablespoons bread flour
- 6 cups water for boiling
- 1 tablespoon granulated sugar for boiling
- as needed optional toppings (sesame seeds, Everything Bagel Seasoning, poppy seeds, shredded cheese)
Instructions
Preparation
- In a medium bowl, mix together the sourdough starter, all-purpose flour, and water. Stir until combined into a sticky dough and set aside to rest for about an hour.
- Combine the active sourdough starter with water in a large mixing bowl. Stir until somewhat smooth and homogenous.
- Add the honey (or sugar) and sea salt to the mixture, mixing thoroughly to ensure even distribution.
- Gradually add the bread flour, mixing until a cohesive ball of dough forms.
- Transfer the dough to a lightly floured surface and knead for 5 to 10 minutes until you achieve a smooth, elastic texture.
- Place the kneaded dough into a greased bowl, cover, and allow to rise in a warm area for about 2 hours or until doubled in size.
- After rising, punch down the dough and divide it into 8 equal portions, shaping each into a ball and then into a bagel.
Cooking
- Boil 6 cups of water with sugar. Carefully add the bagels a few at a time, boiling each side for 30 seconds to 1 minute.
- Remove boiled bagels and place them on a baking sheet lined with parchment paper. Sprinkle with desired toppings if using.
- Bake in a preheated oven at 425°F for 20 to 25 minutes until golden brown.
- Allow the bagels to cool slightly before serving.
Notes
Make sure your sourdough starter is active for best results. Adjust boiling time for a thicker crust. Store bagels in an airtight container for up to two days or refrigerate for up to a week.