Sourdough Bagels

< back to dough

 It is pronounced “Bagel,” not “Bagel.”

This recipe is a fist bump to all my New Yorkers—the ones who know a good bagel when they see it. To every kitchen out there, whether you pronounce it “bay-gul” or “bah-gul,” (yes, there is a wrong answer), enjoy some New York flavor and spunk in your day!

Special Ingredients:

Sourdough Starter: My sourdough starter is a cherished friend passed through the family. I keep it happy with unbleached organic Great Value brand flour. If you don’t have your own starter, ask your neighbor, or better yet, start your own with a homemade sourdough starter recipe.

Fun Flour: For this bagel dough, I use freshly ground, hard, red, whole wheat flour. Living in Puerto Rico, I source mine through Amazon, but if you have a favorite local flour or more options available, feel free to use those!  

 Sourdough Bagel Recipe:

Ingredients:

  • 56 grams sourdough starter ( sourdough discard works too)
  • 320 grams of water
  • 12 grams of salt
  • 34 grams of maple syrup
  • 300 grams of unbleached all-purpose flour
  • 250 grams of fun flour (I use whole wheat. You can do whatever you like, or do it all the same.
  • 1 tablespoon of honey
  • Topping (everything bagel seasoning, rosemary, cheese, go crazy!)

Instructions:

  1. Mix the Dough: In a medium to large glass or plastic bowl, combine the sourdough starter, water, salt, and maple syrup. If you’re using a dough hook, you can also mix these ingredients in a KitchenAid bowl. If your KitchenAid bowl is metal, transfer the dough to a non-metal bowl for rising. 
  2. Knead the Dough: Gradually add the flour to the mixture and lightly mix. Knead the dough for 9 minutes using a dough hook or 6 minutes by hand. Once kneaded, place the dough in a non-metal bowl, cover it with a damp towel or plastic bag, and let it rise for about 12 hours.
Sourdough bagel dough being cut so size and shaped.

3. Shape the Bagels: at the end of the rise time, divide the dough into eight equal pieces. Shape each piece into a ball, then punch a hole through the center to create a bagel shape. Place the bagels on a parchment-lined baking sheet, cover them with a towel, and let them rise for one hour.

eight peices of dough shaped into a bagel and placed on a baking sheet lined with parchment paper.

4. Cook Prep: Preheat your oven to 425°F (218°C). Fill a pot ⅓ full with water, add a tablespoon of honey, and bring it to a boil.

This is an image of someone adding honey yo a pot of water that will be used for boiling the bagels.

5. Boil the Bagels: Boil three to four bagels at a time for 1.5 minutes on each side.

Four bagels boiling in a pot for a minute and thrity secends on each side.

6. Topping: When the boiled bagel is cool enough to handle, add the bagel topping of your choice. Line a shallow plate with the seasoning and dunk the top of your bagel, then place it back on the baking sheet.

Bagles that have just been boiled are dipped into a plate of seasoning to coat the top of the bagel for flavor.

7. Bake: After all the bagels are seasoned, bake them at 425 degrees Fahrenheit for 25 minutes. 

8 boiled, seasoned and baked bagels on a cooling rack, ready to serve.

Done!

Prep Time: 15 minutes
Rise Time: 12 hours
Cook Time: 28 minutes
Serves: 8 sourdough bagels

This is an image of a guy pretending that two sourdough bagels are glasses.

See you later!

Leave a Reply

Your email address will not be published. Required fields are marked *

Howdy!

Sign up for the monthly fun!

Don't worry, we won't spam you 😉

privacy policy

Leave a Reply

Your email address will not be published. Required fields are marked *