Sourdough Bagel Recipe
Homemade sourdough bagels with a chewy texture and customizable toppings, perfect for a fresh, delicious breakfast treat.
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Calories: 230kcal
Servings: 16
Equipment
- Large mixing bowl
- Fork
- Stand mixer with dough hook (optional)
- Damp towel
- Lightly oiled large bowl
- Nonstick silicon mat or parchment paper
- Cooking Spray or Oil
- Medium pot
- Rimmed tray or shallow bowl
- Wire rack
Ingredients
For the Bagels
- 150 grams active starter
- 250 grams warm water
- 24 grams sugar
- 500 grams bread flour (how to measure flour)
- 9 grams Fine sea salt (I use 1 tablespoon of sea salt in this dough)
- 20 grams honey
To Garnish
- You can use everything seasoning cinnamon raisin variation, sesame seeds, poppy seeds, sea salt flakes…get frisky
Instructions
- Whisk starter, water, and sugar in a large bowl. Add flour and salt, mix to form a rough dough.
- Knead by hand or use a stand mixer on low speed for 5-6 minutes. Cover and let rest for 45 minutes to 1 hour.
- Let dough rise until doubled, about 8-10 hours at room temperature.
- Flatten dough, divide into 8 pieces, and shape into balls. Rest for 10-15 minutes.
- Shape bagels by poking a hole in the center and stretching it. Place on prepared sheet pan.
- Let shaped bagels rest for 15-20 minutes. Preheat oven to 425F (220C) and bring a pot of water to boil, adding honey.
- Boil bagels for 30 seconds on each side, then dip in desired toppings. Place back on sheet pan.
- Bake for 20-25 minutes, flipping briefly to cook the bottom. Cool on wire rack.
Nutrition
Calories: 230kcal | Carbohydrates: 49g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Sodium: 440mg | Fiber: 2g | Sugar: 4g