Homemade Sourdough Bagels

why make this recipe

Making homemade sourdough bagels is a fun and rewarding experience. Sourdough bagels have a unique taste and chewy texture, thanks to the sourdough discard or starter used in the recipe. They are also healthier than store-bought options, as you can control the ingredients and add any toppings you like. Plus, the process of making bagels from scratch can be a great activity to bond with family or friends.

how to make Homemade Sourdough Bagels

Ingredients

• 2 cups all-purpose flour
• 1 cup sourdough discard (or active sourdough starter)
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon instant yeast
• 1/2 cup warm water
• 1 tablespoon baking soda (for boiling)
• Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning

Directions

1. In a large bowl, mix the flour, salt, sugar, and instant yeast.
2. Add the sourdough discard and warm water, mixing until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth.
4. Shape the dough into a ball and place it in a lightly greased bowl, covering it with a cloth. Let it rise for 1-2 hours or until doubled in size.
5. Preheat your oven to 425°F (220°C).
6. Once risen, divide the dough into 8 equal pieces. Shape each piece into a bagel by rolling it into a rope and connecting the ends.
7. In a large pot, bring water and baking soda to a boil. Boil each bagel for about 1-2 minutes on each side, then transfer them to a baking sheet.
8. Add any desired toppings before baking.
9. Bake bagels in the preheated oven for 20-25 minutes or until golden brown.
10. Allow cooling before enjoying!

how to serve Homemade Sourdough Bagels

You can serve homemade sourdough bagels in many ways! They are delicious on their own or with a spread of cream cheese, butter, or jam. For a savory option, try adding smoked salmon, a slice of avocado, or a hearty spread of hummus. Bagels also make great sandwiches when sliced in half.

how to store Homemade Sourdough Bagels

To store your homemade sourdough bagels, let them cool completely first. Then, place them in an airtight container at room temperature for up to 2 days. For longer storage, wrap them in plastic wrap or aluminum foil and freeze them. They will stay fresh in the freezer for about a month. To enjoy, simply reheat in the oven for a few minutes.

tips to make Homemade Sourdough Bagels

1. Make sure your sourdough discard is bubbly and active for the best flavor and texture.
2. Knead the dough thoroughly for a better chew in the bagels.
3. Don’t skip the boiling step; it gives the bagels their signature crust.
4. Experiment with toppings to find your favorite combination!

variation

You can customize your homemade sourdough bagels by adding ingredients like herbs, cheese, or spices to the dough. For a sweet version, try adding cinnamon and raisins. You can also experiment with different types of flour, such as whole wheat or spelt.

FAQs

What is sourdough discard?
Sourdough discard is the portion of sourdough starter that you remove when feeding your starter. It can be used in recipes like this one to add flavor.

Can I make these bagels without sourdough starter?
Yes, you can use a regular bread dough recipe, but the flavor and texture will be different from traditional sourdough bagels.

How do I know when my dough has risen enough?
The dough should double in size. You can check by gently pressing your finger into the dough; if the indentation stays, it’s ready.

Homemade Sourdough Bagels

Delicious homemade sourdough bagels with a unique taste and chewy texture, perfect for breakfast or snacks.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 8 bagels

Course: Breakfast, Snack

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

Dough Ingredients

• 2 cups all-purpose flour
• 1 cup sourdough discard or active sourdough starter
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon instant yeast
• 1/2 cup warm water

Boiling and Topping Ingredients

• 1 tablespoon baking soda for boiling
• Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning

Method

 

Preparation

1. In a large bowl, mix the flour, salt, sugar, and instant yeast.
2. Add the sourdough discard and warm water, mixing until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth.
4. Shape the dough into a ball and place it in a lightly greased bowl, covering it with a cloth. Let it rise for 1-2 hours or until doubled in size.

Boiling and Baking

1. Preheat your oven to 425°F (220°C).
2. Once risen, divide the dough into 8 equal pieces. Shape each piece into a bagel by rolling it into a rope and connecting the ends.
3. In a large pot, bring water and baking soda to a boil. Boil each bagel for about 1-2 minutes on each side, then transfer them to a baking sheet.
4. Add any desired toppings before baking.
5. Bake bagels in the preheated oven for 20-25 minutes or until golden brown.
6. Allow cooling before enjoying!

Notes

Make sure your sourdough discard is bubbly and active for the best flavor and texture. Knead the dough thoroughly for a better chew in the bagels. Don’t skip the boiling step; it gives the bagels their signature crust. Experiment with toppings to find your favorite combination!