Homemade Sourdough Bagels
Homemade Sourdough Bagels
Starter
1/2 tsp Yeast
Dough
1 1/4 C (283g) cool water
1 3/4 tsp (11g) salt
1 1/2 tsp Yeast
Water Bath
- water, to fill a 10" pan about 3" deep
- 3 tablespoon (13g) light brown sugar
- 1/4 C Baking soda
- **Toppings and add in Ideas
- sesame seeds
- poppy seeds
- pretzel salt
- everything bagel seasoning
- cheddar
- jalapenos
- Monterey jack
- Parmesan
- Blueberries
- Asiago
- white cheddar
- cinnamon sugar
- chocolate chips
Method:
Starter, measure your freshly fed sourdough start add in yeast.
Combine into a medium sized bowl, cover and let it rest at room temp overnight.
Dough: Combine starter with all of the dough ingredients and knead to form a smooth,
stiff but not dry textured dough. Place in a lightly greased bowl cover with a damp towel
and set aside to rise for 1 hour.
Gently deflate the dough then let it rise again for another 30 minutes.
transfer dough to and unfloured work surface. Use your food scale to ensure equal sized
pieces. Roll into a smooth ball and cover the balls with plastic wrap, and let them rest for 30
minutes. They should puff slightly.
While the dough is resting get the water bath ready and heat the water, baking soda, and brown
sugar to a boil.
Preheat the oven to 425 degrees F.
Bagel shaping: use your finger to poke a hole through the center of each ball. then twirl the
dough on your finger to stretch the hole until its about 2" across. Place each bagel on a parchment
lined baking sheet. Repeat for each dough ball.
Boiling: Transfer the bagels 3-4 at a time into the water bath. Cook for 2 mins on one side and
then flip and cook for 1 more minute. using a skimmer or the handle of a wooden spoon remove
from the water and place back on the parchment lined sheet. Repeat for each bagel.
Top the bagels with seeds, or cheese, or seasonings now.
Bake the bagels for up to 25 minutes or until they are as browned as you would like.
Remove the bagels from the oven, and cool completely. Store up to 5 days in a bag. Freeze for up
to 3 months. If you freeze them pre cut them almost all the way through then freeze. You won't
have to wait to thaw them before toasting.
Starter, measure your freshly fed sourdough start add in yeast.
Combine into a medium sized bowl, cover and let it rest at room temp overnight.
Dough: Combine starter with all of the dough ingredients and knead to form a smooth,
stiff but not dry textured dough. Place in a lightly greased bowl cover with a damp towel
and set aside to rise for 1 hour.
Gently deflate the dough then let it rise again for another 30 minutes.
transfer dough to and unfloured work surface. Use your food scale to ensure equal sized
pieces. Roll into a smooth ball and cover the balls with plastic wrap, and let them rest for 30
minutes. They should puff slightly.
While the dough is resting get the water bath ready and heat the water, baking soda, and brown
sugar to a boil.
Preheat the oven to 425 degrees F.
Bagel shaping: use your finger to poke a hole through the center of each ball. then twirl the
dough on your finger to stretch the hole until its about 2" across. Place each bagel on a parchment
lined baking sheet. Repeat for each dough ball.
Boiling: Transfer the bagels 3-4 at a time into the water bath. Cook for 2 mins on one side and
then flip and cook for 1 more minute. using a skimmer or the handle of a wooden spoon remove
from the water and place back on the parchment lined sheet. Repeat for each bagel.
Top the bagels with seeds, or cheese, or seasonings now.
Bake the bagels for up to 25 minutes or until they are as browned as you would like.
Remove the bagels from the oven, and cool completely. Store up to 5 days in a bag. Freeze for up
to 3 months. If you freeze them pre cut them almost all the way through then freeze. You won't
have to wait to thaw them before toasting.