Go Back Email Link
bagels, sourdough bagel recipe, easy sourdough bagels, sourdough recipes, bagel recipes, jalapeño cheddar bagels, everything bagels, plain bagels, cinnamon raisin bagels, bagels homemade, homestead, soft bagels, chewy bagels, sourdough bagel recipes, easy overnight bagels, easy sourdough recipes, easy sourdough bagel recipe, sourdough starter,

Easy Homemade Sourdough Bagels

Taralynn
The best sourdough bagels are easy to make and have simple ingredients. They are crispy, chewy, and irresistible.
5 from 8 votes
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 9

Ingredients
  

Sourdough Starter Activation (double if you plan on making extra)
  • 1/2 Cup Sourdough Starter
  • 1/2 Cup All-Purpose Flour
  • 1/2 Cup Room Temp Filtered Water
Sourdough Bagel Dough
  • 205 Grams Activated Sourdough Starter
  • 515 Grams Room Temp Filtered Water
  • 85 Grams Sugar (or Honey)
  • 25 Grams Sea Salt
  • 1050 Grams Bread Flour
Your Choice of Toppings and Flavor Fillers

Instructions
 

Sourdough Starter Activation (double if you plan on making extra)

  • IN THE MORNING In a jar, mix together the sourdough starter, all-purpose flour, and room-temperature filtered water.
  • Place the jar in a warm area in the house for 6-8 hours.

Sourdough Bagel Dough

  • BEFORE BED Add the activated sourdough starter, filtered room-temperature water, honey, and sea salt to an eclectic mixer's fitted bowl. Mix the ingredients until they resemble milk. Fold in the bread flour.
  • Let the dough sit for ten minutes. It'll look flaky and dry. 
  • Mix the bagel dough on a low speed for seven minutes with a knead attachment. If you do not have an eclectic mixer, you can knead with your hands on a floured surface until the dough is tough.
    Add in flavors?  You can add your fillers during the final minute of the kneading. More details on how to add in fillers are in the video and in the blog post.
  • Cover the dough overnight or for the next 10 hours. 
  • IN THE MORNING After 10 - 12 hours, the dough will double in size.
    Shape the bagels. On a floured surface, weigh 160-190 grams of dough and form them into balls. Once you create a ball, you'll poke through it with your thumb and stretch the edges until you get a bagel shape. 
  • Place the bagels on a parchment paper-lined baking sheet and cover them for two hours to allow them to rise.
  • Once your bagel dough has doubled, bring a large pot of water to a boil. Carefully add 3-4 bagels to the boiling water, and cook each side for 2 minutes.
    Once each bagel side has been through the water bath, you can place it on a baking sheet lined with parchment paper.
    (for toppings) After a water bath, dip the bagel top into the seasonings before baking (make sure not to grab the bagel when it's too hot).
  • Preheat your oven to 400- degrees.
    Place the bagels on a parchment-lined baking sheet (they do not need to be far apart since they will not rise any larger in the oven.)
    TIP: pour a layer of uncooked rice under the parchment paper before baking the bagels. This will prevent the bottom of the bagels from burning. 
    Bake for 22-26 minutes. If your bagels' bottoms look brown, you can always bake them on top of cornmeal. 
  • Allow the bagels to cool, slice, toast, and enjoy!
Keyword sourdough bagels, healthy sourdough bagel recipes, easy sourdough, overnight bagel recipes, everything but the bagel, jalapeno cheddar, cinnamon raisin, easy sourdough bagel recipes
Tried this recipe?Leave a Rating!