This has been a heavily requested recipe! I wanted to film a video first before posting it but life just hasn’t allowed it. Maybe in the future I can add the video in… so stay tuned 😚
But I thought I could at least go ahead and add the recipe for those of you eager to try them out.
This recipe is so simple because you start the dough the night before, leave on the counter over night, and in the morning you shape, boil, and bake. I promise it’s easy!
Some of you are thinking “boil! Did she just say boil?!” Yes, you boil them in water with baking soda just before baking them- 30 seconds in the water, flip, then another 30 seconds. This is what gives bagels that crispy brown outer crust. We call it “a baking soda bath”.
Sourdough Bagels
- Servings: 8
- Difficulty: medium
Ingredients:
- 4 cups all purpose flour
- 1 cup active sourdough starter
- 2 tsp salt
- 1 1/4 cup lukewarm water
- 3 Tbsp baking soda (for adding to the boiling water, do not add to dough)
- Optional toppings: Everything bagel seasoning, cinnamon sugar, shredded cheese, etc
- Optional fillings: cream cheese, jelly, peanut butter, butter, honey, etc
1. About an hour before you want to go to bed mix starter and water, add flour and mix until a rough/shaggy dough forms. Add salt and fold in. The dough should feel wet but not stick to your hands. If it is too dry add more water, a tablespoon at a time until you get this consistency. If it is too dry do the same thing with flour- a tbsp at a time.
2. Cover bowl with plastic wrap or beeswax paper and let rest 30 minutes.
3. Fold sides of the dough in carefully. To do this grab a side of the dough and stretch it (do not let it begin ripping), and then place it in the middle of the dough ball. Do this all the way around the dough about 4 times. If it gets to stiff you can let it rest. This is helping to activate the gluten.
4. Allow dough to rest 10 minutes and do step 3 again. Do this 1 more time.
5. After you have folded your dough and let it rest 3 times, cover your dough and leave on the counter to rise over night. (No more than 12 hours… if it will be more than 12 hours you can place it in the refrigerator and just let it come to room temp again before moving on to step 6).
6. When you are ready to bake preheat your oven to 425°. Line a large baking sheet with parchment paper.
7. While the oven is preheating remove your dough from the bowl and cut into 8 equal pieces. Roll these pieces into a ball and using your thumb push a hole into the middle and create a ring the shape of a bagel. Let these sit on the counter while you do the next step.
8. Place a medium pot of water on the stove on high heat and let it come to a boil. Add 3 T baking soda to the boiling water.
9. Place 2-3 of your bagels into the boiling water and let boil 15-30secs. Flip. Then let them boil another 15-30secs. Remove and place on a drying rack. Repeat for the other bagels.
10. Once all bagels have been boiled place them on your prepared cookie sheet. Sprinkle the top with your desired topping. We love everything bagel seasoning from sprouts!
11. Bake 30 minutes until golden. Allow to cool a bit. Slice. Top with your favorite toppings. Mine is cream cheese. My kids love butter and honey. Enjoy!
