Sourdough Bagels

Sourdough Bagels offer a delightful mix of flavor and nutrition, combining the tender chew of traditional bagels with the unique tang of sourdough, making them a healthier breakfast option.

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Prep Time 10

Cook Time 25

Total Time 9 35

Servings: 12 bagels

Course: Breakfast, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

Dough Ingredients

2 cups sourdough starter Active culture for rising and flavor.
3 cups all-purpose flour Can be replaced with whole wheat or gluten-free flour.
1 tablespoon sugar Enhances flavor and helps with browning.
1 teaspoon salt Elevates overall flavor.

Boiling Ingredients

1 teaspoon baking soda Added to boiling water for shiny crust.
sufficient water water for boiling Fill pot for boiling the bagels.

Toppings

to taste sesame seeds or poppy seeds Optional for crunch and flavor.

Method

Preparation

Mix together the sourdough starter, flour, sugar, and salt until combined. Knead the dough for about 10 minutes until it becomes smooth and elastic.
Cover the bowl with a damp cloth and let it rise overnight in a warm place.

Shaping

Punch down the dough and divide it into equal portions.
Shape each portion into a bagel by forming a ring.

Cooking

Preheat your oven to 425°F (220°C).
Boil a large pot of water and add the baking soda. Boil each bagel for 1-2 minutes on each side.
Place the bagels on a baking sheet lined with parchment paper, sprinkle with toppings, and bake for 20-25 minutes.
Let the bagels cool on a wire rack before serving.

Notes

Store Sourdough Bagels wrapped in foil or in an airtight container. They can be kept at room temperature for a few days or frozen for longer storage. Consider making a double batch for meal prep.