There is almost nothing better than starting your morning with a fresh bagel. This easy sourdough bagel recipe will have you coming back for more over and over again.
I will admit that making your own bagels sounds quite intimidating. Still, I assure you it is a relatively easy process especially when you realize that a lot of the initial work is done the day before.
What you need for easy sourdough bagels
Ingredients
- 1 cup of active sourdough starter
- 8 cups all-purpose flour
- 2 cups water
- 1/4 cup of honey
- 4 tsp of good-quality salt (this one is my favorite)
- 2 tbsps of baking soda
- 2 tbsps of sugar
Tools
- Stand mixer, I have a KitchenAid Pro Series one that replaced my Artisan one and I love it. Here is an article with a full comparison of both so you can decide what will suit your needs best.
- Measuring cups
- A bowl with a lid for overnight rising.
- Stockpot for boiling
- Baking sheets
- Parchment paper
Start the night before
As you may have guessed you will need to start the night before with a cup of active sourdough starter.
To the bowl of a stand mixer, you will add 1 cup of sourdough starter, 2 cups of water, 1/4 cup of honey, 4 tsp of salt, and half the flour. Mix on speed 2.
Once it is mixed, add the remaining flour one cup at a time. This is a stiff and heavy dough, I highly recommend using a stand mixer. Make sure you do it at a low speed.
The dough will get smoother as you kneed it. After about 20 minutes on low in a stand mixer, the dough should be ready for an overnight rise. Place it in a floured bowl and cover.
Roll them
The next morning the dough should have doubled in size. Punch it down and divide it into 8 smaller balls. Shape and with your finger put a hole through the middle.
Continue until you have done all 8. Place into a baking sheet prepared with parchment paper and dusted with cornmeal to prevent sticking. Cover with a towel and let them rest for about an hour.
Bagels will rise a bit depending on the temperature of your kitchen it will affect the rising time.
Boil them
Preheat oven to 400 degrees
In case you didn’t know which I did not until I decided to make bagels, you have to boil them before you bake them. It might seem like a drag but it really goes by quickly.
In your stockpot add water, depending on the size you want enough to be able to have the bagels float around. Add the 2 tbsps of baking soda and 2 tbsps of sugar and bring to a rolling boil.
Once boiling add the bagels and cook for 1 minute per side.
Set aside in a towel and let dry for a bit. Continue into all bagels have been boiled.
Bake them
Place the now-boiled bagels back into the prepared baking sheet and add any toppings you want. We love everything bagels so that is usually what I add. Bake for 14 to 18 minutes. My oven is super old and it does not hold a steady heat so I have to usually cut the time short on mine but go by your oven’s temperature.
Once the sourdough bagels start to turn brown they are ready.
Enjoy!
These bagels are delicious with just butter, cream cheese, or my family’s favorite goat cheese with honey. However, I am a mom of five growing boys and what we usually have is a hearty breakfast sandwich. I’m talking eggs, bacon, and cheese, on an everything bagel yum!
Easy Sourdough Bagels
Ingredients
- 1 cup of active sourdough starter
- 8 cups all-purpose flour
- 2 cups water
- 1/4 cup of honey
- 4 tsp of good-quality salt (this one is my favorite)
- 2 tbsps. of baking soda
- 2 tbsps. of sugar
Instructions
- To the bowl of a stand mixer, add 1 cup of sourdough starter, 2 cups of water, 1/4 cup of honey, 4 tsp of salt, and half the flour. Mix on speed 2.
- Once it is mixed, add the remaining flour one cup at a time. This is a stiff and heavy dough, I highly recommend using a stand mixer. Make sure you do it at a low speed.
- The dough will get smoother as you kneed it. After about 20 minutes on low in a stand mixer, the dough should be ready for an overnight rise. Place it in a floured bowl and cover.
- The next morning the dough should have doubled in size. Punch it down and divide it into 8 smaller balls. Shape and with your finger put a hole through the middle.
- Continue until you have done all 8. Place into a baking sheet prepared with parchment paper and dusted with cornmeal to prevent sticking. Cover with a towel and let them rest for about an hour.
- Preheat oven to 400 degrees
- In a stockpot add water, 2 tbsps of baking soda, and 2 tbsps of sugar. Bring to a rolling boil.
- Boil the bagels for 1 minute per side.
- Set aside in a towel and let dry for a bit. Continue into all bagels have been boiled.
- Place the now-boiled bagels back into the prepared baking sheet and add any toppings you want. Bake for 14 to 18 minutes.
- Once the sourdough bagels start to turn brown they are ready.
Notes
- My oven is a relic from the 1980s and while I am thankful it still works it does not hold heat evenly so my bake time might be a bit off and I do apologize for that.
- Making these bagels sounds time-consuming but I don't know if it's because the process is broken down into two days and most of the rising is overnight it just kind of fits seemly into one of my mornings.
- I often make 16 smaller bagels if we are not having them as sandwiches. Just divide the dough into 16 smaller pieces instead of 8.
- The more you bake and cook the more it becomes second nature. An easy way to remember the bagel process is to knead them, rest them, roll them, and bake them.
Looking for more?
Check out this Easy Artisan Sourdough Boule
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