Learn to make these simple sourdough bagels to up your bread baking game.
Sourdough has become increasingly popular over the last few years, and I love it! I have been baking all of our sourdough breads for years. It’s not just something that provides us with a nutritious food; sourdough baking has become a process that I very much enjoy. It has definitely taken time and loads of practice, but I have gotten to the point now where making our weekly loaves is like second nature to me. Sourdough may seem fussy or complicated, but once you get the basics down, the options are endless! Sandwich loaves, artisan boules, pancakes, and even some desserts-there are so many creative ways to incorporate sourdough into your baking, which is why I make these delicious sourdough bagels.
You may think that bagels are difficult to make, but these sourdough bagels are an easy way to make you feel like you’re baking something fancy. Mix up your ingredients, leave it to sit out overnight, then do your shaping and baking the next day. It can’t get much easier than that! Plus, these bagels are so versatile. You can make them plain, with everything bagel seasoning, or any other flavors that you like! We love to make delicious breakfast sandwiches with ours!
Why choose sourdough over conventional bread? Sourdough involves fermenting the flour, salt, and water together to create the tangy flavor that we love so much. Not only is it delicious, it is more nutritious. When you ferment your dough, the phytic acid begins to break down. This makes the bread more easily digestible and more nutritious. You really can’t go wrong with sourdough!
Making the Bagels
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To start with, you will need to have an established sourdough starter to make these bagels. Dump your starter, water, salt and sugar into the bowl of your stand mixer. Mix until combined. Add your flour a cup at a time allowing the flour to become incorporated before adding the next cup. Cover with a damp tea towel or plastic wrap, and allow the dough to rest overnight. It needs to sit at least 8-12 hours.
The next day, you can begin the shaping of the bagels. Cut the dough into 8 equal balls. I use a bench scraper to work with my dough, and it makes it so easy. I will link it below. Take each ball and make a hole in the center. Slightly stretch the hole until it looks like a bagel. Allow the bagels to rest on a parchment paper lined baking sheet until slightly puffy. This may take a few hours depending on the temperature of your kitchen.
When the bagels are puffy, put a large pot of water on the stove to boil and preheat your oven. I know this seems like an odd step, but do not skip boiling the bagels. It helps create the chewy crust. Add the baking soda and brown sugar to the boiling water. Boil each bagel for 60 seconds on each side, then top with any seasonings you like or leave plain. Place the bagels back on the parchment lined baking sheet. Bake the bagels at 425°F for 20-25 minutes. Allow to cool on a cooling rack.
Making sourdough bagels at home is so much easier than you think and such a delicious treat! These definitely don’t last long in our house!
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Have you ever tried making bagels at home? Do you bake your own sourdough? Are you interested in learning more about sourdough baking? Drop a comment below, and let me know! Don’t forget to subscribe on the email list to be updated on my newest posts, and follow along on Instagram at abundantlifehomestead to keep up with our daily life!
Easy Sourdough Bagels
- Sourdough Starter
- Stand mixer
- Bench scraper
- 1/2 cup sourdough starter
- 1 cup warm water
- 2 Tbsp sugar Use whatever sweetener you prefer like honey or syrup.
- 2 tsp salt
- 3 1/2 cups all purpose flour
- 1 Tbsp baking soda for boiling bagels
- 1 Tbsp brown sugar for boiling bagels
- Add starter, water, sugar, and salt to the bowl of a stand mixer. Mix until combined.
- Add flour one cup at a time allowing it to incorporate before adding another cup.
- Cover with plastic wrap or a damp tea towel. Allow to sit overnight at least 8-12 hours.
- Cut dough in 8 equal balls.
- Put a hole in the center of each ball slightly stretching the hole until it looks like a bagel.
- Allow the bagels to rest on a parchment paper lined baking sheet until puffy. This may take a few hours depending on the temperature of your kitchen.
- Preheat oven to 425°F.
- Put a large pot of water on the stove and bring to a boil. Add the baking soda and brown sugar to the boiling water.
- Boil bagels for 60 seconds on each side then place back onto the parchment paper lined baking sheet. If using any toppings, put them on the bagels directly after boiling.
- Bake bagels at 425°F for 20-25 minutes.