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Easy Sourdough Bagels

These easy sourdough bagels have a chewy texture and slight sourdough tang! These bagels just take a few steps to make.
5 from 5 votes
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Prep Time 20 minutes
Cook Time 35 minutes
Bulk Ferment 10 hours
Total Time 10 hours 55 minutes
Course Main Course
Cuisine American
Servings 10 bagels
Calories 13 kcal

Equipment

  • 1 stand mixer optional
  • 1 Large Bowl
  • saran warp

Ingredients
  

  • 112 grams 1/2 cup bubbly, active sourdough starter 1/2 cup
  • 240 grams water 1 cup
  • 2 tbsp honey divided (about 40 grams)
  • 500 grams all purpose flour *unbleached about 4 cups
  • 2 tsp salt (about 12 grams)

Instructions
 

  • In a large bowl (or the bowl of a stand mixer) combine the water and sourdough starter in a bowl and whisk well. Add in the flour, honey, and salt and mix until a rough, shaggy ball of dough forms. The dough will be very stiff and may feel dry.
  • Knead the dough in a stand mixer or by hand. Using the dough hook attachment, mix the dough for 5-7 minutes or until it comes together in a smooth ball. Alternatively, knead by hand for 6-8 minutes. The dough will become silky and smooth.
  • Cover the bowl with saran wrap or a damp tea towel and let rise for 8-10 hours or until doubled in size.
  • Pre-line a baking sheet with parchment paper. Weigh the dough on a kitchen scale, then divide it into 8-10 equal pieces. Roll each piece into a ball and set it on the parchment paper. Cover with a damp tea towel or saran wrap and let it rest for 20 minutes.
  • Form the bagel shape by inserting your thumb into the middle of the dough ball and gently pulling outwards. Set each bagel back on the parchment paper, cover, and let rest for 40 minutes.
  • Preheat the oven to 425 degrees F. Fill a large pot with water and add one tablespoon honey. Bring to a boil. Using a slotted spoon, boil 3-4 bagels at a time. Boil each bagel for 30 seconds, flip it over, and the other side for 30 more seconds.
  • Place the bagels back on the baking tray and bake for 25-30 minutes or until golden brown. Let cool and enjoy!

Notes

  • Please note this dough is VERY DRY at first!! This is a dry, stiff dough but it eventually comes together into a smooth ball. 
  • The longer you boil the bagels, the chewier they will be.  I try to stick to 30 seconds. 
  • Knead by mixer or by hand: both work. 
  • Boil 2-4 bagels at at time, don't overcrowd the pot.

Nutrition

Serving: 8bagelsCalories: 13kcalCarbohydrates: 3gProtein: 0.01gSodium: 466mgPotassium: 2mgFiber: 0.01gSugar: 3gVitamin C: 0.02mgCalcium: 1mgIron: 0.02mg
Keyword bread, sourdough,
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