The Perfect Sourdough Bagels for Everyday Eats
I used to think homemade bagels would be way too hard, but sourdough bagels are so much easier than they seem. Yes, there’s an extra boiling step, but this recipe will walk you through the whole process from mixing the dough to shaping, boiling, baking, and freezing them for later. These sourdough bagels are chewy on the outside, soft and fluffy inside, and perfect for breakfast sandwiches, toast, or pulling straight from the freezer whenever you need one!
Our recipe is waiting for you below, written out day by day so you have all the details for mixing up your dough to pulling the bagels fresh out of your oven!
Here are the links to my favorite bagel baking tools and ingredients!
Diastatic Malt Powder: https://amzn.to/4vhKj9Z
Swedish Dough Whisk: https://amzn.to/4vWVxAE
Kitchen Scale: https://amzn.to/4ecCVXj
The Perfect Sourdough Bagel Recipe:
Ingredients:
200g fed sourdough starter (or leaven)
450g water
55g honey
13g diastatic malt powder
850g bread flour
20g salt
Makes approximately 12 bagels, 135g each
Instructions:
Day 1: Mix up your dough
Combine starter, water, honey, and diastatic malt powder in a large bowl.
Add bread flour and salt.
Mix until a stiff dough forms
Perform stretch and folds until the dough becomes smooth and cohesive.
Cover and refrigerate overnight.
Day 2: Shape the Bagels
Divide dough into 12 portions (about 135g each).
Shape into bagels.
Place on a cornmeal-dusted baking sheet.
Cover and refrigerate overnight for the final proof.
Day 3: Boil & Bake
Preheat oven to 500°F.
Bring a large pot of water to a gentle boil.
Boil each bagel for approximately 40 seconds per side.
Remove and drain.
Add desired toppings.
Bake at 500°F with a steam tray for 10 minutes.
Rotate pans and reduce oven temperature to 450°F.
Bake an additional 10 minutes, or until golden brown.
Cool completely before slicing or freezing.
Some Important Bagel Tips:
Your dough should be firm and easy to handle, not sticky. During boiling, If your bagels sink, they likely need more proofing or a firmer dough. We found boiling for about 40 seconds per side creates the best texture and rise.
If you want toppings on your bagel, add your goodies on top rather than inside the dough. We add our cheese and toppings right after we take them out of the boiling pot
To keep your bagels fresh for as long as possible, store your cooled bagels in an airtight container in the fridge or freezer (these make great easy breakfasts or snacks!) To enjoy, thaw at room temperature or toast straight from the freezer.
Here's to making memories around your table! If you're loving cooking and filling your table be sure to check out our cookbooks, Dinner Changes Everything and Red Tin Treats ECookBook. It is amazing what happens when you turn your kitchen into a delicious tool to gather your people.
🌿 Want some fun sourdough recipes or help with your bread? Check out our Getting Started with Sourdough Playlist on YouTube : https://www.youtube.com/playlist?list=PLfPIhWGHaEXFm0Cq85LyppQWEfJr0o3_p
Our backyard table…
Did you know that when you watch our videos you help fight human trafficking! It's true, years ago we decided to use our everyday life as a way to fight against slavery and trafficking. Since then we started hosting the Freedom Dinners and when our business started, we knew we wanted it to give back too. We donate 10% of all of our profits to AtlasFree to fight for those that cannot stand up for themselves.
