Sourdough bagels sound fancy but are surprisingly easy to do.

By using your sourdough starter and other staple pantry items so you can create these delicious and nutritious bagels right in your own home, with the help of your stand mixer.

Here I go into the tools you need, ingredients and instructions for this sourdough bagel recipe, that is tailored to make a small batch of 8.

Let’s Dive In…

Basic Sourdough Bagel Recipe

Tools you Need

• Stand Mixer with a dough hook.
• Large Bowl
• Plastic wrap or tea towel for the overnight soak
• Cookie sheet
• Saucepot or other deep pot to boil in

Ingredients

• 1 cup active sourdough starter (well fed and ready to use)
• 1 cups of filtered water
• 2 tablespoons of sugar
• 1/2 tablespoon of salt
• 4 cups of all-purpose flour
• Baking soda for boiling
• oil for bowl during overnight soak

Instructions

The Night before…

1. In your mixer with the dough hook, place starter, water, sugar, salt in the mixing bowl.
2. Mix about one minute until mixed well and looks milky
3. Add your flour into your mixer, 1/2 cup at a time, mixing well after each scoop.
4. Be sure to watch the texture of the dough: you are looking for a dough that is stiff. Add more or use less flour to reach this consistency.
5. Knead with machine on lowest setting for about 5 minutes.
6. Take your large bowl and lightly oil it.
7. Place dough in the oiled bowl, flipping once so all sides of the dough ball is covered with oil.
8. Place a warm, wet tea towel or plastic wrap over it, so no air gets in.
9. Let sit on your countertop overnight. About 8-12 hours. Should double in size overnight.

In the Morning…

1. Dough should be doubled in size in the morning.
2. Punch down dough and pull onto a floured surface and shape into a ball.
3. With bread scraper or knife, cut into 8 pieces like a pie.
4. Shape each piece into a plump ball, without overworking or flattening the dough too much.
5. Use your finger to punch a hole in the middle.
6. Line them up on a cookie sheet and cover with a warm, wet tea towel.
7. Allow to rise about 60 minutes. I utilize the warm temperature on my stove (about 170F) to cut this time down to 30 mins.
8. Bagels should look plump and moist.
9. In a deep pot, boil 2 quarts of water with 1/2 tablespoon of baking soda.
10. Once it’s at a rolling boil, slowly drop bagels in the water two at a time using a skimmer ladle.
11. Boil about 1 minute each side and place on a rack to drip dry.
12. If you are adding toppings this is when you place them on your bagel tops.
13. Once completed, place bagels back onto the cookie sheet and bake at 400 degrees F for 30 minutes.
14. Outsides should be nice and golden brown with a hallow sound when tapped.
15. Allow to cool for a few minutes and serve warm.

That’s It!

Remember that you need a stiff dough for this. Boiling a soft dough doesn’t work as well.

Do not skip the boiling part.

This creates the crunchy crust and chewy middle.

Plus, if you wish to add topping, you need the dough wet so the topping stick well.

You can easily split the dough up into 4 or 6 pieces to create bigger bagels.

Enjoy!

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