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Writer's pictureThe Divine Chef

Homemade Sourdough Bagels


Homemade Sourdough Bagels

These Homemade Sourdough Bagels are everything a bagel should be: chewy, golden, and packed with that delicious tang only a good sourdough starter can bring. With a perfect crust on the outside and a soft, airy center, these bagels are ideal for toasting and topping with your favorite spreads. Making them with sourdough not only enhances flavor but also brings beneficial probiotics and a naturally leavened rise. Whether you enjoy them plain, seeded, or loaded with everything seasoning, these bagels are sure to become a breakfast favorite!




Ingredients

1 cup (240g) Active Sourdough Starter (fed and bubbly)

1 cup (240ml) Warm Water

1 Tablespoon Sugar or Maple Syrup

2 tsp Salt

3 ½ cups (420g) Bread Flour (or All-Purpose Flour)

Optional: 1/2 tsp Baking Powder (for a touch more lift)


For Boiling:

1-2 Tablespoons Baking Soda

1 Tablespoon Barley Malt Syrup or Maple Syrup (optional, for added flavor and golden color)

Toppings (Optional):

Sesame Seeds, Poppy Seeds, Everything Bagel Seasoning, or Coarse Salt



Instructions

In a large bowl, combine the sourdough starter and warm water until smooth.


Add the sugar (or maple syrup), salt, and baking powder (if using), then gradually mix in the flour until a shaggy dough forms.


Knead the dough by hand or in a stand mixer for about 8-10 minutes, until it’s smooth and elastic.


Cover the bowl with a damp cloth and let the dough rise at room temperature for 4-6 hours, or until it’s doubled in size.


Divide the dough into 8 equal portions for standard bagels (or 12 for mini bagels).

Roll each piece into a ball, poke a hole in the center with your thumb, and gently stretch to shape each bagel.


Place the shaped bagels on a parchment-lined baking sheet. Cover and let them rest for about 1-2 hours, or until they look puffed up.


Preheat your oven to 425°F (220°C).


Bring a large pot of water to a boil, adding the baking soda and barley malt syrup or brown sugar (optional).


To prevent the bagels from sticking to your hand when transferring them to the pot, add a little oil to your hands. Boil each bagel for about 30 seconds then remove and place back on the parchment-lined baking sheet.


While the bagels are still damp, sprinkle with your choice of toppings.


Bake for 20-25 minutes, or until they turn golden brown.


Allow bagels to cool on a wire rack before slicing and serving.



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