Easy Sourdough Bagel Recipe

Make incredible and easy homemade sourdough bagels that are both healthy (thanks to a slow fermentation!) and delicious. This sourdough bagel recipe proves that you can make soft and chewy bagels in your own kitchen with just a few simple ingredients and a little patience.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Make Sourdough Starter: 12 hours before you plan to mix the dough, make 100g of active sourdough starter to a clean jar.

Step 2

Make Dough: In a bowl or a stand mixer, stir together the starter, water, honey, and salt with a spoon. Add the bread flour, and use your hands to mix it together. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes or knead the dough for 6-7 minutes until the dough is smooth.

Step 3

First Fermentation (Counter): Cover the bowl and let rest at room temperature for 5-7 hours or until the dough doubles in size.

Step 4

Second Fermentation (Overnight): Place the dough in the fridge overnight to develop flavor and make our bagels super nutritious!

Step 5

Shape: The next day, line a baking sheet with parchment paper. Divide into 8-10 equal pieces or about 125 grams. Shape each piece into a ball and then use your thumb to poke a hole straight down through the middle of the dough. Then, gently shape the ring and place on the parchment paper.

Step 6

Third Fermentation: Cover the dough with a towel and let it rise for 1-2 hours or until puffy.

Step 7

Boil: Preheat oven to 425°F (218°C). Bring water to a boil in a large stockpot. Once the bagels have finished rising, boil them for 2 minutes on each side. Using a slotted spoon or utensil, pace the bagel on parchment paper.

Step 8

Toppings: Brush egg wash onto the top of the bagels and dip one side into your choice of toppings and place back onto the parchment paper.

Step 9

Bake: Bake the bagels at 425°F (218°C) for 25-28 minutes or until golden brown on top.