Description
Delightfully chewy and tangy, these sourdough bagels are a game-changer for your breakfast or brunch.
Ingredients
Scale
- 1 cup active sour dough starter
- 3 ½ cups bread flour
- 1 cup warm water
- 2 teaspoons salt
- 1 tablespoon sugar or honey
- 2 tablespoons baking soda
- Toppings (everything bagel seasoning, sesame seeds, or poppy seeds)
Instructions
- In a large bowl, combine your sourdough starter and warm water. Stir in the flour, sugar, and salt until a sticky dough forms.
- Turn your dough onto a floured surface and knead it for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rest for about 240 minutes, or until doubled in size.
- Divide the dough into 8 equal pieces, roll each piece into a ball, and poke a hole in the center to form a bagel shape.
- Let shaped bagels sit on a floured surface for about 30 minutes.
- Bring a large pot of water to a rolling boil and add baking soda.
- Boil each bagel for 1-2 minutes on each side.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper, place boiled bagels on it, sprinkle toppings, and bake for about 20-25 minutes until golden brown.
- Remove from the oven, let cool slightly, and enjoy!
Notes
Knead well for the perfect chewy texture and ensure your sourdough starter is active.
- Prep Time: 240 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg