Homemade Sourdough Bagels
Easy homemade sourdough bagels you can make at home with your own active sourdough starter. This step by step tutorial makes the most delicious bagels!
Servings 12 bagels
Ingredients
Sourdough Bagels:
- 2 C active sourdough starter 4-5 hours after being fed
- 1 Tbsp olive oil
- 5.5 C all purpose unbleached flour + more for dusting the counter top
- 2 tsp salt
- 10 oz water
For water boil:
- 2 quarts water
- 1 Tbsp baking soda
Glaze & toppings:
- 1 egg yolk and white + 2 Tbsp water
- optional toppings: poppy seeds sesame seeds, dehydrated onion flakes, parmesan cheese, jalapeños)
Instructions
- Combine your active sourdough starter, oil, flour, salt and water in a KitchenAid mixer bowl. Use the dough hook to mix the dough, and knead for a solid 7-8 minutes. The dough is ready when it pulls away from the bowl and becomes quite stiff.
- Transfer the dough to a well-oiled bowl, cover with plastic for 4 hours if not overnight.
- After that time, dump the dough onto a lightly floured surface. Roll or flatten into a large rectangle and cut into 14-16 pieces.
- Shape your bagels: pinch the ends over and meet at the bottom, shaping into a ball. Push your finger through the middle to form the "hole", and widen to about 1.5-2 inches. Repeat.
- Place the shaped bagels on a greased cookie sheet or counter top. Cover with a damp towel, and allow to rise again for 30-45 minutes.
- During that time, combine the 2 quarts water + baking soda in a one gallon stock pot. Bring to a low boil. Preheat your oven to 450 degrees F.
- Place 3-4 bagels at a time into the baking soda + water mixture. Boil for 30 seconds on each side. Remove with a slotted spoon and place back on the greased cookie sheet/baking mat.
- Brush the bagels with the egg + water mixture (optional, but gives a nice shine). Top with your choice of toppings.
- Bake for 13-15 minutes at 450 degrees F, or until bagels are a beautiful golden brown. Allow to cool before enjoying.