Well, welcome to the beginning of a new year! This is the first post of 2023 for me. I took a couple of weeks off in December, and now its back to the grind. I have a ton of new things to share with you and today I am starting off with a new sourdough recipe!

FAQs about Sourdough Bagels

Sourdough is a healthier alternative to regular white or whole wheat bread. Although it has comparable nutrients, the lower phytate levels mean it is more digestible and nutritious. The prebiotics also help to keep your gut bacteria happy, and it may be less likely to spike blood sugar levels

Sourdough contains a variety of vitamins and nutrients, making it super beneficial to your day-to-day health. It is a great option to add to your diet while reaping the benefits of sourdough.

Bubbly, active sourdough starter (purchase here or make your own) Good quality bread flour, salt, sugar and optional mixed toppings, such as Everything Bagel Spice, poppy, sesame, flax or sunflower seeds.

My kids love bagels, I swear I buy two three bags of bagels every week for them! With three growing teenage boys, its pretty believable. A while ago I decided I needed to take charge of this and start making some from home. Not only are they more economically sound for me, but they are better for my kids.

I like knowing what is in my food, and knowing there are no preservatives in these, makes me feel better about things.

Are you new to sourdough?

If so you are in the right place! I have some really great information on how to get started with sourdough. How to begin a sourdough starter, troubleshooting questions, sourdough vocabulary and more!

Everything you need to know about Sourdough

Are you a beginner or just want to learn more? Maybe find some more awesome sourdough recipes? Check this post out which is full of tons of helpful information, answers questions and will get you started on your sourdough journey.

Learn More

HOW TO MAKE SOURDOUGH BAGELS

There are many different ways to make sourdough bagels. This is the way I make mine. I am going to share two different options depending on if you want to make them using sourdough discard or fed sourdough starter.

Tools you’ll need

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Sourdough Discard

Sourdough discard is the part of the sourdough starter that you want to discard about 24 hours after the starter has been fed. You generally discard right before feeding it. This discard does not have to go to waste, so you can use it in your bagels along with a small amount of yeast to help with the rise.

Sourdough Starter

Fed sourdough starter is what you have after you have fed your starter, and it is all bubbly and active. I find that about 4-6 hours after feeding it is the best time to use it. So I will feed my starter in morning or afternoon and then use it in the evening to have bread for the next day.

Easy Sourdough Bagels (using discard or starter)

This easy sourdough bagel recipe is the perfect thing to use your sourdough starter or sourdough discard on! These are incredibly easy to make and tastes so much better than mstore bought!

5 from 6 votes

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Prep Time 20

Cook Time 30

Course bread, Breakfast, Main Course

Cuisine American

Servings bagels

Equipment

Mixer

Ingredients

100g Sourdough Starter You can use discard (if using yeast) or bubbly fed starrter
500g Bread Flour
250g Water
Pinch of yeast if you are using your sourdough discard
30g Sugar
10g Salt

To Boil the Bagels

2 Quarts Boiling Water
1 tbsp Honey

Instructions

If using yeast, this is the Instructions:

Using a stand mixer, add your water sourdough starter, yeast, and sugar.
Roughly combine these ingredients.
Next add your flour and salt to the mixture and let it combine on low speed. Once it is combined, raise the speed to medium and knead the dough for about a couple of minutes and then lower the speed and knead for 8-10 minutes or until the dough is smooth and elastic.
Next you will want to let the dough rise. Since you added the yeast it will rise faster than if you did a bulk ferment. But you will still get a good flavor. Let it rise until it has doubled in size. This will take from 1-2 hours. If you place it is a warm area it will rise faster.
Once the dough has doubled, you will want to separate it into 10-12 equal pieces. If you are using a scale they will be about 80g if you want 12 smaller bagels. I like to make 10 and have them slightly bigger.
Roll them into round balls and with your thumb, make a hold right in the center. Stretch and roll the dough until it looks like a bagel.
Once they are all shaped, cover with plastic wrap or a towel and let them rise until they almost double in size.
While they are rising, start to boil your water/honey mixture and get your toppings if you are using them. Also preheat the oven to 400 degrees F.
Once the water is boiling, gently lay two of the bagels in the water at a time trying not to deflate them.
Boil them for about 20-30 seconds and then take them out using a slotted spoon and lay them on a grease baking sheet or silicone mat. If you want more chewy bagels you can boil them for up to 2 minutes.
Once you have them all on the baking sheet, add toppings such as Everything Bagel seasoning, sesame seeds, dried onions, parmesan cheese, or cinnamon sugar.
Bake them for 20-25 minutes in the oven at 400 degrees F.
Let them cool completely before cutting into them. Store in bread bag for 3-4 days or freeze.

If using fed Sourdough Starter use these instructions:

If you plan to make true sourdough bagels follow these instructions! First, get your fed sourdough starter and other ingredients and set them aside your stand mixer.
Here is a timeline of how I make mine:
7pm- mix dough and set it on my counter overnight too bulk ferment
7am- shape dough into bagels and set on a pan to rise covered with a towel or plastic wrap
Boil and bake. You can be done with them by 9am!
This schedule can change according to your schedule. Start it earlier and make them earlier in the morning or start them later and make them later in the day!
Add your sourdough starter, water, sugar to the mixer and stir it around to combine. Turn your mixer on low and add your flour and salt to the mixer. I have added it all at once as well as 1 cup at a time and it has turned out the same so whatever you feel more comfortable doing is great.
mix the dough and once it is all combined, knead it for about 10 minutes in the stand mixer. I keep mine on low and rotate to medium speed if I feel it needs it. You want the dough to be smooth and elastic. Once it is at that point, turn off the mixer and put your dough in a container with a lid and let it sit on your counter overnight.
In the morning you will see that the dough should have at least doubled in size. Its time to shape our bagels.
Separate the dough into equal balls, and then shape them into bagels by sticking your thumb into the center and then carefully stretching and shaping it into a bagel.
Set them on a pan and cover to let raise. It will take about an hour to 1 and a half hours. If you let them raise in a warm area it could be faster.
While they are raising start your water to boil and preheat the oven.
Once they are raised and the water is boiling add two bagels at a time to the water and let them boil for about 30 seconds. Use a slotted spoon to remove them from the boiling water. You can boil them for up to 2 minutes if you want them more chewy.
Place them on an oiled sheet pan, parchment paper or a silicon mat. Add toppings as desired such as Everything Bagel seasoning, minced onion sesame seeds, asiago cheese and more. Bake them for 20-25 minutes.
Let them cool before cutting. Enjoy them toasted with some cream cheese! These store well in a plastic bread bag for 3-4 days or freeze them!

Keyword bagel recipe, bagels, sourdough bagels

Tried this recipe?Let us know how it was!

SOURDOUGH BAGELS USING DISCARD

Making sourdough bagels with an active starter and sourdough discard can be slightly different so lets chat about both.

First, if you are making sourdough bagels with sourdough discard, you will need to use a small amount of yeast to help with the proofing of the dough.

By making these bagels this way, you can make them faster than true sourdough bagels, but you also do not get all the great benefits of the long fermented sourdough bagels.

You can start your bagels in the morning and have them ready to eat in just a couple of hours. That is a great option for when you want them fast!

if using yeast, this is the Instructions:

Using a stand mixer, add your water sourdough starter, yeast, and sugar.
Roughly combine these ingredients.
Next add your flour and salt to the mixture and let it combine on low speed. Once it is combined, raise the speed to medium and knead the dough for about a couple of minutes and then lower the speed and knead for 8-10 minutes or until the dough is smooth and elastic.Next you will want to let the dough rise. Since you added the yeast it will rise faster than if you did a bulk ferment. But you will still get a good flavor. Let it rise until it has doubled in size. This will take from 1-2 hours. If you place it is a warm area it will rise faster.Once the dough has doubled, you will want to separate it into 10-12 equal pieces. If you are using a scale they will be about 80g if you want 12 smaller bagels. I like to make 10 and have them slightly bigger.Roll them into round balls and with your thumb, make a hold right in the center. Stretch and roll the dough until it looks like a bagel.Once they are all shaped, cover with plastic wrap or a towel and let them rise until they almost double in size.
While they are rising, start to boil your water/honey mixture and get your toppings if you are using them. Also preheat the oven to 400 degrees F. Once the water is boiling, gently lay two of the bagels in the water at a time trying not to deflate them.
Boil them for about 20-30 seconds and then take them out using a slotted spoon and lay them on a grease baking sheet or silicone mat. If you want more chewy bagels you can boil them for up to 2 minutes.Once you have them all on the baking sheet, add toppings such as Everything Bagel seasoning, sesame seeds, dried onions, parmesan cheese, or cinnamon sugar.Bake them for 20-25 minutes in the oven at 400 degrees F.Let them cool completely before cutting into them. Store in bread bag for 3-4 days or freeze.

SOURDOUGH BAGELS USING ACTIVE SOURDOUGH STARTER

When making true sourdough bagels with an active and fed sourdough starter, things take more time. The starter needs time too help to ferment the dough.

The timeline for making these true sourdough bagels is also quite different. You will want to start these the night before. You will then let them sit overnight and in the morning you will finish them off. They need 10-12 hours to bulk ferment on the counter before they will be ready to be shaped.

If using fed Sourdough Starter use these instructions:

If you plan to make true sourdough bagels follow these instructions! First, get your fed sourdough starter and other ingredients and set them aside your stand mixer.
Here is a timeline of how I make mine:7pm- mix dough and set it on my counter overnight too bulk ferment7am- shape dough into bagels and set on a pan to rise covered with a towel or plastic wrapBoil and bake. You can be done with them by 9am!This schedule can change according to your schedule. Start it earlier and make them earlier in the morning or start them later and make them later in the day!
Add your sourdough starter, water, sugar to the mixer and stir it around to combine. Turn your mixer on low and add your flour and salt to the mixer. I have added it all at once as well as 1 cup at a time and it has turned out the same so whatever you feel more comfortable doing is great.
Mix the dough and once it is all combined, knead it for about 10 minutes in the stand mixer using a dough hook. I keep mine on low and rotate to medium speed if I feel it needs it. You want the dough to be smooth and elastic. Once it is at that point, turn off the mixer and put your dough in a container with a lid and let it sit on your counter overnight.
In the morning you will see that the bagel dough should have at least doubled in size. Its time to shape our bagels.
Separate the dough into equal balls, and then shape them into bagels by sticking your thumb into the center and then carefully stretching and shaping it into a bagel.
Set them on a pan and cover to let raise. It will take about an hour to 1 and a half hours. If you let them raise in a warm area it could be faster.
While they are raising start your water to boil and preheat the oven.
Once they are raised and the water is boiling add two bagels at a time to the water and let them boil for about 30 seconds. Use a slotted spoon to remove them from the boiling water. You can boil them for up to 2 minutes if you want them more chewy.
PLace them on an oiled sheet pan, parchment paper or a silicon mat. Add toppings as desired such as Everything Bagel seasoning, minced onion sesame seeds, asiago cheese and more. Bake them for 20-25 minutes.

These sourdough bagels are without a doubt one of the yummiest things I have ever made. They are also so much easier than I ever would have thought.

You can make savory bagels or sweet bagels! There are so many different kinds you can make! The honey in the water makes the crust of the bagels crisp and adds great flavor to it as well.

I make cinnamon sugar bagels, everything bagels, parmesan cheese bagels, and I am working on making some blueberry bagels as well!

Easy Sourdough Bagels (Using Starter or Discard)

FAQs about Sourdough Bagels

Are you new to sourdough?

Everything you need to know about Sourdough