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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!
Course bread, Breakfast, Main Course
Cuisine American
Keyword bagel recipe, bagels, sourdough bagels
Prep Time 20 minutes
Cook Time 30 minutes
Servings 12 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!