These easy sourdough bagels are the perfect make ahead breakfast for a busy week.
Don’t you love breakfast menu items that double as lunch menu items? Yeah me too. Much like my fluffy sourdough English muffin recipe that I recently shared on the blog, these easy sourdough bagels are easy to prepare the night before and double great as sandwiches.
From blueberries to sesame seeds, the mix-in and topping options are endless. Sweet or savory, this easy sourdough bagel recipe can swing both ways. They also freeze so well and taste just as good toasted as they do fresh.
How Do You Make Easy Sourdough Bagels?
Sourdough bagels are very easy to make. Like any other sourdough recipe, they will require a bulk fermentation period and a proofing step. Both are essential for getting a good bagel result.
The first step is to combine your ingredients. Those ingredients are:
- 4 1/2 Cup of Unbleached All Purpose Flour
- 1 Cup of Active Sourdough Starter
- 1 1/2 Cup of Water
- 1 Tbsp Salt
- 2 Tbsp of Honey or Can Sugar
The Process
Combine until mixed together well and then proceed to knead the bagel dough for 5 minutes. Once the dough has been kneaded, place it in a well oiled bowl to bulk ferment for 8-12 hours overnight or until risen.
The dough is done with bulk fermenting when it has doubled in size. Proceed to punch the dough down in the center and form it into a large smooth ball. From here, you will divide the ball in half, Repeating that process with each halve until you get 8 – 10 equally sized balls of bagel dough.
For larger bagels, divide the dough up into 8 pieces. For mini bagels, divide the dough into 10 pieces.
Next, you will create the hole in the center of the bagel. Do this by first flattening each ball a bit with the palm of your hand.
Then pick up each ball and using your thumb, work a hole in the center of the dough.
Stretch the hole out a bit before placing the pre shaped bagel on a floured and parchment lined baking sheet. You can do this by stretching the hole out with your fingers and also by working it around two fingers in a circular motion.
Now that the bagels are shaped, they will need to rise for 2 hours. Cover the bagels on the lined baking sheet with a tea towel and let sit in a warm place until they get puffy.
Around the last ten minutes of your bagels rising, bring your pot of water on the stove to a boil, adding in the tablespoon of baking soda. Go ahead and preheat your oven to 425. Once you’ve reached a boil, add in a few bagels and boil on each side for 2 minutes.
After each bagel is done boiling, remove it from the water and place it on a lined backing sheet. Let it cool for a few minutes before adding your choice of bagel toppings. Then bake them in the over for around 20-25 minutes until they start to slightly golden on top.
Easy Sourdough Bagel Topping & Add-Ins
Add ins and toppings are a great way to mix up this recipe from sweet to savory. And really the possibilities are endless. Not only can you choose complimentary toppings and add ins but you can also choose a variety of spreads. I whipped up some fresh chèvre and mixed it together with some cinnamon and honey for a delicious sweet spread. Literally so good! Here are some ideas to get you going
Toppings
- Shredded Cheddar or Asiago Cheese
- Cinnamon & Sugar Dusting
- Sesame Seeds
- Everything But The Bagel Seasoning
- Coarse Salt
- Poppy Seeds
Add Ins
- Blueberries – Fresh or dried
- Raisins & Cinnamon
- Chocolate Chips
- Dried Fruits
If you choose to do add Ins and the whole batch of bagels will not have the same add ins, you will need to add these in to the individual balls before final shaping of the bagels. If the whole batch go bagels is to have the same add ins, knead that into the dough after the first rise.
How to Store Sourdough Bagels
The best thing about these sourdough bagels is that they are so convenient to have on hand during the week for breakfast. Seriously, it’s amazing to wake up and have healthy, fresh bagels on hand that taste just as great heated up as the day they were made.
The best way to store these sourdough bagels is to pre-slice them and freeze them. That way when you want to enjoy one, all you have to do is stick it in the toaster on defrost. Just make sure to not skip the pre-slicing step. Otherwise, you will have to heat them up in the oven. Which doesn’t affect the flavor or texture, it just takes longer.
If you choose to not freeze them, they will stay the freshest in a linen bread bag or airtight bag on the counter for up to three days.
Other Sourdough Breakfast Recipes
Sourdough Dutch Baby Puff Pancake
Sourdough Bagels
Ingredients
- 4 1/2 Cups of Unbleached All Purpose Flour
- 1 Cup of Active Sourdough Starter
- 1 1/2 Cup of Water
- 1 Tbsp Salt
- 2 Tbsp Honey or Cane Sugar
- 10 Cups of Water
- 1 Tablespoon of Baking Soda
Instructions
- In the bowl of a stand mixer or in a large mixing bowl, add your sourdough starter and honey and mix together
- Once fully combined, add the flour and salt and mix togehter well
- Mix in water until a dough forms
- Turn the dough out onto a well floured surface and knead for roughly 5 minutes
- Let the dough rise on the counter for 6-8 hours or until doubled in size
- Punch the dough down in the center and remove it from the bowl
- Separate into 8 equal pieces of dough
- Work the pieces of dough into little round balls
- Using a finger, poke a hole into the center of each ball of dough
- Stretch the hole by working the dough around your fingers in a circular motion
- Set the pre shaped bagels on a parchment lined cookie sheet and let rise for 2 hours or until risen
- Once risen, bring the 10 cups of water and 1 tbsp of baking soda to boil in a pot
- Boil the bagels in hot water for 2 minutes on each side
- Once done boiling, remove the bagels and allow them to cool just a bit on a rack
- After the bagels have cooled, press the tops of them into topping of choice
- Bake on 425 for 25-30 minutes or until the tops are browned
