Sourdough Bagels

Golden and chewy without the perfect amount of sourdough tang. With cream cheese, butter, a sandwich, the opportunities are endless!

It took me a long time to finally click with my sourdough starter. I can’t tell you how many times I started over from scratch or completely gave up after a week or two. So now that I finally have a sourdough starter that stays alive and well month after month, I love to bake with it! Sourdough bagels are a classic and something I can always go back to.

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Welcome to Sundays at Grace’s! A personal food blog sharing my favorite meals and recipes from my kitchen to yours. I hope you enjoy them as much as I do!

bagels, sourdough, sourdough starter, sourdough recipes, baking, sourdough era, sourdough journey
breakfast
Yield: 8
Sourdough Bagels

Sourdough Bagels

These sourdough bagels are perfectly chewy with a crisp golden crust and tangy flavor, made with a simple overnight rise for maximum ease and taste.

Prep time: 25 MinCook time: 35 MinInactive time: 12 HourTotal time: 13 Hour
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Ingredients

Dough
  • 1/2 cup (100 g) active sourdough starter
  • 1 cup + 1 tbsp (255 g) water
  • 2 tbsp honey
  • 2 tsp fine sea salt
  • 4 cups + 2 tablespoons (500 g) all-purpose flour
Water Bath
  • 6 cups water
  • 1 tbsp granulated sugar

Instructions

  1. In the bowl of a stand mixer, combine the sourdough starter, water, honey, and salt. Stir with a spatula to mix. Add the flour and use your hands to bring the dough together—it will be stiff.
  2. Attach the dough hook and mix on low speed for 6–7 minutes. Cover the bowl and let the dough rest at room temperature for 8–12 hours.
  3. Line a baking sheet with parchment paper. Turn the dough out onto a clean surface and divide it into 8 equal pieces. Shape each into a ball.
  4. To form the bagels, poke a hole through the center of each ball with your thumb, gently stretch into a ring, and place on the prepared baking sheet. Cover with a towel and let rise for 30–60 minutes, or until puffy.
  5. Preheat the oven to 425°F, placing a rack in the center. Bring 6 cups of water to a boil in a large pot and stir in 1 tablespoon of sugar.
  6. Boil the bagels in batches for 2 minutes per side. Avoid overcrowding.
  7. Transfer the boiled bagels back to the baking sheet. Once slightly cooled, add toppings if desired.
  8. Bake for 25–28 minutes, or until golden brown.

Nutrition Facts

Calories

270

Fat

1 g

Sat. Fat

0 g

Carbs

58 g

Fiber

2 g

Net carbs

56 g

Sugar

6 g

Protein

7 g

Sodium

594 mg

Cholesterol

0 mg
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