Simple Homemade Sourdough Bagels
Delightful homemade bagels with a chewy texture and tangy flavor from sourdough starter, perfect for breakfast or snacks.
Equipment
- Mixing Bowl
- Pot for Boiling
- Baking Sheet
Ingredients
Main Ingredients
- 4 cups All-Purpose Flour High-quality flour for best texture.
- 1 cup Active Sourdough Starter Ensure it is bubbly and well-fed.
- 1.5 cups Lukewarm Water Warm enough to activate yeast.
- 2 teaspoons Salt Fine sea salt recommended.
- 1 tablespoon Honey or Sugar Optional for sweetness and browning.
Optional Toppings
- 0.25 cup Toppings (e.g., sesame seeds, poppy seeds) For sprinkling on top before baking.
Instructions
- Combine 1 cup of active sourdough starter with 1 cup of lukewarm water in a large mixing bowl. Stir gently to combine.
- Gradually add 4 cups of all-purpose flour, one cup at a time, mixing until a rough dough forms. Add 1 tablespoon of honey or sugar if desired.
- Add 2 teaspoons of salt and knead the dough for about 10 minutes until smooth and elastic.
- Form the dough into a ball, place it in a greased bowl, cover, and let it rest for 4 to 6 hours until doubled in size.
- Punch down the dough, divide it into 8 pieces, and shape each into a ball. Poke a hole in the center and stretch it to about 2 inches in diameter.
- Let the shaped bagels rest for 30 minutes while preheating the oven to 425°F (220°C) and boiling water in a pot.
- Boil the bagels for 1 minute on each side, then place them back on the baking sheet.
- Sprinkle toppings on the bagels while wet, then bake for 20 to 25 minutes until golden brown.
- Let the bagels cool on a wire rack before serving.
Notes
Store leftovers in an airtight container for up to 2 days or freeze for longer storage.