Easy and Versatile Sourdough Bagels

Ok, so I titled this easy and versatile because they really are! So, don’t look at all the steps and be intimidated. It is SO worth it! These are a family favorite and can be made into any kind of flavor. I promise, I’m not exaggerating, these are my favorite sourdough “product” I make, hands down.

Not only is it a great way to use your sourdough starter, but it is a great alternative for sandwich bread. I mean, have you ever had a BLT on an Everything bagel?! My kids like the cinnamon and sugar version, and I like the cheese, or just plain. Either way, you can make something for everyone!

The dough is easy to work with and turns out a chewy, crispy, yet soft bagel, great for cream cheese spreadin’ or sandwich makin’. You will want to double the recipe, I promise! They also do well made up and then frozen for a later quick breakfast on the go.

You NEED to make these bagels!

Sourdough Bagels

Recipe by Ellie Holt @Holt Family FarmsCourse: BreakfastDifficulty: Medium

Servings

8

servings

Cooking time

25

minutes

Ingredients

• 1/2 Cup of sourdough starter (active and bubbly)

• 1 Cup of water

• 2 Tablespoons of honey

• 2 teaspoons of salt

• 4 Cups of flour (unbleached, all purpose)

• 1 Tablespoon baking soda + 1 Tablespoon of sugar for boiling

Directions

• Add sourdough starter, water, honey, salt, and flour 1 cup at a time. Mix until it comes together to form a ball. The dough will be stiff, but smooth and stretchy.
• Cover the dough and let it sit for 8-12 hours to ferment. I usually do this overnight.
• Divide into 6-8 equal parts depending on how big you want you bagels to be.
• Roll the dough into balls, then make a hole and stretch.
• Cover and let them sit in a warm place until they have “risen”. This can take anywhere from 1-3 hours depending on your kitchen temperature.
• Bring a large pot of water with the baking soda + sugar to a boil.
• Use a slotted spoon and place the bagels into the water. Boil on each side for about 1 minute.
• Roll in your desired seasonings and place on parchment paper.
• Bake at 425º for 20 minutes.

Notes

• You can easily double or triple this recipe for a crowd.
• These also work well to freeze if you want to make a batch for later.

What I used: