Description
These sourdough bagels are chewy, golden, and naturally leavened with wild yeast. Perfect for breakfast or freezer-friendly meal prep.
Ingredients
1 cup active sourdough starter (100% hydration)
3 ½ cups bread flour
1 tablespoon honey
1 teaspoon salt
1 cup warm water
Optional: 1 tablespoon barley malt syrup for boiling
Toppings: sesame seeds, poppy seeds, everything seasoning
Instructions
1. Mix starter, water, and honey in a bowl. Stir until dissolved.
2. Add flour and salt. Mix into a shaggy dough and knead for 8–10 minutes until smooth.
3. Cover and let rise at room temperature for 4–5 hours until puffed.
4. Divide into 8 pieces, shape into balls, then poke holes to form bagels.
5. Place on parchment-lined tray, cover, and cold proof overnight (12–18 hrs).
6. Bring water to a boil, add malt syrup or honey. Boil bagels 30 sec per side.
7. Transfer to baking sheet, add toppings, and bake at 425°F for 18–20 minutes.
8. Cool on wire rack before slicing.
Notes
Make sure your starter is bubbly and active before mixing.
For extra chew, boil the bagels slightly longer—up to 45 seconds per side.
Slice and freeze for a quick breakfast option.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Bread
- Method: Baked, Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 240
- Sugar: 2g
- Sodium: 320mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg
Keywords: sourdough bagels, homemade bagels, fermented bread