Sourdough Bagel

Start with your favorite sourdough that is fed and active. You can make these in one day if you start early enough, but they are best when the dough is allowed to sit overnight. These are easy to customize also!

Sourdough Bagel
Print Recipe
16 bagels
16 bagels
Sourdough Bagel
Print Recipe
16 bagels
16 bagels
Cinnamon Sugar Topping (Optional)
Other Topping Ideas
Servings: bagels
  1. Mix the flours, cinnamon, sugar and salt in a large bowl.
  2. Make a well in the middle and add sourdough and most of the water.
  3. Mix well, adding more flour if too wet.
  4. Let sit for 5 minutes.
  5. Stir dough adding more flour or water as needed for a moist and firm dough.
  6. Add cranberries if using.
  7. On a floured countertop, knead the dough slightly, adding more flour to form a firmer dough.
  8. Do a stretch and fold times with a 10 minute break between each if desired.
  9. Set dough in lightly oiled bowl and turn to coat.
  10. Cover the bowl with plastic wrap and place the dough in refrigerator over night.
  11. The dough may not not raise much, but we have also had it double.
  12. Pull dough out and let it warm up, it will raise a little more.
  13. Divide dough into 16 pieces.
  14. Using favorite method, form each into bagel shape.
  15. Place on lightly greased cookie sheet.
  16. Cover and let rest while bringing a large pot of water to boil.
  17. Preheat oven to 425ºF.
  18. Once water boils, reduce the heat and add 1 Tbl baking soda if using.
  19. Carefully drop raw bagels into simmering water.
  20. Once they float to the top, let them remain there about a minute and then flip.
  21. Boil another minute (2 for a chewier bagel) and then remove with a slotted spoon on to two parchment lined cookie sheets.
  22. Mix together cinnamon sugar ingredients.
  23. Add egg wash (one egg mixed with a little water) and/or toppings if desired.
  24. Top each bagel with cinnamon mixture.
  25. Bake for 20 - 25 minutes, or until golden brown.
  26. Cool on a wire rack before eating.
Recipe Notes

These are also good with all unbleached flour, but we prefer them with whole wheat.  You can go up to 50/50 on the whole wheat and white flour.

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2 Replies to “Sourdough Bagel”

  1. 1/2 cup of sourdough starter is about 140 g. Commenting because every time I come back to this recipe I have to look it up again!

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