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Easy Sourdough Bagel Recipe

Sourdough bagels that require little prep as long as you have your starter! Minimal ingredients, no-knead, and healthy, DF, egg-free, and refined sugar free! (If you don't use chocolate chips.)
Servings 10 bagels

Ingredients
  

  • 90 g active sourdough starter See my note above about scheduling, but make sure to feed it 6-10 hrs before mixing dough.
  • 270 g water
  • 500 g flour I like a mixture of spelt and bread flour but you can use all-purpose too.
  • 7 g salt we use Redmond's Real Salt!
  • 8 cups water (for boiling the next day)
  • 2 tbsp honey (you'll add this to boiling water)
  • additional toppings (everything seasoning, dried cranberries, dried blueberries, chocolate chips)

Instructions
 

  • Combine sourdough starter, water, flour and salt in a stand mixer until a smooth dough forms.
  • Shape into a rough ball and let sit for 8-10 hours, overnight.
  • When you wake up the dough should be puffy.
  • Divide into 10 pieces and then shape each into bagel form. For shaping, I just roll into a ball and poke a hole through the middle. Then I gently shape it into a bagel while stretching a bit without breaking the dough. (This is a bit of an art and you get better with practice!)
  • If you're going to add toppings to the bagels this is the time to do it! I add in chocolate chips, or dried blueberries, or dried cranberries by pressing 2-3 into the sides of the bagels and sort of pinching them to keep the toppings inside. Alternatively, you can sprinkle the tops of the bagels with 'Everything' seasoning after the boiling process (see note in the next few steps).
  • Leave bagels to rest for 15-20 minutes.
  • Meanwhile, pre-heat the oven to 425 degrees F.
  • Add 8 cups of water to a pot and turn stove on high. Once boiling, add 2 tbsp of honey then turn down to a simmer.
  • Gently drop 2-3 bagels at a time into the water. Keep them in the pot until they float to the surface, then place them onto a baking sheet lined with parchment paper. Repeat this process for all of the bagels.
  • Once they've all been boiled, they're ready to bake! If you plan to do 'Everything' bagels, now is the time to sprinkle the seasoning on the top!
  • Place the baking sheet with bagels into a 425 degree F oven for 20-25 minutes or until bagels are golden brown.
  • Serve and enjoy!
  • Note: these can be stored in an airtight container on the counter for 2-3 days.