Homemade sourdough bagels fresh out of the oven

Homemade Sourdough Bagels

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why make this recipe

Making homemade sourdough bagels is a fun and rewarding experience. Using sourdough discard means you can reduce waste while creating something delicious. These bagels are chewy on the outside and soft on the inside, offering a wonderful flavor that store-bought ones often lack. Plus, there’s nothing quite like the smell of fresh bagels baking in your kitchen!

how to make Homemade Sourdough Bagels

Ingredients:

  • 2 cups sourdough discard
  • 4 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 tablespoon active yeast
  • 1/4 cup warm water
  • 1 tablespoon baking soda (for boiling)
  • Toppings (e.g., sesame seeds, everything bagel seasoning)

Directions:

  1. In a bowl, mix the warm water with the active yeast and let it sit for about 5 minutes.
  2. In a large mixing bowl, combine sourdough discard, flour, sugar, and salt.
  3. Add the yeast mixture to the dry ingredients and mix until a dough forms.
  4. Knead the dough on a floured surface for about 10 minutes until smooth.
  5. Let the dough rise in a covered bowl for about an hour or until doubled in size.
  6. Punch down the dough, divide it into equal pieces, and shape them into bagels.
  7. Preheat the oven to 425°F (220°C).
  8. Boil a large pot of water and add the baking soda.
  9. Boil bagels for about 1 minute on each side, then place them on a baking sheet.
  10. Add toppings if desired.
  11. Bake for 20-25 minutes or until golden brown.
  12. Let cool before serving.

how to serve Homemade Sourdough Bagels

You can serve homemade sourdough bagels fresh and warm. They pair wonderfully with cream cheese, butter, or any spread of your choice. You can also enjoy them with smoked salmon, fresh veggies, or your favorite deli meats. For a delightful breakfast, top them with avocado, eggs, or nut butter.

how to store Homemade Sourdough Bagels

Store bagels in an airtight container at room temperature for up to 2 days. If you want them to last longer, place them in the fridge for about a week or freeze them. To freeze, wrap each bagel tightly in plastic wrap, then place them in a freezer bag. When ready to eat, toast them or warm them in the oven.

tips to make Homemade Sourdough Bagels

  1. Make sure your sourdough discard is bubbly and active for the best flavor.
  2. Knead the dough well to develop the gluten, which helps create the chewy texture.
  3. Experiment with various toppings to find your favorite.
  4. If your dough is too sticky, add a little more flour as you knead.

variation

You can add different flavors to your bagels. Try mixing in dried herbs, garlic powder, or even cheese into the dough. For a sweeter bagel, consider adding cinnamon and raisins.

FAQs

  1. Can I use regular yeast instead of sourdough discard?
    Yes, you can use regular yeast. You may need to adjust the amount of flour and liquid in your recipe.

  2. What if I don’t have active yeast?
    You can try using instant yeast, which can be added directly to the dry ingredients without proofing.

  3. How can I tell when the bagels are done baking?
    The bagels should be golden brown on top. You can also tap the bottom of a bagel; it should sound hollow when it’s fully baked.

Making homemade sourdough bagels is simple and fun, and it will surely impress your family and friends! Enjoy your baking!

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Homemade Sourdough Bagels

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  • Author: younes37-ys
  • Total Time: 45 minutes
  • Yield: 12 bagels 1x
  • Diet: Vegetarian
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Description

Chewy on the outside and soft on the inside, these homemade sourdough bagels are a rewarding way to use sourdough discard.

Ingredients

Scale
  • 2 cups sourdough discard
  • 4 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 tablespoon active yeast
  • 1/4 cup warm water
  • 1 tablespoon baking soda (for boiling)
  • Toppings (e.g., sesame seeds, everything bagel seasoning)

Instructions

  1. In a bowl, mix the warm water with the active yeast and let it sit for about 5 minutes.
  2. In a large mixing bowl, combine sourdough discard, flour, sugar, and salt.
  3. Add the yeast mixture to the dry ingredients and mix until a dough forms.
  4. Knead the dough on a floured surface for about 10 minutes until smooth.
  5. Let the dough rise in a covered bowl for about an hour or until doubled in size.
  6. Punch down the dough, divide it into equal pieces, and shape them into bagels.
  7. Preheat the oven to 425°F (220°C).
  8. Boil a large pot of water and add the baking soda.
  9. Boil bagels for about 1 minute on each side, then place them on a baking sheet.
  10. Add toppings if desired.
  11. Bake for 20-25 minutes or until golden brown.
  12. Let cool before serving.

Notes

Ensure your sourdough discard is bubbly for the best flavor. Knead well to develop the chewy texture.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bagel
  • Calories: 250
  • Sugar: 1g
  • Sodium: 400mg
  • Fat: 1g
  • Saturated Fat: 0g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 0mg

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