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Sourdough Bagels

We loooove our sourdough bagels around here! Baking your own bagels is not only easy, but a huge money saver compared to buying at the store. Not only that but you get to control all the ingredients, and these only have 4 + toppings! We bake these at least once a week!



Ingredients:


1 recipe sourdough master dough (this will make 8 bagels)


Method:


For bagels I follow the sourdough master dough recipe just like if I was making any other kind of bread right up until I get to the shaping portion of the recipe.


The method for bagels is MIX, RISE, STRETCH & FOLD, RISE, PRESHAPE, REST, SHAPE, RISE, BOIL, BAKE


When you reach the SHAPE step, that's where the recipe is different depending on what type of bread product you're baking. For bagels we:


  • Divide the dough into 8 equal pieces.

  • Shape each piece into a ball with one hand, by pulling it in a circular motion against the counter between my thumb and pointer finger until I have a tight ball.

  • Pierce the dough ball with my thumb to make the center hole and I twirl the dough around my two pointer fingers to stretch it out.

  • Place on a floured countertop and cover with a flour sack towel and allow to rise about 1 hour

  • Boil 6 cups water + 2 Tbsp honey

  • Add bagels 3 at a time to the boiling water, boil 1 minute per side then remove to a parchment lined baking sheet

  • When all bagels are boiled, add any toppings you desire (our favorites are cheese and everything bagel seasoning)

  • Bake at 425 for 25 minutes

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