Description
Craft your own artisanal sourdough bagels with a crispy exterior and chewy interior, perfect for any topping.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup bread flour
- 1 cup sourdough starter
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup water
- Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning
Instructions
- Combine the all-purpose flour, bread flour, sourdough starter, salt, sugar, and water in a mixing bowl to form a shaggy dough.
- Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- Shape the dough into a ball and place it in a covered bowl to rise for 4–8 hours or overnight in the fridge.
- Preheat your oven to 425°F (220°C) about 30 minutes before baking.
- Divide the risen dough into 8 equal pieces and roll each into a ball, poking a hole through the center to form the bagel shape.
- Rest the bagels for 30 minutes to relax the gluten.
- Boil a large pot of water, reduce to a simmer, and boil each bagel for 1-2 minutes on each side.
- Transfer the boiled bagels to a baking sheet lined with parchment paper.
- Add your desired toppings by pressing them onto the surface of the bagels.
- Bake for 20-25 minutes until golden brown and fragrant.
- Cool on a wire rack before enjoying.
Notes
Use an active sourdough starter for the best flavor. Customize toppings based on your preferences.
Nutrition
- Serving Size: 1 bagel
- Calories: 210
- Sugar: 1g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg