Homemade Sourdough Bagels
Creamy on the inside, golden and chewy on the outside, these Homemade Sourdough Bagels hit all the comfort-food sweet spots and are surprisingly simple to make.
Servings: 8 servings
Calories: 250kcal
Equipment
- Mixing Bowl
- Pot for Boiling
- Baking Sheet
- Parchment Paper
Ingredients
Dry Ingredients
- 4 cups Bread Flour Measured and leveled, room temperature
Wet Ingredients
- 1.5 cups Warm Water About 95–105°F (35–40°C), not hot
- 1 tablespoon Salt Fine sea salt or kosher, measured
Toppings
- 1 tablespoon Sesame Seeds Optional, for topping
- 1 tablespoon Everything Seasoning Optional, for topping
Instructions
- Mix the flour, water, and salt in a mixing bowl until a shaggy dough forms. Use a wooden spoon or your hands to bring everything together. If the dough feels too dry, add a teaspoon of water at a time until it comes together.
- Knead the dough for about 10 minutes until smooth and elastic. You can knead by hand on a lightly floured surface or use a stand mixer with a dough hook.
- Let the dough rise for 4–6 hours until doubled in size. Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and leave it at room temperature.
- Divide the dough into 8 equal pieces and shape each into a ball.
- Poke a hole in the center of each ball and stretch to form a bagel shape.
- Boil each bagel in simmering water for 1–2 minutes on each side.
- Preheat the oven to 450°F (230°C) and place boiled bagels on a baking sheet lined with parchment paper.
- Bake for 15–18 minutes until golden brown, flipping halfway through.
- Let cool slightly before serving. Cool on a wire rack for 10–15 minutes.
Notes
For extra shine, brush with an egg wash before baking; for a vegan option, use water or aquafaba.
Nutrition
Calories: 250kcal | Carbohydrates: 50g | Protein: 10g | Fat: 1g | Sodium: 400mg | Potassium: 150mg | Fiber: 2g | Sugar: 1g | Calcium: 20mg | Iron: 2mg