Breakfast, Recent Recipes, Sourdough, Vegetarian
Homemade Simple Plain Sourdough Bagels
Learn how to make your very own homemade plain bagels, better than any store-bought bagel! Made from scratch with fresh active bubbly sourdough starter. My recipe for sourdough bagels is so pillowy soft, perfectly golden and are easy to make with a little prep.
Table of Contents
- A Soft Delicious Plain Sourdough Bagel
- My Best Tips
- Ingredients
- Tools Needed
- FAQ
- How To Make Sourdough Bagels:
- Printable Recipe Card
A Soft Delicious Plain Sourdough Bagel
Today, I’m so happy to share one of my favorite recipes: homemade sourdough bagels! There’s something magical about making these chewy, golden-brown delights totally from scratch.
As someone from New York, I know a good bagel! A few years ago I couldn’t have dreamed I would be able to make bread let alone bagels. With just a few simple ingredients – flour, water, salt, and of course, a lively sourdough starter –You can make your very own sourdough bagels , with ingredients you already have in your pantry.
So, roll up your sleeves to knead, shape, and boil our way to bagel heaven. If you’re a beginner in the kitchen, no problem! Making sourdough bagels at home isn’t so hard, so grab your apron and let’s get started on this delicious adventure together!
My Best Tips
- Bagel dough is supposed to be firm, don’t add to much water.
- If the dough isn’t firm. the dough will not hold form well enough after proofing to make perfectly round bagels when shaping.
- Make sure water is at a roaring boil before boiling dough.
- If you don’t have eggs for an egg wash use melted butter at room temp instead. Water can also be used a substitute.
- If you can’t shape your bagel dough after the 8-hour rise, place it in the fridge to ferment.
- Oven temperature needs to be hot enough set to 425 degrees before you put the bagels in the oven
- Depending on the heat displacement of your oven you may have to flip your bagels. In order to cook the bottom evenly.
Ingredients
- Organic All-Purpose Flour: I prefer organic flour because it does not contain pesticides.
- Active Starter: Needs to have been fed within the last 24 hours.
- Salt: Milk, Cream or half & half would be fine
- Egg Wash: Be sure to use good quality eggs, I used pastured raised eggs
- Honey: I prefer local honey but any hone on hand is great.
- Malases: Very important don’t skip this item, will help to color your bagels in the oven.
- Warm Water: skip the sugar or use any sugar replacement with a 1:1 ratio.
- Baking Soda: Always use aluminum free baking powder.
Tools Needed
FAQ
Can I Freeze These Baked Bagels?
Yes you can! Stack bagels on top each other. With a square cut out of the parchment paper. place in between each bagel in a freezer safe bag. Having homemade stored bagels will make breakfast fast, easy & delicious! They will stay good for 3-4 months in the freezer. Thaw at room temperature.
How Long Will They Be fresh at Room Temperature?
They will last about 2-3 days at room temp.
What’s The Best Flour to Use?
My favorite flour for making sourdough breads is King Arthur All Purpose Flour
Can I Substitute Molases?
You substitute the molasses with brown sugar or cane sugar.
How To Make Sourdough Bagels:
Add warm water to a large measuring up or mixing bowl, add in honey and active sourdough starter that’s been fed within the last 24 hours. Mix well and set aside.
In a large mixing bowl, combine the flour and salt and mix well. Then add the water and sourdough mixture and knead dough for 15 minutes by hand till smooth and glossy or in a stand mixer till the dough pulls away from the bowl.
Let rise for 8 hours then turn dough out onto work surface, cut dough into 16 equal pieces. Form into ball, then roll out with a rolling pin like its tortilla.
Then roll the flattened dough up like a tube lightly with a open palm.
At the end of the tube gently open the end by placing a finger the hole at the end. To gently open it up and place the other end in the hole. Then tuck ends together and pinch lightly.
Insert pointer finger and middle finger in the hole and lightly role with palm to get a smooth seal. Don’t apply to much pressure, that will ruin the perfect round shape. Allow to rise for an hour or till the bagel dough doubles in size.
Add water to a large pot and bring to a roaring boil, add molasses and baking soda then mix with spoon.Gently place bagel dough in water 2 or 3 at a time depending on how big your pot is. Boil for 1 minute then flip and boil the other side for a 1 minute.
Remove from pot drain off access water and place on sheet pan with parchment paper.
Beat and egg and add 1 tbsp of water and beat till combined then, brush bagels with egg wash. and sprinkle on any toppings like everything bagel seasoning.
In a preheated oven set to 425℉ bake bagels for 20 minutes. After 20 minutes remove from oven allow to cool completely on a wire rack.
Slice and serve with your favorite spread or toppings!
I love hearing from you! don’t forget to share your experience making this recipe, with me on YouTube or Instagram @agoodwifeparvati So I can share it too!
Other Recipes That Are Sourdough:
- Sourdough Pie Crust
- Sourdough Lemon Blueberry Muffins
- Sourdough Cinnamon Rolls
- Sourdough Discard Sugar Cookies
Printable Recipe Card
Plain Sourdough Bagels
Equipment
- Sheet Pan
- Parchment Papers Bakers Paper Non wax
- Silicon Spatula or Mixing Spoon or Dough Whisk
- Large Bowl
- Measuring Cups
- Measuring Spoons
Ingredients
- 8 cups Organic All Purpose Flour
- 4 tsp Himalayan Pink Sea Salt
- 2 tbsp Organic Honey Dissolve in warm water with active Sourdough starter
- ½ cup Active Sourdough Starter
- ½ tsp Baking Soda Add to boiling water
- 1 tbsp Molasses Add to boiling water
- 2 cup Warm Water Don't add all in at one time, add more or less if needed
Egg Wash
- 1 whole Egg
- 1 tbsp Water
Instructions
- Add warm water to a large measuring up or mixing bowl, add in honey and active sourdough starter that's been fed within the last 24 hours. Mix well and set aside.1/2 cup Active Sourdough Starter, 2 cup Warm Water, 2 tbsp Organic Honey
- In a large mixing bowl, combine the flour and salt and mix well. Then add the water and sourdough mixture and knead dough for 15 minutes by hand till smooth and glossy or in a stand mixer till the dough pulls away from the bowl.8 cups Organic All Purpose Flour, 4 tsp Himalayan Pink Sea Salt
- Let rise for 8 hours then turn dough out onto work surface, cut dough into 16 equal pieces. Form into ball, then roll out with a rolling pin like its tortilla.
- Then roll jelly role style , then tuck ends together and pinch lightly. Insert pointer finger and middle finger in the hole and lightly role with palm to get a smooth seal. Don't apply to much pressure, that will ruin the perfect round shape.
- Allow to rise for an hour or till the bagel dough doubles in size.
- Add water to a large pot and bring to a roaring boil, add molasses and baking soda then mix with spoon.1/2 tsp Baking Soda, 1 tbsp Molasses
- Gently place bagel dough in water 2 or 3 at a time depending on how big your pot is. Boil for 1 minute then flip and boil the other side for a 1 minute.
- Remove from pot drain off access water and place on sheet pan with parchment paper.
- Beat and egg and add 1 tbsp of water and beat till combined then, brush bagels with egg wash. and sprinkle on any toppings like everything bagel seasoning.1 tbsp Water, 1 whole Egg
- In a preheated oven set to 425℉ bake bagels for 20 minutes.
- After 20 minutes remove from oven allow to cool completely on a wire rack.
- Slice and serve with your favorite spread or toppings!
AFFILIATE DISCLAIMER: This post may contain affiliate links which means I may receive a small commission for purchases made through these links. I will only recommend products that I have personally used and consider valuable. Learn more on my Private Policy page.
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