Sourdough Bagels
Sourdough Bagels
10 minutes of hands on time + sourdough = the best stand mixer sourdough bagels you’ve ever had! 🥯✨ I’ve tried my fair share of bagel recipes and this one takes the cake! It’s my tried & true recipe that I make weekly. The mixer does all the hard work while you go about your day, and the only hands-on part is shaping the dough before it bakes into the chewiest, golden bagels with an irresistible sourdough flavor and perfect bagel chew. Warm from the oven with a thick layer of cream cheese… Absolute heaven. Save this recipe! It’s so easy and the taste is phenomenal. You’re going to want these bagels stocked in your kitchen!
Ingredients
- 160 g starter
- 400 g water
- 20 g honey
- 20 g molasses
- 15 g coarse kosher salt
- 800 g all purpose flour
- 4 tsp olive oil
- 14 g baking soda for boiling
Instructions
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Ferment 5-8 hours. Until almost doubled. (You do not want to double the dough or over ferment it because this will lead to fluffy bagels and those are no good! We want chewy bagels.)
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Shape into balls and let sit for 30min.
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Poke hole in middle, stretch into a bagel shape. (How to do this is saved in a highlight bubble under my bio)
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Put the bagels on squares of parchment, and set them on a baking tray. Cover with plastic wrap or another baking tray and put them in fridge overnight.
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Next day: Let them come to room temp.
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Boil in honey or molasses water w baking soda. (1 Tbsp sweetener, 2 tsp baking soda)
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Preheat oven to 425, add bagels and bake 25 minutes.
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Enjoy!