Description
These easy sourdough bagels use starter or discard for a chewy, bakery-style bite with a golden crust. No long fermentation needed—perfect for breakfast, brunch, or meal prep.
Ingredients
100g sourdough starter (active) OR sourdough discard
500g bread flour
250g water
30g sugar
10g salt
Pinch of yeast (only if using discard)
2 quarts water (for boiling)
1 tbsp honey (for boiling water)
Instructions
1. In a mixing bowl, combine sourdough starter (or discard), bread flour, water, sugar, and salt. If using discard, add a pinch of yeast.
2. Mix until a shaggy dough forms, then knead on a lightly floured surface for about 10 minutes until smooth and elastic.
3. Place dough in a lightly greased bowl, cover, and let rise at room temperature for 1–2 hours until doubled.
4. Punch down dough. Divide into 8–10 equal portions. Roll into balls, poke a hole through the center, and gently stretch to form bagels.
5. Bring a large pot of water to a boil. Add honey.
6. Boil each bagel about 30 seconds per side. Remove with a slotted spoon and place on a parchment-lined baking sheet.
7. Preheat oven to 425°F (220°C). Bake 20–25 minutes, until deeply golden. Cool before slicing.
Notes
Bread flour gives the chewiest texture; all-purpose flour works but will be slightly softer.
For toppings (sesame, poppy, everything seasoning), add them right after boiling while the bagels are still damp.
To store: keep airtight at room temp 2 days, refrigerate up to 5 days, or slice and freeze up to 2 months.
- Prep Time: 25
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 260
- Sugar: 4
- Sodium: 390
- Fat: 1
- Saturated Fat: 0.2
- Unsaturated Fat: 0.6
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 9
- Cholesterol: 0