Bread/ Breakfast

Sourdough Bagels

This is the fourth month of Sourdough Surprises and I couldn’t be happier with all the fun things we have made! So far we have made donuts, pretzels, danish, and now bagels!! I am still loving using my sourdough starter, and hope that you are using yours, too!! The recipe that we chose was an awesome one, very simple to follow and we all had great results with them! It did call for two or three ingredients that the average cook might not have in their kitchen (milk powder, non-diadastic malt powder, and vital wheat gluten), but I have listed some substitutions for these in case you don’t feel like going out and buying them. Although, all three will come in handy for bread baking – just saying! 🙂 
I decided to make four different kinds of bagels, because I couldn’t choose just one. I made the plain bagels, which were great. I also threw some cinnamon and raisins in two, some freeze dried berries in two more (which worked perfectly!), and then two of my all time favorite – everything!!! For the everything bagel I mixed up 1 tsp each of poppy seeds, sesame seeds, dried onion flakes, dried garlic flakes, and then a pinch of salt.
All of the bagels turned out great! They are a little smaller than the ones that you buy in the store, but probably a better portion sized. They are both soft and chewy, everything a perfect bagel should be! And a whole lot easier to make than I expected them to be! I will definitely be making these again!! 
Don’t forget to stop by Sourdough Surprises in a few days to see what the awesome new challenge will be for July!!! 🙂 
These bagels have also been submitted to Yeastspotting, a weekly showcase of all things yeasted! 

HTML code here:

Sourdough Bagels (Wild Yeast)

Yields: 8 bagels

339 grams flour
10 grams vital wheat gluten
121 grams cold water (you can substitute this for milk if you do not have milk powder)
 28 grams milk powder
16.4 grams non-diatatic malt powder (or barley malt syrup, or even brown sugar)
10.1 grams salt
301 grams active (bubbly) 100% sourdough starter
1 TBSP baking soda, for boiling

In the bowl of your stand mixer, combine the starter, water, flour, malt, milk powder and salt.
Mix on low speed to combine.
Switch to the dough hook and mix on medium-low speed until the dough is very smooth and strong and almost rubbery (this takes a while).
Turn the dough out onto an un-floured counter and knead a few times to get a smooth ball that feels satiny and tight.
Cover the dough loosely with plastic wrap and allow to sit for 10 minutes.

Divide the dough into 8 pieces (each weighting about 100 grams), roll each piece into a ball.
Cover with the plastic wrap and allow to sit for 10 minutes.

Line a cookie sheet with parchment paper and sprinkle a tiny bit of flour on it.
Take a ball of dough and roll it into a snake about 8-10 inches long.
Wrap the snake around your hand so that the ends are in your palm and overlap by about 2 inches.
Roll your palm on the counter so that the ends fuse together and you end up with a donut shape.
Place the bagel on the cookie sheet and continue with the rest of the dough balls.
When all are done, cover the cookie sheet with plastic wrap and allow the donuts to sit on the counter for 4 hours, or until the donuts look and feel a little puffy.

Place the cookie sheet in the refrigerator for 4-8 hours.

Preheat your oven to 425 F and put a large pot of water on to boil.
Place a cooling rack on the counter with a towel under it.
Remove the bagels from the fridge, take them off of the cookie sheet (keep the cookie sheet), brush any excess flour off and place them on the cooling rack.
When the water is boiling, add the 1 TBSP of baking soda.
Drop the bagels into the boiling water, no more than two at a time, for 20 seconds.
Remove the bagels from the water and place them on the cooling rack for about 30 seconds before moving them to the cookie sheet.
When all the bagels are on the cookie sheet, place the cookie sheet in the oven and turn the temperature down to 400 F.
Bake 24-26 minutes, or until golden brown – after they have baked for 12 minutes open the door to the oven to let out steam, and then close it again.
Cool the bagels on a wire rack.

You Might Also Like


  • Reply
    shelley c.
    June 20, 2012 at 11:36 AM

    Your bagels look so professional, and the varieties you made sound perfect for breakfast right about now!! I am having so much fun with this!!

  • Reply
    June 20, 2012 at 2:55 PM

    Jenni your bagels are awesome! I love how that everything bagel looks, so pretty. Cinnamon raisin bagels are one of my faves and I didn't even think of making them – next time! (Oh, there will be another batch of bagels!!)

  • Reply
    June 21, 2012 at 5:26 AM

    I really like the idea of the dried onion topping. Am going to try that next. And looking forward to more sourdough adventures with you all!

  • Reply
    June 21, 2012 at 4:09 PM

    I would like to eat every single one of those bagels. Every single one. I love the 'everything' topping. I'm a big fan of sesame seeds on bagels, and yours sound like a must-try.

    Looking forward to Challenge 5!

  • Reply
    Ilan @
    June 23, 2012 at 8:39 PM

    I've always wanted to make bagels.
    This is really neat.

    I like the precision on the ingredients… .1 haha

  • Reply
    June 29, 2012 at 12:12 AM

    Your bagels look awesome! I bet they taste great because of the sourdough starter!

  • Leave a Reply