Sourdough Pretzel Bagels
It’s time to elevate your bagel game! Whether using active or discard sourdough, these homemade bagels offer endless topping combinations. With a perfect chewy texture and irresistible flavor, they surpass store-bought options, making breakfast or snack time a delicious affair.
Recipe Type: Breakfast | Serves: Makes 8-10 bagels
Ingredients
Sourdough Starter: 1/2 cup (active or discard)
Water: 1 cup
Honey: 2 tbsps
Sea Salt: 2 tsp
Flour: 4 cups + more for shaping
Water Bath
Water: 8 cups
Cane Sugar: 2 tbsp
Baking Soda: 2 tbsp
Topping Ideas
Sesame Seeds
Coarse Sea Salt
Nutritional Yeast, Chili Flakes & Dried Rosemary
Poppy Seeds
Cinnamon Raisin* (see instructions for details)
Instructions
In your stand mixer, combine your starter, water, honey, and salt. Knead with a dough hook on the lowest setting. Add in your flour, little by little. Once incorporated, continue kneading on the lowest setting for about 5 minutes.
If using active starter, cover the bowl and let rest at room temperature for 8-12 hours.
If using discard starter, cover the bowl and let rest at room temperature for 1 hour.
*If making cinnamon raisin bagels, incorporate your cinnamon and raisins with the flour.
Line a baking sheet with parchment paper. Divide your dough into 8-10 equal pieces and shape each piece into a ball. If your dough is too sticky, use some flour! Use your thumb to poke a hole in the middle of the ball. Place onto the baking sheet. Cover the bagel shapes with a damp towel and let rise for 1 hour or until puffy.
In the meantime preheat your oven to 400.
To prepare your water bath, bring 8 cups of water to a boil in a large pot, and add in your sugar and baking soda. Once the bagels have finished rising, place bagels in the water bath, 2 at a time. Boil for 2 minutes on each side.
Remove the bagels from the water bath and place them back on the parchment-lined baking sheet. Once they have slightly cooled, dip them into the toppings and place them back onto the baking sheet.
Bake the bagels at 400 for 25-30 minutes, or until golden brown. Enjoy!
I love to make a bunch of these bagels, slice them once cooled, and then freeze! When I want to eat one, I simply pop it out of the freezer, toast it, and voila!