Recipe for Sourdough Bagels

Sourdough bagels, like all other sourdough- is incredibly satisfying to make and delicious to share. Now, that’s not to say that this recipe is quick and easy. But it does make the most beautiful batch of bagels and is a great way to use up any sourdough starter that you have left over.

The sourdough takes it’s time, but not too much of yours if you are in the swing of sourdough baking. It’s not difficult at all. Truly, it just involves a bit of planning in regards to timing and then only about 25-30 mins hands on time. The results are so great and very very worth the effort!

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This recipe is for sourdough bagels. If you haven’t a starter on hand and are keen to give this a go, please go back a few posts and follow our guide which will get you going with your own homemade starter and a great, basic bread recipe.
Of course, there are loads of wonderful recipes all over the internet for regular bagels. They are super satisfying and delicious to make.

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Sourdough Bagels

Prep time plus overnight resting time: approx 5 hours proving, 8 hours resting in the fridge
Cooking time: 30 mins
Makes: 10
Equipment recommended – electronic scales, dough scraper, electric mixer, saucepan and wire rack.

380g The Healthy Baker Plain Flour
120g cold water
10g sea salt
310g ripe, bubbly starter
2 tbsp bicarbonate of soda

Semolina for dusting, about 1/2 cups
3 tbsp black sesame seeds
3 tbsp white sesame seeds

Combine the flour, water, salt and starter in the bowl of an electric mixer with a dough hook. Mix on low for about five minutes until the dough is smooth. It will be rather strong and you might need to hold the mixer on the bench so it doesn’t ‘walk’ too far (I speak from experience!).

Turn dough out onto a work surface and gently knead for a minute or two so you have a smooth, round ball. Now place this in a lightly oiled bowl, cover with plastic wrap and rest for 20 minutes.

Divide the dough into 10 pieces, about 100g each. Form into a ball, cover and rest for another 20 minutes. Dust a baking tray with semolina and begin shaping the dough balls into bagels. To do this, roll the first ball into a cylinder, about 13cm long and about 3cm wide. Roll around your palm to create a round bagel shape, pressing the edges together to seal.  Repeat with remaining dough then wrap the tray with plastic. Leave to prove (rise) in a warm place for about four hours. Transfer to the fridge overnight or for at least 8 hours.

When ready to bake, you just need to get a few things sorted before pulling your bagels out of the fridge. Preheat the oven to 200C. Position a cooling rack over a tea towel, mix together the sesame seeds in a shallow dish or tray and put a large saucepan of water on to boil. Once the water is boiling, add the bicarbonate of soda. Remove the bagels from the fridge and drop three at a time into the boiling water for about 20 seconds at a time. Remove with a slotted spoon and transfer to the cooling rack for about 10 seconds. Press one side down into the seeds and place back on the baking tray. Repeat with remaining bagels.

Bake for 25-30 minutes or until golden brown.  Serve with smoked salmon, cream cheese, avocado or whatever you fancy!

This recipe was inspired by and adapted from one given on the wonderful Wild Yeast Blog.

For this and more baking inspiration, please head to The Mill House blog. Happy Baking xxx