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Soft Sourdough Bagels

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Prep Time 5 minutes
Cook Time 22 minutes
Resting Time 20 hours
Servings: 8 Bagels
Course: Breakfast, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 5 cups Flour All Purpose
  • 3/4 cup Active Sourdough Starer
  • 2 1/2 tbsp Honey
  • 2 tsp Salt
  • 1 1/2 cups Water
Water Bath
  • 1 tbsp Baking Soda
  • 1 tbsp Sugar Brown

Equipment

  • 1 Parchment Paper
  • 1 Dough Hook

Method
 

  1. Add the dough ingredients to your bowl. Mix on low speed with a dough hook for 4-8 minutes. (See notes)
  2. Cover and place on the counter for 30-45 minutes.
  3. Place in the fridge for 12-20 hours.
  4. Prepare your cookie sheet by covering it with a piece of parchment paper.
  5. Remove from the fridge. Place onto your workspace and cut the dough into 8 equal pieces.
  6. Then roll each piece into a ball. Then slightly pull the outsides of the ball to the back and center of the ball.
  7. Flatten each ball slightly while forming it into a flatter circle.
  8. Use your fingers to poke a hole into the dough, then stretch that hole wider than your desired end result. About 1-2 inches.
  9. Allow these bagels to rest covered on your parchment paper for 1-2 hours.
  10. Preheat your oven to 400 degrees Fahrenheit.
  11. Get your pot of water to a boil. Then add your baking soda and sugar.
  12. Carefully lower your bagel one at a time into the water using a wooden utensil. (I use a flat spoon) Allow each side of the bagel to be in the water for 20-30 seconds.
  13. After removing it from the water, dip each bagel into your toppings. Then place it onto your parchment paper.
  14. Bake for 20-23 minutes. Enjoy!

Notes

Alternatively if you don't have a dough hook, you can knead the dough.