Homemade Sourdough Everything Bagels

Homemade Sourdough Everything Bagels!

I just posted a Bagel recipe the other day. My Sourdough Cinnamon Raisin Bagels.

The thing is that I just found the most perfect bagel recipe!

I didn’t really find it, more like I conquered it, after so many attempts over the years.

It’s not that I was making awful bagels. They just weren’t perfect. Or up to my standards.

But not anymore!

Because I nailed it this time!

You can check out some tips about making homemade bagels on my Cinnamon Raisin Bagels post.

After I posted that recipe, I made these bagels again, in the savory version.

We enjoyed them in sandwiches, and mainly avocado toasts.

Making homemade bagels is a work of love, specially sourdough bagels.

Shape your dough into perfectly round balls.

To shape the bagels, simply cut a hole in the middle of the bagels with your thumb. Stretch the hole gently, as you roll the bagel around in your hands, making sure to stretch the dough evenly on all sides.

After letting the shaped bagels rise, brush it with milk.

Sprinkle bagels with seasoning. And you’re ready to bake.

About the Everything Bagel Seasoning, I just used a bunch of stuff I had in my pantry. And you should do the same. Don’t be strict and limited, you can add any and everything to your bagel seasoning.

I used sesame seeds, poppy seeds, dried onions, dried garlic, coarse sea salt, and even some Za’atar I had in my spice cupboard. Za’atar is a tangy spice blend you will love, once you try it.

So, these bagels were super delicious! I hope you check out my recipes, and once again, my tips for making the perfect bagels can be found right on this post.

Check out that perfect crumb!!

And these bagels kept really well for a couple of days, actually. Bagels tend to get hard and tough after a day or so, however, on the third day, I had a bagel sandwich and they were still awesome!!

Remember you can also freeze the bagels, split or whole, in a zip loc bag for up to 2 months.

If you freeze the bagels cut in half, all you have to do when it’s bagel time, is to just pop these in the toaster, and that’s it. It will feel like you just went to the best bakery in town and grabbed some fresh bagels for breakfast!

If you like baking with sourdough, here are some other recipes you can check out.

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5 from 6 votes

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Sourdough Everything Bagels

Sourdough Everything Bagels. They have a crusty outside, a soft and fluffy inside, as all bagels should.

Course Bread

Cuisine American

Keyword bagels, sourdough

Prep Time 40 minutes

Cook Time 30 minutes

Total Time 1 hour 10 minutes

Servings 14 bagels

Calories 190 kcal

Ingredients

• 300 grams sourdough starter 1 1/2 cups, 10.6 oz.
• 295-350 grams warm water 90-100F (1 1/4 cup- 1 1/2 cup, 10-12 oz.)
• 1 tablespoon vegetable oil
• 1 tablespoon barley malt syrup or honey
• 2 1/2 teaspoons fine sea salt
• 3 cups all-purpose flour
• 3 cups whole wheat flour
• To boil bagels
• 1 tablespoon baking soda for boiling bagels

Topping

• 1/4 cup milk

Everything Bagel Seasoning

• 1 teaspoon sesame seeds
• 1 teaspoon poppy seeds
• 1 teaspoon dried onions
• 1 teaspoon dried garlic
• 1 teaspoon coarse sea salt I use Maldon
• 1 teaspoon Za’atar.

Instructions

1. Start by mixing the sourdough starter, 1 1/4 cup of water, vegetable oil, malt syrup, sea salt, and flours together in a bowl.
2. Mixture will seem extremely stiff. That’s ok. Just make sure all the flour is getting hydrated. If necessary, pour that remaining 1/4 cup of water in, if you see too much dry flour that won’t incorporate into the dough.
3. Cover bowl with a damp towel and let dough sit for 10 minutes.
4. Kneading: I would recommend a stand mixer to knead this dough. Or a lot of elbow grease.
5. Bagel dough should be kneaded at least 7 minutes by machine, probably double by hand. And it’s a very stiff dough, so it’s not the easiest to knead.
6. It’s very important that you knead this dough properly, so the bagels will have their proper texture and gluten development.
7. At the end of kneading, dough should be smooth, but still pretty stiff and dense.
8. Transfer dough to a lightly oiled bowl.
9. Cover with a damp towel.
10. Let it rise in a warm place for about 4 hours.
11. If your place is cold, let it rise 5 hours.
12. Transfer dough to the counter.
13. I split mine into 100 g (3.5 oz.) pieces, and ended up with 14 pieces.
14. Turn pieces into balls by rolling them against the counter, with your hand in a cup shape.
15. Use the counter to push the dough against itself and turn into a perfect round.
16. There are plenty of videos on youtube that show this technique properly. Very easy, and you’ll always end up with perfectly shaped rolls, bagels.
17. Now that you’ve rolled all the pieces into balls, start by making a hole in the center of each ball with your finger. Expand the center out with your hands, by rotating the bagel as you shape the hole in the middle.
18. Check pics above to see how I did it.
19. Then, place bagels in 2 baking mat or parchment paper lined baking sheets.
20. I put 7 bagels in each baking sheet.
21. Cover both trays with a damp towel. Let them sit at room temperature for 1-2 hours.
22. Once the dough is springing back as you touch it, means your bagels are ready to go.
23. Pre-heat oven to 425F.
24. Bring a large pot of water to a boil.
25. Once water comes to a boil, add baking soda to the pot.
26. Boil bagels in batches, being careful not to overcrowd the pan.
27. You should boil bagels about 20 seconds on each side. I don’t like to boil them over 1 min total, or their crust might turn out too hard.
28. Remove bagels with a slotted spoon after they have boiled about 20 seconds on each side.
29. Place boiled bagels in a baking sheet, lined with parchment paper or a silicon mat, and sprinkled with semolina/cornmeal, if you’d like.
30. Brush bagels with milk.
31. Sprinkle with whatever seasoning of your preference. I used a combination similar to Everything Bagel Seasoning. I used sesame seeds, poppy seeds, dried onions, dried garlic, coarse sea salt, and even some Za’atar I had in my spice cupboard. Za’atar is a tangy spice blend you will love, once you try it.
32. I made a big batch of this seasoning to keep on my cupboard.
33. I just keep it in a shaker, and shake on top of toasts and other savory goodies.
34. After sprinkling your bagels with the seasoning, place trays in the oven.
35. Bake for about 10 minutes. Rotate pans. Bake for another 5-15 minutes. It will really depend on your oven and what size bagels you decided to make.
36. Once bagels have a deep golden color, remove them from the oven. Let them cool and enjoy them fresh.
STORAGE: I like to enjoy the bagels when they are very fresh. That’s when they are the best. However, nothing wrong with leftover bagel toast in the morning. Keep bagels in an air-tight container for up to a couple of days, I wouldn’t go longer than that. You can also freeze them wrapped in foil and inside of a ziplock bag or freezer container for up to 2 months.
37. For variations: For other variations, check out this Sourdough Cinnamon Raisin Bagels.
38. For bagel topping ideas: Seeds (Sesame, poppy, flax, sunflower, fennel), cheese (asiago is a big favorite), coarse salt, spice blends.

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