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Sourdough Bagels, don’t do store-bought again!

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Sourdough Bagels- perfect breakfast sandwiches

Back away from those bland expensive store-bought bagels! If you have a sourdough starter on hand, then you are able to make the most delicious and simple sourdough bagels ever!

I have always thought that bagels are probably too hard and complicated to make, but man was I wrong! With just a couple of ingredients and a few steps, you’ll be enjoying these in NO TIME!

Why make your own Sourdough Bagels?

First of all, store-bought bagels are expensive for what they are, flour & water… and a tiny bit of sugar. The ingredients cost is so small it’s hard to calculate… maybe like $0.25 (MAYBE) – and that’s for the whole recipe (8 bagels). Plus store-bought bagels FAIL in comparison in flavor and texture. My 5-year-old could NOT stop eating them!

Also, there is a HUGE self of accomplishment you get when you finish these beauties and serve them to your friends and family!

Sourdough Bagels, that seems HARD!

I promise, they are pretty simple and the shaping of them is so EASY! Don’t worry about making them look “perfect”; I prefer the rustic and homemade look over perfection! The dough is pretty stiff, so it does make them easier to shape too. These are so deliciously fresh and warm out of the oven, but you can batch cook them and then toast them up!

Bagels have a two-step cooking process. You need to boil the dough to set the crust so that the dough doesn’t continue to rise during baking and you get that distinct thin crust. Then you bake them to get the crust golden and crispy.

You can break up the bagel prep/ cooking over 2 days. Say you want them for Sunday morning, make the dough Saturday night and allow them to rise overnight. On Sunday morning; shape, boil & bake! This is how I do it!

Sourdough Bagels – any flavor you want!

Sourdough Bagels- Trader Joe's Everything Seasoning

Everything Bagels are my favorite; I am a garlic loving savory girl! So I like to shake on Trader Joes Everything Bagel Seasoning onto my Bagels. But you don’t have to do that! You can top your bagels with any seasoning you’d like or MIX-IN your favorite bagel seasoning.

For Cinnamon Raison, you’ll want to mix in 6 grams of cinnamon into the dry ingredients. Then while your dough is resting, soak 80 grams of raisons in warm water. Drain well before kneading them into your dough. Then follow the rest of the instructions.

When I come up with other flavor combos I will share here, but really the possibilities are ENDLESS. Just test some ideas you have out! Have fun!

My Bagels look funny… What did I do wrong?

Sourdough Bagels - ready for for boil

Sometimes your bagels will be smooth and other times they’ll have bumps or small blisters. This really depends on how the dough was kneaded, rested, the temperature of the room, etc. Don’t stress about this, it doesn’t affect their delicious taste!

TIPS for delicious Sourdough Bagels

  • Sourdough Bagels - ready for for boil
  • Boiled bagels helps give that classic thin crust
  • Sourdough Bagels- ready to be baked
  • Fresh bagels from your home oven
  • Chewy and fresh sourdough bagels
  • Light and tangy sourdough bagels
  • Make sure your sourdough starter is super bubbly and active before using it. Try making sure you get in 2-3 feedings right before (about 8 hours apart).
  • I like using a chopstick to help me flip my bagels in the water.

How to enjoy your Sourdough Bagels

Sourdough Bagels- tasty and healthy at home recipe
  • Simple toast with cream cheese is an easy answer!
  • A bagel sandwich with a fried egg, herb goat cheese, tomatoes, fresh basil, and balsamic drizzle is a definite winner!
  • Bagels & Lox with Smoked Salmon (Hey Grill Hey has a great recipe for smoking your own salmon!
  • A simple Turkey/ Ham & Cheese sandwich is delicious too!
Everything Sourdough Bagels fresh from your home oven

Sourdough Bagels

Drop those store-bought bagels, you'll never need them again! This tasty and versitle recipe will become a staple in your home for years to come1
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Course: Breads, Breakfast
Cuisine: American, Jewish, Polish
Keyword: bagels, baking, sourdough, sourdough recipes
Prep Time: 10 minutes
Cook Time: 20 minutes
Rising Time: 8 hours 30 minutes
Total Time: 9 hours
Servings: 8 bagels
Author: sweetnsassyeats

Ingredients

  • 150 grams active sourdough starter (3/4 cup)
  • 250 grams warm water (1 cup plus 2 tsp)
  • 24 grams sugar (2 tbsp)
  • 500 grams Bread Flour (4 cups plus 2 tbsp)
  • 9 grams Real Sea Salt fine (1 1/2 tsp)
  • 20 grams Honey (1 tbsp)- used for the boiling process
  • Everything Bagel Seasoning shake on desired amount

Instructions

  • In large mixing bowl mix starter, water & sugar with a fork. (I use my kitchenaid bowl so I can transfer it to my mixer)
  • Add flour, then salt (keeping salt from directly toughing the starter, helps reduce chance of killing starter). Stir to form dough, it will become stiff and you will need to finish mixing by hand.
  • Move to KitchenAid mixer with dough hook attached. Run on low for 5-6 minutes.
  • Cover dough with damp towel and let rest 45 – 60 minutes.
  • After the dough has rested, knead again by hand until you have a semi-smooth ball (about 30 seconds-1 minute).
  • Place back in bowl & cover with damp towel
  • Allow dough to rise at room temperature for about 8-10 hours.
  • Line Sheet pan with silicone mat or parchment paper (lightly coat with cooking spray).
  • Put raised dough on a non-floured surface & flatten it into a rectangle.
  • Divide dough into 8 even pieces (around 4 oz each).
  • Shape pieces into balls and let it rest for 10-15 minutes (this helps relax the gluten)
  • Then take each ball and poke a hole through the center with your finers. Lift up the ball with one index finger in and stick your second index finger in and rotate your fingers around eachother to make the hole larger. I like to aim for the size of a walnut shell.
  • Place back on lined sheet and cover with damp towel for another 10-15 min. (the hole will shrink slightly, thats ok)
  • While you are waiting for the final rise, get a large pot and fill halfway with water and bring to a boil – then add the honey. Get your Everything Seasoning ready to shake. Preheat oven to 425 degrees
  • Add 2-3 bagels to boiling water and wait for them to float. Once they begin to float, time 30 seconds, then flip them and wait another 30 seconds.
  • Remove with a slotted spoon back onto lined baking sheet. Then add your next batch of bagels.
  • While the second batch is simmering (while your first bagels are slightly still wet), sprinkly your Everything Bagel Seasoning onto the boiled bagels.
  • Once all bagels are boiled and topped, put them in the oven and bake for 20-25 minutes. If your oven doesn't bake evenly you might need to rotate your pans or flip your bagels.
  • Bagels are cooked through if they have an internal temp of 200-203 degrees.

Notes

The texture of these bagels are best when made fresh. Store in a plastic bag at room temperature for 2 days. You can freeze them as well. Cover them in plastic wrap and a layer of foil. Freeze up to 3 months.

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Kristi Shields
Snagged almost every single treat at the @janjoupa Snagged almost every single treat at the @janjoupatisserie in house this weekend! We devoured the Spinach Quiche (the best quiche I’ve ever had... and I’m typically not a quiche person), before I thought to take photos. We also forgot to take photos of all the croissants 🥐 and other breakfast pastries 🤦🏼‍♀️ we got! Anyway, if you are ever in and around Boise, you NEED to stop here and snag everything! This tiny little place has TWO James Beard Awards for Outstanding Baker... and they whole heartedly deserve them. They deserve all of them. This place beats out the NYC and Paris bakeries I’ve been to. I’m already craving the quiche again and all the delicious treats! #goodeats #boisefood #foodie #pastries #janjoupatisserie #nomnom #boiseidaho
S U N D A Y D I N N E R Smoked Beef Short Ribs P S U N D A Y  D I N N E R

Smoked Beef Short Ribs
Parmesan Polenta
Roasted Veggies
w/ a creamy horseradish sauce

#sundaydinner #shortribs #polenta #nomnom #goodeats
It is soup week in our house! I have my go to chi It is soup week in our house! I have my go to  chicken tortilla soup recipe but I thought I’d test out @lillieeatsandtells from her “One” book. I love how she uses salsa verde in her base! I happened to have my homemade smoked salsa verde that I canned this summer so I was excited to find more uses for it! We love to swap non-fat Greek yogurt instead of sour cream to save on fat and give us an extra protein boost! My kiddos loved it too! They used corn tortilla chips to dip in it, my 6 year old LOVES to crunch up a bunch of tortilla chips and mix it in his soup. Tonight’s dinner was a win!
#winningatdinner #lillieeatsandtellscookbook #healthydinner #soupseason #souprecipe #soupson
I have soups on our menu ALL WEEK with the storm w I have soups on our menu ALL WEEK with the storm we have now and what will continue. This Lemon Chicken soup is the perfect soup for a chilly snowy day. Packed with delicious chicken, homemade broth, a mild zing and brightness from the lemon, and i feel all cozy inside. I adapted this recipe from @lillieeatsandtells One cookbook! I just swapped the rotisserie chicken for chicken thighs that i cooked bone in and skin on in my instant pot. Deboned, shredded and then followed the rest of her recipe, but i added extra lemon juice, extra chicken base (instead of bullion). Super delicious! Check out her recipe on her blog OR buy her books, they are WORTH IT! #chickensoup #lemonchickensoup #lillieseatsandtells #soupweather
Asian Noodle Salad (La Bou Copy Cat) P54.5 C51.8 F Asian Noodle Salad
(La Bou Copy Cat)
P54.5 C51.8 F9.9 CAL518
One of my favorite places to go to eat when I’m home in Northern California is La Bou. They have a ton of different salads, soups and sandwiches to enjoy and i always have to go a couple times to be able to get all my favorite menu items. One of those it their Asian Noodle Salad. It doesn’t typically come with chicken but i added that to it to complete the meal. I have no clue if this is close to their recipe but to me it tastes close to it! If you have room in your macros/ calories, add some chopped peanuts when you enjoy! This should be enjoyed COLD, i don’t know if it would be as good if it’s warm. 
* 8 Oz soba noodles (buckwheat, uncooked)
* 1 cup broccoli (cut bite size)
* 1/2 cup sugar snap peas (cut in thirds)
* 1 red bell pepper, thinly sliced 
* 3 green onions, diced
* 1/4 cup cilantro
* 20 Oz cooked boneless skinless chicken breast
Dressing:
* 1/4 cup liquid aminos (or soy sauce)
* 2 Tb rice vinegar
* 2 Tb Mirin
* 1 Tb sesame oil
* 1 Tsp minced ginger
* 1 tsp minced garlic 
* 1 tsp siracha 

1. Bring a large pot of water to boil (no salt). Add the noodles and cook according to the package instructions.
2. Drain and rinse with cold water.
3. Boil more water and salt the water this time. Add broccoli and sugar snap peas. Cook for 2 min and remove to an ice bath to stop the cooking process. 
4. Blend the dressing ingredients together. Then toss half the dressing with the noodles and the other half with the green veggies.
5. Assemble your bowls. Weigh the dressed noodles and divide by 4. Then put that amount in each bowl. Do the same with the green veggies.
6. Divide out the red bell peppers amount the bowls, and 5oz of chicken per bowl. Then too with green onions and cilantro. 

Let me know if you end up making this! We love it! If you don’t like a little heat, then omit the siracha, but it’s only mildly spicy. #ifitfitsyourmacros #ihmloveyourbody @iheartmacros @lilmissmittsgetsfit
Bruschetta Chicken Zoodle Bowl P57 C11.2 F8.5 CAL3 Bruschetta Chicken Zoodle Bowl
P57 C11.2 F8.5 CAL367

For all you doing the @iheartmacros challenge or just trying to eat healthy in 2021, check out my recipe! Love carb & low fat, HIGH protein! 

Here is the recipe! 
Serves 6

For the Bruschetta Topping
•6 tomatoes (seeded and diced)
•1/2 lemon (juiced)
•1 clove garlic (minced)
•1/2 small red onion (minced)
•8-12 large basil leaves (rolled up and sliced into thin ribbons, plus more for serving)
•salt + pepper (to taste)
•1/4 cup Parmesan cheese (grated)
To complete the bowl:
•4 medium zucchini (spiralized)
•4 TB Balsamic glaze 
•6 Tb Parmesan Cheese
•36 oz grilled chicken (from bulk chicken)

1.Make Bruschetta topping by tossing ingredients together and allow to marinate together in the fridge)
2.Divide up the raw “zoodles” into each serving container. Top with 6 oz of grilled chicken.
3.Dived the Bruschetta topping between each container.
4.Drizzle with 2 tsp of Balsamic Glaze and 1 Tb Grated Parmesan Cheese

Enjoy cold for crisp zoodles, or warm up covered for a slightly steamed softer zoodle.

#ihmloveyourbodychallenge #ifitfitsinyourmacros #macroprepping
Put together a little Surf n’ Turf Charcuterie Put together a little 
Surf n’ Turf Charcuterie Board 
for Christmas Dinner today! 

It consisted of:
- Smoked Reverse Seared Ribeye
- Shrimp 🍤 cocktail 🍸
- an assortment of Cheeses
- roasted sweet potato slices
- blanched asparagus
- broccoli
- fig “salami”
- fruit & veggies
- condiments
- crackers & bread
My kids always love a good Charcuterie Board and the adults are always wowed by them! It’s a #dinnerwin & a #winwin all around! 

 
#christmasdinner #charciterieboard #ribeye #surfnturf #nomnom #holidaydinner
Today I’ll be starting the dough for our familie Today I’ll be starting the dough for our families favorite dinner rolls. This is for a family who ordered them early and are celebrating Thanksgiving on Sunday. These rolls are probably the most nostalgic items from our family holiday dinners. I’ll put a link to the recipe in my profile, so you can bake them for your family this year! You’ll love these delicious orange glazed dinner rolls! My kids devour them! 

 https://sweetnsassyeats.com/orange-glazed-dinner-rolls/

#thanksgivingdinner #thanksgivingtradition #dinnerrolls
For my birthday today, I made 30 protein pancake p For my birthday today, I made 30 protein pancake portions for my friends and second family at @f45_training_farmington . I figure it was a better choice than chocolate cake! If you are doing the @iheartmacros #lhmloveyourbody challenge make these! They’ll fit in your macros and they are easy to meal prep! Recipe and macros on the last photo, swipe over to check it out! #proteinpancakes #nomnom #macrocounting #macrofriendlyrecipes #healthyeating.  Oops the CAL on the syrup are 117 not 201 🤣
This one has to be a recipe I’m most excited abo This one has to be a recipe I’m most excited about! If you are from Northern California and love LaBou {like me} then you’re gonna love this recipe! It tastes just like their Asian Noodle salad! 😋 

Cold buckwheat noodles in a mildly spicy Asian sea same dressing with crisp veggies! I added chicken to bump up the protein, and bam! A delicious balanced and healthy meal! Swipe for the recipe! @iheartmacros @shields_word #ihmloveyourbody
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