Sourdough Everything Bagels
Every bite of these sourdough everything bagels are full of savory garlic, onion, and sesame flavors. The seasoning is not only on top but also mixed throughout the dough. They are perfect when toasted and spread with cream cheese!
Ingredients
For the Bagels
- 1/2 cup fed sourdough starter
- 3 cups all-purpose flour
- 3/4 cup water
- 1 tsp salt
- 1/4 cup avocado oil or 4 Tbsp melted butter
- 2 tsp raw honey
- 2 Tbsp everything bagel seasoning + more for the tops after the water bath
For the Water Bath
- 1 tsp baking soda
- 2 tsp raw honey
Instructions
Prepare Your Starter
- BEFORE YOU GET STARTED: Feed your starter 4-12 hours before starting this recipe. I recommend feeding it a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when you make this recipe. Example: Feed 1 cup flour + 1/2 cup water and let the starter sit on the counter at room temperature until it's bubbly and has grow in the jar. Your starter needs to be active, bubbly, and a thicker consistency to begin this recipe.
Make Bagel Dough
- In a mixing bowl, add sourdough starter, water, avocado oil, honey, and salt. Stir until combined.
- Add in flour and everything bagel seasoning. Mix until combined. Depending on your starter hydration, it may be shaggy, so use your hands to finish combining it into a dough ball until all the flour is incorporated.
- Knead the dough for 3 minutes (by hand or with a stand mixer with a kneading hook attachment). Add flour to your workspace if needed.
- Place dough back into a mixing bowl. Cover loosely with a damp tea towel, lid, or plastic wrap.
Bulk Ferment
- Let the dough bulk ferment on the counter at room temperature for 12 hours. The dough should double in size during this time and have visible bubbles. Please see notes below!
Shape Bagels
- Punch down the dough to deflate air bubbles and turn it out on the counter (no flour needed). Cut into six even pieces.
- Shape each piece into a ball, push your thumb through the middle to create the bagel shape whole, and finally use your hands to flatten it out into a bagel shape.
- Repeat this step until all six bagels are shaped.
Second Rise (Proofing)
- Place bagels on a parchment-lined sheet pan, about 2 inches apart. Loosely cover them with a dry kitchen towel, a second sheet pan, or plastic wrap.
- Let bagels rise for 3-4 hours until they are puffy and doubled in size. Please see notes below!
- At this point, you can either proceed with the recipe or place the covered sheet pan in the fridge for up to 24 hours until you’re ready to continue the recipe.
Water Bath
- Preheat the oven to 425 degrees Fahrenheit.
- Fill a large pot halfway with water and add baking soda and honey. Stir to combine, and bring to a boil.
- Turn down the heat to medium and drop in 1 bagel at a time to boil for 30 seconds, then flip and let boil for another 30 seconds. (If the bagels were in the fridge, they may not float right away; just nudge them after the first 30 seconds before flipping.)
- Remove the bagels from the water bath with a spider strainer or slotted spoon, allowing excess water to drip off.
- Place the bagel back onto the parchment-lined sheet pan. You can use the end of the spatula to gently remake the hole in the center of the bagel if it's caved in a little.
- Immediately sprinkle everything bagel seasoning on top of the bagel until it’s covered (about 2 tsp per bagel).
- Repeat until all bagels go through the water bath. Make sure the bagels aren’t touching on the baking sheet pan.
Bake Bagels
- Bake bagels for 20–25 minutes.
- Cool on a wire rack and enjoy!
Notes
IMPORTANT INFORMATION!
- Make sure your starter is active! BEFORE YOU GET STARTED: Feed your starter 4-12 hours before starting this recipe. I recommend feeding it a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when you make this recipe. Example: Feed 1 cup flour + 1/2 cup water and let the starter sit on the counter at room temperature until it's bubbly and has grow in the jar. Your starter needs to be active, bubbly, and a thicker consistency to begin this recipe.
- Let the dough bulk ferment for 12 hours. It is important to let your dough bulk ferment for the full 12 hours. It should double in size and have air bubbles in it.
- Place the dough in a warm spot to rise. For both the bulk ferment and the second rise after shaping, your dough needs to be at room temperature in a non-drafty place.
- If your dough doesn't look like it's doing anything halfway through the rises, you need to place it in a slightly warmer area.
- This can be in a turned-off oven with the light on and oven door open, or you can slightly warm the oven to about 75-80 degrees Fahrenheit, then turn it off and place your dough inside with the door shut.
- Never leave the oven on, even on the keep warm setting, with fermenting dough inside. Your dough, for both rises, needs to double.
- If your dough doesn't double even in the warmer area, there is a problem with your starter. It is too weak to ferment the dough even in a warm environment.
- To fix this, you will want to leave your starter out on the counter for 2 days and feed it every 12 hours at a 2:1 ratio of unbleached flour to filtered water.
- For example, 1 cup unbleached flour + 1/2 cup filtered (or bottled) water.
- Make sure you're using unbleached flour and filtered or bottled water to do this. If you don't, it will affect your starter strength. Reverse osmosis water (or any water that uses salt in the filter) can make the starter weak.
- This will strengthen the cultures in your starter to give you fluffy baked bread and treats. After the 2 days, you can go back to feeding it like usual (once a week if stored in the fridge or once a day if stored on the counter). Be sure to use the 2:1 ratio feeding from here on out.