A sourdough bagel split open and spread with fresh butter.
recipe,  Sourdough

How to Make Sourdough Everything Bagels

May contain affiliate links or sponsored content. Please see my website policies for more information.

You all know I love me some sourdough. I’ve taken a long time to perfect my recipes so you can easily enjoy them as well.

Get yourself a scale and dive right in! I keep all the seasonings on hand that I like for my “everything” – sesame, poppy seeds, onion flakes, garlic powder. I like to do it this way and make my own because one, it’s cheaper, and two, I can go ahead and customize how garlicky I want it! You also control the salt this way, because some premade blends are pretty heavy on the salt.

This is a two-day adventure, so make sure you count backwards from when you want to serve them to make sure you know when to start the dough.

Tips for Bagel Making

You’ll create your dough and let it rest/rise for 8-12 hours depending on the temperature of your kitchen. Then after you shape them, they will rest again for 2-3 hours. Finally, you boil them and then you are ready to bake! That’s why you need to start these far ahead from when your last batch runs out.

Shaping a bagel takes some practice. The fastest way to make smooth bagels is making a 6-inch log of dough, overlapping the ends, and rolling it on the counter to “seal.” Once you master this I think it’s really the best way, and you’ll notice that is the classic shape you see on bakery bagels.

Another way is to simply roll a ball and poke your finger through the center. Spin it on your fingers a bit to widen the hole and there ya go. These are often lopsided for me but it gets the job done.

Roll into a log about 6 inches long, and then kind of loop the rope around your hand so the ends are overlapped under your fingers, and roll them together on the counter to create a bagel. This is the fastest way to make smooth bagels, but you can also do this; roll each hunk of dough into a ball. Poke a finger through the middle of the ball and spin it around to create a bigger loop. Once you master the log roll method, you will much prefer it!

I boil my bagels in sugar water before baking. This gives them the slight crust or glaze that you normally see on bagels. I don’t use baking soda because that will give them a pretzel-y flavour and also makes them brown even more. You can go ahead and switch it up but just keep that in mind depending on what you are looking for.

When all the bagels are done, brush with egg wash, and sprinkle with optional extra seeds. Seeds are beautiful and texturally fun but make a huge mess anytime someone cuts, toasts, and butters a bagel. So if it’s kids doing their own prep, I lean towards no seeds to keep a semblance of countertop sanity.

Pile of fresh sourdough everything bagels with one split open and spread with butter.

These freeze super well so don’t be afraid to make extra! Just label them and chuck them in the freezer for a quick brunch when guests come over. Make sure you also have homemade butter on hand!

And if you really do get tired of the bagels, feel free to give them a large dice, toss with some olive oil, and bake until you have croutons for your garden salad.

Pile of fresh sourdough everything bagels with one split open and spread with butter.
Print Recipe
5 from 1 vote

Sourdough Everything Bagels

Sourdough bagels have the perfect texture your family will love. Everything seasoning is our favourite but pick what you like!
Prep Time15 mins
Cook Time20 mins
Rest10 hrs
Total Time10 hrs 35 mins
Course: Bread
Cuisine: American
Servings: 24 bagels
Calories: 286kcal

Ingredients

  • 450 grams active sourdough starter starter that doubled and is bubbly but not sunk
  • 750 grams water
  • 75 grams sugar
  • 1500 grams all purpose flour
  • 30 grams salt
  • 40 grams sesame seeds
  • 40 grams poppy seeds
  • 60 grams onion flakes
  • 15 grams garlic powder

Instructions

  • In the bowl of a stand mixer, add starter, water, and sugar together and mix. Add flour, salt, sesame seeds, poppy seeds, onion flakes, and garlic powder. Knead for a few minutes; it's a really stiff dough. Cover and let rise 8-10 hours in a warm place or overnight if it's cooler in your house.
  • Dump dough onto counter and divide into 12-18 balls, depending on how big of a bagel you like. Roll into a log about 6 inches long, and then kind of loop the rope around your hand so the ends are overlapped under your fingers, and roll them together on the counter to create a bagel. This is the fastest way to make smooth bagels, but you can also do this; roll each hunk of dough into a ball. Poke a finger through the middle of the ball and spin it around to create a bigger loop. Once you master the log roll method, you will much prefer it!
  • Let bagels rest 2-3 hours, covered, on the counter.
  • When ready to boil, bring 2-3 quarts of water and 1/4 cup of sugar to a boil in a 1 gallon or bigger pot. Gently drop bagels in, 5-6 at a time, boiling 1 minute on either side. When they're done boiling, put on a parchment or silpat lined tray.
  • When all the bagels are done, brush with egg wash, sprinkle with optional extra seeds. Seeds are beautiful and texturally fun but make a huge mess anytime someone cuts, toasts and butters a bagel…so if it's kids eating them, I lean towards no seeds to keep a semblance of countertop sanity.
  • Bake at 400F for 20-25 minutes, turning pans around halfway. They should be just starting to brown.

Notes

*This will make 2-3 dozen bagels depending on how big you make them.
*These slice and freeze really well, and we also discovered that leftovers make excellent croutons!

Nutrition

Calories: 286kcal | Carbohydrates: 58g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 489mg | Potassium: 135mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 3mg

More Sourdough Deliciousness

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating