Go Back
–+ servings
Pile of fresh sourdough everything bagels with one split open and spread with butter.

Sourdough Everything Bagels

Kate Schat
Sourdough bagels have the perfect texture your family will love. Everything seasoning is our favourite but pick what you like!
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Rest 10 hours
Total Time 10 hours 35 minutes
Course Bread
Cuisine American
Servings 24 bagels
Calories 286 kcal

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 ¼ 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: 286kcalCarbohydrates: 58gProtein: 8gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 489mgPotassium: 135mgFiber: 3gSugar: 4gVitamin A: 1IUVitamin C: 2mgCalcium: 58mgIron: 3mg
Tried this recipe?Let us know how it was!