Sourdough Pretzel Bagels

It’s time to elevate your bagel game! Whether using active or discard sourdough, these homemade bagels offer endless topping combinations. With a perfect chewy texture and irresistible flavor, they surpass store-bought options, making breakfast or snack time a delicious affair.

 

Recipe Type: Breakfast | Serves: Makes 8-10 bagels

Ingredients

  • Sourdough Starter: 1/2 cup (active or discard)

  • Water: 1 cup

  • Honey: 2 tbsps

  • Sea Salt: 2 tsp

  • Flour: 4 cups + more for shaping

Water Bath

  • Water: 8 cups

  • Cane Sugar: 2 tbsp

  • Baking Soda: 2 tbsp

Topping Ideas

  • Sesame Seeds

  • Coarse Sea Salt

  • Nutritional Yeast, Chili Flakes & Dried Rosemary

  • Poppy Seeds

  • Cinnamon Raisin* (see instructions for details)

Instructions

  1. In your stand mixer, combine your starter, water, honey, and salt. Knead with a dough hook on the lowest setting. Add in your flour, little by little. Once incorporated, continue kneading on the lowest setting for about 5 minutes.

    • If using active starter, cover the bowl and let rest at room temperature for 8-12 hours.

    • If using discard starter, cover the bowl and let rest at room temperature for 1 hour.

    • *If making cinnamon raisin bagels, incorporate your cinnamon and raisins with the flour.

  2. Line a baking sheet with parchment paper. Divide your dough into 8-10 equal pieces and shape each piece into a ball. If your dough is too sticky, use some flour! Use your thumb to poke a hole in the middle of the ball. Place onto the baking sheet. Cover the bagel shapes with a damp towel and let rise for 1 hour or until puffy.

  3. In the meantime preheat your oven to 400.

  4. To prepare your water bath, bring 8 cups of water to a boil in a large pot, and add in your sugar and baking soda. Once the bagels have finished rising, place bagels in the water bath, 2 at a time. Boil for 2 minutes on each side.

  5. Remove the bagels from the water bath and place them back on the parchment-lined baking sheet. Once they have slightly cooled, dip them into the toppings and place them back onto the baking sheet.

  6. Bake the bagels at 400 for 25-30 minutes, or until golden brown. Enjoy!

I love to make a bunch of these bagels, slice them once cooled, and then freeze! When I want to eat one, I simply pop it out of the freezer, toast it, and voila!
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