Sourdough Bagels With All-Purpose Flour

Author: Tina Bevk

These sourdough bagels are crafted with a naturally leavened starter, enriched with honey, and seasoned with sea salt. The overnight rest allows for a light and airy dough, while the boiling and baking process creates a crisp exterior and a soft, pillowy interior. Using all-purpose flour makes them softer than the traditional bagels made with bread flour.

If you’d like to try some inclusions in your sourdough bagels, my favorite ones are:

• Sourdough Blueberry Bagels with Frozen Blueberries
• Easy Homemade Chocolate Chip Sourdough Bagels
• Cinnamon Raisin Sourdough Bagels – The Easy Way!
• Sundried Tomato Sourdough Bagels with Olive Oil

Sourdough Bagels With All Purpose Flour

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These sourdough bagels are crafted with a naturally leavened starter, enriched with honey, and seasoned with sea salt. The overnight rest allows for a light and airy dough, while the boiling and baking process creates a crisp exterior and a soft, pillowy interior. Using all purpose flour makes them softer than the traditional bagels made with bread flour.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Resting time 12 hours hrs

Servings 8 bagels

Calories 247

Ingredients 

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For the Dough

• ½ cup active sourdough starter
• 1 cup water
• 2 tbsp honey (or sugar)
• 2 tsp fine sea salt
• 4 cups all purpose flour

For the Water Bath

• 6 cup water
• 1 tbsp sugar

Seasoning

• Everything Bagel Seasoning or any other seasoning you like

Instructions

• In the bowl of a stand mixer, mix the starter, water, honey, and salt with a spatula.
• Add the flour and use your hands to combine the ingredients as much as possible; the dough will be quite stiff.
• Attach the dough hook to the mixer and mix on the lowest speed for 6-7 minutes (or 10 minutes by hand).
• Place in a greased bowl and cover with plastic wrap. Let it rest at room temperature overnight for 8-12 hours.
• Line a baking sheet with parchment paper.
• Transfer the dough to a clean surface and divide it into 8 equal portions. Shape each piece into a ball. To form the bagels, place a dough ball in front of you and use your thumb to poke a hole through the center. Lift the dough, gently shape it into a ring, and place it on the parchment paper. Repeat with the remaining dough balls, then cover them with a towel and let them rise for 30-60 minutes or until puffy (see notes about parchment paper).
• Preheat the oven to 425°F (218°C), ensuring the rack is in the center position.
• In a large stockpot, bring 6 cups of water to a boil and add 1 tablespoon of sugar. Once the bagels have risen, boil each for 2 minutes on both sides (boil only 3-4 at a time to avoid crowding the pot).
• Use a mesh strainer to remove the bagels and let them rest on the parchment paper until cool enough to handle.
• After cooling, add optional seasoning to one side and return it to the parchment paper.
• Bake the bagels at 425°F (218°C) for 25-28 minutes or until they turn golden brown.
• Let cool and then enjoy with your favorite schmear!

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Nutrition

Serving: 8g | Calories: 247kcal | Carbohydrates: 52g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 12mg | Potassium: 67mg | Fiber: 2g | Sugar: 2g | Calcium: 16mg | Iron: 3mg

Ingredients

For the Dough:

• active sourdough starter – Adds a slight tang and natural leavening.
• water – Hydrates the dough and creates the right consistency.
• honey – Balances the tanginess with a touch of sweetness.
• fine sea salt – Enhances flavor and strengthens gluten.
• all-purpose flour – Provides the structure and chewiness iconic to bagels.

For the Water Bath:

• water – Essential for boiling the bagels.
• sugar – Adds a light sweetness to the crust during boiling.

For Toppings:

• Everything Bagel Seasoning or any seasoning you prefer, such as sesame seeds or poppy seeds.

See recipe card for quantities.

How to Make Sourdough Bagels

In the bowl of a stand mixer, mix the starter, water, honey, and salt with a spatula. Add the flour and use your hands to combine the ingredients as much as possible; the dough will be quite stiff. Attach the dough hook to the mixer and mix on the lowest speed for 6-7 minutes (or 10 minutes by hand).

Place in a greased bowl and cover with plastic wrap. Let it rest at room temperature overnight for 8-12 hours. Line a baking sheet with parchment paper. 

Transfer the dough to a clean surface and divide it into 8 equal portions. Shape each piece into a ball. To form the bagels, place a dough ball in front of you and use your thumb to poke a hole through the center. Lift the dough, gently shape it into a ring, and place it on the parchment paper. Repeat with the remaining dough balls, then cover them with a towel and let them rise for 30-60 minutes or until puffy (see notes about parchment paper).

Preheat the oven to 425°F (218°C), ensuring the rack is in the center position. 

In a large stockpot, bring 6 cups of water to a boil and add 1 tablespoon of sugar. Once the bagels have risen, boil each for 2 minutes on both sides (boil only 3-4 at a time to avoid crowding the pot).

Use a mesh strainer to remove the bagels and let them rest on the parchment paper until cool enough to handle. After cooling, add optional seasoning to one side and return it to the parchment paper. 

Bake the bagels at 425°F (218°C) for 25-28 minutes or until they turn golden brown.

Let cool and then enjoy with your favorite schmear!

Hint: use a slotted spoon to gently remove the bagels from the boiling water if you don’t have a mesh strainer.

Baking Schedule

Same-Day Option

• 7:00 AM: Start mixing the dough. Combine the ingredients, knead for 6–7 minutes, and place the dough in a greased bowl.
• 7:15 AM to 3:15 PM: Let the dough rise at room temperature for about 8 hours, until it has risen slightly and looks airy but not doubled.
• 3:15 PM: Shape the bagels and let them rest on a parchment-lined baking sheet for 30–60 minutes.
• 3:45 PM to 4:15 PM: Boil the bagels in the water bath for 2 minutes on each side. Remove and top with your chosen seasoning.
• 4:15 PM to 4:40 PM: Bake the bagels at 425°F for 25–28 minutes, or until golden brown.
• 4:40 PM: Let the bagels cool slightly before serving.

Overnight Option

• 1:00 PM (Day Before): Mix the dough. Combine ingredients, knead for 6–7 minutes, and place the dough in a greased bowl.
• 1:15 PM to 9:15 PM: Allow the dough to rise at room temperature for about 8 hours.
• 9:15 PM (Day Before): Shape the bagels and transfer them to a parchment-lined baking sheet. Cover them loosely with plastic wrap and refrigerate overnight for a cold proof.
• 7:00 AM (Next Day): Take the bagels out of the fridge and let them sit at room temperature for 1–2 hours until slightly puffy.
• 9:00 AM to 9:30 AM: Boil the bagels in the water bath for 2 minutes on each side. Remove and top with your chosen seasoning.
• 9:30 AM to 9:55 AM: Bake the bagels at 425°F for 25–28 minutes, or until golden brown.
• 9:55 AM: Let the bagels cool slightly before enjoying.

Substitutions & Variations

• Toppings: Use sesame seeds, poppy seeds, or plain sea salt instead of Everything Bagel Seasoning.
• Sweet Bagels: Sprinkle cinnamon sugar on top before baking for a sweet version.
• Flour Substitute: Replace up to half the all-purpose flour with whole wheat flour for a nuttier flavor.

FAQ

How To Store Sourdough Bagels

At Room Temperature: Store in an airtight container for up to 2 days.

Freezing: Freeze in a freezer-safe bag for up to 2 months. Reheat directly from frozen in a toaster or oven.