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Two freshly baked sourdough bagels, golden and warm, ready to be enjoyed.

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. Using all purpose flour makes them softer than the traditional bagels made with bread flour.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting time 12 hours
Total Time 12 hours 45 minutes
Servings 8 bagels
Calories 263

Ingredients 

For the Dough

  • ½ cup active sourdough starter
  • 1 cup water
  • 2 tablespoons honey (or sugar)
  • 2 teaspoons fine sea salt
  • 480 grams all purpose flour 4 cups

For the Water Bath

  • 6 cups water
  • 1 tablespoon 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: 1bagel | Calories: 263kcal | Carbohydrates: 56g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 593mg | Potassium: 70mg | Fiber: 2g | Sugar: 6g | Vitamin C: 0.03mg | Calcium: 16mg | Iron: 3mg
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