Easy and Versatile Sourdough Bagels

Ellie Holt
Sep 6
2 min read

What's better than sourdough bread? Sourdough bagels!

I titled this easy and versatile because they really are! So, don’t look at all the steps and be intimidated. It is SO worth it! These are a family favorite and can be made into any kind of flavor. I promise, I’m not exaggerating, these are my favorite sourdough “product” I make, hands down.

Not only is it a great way to use your sourdough starter, but it is a great alternative for sandwich bread. I mean, have you ever had a BLT on an Everything bagel?! YUM! My kids like the cinnamon and sugar version, and I like the cheese, or just plain. Either way, you can make something for everyone!

The dough is easy to work with and turns out a chewy, crispy, yet soft bagel, great for cream cheese spreadin’ or sandwich makin’. You will want to double the recipe, I promise! They also do well made up and then frozen for a later quick breakfast on the go.

Once you get the hang of making sourdough bread, that is when the fun begins! There are so many ways to use your sourdough starter, you will soon have an arsenal of recipes. The possibilities are almost endless! Making different sourdough products is such a fun and easy way to add this gut healthy option to any meal or bakery item.

If you haven't gotten your sourdough routine down, check out this post, to give you some basic tips for your starter, or check out my highlight on Instagram at Holt Family Farms.

Our new favorite way to enjoy this recipe, is bagel bites! Simply make the dough and instead of making the traditional bagels, add a square of cream cheese, pinch the edges, boil, and bake. You can still shake whatever seasoning you'd like on top and they are guaranteed to be a breakfast (or snack) favorite at your house!

Ingredients:

1/2 cup of sourdough starter (active and bubbly)

1 cup of water

2 Tablespoons of honey

2 teaspoons of salt

4 cups of flour (all purpose, unbleached is what I use)

1 Tablespoon of baking soda (for boiling)

Directions:

Add sourdough starter, water, honey, salt, and flour 1 cup at a time. Mix until it comes together to form a ball. The dough will be stiff, but smooth and stretchy.
Cover the dough and let it sit for 8-12 hours to ferment. I usually do overnight.
Divide into 6-8 equal parts depending on how big you want your bagels to be.
Roll the dough into balls, then make a hole and stretch.
Cover and let them sit in a warm place until they have "risen". This can take anywhere from 30 minutes to 1 hour depending on your kitchen temperature.
Bring a large pot of water to boil. Add in the baking soda.
Use a slotted spoon and place the bagels into the water. Boil on each side for about 1 minute.
Roll in your desired seasonings and place on parchment paper.
Bake at 425º for 20 minutes.