Sourdough Bagels

If your sourdough starter has survived your cross-country PCS, then you’re in luck! You can whip up a batch of easy sourdough bagels that will make your new house smell like home. Store-bought bagels are easy to find, but they’re often dense and stale within 48 hours. These homemade sourdough bagels offer you something entirely different…a blistered crust, a chewy interior, and natural fermentation that is easier and better for digestion.

Whether you’re trying to stretch your monthly grocery budget or keep your baking hobby alive no matter where the military takes you, this recipe will break down everything you need to know to master sourdough bagels from scratch, making them your family’s favorite morning treat.

Ingredients:

• 1 cup + 1 tbsp water
• 2 tbsp honey
• 2 tsp salt
• 1 cup active starter
• 4 cups all-purpose flour

Boiling Ingredients:

• 8 cups water
• 2 tbsp honey
• 1 tbsp baking soda

Directions:

• Mix the dough: In a large bowl, whisk the water, active starter, and honey until well combined. Then, add the flour and salt, mixing with a spoon until you can use your hands to form a shaggy dough.
• Cover bowl: Cover the dough in the bowl with a damp tea towel and let it rest for 20–30 minutes on a warm counter.
• Knead and ferment: Knead the dough for approximately 5–6 minutes. Return it to the covered bowl for 12 hours to allow fermentation to occur.
• Cut and shape: Line a baking sheet with parchment paper. Turn your dough out onto a lightly floured surface and divide it into 8 equal pieces. Shape each piece into a ball, poke your finger through the center to create a hole, and gently stretch it into a proper bagel shape. Place the shaped bagels onto the prepared baking sheet and lightly cover them for 45–60 minutes on the counter while you prepare the boiling water.
• Boiling water preparation: Bring the water, honey, and baking soda to a boil in a large pan. While waiting for a roaring boil, preheat your oven to 475°F.
• Boil bagels: Once the bagels are puffy and have risen, carefully drop them into the boiling water mixture for 30 seconds. Flip them with tongs and boil for another 30 seconds. Remove them from the pan with a slotted spoon and place them back onto the parchment-lined baking sheet.
• Toppings, bake, and serve: If you like “everything” bagels or want to add other toppings, now is the time to apply them before baking. Bake at 475°F for 13-20 minutes, depending on your oven. You want them golden brown with an internal temperature of 190°–210°F. Once they’re fully baked, allow them to cool for about 10-15 minutes and enjoy them with your favorite cream cheese spread!

Notes:

• If you want a fruity twist, add some dried cranberries or blueberries to the dough before the long fermentation process.
• I usually check on the bagels multiple times while baking, as they can brown quickly and every oven is different.
• These will keep well in an airtight container for 2–3 days at room temperature, 5–7 days in a bread bag, and up to 3 months in the freezer.

Mastering sourdough bagels is one of the most rewarding kitchen skills. Not only do they save money at the Commissary and provide clean, preservative-free bagels for your family, but your sourdough starter becomes a comforting culinary anchor that stays with you no matter where the military sends you next.

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