These Sourdough Everything Bagels are made completely from scratch. They have a crisp, chewy exterior and fluffy insides just begging to be smothered with cream cheese or butter!
Step 1: About 4 hours before you want to start your dough, feed your sourdough starter and set on the counter (away from any drafts).
Step 2: Once the sourdough starter is active and bubbly, scoop out ½ cup and place inside the bowl of a stand mixer and attach the dough hook. Add 1 cup room temperature water and the honey. Mix until combined and honey is dissolved.
Step 3: Add 2 cups of flour and the salt. Knead on LOW speed for roughly 8 minutes. The dough will start to form.
Slowly add the remaining flour a little at a time and knead until smooth and easily pulls away from the hook.*
Cover with plastic wrap and let it ferment away from the draft 8 hours or overnight.
Step 4: In the morning (after the dough has fermented), dump the dough out onto a cutting board. With a knife, divide the dough into 8 equal pieces. Gently shape each section into a round ball.
Step 5: One at a time, gently press into the middle of each ball of dough to create a center hole. Light pull away from the center to ensure the hole is large enough for even baking.
Place prepared dough on a parchment lined baking sheet. Once all balls of dough are prepared, cover the baking sheet with a large piece of plastic wrap. Let the raw bagels rest for 2 hours in a warm place, or until they form a fluffy consistency.
Step 6: When the raw bagels are done resting preheat your oven to 425F and prepare the baking soda bath.
Bring a large pot of water to boil and add the 1 tablespoon of baking soda and 2 teaspoons of sugar.
With a slotted spoon, gently place a few bagels in the boiling water (be sure not to crowd, I usually do 3 bagels at a time). Boil for 30 seconds on each side and then place back onto the lined baking sheet. Continue until all bagels have been boiled.
Step 6: While the raw bagels are still damp, generously sprinkle with the everything bagel seasoning. Bake in the preheated 425 degree oven for 20-25 minutes, or until lightly golden on top.
* This recipe calls for 3 1/4 to 3 1/2 cups of all purpose flour. The amount you’ll need will depend upon how you measure your flour, how much liquid is in your starter and how humid it is in your kitchen. I almost always need 3 1/2 cups of flour. However, I start with 3 and then add the remaining flour one tablespoon at a time until the dough pulls away from the hook, is smooth and not sticky.
Keywords: sourdough bagels, homemade everything bagels