Sourdough Series – Part 4
So this is the fourth post in my sourdough series and I hope you are enjoying it and learning a little something. I’m having fun coming up with, experimenting and sharing with you new ways to use a sourdough starter. Today it’s all about Sourdough Wheat Everything Bagels!
So far we have talked about making your own tangy sourdough starter, serving up some light and airy sourdough pancakes, sourdough waffles topped with a mascarpone whipped cream and creating sourdough hot dog wraps with all the fixings inside. Today, I am sharing with you how to make sourdough wheat everything bagels! I like the kind with everything on them, but as for the toppings, the possibilities are endless and up to your own tastes.
Sourdough is fantastic not only in flavor, but for those with diabetes. Unlike regular white bread, the body breaks down sourdough bread slower, which means no high spikes in your sugar levels. Sourdough bread is very low on the glycemic index. See, with the sourdough starter, the bacteria “digests” the starches and glutens while helping the bread rise. This process creates an acid that then creates the sour flavor in the sourdough. The result is bread that actually lowers the glycemic load of meals.
MY LATEST VIDEOSLet’s get started! Mix the sourdough starter, water, oil, sifted flour, and kosher salt together in the bowl of a mixer with a dough hook and let rest for 10 minutes. Next, knead the dough on low speed for about 4 minutes. Transfer to a large bowl coated with cooking spray and let rise for 4 hours, covered lightly with kitchen towel.
Next up pour the dough onto your floured surface, fold the dough over on itself 2 times, kneading it a couple of times. Flatten and cut into 12 equal pieces. Shape the dough piece into a ball and use your thumb to poke a hole through the middle of the ball, stretching to make the center hole. Set the shaped bagels on a parchment or silicone lined baking sheet. Cover your bagels with a damp kitchen towel and let sit for about 1 hour.
Preheat your oven to 450°F. Fill a large 12-inch skillet half full with water and add the tablespoon of baking soda. Bring it to a boil. When the water is boiling, drop as many bagels as will fit, one at a time, into the boiling water. Boil the bagels for 1 minute, turning at the 30 second mark. Use a slotted spoon to place the bagels back on the baking sheet. Continue until all the bagels have been boiled.
Brush the bagels with the egg wash and top with sesame and poppy seeds, dried onion and garlic flakes and shredded Parmesan cheese. Bake for 14 minutes. Cool on a rack. Store in an airtight container.
These are KILLER fresh from the oven and toasted. Smother these bad boys with cream cheese and whatever else you may prefer to top your bagel with and you have yourself a wonderful homemade breakfast.
So there you have it. After four Mondays in a row I will be taking a break, but will return! I have plenty more in this sourdough series and will be posting again in two weeks. Thanks for coming along and I hope you try making your own bagels.
Sourdough Wheat Everything Bagels
Ingredients
- Bagels:
- 2 cups sourdough starter (See Note 1)
- 1 1/2 cup warm water
- 1 tbsp olive oil
- 3 cups whole wheat (sifted)
- 2 cups bread flour (sifted)
- 1 tbsp kosher salt
- Boil Bagels:
- 1 tbsp baking soda
- Egg Wash:
- 1 egg beaten
- 1 tbsp water
- Toppings:
- sesame seeds
- poppy seeds
- dried onion flakes
- dried garlic flakes
- Parmesan cheese
- kosher salt
Instructions
- Mix sourdough starter, water, oil, sifted flour, and kosher salt together in the bowl of a mixer with a dough hook and let rest for 10 minutes.
- Next, knead the dough on low speed for about 4 minutes. Transfer to a large bowl coated with cooking spray and let rise for 4 hours, covered lightly with kitchen towel.
- Pour the dough onto your floured surface, fold the dough over on itself 2-3 times, knead a couple of times, flatten and cut into 12 equal pieces.
- Shape the dough into a ball and pat together to make a bagel shaped disc shape. Use your thumb to poke a hole through the middle of the dough, stretching to make the center hole. Set the shaped bagels on a parchment or silicone lined baking sheet. Cover the shaped bagels with a damp kitchen towel and let sit for about 1 hour to rise.
- In a bowl mix together the sesame and poppy seeds, dried onion and garlic flakes, shredded Parmesan cheese and sea salt flakes (optional).
- Preheat your oven to 450°F. Fill a large 12-inch skillet or wide stock pot half full with water and add the tablespoon of baking soda. Bring it to a boil. When the water is boiling, drop as many bagels as will fit, one at a time, into the boiling water. Boil for 1 minute total, turning at the 30 second mark. Use a slotted spoon to place the bagels back on the baking sheet. Continue until all the bagels have been boiled.
- Brush the bagels with the egg wash and dip one side into everything seed mixture. Arrange seed side up on baking sheet. Bake for 14 minutes. Cool on a rack. Store in an airtight container.
Notes
- If you are unsure of the natural yeast in your sourdough starter you can add 1 tbsp yeast and 3 tbsp sugar to the warm water initially in Step 1 above. Allow yeast to activate and bubble. After 5 minutes add to mix and continue with the directions as written.
Minor suggestion: you mention whole wheat flour (3 cups) and bread flour (sifted). In the instructions you only say to mix in the sifted flour. I suspect you either wanted both flours sifted, or to mention adding both flours.
I typically sift both Pete. I updated the recipe card to reflect. Thanks!
The sodium level is super high for these bagels. Think they’d do okay with less salt? I know salt levels can affect the rise of a dough.
Next time I make these I’ll make a note to try it Richard and if you do lower it in the meantime, please let me know how they turned out.
If I want to do some cinnamon raisin, and some blueberry, when would be the best time to add those to the dough?
I would go ahead and add them in Step 2. Thanks for giving this a try Anastasia.
This might be a stupid question but do I need to use a bread machine to make the bagels or can I knead by hand? I don’t know if that would make a difference (I’m a beginner baker).
You can knead these by hand no problem, the bread machine just makes things easier Judy. Hope you enjoy!
I’m wondering if I need to use an active starter (recently fed) or if I can use the starter for this recipe before it’s been fed? I think that’s what the above poster was inquiring about too…
These Bagels Look FANTASTIC!!!!! And Amazing!!!!!!!!
Thanks so much Alana, they really are! 😉
I made them twice now, the first I halved it and the texture, proof, and color was correct. But the bagels had a baking soda-ey flavor to them, which I found off-putting but no one else seemed to mind. The next time I made a full batch but tried an overnight proof for almost 10 hrs. The dough did rise, but a film formed over the dough, which might have inhibited the rise. After I boiled them they cracked and at the 14 min mark they were way too doughey and not fully cooked. I should have left them in… Read more »
I didn’t get a response to my question either :/
… but I’m back again to try the recipe despite that.
Anyway, I’m wondering if you use aluminum-free soda? I only ever noticed a weird flavor in my baked goods before I switched to aluminum-free baking soda.
Meee, I get lots of comments here and honestly answer each and every one. If I missed an earlier question apologies. I use Arm & Hammer Pure Baking Soda. It doesn’t state that it is, so I would guess it is not.
Hi there! I just started a sourdough starter so am new to all of this. So for this bagel recipe, the two cups of sourdough starter are coming from the actual starter, not the discards, correct? Because you want rise? Or could you use discards? Thank you so much in advance!
Hi Anne. Not quite sure what you mean by the discards. But YES, the 2 cups of sourdough starter for this recipe are coming from the actual starter. See my first post of the sourdough series for more details. Don’t forget to feed the original starter when you take any out: As a rule of thumb when using a starter you always need to feed and replenish it. It’s not difficult. Think of it this way, what ever you take out, say 1 cup of starter, needs to be replaced with 1 cup flour and 3/4 cup water. Why 3/4… Read more »
when you say 2 cups of sourdough starter you mean the full on starter right? Not a leaven? Mine is a wild ferment, no sugar so I just wanted to make sure. I’m eager to try this recipe!
Yes, the full on starter. Let me know how it turns out Lisa!
Thank you for replying so quickly! I’ll try them today!
Excellent Lisa!
I’m worried my starter is not good today. I left the bagel dough for 4 hours and it didn’t at all and is very hard to work with. I’m guessing I should just stop the process at this point?
I wish I was there in the kitchen with you to figure out what exactly went wrong. Starters and dough are so sensitive, right? If I remember correctly your starter is a wild ferment, no sugar. As I have not worked with that before I don’t know what to suggest for you. I think like you mentioned starting over might be the best option. Here is a link to my Sourdough Starter and also maybe check out Breadtopia and ask if he has any suggestions?
love the recipe and reading all the posts! wondering if you could choose to proof these overnight for a morning bake, after shaping?
Thanks for stopping by Denise. I have never had the patience to wait, but I’m sure it would work just fine. Please let me know how it turns out.
I’m also curious about whether the overnight proof turned out okay — mostly because I want my bagels fresh for breakfast! Did you proof them in the fridge?
Hopefully Denise will come back and let us all know!
Don’t take this the wrong way….but I think I love you. <3
You've revived my love of sourdough! Honestly, you've made me so excited about using my starter for all sorts of things again! I forgot to come back and let you know I made pancakes on the weekend!
Ha! I love it and you, too Nagi! Sourdough rocks in so many ways.
Awesome! I hope those pancakes were the tangy, spongy, delectable breakfast bites I know and love. Especially slathered in melted butter and syrup! 😉 More sourdough recipes coming soon!
Everything bagels are my absolute favorite (closely followed by blueberry). But sourdough wheat everything bagels?? Holy cow- YES!! These are very dangerous, I could eat my weight in these bagels. Easily! ♡ Cheers, buddy!!
Thanks Chey! Wouldn’t one of these with some crispy bacon be something to break in that new kitchen of yours? LOL.
How is everything, all set up and settled in yet?
So I’m weird (<– read don't judge), yesssss crispy bacon, scallion cream cheese and avocado wedges with sriracha on this beautiful bagel! PERFECT for the new kitchen! 🙂 I'm settling in… still boxes galore. But…getting there! Thanks for asking buddy! You can send me some of these babies as a house warming gift if you would like! *wink wink* ♡cheers!
Hey Kevin! I just made Challah bread yesterday and now I want bagels! It is so much fun making different baked goods – there is so much variety, plus you are in control of what is in them. A good friend and neighbor in MI was a diabetic and after his wife died, I researched diabetic recipes and would cook/bake for him so that I knew he was eating like he should.
Dorothy you are too kind. That man in Michigan sure has a good friend in you. Wow, specialty diabetic baking delivered to his door… you are a Saint! Happy baking 🙂
Hey Kevin! I am far from a saint! I was just raised to respect and be kind to people and help in whatever way you can. Cooking has always come naturally to me and it gives others comfort in times of need. Kinda old school, but that’s me! 🙂
I made bagels one time in my life, many years ago. And I think at that time in my life, it was my proudest kitchen moment! I am loving your sourdough series and these bagels have me craving in a big way! Your photos pull me in every time!
Thanks so much Annie, the series has been a fun project. Keep your eyes out for more in the series in a few weeks. Bagels are fun to make, too! Just sayin’…
I love the concept of sourdough bagels! I’ve always let my bagels proof overnight in the fridge, so I’m particularly enjoying how quickly this recipe can be made. And now I’m craving bagels…thanks a lot, Kevin. These look awesome!!
Thanks Dave! YES, no proofing overnight. After they’re shaped and allowed to rest for an hour it’s boiling and then baking time! Good stuff here.
Even though I’m a bad student, and I don’t remember most the things you’ve thought, I’m gladly enjoying your work! I’ve never made bagels. Indeed, I made once simits (Turkish bagels), but this is still not the same thing:) Well done, Kevin! And keep working. Perhaps one day I’ll be a better student (Sounds unplausible though, hahah).
I’m sure you’d be able to make these and the other recipes in this sourdough series Ben. Like anything, practice often and it always gets easier!
Loving the sourdough series!
Thank you Chrissy, it’s been a fun project. More in a few weeks!