Sourdough Wheat Everything Bagels

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.

Let’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

Step by step instructions for amazing sourdough wheat everything bagels using a sourdough starter, wheat flour and all the toppings. Homemade goodness!

4.54 from 15 votes

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Course: Bread, Breakfast

Cuisine: Jewish

Keyword: homemade bagels, sourdough bagels, wheat bagels

Prep Time: 5 hours

Cook Time: 20 minutes

Total Time: 5 hours 20 minutes

Servings: 12 servings

Calories: 180kcal

Author: Kevin Is Cooking

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

1. 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.

 

Nutrition

Calories: 180kcal | Carbohydrates: 34g | Protein: 6g | Fat: 2g | Cholesterol: 13mg | Sodium: 864mg | Potassium: 58mg | Vitamin A: 20IU | Calcium: 12mg | Iron: 0.8mg

Have you made this recipe? Let me know on InstagramTag @KevinIsCooking and hashtag me #keviniscooking!