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!
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. I have my own Everything Bagel Seasoning here, too if you like to make your own blend. 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.
The Complete Sourdough Series
French Style Round Sourdough Bread
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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 (or 2 tsp regular)
Boil Bagels
- 1 tbsp baking soda
Egg Wash
- 1 egg beaten
- 1 tbsp water
Toppings (See Note 2)
- sesame seeds
- poppy seeds
- dried onion flakes
- dried garlic flakes
- Parmesan cheese
- 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.
- I make my own Everything Seasoning Blend, try it!
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
The ingredients list says “salt”. The directions say kosher salt. Is the same amount used regardless of type?
Yes. Let me know how you like it or liked it if you made it!
This is my go to bagel recipe. I add dehydrated onion and garlic to the dough for extra flavour. They turn our perfectly everytime. The dough is rising in the oven as I write this. Looking forward to fresh bagels! They freeze beautifully too.
That sounds amazing! I am glad they freeze so well!
I am making the wheat sourdough bagels today and I just noticed there is no sugar in the recipe. I thought the yeast needed sugar so I added 2 tsp of honey. Will this work? I also added 1/2 cup wheat bran in place of 1/2 cup WW flour. I am waiting for the 4 hour rise. Hope everything works. Thanks
There is no added yeast or sugar in this recipe if using the sourdough starter as written Carole. This sourdough starter relies on natural yeast to do the rising. I’d be interested in hearing how this turns out. Please let me know! Although, as I stated in Note 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. Hope… Read more »
Hi! I am out of whole wheat flour, would it be ok to use a mix of AP and Bread flour?
Definitely Bea, I actually just did myself 2 days ago! 🙂
I picked up some lox and cream cheese at the grocery store, but none of the commercial bagels appealed to me. Googled what I really wanted, and your recipe popped up. They are perfect! I usually use my sourdough starter for no-knead bread in a very wet dough, so I was concerned about its ability to raise this denser dough. No problem! I bet you could prepare them through the boiling step and refrigerate, and bake them off in the morning. I’ll be making these again. Thank you!
That made me smile! Thank you for taking the time to tell me all this! Happy Holidays!
I love this recipe! It is now my “go to” for making Sourdough bagels! The first time I tried it I was using my white starter and it was way too hydrated and they turned out good, but boy I fought it all the way, dough was too gooey! Then I switched to my whole wheat starter and it’s been nothing but bliss and improvement with each bake. I’ve made it several times fully loaded and last time I made cinnamon raisin. Equally as delicious! I also have done the overnight fermentation and it turned out fine! Thank you for… Read more »
So glad you’re enjoying this one Kathryn, appreciate you coming back to let me know!
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.
Yeah, I think 10g would be plenty, which is about 1t
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…
Put the starter in water and it should float