Honey Garlic Sourdough Bagels
Equipment
- Ninja 12-in-1 Pressure Cooker Or a large pot that can hold at least 8 cups of water
Ingredients
Honey Garlic Sourdough Bagels
- ½ Cup Sourdough Starter
- 1½ Cups Water Warmed
- ¼ Cup Honey Garlic Add more honey or honey garlic for more flavor
- 4 Cups All-Purpose Flour
- 2 Teaspoons Salt
Water Bath
- 8 Cups Water
- 1 Tablespoon Baking Soda
Instructions
Day 1
- To your bowl, add the sourdough starter, water & honey garlic. Mix gently, do not fully incorporate.½ Cup Sourdough Starter, ¼ Cup Honey Garlic, 1½ Cups Water
- Slowly add in flour & salt.4 Cups All-Purpose Flour, 2 Teaspoons Salt
- Turn out onto a floured surface and knead for 5 minutes.
- Return to the bowl and cover with plastic wrap. Allow the dough to rise at room temp at least 12 hours, up to 24 hours.
Day 2
- After your dough has risen, turn it onto a floured surface and divide it into 8 equal(ish) parts.
- Roll dough into long strips, then create your bagel shape.
- Allow them to rise for another 15 minutes.
- While your bagels rise, start to boil your water for the water bath. Add baking soda to the water.8 Cups Water, 1 Tablespoon Baking Soda
- Line a cookie sheet with a silicone baking mat.
- After the bagels have risen, gently place the bagels into the water and boil for 2 minutes on each side.
- After 4 minutes, transfer the bagels to a silicone-lined cookie sheet. Repeat until all bagels are on the tray.
- Bake at 425℉ for 20-25 minutes, they should be golden brown.
The nutrition facts provided on this site are only an estimate and are provided for convenience and as a courtesy only. The accuracy of the nutrition facts for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Video
Angie’s Notes
- Swap out the honey garlic for 1 cup of raisins and 2 teaspoons of cinnamon for a cinnamon raisin bagel.
- Try adding in cheese & garlic instead of honey garlic for a cheesy bagel.
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Why I Love These Sourdough Bagels
For starters, making sourdough bagels was way easier than I thought they would be. Heck, sourdough in general was easier than I thought.
Over time, I’ve heard many people talk about how difficult sourdough is, bagels are, etc. When I saw a video on how to make sourdough bagels I thought, “I can do this!”. Sourdough is now not only a staple in my house but something I love to experiment with and learn more about.
Today I will share how I made my fermented Honey Garlic Sourdough Bagels.
Fermented Honey Sourdough Bagels
If you’ve been following along in my fermented series, you’ll notice my bagel recipe uses a fermented recipe! It’s 2 fermented items in one – how neat is that!
When I was thinking about flavors for my sourdough bagels, I didn’t want a plain bagel. I thought through a few options:
- Asiago Cheese
- Cinnamon Raisin
- Jalapeno Cheddar
- Everything Seasoned
- Honey Garlic
- Dill & Black Pepper
Ultimately, I wanted to use my honey garlic for a sweet/savory combo. This flavor combo did not disappoint. Next time I may try a cheesy honey garlic sourdough bagel. If you are using the honey garlic, I didn’t need to cut the garlic, it was so soft that it incorporated itself perfectly in the dough.
The video below shows how to make your bagel shape. First start with the rolled dough, shape it around your finger, then place it on a silicone-lined baking sheet!
Pre-Bake Steps For Bagels
One thing I learned during this process was that sourdough bagels need lots of rest, as well as a water bath before baking. The water bath helps form a crust on the bagel, it’s what differentiates a bagel from a roll – so do not skip that step!
I found my bagels didn’t want to hold their shape while resting. There are tools out there to help keep the center hole of the bagel, but that’s not needed. No problem if you have a bagel with no center hole.
After you remove your bagel from the water bath, you’ll want to rest them on a silicone-lined tray. I used parchment paper and found all my bagels stuck to it after baking! Next time I will allow the bagels to drain briefly on a cookie rack, then place them on a silicone baking sheet.
First, form your dough into rolls, then shape and allow to rest. Then, dunk into a water bath, when finished place on a baking sheet, and bake in the oven.
Final Thoughts On Sourdough Bagels
Sourdough bagels are likely much easier than you think – give them a try sometime! Experiment with different flavor combos – maybe even try using a beet and see if you end up with a pink bagel!
What flavor will you make your sourdough bagels?
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