Everything bagels have always been one of my favourite kinds, with lots of seeds and savoury onions to make them extra delicious. Sourdough everything bagels, I’m happy to report, are even better: they offer the benefits of fermented grain, and give you that well-developed flavour that only sourdough breads can offer.

What is an everything bagel?

Everything bagels are essentially onion bagels with “A little bit of everything on the top.” Sometimes they are nothing more than a plain bagel with the everything bagel seasoning on top, but some recipes (like mine) include onion and/or garlic in the dough itself to make them an even more savoury experience.

What is on an everything bagel?

The mixture on top of everything bagels is often called Everything Bagel Seasoning, and it is a mixture of a bunch of different seeds (usually sesame, black sesame, and poppy seeds) with dried onions and sometimes dried garlic as well.

What is sourdough?

Sourdough baked goods are made with wild yeast, or sourdough starter, which is basically a mixture of flour and water that has been fermented. The fermentation process breaks down the wheat, with live cultures in it releasing gas bubbles which cause the mixture to rise. 

Are sourdough bagels good for you?

The fermentation process of making sourdough breads and other baked goods allows the wheat to be broken down, or “pre-digested” (as some would describe it), making it much easier on your body to process. In fact, some people with gluten sensitivities* can handle sourdough bread much better than regular wheat! (source)

That said, like most things, sourdough bagels and breads should be eaten in moderation. 

*People with celiac disease or wheat allergies should not eat sourdough bread or bagels.

How to make bagels

Bagels have their own process, unique from most other breads. The dough is usually much stiffer than other doughs, and once the bagels have been allowed to rise, they are shaped, boiled, and then baked. The boiling process allows them to get that chewy, spongey texture so characteristic of bagels.

What is the process/timeline for making sourdough bagels?

Personally, I love making sourdough bagels. Here is how the timeline works, with each step outlined below to show you how to bake fresh, sourdough bagels first thing in the morning:

• Morning before: Feed your starter
• Night before: Make your dough (let it rise on the counter overnight)
• Morning of: Shape the bagels, and let them rest 30 minutes. Boil the bagels (less than 10 minutes), and then bake them immediately (about 25 minutes)

Can I make bagels with sourdough discard?

This is a great question, and the answer depends on what you mean by “sourdough discard.”

1. If your starter is not yet active (ie, you’re still in the process of catching the wild yeast), your sourdough discard will not work for this recipe.
2. On the other hand, if by “sourdough discard” you mean, extra, active starter that you’re trying to use up, then yes: you can, provided that it’s very active BUT–
3. You can only use an unfed active sourdough discard culture if it has been fed recently and you know that it’s very healthy and likely to make the dough rise.

The moral of the story is, your bagels need to rise: and in the world of sourdough, you need a good, active culture to make that happen. I have made sourdough breads with an unfed starter before (measuring by weight), but that has only worked for me if the starter was very recently fed, and I knew that it was very bubbly and active at the time.

The best flour to use for making bagels

For this recipe, you will have the best success with a regular white all purpose flour or bread flour. You can of course add a little bit of something else to that (such as whole wheat or rye flour), but honestly, I wouldn’t add more than about 50g. For bagels, to get the consistency right, stick with keeping the majority of the dough made with a regular white flour.

How to store homemade bagels for freshness:

To keep my bagels tasting fresh, I usually make a whole bunch of them and throw them in the freezer to pull out whenever I want them. Homemade bagels will freeze well in a sealed bag or container for up to 6 months.

You will need:

• Ingredients (see recipe card)
• Everything Bagel Seasoning
• Stand mixer (optional)
• Mixing bowls
• Stir spoon
• Measuring cups and spoons
• Kitchen scale
• Bench scraper or sharp knife (for dividing the dough)
• Large pot
• Pastry brush
• Parchment paper
• Baking trays

Shape the bagels

Poach the bagels

Bake your sourdough everything bagels

Some other great sourdough recipes:

• Easy No-Knead White Sourdough Bread
• Sourdough Dark Rye Pumpkin Seed Rolls
• Simple Sourdough Crêpes
• Sourdough Sesame Montreal Bagels
• Sun Dried Tomato and Cheese Sourdough Bread

Other great bagel recipes (not sourdough):

• Montreal Style Bagels
• Everything Bagels
• Asiago Black Pepper Bagels
• Jalapeńo Cheddar Bagels
• Cranberry Cinnamon Bagels
• Spicy Chipotle Cheddar Bagels
• Chocolate Cherry Bagels
• Parmesan Sage Bagels

Thanks so much for reading! As always, if you make this recipe, feel free to tag me in your photos on Instagram @naomicakesofficial. It always makes my day when I know that my recipes are being enjoyed!

–Naomi

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