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a stack of homemade sourdough everything bagels amidst other bagels on parchment

Sourdough Everything Bagels

This delicious homemade everything bagel recipe can be prepared the night before you want to bake them for fresh bagels, first thing in the morning!

Prep Time 1 hour
Cook Time 25 minutes
Resting time 12 hours
Servings 12 bagels
Author Naomi

Ingredients

  • 1-1/2 cups lukewarm water
  • 1 cup (160g) active sourdough starter
  • 2 Tbsp oil I used olive oil
  • 2 Tbsp honey
  • 1/2 Tbsp molasses
  • 1 tsp salt
  • 1/4 tsp garlic powder (optional)
  • 1 tsp dried onion flakes (optional)
  • 5 cups (700g) flour

Poaching syrup:

  • 8 cups water
  • ¼ cup honey

Topping:

  • 1 large egg beaten
  • 1 cup everything bagel seasoning see notes for the recipe link or a mixture of poppy seeds, sesame seeds, and dried onion flakes

Instructions

  1. In a large mixing bowl, or the bowl of an electric stand mixer, combine the water, starter, oil, honey, molasses, salt, garlic, onion flakes and flour. Knead by hand or with the dough hook until smooth, about 10 minutes (the dough will be very stiff). Cover, and allow to ferment at room temperature for 8-12 hours (overnight).
  2. Turn the dough out onto and unfloured work surface and divide into 12 equal portions. Roll each piece of dough into a 12"-18" rope, and pinch the ends together (with a 1-2" overlap) to seal. The hole in the middle of the bagels should be large enough to snugly fit a golf ball inside. Set the shaped bagels onto a lightly oiled or parchment lined cookie sheet. Allow them to rise 30 minutes*.
  3. Meanwhile, in a large pot, bring 8 cups of water to a boil. Stir in the honey, and then boil the bagels for 1 minute per side after they begin to float. Remove from the water with a large round slotted spoon.
  4. Brush with beaten egg and dip in the everything bagel seasoning, or sprinkle generously on top.
  5. Bake at 425 degrees F for 25-30 minutes or until golden brown. Cool on wire racks.

Recipe Notes

*Regarding the 30-minute rising time after the bagels have been shaped:
These bagels will still turn out with no rising time between shaping the bagels and boiling them. The key is to make sure that they float before you start timing how long you leave them in the boiling water. 
Allowing the bagels to rest 30 minutes before you boil them will ensure that they float more quickly, and it will also prevent the texture of the bagels from being negatively affected by extra time in the water.