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Sourdough Bagels

Sourdough Bagels

Sourdough Bagels
Confession: I have a sourdough starter named Clyde that's very neglected. When I first learned about Red Star Platinum Instant Sourdough Yeast at the National Festival of Breads, I could hardly contain my excitement! This product is a breakthrough for people like me who want the flavor of authentic sourdough culture without the hassle of maintaining a sourdough starter. Homemade sourdough bagels are the perfect Unicoi Preserves delivery device and are surprisingly easy to make. This recipe is adapted from King Arthur Flour.
Servings Prep Time
16 bagels 30 minutes
Cook Time
20-25 minutes
Bagel dough
  • 1 pack Red Star Yeast Platinum Instant Sourdough Yeast
  • 5 3/4 cups King Arthur All Purpose Flour, unbleached
  • 1/4 cup Carnation Malted Milk Powder, Original
  • 2 tablespoons sugar, granulated
  • 1 tablespoon Kosher Salt
  • 2 cups warm water, 120-130 degrees
Water bath
  • 2 quarts water
  • 2 tablespoons Carnation Malted Milk Powder, Original
  • 1 tablespoon Sugar
Bagel Toppings
  • 1 egg white, whisked with 1 tablespoon water
  • Options: sesame seeds
  •  poppy seeds
  •  everything bagel seasoning
  •  coarse or pretzel salt
Servings: bagels
  1. Add all dry ingredients to the bowl of a stand mixer fitted with dough hook and mix to combine. Slowly add warm water and mix on slow speed until combined, then increase mixer speed to medium and continue kneading until dough is smooth, scraping sides of the bowl occasionally. This took me about 5 minutes. If your dough is pooling at the bottom of the mixing bowl, add a small amount of flour, 1 tablespoon at a time.
  2. Shape the dough into a ball and place into a large bowl lightly greased with vegetable oil. Cover and let rise in a warm place until doubled, 1 to 1 1/2 hours.
    3. While dough is rising, get your water bath ready. Measure all water bath ingredients into a Dutch oven or shallow wide pan at least 3" deep. Stir and bring to boil, cover and reduce to low simmer while you form the bagels.
    4.After dough has risen, gently deflate it and transfer to a work surface that's been light sprayed with non-stick cooking spray. I like to use a silicone pastry mat for this. Prepare two baking sheets by lining with parchment paper or silicone baking sheets. Preheat oven to 425 degrees.
    5.Divide dough into 16 similar size pieces, then shape them one at a time. Roll dough into a ball, then poke a hole in the middle with your finger and stretch it out by twirling the dough to form a ring. Hint: Make the hole a bit bigger then you think, knowing it will puff up and rise. Place each bagel on the baking sheet as you form them.
    6. After forming all the bagels, its time for them to go into the water bath. Remove the lid from the Dutch oven and gently lower 3 or 4 at a time into water. Set a timer for 1 minute and simmer for 30 seconds a side. I used a long stainless slotted spatula to turn them but a slotted spoon or spider will work too. Return them to the baking sheet after boiling.
    7.Brush the bagels with the egg wash, then sprinkle with any toppings you like. I topped some of mine with black and white sesame seed and others with sriracha sesame seeds. Poppy seeds, coarse salt, everything bagel season are all great options but use what you like.
    8.Bake bagels for 20 - 25 minutes until they are deep golden brown. I rotated my baking sheets half way through. Remove from oven and cool on a rack.
    9. Serve warm or at room temperature with cream cheese and Unicoi Preserves. Store at room temperature or freeze to extend the happiness.
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