Sourdough Wheat Bagels
Ingredients needed for Naan
- 2 cup Sourdough Starter (active and feed)
- 4.5 cups Whole wheat flour
- 1/2 cup All-purpose flour (unbleached)
- 1/2 tbsp Sea Salt
- 1 tbsp Avocado oil
- 1 tbsp Baking soda for boiling
Health Benefits from this easy bagel recipe
- Full of probiotics to help your gut: This bagel recipe is made with sourdough Starter which is full of probiotics that help your gut.
- Packed with whole wheat flour: Whole wheat flour contains all the most nutrients rich parts of the wheat grain. Where as white flour no longer contains the nutrients. The nutrients in wheat flour is fiber, protein, vitamin B, antioxidants, iron, zinc, copper, and magnesium.
Why You’ll Love This Healthy Bagel Recipe
These bagels are so tasty! If you have a sourdough starter this recipe is an easy and delicious recipe to use your sourdough. This bagel recipe has wholesome ingredients: whole wheat flour and sourdough. There is no added sugar and no preservatives. Plus, you’ll love much better they taste than store-bought bagels and that they are made with good ingredients to nourish you.
This recipe is one that you and your family will absolutely love! Trust me, this recipe is one you’ll want to make over and over again.
Bagel toppings ideas
- Plain bagels
- Everything bagel seasoning
- Sesame seed bagels
- Poppyseed bagels
- Cheese bagels
To get the toppings to stick onto the bagels before cooking. Lightly brush egg on top of each bagel and then add your desired topping.
How to store and how long does bagels last?
I like to store mine in a tortilla warmer in the fridge. Another option is in an air-tight container or reuseable ziplock bag. Make sure to let the bagels cool completely before storing. They last for up to 3 days in the fridge.
If you try this recipe, I’d love to know! Feel free to tag me @fullofwholesome on Instagram, write a comment below, or send me a message.
Sourdough Wheat Bagels
Equipment
- Kitchen Aid
- Bosch
Ingredients
- 2 cups Sourdough starter (feed)
- 1 1/4 cup filtered water
- 1 tbsp Avocado oil (or olive oil)
- 4 1/2 cups Whole wheat flour
- 1/2 cup Unbleached all purpose flour
- 1/2 tbsp Sea salt
- 1 tbsp baking soda (for boiling)
Instructions
Sourdough starter
- To get your sourdough active feed it with flour & water and let it double in size before using it.
Bagel Dough
- In a kitchen aid or bosch add active sourdough starter, water, oil, and salt.
- Use the dough hook to mix all these ingredients together on low speed until combined.
- While the mixer is slowly running, add in the whole wheat flour and all purpose flour. Mix for a minute and let the dough sit for 10 minutes.
- Knead the dough again for 5 minutes until the dough is smooth. If your mixer is struggling to mix, you can knead the dough by hand.
- After the dough is smooth, cover with a lightly damped towel for 8 to 12 hours.
Shape the bagels
- Lightly flour a surface and take the dough out. Form the dough into a large ball. With a dough cutter (or pizza cutter) divide the dough into 12 balls.
- Roll and tuck each dough ball until dough becomes tight and smooth.
- Push your thumb and middle finger through the middle of the dough ball. Gentle stretch the dough to create a bagel shape.
- Place bagels onto a lined silicone baking sheet. Cover all the bagels and let them rise for 2 hours.
Boiling bagels + baking
- Preheat the oven to 450 F degrees.
- Fill a large wide pot with half water and bring to a boil. Then add 1 tbsp baking soda.
- Add as many bagels that can fit to the pot, boil one side for 30 seconds and then flip to the other side for 30 seconds.
- Remove the bagels from the pot and add back onto the baking sheet. Continue repeating the boil steps until all the bagels have been boiled.
- Bake in the oven for 20 minutes.
Bagel Toppings
- To get different toppings to stick to the bagel. Lightly brush an 1 egg on top of each bagel.
- Toppings ideas: Chesse, everything bagel seasoning, poppy seeds, and seasame seed.
One part of the recipe says unfed starter, and the other part says to feed it. Can you please clarify?
Hi! Good catch, sorry for the confusion. You need a feed sourdough, so active and doubled in size before using it. Thanks so much for commenting so I could fix that. 🙂
This an excellent recipe, I hope to have mine finished tomorrow, I’ll come back and rate them well, I’m sure 💜
Thank you so much, Tara! Really appreciate it. Also, feel free to message me if you have any other questions 🙂 Hope your bagels turn out great.💛
Absolutely perfect. Thanks so much for your help and your wonderful recipe!
I assume it’s not really one whole egg you brush on top of each bagel. Mine are rising on the baking sheet now. It has been easy so far.