Sourdough Bagels Recipe from Scratch (Starterless)
Also called spontaneous sourdough, although not sure why they call it spontaneous, there is noting spontaneous about this sourdough bagel recipe haha This method requires the sourdough to ferment naturally for at least 5 days.
Ingredients
Wild Yeast Culture: You have to keep adding 1/2 cup of each (flour and water) every day for 4-5 days
- 2.2 oz bread flour about ½ cup [60g]
- 4 oz room temperature water about 1/2 cup [100ml]
- 2 oz more bread flour to keep adding every day total amount is around 2.5 cups
- 4 oz more water to keep adding every day total amount is around 2.5 cups
Bagel Dough:
- 17.6 oz bread flour about 4 cups [500g]
- 8.8 oz water 1 cup [250g]
- 0.35 oz sea salt 2 teaspoons [10g]
- 0.35 oz brown sugar or barley malt syrup 2 teaspoons [10g] (optional)
- About 3.5 oz active wild yeast culture ⅓ cup [100g]—from your starter
Boiling & Toppings:
- 1 tablespoon baking soda
- 1/4 cup Everything bagel seasoning sesame seeds, or poppy seeds (optional)
Instructions
For the Homemade Sourdough Yeast Culture:
- Mix together 1st batch of bread flour and water to start your wild yeast culture in a clean jar or ceramic or glass bowl. Cover loosely and leave at room temperature..
- Stir daily, discard half, and feed with equal parts flour and water every 24 hours until bubbly (about 5 days). Around 2 oz of each every day.
- Tip:Your wild yeast culture is not the dough—it’s the “starter” that makes your bagels rise. Once it’s bubbly, use it to make the real bagel dough!
For the Actual Bagel Dough: Day 6 after the Sourdough Culture has Fermented
- On day 6, in a large bowl, combine bread flour, water, active wild yeast culture that you have just made for 5 days, sea salt, and brown sugar or barley malt syrup.
- Knead until smooth. Cover and let rise until doubled.
- Divide dough into 8 pieces. Shape into bagels by poking a hole in the middle of each piece and stretching it out a bit.
- Place on parchment paper on a large baking sheet. Make sure they have some space between them as they will rise and expand more.
- Cover and let rise until puffy. This will take around 60-90 minutes.
- Boil water with baking soda. Cook bagels for 30–60 seconds per side.
- Sprinkle with toppings while wet.
- Bake at 425°F (220°C) for 25–30 minutes. Cool on a wire rack.
Notes
Actual values may vary slightly depending on your toppings and exact ingredients.
Nutrition
Serving: 100g approximatelyCalories: 280kcalCarbohydrates: 56gProtein: 9gFat: 2gSodium: 480mgFiber: 4gSugar: 5g
Tried this recipe?Let me know how it was in the comments below.