Beginner-Friendly Easy Sourdough Bagel Recipe (Gut Healthy)
Craving fresh, fluffy bagels that won’t upset your stomach? This easy sourdough bagel recipe is for you. It’s beginner-friendly and super easy.
Why is this sourdough bagel recipe gut-friendly, and why won’t it upset my stomach?
Sourdough is naturally fermented and offers numerous benefits for gut health. The fermentation process helps break down gluten and other proteins that can be difficult to digest, making sourdough gentler on the digestive system compared to traditional bread. The natural acids produced during fermentation also promote healthy gut bacteria, improving digestion and reducing bloating. So, not only can you enjoy delicious homemade bagels, but you also enjoy the benefits of a more digestible and gut-friendly treat!
Want to impress your friends and family?
This easy sourdough bagel recipe is beginner-friendly, but your friends and family don’t need to know that! Every time I bake bagels, I feel so proud of myself. As a child, I had no idea that you could make bagels from scratch, and little did I know just how simple they are to prepare. Show off your baking skills by bringing these delicious bagels to your next family gathering or when you meet up with friends. I can guarantee they will be impressed, especially if you mention that they are gut-friendly for some bonus points!
How To Store These Sourdough Bagels?
You can store these bagels in a bread box or an airtight container for 2-3 days. I usually put them into a ziplock bag and freeze them. When I want a bagel, I will microwave it for 15 seconds and then put it in the toaster!
Easy Sourdough Bagel Recipe (Makes 8 bagels)
Beginner-Friendly Easy Sourdough Bagel Recipe (Gut Healthy)
Equipment
- Large glass or ceramic mixing bowl
- Kitchen towel or plastic wrap For covering the dough during fermentation
- Dough whisk or wooden spoon for mixing the dough
- Bench scraper or spatula for handling the dough
- Cookie sheet
- Parchment paper
- Wire cooling rack
- *OPTIONAL* Stand mixer. I use a KitchenAid stand mixer, and I love it!
Ingredients
- 100 grams active sourdough starter feed your starter 5-8 hours beforehand so it has doubled in size
- 255 grams water
- 10 grams salt
- 40 grams of sugar or honey
- 500 grams of bread or unbleached flour
- One tablespoon sugar for boiling
- One egg for the egg wash
- Optional toppings sesame seeds, poppy seeds, everything bagel seasoning, etc.
Instructions
Prepare the Dough
- Combine the sourdough starter, water, and 40 grams of sugar or honey in a large mixing bowl. Stir until well mixed.
- Add the flour and salt to the mixture. Stir until a rough dough forms.
- If you want to add other flavours, like blueberries, this is the time to do so!
- Turn the dough out onto a clean, lightly floured surface and knead for about 10-15 minutes or until smooth and elastic. Alternatively, you can use a stand mixer fitted with a dough hook attachment and knead for 5-10 minutes on low speed.
- You want your dough to pass the window pane test.
- What is the windowpane test? The windowpane test is a technique for checking dough gluten development in baking. It involves gently stretching a small piece of dough until it is thin; if it stretches without tearing and becomes translucent, the gluten is well-developed, and the dough is ready.
First Rise:
- Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise at room temperature for about 4-6 hours or until it is doubled in size.
- In the winter, I leave my dough on the counter overnight. This depends on how cold your house is and your climate.
Shape the Bagels:
- Once the dough has risen, place it onto a clean surface and divide it into eight equal portions.
- Shape each portion into a ball, then poke a hole through the center with your thumb. Gently stretch the dough to create a ring shape, ensuring the hole in the center is about 1-2 inches wide.
Second Rise:
- Place the shaped bagels on a parchment-lined baking sheet, spacing them apart to allow for expansion. Cover them with a clean kitchen towel and let them rise for another 30 minutes to an hour at room temperature or until slightly puffy.
Preheat the Oven:
- It’s almost bagel time! Preheat your oven to 415°F.
Boil the Bagels:
- In a large pot, bring water to a gentle boil. Add one tablespoon of sugar to the water and stir until dissolved.
- Carefully lower a few bagels into the simmering water, ensuring not to overcrowd the pot. Boil for 1-2 minutes per side, flipping them halfway through. They will puff up slightly.
- Using a slotted spoon or spider strainer, transfer the boiled bagels to a wire rack to drain excess water or onto a clean kitchen towel. Repeat with the remaining bagels.
Add Toppings (Optional):
- For a finishing touch to your sourdough bagels and to ensure your toppings stay put, give your bagels a gentle egg wash before baking! Whisk an egg with a tablespoon of water or milk, then brush it over your bagels.
- Sprinkle your bagels with sesame seeds or my personal favourite, everything but the bagel seasoning.
- My favourite way to do this is to place my toppings onto a plate and gently dip the tops of the bagels into the seasoning. The egg wash helps the seasoning stick.
Bake the Bagels:
- Transfer the boiled and topped bagels to a parchment-lined baking sheet
- Bake in the oven for approximately 25 minutes or until the bagels are golden brown on the tops.
- Once baked, transfer the bagels to a wire rack to cool completely before slicing and serving.
- Enjoy!! Be ready for your life to change.
Don’t have a sourdough starter? No problem! Take a look at my easy step-by-step guide for creating a sourdough starter.
Are you having trouble with your sourdough starter? My troubleshooting tips will help you strengthen your sourdough starter quickly!
More Sourdough Recipes You Have to Try!
- Lemon Blueberry Sourdough
- Jalapeño Cheddar Sourdough
- S’mores Sourdough
- Sourdough Bagels
- Original Bread Recipe
- Banana chocolate chip muffins (sourdough discard)
- Same Day Sourdough Discard Cinnamon Buns with Brown Butter Frosting
- Brown Butter Sourdough Discard Brownies
- Easy Chocolate Sourdough Bread Recipe
Omg!!! So good!!! 😍😍
Never thought I’d be able to make bagels this good at home!
I made these and brought them to the office for our early morning staff meeting! Now they are a must have every week! So easy to make and so so good! Thank you for this easy to follow recipe!