I worked at a popular local bagel shop when I was in high school. I remember having to sign a non disclosure and there was much secrecy around their technique. Except… it wasn’t actually anything groundbreaking or different. Making good bagels is super easy. They just need a quick bath to get that chewy crust. If you brush them with water they just don’t get the same crust and will come out more like rolls.
One other thing. Soft Pretzels are actually made from the same dough! So when I make bagels you can bet I make a double batch and make half into soft pretzels to make my kids and hubby happy.
Shaping bagels is super easy. I just make shape a ball, poke my thumb through the middle and pull while going around to make the hole bigger. Remember they will expand some while in the water and baking so make the hole a little bigger than desired.
If I’m feeling lazy I do some simple quick sticks (great for dipping in salted caramel sauce, mustard, cheese sauce, etc!)
Or classic twists…
Or bagel dogs even!
But the ones that are gobbled up fastest? Topped with smoked cheddar and crumbled cooked bacon. Yum!
Double yum! Serve with garlic and herb cream cheese… if you’re into that kind of thing.
Sourdough Bagels and Sourdough Soft Pretzels
Ingredients
- 3-3 1/2 cups all purpose flour (up to half white whole wheat if desired)
- 1 1/2 cups active fed sourdough starter
- 1 Tablespoon sugar
- 1 cup warm water
- 2 teaspoons salt
- 2 Tablespoons butter, melted
- 2 teaspoons instant yeast
For cooking:
- 1/2 cup baking soda
Egg Wash:
- 1 egg yolk
- 1 Tablespoon water
Instructions
- Mix all dough ingredients together until combined well and knead for 5 minutes in a stand mixer or 10 minutes by hand.
- Cover and raise for 1 hour until dough is doubled in size.
- Bring 2 quarts of water to a simmer in a large shallow pot with the baking soda.
- Shape pretzels or bagels and place on greased or silicone or parchment lined baking sheets while waiting for water to simmer.
- Carefully drop into the water without crowding the pan. (In my large pot I can simmer one tray full at a time. Fit what you’re able to in a single layer)
- After 30 seconds remove with a large slotted spoon and place back on tray. (No need to flip in the water)
- Brush with egg wash and if using any toppings sprinkle those on now.
- Bake at 450 degrees for 12-15 minutes.
Topping Ideas:
- Shredded Sharp cheddar and crumbled bacon
- Classic-pretzel salt
- Parmesan cheese and garlic seasoning
- Everything bagel seasoning
- Shredded cheese and pepperoni
- After baking, brush with melted butter and cinnamon sugar
For Bagel Dogs:
- Divide dough into 24 equal portions. Either shape into a rope and twist around hot dogs or shape into a rectangle and wrap around hot dogs leaving ends open. Continue with recipe as listed.
