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Sourdough Bagels















Trans-fat Free


1 ½ cups sourdough starter
1 ¾ cups all-purpose flour
1 teaspoon salt
3 tablespoons sugar
3 tablespoons vegetable oil
2 large eggs
2 tablespoons sugar
4 qts water


*Prepare Primary Sourdough Batter B according to recipe.

Be sure that you have saved 1 cup starter separately.

Let all ingredients come to room temp.

Sift 1½ cup flour, salt, and sugar into warm bowl.

Stir in salad oil and eggs.

Stir in Primary Batter B and add enough additional flour for dough to leave sides of bowl.

Turn dough onto well floured board and knead in enough additional flour to make dough smooth and elastic (about ¼ c).

Place in warm greased bowl, cover and set bowl in warm 85F spot until doubled in bulk.

This will take abt. 2 hrs.

When doubled, punch down and let proof for an additional 1½ hrs or until doubled in bulk.

Turn dough out onto floured board and divide it into 12 to 14 equal pieces.

Roll each piece into a 6 inch roll about ¾ inch thick.

Pinch the 2 ends together to form a doughnut shape.

Boil 4 qts water and add 2 tablespoons sugar.

Drop each bagel into boiling water 1 at a time.

Boil only 4 at a time.

Cook until they rise to the top and then turn over and cook for 2 minutes longer.

[NOTE- don't cook longer than 3 minutes or they get tough.]

Remove w/slotted spoon and place on greased cookie sheet.

When all have been boiled, put in preheated 375℉ (190℃) oven and bake for 20 to 25 minutes until crusty and golden brown.

Makes 12 to 14 bagels.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 107g (3.8 oz)
Amount per Serving
Calories 38130% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 626mg 26%
Total Carbohydrate 19g 19%
Dietary Fiber 1g 6%
Sugars g
Protein 18g
Vitamin A 2% Vitamin C 0%
Calcium 2% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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