Honey Wheat Sourdough Bagels

Another sourdough recipe...I know some of you are groaning. Blame it on OCD that compels me to share every sourdough recipe that is in my stack of favorites. I'm almost finished. I promise.

Bagels are the perfect place to showcase the flavor of sourdough. This recipe uses an overnight rise in the refrigerator which makes it seem like not a lot of work. The recipe is adapted from Nancy Silverton. I use all whole wheat flour but you may use white if your prefer. When using whole wheat flour, I like to add a little vital gluten but they turn out well without it.

Honey Wheat Sourdough Bagels


1/2 cup milk
1 cup water
1 1/2 cup active sourdough starter
5 cups whole wheat flour (or white)
2-3 T vital gluten (optional)
1/4 cup honey
2 tsp salt

Day One:
Mix all ingredients on medium speed for 5 minutes. Place dough in greased bowl and allow to rest of 3 hours.

Divide dough into 15 pieces. Shape into bagel shapes and place on parchment lined baking sheet. Spray with oil and cover with plastic wrap. Place in refrigerator overnight.

Day Two:
Remove bagels from the refrigerator and allow to warm up for about 20 minutes. Bagels are ready when they will float in water.

In a pan, boil several inches of water and 1 T of baking soda. Gently drop in bagels. Boil for about 20 seconds on each side.

Carefully remove bagels from water and place on parchment covered baking sheet. Continue until all the bagels are boiled. The bagels will not raise much in the oven and can be placed closely together on the baking sheet.

Sprinkle with sesame seeds or poppy seeds. Bake bagels at 450 degrees for 15 minutes.

Slather on some cream cheese and homemade strawberry jam. Bagels freeze well if you have extras.