Sourdough Bagels with Bacon
Chewy sourdough bagels baked golden with crispy bacon topping offer a flavorful breakfast or brunch option that balances crunchy exterior with soft, tender insides.
Equipment
- 1 large bowl
- 1 parchment-lined tray
- 1 slotted spoon
- 1 oven preheated to 425°F
- 1 pot for boiling water
Ingredients
- 1 cup active sourdough starter fed
- 1 cup warm water
- 3 to 4 cups bread flour
- 1 tablespoon sugar or honey
- 2 teaspoons salt
- 2 to 3 quarts water
- 2 tablespoons honey or baking soda
- 8 to 12 slices crispy bacon broken into pieces
- optional: everything bagel seasoning sesame seeds, poppy seeds
Instructions
- In a large bowl, combine the sourdough starter, warm water, and sugar until integrated.
- Gradually add bread flour and salt, mixing until a dough forms.
- Knead the dough for 8 to 10 minutes until smooth and elastic, incorporating flour as necessary.
- Place the dough into a lightly oiled bowl, cover, and allow it to rise for 4 to 6 hours until nearly doubled.
- Punch down the dough and divide into 8 equal portions.
- Shape each piece into a ball, poke a hole through the center, and stretch it to form a bagel shape.
- Arrange shaped bagels on a parchment-lined tray, cover, and let rest for 30 to 45 minutes.
- Preheat oven to 425°F (220°C).
- Bring water and honey or baking soda to a gentle boil in a large pot.
- Boil the bagels in batches for 1 to 2 minutes on each side using a slotted spoon to transfer them.
- Place boiled bagels back on the tray. Brush each with water or egg wash.
- Press bacon pieces and any optional toppings onto the bagels.
- Bake the bagels for 18 to 22 minutes until golden brown and crispy.
- Serve warm with cream cheese, butter, or favorite spreads.
Notes
- Use bread flour for a chewy texture.
- Add bacon just before baking to maintain crispiness.
- Optional additions: sharp cheddar or scallions enhance flavor.
- Store in airtight container up to 3 days; freeze extras for longer.