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Sourdough Bagels THM-E

Servings 18
Author Glenda Groff


  • 1 1/4 cups water
  • 2 cups active sourdough starter
  • 3 tablespoons dough enhancer OR 2 tablespoons vital wheat gluten
  • 2 tablespoons honey
  • 4 1/2 - 5 cups white whole wheat flour
  • 1 1/2 teaspoons salt
  • 1 egg white
  • 1/4 cup water
  • 2 tablespoons baking soda
  • 1 tablespoon salt
  • Everything Bagel Seasoning*


  1. Mix water, starter, dough enhancer, honey, and 3 cups flour together in mixer bowl until smooth. Add flour in 1/4 cup increments until dough pulls away from the sides of the mixer bowl. Let dough rest for 20 minutes. Add salt and knead 8-10 minutes. The bagel dough should be stiffer than bread dough. Place in a covered, greased bowl for 6 hours or in the refrigerator overnight. Divide dough into 3 ounce balls. Shape into a bagel shape and place on a parchment paper lined cookie sheet to rise for 1-2 hours. I do cover the dough while it is rising with greased plastic wrap. Preheat oven to 400 degrees F. Beat egg white with 1/4 cup water. Fill a kettle with 4 inches of water--enough for the bagels to float. Add salt and baking soda. Bring water to a boil and drop bagels in, cooking for 20-30 seconds on each side. Remove from water and place on baking sheet. Brush with egg wash. Sprinkle with seasoning if preferred. Bake for 15-18 minutes or until browned. 18 bagels. *Salt is listed twice because you will use it in the dough and also in the water you will use to cook the bagels.