Italian Garlic Sourdough Bagels
Italian Garlic Sourdough Bagels
Ingredients
For the Bagel Dough
- 1 1/4 cups warm water, about 95-105°F
- 1 cup active sourdough starter, fed and bubbly
- 2 tablespoons granulated sugar
- 1 tablespoon maple syrup
- 1 1/2 teaspoons fine sea salt
- 4 cups bread flour
- 2 tablespoons garlic, minced or finely chopped
- 1 tablespoon Italian seasoning
For Boiling
- 8 cups water
- 1/4 cup honey
Instructions
- 1
In the bowl of a stand mixer, combine the warm water and active sourdough starter. Mix with a spoon or spatula until well combined.
⏱️ 2 min
- 2
Add the granulated sugar, maple syrup, and fine sea salt to the starter mixture. Stir briefly.
⏱️ 1 min
- 3
Add the bread flour to the bowl. Attach the dough hook to your stand mixer.
⏱️ 1 min
- 4
Mix all ingredients on low speed (setting 2) for 3-5 minutes until a shaggy dough forms and most of the flour is incorporated.
⏱️ 5 min
- 5
Introduce the minced garlic and Italian seasoning to the dough. Continue mixing on low speed for another 2-3 minutes until the garlic and seasoning are well incorporated into the dough.
⏱️ 3 min
- 6
Remove the dough from the mixer bowl and transfer it to a lightly floured cutting board or clean counter. Knead the dough by hand for approximately 1 minute, shaping it into a smooth ball.
⏱️ 2 min
- 7
Return the dough ball to the mixer bowl (or a clean, lightly oiled bowl). Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 1 hour.
⏱️ 60 min
- 8
After 1 hour, remove the dough from the bowl, knead it again by hand for about 1 minute, and reshape it into a smooth ball.
⏱️ 2 min
- 9
Place the dough back into the bowl, cover it with plastic wrap, and allow it to bulk ferment overnight in the refrigerator (or a cool place) for 12-18 hours. The dough should double in size.
⏱️ 720 min
- 10
The next morning, gently loosen the dough from the edges of the bowl and turn it out onto a lightly floured cutting board. Divide the dough into 8 equal portions (a kitchen scale is recommended for uniformity, aiming for about 100-110 grams per portion).
⏱️ 10 min
- 11
Shape each portion of dough into a tight, smooth ball. Cover the shaped dough balls with plastic wrap or a damp kitchen towel and let them rest for 20 minutes.
⏱️ 20 min
- 12
For the final shaping, take one dough ball and use a floured finger to poke a hole through the center. Gently stretch the hole to create the classic bagel shape, about 1 1/2 to 2 inches in diameter. Repeat with remaining dough balls. (A specialized bagel shaping tool can be used to further open and define the hole, if desired).
⏱️ 10 min
- 13
Place each shaped bagel on a small square of parchment paper. Arrange the parchment-lined bagels on a baking sheet or in an airtight container. Cover and allow the bagels to complete their final proof at room temperature for 1 1/2 to 2 hours, or until slightly puffy.
⏱️ 90 min
- 14
Preheat your oven to 425°F. Line a large baking sheet with fresh parchment paper.
⏱️ 15 min•🌡️ 425
- 15
Bring a large pot of water (about 8 cups) to a rolling boil. Add the honey to the boiling water and stir to dissolve.
⏱️ 5 min
- 16
Carefully place 2-3 bagels at a time into the boiling water (do not overcrowd the pot). Boil them for 30 seconds on each side.
⏱️ 5 min
- 17
Using a slotted spoon, remove the boiled bagels and place them on the prepared parchment-lined baking sheet, leaving some space between each bagel.
⏱️ 5 min
- 18
Bake the bagels in the preheated oven for 15 minutes, or until golden brown and cooked through.
⏱️ 15 min•🌡️ 425
- 19
Once baked, remove the bagels from the oven and transfer them to a wire cooling rack. Allow the bagels to cool for approximately 1 hour before serving to ensure the interior sets properly.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Italian Garlic Sourdough Bagels
Ingredients
For the Bagel Dough
- 1 1/4 cups warm water, about 95-105°F
- 1 cup active sourdough starter, fed and bubbly
- 2 tablespoons granulated sugar
- 1 tablespoon maple syrup
- 1 1/2 teaspoons fine sea salt
- 4 cups bread flour
- 2 tablespoons garlic, minced or finely chopped
- 1 tablespoon Italian seasoning
For Boiling
- 8 cups water
- 1/4 cup honey
Instructions
- 1
In the bowl of a stand mixer, combine the warm water and active sourdough starter. Mix with a spoon or spatula until well combined.
⏱️ 2 min - 2
Add the granulated sugar, maple syrup, and fine sea salt to the starter mixture. Stir briefly.
⏱️ 1 min - 3
Add the bread flour to the bowl. Attach the dough hook to your stand mixer.
⏱️ 1 min - 4
Mix all ingredients on low speed (setting 2) for 3-5 minutes until a shaggy dough forms and most of the flour is incorporated.
⏱️ 5 min - 5
Introduce the minced garlic and Italian seasoning to the dough. Continue mixing on low speed for another 2-3 minutes until the garlic and seasoning are well incorporated into the dough.
⏱️ 3 min - 6
Remove the dough from the mixer bowl and transfer it to a lightly floured cutting board or clean counter. Knead the dough by hand for approximately 1 minute, shaping it into a smooth ball.
⏱️ 2 min - 7
Return the dough ball to the mixer bowl (or a clean, lightly oiled bowl). Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 1 hour.
⏱️ 60 min - 8
After 1 hour, remove the dough from the bowl, knead it again by hand for about 1 minute, and reshape it into a smooth ball.
⏱️ 2 min - 9
Place the dough back into the bowl, cover it with plastic wrap, and allow it to bulk ferment overnight in the refrigerator (or a cool place) for 12-18 hours. The dough should double in size.
⏱️ 720 min - 10
The next morning, gently loosen the dough from the edges of the bowl and turn it out onto a lightly floured cutting board. Divide the dough into 8 equal portions (a kitchen scale is recommended for uniformity, aiming for about 100-110 grams per portion).
⏱️ 10 min - 11
Shape each portion of dough into a tight, smooth ball. Cover the shaped dough balls with plastic wrap or a damp kitchen towel and let them rest for 20 minutes.
⏱️ 20 min - 12
For the final shaping, take one dough ball and use a floured finger to poke a hole through the center. Gently stretch the hole to create the classic bagel shape, about 1 1/2 to 2 inches in diameter. Repeat with remaining dough balls. (A specialized bagel shaping tool can be used to further open and define the hole, if desired).
⏱️ 10 min - 13
Place each shaped bagel on a small square of parchment paper. Arrange the parchment-lined bagels on a baking sheet or in an airtight container. Cover and allow the bagels to complete their final proof at room temperature for 1 1/2 to 2 hours, or until slightly puffy.
⏱️ 90 min - 14
Preheat your oven to 425°F. Line a large baking sheet with fresh parchment paper.
⏱️ 15 min•🌡️ 425 - 15
Bring a large pot of water (about 8 cups) to a rolling boil. Add the honey to the boiling water and stir to dissolve.
⏱️ 5 min - 16
Carefully place 2-3 bagels at a time into the boiling water (do not overcrowd the pot). Boil them for 30 seconds on each side.
⏱️ 5 min - 17
Using a slotted spoon, remove the boiled bagels and place them on the prepared parchment-lined baking sheet, leaving some space between each bagel.
⏱️ 5 min - 18
Bake the bagels in the preheated oven for 15 minutes, or until golden brown and cooked through.
⏱️ 15 min•🌡️ 425 - 19
Once baked, remove the bagels from the oven and transfer them to a wire cooling rack. Allow the bagels to cool for approximately 1 hour before serving to ensure the interior sets properly.
⏱️ 60 min