Roadschool Recipes: Sourdough Bagels

Since Sam is a former bagel engineer he has been making sourdough bagels in our tiny RV oven and they are INCREDIBLE. If you ever see us on the road, come say hi and we will bring you sourdough bagels.

This recipe makes a dozen bagels. We double it when we are sharing bagels with campground friends!

This recipe uses active sourdough starter, fed 4-6 hours prior to making the dough. Feed your starter in the afternoon, make your dough in the evening and make your bagels the next morning!

Sourdough Bagel Ingredients

• 500 grams water
• 200 grams active sourdough starter
• 20 grams salt
• 1000 grams flour

Evening Directions

• Mix water, starter and salt in a large bowl. Add flour and mix into a sturdy dough
• Stretch and fold twice, 15-30 minutes apart
• Bulk ferment for 10 hours at around 67 degrees F

Morning Directions

• Preheat oven to 450 F
• Boil a large pot of water
• Add a dollop of honey to the water
• Add any mix-ins to your bagel dough (chocolate chips, dried blueberries, cinnamon and raisins, etc.)
• Form dough into 12 equal balls (approximately 140 g each)
• Punch a hole in the center of each
• Let rest for up to 1 hour (and as little as 15 minutes)
• Boil each side of each bagel for 1.5 minutes
• Add toppings (green chiles + cheddar cheese is our favorite)
• Bake at 450 F for 20-25 minutes
• ENJOY