The pot lid rattles and you know dinner is almost ready. You feel that little buzz in the kitchen, a kinda promise that something awesome’s about to happen. The sounds of steam and the pressure building just add to the excitement as you wait.
You remember the first time you tried making bagels in a pressure cooker. It was a bit of a challenge at first, but once you got that float valve doing its thing and caught the steam cues, everything kinda clicked. That natural release moment feels so satisfying when the bagels come out perfect.
It’s not just any dinner night. This time you got sourdough bagels lined up with crispy bacon on the side. The tender pull of the bagel meets that crunch of bacon, and you know you nailed it. Pressure cooking these bad boys makes everything faster and the result better than any normal oven method.
Why Your Cooker Beats Every Other Pot
- Keeps the steam locked in tight for even cooking.
- Builds pressure super fast so you save time.
- Float valve tells you exactly when pressure is ready, no guessing.
- Natural release lets food finish gently, so bagels get that perfect texture.
- Heats evenly, no burnt spots or uneven baking.
- Makes your kitchen less hot since it's all sealed.
Everything You Need Lined Up
- 17.5 oz bread flour (that’s about 4 cups)
- 9 oz warm water (around 1 cup)
- 3.5 oz active sourdough starter (half a cup kinda)
- 1 teaspoon sea salt
- 1 teaspoon brown sugar or barley malt syrup
- 1 tablespoon baking soda for boiling
- ¼ cup Everything bagel seasoning, sesame seeds, or poppy seeds (if you like some crunch on top)
- Some crispy bacon strips cooked on the side
Make sure your sourdough starter is active and bubbly. You want it lively so your bagels get that perfect rise. The baking soda in the boiling water helps the crust get that shiny look and chewy bite you crave. And hey, those seeds or seasoning on top? Totally optional but they add a nice touch.
The Exact Process From Start to Finish
- In a large mixing bowl, pour in your warm water and add the sourdough starter. Give it a good stir until it’s all mixed and kinda smooth.
- Add your bread flour and sea salt right into that same bowl. Mix till a rough dough forms, don’t worry if it’s a bit shaggy at this point.
- Let the dough rest for 30 minutes to autolyse. This rest is key for the gluten to develop nicely before kneading.
- Turn it onto a floured surface and knead for about 10 minutes. You’ll feel the dough change, get elastic and smooth under your hands. That’s when you know you’re close.
- Put the dough in a greased bowl, cover with a damp cloth and leave it to proof for 4-6 hours at room temp. It should double in size and look puffy when ready.
- Divide into 8 pieces and shape each into a ball. Rest those balls for 10 minutes. Then poke a hole in the center and stretch it out gently to that classic bagel ring shape.
- Put the shaped bagels on parchment and cover. Pop them in the fridge overnight for cold fermentation – this slow chill is gonna bring out flavor.
- Next day, bring a large pot of water to a boil along with the baking soda. Boil each bagel for about 1 minute on each side.
- Remove and set them back on the tray. Sprinkle on your seeds or seasoning if you want.
- Preheat your oven to 4256F (2206C). Bake bagels for 20-25 minutes till golden brown and crusty.
- While baking, crisp up your bacon in a skillet over medium heat. Drain it on paper towels to keep it nice and crunchy.
- Let bagels cool a bit before slicing and serving up warm with that crispy bacon. Heck yeah.
Smart Shortcuts for Busy Days
- Use store-bought active sourdough starter if you don’t keep your own going all the time.
- Mix flour and water the night before and keep in fridge for quick autolyse when you’re ready.
- Skip the overnight fridge fermentation if you’re short on time but expect a slightly milder flavor.
- Boil bagels in batches while the oven heats up to save some time.
- Cook bacon in advance and warm it up just before serving to save minutes.
What It Tastes Like Fresh From the Pot
You’ll notice that crispy crust first. It’s golden, slightly crackly and so satisfying when you bite in.
The inside is a tender pull, chewy but soft, with that sourdough tang that’s just right—not too sour but enough to remind you it’s handcrafted.
The seasoning on top gives a little crunch and a burst of flavor, especially if you use that Everything bagel mix. It’s like having little flavor surprises in every bite.
Then you get the crispy bacon on the side, salty and smoky, that crunch against the soft chewy bliss of the bagel. It’s a combo that just works so good.
How to Store This for Later
If you got leftovers, first cool the bagels completely. Don’t wanna trap steam or moisture inside the storage.
Pop them in an airtight container or sealed bag at room temp for up to 2 days. Easy grab and go!
For longer keeping, freeze the bagels wrapped well in plastic wrap then foil. They can last up to 3 months this way.
When you wanna eat frozen ones, thaw at room temp or toast them straight from the freezer. The toaster brings back that fresh crust and warm tender pull.
Common Questions and Real Answers
- Can I use a regular pot instead of the pressure cooker? You can but you’ll miss out on the steam-lock cooking and natural release benefits. The bagels might not get the same chewy crust.
- Why do I need baking soda in the boiling water? It helps create that shiny crust and chewy texture that good bagels got. Skipping it? Your bagels might be softer.
- My bagels didn’t puff much during proofing. What now? Make sure your starter is active and your room temp is warm enough. You can try proofing longer or in a slightly warmer spot.
- Can I skip the overnight fridge rest? Yes, but the flavor and texture get better with slow cold fermentation. It’s worth the wait if you can!
- How do I get them crispy and not soggy after boiling? Don’t let them sit too long before baking. And preheat your oven well to lock in that crust fast.
- Can I add other toppings? Totally! Garlic flakes, coarse salt, or even everything seasoning works well to mix up flavors.
sourdough bagels recipe with Crispy Bacon
Equipment
- 1 Mixing bowl Large
- 1 Skillet For bacon
- 1 Baking sheet Lined with parchment
- 1 Slotted spoon For flipping bagels
Ingredients
Main ingredients
- 17.5 oz bread flour about 4 cups
- 9 oz warm water around 1 cup
- 3.5 oz active sourdough starter half a cup
- 1 teaspoon sea salt
- 1 teaspoon brown sugar or barley malt syrup
- 1 tablespoon baking soda for boiling
- 0.25 cup Everything bagel seasoning, sesame seeds, or poppy seeds optional
- crispy bacon strips cooked on the side
Instructions
Instructions
- In a large mixing bowl, pour in your warm water and add the sourdough starter. Give it a good stir until it’s all mixed and kinda smooth.
- Add your bread flour and sea salt right into that same bowl. Mix till a rough dough forms.
- Let the dough rest for 30 minutes to autolyse.
- Knead the dough on a floured surface for about 10 minutes until elastic and smooth.
- Put the dough in a greased bowl, cover with a damp cloth and leave to proof for 4–6 hours at room temperature.
- Divide into 8 pieces and shape each into a ball. Rest for 10 minutes.
- Poke a hole in each ball and stretch into bagel shape.
- Place on parchment paper, cover, and refrigerate overnight for cold fermentation.
- Next day, bring a large pot of water to a boil with baking soda.
- Boil each bagel for 1 minute per side, then place on tray.
- Sprinkle with seasoning while bagels are still wet.
- Preheat oven to 425°F (220°C). Bake for 20–25 minutes until golden brown.
- While bagels bake, crisp bacon in a skillet over medium heat. Drain on paper towels.
- Let bagels cool slightly before slicing and serve with crispy bacon.
- Enjoy warm and fresh!
