sourdough bagels recipe with Crispy Bacon
A delicious pressure-cooked sourdough bagel recipe paired with crispy skillet bacon. Perfect for breakfast or brunch with chewy crust and tangy flavor.
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!
Notes
Cool bagels completely before storing. Store in airtight container for 2 days or freeze up to 3 months. Toast before eating to re-crisp.