I have so much sourdough starter and my girls wanted something different other than a loaf of bread, so I thought I would make bagels! This is an overnight sourdough bagel dough and so easy to prepare!
These bagels have a lovely sourdough flavor and is filled with cheesy deliciousness! The key is a strong, bubbly sourdough starter! I will definitely be making these again!
Let’s get started!
Mix sourdough starter, water, honey, and salt together until well combined.
Add bread flour, white flour and half the whole wheat flour.
Stir well until you get a shaggy dough., adding enough flour as needed.
Knead cheese into dough. Knead until it pulls away from the bowl. Drizzle with oil.
Cover and leave overnight, at least 12 hours.
The next day, it should have at least doubled in size. Looks pretty good!.
Punch down dough gently. Place on floured surface. Spread out with fingers. The dough is so fluffy!
I am using a couple spoons of Cheez Whiz which my oldest loves. You could also use dehydrated cheese too. Sprinkle with cheeses. I used mozzarella, marble, grated parmesan and Cheez Whiz
Press lightly. Fold dough and press lightly. You do not want to press too much and deflate the dough. Cut into 8 pieces.
Shape bagels. I either twist the dough after I sealed the cheese in and then pinch the ends, or roll into a ball, and shape a hole in the centre and then shape into a bagel.
I find rolling into a ball and shaping the dough into a bagel yields a fluffier bagel!
Place on a piece of parchment.
Let rest 45 minutes. They rose a bit.
They look great!
To a pot of hot water, add granulated sugar and baking soda and bring to a boil.
Place bagels in boiling water carefully. I place the bagel on the parchment. The paper floated off the bagel so I then I could grab it and toss it.
Once the bagels float, cook for about a minute.
Then remove from the pot and place on a cooling rack to drip until all the bagels are cooked.
Place on a greased baking pan. I baked at 400F for 20 minutes or until lightly golden.
Remove from oven. Time for more cheese!!
Sprinkle with cheese.
Turn oven off and place bagels back in for just a couple minutes.
Look at that bagel!! Oh my gosh…smells amazing but tastes even better! The mix of cheeses is amazing!
The bagels make the most delicious sandwich!!
Having four cheeses really does make a difference in the flavor. I highly recommend!
Cheesy Four Cheese Sourdough Bagels
1-1/4 cups sourdough starter
1 cup warm water
2 tbsp honey
1/2 tsp salt
1/2 cup bread flour
1 cup white flour
1 cup whole wheat flour
Shredded cheese — I used 2/3 cup mozzarella, 1/2 cup marble, 2 tbsp parmesan and 3 tbsp Cheez Whiz
Mix dough ingredients altogether — knead chocolate chips into dough. Knead until it pulls away from the bowl. Drizzle with oil, cover and leave overnight.
Punch down dough gently. Place on floured surface. Spread out with fingers. Sprinkle with cheeses. Press lightly. Fold dough and press lightly. You do not want to press too much and deflate the dough. Cut into 8 pieces.
Shape bagels. I either twist the dough after I sealed the cheese in and then pinch the ends, or roll into a ball, and shape a hole in the centre and then shape into a bagel. I find rolling dough into a ball and shaping into a bagel yields a fluffier bagel. Let rise 45 minutes.
Time to boil the water. Add 2 tbsp granulated sugar and 1 tbsp baking soda to 2-3 quarts of water. Place bagel into boiling water. When the parchment releases, retrieve it from the hot water. Boil for 1 minute on each side. Place on cooling rack so bagels drip.
Place on greased baking tray and bake at 400F for 15 to 20 minutes or until light golden. Remove from oven. Sprinkle with cheese. Turn oven off and place bagels back in to lightly “toast” the cheese. Loosen from baking sheet and let cool. Store in fridge.
enjoy from Our City Homestead to yours