Low Sodium Sourdough Bagels
Start your morning with wholesome, delicious Low Sodium Sourdough Bagels, a healthier twist on the classic breakfast favorite. Crafted with an active sourdough starter, unsalted bread flour, and just a pinch of salt, these bagels are perfect for anyone looking to reduce their sodium intake without compromising flavor. The tangy depth from natural fermentation pairs beautifully with a touch of honey for subtle sweetness, and the optional addition of barley malt syrup during boiling enhances their golden crust and authentic bagel texture. This recipe involves a slow overnight rise, allowing the dough to develop robust flavor and airy perfection, making it well worth the effort. Bake up a batch of these golden beauties to enjoy fresh with your favorite toppings or freeze them for a quick, nutrient-packed breakfast on the go. Perfect for sourdough enthusiasts and health-conscious foodies alike!
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Recipe Information
Ingredients
- 120 grams Active sourdough starter
- 230 milliliters Warm water (around 95°F/35°C)
- 500 grams Unsalted bread flour
- 15 grams Honey
- 1 gram Salt
- 15 grams Barley malt syrup (optional, for boiling water)
Instructions
In a large mixing bowl, combine the sourdough starter, warm water, honey, and salt. Stir until well blended.
Gradually add the bread flour to the wet mixture, mixing with a dough hook or by hand until a rough dough forms.
Knead the dough for about 8-10 minutes, either by hand or with a stand mixer, until it is smooth, elastic, and slightly tacky to the touch.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel or plastic wrap and let it rest at room temperature for 4-6 hours, or until doubled in size.
Divide the risen dough into 8 equal portions. Roll each piece into a ball and let them rest for 10 minutes.
To shape the bagels, poke your thumb through the center of each ball and gently stretch the hole to about 1.5-2 inches in diameter. Place the shaped bagels on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate overnight (8-12 hours).
The next day, bring a large pot of water to a gentle boil. Add the barley malt syrup (optional) for a hint of sweetness and color. Preheat your oven to 425°F (220°C).
Working in batches, carefully boil the bagels for 1 minute per side. Use a slotted spoon to transfer them back to the baking sheet.
Optional: Sprinkle toppings such as unsalted seeds (sesame, poppy, etc.) or herbs on the bagels before baking.
Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
Remove them from the oven and allow them to cool on a wire rack before serving.
Nutrition Facts
Calories |
1971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 409 mg | 18% | |
| Total Carbohydrate | 417.1 g | 152% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 21.3 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 582 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
