Simple Potato Flake Sourdough Bagels

Potato flake sourdough bagels are one the easiest, most delicious breakfast breads you can make. Making your own bagels at home is not only super easy, but also incredibly satisfying! I know you’ll enjoy this chewy, flavorful bagel topped with a spread of cream cheese!

Why potato flake sourdough bagels?

Before we jump into the recipe, let’s talk about why potato flake sourdough bagels are so special. Unlike commercially produced bagels, homemade potato flake sourdough bagels are bursting with flavor and are easily customizable. The natural fermentation process adds depth and complexity to the dough, not to mention numerous health benefits.

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Tools you will need:

Stand mixer

Measuring cups and spoons

Large pot

Large baking sheet

Chop stick or something similar

Ingredients:

For the dough:

3/4 cup potato flake starter

4 cups all purpose flour

2 teaspoons salt

3/4 cups + 2 Tablespoons water

For boiling:

1 tablespoon baking soda

1 tablespoon brown sugar

Instructions:

Prepare the Dough:

In a stand mixer, combine the starter, flour, salt, and water. Mix on low speed (number 2 for a kitchen aid mixer) for about 10 minutes or until the dough is pulled from the sides and not sticking.

This can be done without a stand mixer but will be much more difficult. You’ll have to knead by hand for about 15 minutes or more until the dough has formed into a smooth ball and is not sticky.

First Rise:

Place the dough in a greased bowl, cover with plastic wrap, and let it rise at room temperature for 8-10 hours, or until doubled in size. Alternatively, you can let it rise in an oven that is turned off. Turn on the light only and this will speed up the rise time.

Shape the Bagels:

Once the dough has risen, divide it into 8 equal portions. Roll each portion into a ball, then use your fingers or thumbs to poke a hole in the center and stretch the dough to form a bagel shape. Place the shaped bagels on a parchment-lined baking sheet.

The parchment paper is important to prevent sticking.

Second Rise:

Cover the shaped bagels with a plastic wrap again and let them rise for another 1-3 hours, or until slightly puffy to the touch. Do not over proof them. They will puff up more when they are boiled and baked in the oven.

Boil the Bagels:

Preheat your oven to 350°F and bring a large pot of water to a gentle boil. Add the baking soda and brown sugar to the boiling water. Carefully place the bagels, a few at a time, into the boiling water and boil for 1 minute per side.

Use the chop stick or something similar to stick into the bagel hole and spin the bagel around a few times. This helps prevent the hole from closing up all of the way. Use a slotted spoon to remove the boiled bagels and place them back on the parchment lined baking sheet. They will look a little bit wrinkly. Don’t worry, they will puffy up and look more smooth once they are baked in the oven.

You can additionally spread cornmeal over the parchment to further prevent the bagels from sticking.

After boiling, is the time to add any special toppings, like sesame seeds, poppy seeds, cheese, bagel seasoning, etc. I am a plain Jane and prefer just a plain bagel without any fancy toppings.

Bake:

Once all of the bagels have been boiled, transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the bagels are golden brown and sound hollow when tapped on the bottom.

Cool and Enjoy:

Allow the bagels to cool on a wire rack before slicing and enjoying them with your favorite spreads or toppings.

Tips and Variations:

• Customize Your Toppings: Get creative with your bagel toppings! From classic sesame or poppy seeds to everything bagel seasoning or even a sprinkle of cheese, the possibilities are endless.
• Experiment with Flours: While all purpose or bread flour works great for bagels, feel free to experiment with different flours like whole wheat or rye for added flavor and nutrition.
• Don’t Skip the Boiling Step: Boiling the bagels before baking is what gives them their signature chewy texture and shiny crust, so be sure not to skip this step.
• Make Ahead: Prepare these bagel ahead of time and freeze them so that you always have them on hand. Pre-slice before you freeze to make the thawing process so much faster. Just pop them into a toaster and enjoy!
• Share as an easy breakfast: Take a stack of bagels and a block a cream cheese to a new mom or a new family in the neighbor hood. It makes an easy but delicious meal to give to someone. Package them in these bags for the perfect presentation.
• Make mini pizzas: Instead of the usual take on a bagel. Covert these into mini pizzas. Spread pizza sauce, top with mozzarella and your favorite topping. Melt the cheese by baking in the oven.

Like most potato flake sourdough recipes, all it takes is a little time and patience, and you can enjoy delicious homemade sourdough bagels that are sure to impress! Save this recipe for later and share with a friend who will enjoy homemade bagels. It might be hard to narrow it down, because who wouldn’t enjoy fresh homemade bagels?

Pin it for later & share with a friend!

Simple potato flake sourdough bagels

Potato flake sourdough bagels are one the easiest, most delicious breakfast breads you can make. Making your own bagels at home is not only super easy, but also incredibly satisfying! I know you’ll enjoy this chewy, flavorful bagel topped with a spread of cream cheese!

5 from 3 votes

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Equipment

• Stand Mixer
• measuring cups and spoons
• Large pot
• Large baking sheet
• Chop stick or something similar

Ingredients

  

For the dough:

• 3/4 cup potato flake starter
• 4 cups all purpose flour
• 2 teaspoons salt
• 3/4 cups + 2 Tablespoons water

For boiling:

• 1 tablespoon baking soda
• 1 tablespoon brown sugar

Instructions

 

• In a stand mixer, combine the starter, flour, salt, and water. Mix on low speed (number 2 for a kitchen aid mixer) for about 10 minutes or until the dough is pulled from the sides and not sticking.
• This can be done without a stand mixer but will be much more difficult. You’ll have to knead by hand for about 15 minutes or more until the dough has formed into a smooth ball and is not sticky.
• Place the dough in a greased bowl, cover with plastic wrap, and let it rise at room temperature for 8-10 hours, or until doubled in size. Alternatively, you can let it rise in an oven that is turned off. Turn on the light only and this will speed up the rise time.
• Once the dough has risen, divide it into 8 equal portions. Shape each portion into a ball, then use your fingers or thumbs to poke a hole in the center and stretch the dough to form a bagel shape.
• Place the shaped bagels on a parchment-lined baking sheet. The parchment paper is important to prevent sticking.
• Cover the shaped bagels with a plastic wrap again and let them rise for another 1-3 hours, or until slightly puffy to the touch. Do not over proof them. They will puff up more when they are boiled and baked in the oven.
• Preheat your oven to 350°F and bring a large pot of water to a gentle boil. Add the baking soda and brown sugar to the boiling water. Carefully place the bagels, a few at a time, into the boiling water and boil for 1 minute per side.
• Use the chop stick or something similar to stick into the bagel hole and spin the bagel around a few times. This helps prevent the hole from closing up all of the way. Use a slotted spoon to remove the boiled bagels and place them back on the parchment lined baking sheet. You can additionally spread cornmeal over the parchment to further prevent the bagels from sticking. They will look a little bit wrinkly. Don’t worry, they will puffy up and look more smooth once they are baked in the oven.
• After boiling is the time to add any special toppings, like sesame seeds, poppy seeds, cheese, bagel seasoning, etc.
• Once all the bagels have been boiled, transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the bagels are golden brown and sound hollow when tapped on the bottom.
• Allow the bagels to cool on a wire rack before slicing and enjoying them with your favorite spreads or toppings.

Notes

Customize Your Toppings: Get creative with your bagel toppings! From classic sesame or poppy seeds to everything bagel seasoning or even a sprinkle of cheese, the possibilities are endless.

Experiment with Flours: While all purpose or bread flour works great for bagels, feel free to experiment with different flours like whole wheat or rye for added flavor and nutrition.

Don’t Skip the Boiling Step: Boiling the bagels before baking is what gives them their signature chewy texture and shiny crust, so be sure not to skip this step.

Make Ahead: Prepare these bagel ahead of time and freeze them so that you always have them on hand. Pre-slice before you freeze to make the thawing process so much faster. Just pop them into a toaster and enjoy!

Share as an easy breakfast: Take a stack of bagels and a block a cream cheese to a new mom or a new family in the neighbor hood. It makes an easy but delicious meal to give to someone. Package them in these bags for the perfect presentation.