Low Sodium Sourdough Bagels
Craft irresistibly chewy and flavorful *Low Sodium Sourdough Bagels* with this easy-to-follow recipe! Perfect for those watching their sodium intake, these homemade bagels feature a golden crust and a tender interior, thanks to the natural fermentation of a bubbly sourdough starter. Sweetened with a touch of honey and optionally boiled with barley malt syrup for that classic bagel sheen, these bagels prove you don’t need extra salt to enjoy bakery-quality results. With an overnight rise that enhances flavor and texture, they’re a great make-ahead option for a weekend brunch or meal prep. Serve them plain or elevate them with unsalted seeds, herbs, or your favorite low-sodium spreads. Delight your taste buds with every bite of this wholesome, low-sodium homemade bagel recipe!
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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)
Directions
Step 1
In a large mixing bowl, combine the sourdough starter, warm water, honey, and salt. Stir until well blended.
Step 2
Gradually add the bread flour to the wet mixture, mixing with a dough hook or by hand until a rough dough forms.
Step 3
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.
Step 4
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.
Step 5
Divide the risen dough into 8 equal portions. Roll each piece into a ball and let them rest for 10 minutes.
Step 6
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).
Step 7
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).
Step 8
Working in batches, carefully boil the bagels for 1 minute per side. Use a slotted spoon to transfer them back to the baking sheet.
Step 9
Optional: Sprinkle toppings such as unsalted seeds (sesame, poppy, etc.) or herbs on the bagels before baking.
Step 10
Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
Step 11
Remove them from the oven and allow them to cool on a wire rack before serving.
Nutrition Facts
| Serving size | (884.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1970.7 |
| Total Fat 5.6g | 0% |
| Saturated Fat 1.1g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 409.0mg | 0% |
| Total Carbohydrate 417.1g | 0% |
| Dietary Fiber 14.7g | 0% |
| Total Sugars 21.3g | |
| Protein 52.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 85.5mg | 0% |
| Iron 22.7mg | 0% |
| Potassium 581.9mg | 0% |
Source of Calories