Sourdough Bagels

The Best Sourdough Bagels in a Fraction of the Time

While still yeast-based, these sourdough bagels are made with Red Star’s Platinum Instant Sourdough Yeast – providing the deliciously crisp exterior and chewy interior flavour of sourdough in a fraction of the time.



  1. Combine instant sourdough with warm water and 1 tbsp of honey in a large bowl. Stir and let rest for 5-10 minutes or until bubbling.
  2. Combine both types of flour and salt in a large bowl. When first mixture is ready, add the dry ingredients and stir until dough begins to form.
  3. Take the dough out of the bowl and knead for 6-8 minutes.
  4. Lightly oil a large bowl and cover the dough for 90 minutes.
  5. Once the dough has doubled in size, split into 8 equal portions and roll into a bagel shape (refer to IGTV video at the end of the post for directions).
  6. Boil a large pot of water and whisk in 1/4 cup of honey.
  7. Preheat oven to 425 degrees Fahrenheit.
  8. Prepare 2 baking sheets with parchment paper while waiting for water and honey mixture to boil.
  9. When the mixture comes to a boil, add 3 bagels at a time and boil for 2 minutes (flip at halfway so each side boils for 1 minute).
  10. Place bagels on parchment lined baking sheets and brush with plant-based butter. Add desired toppings (everything bagel seasoning, sesame seeds, etc.).
  11. Bake for 20 minutes.

Best enjoyed freshly baked! Can also store on counter for 3-4 days in an air-tight container, in the fridge for up to one week, or in the freezer for up to one month.

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