Spicy Sourdough Bagels
The only thing better than homemade sourdough bagels? Homemade sourdough bagels stuffed with cheese. We used The Rattlesnake to give these perfectly chewy bagels a spicy, cheesy center to pair with their warm, golden crust. If you’re a sourdough baker, this simple and satisfying recipe deserves the next spot on your must-bake list.
Deer Creek #ProTip: Swap The Rattlesnake for any of our cheeses to create your own delicious flavor combinations!
What You’ll Need:
Day 1
250 grams warm water
100 grams active sourdough starter
500 grams bread flour
30 grams granulated sugar
10 grams salt
Day 2
4 ounces The Rattlesnake, shredded (set 1 ounce aside for topping)
1/2 teaspoon paprika, optional (for color)
How to Make It:
Day 1
In a large bowl, whisk together the warm water and sourdough starter until combined. Add the flour, sugar, and salt, then knead the dough for about 10 minutes, or until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rest at room temperature overnight or for about 8 hours. If your kitchen is very warm or you mixed the dough in the morning or midday and are not ready to bake, refrigerate it overnight instead.
Day 2
The next morning, divide the dough into 8 equal pieces. Gently press and stretch each piece into a rectangle (about 1.5" x 5"). Sprinkle shredded cheese down the center, leaving the edges clean. Pinch the sides to seal, then roll lightly against your work surface to form a rope. Twist the ends together and pinch to seal into a bagel shape. Place shaped bagels on a parchment-lined baking sheet. Rest for 15 minutes.
While the bagels rest, bring a large pot of water to a boil and preheat the oven to 425°F. Mix the reserved shredded cheese with the paprika.
Carefully lower bagels into the boiling water, cooking for 30 seconds on each side. Return them to the baking sheet and sprinkle with the cheese-paprika topping. Bake for 20–25 minutes, or until golden brown.