Funfetti Sourdough Bagels
by sourdoughjesha on November 7, 2024
These funfetti sourdough bagels are soft, perfectly chewy, and filled with delicious rainbow sprinkles in every bite!
Funfetti Sourdough Bagel Video
Funfetti Sourdough Bagels
These funfetti sourdough bagels are soft, perfectly chewy, and filled with delicious rainbow sprinkles in every bite!
Ingredients
Sourdough Starter:
- 25 g Active sourdough starter
- 80 g Water
- 80 g Flour
Bagel Dough:
- 500 grams Bread flour
- 300 g Water
- 125 g Sourdough Starter
- 10 g Salt
- 18 g Honey
- ¾ cup Sprinkles 100 – 150g
Homemade Sprinkles:
- 220 g Powdered sugar, sifted
- 30 g Powdered sugar (to be added separately from the 220g of powdered sugar above)
- 1 Egg white
- ¼ tsp Sea salt
- 1 tsp Vanilla extract
- 1 – 3 tsp Water
- Natural food coloring
Instructions
Bagel Recipe
- Feed your sourdough starter: roughly 8-12 hours before you mix the bagel dough, feed your sourdough stater so that it is ripe and active. Your starter is ready when it has doubled in size and the peak has just begun to drop back down in the jar.25 g Active sourdough starter, 80 g Water, 80 g Flour
- Mix the bagel dough: In a large mixing bowl, combine the bread flour, water, sourdough starter, honey, and salt. Use a stand mixer with the dough hook attachment and mix on low speed. Once the dough starts to come together add the sprinkles and continue mixing on low (6-7 minutes total) until the dough is smooth and elastic. If kneading by hand, knead for 8-10 minutes.500 grams Bread flour, 300 g Water, 125 g Sourdough Starter, 10 g Salt, 18 g Honey, ¾ cup Sprinkles
- Rest the dough: Cover the dough with a damp towel or plastic wrap and let it rise at room temperature for 6-8 hours, until it doubles in size.
- Overnight proof: Once the first rise is done, place the covered dough in the fridge to proof overnight. This step helps develop flavor and build structure in the dough.
- Preshape the bagels: After the overnight proof, remove the dough from the fridge and divide into 8 equal pieces, roughly 125g or 4.25oz per bagel. Shape each piece into a ball by pulling the corners up and over. Then, use your finger to poke a hole through the center of the ball and rotate the dough with 2 fingers to form a ring.
- Final rise: Place the formed bagels on a greased baking tray and let rise at room temperature for 1-3 hours, until puffy to the touch.
- Boil the bagels: Preheat the oven to 425f (220c). On the stove, bring a large pot of water to a boil. Boil each bagel for 1 minute on each side. Remove with a slotted spoon and place them on a parchment lined baking sheet.
- Bake the bagels: Bake the bagels in the preheated oven for 20-25 minutes, or until they are golden brown. Allow them to fully cool on a wire rack before serving.
- Serve and enjoy!
Homemade Sprinkles
- Bring water to a simmer: Place a pot of water on the stove and bring it a simmer.
- Create a paste: In a large heat safe bowl, add the 2 cups (220g) powdered sugar, salt, egg white, and vanilla extract. Using what’s called the double boiler method, place the bowl over the pot of simmering water. With a rubber or silicone spatula, stir the mixture into a paste and continue to stir until the paste reaches an internal temp of 150f.220 g Powdered sugar, sifted, 1 Egg white, ¼ tsp Sea salt, 1 tsp Vanilla extract
- Beat in additional sugar: Transfer the paste to a stand mixer bowl fitted with a paddle attachment. Mix on low speed and add in the remaining ¼ cup (30g) powdered sugar. Continue mixing on low until it smooth and fluffy.30 g Powdered sugar (to be added separately from the 220g of powdered sugar above)
- Add water: Add 1 tsp of water at a time and mix until your sprinkle paste reaches an icing consistency that can be piped through a piping tip.1 – 3 tsp Water
- Add food coloring: Divide the icing into batches based on how many different colors you’d like to create. Add each batch to a bowl, add food coloring to each, and mix until fully incorporated.Natural food coloring
- Pipe the icing: Transfer each icings to its own piping bag and pipe straight lines onto a sheet of parchment paper. Set aside to dry at room temperature overnight. Once dry, cut your lines into little sprinkles.
- Store in an airtight container and enjoy!
Thank you for sharing this recipe!
Ok. Last week-end, i had bleeding issues with the sprinkles. I was bummed out but i tried again today with different sprinkles. I removed 25gr of water and kneading less. I made the mistake of proofing the dough in the oven with the proofing setting so the sprinkles melted a bit. But the dough looks colorful and beautiful. It doubled in size no problem! I am excited to bake them tomorrow and will definitely make the recipe again, proofing them on the counter!
I made these and they turned out! I didn’t think my husband would like them, but even he did – and of course a hit with my kids. So fun and I love that I can make my own sprinkles 😍. Thanks for another great recipe!!