When campfire s’mores and a bagel combine, you get a soft and chewy s’mores sourdough bagel with roasted marshmallows and melty dark chocolate in every bite. This s’mores sourdough bagel is irresistibly rich, fudgy, and made with 10 simple ingredients like sourdough graham crackers, whole wheat flour, and honey. They have the perfect golden gooey center just like campfire s’mores with a delicious honey graham flavor. Plus, the bagel is sourdough so it’s gut healthy and nutritious!
Graham Cracker Sourdough Bagel Ingredients:
- 350g Organic Bread Flour, A high protein flour is needed for bagel making
- 50g Sourdough Graham Crackers, Crushed
- 30g Whole Wheat Flour
- 225–250g Water, Preferably warm water is best (Warmer water helps kickstart fermentation!)
- 100g Sourdough Starter, Active sourdough starter not discard
- 8g Sea Salt, Enhances flavor and nutrition by slowing fermentation
- 10g Honey, I use raw honey
- 1/4 TSP Cinnamon
- Egg Wash, Used to stick toppings on and gives bagels a beautiful golden brown color
- PREPARE ONE DAY BEFORE: Prepare graham crackers and marshmallows 1-2 days prior to making bagels.
- MIX DOUGH:
- STAND MIXER: In a stand mixer, add flour, sourdough starter, crushed graham crackers, water, honey, and salt. Place the dough hook on the mixer and mix the dough on the lowest speed for 3 minutes.
- BY HAND (My Preferred Method): In a bowl, add flour, sourdough starter, water, honey, and salt. Mix by hand for a couple of minutes until a ball forms. Now, turn the dough onto a lightly floured surface and knead the dough for 3-4 minutes or until the dough looks smooth.
- FIRST RISE / STRETCH AND FOLDS: Place dough in a Tupperware and cover securely. Let the dough rise at room temperature for 6-8 hours or until it doubles in size. If you have the opportunity, stretch and fold your dough 3-4x during the first rise (ideally within the first few hours). To do this, stretch one side of the dough up and fold it all the way over to the other side. Then, rotate the bowl and continue on all four sides.
- OVERNIGHT RISE: Place your dough covered in the fridge for an overnight rise. This is where your dough will develop flavor and L.A.B bacteria will get to work enhancing the nutrition of our dough.
- DIVIDE AND SHAPE: The next day, dump out and divide your dough into 6-8 pieces, you can eyeball it or weigh out 80g-120g pieces. Shape each into a ball by pulling the corners up and over. Now, use your finger to poke a hole through the center of each ball and rotate the dough with two fingers to form a ring. Refer to visual.
- FINAL (SHORT) RISE: Place your bagels in a greased tupperware and cover securely or a greased baking sheet and covered with plastic wrap. Make sure the bagels are covered tightly so the tops do not dry out. Let the bagels rise for 1-3 hours or until puffy to the touch. In the summer, this will take 2 hours and in the winter, it could take 3-4 hours.
- BOIL BAGELS: Preheat oven to 400f. Fill a large, wide pot of water and bring to a boil. Drop bagels in, 1-2 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side and remove with a slotted spoon; drain well.
- EGG WASH: Place on a baking sheet or place and brush with egg wash. Place them on a clean, parchment-lined baking sheet.
- BAKE: Bake bagels for 20-23 minutes or until golden brown on the outside.
- TOP BAGELS: Let bagels cool for 10 minutes. Cut and spread a layer of cream cheese on both sides. On one side, top with 1-2 squares of dark chocolate and a marshmallow on top. Using a kitchen torch, roast the marshmallow until ooey gooey. You can also roast them separately in a broiler and then place on the bagel! Close bagel, cut, and enjoy!
FOR ONE BAGEL: To make bagel dough for one, divide the bagel recipe by 8.
- Fermentation Time: 16+ hours
- Cook Time: 20 - 23 Minutes
- Category: Sourdough Bagels
- Cuisine: Breakfast
Keywords: Bagels, Sourdough Bagels, S'mores