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Fresh sourdough pretzel bagels on a cooling rack with a hand holding one.
The Little Bagel House

Sourdough Pretzel Bagels--Higher Protein

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Prep Time 45 minutes
Cook Time 25 minutes
Servings: 8 bagels
Course: Breakfast
Calories: 283
Ingredients Method

Ingredients
  

  • 150 g sourdough starter active, bubbly
  • 200 g cottage cheese
  • 110 mL water room temp
  • 500 g bread flour
  • 8 g salt

Method
 

  1. In a blender, add your cottage cheese and 110g of water. Blend until smooth.
  2. In a large bowl, combine sourdough starter, and blended cottage cheese. Add bread flour and salt. Mix until a shaggy dough forms, then knead for 8–10 minutes on low until smooth and elastic. (If you are kneading by hand this will take 15-20 minutes)
    Cover and let rest at room temperature for 6–8 hours, or until doubled in size.
  3. Turn dough onto a lightly floured surface.
    Divide into 8 equal pieces and shape into balls.
    Poke a hole through the center of each ball and gently stretch into a bagel shape.
    Place shaped bagels on a parchment-lined baking sheet. Cover and let rest for 30–45
  4. Preheat oven to 425°F (220°C).
    Bring a large pot of water to a boil. Carefully add the baking soda.
    Boil bagels, 1–2 at a time, for 30 seconds per side. Remove with a slotted spoon and place back on the baking sheet. Sprinkle generously with coarse sea salt.
  5. Sprinkle each bagel with coarse salt.
    Bake for 20–25 minutes at 425F (220C), until deep golden brown.
    Let cool slightly before slicing—or enjoy warm with your favorite spread!