Wild Within Buttered Sourdough Everything Bagels

Discover the irresistible taste of our sourdough everything bagel, handcrafted with Wild Within Creamery butter. Taste the sourdough everything bagel magic!

Naturally fermented • Handcrafted • Made with our Wild Within Creamery butter

💫 About This Recipe

There’s nothing quite like a warm, chewy bagel made with wild yeast and real butter.At Wild Within Bakery in Menifee, California, we start every batch with our active sourdough culture and enrich the dough with our small-batch, hand-churned butter for a deeper flavor and golden shine.

Each bagel is fermented slowly, boiled in a malt syrup bath, and baked until glossy and fragrant — finished with our signature everything seed blend.

🧾 Ingredients

(Makes 12 bagels – about 130g each)

Ingredient	Weight (g)	Baker’s %
Bread flour (13% protein)	1000	100%
Warm water (85°F)	580	58%
Active sourdough starter (100% hydration)	250	25%
Honey or barley malt syrup	40	4%
Fine sea salt	20	2%
Wild Within Creamery butter, softened	25	2.5%

🌾 Everything Topping Mix

• 35% sesame seeds

• 25% poppy seeds

• 15% dried minced garlic

• 15% dried minced onion

• 10% flaky sea salt

🧈 Boil Bath

• 3 L water

• 1 Tbsp barley malt syrup

• 1 tsp baking soda

• 1 tsp brown sugar

• 1 Tbsp molasses (optional for color)

🕒 Method

1. Mix & Knead

In a large bowl or mixer, dissolve the sourdough starter and honey into warm water. Add flour and salt. Mix until shaggy, then add your softened Wild Within butter and knead for 8–10 minutes, until smooth and elastic. The dough should be firm, not sticky.

2. Bulk Ferment

Cover and rest at room temperature (75°F) for about 4 hours, until the dough has risen by ~40–50% and feels slightly puffy but still strong.

3. Divide & Shape

Divide into 12 equal pieces (~130g). Shape into tight balls, rest 15 minutes, then form bagels by poking or rolling around your hand. Place on parchment-lined trays.

4. Cold Ferment

Cover and refrigerate 12–16 hours. This long fermentation develops sourdough flavor and chew.

5. Boil

Bring your boil bath to a gentle simmer. Drop in cold bagels (straight from fridge) 2–3 at a time. Boil 30–45 seconds per side.Remove, drain, and place on parchment.

Brush with beaten egg or melted Wild Within butter, then top generously with the everything seed blend.

6. Bake

Bake at 450°F (232°C) for 16–18 minutes, until golden brown and glossy.Cool 15 minutes before slicing.

7. Finish & Serve

For the ultimate flavor, brush the tops with a bit more melted Wild Within butter right out of the oven. Serve warm, or toast lightly the next day.

🍞 Storage

• Best eaten the same day.

• Store airtight 2–3 days at room temp, or freeze up to 3 months.

• Toast from frozen for a fresh-baked bite.

💡 Baker’s Notes

• Butter Ratio: 2.5% is the sweet spot — it softens the crumb slightly without losing that classic bagel chew.

• Malt Syrup: Adds color, aroma, and traditional New York flavor.

• Sourdough Strength: Use starter at peak activity (doubled and bubbly).

• Optional: Add 1% diastatic malt powder for enhanced shelf life and color.

🔍 SEO Tags for Website

Use these as metadata or hashtags:

sourdough bagels, artisan bagels, everything bagels, homemade butter, sourdough recipe, Menifee bakery, Wild Within Bakery, small-batch baking

💰 Bakery Scaling (Production Batch)

For a 5-dozen batch (60 bagels, 130g each):

• Flour: 5,000g

• Water: 2,900g

• Starter: 1,250g

• Honey/Malt: 200g

• Salt: 100g

• Wild Within Butter: 125g

Yield: ~7.8 kg finished dough

Bake time, proof, and boil are the same — just stagger trays.

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