Description
This Sourdough Bagels recipe combines the tangy depth of a naturally fermented sourdough starter with a chewy, soft interior and a slightly crisp, golden crust. Featuring a straightforward mixing, kneading, and an overnight bulk rise for optimal flavor development, these bagels are boiled in a honey water bath before baking to achieve the iconic bagel texture. Perfect for breakfast sandwiches, snacks, or toasting with butter, these homemade sourdough bagels are a delicious, artisanal treat.
Ingredients
Scale
Dough Ingredients
- 150 grams active sourdough starter (about 3/4 cup)
- 250 grams warm water (1 cup + 1 tablespoon)
- 500 grams bread flour (3 1/2 cups)
- 40 grams sugar (3 tablespoons)
- 12 grams salt (2 teaspoons)
Boil Bath
- 20 grams honey (for boiling water bath)
Optional Toppings
- Everything Bagel Seasoning (white and black sesame seeds, onion flakes, garlic flakes, sea salt)
- Poppy seeds
- Sesame seeds
- Garlic flakes
- Onion flakes
- Cheese (e.g., Asiago cheese)
- Cinnamon Crunch (brown, white, and coarse sparkling sugar, cinnamon, flour, vanilla, butter)
Instructions
- Make the Dough: In a straight-edge bowl, combine the active sourdough starter, warm water, and sugar. Mix by hand or with a Danish dough whisk until the mixture looks like a milky liquid. Add the bread flour and salt, mixing until fully incorporated to form a stiff dough.
- Knead the Dough: Knead the dough by hand for 5-6 minutes using a pull, fold, and push technique with the heel of your hand. This method develops a soft, chewy texture not easily replicated by machines. The dough will appear stiff and slightly bumpy. Cover the dough with plastic and let it rest for 60 minutes.
- Stretch and Fold: After the resting hour, perform the stretch, fold, and push motion again for 30 seconds. This smooths the dough and strengthens gluten. Cover and place dough in a warm spot to rise.
- Bulk Rise: Allow the dough to double in size during an 8-12 hour bulk fermentation at room temperature (~69°F). Warmer environments will shorten this time, and cooler places will extend it.
- Shape the Bagels: Once doubled, gently transfer the dough to a work surface without flour. Stretch it into a large rectangle about 1/2 inch thick. Cut into 8 equal triangle pieces. Shape each piece by folding the corners inward, rolling into smooth balls, then punching a hole in the center with your thumb and stretching the hole to about 2 inches in diameter.
- Second Rise: Place the shaped bagels on a parchment-lined baking sheet and cover with plastic to prevent drying. Let them rise in a warm spot until puffed, about 20-60 minutes. You can refrigerate the shaped bagels up to 24 hours if not baking immediately, allowing a longer second rise when removed from the fridge.
- Preheat Oven and Prepare Boil Bath: Preheat oven to 425°F. Fill a large pot with about 10 cups of water, add 20 grams honey, and bring to a boil.
- Boil the Bagels: Carefully boil 2-3 bagels at a time for 30 seconds on each side. Use a slotted spoon to transfer boiled bagels to a cooling rack placed over a kitchen towel for minimal cleanup. Repeat until all bagels are boiled.
- Add Toppings: If desired, dip the top of each bagel into toppings spread on a plate while still slightly sticky. For cheese toppings, also dip the bottom side to create a crunchy crust.
- Bake: Bake bagels on a parchment-lined baking sheet for 20-25 minutes at 425°F, until golden brown and internal temperature reaches 200-210°F.
- Cool and Serve: Remove bagels from the oven and cool on a wire rack. Serve warm, ideally sliced open with butter for a deliciously chewy and savory bite.
Notes
- Simple Baking Schedule: 8pm – Make and knead dough, rest 1 hour; 9pm – Stretch and fold, rest overnight 8-12 hours; 7am – Shape bagels, second rise 20-60 mins; 8am – Boil and bake.
- Bagels can be refrigerated after shaping up to 24 hours, extending second rise time.
- Topping suggestions include everything bagel seasoning, poppy seeds, sesame seeds, garlic flakes, onion flakes, cheese, or cinnamon crunch.
- Other ways to enjoy: as bagel chips (baked slices), egg sandwiches with avocado, burger buns toasted in a skillet, or adult “bagel bites” with marinara and cheese.
- Storage: Store leftover bagels in a plastic bag at room temperature for 2-3 days or freeze for up to 3 months. Reheat by microwaving briefly and toasting.
Nutrition
- Serving Size: 1 bagel (approximately 115g)
- Calories: 290
- Sugar: 5g
- Sodium: 350mg
- Fat: 2g
- Saturated Fat: 0.4g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg
