Sourdough Bagels
A well-crafted sourdough bagel recipe transforms simple ingredients into a bakery-style treat with a crisp crust and perfectly chewy interior.
Equipment
- Large mixing bowl
- Dough scraper
- Baking sheet lined with parchment paper
- Large Pot
- Slotted spoon
- Wire cooling rack
Ingredients
Dough Ingredients
- 3/4 cup active sourdough starter bubbly and well-fed
- 1 cup warm water 85°F (29°C) for winter, 55°F (13°C) for summer
- 2 tbsp granulated sugar
- 4 cups bread flour high-protein
- 1 1/2 tsp fine sea salt
Boiling Water Bath
- 1 tbsp honey or malt syrup for a shiny crust
- 8 cups water for boiling
Optional Toppings
- Everything bagel seasoning, sesame seeds, poppy seeds, cinnamon & sugar
Instructions
- Mix the starter, water, and sugar. Stir well.
- Add flour and salt, knead into a stiff dough.
- Let the dough rest for 1 hour.
- Ferment overnight for 10-12 hours until doubled in size.
- Divide dough into 8 pieces, roll into balls, poke hole in center.
- Let shaped bagels rest for 20 minutes.
- Boil bagels in honey water for 30 seconds per side.
- Dip in toppings and bake at 425°F (220°C) for 20-25 minutes.
Notes
Feel free to experiment with different toppings and flavors.