Description
This Sourdough Bagels recipe creates soft, chewy, and flavorful bagels with a tangy twist from a natural sourdough starter. Perfectly boiled in a honey-infused bath and baked to golden brown perfection, these homemade bagels are versatile and delicious, whether enjoyed plain, with creative toppings, or as part of a sandwich.
Ingredients
Scale
Dough Ingredients
- 150 grams active sourdough starter (about 3/4 cup)
- 250 grams warm water (about 1 cup + 1 tablespoon)
- 500 grams bread flour (3 1/2 cups)
- 40 grams sugar (3 tablespoons)
- 12 grams salt (2 teaspoons)
Boiling Bath
- 20 grams honey (for the boil bath)
Toppings (Optional)
- Everything Bagel Seasoning (white and black sesame seeds, onion and 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 150 grams active sourdough starter, 250 grams warm water, and 40 grams sugar. Mix by hand or with a Danish dough whisk until you achieve a milky liquid. Add 500 grams bread flour and 12 grams salt, mixing until fully incorporated. Knead the dough by hand for 5-6 minutes using a stretch, fold, and push motion until the dough feels stiff and a bit bumpy. Cover and rest for 60 minutes.
- Stretch and Fold: After resting, perform the stretch, fold, and push kneading routine again for 30 seconds. The dough will become smoother and less stiff. Cover and place in a warm spot for bulk fermentation.
- Bulk Rise: Allow the dough to double in size over 8-12 hours at around 69°F (20-21°C). Timing depends on kitchen temperature; warmer rooms shorten rise time, cooler rooms extend it.
- Shape: Gently remove the dough onto a clean surface without dusting flour. Flatten and stretch into a large rectangle about ½ inch thick. Cut into 8 equal triangle pieces using a bench scraper or sharp knife. Shape each triangle into a smooth ball, then poke a hole in the center with your thumb and stretch to form bagel rings about 2 inches apart. Place shaped bagels on parchment-lined baking sheet and cover to prevent drying.
- Second Rise: Let the shaped bagels rest covered in a warm place until puffed, approximately 20-60 minutes. Alternatively, refrigerate covered for up to 24 hours; warming will prolong the rise time before baking.
- Boil Bath: Preheat oven to 425°F (218°C). Fill a large pot with about 10 cups of water, add 20 grams honey, and bring to a boil. Boil bagels two or three at a time for 30 seconds on each side. Remove with a slotted spoon and place on a cooling rack.
- Add Toppings (Optional): While the bagels are still sticky, dip the tops into your choice of toppings such as everything bagel seasoning, seeds, or cheese. For cheese, dipping the underside also adds a crunchy texture after baking.
- Bake: Arrange bagels on a parchment-lined baking sheet and bake for 20-25 minutes until golden brown and the internal temperature reaches 200-210°F (93-99°C). Remove from oven and cool on wire rack.
- Serve: Enjoy warm with butter for a chewy, buttery bite that’s truly delightful.
Notes
- Simple Baking Schedule: Make dough at 8pm, rest 1 hour; knead and cover overnight 8-12 hours; shape and rest 20-60 minutes; boil and bake next morning at 425°F.
- Topping Suggestions: Everything bagel seasoning, poppy seeds, sesame seeds, garlic flakes, onion flakes, Asiago cheese, cinnamon crunch.
- Other Uses: Bagel chips (baked for 10 minutes), breakfast egg sandwiches, burger buns, or adult bagel bites with marinara and cheese.
- Storage: Store leftovers in a plastic bag at room temperature for 2-3 days or freeze whole/sliced for up to 3 months. Reheat with a quick microwave or toast.
- Kneading by hand is recommended for better texture versus stand mixer.
Nutrition
- Serving Size: 1 bagel
- Calories: 280
- Sugar: 5g
- Sodium: 400mg
- Fat: 1.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2.5g
- Protein: 9g
- Cholesterol: 0mg
