Sourdough Bagels
Learn how to make the best sourdough bagels with this step-by-step guide! Achieve the perfect chewy texture and tangy flavor.
Equipment
- Mixing Bowls
- Bench Scraper
- Kitchen Scale
- Baking Sheet
- Large Pot
- Slotted Spoon
- Wire Rack
Ingredients
Bagel Dough
- 500 g bread flour high-protein flour is essential
- 100 g active sourdough starter
- 250 g lukewarm water
- 10 g salt
- 20 g honey or malt syrup optional, for slight sweetness
Boiling Water
- 1 tbsp baking soda for boiling
Instructions
- Combine the sourdough starter, water, and honey/malt syrup in a mixing bowl. Gradually add flour and salt.
- Mix until a stiff dough forms. Knead for 8-10 minutes until smooth and elastic.
- Place in a bowl, cover, and let rest for 30 minutes.
- Allow bulk fermentation at room temperature for 4-6 hours until slightly puffy.
- Divide the dough into 8 equal pieces and shape into bagels.
- Place on a parchment-lined baking sheet, cover, and refrigerate for 12-24 hours.
- Boil water and add baking soda. Boil bagels for 30-60 seconds per side.
- Preheat oven to 450°F (232°C). Bake bagels for 20-25 minutes until golden brown.
Notes
For extra flavor, cold ferment the dough overnight. Try adding sesame seeds or everything bagel seasoning for variation!