Description
The Best Sourdough Bagels are chewy and airy, made with a bubbly starter and boiled for a perfect crust.
Ingredients
Scale
- 150 g active, bubbly sourdough starter
- 250 g warm water
- 500 g bread flour
- 40 g sugar
- 11 g salt
- 20 g honey (for boiling water bath)
- Optional Toppings:
- Everything Bagel Seasoning (sesame seeds, onion, garlic, sea salt)
- Poppy seeds, sesame seeds, garlic flakes, onion flakes
- Cheese (Asiago recommended)
- Cinnamon Crunch (brown sugar, white sugar, coarse sugar, cinnamon, flour, vanilla, butter)
Instructions
- In a large bowl, mix 150 g starter, 250 g warm water, and 40 g sugar until it forms a milky liquid. Add 500 g bread flour and 11 g salt. Mix until incorporated.
- Knead by hand for 5–6 minutes. Cover the bowl and rest for 60 minutes.
- After resting, knead/stretch the dough for 30 seconds to smooth it. Cover and place in a warm area for bulk rise until doubled (8–12 hours).
- Remove dough and form a rectangle about ½ inch high. Cut into 8 triangles. Roll each triangle into a smooth ball and poke a hole in the center of each ball.
- Place shaped bagels on parchment-lined baking sheet. Cover with a damp towel and rest 20–60 minutes.
- Preheat oven to 425°F. In a large pot, bring water and 20 g honey to a boil. Boil 2–3 bagels at a time for 30 seconds per side.
- Sprinkle toppings on a plate. Dip tops of boiled bagels to adhere.
- Bake bagels for 20–25 minutes until golden brown. Cool on wire rack.
Notes
- Baking Schedule: 8 PM: Make & knead dough. Rest 1 hour. 9 PM: Stretch & fold. Cover overnight. 7 AM: Shape bagels. Rest 20–60 minutes. 8 AM: Boil & bake.
- Other Ways to Enjoy: Bagel chips, egg sandwiches, burger buns, mini bagel bites.
- Storage: Store at room temp for 2–3 days. Freeze for up to 3 months.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: sourdough, bagels, homemade, baking