Description
This homemade Sourdough Bagels recipe delivers soft, chewy bagels with a slightly tangy flavor thanks to the active sourdough starter. Made with simple ingredients and minimal equipment, these bagels go through a slow fermentation process for deep flavor and a delightful texture. Boiled in a honey-infused water bath before baking to achieve the perfect shiny crust, they can be enjoyed plain or topped with your favorite seeds or cheese. Ideal for a morning treat or sandwich base, these bagels bring the charm of artisanal baking right into your kitchen.
Ingredients
Scale
For the Dough
- 150 grams active sourdough starter (about 3/4 cup)
- 250 grams warm water (about 1 cup + 1 tablespoon)
- 500 grams bread flour (about 3 1/2 cups)
- 40 grams sugar (3 tablespoons)
- 12 grams salt (2 teaspoons)
For the Boil Bath
- 20 grams honey (about 1 tablespoon)
Topping Suggestions (optional)
- Everything Bagel Seasoning (white and black sesame seeds, onion flakes, garlic flakes, sea salt)
- Poppy seeds
- Sesame seeds
- Garlic flakes
- Onion flakes
- Cheese, such as Asiago
- Cinnamon Crunch (brown sugar, white sugar, 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 milky. Add bread flour and salt to the wet ingredients and mix until fully incorporated.
- Knead the Dough: Knead the dough by hand for 5-6 minutes using a stretch, fold, and push motion with the heel of your hand while turning the bowl clockwise. Expect a stiff and slightly bumpy dough. Cover with plastic and let rest for 60 minutes.
- Stretch and Fold: After resting, perform the stretch, fold, and push routine again for 30 seconds. Cover the dough and place it in a warm spot to continue rising.
- Bulk Rise: Let the dough double in size over 8-12 hours at about 69°F. Adjust rising time for your kitchen temperature accordingly.
- Shape the Bagels: Turn the dough out onto a workspace without flour. Stretch into a rectangle about 1/2 inch thick, then cut into 8 equal triangle pieces. Roll each triangle into a smooth ball, then poke a hole through the center with your thumb and stretch to form the bagel shape.
- Second Rise: Place shaped bagels on a parchment-lined baking sheet, cover with plastic, and let puff up for 20-60 minutes in a warm place. Alternatively, refrigerate covered for up to 24 hours and extend the rise once removed.
- Prepare Boil Bath: Preheat oven to 425°F. Bring about 10 cups of water to a boil, whisk in 20 grams of honey until dissolved.
- Boil Bagels: Boil 2-3 bagels at a time for 30 seconds on each side. Remove with a slotted spoon and place on a cooling rack.
- Add Toppings: While bagels are still sticky, dip tops into seasonings or toppings of choice. For cheese toppings, optionally dip the bottom as well. Arrange on a parchment-lined baking sheet.
- Bake: Bake the bagels for 20-25 minutes until golden brown and internal temperature reaches 200-210°F. Remove from oven and cool on a wire rack.
- Serve: Enjoy warm with butter or your favorite spreads for a delightfully chewy, flavorful bagel experience.
Notes
- Simple Baking Schedule: Start dough at 8pm, rest and knead overnight (8-12 hours), shape and second rise in the morning, boil and bake at 8am.
- Toppings: Everything Bagel seasoning, sesame seeds, poppy seeds, garlic/onion flakes, cheese, or a cinnamon sugar crunch.
- Other Uses: Make bagel chips, egg sandwiches, burger buns, or mini-melty ‘bagel bites’ with marinara and cheese.
- Storage: Store leftover bagels in a plastic bag at room temperature for 2-3 days or freeze up to 3 months. Reheat by microwaving briefly and toasting.
Nutrition
- Serving Size: 1 bagel (approx. 115g)
- Calories: 320
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 2.5 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 0 mg
