Description
This homemade Sourdough Bagels recipe delivers soft, chewy bagels with a deep flavor from natural fermentation. Made using active sourdough starter and a honey boiling bath for a shiny crust, these bagels are perfect toasted or fresh. The recipe involves slow bulk fermentation, hand-kneading for an ideal texture, boiling to develop a classic bagel crust, and baking until golden brown. Customize with your favorite toppings like everything seasoning, sesame seeds, or cheese for a delicious breakfast or snack.
Ingredients
Scale
Dough Ingredients
- 150 grams active sourdough starter (about 3/4 cup)
- 250 grams warm water (1 cup + 1 tablespoon)
- 500 grams bread flour (3 1/2 cups)
- 40 grams sugar (3 tablespoons)
- 12 grams salt (2 teaspoons)
Boil Bath
- 20 grams honey (for the boiling water bath)
Suggested Toppings (optional)
- Everything Bagel Seasoning (mixture of white and black sesame seeds, onion flakes, 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 the active sourdough starter, warm water, and sugar. Mix thoroughly by hand or with a Danish dough whisk until the mixture looks like a milky liquid. Add the bread flour and salt, mixing until fully incorporated. Knead the dough by hand for 5-6 minutes by pulling, folding, and pushing the dough using the heel of your hand while turning the bowl clockwise. The dough will be stiff and a bit bumpy, which is normal. Cover the dough with plastic and let it rest for 60 minutes.
- Stretch and Fold: After resting, perform a 30-second stretch, fold, and push routine with the heel of your hand to smooth the dough. Cover and place in a warm spot to rise until doubled in size, typically 8-12 hours depending on room temperature.
- Shape the Bagels: Once the dough has doubled, place it on your work surface without flour. Stretch the dough into a large rectangle about 1/2 inch thick. Cut the dough into 8 equal triangles using a bench scraper or knife. Shape each triangle into a smooth ball by folding the corners towards the center and rolling. Use your thumb to punch a hole in the middle and stretch it to about 2 inches in diameter.
- Second Rise: Place the shaped bagels on a parchment-lined baking sheet and cover with plastic to prevent drying. Let the bagels rest and puff for 20-60 minutes in a warm place. Alternatively, refrigerate for up to 24 hours and allow a longer second rise when removed.
- Prepare Boiling Bath: Preheat your oven to 425°F (218°C). Fill a large pot with about 10 cups of water, add the honey, and bring to a boil. The honey helps create a glossy crust.
- Boil the Bagels: Carefully drop 2-3 bagels at a time into the boiling water. Boil each side for 30 seconds. Use a slotted spoon to remove and place bagels on a kitchen towel-covered rack to drain. Repeat for all bagels.
- Add Toppings: While the bagels are still slightly sticky from boiling, dip the tops into your desired toppings to coat. Optionally dip the bottom if using cheese to create a crunchy bite.
- Bake: Arrange the 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 a wire rack.
- Serve: For the best experience, slice a warm bagel and spread with butter. Enjoy the chewy and buttery texture.
Notes
- Simple Baking Schedule: Evening: make and knead dough, rest 1 hour; night: stretch and fold and rest 8-12 hours; morning: shape bagels and rest 20-60 minutes; boil and bake.
- Topping suggestions include everything bagel seasoning, poppy seeds, sesame seeds, garlic flakes, onion flakes, cheese, and cinnamon crunch.
- Other ways to enjoy sourdough bagels: bagel chips (bake for 10 minutes), egg sandwich with avocado, burger buns toasted in a skillet, or bagel bites with marinara and cheese.
- Storage: keep leftover bagels in a plastic bag at room temperature for 2-3 days or freeze whole or sliced up to 3 months. Reheat by microwaving briefly and toasting.
- Kneading by hand yields a softer, chewier texture than using a stand mixer.
- Boiling bagels in honey water creates a shiny crust that enhances taste and texture.
Nutrition
- Serving Size: 1 bagel
- Calories: 280
- Sugar: 5g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg
