Ingredients
Scale
For the Bagels:
- 150 g (approx. ¾ cup) bubbly, active sourdough starter
- 250 g (1 cup + 2 tsp) warm water
- 24 g (2 tbsp) granulated sugar or honey
- 500 g (4 cups + 2 tbsp) bread flour
- 9 g (1 ½ tsp) fine sea salt
For the Water Bath:
- 20 g (1 tbsp) honey or sugar (for a glossy crust)
Optional Toppings:
- Everything Bagel seasoning
- Sesame seeds
- Poppy seeds
- Cinnamon sugar
- Dried fruits (raisins, cranberries, chopped apricots)
- Shredded cheese
- Fresh herbs (rosemary, thyme)
Instructions
- Prepare the Dough: In a large mixing bowl, whisk together the sourdough starter, warm water, and sugar. Gradually add flour and salt, mixing by hand or with a stand mixer fitted with a dough hook. Knead until the dough is stiff and smooth (about 10 minutes). Cover and rest for 45 minutes.
- Bulk Fermentation: Allow the dough to rise in a warm place for 8–12 hours (overnight), until doubled in size. Maintain a room temperature of 68°F–72°F for optimal results.
- Shape the Bagels: Divide the dough into 8 equal pieces (about 115 g each). Roll each piece into a ball, then poke a hole through the center with your thumb. Stretch the hole to 1–2 inches wide. Place on a parchment-lined baking sheet and cover with a towel.
- Proof the Bagels: Let the shaped bagels proof for 1–2 hours until they puff slightly. This ensures a soft, chewy texture.
- Boil the Bagels: Preheat your oven to 425°F (220°C). Boil a large pot of water and add honey or sugar. Boil the bagels for 30 seconds on each side for a glossy crust. For chewier bagels, boil for up to 2 minutes.
- Add Toppings: After boiling, sprinkle bagels with your chosen toppings while still wet.
- Bake: Transfer the bagels to a prepared baking sheet. Bake for 20–25 minutes until golden brown. Cool on a wire rack before serving.
Notes
- Sourdough Starter: Ensure your starter is active and bubbly. If using sourdough discard, add a pinch of yeast for a better rise.
- Flour: Bread flour works best for chewy bagels, but you can substitute with all-purpose flour if needed.
- Water Bath: Adding honey or sugar to the water bath is key for that shiny crust and crispy texture.
- Prep Time: 20 minutes (excluding fermentation)
- Resting Time: 8–12 hours (overnight)
- Cook Time: (Proofing Time: 1–2 hours)Proofing Time: 1–2 hours
Nutrition
- Calories: 280
- Sugar: 4g
- Sodium: 300mg
- Fat: 1g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 9g
Keywords: Homemade Sourdough Bagels, Sourdough Bagels from Scratch, Artisan Sourdough Bagels, How to Make Sourdough Bagels