Homemade Sourdough Bagels
A tangy and chewy sourdough bagel recipe that uses natural fermentation for incredible flavor and texture. Perfect for breakfast or a snack!
Equipment
- Mixing Bowl
- Stand Mixer
- Baking Sheet
- Pot
- Oven
Ingredients
Bagel Dough
- 100 g active sourdough starter 100% hydration sourdough starter
- 500 g bread flour
- 300 ml water
- 10 g salt
- 10 g honey or malt syrup
Bagel Toppings
- ¼ cup sesame seeds optional
- ¼ cup poppy seeds optional
- 1 tbsp everything bagel seasoning optional
Instructions
- In a large bowl, combine the active sourdough starter, water, and honey. Add the bread flour and salt, then mix until a rough dough forms. Knead by hand or with a mixer until smooth and elastic.
- Cover the dough with a damp cloth and let it undergo bulk fermentation at room temperature for 4 to 6 hours until it becomes puffy.
- Turn the dough onto a floured surface, divide it into 8 equal pieces, and shape each piece into a ball with a central hole to form bagels.
- Place the shaped bagels on a parchment lined baking sheet, cover loosely, and refrigerate overnight (at least 12 hours) for a slow cold fermentation.
- Bring a large pot of water to a gentle boil, add a tablespoon of honey or barley malt syrup, and boil each bagel for 30 to 45 seconds per side to set the crust.
- Preheat the oven to 425°F (220°C) and bake the boiled bagels for 20 to 25 minutes until deep golden brown. Let cool on a wire rack before serving.
Notes
Feel free to customize your bagel toppings as desired. Experiment with different seeds, spices, or even add-ins like garlic for a savory twist. Enjoy these naturally leavened sourdough bagels fresh out of the oven or toasted the next day.