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Sourdough Bagels Recipe (Totally Worth It!)

Freshly baked sourdough bagels with poppy seeds and sesame seeds.
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 if you’ve got a sourdough starter sitting in your fridge—let me tell you: Sourdough Bagels Recipe are about to become your new favorite project.

Ingredients

For the Dough:

  • Sourdough Starter: 100g of active starter (make sure it’s bubbly and ready to go).
  • Bread Flour: 500g (don’t swap this for all-purpose—you need the extra gluten for that chewy texture).
  • Water: 250g (room temperature works best).
  • Salt: 10g (kosher or sea salt is ideal).
  • Honey or Sugar: 20g (this adds a touch of sweetness to balance the tang).

For the Boiling Bath:

  • Water: Enough to fill a large pot (you’ll be boiling the bagels here).
  • Honey or Barley Malt Syrup: 2 tablespoons (this gives the bagels their shiny, golden crust).
  • Baking Soda: 1 tablespoon (helps with color and texture).

Optional Toppings:

  • Sesame seeds
  • Poppy seeds
  • Everything bagel seasoning
  • Coarse salt

Instructions

1: Feed Your Starter

Wake it up because you have let your sourdough starter sleep in the fridge. Feed it 6-8 hours before you plan to mix your dough. You want it active and bubbly (Pro tip: If it floats in water, it’s ready!).

2: Mix the Dough

In a large bowl, combine your sourdough starter, water, and honey (or sugar). Stir until it’s all mixed together. Add salt and flour, then mix until it forms a rough, shaggy dough.

Roll up your sleeves; it is time for kneading. Knead the dough for 7 to 10 minutes until it becomes smooth and elastic. When you poke the dough, it is ready when it springs back slightly.

Transfer the dough to an oiled bowl and clean of course, cover it with a damp towel, and let it rest at room temperature for 4-6 hours. It won’t double in size, but it should puff up a bit.

3: Shape the Bagels

 

After the dough has rested, divide it into 8-10 equal pieces (a kitchen scale is your best friend here for even bagels). Roll the pieces into a balls, then poke a hole in the center with your finger.

Here’s a fun trick: twirl the dough around your finger to widen the hole. You’re aiming for about a 1.5-2 inch hole, since it’ll shrink during proofing and baking.

Place the shaped bagels on a parchment-lined baking sheet, cover them with a towel, and let them rest for about 30 minutes. Then, transfer the tray to the fridge and let them chill overnight.

4: Boil and Bake

  1. Preheat the oven to a temp 425°F (220°C).
  2. Put a huge pots of water to boil after which pour in baking soda and honey. (The baking soda helps create that signature chewy crust.)
  3. Drop the bagels into the boiling water, a few at a time. Boil them for 30 seconds on each side.

After boiling, place the bagels back on the parchment-lined baking sheet. If you’re using toppings, this is the time to sprinkle them on.

Bake the bagels for 20-25 minutes, or until they’re golden brown and smell absolutely amazing.

Notes

  • Plan Ahead: It will take approximately 24 hours from the initiation of this recipe to the finishing touches. Plan on extending your span by that much time so that the dough may ferment and develop flavors overnight entirely and more.

  • Use a Digital Scale: Accurate measurements are key for consistent results. Measuring ingredients by weight, especially flour and water, helps maintain the right dough texture.

  • Don’t Skip the Boil: Boiling the bagels is what gives them their signature crust, chewy and shiny appearance. It’s a step you don’t want to miss!

  • Monitor Your Starter: Make sure your sourdough starter is active and bubbly before you begin. An underactive starter can lead to dense bagels.

  • Experiment with Toppings: Don’t be afraid to try different combinations—half the fun is personalizing your bagels.

Nutrition

Keywords: sourdough Bagels Recipe, Bagels Recipe

Find it online: https://recipesandchill.com/sourdough-bagels-recipe/