Sourdough Bagels
Chewy and flavorful sourdough bagels with a golden crust, perfect for breakfast or snacks.
Equipment
- Mixing Bowl
- Bench Scraper
- Baking sheet
- Parchment Paper
- Large Pot
- Slotted Spoon
- Wire rack
Ingredients
For the Dough
- 1/2 cup active sourdough starter
- 1 1/4 cups warm water
- 1 tbsp honey or maple syrup
- 4 cups bread flour
- 1 1/2 tsp salt
For Boiling & Topping
- 8 cups water
- 1 tbsp baking soda
- 1 tbsp honey for shine
- 1 egg beaten (for egg wash)
- sesame seeds optional
- poppy seeds optional
- everything bagel seasoning optional
Instructions
- In a large bowl, whisk together sourdough starter, warm water, and honey until combined.
- Add bread flour and salt, then mix until a shaggy dough forms.
- Knead for 8-10 minutes until smooth and elastic. The dough should be firm but slightly tacky.
- Transfer dough to a lightly oiled bowl, cover, and let rise at room temperature for 8-12 hours (overnight) until doubled in size.
- Divide dough into 8 equal pieces and roll each into a smooth ball.
- Poke a hole in the center of each ball and stretch it to form a bagel shape. Cover and let rest for 30-60 minutes.
- Bring a large pot of water to a boil. Add baking soda and honey.
- Boil bagels 30 seconds per side, then place on a parchment-lined baking sheet.
- Brush bagels with egg wash and sprinkle with toppings if desired.
- Bake at 425°F (220°C) for 20-25 minutes until golden brown.
- Let cool on a wire rack before slicing and serving.
Notes
For a chewier texture, let the shaped bagels rest in the fridge overnight before boiling and baking. You can also experiment with different toppings like cinnamon sugar or garlic flakes.