Description
The Best Sourdough Bagels are chewy and airy, made with a bubbly sourdough starter.
Ingredients
Scale
- 150 g active, bubbly sourdough starter
- 250 g warm water
- 500 g bread flour
- 40 g sugar
- 11 g salt
- 20 g honey (for boiling water bath)
- Optional Toppings:
- Everything Bagel Seasoning (sesame seeds, onion, garlic, sea salt)
- Poppy seeds, sesame seeds, garlic flakes, onion flakes
- Cheese (Asiago recommended)
- Cinnamon Crunch (brown sugar, white sugar, coarse sugar, cinnamon, flour, vanilla, butter)
Instructions
- In a large bowl, mix 150 g starter, 250 g warm water, and 40 g sugar until it forms a milky liquid.
- Add 500 g bread flour and 11 g salt. Mix until incorporated.
- Knead by hand for 5–6 minutes: lift sections of dough, fold, and push into the dough using the heel of your hand, turning the bowl clockwise. Dough will be stiff and slightly bumpy.
- Cover the bowl and rest for 60 minutes.
- After resting, knead/stretch the dough for 30 seconds to smooth it.
- Cover with a shower cap and place in a warm area for bulk rise until doubled (8–12 hours at 69°F; adjust for warmer or colder kitchens).
- Remove dough and form a rectangle about ½ inch high. Cut into 8 triangles (approx. 115 g each).
- Roll each triangle into a smooth ball.
- Use thumbs to poke a hole in the center of each ball and stretch to 2-inch diameter.
- Place shaped bagels on parchment-lined baking sheet. Cover with a damp towel and rest 20–60 minutes until puffed.
- Preheat oven to 425°F.
- In a large pot, bring water and 20 g honey to a boil.
- Boil 2–3 bagels at a time for 30 seconds per side. Transfer to cooling rack.
- Sprinkle toppings on a plate. Dip tops of boiled bagels to adhere. For cheese, dip the bottom as well for extra crunch.
- Bake bagels for 20–25 minutes until golden brown.
- Cool on wire rack. Slice and enjoy warm with butter.
Notes
- Baking Schedule (Sample):
- 8 PM: Make & knead dough. Rest 1 hour.
- 9 PM: Stretch & fold. Cover overnight (8–12 hours).
- 7 AM: Shape bagels. Rest 20–60 minutes.
- 8 AM: Boil & bake 20–25 minutes.
- Other Ways to Enjoy:
- Bagel chips (10 minutes bake)
- Egg sandwiches with avocado
- Burger buns
- Mini bagel bites with marinara & cheese
- Storage:
- Store at room temp in a bag for 2–3 days.
- Freeze whole or sliced for up to 3 months.
- Reheat 10 seconds in microwave or thaw and toast.
- Prep Time: 8 hours
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: sourdough bagels, homemade bagels, best bagels