Sourdough Bagels
Master this 9-step sourdough bagel recipe! Perfectly chewy, tangy, and simple to make for bakery-style bagels at home. 🥯🌟
Equipment
- Stand Mixer with Dough Hook
- Kitchen Scale
- Proofing Basket or Bowl
- Large Pot for Boiling
- Slotted Spoon
- Baking Sheet
- Parchment paper
Ingredients
Main Ingredients
- 500 g bread flour high-protein for chewiness
- 200 g active sourdough starter fed and bubbly
- 250 ml warm water
- 2 tbsp honey or malt syrup
- 10 g salt
Optional Toppings
- sesame seeds for topping
- poppy seeds for topping
- everything seasoning for topping
Instructions
- Mix and knead: Combine the flour, starter, water, honey, and salt in a mixing bowl. Knead the dough until smooth and elastic, about 8–10 minutes.
- First proof: Cover the dough with a damp towel and let it rest at room temperature for 6–8 hours or overnight until doubled in size.
- Shape the bagels: Divide the dough into 8 equal pieces. Roll each into a ball, then poke a hole in the center with your finger and gently stretch it into a bagel shape.
- Final proof: Place the shaped bagels on a parchment-lined baking sheet, cover, and let them proof for 1–2 hours.
- Preheat oven to 220°C (425°F). Bring a large pot of water to a boil, adding 1 tbsp honey or malt syrup.
- Boil the bagels: Drop each bagel into boiling water for 30 seconds per side, then transfer to a baking sheet.
- Add toppings: Sprinkle sesame seeds, poppy seeds, or everything seasoning on the wet bagels after boiling.
- Bake: Bake for 20–25 minutes until golden brown. Let cool before serving.
Notes
For variations like cinnamon-raisin or whole wheat bagels, swap out 20% of the flour for whole wheat or mix in dried fruit during the kneading process.