Easy Sourdough Bagel Recipe
Chewy, tangy sourdough bagels made with simple ingredients. This versatile dish offers an excellent solution for dining at various times, whether you prefer an early morning breakfast or a relaxed brunch gathering.
Ingredients
- 1 cup lukewarm water (245g)
- 1 cup sourdough starter active and bubbly (100g)
- 2 tablespoons honey (40g)
- 2 teaspoons kosher salt (12g)
- 4 cups bread flour (500g)
- 8 cups water For boiling
- 1 tablespoon honey For boiling
- 1 teaspoon baking soda For boiling
Instructions
- Mix up your sourdough bagel dough: First, start this sourdough bagel recipe by combining the lukewarm water, sourdough starter, and honey in a mixing bowl until there are no clumps of starter remaining. This step guarantees an even fermentation while further enhancing the flavor of your sourdough bagels. Add the bread flour and kosher salt in a slow stream to the mixture. Using either a sturdy spatula or your hands, combine the ingredients until they come together to form a rough, tight ball of dough.
- Rest the Dough for Hydration: Place a damp cloth over the dough and let it rest for 30 minutes. It is called autolyze, and it helps to hydrate the gluten, making the dough easier to knead and resulting in better-textured sourdough bagels. The more you knead the dough, the stronger that gluten structure :)
- Knead the Dough: After the time is up, tip your rested dough out of your bowl and onto a clean surface, kneading by hand for 5-7 minutes. When using a stand mixer equipped with a dough hook attachment, mix at low speed and continue for about 4 to 5 minutes to complete the kneading process. A well-kneaded dough creates a gluten network that gives your sourdough bagels their characteristic chew.
- First Proof for Taste/Flavor Development: Put the kneaded dough into your mixing bowl. Cover it with a wet towel. Let it proof for 10–12 hours at room temperature. This slower fermentation of the dough is essential for developing the sour flavor that distinguishes sourdough starter bagel recipes. The dough will be ready for the following stage after it expands to twice its original volume during the nighttime fermentation.
- Shape the Bagels: Once the initial proofing is complete, place the dough onto a surface with a light dusting of flour. Divide it into 8 portions, with each weighing approximately 100-115g. Shape each portion into a circular form, then create a center hole by pressing your thumb through the middle. Slowly stretch the hole until it is roughly 1–2 inches wide. With the proper shaping of your sourdough bagels, you can get proper cooking and that distinct look.
- Second Proof for Volume: Place a clean towel over the molded bagels as you get your oven and baking sheet ready. When ready, set your babies on parchment paper-lined baking sheets — give them some room to puff a little here. Place a moist cloth gently on top and let it rise for 45 to 60 minutes. This step gives the sourdough bagels extra time to rise before they are boiled and baked.
- Prepare the Boiling Water: In the meantime, place 8 cups of water in a large pot and bring to a simmer. Incorporate both the honey and baking soda into the mixture, as these ingredients work together to create the bagels' characteristic glossy, golden-brown exterior. The boiling step is critical for any sourdough bagel recipe as it traps the shape of the bagels while providing that nice, chewy outside.
- Boil the Bagels for Texture: Add 2–3 bagels to the boiling water — just be careful to put them in one at a time if you're using a small pot. Submerge each bagel in the water for half a minute per side, making sure to turn them over midway through the process. Using a perforated spoon, lift the bagels from the boiling water and transfer them to the parchment-lined sheet pan. The lid makes sure that the outside layer of the sourdough bagels is set in place, which maintains a balance when they rise in the oven. This is also the reason why we boil our sourdough bagels beforehand–the crust sets and does not allow for too much expansion during baking.
- Add Toppings for Flavor: Place your desired toppings on the bagels while they are still wet from boiling. Usually, there are some classics like sesame seeds, everything bagel seasoning, poppy seeds, or coarse salt. Still, you can get inventive with your sourdough starter bagels!
- Bake to Perfection: Place your bagels in a preheated oven at 425°F (220°C) and cook them for 25 to 30 minutes, or until they become firm and develop a golden-brown color. Always make sure to rotate the baking sheet halfway through for even baking. This last step is what takes your sourdough bagels to chewy deliciousness!
- Cool and Serve: Before slicing or consuming your homemade bagels, let them rest on a wire rack for at least 10 minutes to cool properly. Once ready, add your preferred toppings, such as cream cheese and smoked salmon, or any other fresh ingredients you enjoy. While these handcrafted sourdough bagels taste best when eaten the same day they're baked, you have the option to keep them in storage or freeze them for later use.
Notes
- Calories: 263 per bagel
- Difficulty: Medium
- Dietary Info: Vegetarian, easily adaptable
- Nutritional Breakdown: 1g fat, 0.1g saturated fat, 56g carbohydrates, 2g fiber, 7g protein, 1007mg sodium
- Optional toppings: sesame seeds, everything seasoning, poppy seeds, or coarse salt
