Description
This homemade sourdough bagels recipe yields chewy, soft, and delicious bagels made from a naturally fermented starter. With a simple ingredient list and method involving kneading, resting, boiling in honey water, and baking, these bagels offer a wholesome and flavorful alternative to store-bought options. Perfect for breakfast or snacks, they can be enjoyed plain or with various toppings.
Ingredients
Scale
For the Dough
- 150g active, bubbly sourdough starter
- 250g warm water
- 500g bread flour
- 40g sugar
- 11g salt
For the Boil Bath
- 20g honey
Optional Toppings
- Cheese, seeds, or any desired bagel toppings
Instructions
- Make the Dough: In a large bowl, combine 150g active sourdough starter, 250g warm water, and 40g sugar. Mix by hand or with a dough whisk until it looks milky. Add 500g bread flour and 11g salt, then mix thoroughly until fully incorporated. Knead the dough by hand for 5-6 minutes until it becomes stiff and a little bumpy, which is typical for bagel dough.
- Rest the Dough: Cover the dough and let it rest for 60 minutes to relax the gluten and start fermentation.
- Stretch and Fold: After the rest, perform a stretch, fold, and push routine with the heel of your hand for 30 seconds to help develop dough strength. Cover with a reusable shower cap and place the dough in a warm spot to rise fully.
- Bulk Rise: Allow the dough to double in size, which can take 8-12 hours at 69°F (20.5°C). Warmer temperatures reduce the rise time.
- Shape the Bagels: Turn the risen dough onto a work surface without flour. Stretch it into a large rectangle about ½ inch thick. Slice the dough into 8 equal triangles (about 115g each). Roll each triangle into a smooth ball by pulling corners to the center and rolling on the counter.
- Create the Hole: Using your thumb, punch a hole in the center of each ball and stretch to about 2 inches in diameter. The dough will shrink back slightly, which is normal.
- Second Rise: Place the shaped bagels on a parchment-lined baking sheet, cover with a damp tea towel, and let them puff up for 20-60 minutes in a warm place. Alternatively, refrigerate covered for up to 24 hours and bake when ready.
- Preheat Oven and Prepare Boil Bath: Preheat the oven to 425°F (220°C). Fill a large pot with water and whisk in 20g honey. Bring to a boil.
- Boil the Bagels: Carefully drop 2-3 bagels into the boiling honey water. Boil for 30 seconds on each side. Use a slotted spoon to remove and place them on a cooling rack. Repeat until all bagels are boiled.
- Add Toppings (Optional): For extra flavor and texture, dip the tops of the boiled bagels into your choice of toppings while they are still sticky. For cheese toppings, dip both top and bottom to create a crunchy bite.
- Bake: Bake the bagels in the preheated oven for 20-25 minutes until golden brown and cooked through.
- Cool and Serve: Remove from oven and cool on a wire rack. Best enjoyed slightly warm, sliced, and spread with butter for a chewy, rich bite.
Notes
- Hand kneading results in softer, chewier bagels compared to using a mixer.
- The dough is naturally stiff; this is typical and necessary for proper bagel texture.
- Temperature and time affect rise duration; warmer environments speed fermentation.
- Boiling bagels in honey water enhances flavor and gives a shiny crust.
- Bagels can be refrigerated after shaping for up to 24 hours before baking to make advance preparation easier.
- Feel free to experiment with different toppings such as sesame seeds, poppy seeds, or everything bagel mix.
- Slicing bagels warm and adding butter provides the best eating experience.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: sourdough bagels, homemade bagels, chewy bagels, sourdough bread, baking bread, breakfast bagels, boiled bagels, artisanal bagels
