sourdough bagels recipe
These delicious sourdough bagels combine the tangy flavor of sourdough with a chewy texture, making them perfect for breakfast or a snack. They are boiled before baking, giving them that classic bagel texture.
Equipment
- 1 mixing bowl
- 1 dough scraper
- 1 kitchen scale optional
- 1 cooking pot for boiling
- 1 slotted spoon
- 1 baking sheet
- 1 parchment paper
- 1 oven
Ingredients
- 500 g bread flour about 4 cups
- 250 g active sourdough starter about 1 cup
- 200 g water about ¾ cup plus 2 tablespoons
- 10 g sea salt about 1 ¾ teaspoons
- 1 tablespoon malt syrup or honey for boiling
- optional toppings sesame seeds, poppy seeds, or everything bagel seasoning
Instructions
- In a mixing bowl, combine the bread flour, active sourdough starter, and water. Mix until a shaggy dough forms.
- Add the sea salt and knead the dough for about 10 minutes until it becomes smooth and elastic.
- Cover the bowl with a damp cloth and let the dough rest for 4-6 hours at room temperature until it doubles in size.
- Once the dough has risen, gently deflate it and divide it into 8 equal pieces (about 110g each).
- Shape each piece into a ball, then use your finger to pierce a hole through the center to create the bagel shape.
- Place the shaped bagels on a parchment-lined baking sheet and cover them with a damp cloth. Let them rest for about 30 minutes.
- Bring a large pot of water to a gentle boil and add the malt syrup or honey.
- Carefully place the bagels into the boiling water, cooking for about 1 minute on each side.
- Remove the bagels with a slotted spoon and place them back on the baking sheet. If desired, sprinkle toppings onto the wet bagels.
- Preheat your oven to 425°F (220°C).
- Bake the bagels in the preheated oven for about 20 minutes, or until they are golden brown.
- Allow the bagels to cool on a wire rack before serving.
Notes
For the best flavor, use a mature sourdough starter that has been fed within the last few hours.
You can add flavors to the dough, such as dried herbs or spices, for a unique twist.
These bagels are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.