Sourdough Bagels
These sourdough bagels are light and airy, and full of amazing flavor. And they’re so simple to make. Be ready to wow everyone when you make them … and maybe mix up a double batch because these always disappear within minutes at our house.
Equipment
- large mixing bowl or stand mixer
- Kitchen scale
- sheet pan with lid
- large pot
- spider strainer (or large slotted spoon)
Ingredients
- 100 grams sourdough starter, active and bubbly
- 250 grams water
- 500 grams bread flour
- 9 grans salt
- 25 grams granulated sugar
- 1 tablespoon honey or brown sugar, for boiling
- 1 tablespoon baking soda, for boiling
- 1 egg white, for egg wash
- 1 tablespoon water, for egg wash
- desired bagel toppings
Instructions
Make the Dough
- In a mixer, combine starter, water, salt, sugar and half the flour. Mix with dough whisk until incorporated. Add remaining flour.
- Knead for 5-8 minutes until a smooth dough forms. Dough should be slightly tacky, but not sticky. This will be a fairly stiff dough.
- Cover and let raise at room temperature for 8-10 hours overnight while you peacefully dream of a delicious breakfast to come.
Shape the Bagels
- In the morning, gently remove your dough from the bowl and place it onto the counter.
- Divide into even sections and roll into balls. Cover and let rest 60 minutes.
- Gently pinch the dough ball until a hole forms in the middle. Then gently stretch the hole until you have your desired bagel shape. Make sure to be gentle … you don’t want to lose all the air bubbles you’ve spent so many hours developing.
- Cover and let proof while your oven preheats. When the bagels have puffed up and are nearly doubled in size, it’s time to bake.
Boil and Bake
- Bring a pot of water to a boil. Add 1 tablespoon of honey (or brown sugar) and 1 tablespoon of baking soda to the water and mix.
- Place bagels seam side up into the boiling water. Place as many bagels as you can in the pot without overcrowding the bagels – they like a little personal space. Bagels should float within the first 10 seconds. If your bagels aren’t floating, that’s a sign they are underproofed. Let the next batch raise a little longer before boiling. Boil for 60 seconds. Then flip with spider strainer. Boil for 60 seconds on the other side. Then place on a parchment lined sheet pan.
- Whisk together one egg white and one tablespoon of water. Brush on each bagel and immediately add desired toppings.
- Bake bagels at 425 °F for 18 minutes. Flip over and bake an addition 2 minutes to make sure the bottom isn’t soggy.
- Let cool 10 minutes and then enjoy warm.
Notes
During the summer (hot) months, you may want to reduce the amount of starter to 75 grams to keep it from over-proofing overnight. You can also use really cold water to slow down fermentation.
Bagels are best enjoyed within 2 days. I recommend freezing any leftovers the day they’re baked. Then thaw and toast when you’re ready to enjoy another bagel.
