Craving a chewy, crusty bagel AND want to reap all the benefits of long fermentation? Look no further! In this post, I share my tried-and-true recipe for homemade Sourdough bagels. From perfect, soft dough to the ideal boil, I’ll guide you through every step so you can enjoy fresh, delicious bagels right from your own kitchen.
Jump to RecipeYou’ll want to start with prepping your starter in the morning, and plan to make the dough that evening. So, if you work a 40-hour work week, it may be best to prepare your starter on Friday morning, make your dough Friday night, and plan to bake on Saturday.
The evening before you plan to bake your bagels, make your dough. In a mixing bowl, begin by combining your starter, water, honey, salt, and 295g of your flour.
Using the bread hook attachment, mix on low until the ingredients are thoroughly combined, scraping down the sides of the bowl as needed.
Next, add the remaining 165g of flour to your dough and mix on low. Mixing may take up to 10 minutes in order to fully blend your ingredients. You may need to finish mixing the dough with your hands. The dough should come together around your dough hook.
Form the dough into a ball in the mixing bowl, cover the bowl with plastic wrap or a beeswax wrap, and allow to rest overnight (8-12 hours).
The next morning remove your puffy dough from the bowl onto a lightly floured surface. Be careful not to put too much flour down otherwise your bagels will loose stickiness and become difficult to shape.
Divide your dough into eight equal parts. Begin shaping your bagel by pulling the outward edges inward, completing one full circle around your dough ball. Then punch a hole through the middle and even out the width of the edges. See photos below for my process for shaping, but after a time or two you may figure out your own process!
Place your eight bagels on a metal baking pan, cover with a towel, and allow to rise for an additional 2-4 hours, depending on the temperature in your kitchen.
Once your bagels have finished rising (they will be puffy and look “filled out”), preheat your oven to 410o F and prepare your boiling materials.
Fill a large pot with about 14 cups of water and bring to a boil. When your water has begun to boil, stir in your baking soda and brown sugar. Keep your water boiling and add four bagels. Set a timer and allow each bagel to boil for about 1 minute on each side. I find that using a slotted spoon is easiest for flipping the bagels and removing them from the boiling water. Remove from the water and place on a towel to allow to dry and repeat the same steps with your next four bagels.
Place parchment paper on your metal baking sheet, then put your bagels on the baking sheet. Now you can add any toppings to your bagels – ie. Everything Seasoning, cinnamon sugar, parmesan cheese, etc. Bake for 20-25 minutes.
Allow your bagels to cool on a cooling rack and enjoy!
Sourdough Bagels
Ingredients
Method
- Prepare/feed your starter in the morning, in order to make the dough in the evening.
- In the evening, make your dough. In a mixing bowl, begin by combining your starter, water, honey, salt, and 295g of your flour.120 g Ripe Sourdough Starter, 250 g Water, 25 g Honey, 10 g Salt, 295 g All-Purpose Flour
- Using the bread hook attachment, mix on low until the ingredients are thoroughly combined, scraping down the sides of the bowl as needed.
- Next, add the remaining 165g of flour to your dough and mix on low. Mixing may take up to 10 minutes in order to fully blend your ingredients. You may need to finish mixing the dough with your hands. The dough should come together around your dough hook.165 g All-Purpose Flour
- Form the dough into a ball in the mixing bowl, cover the bowl with plastic wrap or a beeswax wrap, and allow to rest overnight (8-12 hours).
- In the morning, remove your puffy dough from the bowl onto a lightly floured surface.
- Divide your dough into eight equal parts.
- Begin shaping your bagel by pulling the outward edges inward, completing one full circle around your dough ball. Then punch a hole through the middle and use both hands to even out the width of the edges of your bagel shape.
- Place your eight bagels on a metal baking pan, cover with a towel, and allow to rise for an additional 2-4 hours, depending on the temperature in your kitchen.
- Preheat your oven to 410o F. Fill a large pot with about 14 cups of water and bring to a boil.
- When your water has begun to boil, stir in your baking soda and brown sugar.1 tbsp Baking Soda, 1 tbsp Brown Sugar
- Keep your water boiling and add four bagels. Set a timer and allow each bagel to boil for about 1 minute on each side. Remove bagels from the water and place on a towel to allow to dry; repeat this step with your next four bagels.
- Place parchment paper on your metal baking sheet, then put your bagels on the baking sheet. Now you can add any toppings to your bagels – ie. Everything Seasoning, cinnamon sugar, parmesan cheese, etc.
- Bake for 20-25 minutes.
- Allow your bagels to cool on a cooling rack and enjoy!
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