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Homemade Sourdough Bagels Recipe

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★★★★★

4.5 from 389 reviews

This Sourdough Bagels recipe offers a deliciously chewy and flavorful bagel using natural sourdough starter. The process involves mixing, kneading, bulk rising, shaping, boiling in a honey-infused water bath for a glossy crust, and baking to golden perfection. Perfect for homemade bagels with optional toppings, these bagels feature a traditional method with a tender, slightly tangy crumb.

Ingredients

Scale

Dough Ingredients

  • 150g active, bubbly sourdough starter
  • 250g warm water
  • 500g bread flour
  • 40g sugar
  • 11g salt

Boil Bath

  • 20g honey (added to boiling water)

Instructions

  1. Make the Dough: In a large bowl, combine 150g active sourdough starter, 250g warm water, and 40g sugar. Mix by hand or with a Danish dough whisk until the mixture looks milky. Add 500g bread flour and 11g salt, mixing until fully incorporated. Knead the dough by hand for 5-6 minutes until stiff and a bit bumpy, then cover and let rest for 60 minutes.
  2. Stretch and Fold: After resting, perform a stretch, fold, and push routine with the heel of your hand for about 30 seconds to smooth the dough. Cover and place in a warm area to rise.
  3. Bulk Rise: Allow the dough to rise until it doubles in size, usually between 8-12 hours at room temperature (69°F). Warmer or cooler temperatures will adjust timing accordingly.
  4. Shape the Bagels: Place the dough on an unfloured surface and stretch it into a large rectangle about ½ inch thick. Cut into 8 equal triangle pieces. For each piece, pull the corners toward the center and roll into a smooth ball. Punch a hole in the center of each dough ball with your thumb and stretch the hole to about 2 inches in diameter.
  5. Second Rise: Place shaped bagels on a parchment-lined baking sheet, cover with a damp tea towel, and let them puff up in a warm spot for 20-60 minutes. Alternatively, cover and refrigerate for up to 24 hours and bring to room temperature before boiling and baking.
  6. Prepare Boil Bath: Preheat oven to 425°F. Bring a large pot of water to a boil, adding 20g honey and whisking until dissolved.
  7. Boil Bagels: Carefully boil 2-3 bagels at a time for 30 seconds on each side. Remove with a slotted spoon and place on a cooling rack.
  8. Add Toppings (Optional): Dip the tops of boiled bagels in desired toppings placed on a small plate while they are still sticky. For cheese toppings, dip the bottom side as well for a crunchy finish.
  9. Bake: Bake the bagels in the preheated oven for 20-25 minutes until golden brown.
  10. Cool and Serve: Remove from the oven and cool on a wire rack. Enjoy warm with butter for the best texture and flavor experience.

Notes

  • Kneading by hand is preferred over a stand mixer to achieve the classic chewy texture.
  • The bulk rise time varies depending on room temperature; cooler environments require longer rising.
  • Shaping without flour dusting is preferable to maintain dough texture.
  • Honey in the boiling water enhances crust flavor and color.
  • Bagels can be refrigerated after shaping and boiled/baked the next day without loss of quality.
  • Adding toppings is optional but enhances flavor and texture; cheese on both top and bottom creates an added crunch.
  • Allow bagels to cool before slicing to prevent gummy texture but enjoy warm for best taste.

Keywords: sourdough bagels, homemade bagels, chewy bagels, sourdough starter, baking bagels, breakfast bagel recipe

Find it online: https://foodbylina.com/homemade-sourdough-bagels-recipe/