Sourdough Bagel Recipe
This sourdough bagel recipe creates perfectly chewy, tangy bagels using a slow fermentation process. With simple ingredients and step-by-step instructions, you'll achieve bakery-quality results at home.
Equipment
- large mixing bowl
- Kitchen scale
- Dough scraper
- Baking sheet
- Parchment paper
- Large pot for boiling
- Spider strainer or slotted spoon
- Cooling rack
Ingredients
For the Bagel Dough:
- 500 g bread flour or all-purpose flour
- 300 g water
- 100 g active sourdough starter 100% hydration
- 10 g salt
- 20 g honey or maple syrup
For the Boiling Solution:
- 2 quarts water
- 2 tablespoons brown sugar
- 1 tablespoon baking soda
Optional Toppings:
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
- Dried garlic and onion
- Za'atar
Instructions
Day 1: Making the Dough
- Feed Your Starter – Ensure your sourdough starter is active and bubbly, feeding it 8-12 hours before starting.
- Mix the Dough – In a large bowl, combine water, starter, and honey. Then add flour and salt, mixing to form a rough dough.
- Knead the Dough – Knead for 10-15 minutes until smooth and elastic.
- Bulk Fermentation – Cover and let the dough ferment for 4-6 hours until puffy
Shaping and Cold Fermentation
- Divide & Pre-shape – Divide dough into 8 equal pieces and roll into tight balls. Rest for 15 minutes.
- Shape the Bagels – Use the rope method (rolling and sealing ends) or poke method (pressing a hole and stretching).
- Cold Fermentation – Place shaped bagels on a parchment-lined baking sheet, cover, and refrigerate overnight (8-16 hours).
Day 2: Boiling and Baking
- Preheat Oven – Set to 425°F (220°C).
- Boil the Bagels – Bring water to a boil, add brown sugar and baking soda, and boil each bagel for 30 seconds per side.
- Add Toppings – While still wet, coat bagels with desired toppings.
- Bake – Bake for 20-25 minutes until golden brown.
- Cool & Serve – Let cool for at least 30 minutes before slicing.
Notes
- For same-day bagels: Extend bulk fermentation to 8-10 hours and skip the overnight proof.
- For sourdough discard bagels: Use discard with 1 tsp instant yeast for faster fermentation.
- Storage: Keep at room temperature for 2-3 days or freeze for up to 3 months.
- Reheating: Toast or warm in a 350°F oven for 5 minutes.