Description

These homemade sourdough bagels offer a delightful tangy flavor with a chewy texture, made from scratch using a sourdough starter. This recipe involves an overnight fermentation to develop depth of flavor, followed by boiling and baking to achieve the perfect classic bagel crust and chewy interior. Ideal for breakfast or sandwiches, you can customize with a variety of toppings like everything bagel seasoning, poppy seeds, or cheese.

Ingredients

Scale

For the Dough

½ cup sourdough starter
1 cup water (250g)
2 tablespoons sugar
2 teaspoons salt
4 cups all-purpose flour (spooned and leveled; 480g)

For Boiling

6 cups water
1 tablespoon honey

For Topping

1 large egg (beaten)
Assorted seasonings (everything bagel seasoning, poppy seeds, cheese, etc.)

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Instructions

Mix Ingredients and Knead Dough: In a stand mixer bowl, combine the sourdough starter, water, sugar, and salt. Add the flour and knead using the dough hook attachment until a smooth, firm, and non-sticky dough forms, about 6 to 7 minutes. Adjust with extra flour or water if needed.
Bulk Fermentation: Cover the dough and let it rest at room temperature for 10 to 12 hours to allow fermentation and flavor development.
Prepare for Shaping: Line a large baking sheet with parchment paper to prevent sticking during baking.
Shape Bagels: Divide the dough into 8 equal pieces. Roll each piece into a smooth, tight ball. Use your thumb to poke a hole through the center of each ball, then gently stretch and widen the hole to about 1.5 to 2 inches in diameter. Place shaped bagels on the prepared baking sheet, cover loosely, and let them rise for 30 to 45 minutes until puffy.
Preheat Oven and Boil Bagels: Preheat your oven to 425°F (220°C). Meanwhile, bring 6 cups of water and 1 tablespoon of honey to a boil in a medium pot. Boil each bagel for 1 minute on each side using a slotted spoon to transfer them carefully. Let excess water drain off before placing the bagels back onto the baking sheet.
Apply Toppings: Brush each bagel evenly with the beaten egg wash. Then, sprinkle with your desired seasonings such as everything bagel seasoning, poppy seeds, or cheese.
Bake: Bake the bagels in the preheated oven for 25 to 28 minutes until they turn a golden brown on top.
Cool and Serve: Remove from the oven and allow the bagels to cool for at least 15 minutes before serving to enhance texture and flavor. Enjoy your homemade sourdough bagels fresh or toasted!

Notes

Adjust flour and water quantities slightly if dough is too sticky or dry during kneading.
Overnight fermentation can be done in the refrigerator for a milder sour flavor but will require longer proofing.
Boiling the bagels before baking creates their characteristic chewy crust.
You can freeze baked bagels after cooling for up to 1 month; thaw before toasting.
Use room temperature water for mixing starter to ensure proper yeast activity.