Making sourdough bagels at home is a rewarding process that combines the tangy flavour of sourdough with the chewy texture of traditional bagels. Here’s a step-by-step recipe to guide you through the process:
Ingredients:
For the Bagels:
- 1 cup (240g) active sourdough starter (100% hydration)
- 1 1/4 cups (300g) warm water (adjust as needed)
- 4 cups (500g) bread flour (plus extra for kneading)
- 2 teaspoons (10g) salt
- 2 tablespoons (30g) sugar (optional, for flavor)
- 1 tablespoon (15g) barley malt syrup or honey (optional, for flavour and browning)
For the Boiling Water:
- 8 cups (2 liters) water
- 2 tablespoons (30g) barley malt syrup or honey
- 1 tablespoon (15g) baking soda
Toppings (optional):
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
- Coarse salt
Instructions:
Day 1: Prepare the Dough
- Combine the active sourdough starter, warm water, bread flour, salt, sugar, and barley malt syrup (or honey) in a large mixing bowl. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment for about 5-7 minutes.
First Rise:
- Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 4-6 hours, or until it has doubled in size. You can also let it rise in the refrigerator overnight for a slower fermentation, which will develop more flavour.
- Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces (about 100-110g each). Roll each piece into a ball, then poke a hole through the centre with your thumb and stretch it to form a ring about 3-4 inches in diameter. Place the shaped bagels on a parchment-lined baking sheet.
Second Rise:
Cover the shaped bagels with a damp cloth or plastic wrap and let them rest for 1-2 hours at room temperature. They should puff up slightly but not double in size.
Day 2: Boil and Bake the Bagels
- Preheat your oven to 425°F (220°C). If you have a baking stone, place it in the oven to preheat as well.
- In a large pot, bring 8 cups of water to a boil. Add the barley malt syrup (or honey) and baking soda. This will give the bagels a shiny, chewy crust.
- Gently lower the bagels into the boiling water, 2-3 at a time, making sure they have enough room to float. Boil for 1 minute on each side. Use a slotted spoon to remove the bagels and place them back on the parchment-lined baking sheet.
Add Toppings:
- While the bagels are still wet from boiling, sprinkle them with your desired toppings (sesame seeds, poppy seeds, everything bagel seasoning, etc.).
Bake the Bagels:
- Transfer the bagels to the preheated oven (or onto the baking stone if using) and bake for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Cool and Enjoy:
- Remove the bagels from the oven and let them cool on a wire rack for at least 15 minutes before slicing and serving.
Useful Tips:
- Ensure your sourdough starter is active and bubbly before using it in the recipe. Feed it 4-12 hours before starting the dough.
- You may need to adjust the water slightly depending on your flour and environment. The dough should be firm but not dry.
- Store the bagels in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.
More Bagel Recipe Ideas
Sourdough Bagels Recipe
Discover the art of making sourdough bagels with our easy-to-follow recipe. Enjoy delicious, chewy bagels that are perfect for any meal or snack!
Ingredients
For the Bagels:
- 1 cup (240g) active sourdough starter (100% hydration)
- 1 1/4 cups (300g) warm water (adjust as needed)
- 4 cups (500g) bread flour (plus extra for kneading)
- 2 teaspoons (10g) salt
- 2 tablespoons (30g) sugar (optional, for flavor)
- 1 tablespoon (15g) barley malt syrup or honey (optional, for flavour and browning)
For the Boiling Water:
- 8 cups (2 liters) water
- 2 tablespoons (30g) barley malt syrup or honey
- 1 tablespoon (15g) baking soda
Toppings (optional)
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
- Coarse salt
Instructions
Day 1: Prepare the Dough
- Combine the active sourdough starter, warm water, bread flour, salt, sugar, and barley malt syrup (or honey) in a large mixing bowl. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment for about 5-7 minutes.
First Rise:
- Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 4-6 hours, or until it has doubled in size. You can also let it rise in the refrigerator overnight for a slower fermentation, which will develop more flavour.
- Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces (about 100-110g each). Roll each piece into a ball, then poke a hole through the centre with your thumb and stretch it to form a ring about 3-4 inches in diameter. Place the shaped bagels on a parchment-lined baking sheet.
Second Rise:
- Cover the shaped bagels with a damp cloth or plastic wrap and let them rest for 1-2 hours at room temperature. They should puff up slightly but not double in size.
Day 2: Boil and Bake the Bagels
- Preheat your oven to 425°F (220°C). If you have a baking stone, place it in the oven to preheat as well.
- In a large pot, bring 8 cups of water to a boil. Add the barley malt syrup (or honey) and baking soda. This will give the bagels a shiny, chewy crust.
- Gently lower the bagels into the boiling water, 2-3 at a time, making sure they have enough room to float. Boil for 1 minute on each side. Use a slotted spoon to remove the bagels and place them back on the parchment-lined baking sheet.
- While the bagels are still wet from boiling, sprinkle them with your desired toppings (sesame seeds, poppy seeds, everything bagel seasoning, etc.).
Bake the Bagels:
- Transfer the bagels to the preheated oven (or onto the baking stone if using) and bake for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Remove the bagels from the oven and let them cool on a wire rack for at least 15 minutes before slicing and serving.