Sourdough Bagels
Chewy, golden, and naturally fermented bagels, perfect for breakfast or lunch sandwiches
Ingredients
Ingredients To Feed Your Sourdough Starter
- 16 grams (1 tablespoon) sourdough starter at peak
- 92 milliliters (6 ½ tablespoons) filtered water room temperature
- 92 grams (¾ cup) bread flour
Ingredients for 12 bagels:
- 520 milliliters (2 cups + 3 tablespoons) filtered water
- 200 grams (1 cup) active sourdough starter
- 1000 grams (8 cups + 5 tablespoons) bread or all-purpose flour
- 20 grams (4 teaspoons) salt
- 80 grams (¼ cup) honey
Instructions
Day 1:
- In the morning: Feed a portion of your starter at a 1:6:6 ratio: 16 grams starter, 92 milliliters water, and 92 grams flour. Leave at room temperature, and use in the evening after it has reached peak activity.
- In the evening: Mix all the ingredients until smooth using a stand mixer. It will take about 8 minutes of mixing at speed 3.
- Cover the bowl with a damp cloth and let it rest at room temperature until the next morning.If your kitchen is very warm, you can refrigerate overnight instead
Day 2:
- In the morning, split the dough into 150 grams pieces and form balls. Cover with a damp cloth and let it rest for 1 hour.
- Boil a pot with water and a lot of honey. Measure with your heart until the water is really dark. You can use barley malt syrup or molasses.
- Preheat the oven to 450°F (232°C). Use the convection setting if you have it. I find the toaster oven does a better job at baking bagels evenly.
- Prepare baking sheets with parchment paper.
- Make holes in the balls and use your fingers to *very gently* stretch and turn to shape as a bagel, trying hard not to degas them too much.
- Put them in the boiling water, and boil the bagels for 1 full minute on each side.
- Take them out using a strainer spoon and place them briefly on a napkin to ensure their bottoms are dry. Dry only their bottoms, not the tops.
- Top them with toppings such as Everything Bagel seasoning, cheddar cheese and jalapeños, or cinnamon sugar.
- Place them on the lined baking sheets.
- Bake them at 450°F (232°C) for 20 minutes or until golden brown. You can use convection if you prefer.
- Let them cool down for a few minutes and enjoy warm. Or slice and toast if you prefer.
- Store in a sealed bag for up to 2 days. They go stale after that because we are not using preservatives. Do not refrigerate them or they will get super hard.
Tried this recipe?Let us know how it was!
