🍞 Sourdough
Sourdough bagels
Soft, chewy, deeply satisfying bagels with an overnight option
⏱️ Time estimate: about 12 hours, mostly rise time
Active sourdough starter makes these bagels flavorful and nicely chewy, with a quick honey water bath before baking for that classic glossy crust.
Ingredients
- 150 g active bubbly sourdough starter
- 250 g warm water
- 24 g granulated sugar
- 500 g bread flour
- 9 g fine sea salt
- Cooking spray or oil
- 1 tablespoon honey, for the water bath
- Mixed seeds or everything bagel seasoning, for topping
Instructions
- Mix the dough. Whisk the starter, water, and sugar together. Add the flour and salt and mix into a very stiff dough. Cover and rest 45 to 60 minutes, then work into a smoother ball.
- Bulk rise. Cover the bowl and let the dough rise until doubled, about 8 to 12 hours depending on room temperature.
- Shape. Turn the dough onto an unfloured surface and divide into 8 equal pieces. Roll into balls, rest 10 to 15 minutes, then poke a hole through the center of each and gently stretch into bagel shapes.
- Second rise. Cover and let the shaped bagels puff slightly for 15 to 20 minutes while you bring a pot of water to a boil with the honey and preheat the oven to 425°F.
- Boil. Simmer 2 to 3 bagels at a time for about 30 seconds per side, then transfer back to the sheet pan.
- Top and bake. While still slightly wet, dip the tops into seeds or seasoning. Bake 20 to 25 minutes until puffed and golden brown, flipping briefly at the end if you want to color the bottoms more.
The dough is supposed to feel stiff. That is not it being rude, that is it becoming a bagel.