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sourdough bagels

Sourdough Bagels

Sourdough bagels have a chewy crust and a soft, chewy inside. You'll love sourdough bagels with cream cheese for a quick breakfast, or loaded with eggs, bacon, and cheese for a protein packed meal. Once you try your own sourdough bagels at home, you'll never have to buy a bagel again!
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Prep Time 2 hours
Cook Time 22 minutes
Resting Time 12 hours
Total Time 14 hours 22 minutes
Course Breakfast
Cuisine American
Servings 12 bagels

Ingredients
  

  • 300 grams water 1 1/4 c cups
  • 100 grams starter
  • 21 grams honey 1 T
  • 600 grams bread flour (or all purpose) 4 1/4 cups
  • 12 grams sea salt 2 tsp

Instructions
 

  • In the bowl on electric mixer, combine the water, starter, and honey. Stir to incorporate.
  • Add in the flour and salt. Mix for about 1 minute to form a loose dough.
  • Let the dough rest, covered, for 10 minutes so the flour can fully absorb the water.
  • Use the dough hook (or knead by hand) to knead the dough for 10 minutes on setting 2 or 3. It should be smooth and not sticky.
  • Cover the bowl with plastic and a dish towel. Leave the bowl on the counter overnight to bulk ferment. It should double in size and can take up to 12 hours to do so.
  • Once the dough has doubled in size, divide it in half.
    Cover the unused half in plastic while you work.
    Divide the dough into 6 equal pieces.
    Working with 1 piece at time, flatten it, then pull in the sides, pinch, and roll into a ball.
    Flatten the ball a bit and poke a finger/thumb through the center. Gently stretch out the dough to form the bagel shape.
    Place the shaped bagel onto a baking sheet covered with parchment or silicone mat.
    Repeat with all remaining dough.
  • When all the bagels have been shaped, cover them in plastic, and begin boiling a pot of water with about 3" of water. Add in honey, maple syrup, or brown sugar.
  • Preheat the oven to 400 degrees.
  • When the water is boiling, carefully place about 3 bagels (or however many can fit at one time without touching) in the boiling water.
    Boil for 1 minute, flip, and boil for 1 additional minute.
    Use a slotted spoon to remove the bagels, drain excess water, and place back on your prepared cookie sheet.
  • If you want bagel toppings, dip the top of the bagel into the seasonings or sprinkle the topping over the bagel.
    Or you can leave the bagels plain.
  • Bake a sheet of boiled bagels in the oven for 18-22 minutes.
  • Remove the bagels from the sheet when they are done baking and place on a wire rack to cool.
Keyword bagels, sourdough