Description
These homemade sourdough bagels feature a perfectly chewy texture with a crisp golden crust, enhanced by a natural sourdough starter and a subtle honey-sweetened boil. Topped with your choice of seeds and seasonings, they make an irresistible breakfast or snack option.
Ingredients
Scale
Bagel Dough
- ½ cup sourdough starter
- 1 cup water (250g)
- 2 tablespoons sugar
- 2 teaspoons salt
- 4 cups all-purpose flour (spooned and leveled; 480g)
Boiling Liquid
- 6 cups water
- 1 tablespoon honey
Toppings and Finishes
- 1 large egg (beaten, for egg wash)
- Assorted seasonings (everything bagel seasoning, poppy seeds, cheese, etc.)
Instructions
- Prepare the dough: In a stand mixer bowl, combine the sourdough starter, water, sugar, and salt. Mix until combined.
- Knead the dough: Add the all-purpose flour and knead with the dough hook attachment for about 6-7 minutes until a smooth, firm, and non-sticky dough forms. Adjust by adding more flour or water if necessary. Cover the dough and let it rest for 10-12 hours to ferment.
- Pre-shape and rest: Line a large baking sheet with parchment paper. Divide the rested 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 and gradually stretch the hole to about 1.5-2 inches in diameter. Place the shaped bagels on the prepared baking sheet, cover them, and allow them to rise for an additional 30-45 minutes until they become puffy.
- Boil the bagels: Preheat your oven to 425°F (220°C). In a medium pot, bring 6 cups of water and 1 tablespoon of honey to a boil. Boil each bagel for 1 minute on each side using a slotted spoon to handle them carefully. After boiling, let excess water drain off and place the bagels back onto the parchment-lined baking sheet.
- Apply egg wash and toppings: Brush each boiled bagel with the beaten egg wash and then sprinkle with your desired seasonings such as everything bagel seasoning, poppy seeds, or cheese.
- Bake the bagels: Bake in the preheated oven for 25-28 minutes or until the bagels are golden brown on top.
- Cool and serve: Remove the bagels from the oven and allow them to cool on a wire rack for about 15 minutes to set before slicing and serving. Enjoy your homemade sourdough bagels!
Notes
- You can adjust the fermentation time based on your room temperature; warmer environments may require shorter resting times.
- Use a slotted spoon for boiling to make handling easier and to prevent waterlogging the bagels.
- Experiment with different toppings for variety; sesame seeds or dried onion flakes are excellent alternatives.
- For a gluten-free version, this recipe would require gluten-free flour blends and adjustments that are not included here.
- Storing bagels in an airtight container or freezing them allows for longer shelf life.
