Description
This sourdough bagel recipe brings the perfect balance of a chewy interior and a golden, crisp crust. Made with a naturally fermented sourdough starter, these bagels boast a rich, tangy flavor that sets them apart from traditional bagels. The recipe guides you through every step, from preparing a sweet levain to shaping, boiling, and baking. Whether you top them with sesame seeds, poppy seeds, or an everything seasoning blend, these bagels are a delicious and rewarding baking project for anyone to try at home.
Ingredients
Scale
Ingredients for Sourdough Bagels
Core Ingredients
- Flour: 386g high-gluten or bread flour
- Water: 254g cool water (60°F)
- Sourdough Starter: 124g stiff levain starter (50% hydration)
- Barley Malt Syrup: 8g (plus extra for boiling)
- Sugar: 37g (for sweet levain)
- Salt: 8g fine sea salt
For the Sweet Levain
- 83g water (80°F)
- 165g high-gluten or bread flour
For the Water Bath
- 5 quarts water
- ¼ cup barley malt syrup
- 1 tablespoon baking soda or 1 teaspoon lye
Optional Toppings
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
- Dried garlic or onion flakes
- Coarse salt
These ingredients will yield perfectly chewy and flavorful sourdough bagels with a crisp, golden crust!
Instructions
Instructions for Sourdough Bagels
1. Prepare the Sweet Levain
- Combine in a bowl:
- 83g water (80°F)
- 37g sugar
- 124g stiff sourdough starter
- 165g high-gluten or bread flour
- Knead by hand until smooth and well-mixed.
- Cover and let it ferment at 75–80°F for 4–6 hours, or until it doubles in size.
2. Mix the Dough
- In a large bowl or stand mixer, combine:
- 386g high-gluten or bread flour
- 254g cool water (60°F)
- 8g barley malt syrup
- 409g prepared sweet levain
- Mix until all ingredients are just combined.
- Rest the dough (autolyse) for 30 minutes.
- Add 8g fine sea salt and knead:
- By hand: 8–10 minutes until smooth.
- Stand mixer: 5–7 minutes on medium speed.
3. Shape the Bagels
- Divide the dough into 8 equal portions (about 130g each).
- Shape using one of these methods:
- Belly-Button Poke: Roll each portion into a ball, poke a hole in the center, and stretch to form a 4-inch diameter with a 2-inch hole.
- Rope-and-Twist: Roll into a rope, loop it into a circle, and seal the ends by pinching them together.
- Place the shaped bagels on a parchment-lined baking sheet.
4. Retard the Dough
- Cover the shaped bagels with plastic wrap.
- Refrigerate for 12–18 hours to develop flavor.
5. Boil the Bagels
- Prepare a water bath:
- 5 quarts water
- ¼ cup barley malt syrup
- 1 tablespoon baking soda or 1 teaspoon lye
- Bring the water to a boil, then reduce to a simmer.
- Simmer the bagels for 20–60 seconds per side:
- 20 seconds per side for a softer crust.
- Up to 60 seconds per side for a chewier texture.
- Use a slotted spoon to transfer the bagels to a wire rack to drain.
6. Add Toppings (Optional)
- While the bagels are still wet from boiling, dip the tops into your desired toppings (e.g., sesame seeds, everything seasoning).
7. Bake the Bagels
- Preheat the oven to 450°F.
- Place the boiled bagels on a parchment-lined baking sheet.
- Bake for 18–24 minutes, rotating the sheet halfway through.
- Remove when the bagels are deep golden brown.
8. Cool and Enjoy
- Transfer the baked bagels to a wire rack to cool for at least 15 minutes.
- Serve warm or at room temperature with your favorite spreads and toppings.
Notes
Notes for Making Sourdough Bagels
- Plan Ahead:
- Sourdough bagels require time for fermentation and proofing. Start preparing at least 1–2 days in advance.
- Dough Consistency:
- The dough should be firm but pliable. If it’s too sticky, lightly flour your hands and work surface. If too dry, add a small amount of water.
- Stretching the Bagels:
- Make the holes slightly larger than you think necessary (about 2 inches), as they will shrink during proofing and baking.
- Control Temperature:
- Maintain a consistent environment (75–80°F) for the starter and levain to ferment properly.
- Use cool water (around 60°F) for the dough to prevent over-fermentation.
- Boiling Tips:
- Use a gentle simmer for the water bath to avoid tearing the bagels.
- Add baking soda or lye slowly to the water bath to prevent foaming.
- Flavor Enhancements:
- Adding a small amount of whole wheat or rye flour (10–20%) to the dough can enhance flavor without compromising texture.
- For a sweeter bagel, increase the sugar or use honey in the sweet levain.
- Freezing Dough:
- To prepare bagels in advance, freeze the shaped, unboiled dough. Thaw in the fridge overnight before boiling and baking.
- Custom Toppings:
- Experiment with seeds, spices, or even shredded cheese to create unique bagels.
- Storage:
- Bagels are best enjoyed fresh, but they can be frozen for up to 3 months. Reheat by toasting or baking to restore texture.
- Practice Patience:
- Sourdough baking is an art. Don’t rush the process, and enjoy the journey of perfecting your bagels over time!
- Prep Time: 45 minutes
- Passive Time: 24 hours
- Cook Time: 24 minutes
- Category: Bread Recipes
- Cuisine: American
Nutrition
- Serving Size: Per Bagel
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 1g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 8g