Here’s a reliable sourdough bagels recipe—chewy crust, soft interior, and real bagel flavor 🥯
Sourdough Bagels (8 bagels)
Ingredients
Dough
- 500 g bread flour (high protein = better chew)
- 250 g active sourdough starter (100% hydration, bubbly)
- 200–220 g water (start with 200 g)
- 10 g salt
- 15 g honey or sugar (optional but traditional)
Boiling
- 2 L water
- 1 tbsp honey, sugar, or barley malt syrup
- 1 tsp baking soda (optional, extra chew & color)
Toppings (optional)
- Sesame seeds, poppy seeds, everything seasoning, coarse salt
Instructions
1. Mix & Knead
- Mix flour, starter, water, honey, and salt until a stiff dough forms.
- Knead 8–10 minutes by hand (or 5–6 min mixer) until smooth and elastic.
Bagel dough should be firm, not sticky.
2. Bulk Ferment
- Cover and rest at room temp 4–6 hours, until slightly puffy (not doubled).
3. Shape
- Divide into 8 equal pieces.
- Roll into tight balls, rest 15 min.
- Poke a hole through the center and stretch to ~5 cm (2 in).
4. Cold Proof (Key Step)
- Place on parchment, cover, and refrigerate 8–24 hours.
This develops flavor and chew.
5. Boil
- Bring water to a gentle boil.
- Add honey/sugar (and baking soda if using).
- Boil bagels 30–45 seconds per side.
- Add toppings immediately after boiling.
6. Bake
- Bake at 230°C / 450°F for 20–25 min, until deep golden.
- Cool at least 30 minutes before slicing.
Tips for Perfect Bagels
- Starter strength matters: Use it at peak activity.
- Too dense? Add 10–20 g more water next time.
- Too sour? Shorten cold proof or reduce starter slightly.
- Extra shine: Brush with egg wash after boiling.
If you want:
- Same-day sourdough bagels
- Whole wheat
- Cinnamon raisin
- New York–style ultra-chewy
Just tell me 😄