Description
Classic homemade sourdough bagels with a chewy crust and tender inside, made from a long fermentation process for rich flavor. These bagels are boiled before baking to achieve the traditional bagel texture and can be topped with a variety of seasonings like sesame seeds, everything bagel seasoning, poppy seeds, or shredded cheese.
Ingredients
Scale
Levain
- 1 tablespoon sourdough starter
- 1/3 cup + 1 tablespoon all-purpose flour
- 3 1/2 tablespoons water
Dough
- 1/2 cup active sourdough starter
- 1 cup + 1 tablespoon water
- 2 tablespoons honey (or sugar)
- 2 teaspoons fine sea salt
- 4 cups + 2 tablespoons bread flour
Boiling Water
- 6 cups water
- 1 tablespoon granulated sugar
Toppings
- Sesame seeds
- Everything Bagel Seasoning
- Salt (sprinkle on top, do not dip)
- Poppy seeds
- Shredded cheese
Instructions
- Feed Your Sourdough Starter: Prepare your sourdough starter by feeding it with the specified amounts of flour and water and let it rise until bubbly and doubled in size.
- Prepare Levain: About 12 hours before mixing the dough, combine 1 tablespoon sourdough starter with 1/3 cup plus 1 tablespoon all-purpose flour and 3 1/2 tablespoons water in a clean jar. Cover loosely and leave at room temperature until it doubles and shows bubbles.
- Make the Dough: In the bowl of a stand mixer, mix 1/2 cup active sourdough starter, 1 cup plus 1 tablespoon water, 2 tablespoons honey or sugar, and 2 teaspoons fine sea salt. Add 4 cups plus 2 tablespoons bread flour and combine by hand until a rough dough forms.
- Knead the Dough: Attach the dough hook and knead on the lowest speed for 6-7 minutes, or knead by hand for about 10 minutes until stiff and elastic.
- First Rise: Cover the dough bowl and let it rest at room temperature for 8-12 hours to ferment and develop flavor.
- Shape the Bagels: Turn the dough out onto a clean surface and divide into 8 equal portions. Shape each piece into a ball. Using your thumb, poke a hole through the center of each ball and gently widen to form bagel rings. Place them on a parchment-lined baking sheet, cover with a towel, and let them rise for 30-60 minutes until puffy.
- Preheat Oven and Boil Water: Preheat your oven to 425°F (218°C) with a rack in the center. Bring 6 cups of water to a boil in a large stockpot and add 1 tablespoon granulated sugar.
- Boil the Bagels: Carefully drop 3-4 bagels at a time into the boiling water. Boil each side for 2 minutes, turning once, to develop the characteristic chewy crust. Do not overcrowd the pot.
- Dress the Bagels: Using a mesh strainer, remove the bagels from the water and place back on the parchment paper. When cool enough to handle, dip one side into your choice of toppings such as sesame seeds, everything bagel seasoning, salt, poppy seeds, or shredded cheese.
- Bake: Bake the topped bagels in the preheated oven at 425°F (218°C) for 25-28 minutes until golden brown and crisp on the outside.
Notes
- Resting the dough overnight allows for flavor development and a better texture.
- If using parchment paper, ensure bagels have cooled slightly before adding toppings to avoid sticking.
- Only boil a few bagels at a time to prevent them from sticking or rupturing.
- You can customize toppings or omit them as desired.
- For variation, cinnamon raisin bagels or other flavors can be incorporated during the dough mixing stage.
- Use bread flour for the best chewy texture, as all-purpose flour may result in softer bagels.
- Prep Time: 15 minutes (plus 12 hour levain prep and 8-12 hour dough fermentation)
- Cook Time: 33 minutes (2 minutes boiling per side + 25-28 minutes baking)
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: sourdough bagels, homemade bagels, bread recipe, baking, fermented bread, chewy bagels
