Sourdough Bagels
Chewy, golden homemade sourdough bagels with that perfect signature tangy flavor from active sourdough starter, ideal for toasting with cream cheese or butter on weekend brunch mornings.
Servings: 12 bagels
Ingredients
- 332 grams active starter
- 464 grams water (just under 2 cups)
- 1,112 grams bread flour (9 1/4 cups)
- 110 grams brown sugar
- 22 grams salt
Instructions
- Mix the active starter with the water. Add flour, brown sugar, and salt. Mix again until a shaggy dough forms.332 grams active starter, 464 grams water, 1,112 grams bread flour, 110 grams brown sugar, 22 grams salt
- Knead for about 5 minutes until smooth and elastic. Let rest for 1 hour, then knead again and shape it into a tight ball.
- Cover and let bulk ferment (6-12 hours at room temperature or overnight if your house is on the cool side). The dough should double in size.
- Divide the dough into 12 pieces (about 170 grams each) and shape into tight balls. Cover and let rest for 20 minutes.
- Poke a hole in the center of each ball and stretch into bagel shapes. Place onto squares of parchment paper on a baking sheet, then cover and let rise until puffy and jiggly, about 3-4 hours.
- Bring a large, wide pot of water to a boil. Add 50 grams of honey. Boil for 30 to 60 seconds (or even up to 2 minutes) per side, then transfer to a baking sheet lined with parchment paper and sprinkled with a little cornmeal.
- Bake at 425°F (218°C) for 15–18 minutes until golden brown. Let cool for at least 15 minutes before slicing.
Notes
- Feed your sourdough starter the night before so it’s bubbly and active for the best rise and tangy flavor.
- Weigh your ingredients for accuracy. Sourdough bagels are sensitive to hydration changes.
- Don’t skip the 20-minute rest after dividing the dough; it makes shaping much easier.
- Boil only 2-3 bagels at a time so they have room to move in the honey water bath.
- Let the baked bagels cool for at least 15–20 minutes before slicing so they set properly.
Storage & Make Ahead
- Store: Cool completely, then keep in an airtight bag at room temperature for up to 2 days.
- Freeze: Slice the cooled bagels and freeze in a zip-top bag for up to 3 months. Toast straight from frozen.
- Make Ahead: After shaping, cover the bagels and refrigerate overnight for the final rise. Bring to room temperature for 30–60 minutes, then boil and bake fresh in the morning.
Nutrition
Calories: 395kcal | Carbohydrates: 81g | Protein: 12g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 717mg | Potassium: 105mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2IU | Calcium: 23mg | Iron: 1mg
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