Description
This homemade sourdough bagel recipe combines the unique tang of a sourdough starter with the traditional boiling and baking technique to create chewy, flavorful bagels with a perfect golden crust. The dough is naturally fermented overnight, giving it depth and complexity, and then shaped, boiled, and baked with optional toppings like poppy seeds or everything seasoning.
Ingredients
Scale
Dough
- 1/2 cup active sourdough starter
- 1 cup lukewarm water
- 2 tablespoons honey (or sugar)
- 1 1/2 teaspoons fine sea salt
- 4 cups unbleached all-purpose flour
Boiling Water
- 6 cups water
- 1 tablespoon granulated sugar
- 1 tablespoon baking soda
Topping & Finishing
- Egg wash (1 egg white mixed with 1 tablespoon water)
- Desired toppings (such as poppy seeds or everything bagel seasoning)
Instructions
- Knead dough: In a large bowl, combine the active sourdough starter, lukewarm water, honey, and salt. Gradually add the flour and mix until a stiff, shaggy dough forms. Knead the dough by hand for 6 to 8 minutes until it becomes smooth and elastic, ensuring proper gluten development for a chewy texture.
- Ferment dough: Cover the bowl with a damp towel and let the dough rest at room temperature for 8 to 12 hours, allowing it to double in size as it naturally ferments, which develops flavor and lightness.
- Shape bagels: Turn the fermented dough onto a clean work surface and divide it into 8 equal pieces. Shape each piece into a smooth ball. Using your finger, poke a hole through the center of each ball to form the traditional bagel shape. Let the shaped bagels rest for 30 to 60 minutes until they puff slightly.
- Boil bagels: Preheat your oven to 425°F (220°C). Bring 6 cups of water to a boil in a large pot, then stir in the granulated sugar and baking soda. Boil the bagels in batches for about 1 minute on each side to create the signature chewy crust. Remove and place them on a parchment-lined baking sheet.
- Apply egg wash and add toppings: Carefully brush each boiled bagel with egg wash, which helps to achieve a glossy, golden finish. Sprinkle on your choice of toppings, such as poppy seeds or everything bagel seasoning, while the egg wash is still wet.
- Bake bagels: Bake in the preheated oven for 20 to 25 minutes until the bagels are golden brown and cooked through. Remove from the oven and allow to cool on a wire rack before serving to set their texture perfectly.
Notes
- Using an active sourdough starter is essential for proper fermentation and flavor development.
- Boiling the bagels before baking gives them their classic chewy crust.
- You can substitute honey with sugar if desired in the dough.
- Allow the dough to ferment sufficiently for best flavor and texture.
- Egg wash contributes to the shiny crust but can be omitted for a vegan version.
- Alternative toppings like sesame seeds, coarse salt, or garlic flakes work well.
- Store leftover bagels in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: sourdough bagel, homemade bagel, sourdough bread, chewy bagel, artisan bagel, boiling bagels, baking bagels
