Sourdough Bagels#
Makes 8 bagels Hydration 63% Time 10-12 hours (mostly hands-off)
Recipe adapted from Little Spoon Farm
Ingredients#
Dough#
- 250g active sourdough starter
- 175g water
- 20g honey
- 10g salt
- 350g all-purpose flour
For Boiling#
- 1 tbsp granulated sugar
- Water for boiling
Optional Toppings#
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
- Sea salt
Directions#
Step 1 - Mix Dough#
Mix 250 g starter + 175 g water + 20 g honey + 10 g salt + 350 g flour until a shaggy dough forms.
Step 2 - Knead#
Knead in stand mixer for 8-10 minutes until smooth and elastic. The dough should be stiff and not sticky.
Step 3 - Bulk Ferment#
Cover with a tea towel and place a damp paper towel on top of that. Let rise 8-10 hours at room temperature.
Step 4 - Divide & Shape#
Divide dough into 8 equal pieces (about 100g each).
Shape each piece into a ball, then poke a hole through the center with your finger. Stretch the hole to about 2" diameter (it will shrink as it rises).
Place shaped bagels on a parchment-lined baking sheet.
Step 5 - Preheat Oven#
Preheat oven to 425°F.
Step 6 - Boil#
Bring a large pot of water to a boil. Add 1 tbsp granulated sugar.
Gently lower bagels into boiling water, 2-3 at a time. Boil 30-60 seconds per side.
Remove with slotted spoon and return to parchment-lined baking sheet.
Step 7 - Add Toppings#
While bagels are still wet from boiling, sprinkle with desired toppings.
Step 8 - Bake#
Bake 20-25 minutes at 425°F until deep golden brown.
Cool on wire rack for at least 10 minutes before slicing.
Notes#
- The dough should be quite stiff - bagels need a low hydration dough to hold their shape.
- Don’t skip the float test - underproofed bagels will be dense.
- The boiling step is essential for that classic bagel texture and shine.
- Bagels are best enjoyed fresh but can be frozen for up to 3 months.