Sourdough Bagel Recipe

If you’ve never made sourdough bagels before, you’re in for a treat. These have that classic chewy bite, a crisp golden crust, and a deep flavor you just can’t get from store-bought. The result? Totally worth it. 

Ingredients (Makes 8–10 bagels):

• 500g bread flour (or strong all-purpose)
• 100g active sourdough starter (100% hydration)
• 250g water (room temp)
• 10g salt
• 20g honey or maple syrup (optional, for dough)
• 1 tbsp barley malt syrup (or honey, for boiling)

Optional Toppings:

• Sesame seeds
• Poppy seeds
• Everything bagel seasoning
• Sea salt

Instructions:

1. Mix & Autolyse (Night Before)
   • In a bowl, mix flour, water, and starter until shaggy. Let rest 30–45 min (autolyse).
   • Add salt and honey/maple syrup. Knead until smooth (~8–10 min by hand or 5 min in stand mixer).
   • Cover and bulk ferment 4–5 hours at room temp, then cold proof in the fridge overnight (8–12 hours).
     
2. Shape (Next Morning)
   • Remove dough from fridge. Divide into 8–10 pieces (about 90–100g each).
   • Shape into tight balls. Rest 10 min.
   • Poke a hole in the center of each ball and gently stretch to form a ring.
   • Place shaped bagels on parchment-lined tray. Cover and let rise 1–2 hours at room temp until slightly puffy.
3. Float Test
   • Drop one bagel in water. If it floats, they’re ready. If not, rest another 30–60 min.
4. Boil
   • Bring water to a gentle boil. Add barley malt syrup or honey.
   • Boil bagels 30 seconds per side. For chewier texture, boil up to 1 min per side.
   • Drain on a wire rack.
5. Bake
   • Preheat oven to 450°F (230°C).
   • Add toppings if using.
   • Bake on parchment-lined tray 18–22 min or until golden brown.