This simple sourdough bagels recipe makes the most delicious, chewy bagels you’ll ever have! This simple overnight recipe requires only a few ingredients and minimal steps. Also, customise everything with zesty bagel spice, sesame seeds, and more! Recipe adapted from my bestselling book, Artisan Sourdough Made Simple.
Equipment for Make sourdough bagels at Home
Ingredients:
For Active Sourdough Starter
- 15 g Sourdough starter
- 15 g All-purpose flour
- 50 g Water
For Bagel Dough
- 100 g Active sourdough starter
- 255 g Water
- 40 g Honey (or sugar)
- 10 g Sea salt
- 500 g Bread flour
For Water Bath
- 6 cup Water
- 1 tbsp Granulated sugar
For Toppings
- Sesame seeds
- Everything Bagel Seasoning
- Salt (sprinkle on top, don’t dip)
- Poppy seeds
- Shredded cheese
Instructions:
Make sourdough starter
- 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar, and let the starter rise to room temperature. Also, a sourdough starter is ready to use when it doubles in size and has bubbles on the jar and exterior.(The ingredients will create a total of 115 g of active starter, but because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.)
Make the dough
- In the bowl of a stand mixer, stir together the starter, water, honey, and salt with a spatula. Add the bread flour and use your hands to bring the ingredients together as best as possible. The dough will be very stiff. Place the dough hook on the mixer, and mix the dough on the lowest speed for 6-7 minutes. (Or 10 minutes by hand.) Cover the bowl and let rest at room temperature for 8–12 hours. (For the Cinnamon Raisin Bagels, incorporate 2 teaspoons of ground cinnamon into the dry ingredients. After kneading the dough, add ¾ cup of raisins and knead them into the dough to distribute evenly.)
- Line a baking sheet with parchment paper. Turn the dough out onto a clean work surface and divide into 8 equal pieces. Shape each piece into a ball. To shape the bagel, place a dough ball on the surface in front of you and use your thumb to poke a hole straight down through the middle of the dough. Pick the bagel dough up, gently shape the ring, and place on the parchment paper. Repeat with remaining dough balls. Cover the dough with a towel and let rise for 30-60 minutes or until puffy. (See notes about parchment paper.) (The parchment paper from Costco did not cause any sticking issues with any of my recipes. If you’re having trouble sticking, flour the bottom of the bagels or parchment paper after shaping them.)
- Preheat the oven to 425°F (218°C), making sure that the oven rack is in the centre position. Bring 6 cups of water to a boil in a large stockpot and add 1 tablespoon of sugar. Once the bagels have finished rising, boil them for 2 minutes on each side. (Only boil 3-4 at a time, making sure not to crowd the pot)
- Use a mesh stainer to remove the bagels, then let them rest on the parchment paper until they are cool enough to handle. Once it is cool enough, dip one side into your choice of toppings and place it back on the parchment paper.
- Bake the bagels at 425°F (218°C) for 25-28 minutes or until golden brown, and enjoy it.
Sourdough Bagels Recipe
Description
This simple sourdough bagels recipe makes the most delicious, chewy bagels you'll ever have! This simple overnight recipe requires only a few ingredients and minimal steps. Also, customise everything with zesty bagel spice, sesame seeds, and more! Recipe adapted from my bestselling book, Artisan Sourdough Made Simple.
Ingredients
For Active Sourdough Starter
For Bagel Dough
For Water Bath
For Toppings
Instructions
Make sourdough starter
-
12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar, and let the starter rise to room temperature. Also, a sourdough starter is ready to use when it doubles in size and has bubbles on the jar and exterior.
The ingredients will create a total of 115 g of active starter, but because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.
Make the dough
-
In the bowl of a stand mixer, stir together the starter, water, honey, and salt with a spatula. Add the bread flour and use your hands to bring the ingredients together as best as possible. The dough will be very stiff. Place the dough hook on the mixer, and mix the dough on the lowest speed for 6-7 minutes. (Or 10 minutes by hand.) Cover the bowl and let rest at room temperature for 8–12 hours.
For the Cinnamon Raisin Bagels, incorporate 2 teaspoons of ground cinnamon into the dry ingredients. After kneading the dough, add ¾ cup of raisins and knead them into the dough to distribute evenly. -
Line a baking sheet with parchment paper. Turn the dough out onto a clean work surface and divide into 8 equal pieces. Shape each piece into a ball. To shape the bagel, place a dough ball on the surface in front of you and use your thumb to poke a hole straight down through the middle of the dough. Pick the bagel dough up, gently shape the ring, and place on the parchment paper. Repeat with remaining dough balls. Cover the dough with a towel and let rise for 30-60 minutes or until puffy. (See notes about parchment paper.)
The parchment paper from Costco did not cause any sticking issues with any of my recipes. If you're having trouble sticking, flour the bottom of the bagels or parchment paper after shaping them. -
Preheat the oven to 425°F (218°C), making sure that the oven rack is in the centre position. Bring 6 cups of water to a boil in a large stockpot and add 1 tablespoon of sugar. Once the bagels have finished rising, boil them for 2 minutes on each side.
Only boil 3-4 at a time, making sure not to crowd the pot -
Use a mesh stainer to remove the bagels, then let them rest on the parchment paper until they are cool enough to handle. Once it is cool enough, dip one side into your choice of toppings and place it back on the parchment paper.
-
Bake the bagels at 425°F (218°C) for 25-28 minutes or until golden brown, and enjoy it.
Servings 8
- Amount Per Serving
- Calories 262kcal
- % Daily Value *
- Total Fat 1g2%
- Total Carbohydrate 54g18%
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- To Store: Keep baked bagels covered at room temperature for up to 1 week. We do not recommend storing them in the fridge.
- To freeze baked bagels, allow them to cool completely. Wrap bagels individually in plastic wrap and place in a freezer-safe container for up to 3 months.
- Reheat: If frozen, allow the bagels to thaw on the counter. Cut in half and heat in a toaster or oven
