Bagel Recipe (Sourdough)

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5 from 1 vote

Chewy and delicious, these bagels will satisfy your craving for bakery style bagels.

Prep Time1

Cook Time35

Total Time1 35

Course: Breakfast

Cuisine: American

Servings: Bagels

Calories: 260kcal

Author: Lynn Polito

Equipment

Ingredients

175 g Fed and Bubbly Starter 100% Hydration
300 g Warm Water
24 g Sugar
275 g Whole Wheat Flour
275 g Bread Flour
12 g Salt
20 g Honey

Instructions

Make sure that your starter is bubbly and active for this recipe.
Using a kitchen scale, measure the starter, warm water, and sugar in a stand mixer bowl. Mix that with a fork to combine the ingredients. Then add the whole wheat flour and bread flour to the bowl. Measure out the salt and add that as well. Mix everything with the dough hook of the stand mixer to combine. This dough is pretty heavy, so the stand mixer will help to get all the ingredients well combined. If you don't have a stand mixer, you can use your hands, it just might take a little longer. Turn the stand mixer on and mix everything for about 2 minutes or until everything comes together and there is no flour on the bottom of the bowl.
Cover the bowl with a damp towel and place it in a warm spot for 1 hour.
When the hour is up, using clean hands, fold the dough onto itself for about 20 seconds. Take the top of the dough and fold it into the middle of the dough. Rotate the bowl and continue doing that for about 20 seconds. Cover the bowl again with a damp towel and let that sit in a warm place for 8-10 hours, or overnight.
After the dough has risen, it should be doubled in size. Place it onto a lightly floured surface and gently flatten the dough with your finger tips. Let that sit on the counter for 10 minutes.
Cut the dough into 8 equal pieces with a bench scrapper or a large knife. Take each piece individually and make a ball out of each piece. You can do that by folding the dough into itself and creating a ball. Put the dough balls on a parchment paper or silicon lined baking sheet and let that sit at room temperature for 20 minutes.
When the 20 minutes is up, stick your finger in the center of the dough ball and gently pull apart the dough to create the signature bagel hole in the center. Do that for all the dough balls. The dough may shrink back on itself and that is totally normal.
Let the dough sit at room temperature for about 20 minutes.
While the dough rests, preheat the oven to 425°. Fill a large pot with water and place it on the stove to boil. Add 2 Tablespoons of honey to the water and allow the water to boil. Once it comes to a gentle boil, add 2-3 bagels at a time and boil the bagels for 1 minute on each side. Once the 2 minutes are up, carefully place the bagels back on the baking sheet. If you would like, once the bagel is done boiling, carefully place the bagel in whatever topping you would like (sesame seeds, everything seasoning) and then place it on the baking sheet. Continue doing this for all the bagels.
When all the bagels are boiled and topped with your seasoning of choice, bake the bagels for 30-35 minutes, depending on your oven.
Serve immediately, or once they are completely cooled you can split them in half and freeze them for use throughout the week or whenever you would like a bagel.

Notes

Make sure your starter is bubbly and recently fed for the best rise and flavor.
If you want to make the dough ahead of time, shape them and place them on the baking sheet. Cover them with a damp kitchen towel and place them in the fridge so they are ready to boil when you are.
Boiling helps create that shiny, chewy crust, don’t skip it!
Sprinkle your toppings (like everything seasoning or sesame seeds) while the bagels are still wet so they stick well.
Slice and freeze any extras for a quick, homemade breakfast—just toast straight from frozen!

Nutrition