Sourdough Bagels

A close up photo of a sliced bagel | Sourdough Bagels

5 from 1 reviews



For Bagels:

  • 300g of active 100% hydrated sourdough
    • I fed 150g of sourdough with 150g of all-purpose flour and 150g of water
  • 472g room temp water
  • 45g maple syrup
  • 82g sugar
  • 23g canola oil
  • 1,125g all-purpose flour
  • 10g Morton’s Kosher salt
  • Bagel toppings (sesame seeds, everything seasoning, za’atar, etc…) & an egg for an egg wash

 For Boiling:

  • ⅓ cup of honey

  • 2 tbsp baking soda


DAY 0:

  • Feed your sourdough and allow it to reach peak active state


DAY 1:

  • In a large bowl, whisk together water, bubbly active starter, maple syrup, sugar and canola oil. Whisk until completely combined and you begin to see some bubbles forming. Allow to sit for a few minutes.

  • Add in flour, then the salt on top and begin combining. This is a stiff dough so you may need to move it to an electric mixer fit with a dough hook to get things going. Once mostly combined, turn your dough onto a floured work surface and knead until smooth (about 6-7minutes of kneading) 

  • Shape you dough into a ball, creating tension across the top of the dough and place back into your bowl and cover with a towel to rest for 30 minutes

  • Divide dough into 12 equal parts and shape each smaller dough mound into a tight ball, once again creating tension across the top of the ball. 

  • Cover dough balls with a towel to rest for 20 minutes and prepare a baking sheet lined with parchment paper, sprinkling a generous amount of flour on top.

  • Begin shaping your bagels. I like to poke my thumb through the center of the dough ball, then using my pointer and middle finger, I place the dough on a floured work surface and spin the dough around my two fingers. This helps elongate the center hole. Then, using your palms, spin the bagel in-between both hands to firm up the shape. 

  • Place bagels on a baking sheet, cover with a towel and place in a warm spot in your kitchen to proof for 2.5-4 hours (mine typically take around 3.5 depending on the temperature that day or if I am actively using the oven in my kitchen for something else)

  • Test your bagels – they should be marshmallowy in texture – when you press into a bagel, it shouldn’t spring back up immediately. Instead, it should leave a bit of an indent before taking back its shape. 

  • Once proofed, cover your pan in plastic wrap and place into the fridge for 12-24 hours. 


Day 2:

  • Preheat your oven with a pizza stone to 450 degrees

  • Bring a large pot of water, mixed with the honey and baking soda, to boil. 

  • Once your water is boiled, remove your bagels from the fridge and place in the water, a couple at a time, to boil for 45 sec on each side.

  • Remove bagels from the water and allow them to drip on a paper towel. 

    • If you prefer not to use an egg wash for your bagel toppings, remove your bagel from the water and immediately dip your bagel dough into your preferred topping choice. 

  • Prepare your egg wash. Brush wash all over the bagel and immediately dip into your chosen toppings. 

  • Bake each bagel for 18-20 minutes, flipping the bagels halfway through.

  • Cool on a rack and enjoy!



A few other flavor ideas:

    • Cheese Bagels (Asiago, Cheddar, etc): Add 1/2 cup of shredded cheese to the dough when you add the flour. After brushing with egg wash in step 9, sprinkle with extra cheese.

    • Cinnamon Raisin Bagels: Add 1 teaspoon of cinnamon to the dough recipe when you add the salt. And 110g of raisins just before you knead the dough the first time. 

    • Blueberry Bagels: Knead in 110g of blueberries 

    • Chocolate: Replace 50-100g of All-Purpose Flour with Cocoa Powder

Keywords: Sourdough Bagels