Sourdough Bagels

Yield: 8-10

Author: Jessica Milnes

Print

With ImageWithout Image

Sourdough Bagels

Homemade sourdough bagels are easier than you might think, with a chewy crust, soft center, and just the right amount of sourdough flavor. A kitchen scale is the best way to make this recipe because weighing the ingredients gives you much more consistent results. I also like to weigh each portion of dough before shaping so all of my bagels are about the same size and bake evenly.

Our family loves a mixture of plain and everything bagels, but you can easily change the toppings and make them your own.

Ingredients

• For the Bagels
• 500 g all-purpose or bread flour
• 150 g active, bubbly sourdough starter
• 200 g warm water
• 10 g sea salt
• 7 g active dry yeast
• 20 g honey
• 2 tablespoons vegetable oil
• For Boiling
• Large pot of water
• 1 tablespoon honey
• For the Tops
• Milk mixed with a small splash of water
• Everything bagel seasoning, optional
• Other toppings of choice, optional

Instructions

1. Feed your starter. Before beginning, make sure your sourdough starter has been recently fed and is active, bubbly, and ready to use.
2. Make the dough. In a large mixing bowl, combine the sourdough starter, warm water, yeast, honey, and vegetable oil. Add the flour and sea salt and mix until a shaggy dough forms.
3. Knead the dough. Knead until the dough becomes smooth and elastic. Bagel dough should be fairly firm rather than soft and sticky.
4. Place the dough in a lightly greased bowl and cover. Allow it to rise for about 1 hour, or until approximately doubled in size.
5. Divide the dough. Turn the risen dough onto your work surface. Divide it into 8 to 10 pieces. I like to use my kitchen scale here, too, weighing each piece so my bagels are all about the same size.
6. Roll each portion into a smooth ball.
7. Shape the bagels. Push your finger through the center of each dough ball and gently stretch and turn the dough until you've created a nice bagel-shaped opening.
8. Cover the shaped bagels and allow them to rest while you bring a large pot of water to a gentle boil.
9. Preheat the oven to 400°F.
10. Add about 1 tablespoon honey to the boiling water. Working in batches, gently lower the bagels into the water and boil for about 30 seconds per side. Remove with a slotted spoon and place on a parchment-lined baking sheet.
11. Add the toppings. Lightly brush each bagel with a mixture of milk and a little water. Leave them plain or sprinkle generously with everything bagel seasoning or your favorite topping.
12. Bake at 400°F for approximately 20 minutes, or until the bagels are beautifully golden.
13. Transfer to a wire rack and allow to cool slightly before slicing.

Notes

A kitchen scale really is your friend with this recipe. I weigh the ingredients rather than relying on measuring cups, and after the dough has risen, I weigh the individual portions too. It makes it so much easier to get evenly sized bagels.

Make sure your sourdough starter is well fed, active, and nice and bubbly before you begin. We usually make some of our bagels plain and top the rest with everything bagel seasoning because those are the two favorites in our house.