Updated: 5 days ago
These sourdough bagels are truly perfection. With a golden-brown crust and a light and chewy inside, they are the perfect bagels to keep on hand or in the freezer. I know bagels can be intimidating to some, but the method below is great for beginner sourdough bakers or those who want a simple method they can make again and again. The recipe takes you step-by-step to create these sourdough bagels, with visual and textural clues to make sure you're on the right track.
New to sourdough baking? Start here.
Makes 8 bagels
You'll need a baking sheet, parchment paper or nonstick baking mat, mixing bowl, and kitchen scale for this recipe
150 grams 100% hydration sourdough starter, fed a few hours before so it is very bubbly and active (for a simple explainer on hydration levels click here)
235 grams water
20 grams runny honey
500 grams bread flour or high protein flour
9 grams sea salt
Making the Dough: If you start this process in the evening, you can make the dough and rest it overnight, and form and bake the bagels fresh in the morning for breakfast!
1. In a mixing bowl whisk together 150 g sourdough starter, 235 g water, and 20 g honey.
2. Add 500 g bread flour and 9 g sea salt to the mixture.
3. Mix the dough until the gluten is well developed. This will take about 5-10 minutes of kneading by hand, or 3-5 minutes in a stand mixer on medium with a dough hook. Knead until it passes the windowpane test: When you stretch a piece of dough with your hands, it should stretch and become thin so you can see light pass through it, without tearing. See the video above for an example of the windowpane test.
4. Form the dough into a ball, cover the bowl with plastic wrap, and let rest on the counter at room temperature for 8-10 hours.
Forming & Making the Bagels:
5. After resting 8-10 hours, turn out the dough onto a clean counter top (I usually rest overnight so we can have bagels in the morning).
6. Split the dough into 8 equal pieces (it's easy to cut the dough with a knife if you don't have a dough scraper, or you can just rip with your hands).
7. Roll each piece into a tight ball, using the counter top to create surface tension.
8. Place the dough balls onto a baking sheet lined with lightly oiled parchment paper or a nonstick baking mat.
9. Cover with a damp towel and let the dough rest for 15 minutes.
10. Form the bagels. I find the poke method is simplest. Using your pointer finger, poke a hole into the center of each ball. Then pick up the dough and curve your fingers around the hole, stretching it evenly. Stretch until the hole is almost two inches wide, then place back down on the baking sheet. The hole will contract as the bagels rest. See video above for a visual example of this process. *Pro tip: If the dough sticks to the parchment paper or baking mat, wet your fingertips to more easily lift it off the paper.
11. Cover formed bagels with a damp towel and let rest for an hour. After 30 minutes, test a bagel to see if it floats in a bowl of cold water. If it does, it's ready. If not, continue to let the bagels rest, covered for 25-minute intervals until one passes the float test. Once a bagel floats, you're ready to move onto the next step. *Do not skip this step. Depending on your starter, room temperature, and other factors it may take up to 2 hours for your bagels to float. Do not proceed until they do.
12. Preheat the oven to 425 F. While the oven is preheating, bring a medium pot of water to a boil.
13. Once the water is at a rolling boil, use a large slotted spoon to gently add bagels to the pot of boiling water. Boil 1-2 bagels at a time to prevent crowding in the pot. Simmer for 30 seconds, flip with the spoon, then simmer the other side for 30 seconds.
14. Once simmered, flip bagel back over and remove from the water. Place boiled bagel on the baking sheet.
15. Repeat process of boiling and adding toppings with all bagels.
16. Place the baking tray in the oven on the middle rack.
17. Bake for 10 minutes, then flip the tray around in the oven to ensure even browning. Bake for another 10-12 minutes to get the perfect golden-brown crust.
18. Remove from oven and cool on a wire rack. These bagels are best served warm or can be sliced and frozen in a resealable bag to be toasted up later.