Sourdough Bagels

Ingredients

  • 125 grams active starter

  • 300 grams warm filtered water

  • 500 grams unbleached flour

  • 12 grams salt

  • 10 grams sugar

  • Toppings of your choice (optional, such as everything bagel seasoning)

For Boiling:

  • 1 tablespoon baking soda

  • 2 tablespoons barley malt syrup (optional)

Directions

  1. In a bowl, combine active starter and warm filtered water. Mix until the starter is mostly dissolved in the water.

  2. Add unbleached flour, salt, and sugar to the mixture. Mix until a rough dough forms.

  3. Knead the dough by hand on a work surface until smooth and there are no pockets of dry flour. This may take some effort as the dough is dry.

  4. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough sit at room temperature overnight for 10–12 hours. Alternatively, if using a stand mixer, knead the dough for 6–8 minutes on low to medium speed, then let it rest overnight.

  5. The next day, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and prepare any desired toppings.

  6. Divide the dough into 8 equal portions and shape each portion into a ball. Let the balls rest on the counter for 15 minutes.

  7. While the dough balls are resting, bring a pot of water to a boil. Add baking soda and barley malt syrup to the boiling water (if using).

  8. Shape each dough ball into a bagel by poking a hole in the center with your fingers and stretching it out slightly.

  9. Boil each bagel for 35 seconds on each side, then remove them from the water and place them on the prepared baking sheet.

  10. If using toppings, sprinkle them over the wet bagels now.

  11. Bake the bagels in the preheated oven for 25–30 minutes, or until golden brown. Enjoy!

Prep Time: 15 Min (+ overnight fermentation)
Baking Time: 25–30 Min
Yield: 8 Bagels