Simple Sourdough Bagels
Ingredients
- 250 g (1 cup) active sourdough starter
- 500 g (4 cups) bread flour (or all-purpose flour)
- 280 g (1 ¼ cups) warm water
- 10 g (2 tsp) salt
- 20 g (1 tbsp) honey or maple syrup
- 1 tbsp olive oil optional, for a softer texture
For Boiling:
- 2 tbsp honey or barley malt syrup
- 1 tbsp baking soda
- 8 cups water
Instructions
Mix the Dough (Night before baking)
- In a large mixing bowl, combine the sourdough starter, water, and honey. Stir to dissolve.
- Add the flour and salt, mixing with a wooden spoon or stand mixer until a rough dough forms.
- Knead by hand for 8–10 minutes (or use a stand mixer with a dough hook for 5 minutes) until smooth and elastic.
- Cover with a damp towel and let rest for 30 minutes.
- Perform one set of stretch and folds (pull one side of the dough up and fold it over, repeating on all four sides).
Bulk Fermentation
- Cover and let ferment at room temperature (70–75°F) for 8–10 hours or overnight until doubled in size.
Shape the Bagels
- Turn the dough onto a lightly floured surface.
- Divide into 8 equal pieces (about 100g each).
- Roll each piece into a ball, then poke a hole in the center with your thumb and stretch gently to form a bagel shape.
- Place on a parchment-lined baking sheet, cover with a towel, and let rest for 30–60 minutes until slightly puffy.
- Cold Proof (Optional, for Extra Flavor)
- Transfer the shaped bagels to the fridge and let them cold ferment for 12–24 hours.
Boil the Bagels
- Bring a large pot of water to a gentle boil and add honey and baking soda.
- Drop bagels in one at a time, boiling for 30 seconds per side.
- Use a slotted spoon to remove and place them back on the baking sheet.
- Sprinkle toppings while they’re still wet for better adhesion.
Bake the Bagels
- Preheat oven to 425°F (220°C).
- Bake for 20–25 minutes until deep golden brown.
- Let cool on a wire rack before slicing.