Sourdough Bagels
Chewy, dense, and perfectly crusty, these sourdough bagels rival any bagel shop. The overnight ferment adds incredible depth of flavor.
Ingredients
Instructions
- 1
Combine starter, water, and brown sugar in a large bowl. Add flour and salt, then mix until a stiff dough forms.
- 2
Knead for 10-12 minutes until the dough is smooth, firm, and passes the windowpane test. This dough should be stiffer than bread dough.
- 3
Cover and let rest at room temperature for 1-2 hours with a few stretch and folds.
- 4
Divide dough into 8 equal pieces (about 110g each). Shape each into a tight ball.
- 5
Poke your thumb through the center of each ball. Gently stretch the hole to about 2 inches in diameter. The hole will shrink during proofing.
- 6
Place shaped bagels on a parchment-lined baking sheet. Cover tightly and refrigerate overnight (8-14 hours).
- 7
The next day, preheat oven to 425°F (220°C). Bring the boiling water, honey, and baking soda to a rolling boil.
- 8
Working in batches of 2-3, drop bagels into the boiling water. Boil for 45 seconds per side.
- 9
Remove with a slotted spoon, shake off excess water, and place back on the parchment-lined baking sheet.
- 10
Immediately sprinkle with your desired toppings while still wet.
- 11
Bake for 20-25 minutes until deep golden brown, rotating the pan halfway through.
- 12
Let cool on a wire rack for at least 15 minutes before slicing.
Baker's Tips
- •The stiffer dough is key, so don't be tempted to add more water. Bagels need a tight, firm dough for that classic chew.
- •Barley malt syrup gives the most authentic flavor and color, but honey works great too.
- •If a bagel floats immediately in the boil test, it's perfectly proofed. If it sinks and doesn't rise, let them proof a bit longer.
- •Bagels freeze beautifully. Slice before freezing so you can toast them straight from the freezer.
