Sourdough Bagel Recipe

Have you ever dreamed of making those perfect, chewy sourdough bagels right in your kitchen? Well, you’re in for a treat! This comprehensive sourdough bagel recipe will guide you through creating these delightful rings of joy that’ll rival your favorite bakery’s offerings.

 Getting Started with Sourdough Bagels

Essential Ingredients

To create amazing sourdough bagels, you’ll need:

• Active sourdough starter (100% hydration)
• Bread flour
• Water
• Salt
• Honey or barley malt syrup
• Optional toppings (sesame seeds, poppy seeds, everything bagel seasoning)

Equipment Needed

Before diving in, gather these tools:

• Large mixing bowl
• Kitchen scale
• Dough scraper
• Baking sheets
• Parchment paper
• Large pot for boiling
• Spider strainer or slotted spoon

Understanding the Process

Making sourdough bagels involves several key steps: mixing and developing the dough, shaping, overnight fermentation, boiling, and baking. What makes these bagels special is the distinctive tangy flavor from the sourdough fermentation and the characteristic chewy texture achieved through the boiling process.

The magic begins with your sourdough starter, which should be active and bubbly. Timing is everything – you’ll want to feed your starter about 4-6 hours before starting the recipe, depending on the temperature in your kitchen.

 Mixing and Developing Your Sourdough Bagel Dough

Preparing Your Starter

First, ensure your sourdough starter is at its peak activity:

• Feed your starter 4-6 hours before starting
• Look for a bubbly, doubled texture
• Test with the float test: drop a small amount in water – it should float

The Perfect Dough Formula

For 8 medium-sized bagels, combine:

• 500g bread flour
• 275g water (room temperature)
• 150g active sourdough starter
• 10g salt
• 30g honey or barley malt syrup

Mixing Process

1. In a large bowl, combine the water and sourdough starter, mixing until well incorporated
2. Add the honey or barley malt syrup and mix thoroughly
3. Add the bread flour and salt
4. Mix until no dry flour remains, forming a shaggy dough

Developing the Dough

Now comes the crucial part – developing proper gluten structure:

1. Cover and rest the dough for 30 minutes (autolyze)
2. Perform 3-4 sets of stretch and folds at 30-minute intervals
3. The dough should become smooth and elastic
4. Test for window pane – stretch a small piece until translucent without breaking

This stage typically takes about 2-3 hours total. The dough should feel strong and slightly tacky but not sticky. Room temperature should ideally be between 72-76°F (22-24°C).

Shaping and First Fermentation Sourdough Bagel

Bulk Fermentation

Before shaping, your dough needs its first rise:

• Let the dough rest covered for 1-2 hours
• Look for a 20-30% increase in volume
• The dough should feel puffy but not doubled
• Poke test: dough should slowly spring back when gently pressed

Dividing the Dough

1. Gently turn out the dough onto a clean surface
2. Using your scale, divide into 8 equal portions (about 115-120g each)
3. Pre-shape each piece into tight balls
4. Let rest covered for 15 minutes to relax the gluten

Shaping Your Bagels

Now for the fun part – creating that classic bagel shape:

1. Take each ball and flatten it slightly
2. Create a hole in the center using your thumb
3. Gently stretch and rotate to form a ring (about 4 inches in diameter)
4. The hole should be larger than you think (it will shrink)

Pro-Shaping Tips

• Keep your hands lightly floured to prevent sticking
• Aim for uniform sizes for even baking
• Surface tension is key – the smoother the shape, the better the final bagel
• Place shaped bagels on parchment-lined baking sheets
• Leave space between each bagel for expansion

Initial Proofing

• Cover shaped bagels with a damp cloth or plastic wrap
• Let rest at room temperature for 30 minutes
• They should look slightly puffy but not doubled

Cold Fermentation and Final Preparation

Overnight Cold Fermentation

This crucial step develops amazing flavor:

• Cover-shaped bagels with plastic wrap
• Place in refrigerator for 12-16 hours
• The longer ferment creates better taste and texture
• Bagels should be puffy but not overly expanded

Preparing for Baking

The next morning:

1. Remove bagels from the refrigerator
2. Let stand at room temperature for 30 minutes
3. Preheat oven to 450°F (230°C)
4. Prepare a large pot of water for boiling
5. Add 1 tablespoon of honey or barley malt syrup to the water

The Boiling Process

This creates that classic chewy bagel texture:

1. Bring water to a gentle boil
2. Carefully drop bagels in (2-3 at a time)
3. Boil for 30 seconds on each side
4. Remove with a slotted spoon to drain briefly

Adding Toppings

If desired, now’s the time to add toppings:

• Work quickly while bagels are still wet
• Common toppings: sesame seeds, poppy seeds, dried onion, everything bagel seasoning
• Press toppings gently to adhere

Final Steps

1. Place boiled bagels on parchment-lined baking sheets
2. Ensure bagels aren’t touching
3. Score the tops if desired (optional)
4. They’re now ready for baking

Baking and Storage Sourdough Bagel

Baking Process

For perfect golden-brown bagels:

1. Place bagels in preheated 450°F (230°C) oven
2. Bake for 20-25 minutes total
3. Rotate pan halfway through baking
4. Look for deep golden color
5. Optional: Create steam by placing a pan of water on bottom rack

Visual Cues for Doneness

Your bagels are ready when:

• Color is deep golden brown
• Bottom is firm and dark
• Tapping bottom produces hollow sound
• Internal temperature reaches 190°F (88°C)

Cooling and Storage

Proper cooling is crucial:

1. Remove from oven
2. Cool on wire rack for at least 30 minutes
3. Don’t cut while hot – structure is still setting

Storage options:

• Room temperature: 2-3 days in paper bag
• Freezer: Up to 3 months well-wrapped
• Slice before freezing for easy toasting
• Reheat frozen bagels in oven or toaster

Tips for Best Results

• Serve fresh for optimal texture
• Toast day-old bagels
• If freezing, thaw overnight in refrigerator
• Refresh briefly in warm oven before serving

Troubleshooting Common Issues

• Dense bagels: Underproofed or insufficient gluten development
• Flat bagels: Overproofed or too much handling
• Wrinkled surface: Water too hot during boiling
• Pale color: Oven temperature too low

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