Description
These artisan sourdough bagels feature a perfectly chewy texture, golden-brown crust, and complex tangy flavor developed through natural fermentation. The overnight cold proof creates an exceptional depth of flavor that rivals any artisan bakery.
Ingredients
- 500g bread flour
- 275g water (room temperature)
- 150g active sourdough starter (100% hydration)
- 10g salt
- 30g honey or barley malt syrup
- Additional honey/barley malt syrup for boiling
- Optional toppings (sesame seeds, poppy seeds, everything bagel seasoning)
Instructions
- Mix Dough:
- Combine water and starter in a large bowl
- Add honey and mix thoroughly
- Add flour and salt
- Mix until no dry flour remains
- Develop Dough:
- Cover and rest 30 minutes
- Perform 3-4 sets of stretch and folds at 30-minute intervals
- Total bulk fermentation: 2-3 hours
- Shape:
- Divide into 8 equal portions (115-120g each)
- Shape into balls, rest 15 minutes
- Form bagel shapes by poking holes and stretching
- Cold Fermentation:
- Cover shaped bagels
- Refrigerate 12-16 hours
- Boil and Bake:
- Preheat oven to 450°F (230°C)
- Let bagels warm up 30 minutes
- Boil in water with honey/malt for 30 seconds per side
- Add toppings if desired
- Bake 20-25 minutes until golden brown
Notes
- Starter should be active and at peak
- Room temperature should be 72-76°F (22-24°C)
- Cold fermentation can go up to 24 hours for stronger flavor
- For best results, use high-protein bread flour
- Can be frozen for up to 3 months
- Prep Time: 30 minutes
- Fermentation Time: 14-18 hours
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel (115g)
- Calories: 245
Keywords: Sourdough bagels, Artisan bread, Fermented bread, Homemade bagels, Natural leavening