Sourdough Bagel Recipe: A Delicious Home Baking Adventure
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
- 500 g bread flour
- 275 g water room temperature
- 150 g active sourdough starter 100% hydration
- 10 g salt
- 30 g 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