Authentic Sourdough Bagels Recipe
Master the art of New York-style bagels at home with this sourdough recipe, featuring a slow fermentation for a deep tang, a signature chewy texture, and a perfectly glossy, malted crust.
Equipment
- Stand mixer
- Baking Sheet
- Large Pot
- Slotted spoon
- Wire rack
Ingredients
- 450 g Bread Flour
- 225 g Water
- 100 g Sourdough Starter
- 20 g Honey
- 10 g Salt
Sesame seeds or other toppings for the bagels
Instructions
Wake up the starter and build strength
- Combine 25 grams of sourdough starter with 50 grams of water and 50 grams of bread flour. Mix until no dry spots remain and it forms a thick paste.
- Cover the mixture and let it rise at room temperature for 8 to 10 hours until it has doubled in size, looks bubbly, and has a domed top.
Mix, knead, and let the dough ferment
- In a large bowl, whisk together 225 grams of water, 10 grams of salt, 100 grams of the active starter, and 20 grams of honey until well combined.
- Add 450 grams of bread flour and mix until a stiff, shaggy dough forms. Ensure all the flour is fully hydrated into a rough mass.
- Knead the dough by hand for 8 to 10 minutes, or use a stand mixer on medium speed for 8 minutes, until the dough is smooth, firm, and elastic.
- Place the dough in an oiled container, cover, and allow it to undergo bulk fermentation at room temperature for 4 to 6 hours until doubled.
Shape, proof, boil, and bake
- Divide the dough into six equal pieces, shape into tight balls, and let them rest covered for 15 to 30 minutes to relax the gluten.
- Press your thumb through the center of each ball and rotate to widen the hole. Place on a floured baking sheet and proof for 2 to 3 hours at room temperature, or 8 to 24 hours in the fridge.
- Preheat your oven to 450°F (232°C). Bring 2 to 3 liters of water to a boil with 1 tablespoon of honey added. Boil the bagels for 1 minute per side in batches.
- Drain the bagels briefly on a rack and immediately dip them into your chosen toppings. Bake on the middle rack for 20 minutes until deeply golden brown.
- Transfer the baked bagels to a wire rack to cool completely before slicing to allow the internal crumb structure to set properly.
Notes
Pro Tip for Readiness: Use the float test to check if your bagels are ready. Drop one shaped bagel into a bowl of cold water. if it floats, it is ready for the boiling pot.
Storage Strategy: Store cooled bagels in a sealed bag at room temperature for up to 3 days. For longer storage, slice them before freezing so they can be toasted directly from the freezer.
The Secret to Chew: The boiling step is non-negotiable as it gelatinizes the surface starch, creating that iconic shiny crust and resistant bite that distinguishes a bagel from a regular bread roll.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.