Description
Learn how to make deliciously chewy sourdough bagels with just 5 ingredients in this easy to follow recipe! Truly one of the easiest recipes for any level baker, my biggest recommendation here is that you make enough for seconds.
Ingredients
Scale
- 475 grams all purpose flour
- 1/2 cup active sourdough starter
- 1 1/2 tsp salt
- 2 tbsp sugar
- 1 cup water
For Boiling the Bagels
- Large pot of water (about 4 quarts)
- 1 tbsp baking soda
- 1 tbsp brown sugar
Instructions
- Begin by preparing the dough. Add active sourdough starter, water, sugar, salt, and flour to the bowl of a stand mixer fitted with a dough hook attachment. I recommend adding in the flour slowly, about a 1/2 cup at a time.
- Mix until all the ingredients are incorporated. The dough may seem slightly stiff and that's okay. Using the mixer, continue kneading the dough for about 6-8 minutes. You will know that it is kneaded enough when you poke it with your finger and it slowly bounces back.
- Cover dough with wet tea towel or plastic wrap and allow it to ferment overnight at room temperature for 8 to 12 hours.
- The next morning, begin shaping the bagel dough by dividing into 8 equal pieces. If using a kitchen scale to measure and weigh the dough, I find that each ball of dough should weigh about 100 grams per bagel. Shape each piece into a ball, and press your finger through the center of each ball to make a hole, stretching it a bit to widen. Place each bagel on a prepared baking sheet lined with parchment paper. Cover with a clean tea towel and allow the bagels to rise in a warm spot for 1-2 hours or until puffy.
- Towards the end of the second rise, preheat oven to 425 degrees. Bring a pot of water to a boil, adding in 1 tbsp each of sugar and baking soda and stirring before adding the bagels. I recommend adding only a few bagels at a time so you don't overcrowd the pot. Using a slotted spoon, gently lower each bagel into the water, boiling them for 1 minute on each side.
- Remove each bagel from the water, letting the excess water drip off before placing them back onto the baking sheet. Immediately top them with a generous sprinkle of everything bagel seasoning, or other preferred toppings.
- Bake in a preheated oven at 425 degrees for 18-20 minutes or until golden brown on the top.
- Enjoy!
Notes
- Mixing the Dough: Bagel dough is very stiff. I highly recommend using a stand mixer with a dough hook attachment to mix this dough.
- Rise: The time it takes for the bagels to complete their second rise will depend on how warm your house is. I find that it usually takes 1-2 hours in my house, but it could take up to 4.
- Boiling: Don’t skip it! Boiling the bagels is what sets the crust, allowing them to hold their shape in the oven. Boiling them for just 1 minute on each side yields the perfect results. I recommend only cooking 2-4 bagels in the baking soda water at a time. Don’t overcrowd your pot! This will make it easier to flip and scoop them out of the water.
- Recipe Ideas: Sourdough bagels make a great base for sandwiches! Top them with homemade mayo, deli meat, and cheese for a delicious sandwich, or even slather the top with butter and a dollop of strawberry jam.
- Storage: Store in an airtight container to store at room temperature for up to 3-4 days, or in the refrigerator for up to 1 week.
- Make Ahead Instructions: This bagel dough can be made ahead of time and stored in the fridge for up to 3 days before shaping and baking.
- Freezing Instructions: Cook the bagels completely and let cool. Store in a freezer-safe zip topped bag for up to 3 months. Once you are ready to eat them, thaw overnight in the refrigerator or at room temperature, then warm them up to your liking and add your favorite toppings.
- Prep Time: 8 hours
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
