Easy Sourdough bagels
chewy and soft homemade sourdough bagels that are so easy to make!
Ingredients
- 1 cup + 1 tablespoon lukewarm water 245g
- 1 cup sourdough starter 100g
- 2 tablespoons honey 40g
- 12 g kosher salt
- 500 grams unbleached all purpose flour
- toppings: sesame seeds, everything, poppyseeds, coarse salt
For the boiling water
- 8 cups water
- 2 tablespoons honey
- 1 tablespoon baking soda
Instructions
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In a large mixing bowl, combine the water, sourdough starter, and honey. Whisk to combine and dissolve the sourdough starter into the water.
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Add the flour and the salt to the bowl, and use your hands to pinch and combine all of the ingredients together until a stiff, shaggy dough forms.
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Make sure to scrape the sides of the bowl to incorporate any shaggy bits.
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Cover the bowl with a clean, damp kitchen towel, and place the dough in a warm spot for 20-30 minutes.
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Knead the dough on the countertop for about 5 minutes. Return the dough to the bowl, cover, the place the dough back into the bowl, and let proof at room temperature for 10-12 hours.
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Line a baking sheet with parchment paper. Set aside.
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Pour the dough out onto a very lightly floured surface. Divide the dough into 8 pieces. Each piece should weigh 100-115g.
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Shape each piece into a round ball, then gently poke a hole in the center, all the way through the dough, and gently stretch out the hole to create the signature bagel shape.
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Place the shaped bagels onto the prepared baking sheet. Cover the bagels loosely with a clean kitchen towel and let proof for 45-60 minutes, at room temperature.
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Meanwhile, fill a large pot halfway full of water. Add 2 tablespoons of honey and 1 tablespoon of baking soda to the water. Bring the water to a boil.
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Preheat the oven to 425°F.
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Once the bagels have risen and are puffy, lower the bagels down into the boiling water, and cook for 30 seconds. Flip the bagels over and flip for another 30 seconds. Use a spider tool to remove the bagels from the water, and place back on the parchment lined baking sheet. Work in batches, boiling 3 bagels at a time. Sprinkle the bagels with your favorite toppings on the top and bottom.
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Bake the bagels 25-30 minutes until golden brown. Serve with cream cheese, fresh vegetables, scrambled eggs, spreads, cured fish… the options are endless!
Recipe Notes
My timing schedule that works every time:
9:00 am - Feed Sourdough Starter
8:30 pm - Mix up bagel dough, cover and let rest for 20-30 minutes.
9:00 pm - Knead the dough for 5 minutes. Let rest overnight.
7:30 am - Divide bagel dough, and shape into bagels. Cover to rest on counter for 45 minutes - 1 hour.
8 am - Prepare boiling water and preheat oven.
8:15 am - Boil bagels and then bake!