Sourdough Bagels
Discover the art of making perfectly chewy, golden Sourdough Bagels from scratch—an irresistible recipe that combines the tangy depth of a long-fermented sourdough starter with the classic bagel chew you know and love. This recipe highlights the magic of a slow cold fermentation process, which enhances the flavor and texture of the dough, making every bite unforgettable. Each homemade bagel is boiled with barley malt syrup or honey for that glossy, bakery-style finish, then topped with sesame seeds, poppy seeds, and a sprinkle of coarse sea salt for added crunch and flavor. With just a few simple pantry staples and a touch of patience, you can enjoy fresh-baked bagels that are perfect for breakfast sandwiches, a smear of cream cheese, or your favorite toppings. Whether you’re a seasoned baker or a sourdough enthusiast, this recipe is your gateway to bagel bliss!
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Recipe Information
Ingredients
- 120 grams Active sourdough starter
- 240 milliliters Water
- 500 grams Bread flour
- 10 grams Salt
- 12 grams Sugar
- 1 tablespoon Barley malt syrup or honey
- 1 tablespoon Baking soda
- 2 tablespoons Sesame seeds
- 2 tablespoons Poppy seeds
- 1 tablespoon Coarse sea salt
Instructions
In a large bowl, mix the active sourdough starter with water until the starter is mostly dissolved.
Add in the bread flour and salt. Mix until a shaggy dough forms.
Knead the dough by hand on a lightly floured surface or with a dough hook on medium speed until it is smooth and elastic, about 10 minutes.
Return the dough to the bowl, cover it with a damp cloth, and let it rest at room temperature for 4-5 hours. It should have increased significantly in size.
Place the dough in the refrigerator to cold ferment overnight or up to 24 hours. This step helps develop flavor.
Remove the dough from the refrigerator and let it come to room temperature, approximately 1 hour.
Divide the dough into 8 equal pieces. Shape each piece into a ball and let them rest for 10 minutes.
Using your thumb, poke a hole in the center of each dough ball and stretch to form a bagel shape. The hole should be about 2 inches in diameter.
Preheat your oven to 220°C (425°F).
Bring a large pot of water to a boil and add the barley malt syrup (or honey) and baking soda. Stir to combine.
Boil the bagels (2-3 at a time) for about 1 minute on each side, then remove them with a slotted spoon and place on a lined baking sheet.
Sprinkle the boiled bagels with sesame seeds, poppy seeds, and coarse sea salt.
Bake the bagels in the preheated oven for 20 minutes or until they are golden brown.
Let the bagels cool on a wire rack before serving.
Nutrition Facts
Calories |
2187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13566 mg | 590% | |
| Total Carbohydrate | 426.7 g | 155% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 24.7 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 732 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
