Sourdough Bagels

An easy recipe for sourdough bagels, made easily at home with a sourdough starter.

Course Breakfast

Cuisine American

Prep Time 30

Cook Time 30

Resting Time 14

Total Time 15

Servings

Calories 200kcal

Mix together sourdough starter, warm water, sugar, flour, and sea salt in stand mixer and knead until a smooth dough forms, about 5-6 minutes.
Shape into a ball and let it rest in a lightly oiled bowl. Cover and place at room temperature (about 21°C) for 8-10 hours, until slightly puffy and doubled in size. Transfer into the fridge to rest overnight.

In the morning, remove dough from the fridge and let it rest at room temperature for 3-4 hours. Dough should be slightly puffy.
Divide dough into 10 pieces and shape into a bagel. (You can roll into a log and join the ends together, or simply make a round and use your thumb to poke a hole in the middle).
Place dough onto a large parchment-lined baking sheet. Let it rest for 15-20 minutes.
Preheat oven to 425°F/218°C.
In the meantime, bring 8 C water to a boil and add in honey. Lower to a simmer.
Place the dough into the simmering liquid and boil for about 30 seconds, until the bagel floats. [Don't let it sit in the hot water for more than 30 seconds or else the bagel will not rise very well].
Remove with a slotted spoon and add toppings (if using).
Place the bagel topping side up onto the baking sheet. Repeat with the remainder.
Bake for 20-25 minutes, until slightly golden in colour. Best enjoyed while fresh.

Note: Bagels can be sliced in half and frozen in an airtight container for up to 3 months. Pop into the toaster before serving.