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Golden brown sourdough bagels topped with sesame and poppy seeds, displayed on a rustic wooden board

Homemade Sourdough Bagels Recipe

  • Author: Megan
  • Total Time: 15.5 hours
  • Yield: 8 bagels
  • Diet: Vegetarian

Description

With just 10 minutes of prep, this easy, overnight sourdough bagel recipe uses active sourdough starter to create the best soft & chewy NY-style bagel. Customize with zesty everything bagel spice, sesame seeds, cinnamon raisin, and more! Recipe adapted from my bestselling book: Artisan Sourdough Made Simple.

Ingredients

  • 150 g (3⁄4 cup) bubbly, active sourdough starter
  • 250 g (1 cup plus 2 tsp) warm water
  • 24 g (2 tbsp) granulated sugar
  • 500 g (4 cups plus 2 tbsp) King Arthur bread flour
  • 9 g (1 1⁄2 tsp) fine sea salt
  • Cooking spray or oil (for coating the plastic wrap)
  • 20 g (1 tbsp) honey (for boiling water bath)
  • Mixed seeds, such as poppy, sesame, fennel, flax and sunflower seeds or Everything Bagel Spice
  • Optional cinnamon raisin variation: 6 g (2 tsp) ground cinnamon and 80 g (1/2 cup) raisins (soaked and patted dry)

Instructions

  1. In a large bowl, whisk the starter, water, and sugar together with a fork. Add the flour and salt. Combine to form a rough dough, then finish mixing by hand until no lumps of flour remain. Dough will be stiff and dry. Use a large bowl as dough will rise high. Optional: Use stand mixer with dough hook for 5–6 minutes.
  2. Cover dough with a very damp towel and let rest 45 minutes to 1 hour. Then work into a semi-smooth ball for 15–20 seconds.
  3. Cover with lightly oiled plastic wrap. Let rise until doubled, about 10–12 hrs at 68°F or 8–10 hrs at 70°F. In summer, rise during day and chill overnight to slow down fermentation.
  4. Line a sheet pan with parchment or silicone mat. Coat parchment with oil if using. Remove dough onto non-floured surface, flatten into rectangle, and divide into 8 equal pieces (~115 g each). Shape into balls and rest 10–15 minutes.
  5. Poke a hole in the center of each ball and gently stretch to walnut size hole. Optionally, barrel roll with index fingers. Place shaped dough back on tray.
  6. Cover with damp towel and rest at room temp for 15–20 minutes. Dough will puff slightly.
  7. Meanwhile, bring a medium pot of water to boil. Add honey and whisk to dissolve. Preheat oven to 425°F (220°C). Place toppings in shallow bowl.
  8. Boil 2–3 bagels at a time, 30 seconds per side. If using cold dough, nudge them after 30 sec. Return to sheet pan with rounded side up.
  9. While still wet, dip tops into seed toppings. Finish boiling and topping all bagels.
  10. Bake bagels for 20–25 minutes. Flip to cook bottoms for 1–2 minutes if desired. Bagels should be puffed, golden, and light to touch.
  11. Cool on wire rack. Best enjoyed fresh. Store in plastic bag at room temp for up to 2 days or freeze whole/sliced for up to 3 months wrapped in plastic and foil.

Notes

Use 85–95°F (29–35°C) in winter, 55–60°F (13–16°C) in summer to adjust rise speed.
Add cinnamon to dry ingredients. Soak and pat dry raisins before adding to dough after first rest.

 
  • Prep Time: 15 hours
  • Cook Time: 20–25 minutes
  • Category: Sourdough Bread
  • Method: Oven-Baked
  • Cuisine: American

Find it online: https://www.sweftyrecipes.com/homemade-sourdough-bagels-recipe/