These Sourdough Bagels are INSANELY chewy and delicious. They might sound intimidating, but they're actually very straightforward to make when you follow a step-by-step recipe. All you do is make a dough, let it ferment, then shape, boil, and bake. I fermented mine overnight for 10-12 hours, and they came out perfect.
Looking for more sourdough discard recipes? Try my Sourdough English Muffins or Sourdough Pancakes next!
About This Recipe
I cannot stress how good these bagels are. I've made bagels many times over the years, but these are easily the best ones ever. Sourdough gives them a wonderful tang, but more importantly, it creates a distinctive chew you expect from a really good bagel.
I tested two batches using all-purpose flour and bread flour to compare the results. The bread flour was indeed chewier, as expected, but the all-purpose flour was surprisingly very chewy as well- even more so than a non-sourdough bagel made with bread flour. The long overnight fermentation and natural sourdough process really improve their texture.
Flour to water ratio
The ratio of flour to water is very important when making bagels. Compared to most baked goods, you want a slightly drier dough since bagels are meant to be dense and firm. That said, the dough still needs to be fully hydrated- you don't want a dry, crumbly dough, which is a sign there isn't enough moisture.
The finished dough should be smooth and firm but not sticky, i.e., easy to shape with your hands. I recommend starting with about 90% of the flour and then gradually adding the rest as you knead. You may need slightly more or slightly less.
Key Ingredients
Sourdough starter: The older your sourdough starter, the more chewy and tangy the bagels will be. I like using sourdough starter/discard that is at least two weeks old.
All-purpose flour: Please make sure you fluff your flour beforehand, and measure it by spooning and levelling it off into your measuring cup. You may need a little less or more flour than specified.
Water: Of course, we need water to make the dough.
Sugar + salt: For flavoring the dough.
Honey: Used in the boiling water bath to give the bagels' exterior a nice color and sheen.
Seasonings: I used Everything bagel seasoning, cheese, and poppy seeds.
Instructions
STEP 1: In a stand mixer bowl, combine the starter, water, sugar, and salt.
STEP 2: Add the flour and knead with the dough hook until a smooth, firm, non-sticky dough forms, about 6-7 minutes. Add extra flour or water as needed. Cover and let rest 10-12 hours.
STEP 3: This is what the dough looks like after resting.
STEP 4: Divide the dough into 8 equal pieces and roll each into a smooth, tight ball. Poke a hole in the center with your thumb and gently stretch and widen the hole to about 1.5-2 inches. Place on the baking sheet, cover, and let rise for another 30-45 minutes until puffy.
STEP 5: This is what it looks like after the second rise.
STEP 6: Preheat oven to 425℉ and bring 6 cups of water + the honey to a boil in a medium pot. Boil each bagel for 1 minute per side. Use a slotted spoon to lift the bagels out, letting excess water drain off them.
STEP 7: Brush each bagel with egg wash, then coat in your desired seasonings.
STEP 8: Bake for 25-28 minutes until golden brown on top. Allow to cool for 15 minutes before eating. Enjoy!
Sourdough Bagels
Ingredients
- ½ cup sourdough starter
- 1 cup water (250g)
- 2 tablespoons sugar
- 2 teaspoons salt
- 4 cups all-purpose flour (spooned and levelled; 480g)
Instructions
- In a stand mixer bowl, combine the starter, water, sugar, and salt.
- Add the flour and knead with the dough hook until a smooth, firm, non-sticky dough forms, about 6-7 minutes. Add extra flour or water as needed. Cover and let rest 10-12 hours.
- Line a large baking sheet with parchment paper.
- Divide the dough into 8 equal pieces and roll each into a smooth, tight ball. Poke a hole in the center with your thumb and gently stretch and widen the hole to about 1.5-2 inches. Place on the baking sheet, cover, and let rise for another 30-45 minutes until puffy.
- Preheat oven to 425℉ and bring 6 cups of water + the honey to a boil in a medium pot. Boil each bagel for 1 minute per side. Use a slotted spoon to lift the bagels out, letting excess water drain off them. Place on the lined baking sheet.
- Brush each bagel with egg wash, then coat in your desired seasonings.
- Bake for 25-28 minutes until golden brown on top. Allow to cool for 15 minutes before eating. Enjoy!
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