My first attempt at sourdough bagels.

There's bagels were delicious. I'm always trying to improve on my brass making techniques so next time more salt and less of a banking time. Sourdough Bagels Recipe

Sourdough Bagels Recipe

(Yields: 8 bagels)

Ingredients

For the Dough:

• 200g (1 cup) active sourdough starter (100% hydration)

• 250g (1 cup) warm water

• 500g (4 cups) bread flour

• 10g (2 tsp) salt

• 15g (1 tbsp) honey or sugar

For Boiling:

• 1 tbsp honey or malt syrup

• 1 tsp baking soda (for extra chewiness)

For Topping (Optional):

• Sesame seeds, poppy seeds, everything bagel seasoning

Instructions

1. Make the Dough (Night Before)

1. In a large bowl, mix the sourdough starter, warm water, and honey/sugar until combined.

2. Add the bread flour and salt. Mix until a shaggy dough forms.

3. Knead for about 8–10 minutes until smooth and elastic.

4. Cover and let it bulk ferment overnight at room temperature (8–12 hours) until doubled in size.

2. Shape the Bagels (Morning)

1. Punch down the dough and divide it into 8 equal pieces.

2. Roll each piece into a ball, then poke a hole in the center with your finger. Stretch it into a ring shape.

3. Place on a parchment-lined baking sheet, cover, and proof for 1–2 hours at room temperature until puffy.

3. Boil the Bagels

1. Bring a large pot of water to a boil. Add honey (or malt syrup) and baking soda.

2. Boil each bagel for 30 seconds per side (this gives the chewy texture).

3. Remove with a slotted spoon and place back on the baking sheet.

4. Bake

1. Preheat oven to 450°F (230°C).

2. Sprinkle with toppings if desired.

3. Bake for 20–25 minutes until golden brown.

4. Let cool on a wire rack and enjoy!

Would you like a variation, like cinnamon raisin or jalapeño cheddar?