Sourdough Bagels
Chewy, glossy bagels leavened with active sourdough starter. No commercial yeast.
Ingredients
Dough
activate your starter 2–12 hours before mixing
- 100 g sourdough starterbubbly and active
- 250 g waterwarm
- 24 g sugar
- 500 g bread flour
- 9 g fine sea salt
Water Bath
- 20 g honey
Toppings
- 10 g sesame seeds
- 10 g flaxseedswhole
Method
Mix the dough
- In a large bowl, whisk together the starter, water, and sugar until combined.
- Add the bread flour and salt. Mix by hand until no dry flour remains and a rough, shaggy dough forms. It will feel very stiff — this is normal for a low-hydration dough.
- Cover with a damp cloth or plastic wrap and rest for 45–60 minutes. This rest relaxes the gluten and does the work kneading would otherwise do.
- After resting, work the dough into a semi-smooth ball — about 15–20 seconds is enough. Cover and bulk ferment at room temperature until the dough looks domed, feels lighter, and springs back slowly when pressed. This takes 6–8 hours depending on your starter strength and room temperature.
Shape
- Turn the dough onto an unfloured surface and divide into 8 equal portions (≈115 g each).
- Roll each portion into a smooth ball, then use your thumb to punch a hole through the center. Stretch the hole to about 4 cm wide — it will shrink back during proofing.
- Place shaped bagels on a parchment-lined baking tray lightly coated with cooking spray or oil to prevent sticking. Cover loosely and proof for 1–2 hours until slightly puffed.
Boil
- Bring a wide pot of water to a rolling boil. Add the honey and stir to dissolve.
- Working in batches of 2–3, lower bagels into the water. Boil 1 minute per side, then transfer back to the lined tray.
- Sprinkle with toppings immediately while still wet.
Bake
- Preheat oven to 220°C (425°F).
- Bake for 20–25 minutes until deep golden brown.
- Cool on a wire rack for at least 15 minutes before slicing.
Notes
Adapted from The Clever Carrot. Tested with 100g starter (original uses 150g) — bulk fermented in 5 hours at room temperature, chewy and crusty result.
Starter strength: This recipe works with 100g starter despite the original calling for 150g. Expect bulk ferment to take 5–8 hours depending on how active your starter is. If using discard instead of active starter, bulk ferment will take significantly longer (12–16 hours or more) and the result will be less airy with a more pronounced sour flavour.
Flour: Bread flour is important here. Its higher protein content gives bagels their characteristic chew.
Storage: Best eaten the day they are baked. Store in a paper bag at room temperature for up to 2 days, or freeze once fully cooled for up to 3 months.
Nutrition Facts
Makes 8 bagels
Serving size: 1 of 8 bagels
Per serving
358
Total recipe
2864