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March 5, 2021 /
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These Homemade Sourdough Bagels are unbeatably tasty. They have a chewy yet crispy crust with a soft, open, and slightly irregular crumb. And they’re super easy to make! Minimal handling is required!
Homemade Sourdough Bagels
Make sure to scroll down for the complete recipe and ingredient list.
How to perform a coil fold:
You want to fold the dough two times during its initial proof. The folds gently provide extra strength without stressing the gluten network too much.
Slide both your hands under the dough in the center until your fingertips are touching. Slowly lift the dough up and towards you until the dough lets go of the bowl. Fold the dough underneath itself by lowering your hands. Turn the bowl 180° and do the other side. Turn the bowl 90° and repeat all around the dough – folding all four sides.
How to shape bagels:
Transfer the dough to a lightly floured work surface and divide it into ten equal pieces (about 110g each). Remove excess flour and shape all the pieces into rounds by cupping one piece at a time with your hand. Gently press the dough against the work surface and move your hand in circles to form seamless rounds. Press a finger through the center of each round, use two fingers to widen the hole to about 1in/2,5cm. Place the shaped bagels on a lined baking tray, cover, and refrigerate overnight.
Boil & bake:
- Take the bagels out of the fridge and leave them on the counter for 30 minutes. Meanwhile, preheat the oven to 430°F/220°C, and bring a large pot of water to a boil.
- After 30 minutes, add sugar and baking soda to the boiling water. Boil the bagels 3-4 at a time, for about 2 minutes (1 minute each side). Transfer the bagels to a clean kitchen towel.
- Brush each boiled bagel with egg wash and sprinkle on your desired toppings. Place the bagels on two baking trays lined with parchment paper. Bake for 15-20 minutes.
Trending
This recipe doesn’t require much equipment, but there are a few things I recommend you have on hand to make this recipe a success:
- Digital scaleis essential for exact measurements.
- Stand mixerfitted with a dough hook to easily knead your dough.
- Brød & TaylorProofer Box– to perfectly manage the temperature during proof.
Elise
These Homemade Sourdough Bagels are unbeatably tasty. They have a chewy yet crispy crust with a soft, open, and slightly irregular crumb. AND they're super easy to make! Minimal handling required!
4.8 from 41 votes
Pin Recipe
Prep Time 30 minutes mins
Cook Time 18 minutes mins
Resting Time 22 hours hrs
Total Time 22 hours hrs 48 minutes mins
Course Breakfast
Cuisine American
Yield 10 bagels
Calories 270 kcal
Equipment
Digital scale
Stand mixer
Large bowl
Brød & Taylor proofer box (optional, but recommended)
Parchment paper
Ingredients
Levain
- 50 g active sourdough starter
- 50 g water
- 50 g bread flour
Main Dough
- 600 g bread flour
- 320-360 g water start low, add more if needed
- 150 g levain
- 35 g barley malt syrup
- 10 g salt
For Boiling
- 3 liters/quarts water
- 45 g sugar
- 1,5 tbsp baking soda
Other
- 1 egg for egg wash
- 1 tbsp water for egg wash
- seeds/toppings of your choice
Instructions
Levain
Add the active sourdough starter, water, and flour to a bowl. Mix until combined, cover, and rest in a warm spot for four hours or until the levain has doubled in size.
Main Dough
Add flour, water, and levain to the bowl of your stand mixer fitted with a dough hook. I recommend starting with the minimum amount of water recommended (320 grams.) Every flour is different, so adjusting the hydration may be necessary.
Turn the mixer on, and mix for about 2 minutes until the dough comes together. Cover the bowl and autolyse/rest for 30 minutes.
Turn the mixer on again and add the salt and barley malt syrup. Knead for 10 minutes at medium speed. After about 10 minutes, the dough should be strong and bouncy (should not stick to the fingers).
Place the dough in a lightly oiled, large bowl: cover, and rise in a warm spot (ideally at 75°F/24°C) for four hours. You want to do two coil folds during this time—one after 1 hour and one after 2 hours.
Shape
Transfer the dough to a lightly floured work surface and divide it into ten equal pieces (about 110g each). Shape all the pieces into seamless rounds. Press a finger through the center of each round. Use two fingers to widen the hole to about 1,5 in/3,5cm.
Place the shaped bagels on a lined baking tray, cover, and refrigerate overnight.
Boil & Bake
In the morning: Take the bagels out of the fridge and leave them on the counter for 30 minutes. Meanwhile, preheat the oven to 430°F/220°C, and bring a large pot of water to a boil.
After 30 minutes, add sugar and baking soda to the boiling water. Boil the bagels, 3-4 at a time, for 1 minute on each side. Transfer the bagels to a clean kitchen towel.
Brush each boiled bagel with egg wash and sprinkle on your desired toppings. I used poppy seeds, sesame seeds, and flakey salt on mine. Place the bagels on two baking trays lined with parchment paper. Bake for 15-20 minutes until golden brown.
Notes
Nutritionalanalysis per serving (10 servings) Disclosure:The nutrition facts are automatically calculated. I can not guarantee the accuracy of the data. Please don’t consider it a substitute for a professional nutritionist’s advice.
Nutrition
Serving: 1bagelCalories: 270kcalCarbohydrates: 54gProtein: 9gFat: 1gPolyunsaturated Fat: 1gCholesterol: 16mgSodium: 944mgPotassium: 82mgFiber: 2gSugar: 7gVitamin A: 7IUCalcium: 24mgIron: 3mg
Keywords bagels, Recipe, Sourdough
Tried this recipe? Let me know!Mention @breadbyelise or use the tag #breadbyelise
If you liked this recipe, you might also like my Beginner Sourdough Bread Recipe
