Sourdough Bagel

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Sourdough Bagels Cover Image
Yields1 Serving
Bagel Dough
 125 g Ripe Sourdough Starterthe night before I typically build a levain with 30 grams of starter, 60 g water and 60 g bread flour
 250 g Water (90-110 degrees F)
 20 g Sugar
 500 g Bread flour
 9 g Salt
 ½ tsp Active Dry Yeast (optional)
Boiling the Bagels
 1 g Water
 2 tbsp Honey
 1 egg (beaten)
Make the Bagel Dough
1

Dissolve water, starter, salt, yeast, and sugar in your stand mixer's mixing bowl

2

Start the mixer using the dough hook attachment on a low setting (typically I set my Kitchen Aide mixer to# 2)

3

Slowly add the flour (I typically add 3-4 heaping spoonfuls at a time).

4

Turn the mixer up to #3 or #4 to help all of the flour get incorporated. Typically this takes a minute or 2

5

Reduce the mixer speed to #2 and let the dough kneed for 3 minutes

6

Take the mixing bowl off the machine and gently kneed the dough by hand in the bowl for 1 minute.

7

Drizzle 1 teaspoon of oil on the dough and gently rub the oil on the outside of the entire dough surface

Proofing and Bulk Ferment
8

Cover the bowl and place in a warm area for 3-4 hours until the dough has doubled in size.

Sourdough Bagels Dough After Proofing

Shape the Bagels
9

Turn dough out onto a non floured surface.

Note: I like to use either a silicone mat or plastic cutting board for these steps as the dough will not stick to them.

10

Cut the Dough in half

Sourdough Bagels Dough First Cut

11

Shape each cut half into an approximate log

Sourdough Bagels Dough rolled into a log

12

Cut each half into 4 making 8 pieces total

Sourdough Bagels Dough Cut Log

13

Shape each piece of dough into a ball ensuring that you seal the bottom well

Sourdough Bagels Dough balls

14

Using your finger, pierce a hole in the middle of each dough ball and then gently start to stretch the dough to shape a bagel.

A couple of points on shaping bagels:

1. As you stretch the bagel to shape it do your best to seal and smooth the inside of the bagel where the hole started
2. During baking your bagel will almost double in size. Keeping this in mind you want to stretch the dough to about half the thickness you want your final bagels to be. I did not realize this my first time making bagels and I ended up with some that looked like round loaves after they baked.
3. I will either put my stretched bagels on a silicone mat or on a wire cooling rack. I like the wire cooling rack because it gives the bottom of the bagels a nice texture

Shaped Sourdough Bagels

15

Cover the bagels with a damp paper towel or kitchen cloth and allow the bagels to rest for 30 min

Boil the Bagels
16

Preheat your oven to 425 Degree F

17

Bring 4 quarts (1 gallon) of water to boil in a large pot

18

Add 2 tbs of honey to the water as its heating up

19

Add bagels to boiling water. Do not over crowd your pot. Your bagels should float when they are placed in your pot.

Boiling Sourdough Bagels

20

Boil each side of the bagels for 30 seconds.

NOTE: Do not over boil your bagels. They will become waterlogged and start to break apart. Ive done that and its an absolute mess. We did end up making bagel crisp bites because it took so long for them to bake and dry out they were hard as a rock.

21

Remove the bagels from the boiling water and place on a cooling rack.

22

Generously egg wash the bagels.

Optional Steps:

While your bagels are still hot and freshly egg-washed is the best time to add toppings to your bagels. I suggest you shake/sprinkle the toppings over the bagel.

Picking the bagel up and dipping it into the toppings is not advisable.

Egg washed Sourdough Bagels

23

Boil the remainder of your bagels and eggwash them

Bake the Bagels
24

Place the bagels onto a parchment-lined baking sheet

Sourdough Bagels Ready to bake

25

Bake 425 F for 20 min or until golden brown

I check mine at 17 minutes. and monitor their color for 3 minutes until they reach the perfect golden brown.

Sourdough Bagels

26

Let them rest on the baking sheet for 10 minutes then remove them to a cooling rack

Sourdough Bagels 2

Category, CuisineCooking Method

Ingredients

Bagel Dough
 125 g Ripe Sourdough Starterthe night before I typically build a levain with 30 grams of starter, 60 g water and 60 g bread flour
 250 g Water (90-110 degrees F)
 20 g Sugar
 500 g Bread flour
 9 g Salt
 ½ tsp Active Dry Yeast (optional)
Boiling the Bagels
 1 g Water
 2 tbsp Honey
 1 egg (beaten)

Directions

Make the Bagel Dough
1

Dissolve water, starter, salt, yeast, and sugar in your stand mixer's mixing bowl

2

Start the mixer using the dough hook attachment on a low setting (typically I set my Kitchen Aide mixer to# 2)

3

Slowly add the flour (I typically add 3-4 heaping spoonfuls at a time).

4

Turn the mixer up to #3 or #4 to help all of the flour get incorporated. Typically this takes a minute or 2

5

Reduce the mixer speed to #2 and let the dough kneed for 3 minutes

6

Take the mixing bowl off the machine and gently kneed the dough by hand in the bowl for 1 minute.

7

Drizzle 1 teaspoon of oil on the dough and gently rub the oil on the outside of the entire dough surface

Proofing and Bulk Ferment
8

Cover the bowl and place in a warm area for 3-4 hours until the dough has doubled in size.

Sourdough Bagels Dough After Proofing

Shape the Bagels
9

Turn dough out onto a non floured surface.

Note: I like to use either a silicone mat or plastic cutting board for these steps as the dough will not stick to them.

10

Cut the Dough in half

Sourdough Bagels Dough First Cut

11

Shape each cut half into an approximate log

Sourdough Bagels Dough rolled into a log

12

Cut each half into 4 making 8 pieces total

Sourdough Bagels Dough Cut Log

13

Shape each piece of dough into a ball ensuring that you seal the bottom well

Sourdough Bagels Dough balls

14

Using your finger, pierce a hole in the middle of each dough ball and then gently start to stretch the dough to shape a bagel.

A couple of points on shaping bagels:

1. As you stretch the bagel to shape it do your best to seal and smooth the inside of the bagel where the hole started
2. During baking your bagel will almost double in size. Keeping this in mind you want to stretch the dough to about half the thickness you want your final bagels to be. I did not realize this my first time making bagels and I ended up with some that looked like round loaves after they baked.
3. I will either put my stretched bagels on a silicone mat or on a wire cooling rack. I like the wire cooling rack because it gives the bottom of the bagels a nice texture

Shaped Sourdough Bagels

15

Cover the bagels with a damp paper towel or kitchen cloth and allow the bagels to rest for 30 min

Boil the Bagels
16

Preheat your oven to 425 Degree F

17

Bring 4 quarts (1 gallon) of water to boil in a large pot

18

Add 2 tbs of honey to the water as its heating up

19

Add bagels to boiling water. Do not over crowd your pot. Your bagels should float when they are placed in your pot.

Boiling Sourdough Bagels

20

Boil each side of the bagels for 30 seconds.

NOTE: Do not over boil your bagels. They will become waterlogged and start to break apart. Ive done that and its an absolute mess. We did end up making bagel crisp bites because it took so long for them to bake and dry out they were hard as a rock.

21

Remove the bagels from the boiling water and place on a cooling rack.

22

Generously egg wash the bagels.

Optional Steps:

While your bagels are still hot and freshly egg-washed is the best time to add toppings to your bagels. I suggest you shake/sprinkle the toppings over the bagel.

Picking the bagel up and dipping it into the toppings is not advisable.

Egg washed Sourdough Bagels

23

Boil the remainder of your bagels and eggwash them

Bake the Bagels
24

Place the bagels onto a parchment-lined baking sheet

Sourdough Bagels Ready to bake

25

Bake 425 F for 20 min or until golden brown

I check mine at 17 minutes. and monitor their color for 3 minutes until they reach the perfect golden brown.

Sourdough Bagels

26

Let them rest on the baking sheet for 10 minutes then remove them to a cooling rack

Sourdough Bagels 2

Sourdough Bagel
IngredientsDirections

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