Description
This recipe guides you through making classic sourdough bagels from scratch, featuring a slow fermentation process for maximum flavor and a chewy texture. These bagels are boiled briefly in honey-infused water before baking to achieve the perfect golden crust and dense, satisfying crumb.
Ingredients
Dough Ingredients
- 332 grams active sourdough starter
- 464 grams water (just under 2 cups)
- 1,112 grams bread flour (9 1/4 cups)
- 110 grams brown sugar
- 22 grams salt
Boiling Water
- 50 grams honey
- Water (enough to fill a large pot)
Instructions
- Mix the Dough: Combine the active sourdough starter with water in a large bowl. Add the bread flour, brown sugar, and salt, then mix until a shaggy dough forms.
- Knead Until Smooth: Knead the dough for about 5 minutes until it becomes smooth and elastic. Let it rest for 1 hour, then knead again briefly and shape into a tight ball.
- Bulk Fermentation: Cover the dough and let it bulk ferment at room temperature for 6 to 12 hours (or overnight in cooler temperatures) until it doubles in size.
- Divide and Rest: Divide the dough into 12 equal pieces (approximately 170 grams each) and shape each into a tight ball. Cover and let rest for 20 minutes.
- Shape Bagels: Poke a hole in the center of each dough ball, stretching it gently to form classic bagel shapes. Place each bagel on parchment paper squares on a baking sheet, cover, and allow them to rise until puffy and jiggly, about 3 to 4 hours.
- Boil Bagels: Bring a large, wide pot of water to a boil and add 50 grams of honey. Boil each bagel for 30 to 60 seconds per side (up to 2 minutes if desired) to set the crust and develop chewiness. Transfer boiled bagels to a baking sheet lined with parchment paper and lightly sprinkled with cornmeal.
- Bake: Preheat the oven to 425°F (218°C). Bake the bagels for 15 to 18 minutes or until golden brown and crisp on the outside.
- Cool: Allow the bagels to cool for at least 15 minutes before slicing to preserve their texture and flavor.
Notes
- Active sourdough starter is required; make sure your starter is bubbly and healthy before beginning.
- The bulk fermentation time can vary depending on room temperature; warmer environments speed up fermentation.
- Boiling bagels in honey water adds a subtle sweetness and helps develop a shiny crust.
- Resting the shaped bagels before boiling helps achieve their classic chewy texture and puffiness.
- Store leftover bagels in an airtight container or freeze for longer storage.
- For variation, add toppings like sesame seeds, poppy seeds, or everything bagel seasoning after boiling and before baking.
- Prep Time: 1 hour 30 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
