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Sourdough Bagels from Start to Finish: A Two-Day Recipe

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3.9 from 12 reviews

This recipe for sourdough bagels presents a delicious, tangy twist on traditional bagels by using a naturally fermented sourdough starter. The process spans two days, allowing the dough to develop deep flavor and chewy texture. The bagels are boiled in water with honey or barley malt syrup for a perfectly shiny crust and then baked until golden. Ideal for breakfast or brunch, these homemade sourdough bagels can be customized with your favorite toppings for a fresh bakery-quality treat at home.

Ingredients

Dough

  • 1 ⅔ cups warm water (105°F/41°C)
  • ⅔ cup active sourdough starter
  • 2 tablespoons avocado oil (can substitute vegetable or canola oil)
  • 3 tablespoons honey
  • 5 ½ cups bread flour (additional as needed)
  • 1 tablespoon table salt
  • 1 tablespoon cornmeal (optional, for dusting)

Boiling Water

  • 8 cups water
  • ¼ cup honey or 2 tablespoons barley malt syrup

Egg Wash

  • 1 egg
  • 1 teaspoon water

Toppings

  • Any desired bagel toppings (e.g., sesame seeds, poppy seeds, everything bagel seasoning)

Instructions

  1. Prepare the dough base: Heat 1 ⅔ cups of water to 105°F (41°C) and pour into a large mixing bowl. Add ⅔ cup active sourdough starter, 2 tablespoons avocado oil, and 3 tablespoons honey, stirring to combine. Stir in 3 cups (375g) bread flour and sprinkle 1 tablespoon of salt on top. Mix well until combined.
  2. Add remaining flour: Gradually add the remaining 2 ½ cups (315g) bread flour while stirring until the dough begins to cling to itself. Adjust the flour quantity as needed, depending on humidity and starter consistency.
  3. Knead the dough: Transfer the dough to a lightly floured surface and knead by hand for about 10 minutes until smooth and elastic.
  4. First proof: Place the dough in a large lightly oiled bowl, cover tightly with plastic wrap or a lid, and allow it to rise in a warm, draft-free place until nearly doubled in size—approximately 5-7 hours.
  5. Cold fermentation: After the initial rise, transfer the dough to the refrigerator to ferment overnight for 12-36 hours. This slow fermentation develops flavor and texture.
  6. Shape the bagels: The next day, divide the dough into 12 equal pieces. Shape each piece into a tight round ball, then poke a hole in the center and stretch gently to form a bagel shape.
  7. Second proof: Place the shaped bagels on baking sheets lined with parchment paper and optionally dusted with cornmeal. Cover loosely and let them rest for about 30-60 minutes until slightly puffed.
  8. Prepare boiling water: In a large pot, bring 8 cups of water to a boil and add ¼ cup honey or 2 tablespoons barley malt syrup to sweeten the boiling bath.
  9. Boil the bagels: Boil the bagels in batches, cooking each side for about 1-2 minutes. This step gelatinizes the starches, producing that characteristic bagel chew and glossy crust.
  10. Apply egg wash and add toppings: Remove boiled bagels with a slotted spoon, place back on baking sheets, and brush each with a mixture of 1 beaten egg and 1 teaspoon water. Sprinkle desired toppings over the wet egg wash.
  11. Bake: Preheat the oven to 425°F (218°C). Bake the bagels for 20-25 minutes or until golden brown and crisp on the exterior.
  12. Cool and serve: Let the bagels cool on a wire rack to room temperature before slicing and serving.

Notes

  • The fermentation time in the refrigerator can be extended up to 36 hours for a tangier flavor.
  • Flour amount may vary depending on humidity and starter hydration; adjust as needed to achieve a dough that clings but is not too dry.
  • Using barley malt syrup in the boiling water adds authentic flavor and shine common in traditional bagels.
  • Cornmeal on the baking sheet prevents sticking and adds a pleasant texture to the bagel bottoms.
  • Allow bagels to cool fully before slicing to avoid a gummy interior.

Find it online: https://recipesbyliza.com/sourdough-bagels-from-start-to-finish-a-two-day-recipe/