Sourdough Bagels

Get ready to elevate your breakfast game with these irresistibly chewy and flavorful Sourdough Bagels, a recipe that combines classic techniques with natural fermentation for the ultimate homemade treat. Crafted with an active sourdough starter and cold fermented overnight, these bagels boast a deep, tangy flavor and perfect texture—crisp on the outside, soft and airy on the inside. A quick boil in a honey or barley malt-infused water bath ensures their iconic shiny crust, while a sprinkle of sesame seeds, poppy seeds, and sea salt adds a savory finishing touch. Whether slathered with cream cheese, stacked with your favorite toppings, or enjoyed plain, these artisan-style bagels are a delicious, satisfying project for sourdough enthusiasts. Make an unforgettable batch to share or freeze for busy mornings!

Nutriscore Rating: 60/100

Prep Time:1440 mins

Cook Time:20 mins

Total Time:1460 mins

Servings: 8

Ingredients

• 120 grams Active sourdough starter
• 240 milliliters Water
• 500 grams Bread flour
• 10 grams Salt
• 12 grams Sugar
• 1 tablespoon Barley malt syrup or honey
• 1 tablespoon Baking soda
• 2 tablespoons Sesame seeds
• 2 tablespoons Poppy seeds
• 1 tablespoon Coarse sea salt

Directions

Step 1

In a large bowl, mix the active sourdough starter with water until the starter is mostly dissolved.

Step 2

Add in the bread flour and salt. Mix until a shaggy dough forms.

Step 3

Knead the dough by hand on a lightly floured surface or with a dough hook on medium speed until it is smooth and elastic, about 10 minutes.

Step 4

Return the dough to the bowl, cover it with a damp cloth, and let it rest at room temperature for 4-5 hours. It should have increased significantly in size.

Step 5

Place the dough in the refrigerator to cold ferment overnight or up to 24 hours. This step helps develop flavor.

Step 6

Remove the dough from the refrigerator and let it come to room temperature, approximately 1 hour.

Step 7

Divide the dough into 8 equal pieces. Shape each piece into a ball and let them rest for 10 minutes.

Step 8

Using your thumb, poke a hole in the center of each dough ball and stretch to form a bagel shape. The hole should be about 2 inches in diameter.

Step 9

Preheat your oven to 220°C (425°F).

Step 10

Bring a large pot of water to a boil and add the barley malt syrup (or honey) and baking soda. Stir to combine.

Step 11

Boil the bagels (2-3 at a time) for about 1 minute on each side, then remove them with a slotted spoon and place on a lined baking sheet.

Step 12

Sprinkle the boiled bagels with sesame seeds, poppy seeds, and coarse sea salt.

Step 13

Bake the bagels in the preheated oven for 20 minutes or until they are golden brown.

Step 14

Let the bagels cool on a wire rack before serving.

Nutrition Facts

Serving size	(969.5g)

Amount per serving	% Daily Value*
Calories	2187.4

Total Fat 25.6g	0%
Saturated Fat 3.9g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 13565.9mg	0%
Total Carbohydrate 426.7g	0%
Dietary Fiber 20.1g	0%
Total Sugars 24.7g
Protein 67.8g	0%

Vitamin D 0IU	0%
Calcium 368.4mg	0%
Iron 25.5mg	0%
Potassium 732.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 10.4%

Protein: 12.3%

Carbs: 77.3%