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Sourdough Bagels
Bakery

Sourdough Bagels

19 hServes 8Nutri-Score C€
from @laurenogurek1 import0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • active sourdough starter (active and bubbly)Fresh150 g
  • warm water (95-105°F)Beverages250 ml
  • sugarPantry24 g
  • bread flourGrains500 g
  • saltSpices10 g
  • oil (for greasing the bowl)Pantry15 ml
  • honey (for the boiling water)Pantry30 g
  • bagel toppings (sesame seeds, everything seasoning, etc.)Other40 g

per serving

Nutrition

268kcal

Carbs
53 g
Proteins
9 g
Fat
3 g

step by step

Method

  1. Mix the starter, water and sugar

    • Add 150 g of active starter to a bowl.
    • Pour in 250 g of warm water (95-105°F) and 24 g of sugar.
    • Mix well until the mixture is nice and frothy.
    Step 1

  2. Add flour and salt, then knead

    • Add 500 g of bread flour and 10 g of salt.
    • Knead on low for 5 to 7 minutes until it forms a ball.
    Step 2

  3. Bulk ferment

    • Add some oil to a bowl and place the dough in it.
    • Let it bulk ferment for 8 to 10 hours until it doubles in size.
    Step 3

  4. Cold ferment overnight

    • Place the dough in the fridge overnight.
    Step 4

  5. Bring to room temperature and shape

    • The next morning, let the dough come to room temperature for about an hour.
    • Divide it into 8 equal-size pieces.
    • Shape them into bagels and poke a hole in the middle.
    Step 5

  6. Rest and float test

    • Let the shaped bagels rest under a tea towel for another 20 minutes.
    • Do a water floating test to check if they're ready to boil.
    Step 6

  7. Preheat the oven and boil

    • Preheat the oven to 425°F (220°C).
    • Add some honey to the water and bring it to a boil.
    • Boil the bagels for 30 seconds per side.
    Step 7

  8. Decorate and bake

    • Add your favorite toppings.
    • Place the bagels on a sheet pan.
    • Bake for 20 to 25 minutes until done.
    Step 8
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