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Sourdough Bagels

Sourdough Bagels

263kcal
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Prep 45 minutes
Cook 25 minutes
Rise & Rest Time 15 minutes
Total 1 day 7 hours 15 minutes
These authentic, New York-style sourdough bagels feature a beautifully shiny, blistered crust with a dense, signature chewy interior crumb. By utilizing a low-hydration stiff dough matrix and a traditional boiling step before baking, the starch surface gelatinizes perfectly, creating an iconic, unbeatably glossy finish.
Servings 8 Large Bagels
Cuisine American

Ingredients

Sourdough Starter Levain (Night Before)
  • 10 g Sourdough starter
  • 50 g Water
  • 50 g Bread flour
Bagel Main Dough
  • 100 g Active starter levain (From stage above)
  • 300 g Water (60% hydration)
  • 500 g Bread flour (100%)
  • 15 g Sugar (3%)
  • 10 g Salt (2%)
  • 2 g Malt (Can be replaced with 6g of honey)
  • Cornmeal flour (For dusting/bottoms of bagels to prevent sticking)
Water Bath & Boiling
  • 1 gallon Water
  • 1 tbsp Brown sugar
Optional Garnish & Toppings
  • Sesame seeds, poppy seeds, sea salt flakes, or quinoa crisps

Equipment

  • Stand Mixer
  • Wide Pot (For boiling)
  • Slotted Spoon
  • Rimmed Tray or Shallow Bowl (For seeds/coatings)
  • Baking Sheet & Parchment Paper
  • Non-stick Oil Spray

Method

Day 1: Build the Starter Levain (Night Before)
  1. In a small jar, whisk 10g of sourdough starter into 50g of water.
  2. Add 50g of bread flour and mix well.
  3. Cover loosely and let it sit at room temperature (74–78°F) for 8 to 10 hours until it reaches its peak (at least tripling in volume).
Day 2: Mix, Ferment & Shape (Morning)
  1. In your mixer bowl, combine 300g water, 15g sugar, 100g active starter (save remaining starter for future feedings), 2g malt (or 6g honey), 10g salt, and 500g bread flour.
  2. Knead until smooth. (The low-hydration dough may seem stiff initially, but it will relax during fermentation).
  3. Cover and let rise for 4 to 6 hours until lighter with visible surface bubbles, performing a couple of folds during this time.
  4. Prepare a baking tray lined with parchment paper.
  5. Place dough onto an un-floured surface, flatten into a rectangle, and divide into 8 equal pieces (about 115g each).
  6. Roll each portion into a small log, then extend by pressing and rolling until 8–9 inches (21–23 cm) long.
  7. Wrap each log around the palm of your hand, tucking both ends under your palm and rolling firmly against the counter to fuse the seam.
  8. Dip the bottom of each shaped bagel into cornmeal flour and place onto the prepared baking sheet.
  9. Cover the tray and let the bagels rest for 1 hour at room temperature.
  10. Transfer the tray to the refrigerator to cold ferment for 6 to 18 hours overnight.
Day 3: Boil & Bake (Morning)
  1. Preheat your oven to 425°F (220°C).
  2. Bring 1 gallon of water to a boil in a wide pot and stir in 1 tbsp brown sugar.
  3. Place toppings into a rimmed tray or shallow bowl.
  4. Remove bagels from the fridge and gently drop 3–4 bagels at a time into the boiling water.
  5. Wait for them to float (about 10 seconds).
  6. Cook for 30 seconds on each side.
  7. Using a slotted spoon, lift out each bagel and immediately dip the top rounded side into your desired toppings.
  8. Place onto a sheet pan lined with parchment paper that has been generously sprayed with oil.
  9. Bake at 425°F (220°C) for 20 to 25 minutes until glossy and golden brown.

Nutrition

Calories263kcalCarbohydrates54gProtein8gFat1gSaturated Fat0.2gPolyunsaturated Fat0.5gMonounsaturated Fat0.1gSodium512mgPotassium71mgFiber2gSugar4gVitamin A1IUVitamin C0.001mgCalcium27mgIron1mg

Notes

Stiff Dough Friction: Do not flour your work surface when rolling bagel logs into ropes. Stiff dough needs physical traction against the counter to stretch under your palms without sliding.
Storage Options: Store baked bagels in a plastic bag at room temperature for up to 2 days. To freeze, slice or leave whole, wrap tightly in plastic wrap followed by aluminum foil, and store for up to 3 months.

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