Description
Learn to bake golden, chewy sourdough bagels at home using your active starter. This artisan recipe relies on natural fermentation for depth of flavor, a glossy crust, and perfect chew. You’ll mix, autolyse, bulk ferment, shape, cold retard overnight, then boil and bake for authentic New York–style bagels. Detailed steps guide you through ingredient selection, dough preparation, shaping techniques, and troubleshooting common issues. With this easy sourdough method, you’ll achieve bakery-quality results and master the craft of homemade sourdough bagels.
Ingredients
Instructions
1. Mix bread flour and water until no dry patches remain and autolyse for 30–45 minutes.
2. Add active sourdough starter, salt, and barley malt syrup, then mix until combined.
3. Knead dough for 8–10 minutes until smooth and elastic.
4. Bulk ferment in a lightly oiled bowl, covered, for 4–6 hours at room temperature.
5. Shape dough into a ball, refrigerate overnight (8–12 hours) for cold retardation.
6. Divide dough into 10–12 pieces, preshape into balls, and rest for 10–15 minutes.
7. Shape each ball into a ring using either the rope and loop or puncture method.
8. Proof shaped bagels at room temperature for 30–45 minutes until slightly puffy.
9. Preheat oven to 425°F (220°C) and prepare boiling water with honey or malt.
10. Boil bagels for 30–45 seconds per side, then drain and add toppings.
11. Place boiled bagels on a baking sheet and bake for 22–24 minutes until golden.
12. Cool bagels on a wire rack for at least 30 minutes before serving.
- Prep Time: 12 hours
- Cook Time: 1 hour
- Category: bread
- Method: sourdough
- Cuisine: american
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 2
- Sodium: 450
- Fat: 1.5
- Saturated Fat: 0.3
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 9
- Cholesterol: 0
Keywords: sourdough bagel recipe, sourdough recipes bagels, active sourdough starter, artisan sourdough, bagel recipe sourdough, homemade bagels