Sourdough Bagels Recipe

Here is the latest version of my sourdough bagels recipe. These have been a hit in our house and are great for a quick breakfast or snack! They are definitely worth the time you put into making them, and of course you can freeze them if making in advance!

Baking with sourdough and fresh-milled flour provides you with nutritional benefits which are diminished in store-bought products. There is definitely a trial and error component to baking which makes the reward all the better once you find you have mastered a recipe! I have a lot to learn, but the process is part of the fun. Let me know if you have any questions or comments on this recipe!  

Instructions

1. 1Combine active starter, water, sugar and salt in a large bowl. Stir. 
2. 2Add flour.
3. Note: I have been using about 300 grams of fresh-milled flour with 700 grams of store-bought organic. If you have access to fresh-milled flour, start incorporating it into your baking and notice the difference it makes in texture and flavor.  
4. 3Mix dough with a dough hook on low for 6-7 minutes.
5. 4Rest at room temperature for 8-12 hours. You may incorporate 2-3 stretch-and-folds during this time if you are able! 
   

6. Note: You may refrigerate the dough after resting if you do not have time to complete the steps. I have also left the dough out at room temperature all night for a total rest time closer to 16 hours. Your dough will have more time to ferment if you let it rest this long which could lead to overproofing, but you might find that your bagels turn out softer and fluffier, too. 
   

8. 5Line baking sheet with parchment paper. Use a bench scraper or knife to divide dough into 16-18 equal pieces weighing about 100 grams each. Shape into balls and form a hole in the middle.
9. Note: I set my dough on parchment squares after shaping. This makes it easier to transfer to the boiling water. Food preparation gloves can also help when working with the dough at this stage. 
10. 6Cover and let rise about 20 minutes. 
11. 7Pre-heat the oven to 425 degrees F.
12. 8Boil water and sugar in a large pot. Place 3-4 bagels at a time in the water. Boil bagels for 2 minutes on each side using a metal spatula to flip over.
13. Note: If you are using parchment squares to transfer your bagels, you can place them in the water along with the bagels for easy transfer. After a couple of minutes you can easily remove the parchment when you are flipping the bagels.   
14. 9Remove bagels and place on parchment paper until cool enough to handle.
15. 10Dip each bagel in the optional egg wash and then add desired toppings. Place on the parchment covered baking sheet. Bake at 425 degrees F for 25-28 minutes. Remove from oven and allow to cool. Enjoy!

Sample Schedule for Overnight Fridge Proof:

Potentially less fermented flavor and denser bagels

Day 1

8:30am - Feed starter

1:30pm - Make dough

2:00pm - Stretch & fold #1

2:45pm - Stretch & fold #2

3:30pm - Stretch & fold #3

9:30pm - Place dough in fridge

Day 2

1:30pm - Remove dough from fridge, form into bagel shapes, boil and bake!

Sample Schedule for Overnight Room Temp Proof:

Potentially more of a fermented flavor and softer, more airy bagels

Day 1

10:00am - Feed starter

3:00pm - Make dough

3:30pm - Stretch & fold #1

4:15pm - Stretch & fold #2

5:00pm - Stretch & fold #3 + Cover and let rest at room temp

Day 2

8:00am - Form dough into bagel shapes, boil and bake! 

Alternatively, you could place the dough in the fridge in the am on Day 2 and wait until later in the day to remove and form dough into bagels and bake!