Description
Homemade sourdough bagels with that signature tang, golden crust, and chewy texture a weekend breakfast tradition made from your own starter.
Ingredients
- ½ cup (120 g) active sourdough starter
- 3 ½ cups (420 g) bread flour
- 1 cup (240 ml) lukewarm water
- 2 tbsp (30 g) honey or barley malt syrup
- 1 ½ tsp (9 g) salt
- Optional toppings: sesame seeds, poppy seeds, everything seasoning
Instructions
- Combine starter, flour, water, honey, and salt in a large bowl. Knead 8–10 minutes until firm and slightly sticky.
- Let rest 30–60 minutes at room temperature for bulk fermentation.
- Divide dough into 8–10 portions, shape into balls, then poke and stretch centers to form bagels.
- Cover with a damp towel while shaping to prevent drying.
- Bring a large pot of water to a gentle boil with 1–2 tbsp honey or malt syrup.
- Boil each bagel 60–90 seconds per side; longer for chewier crusts.
- Remove with slotted spoon and place on parchment-lined baking sheet.
- Add toppings if desired; seeds stick best after boiling.
- Bake at 425°F (220°C) for 20–25 minutes, turning halfway, until golden brown.
- Cool on wire rack before serving.
Notes
Store in airtight container for 2–3 days or freeze and toast before serving. For stronger flavor, extend cold proof overnight. Use an active, bubbly starter for best results.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American