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Sourdough Bagels

This simple, overnight sourdough bagel recipe uses active sourdough starter to create great tasting, soft and chewy bagels.
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Servings 8 bagles

Ingredients
  

  • 3/4 cup active sourdough starter
  • 1 cup warm water (110 degrees)
  • 4 cups bread flour
  • 2 Tbsp granulated sugar
  • 1 1/2 tsp salt
  • cooking spray or oil
  • 6 cups water
  • 1/4 cup honey
  • 1 Tbsp salt
  • 2 Tbsp corn meal
  • 1 egg (scrambled)
  • sesame seeds
  • Everything Bagel Seasoning

Instructions
 

  • In a large bowl, mix the starter, water, and sugar with a fork.
  • Add the flour and salt. Mix until combined. The dough will be very stiff.
  • Transfer to a lightly floured surface and knead by hand for 5-6 minutes. Form dough into a ball and place it in a bowl that has been lightly coated with cooking spray (or oil) to keep it from sticking.
  • Cover bowl with plastic wrap and a dish towel, and let the dough rise until it has doubled in size (roughly 10-12 hours).
  • Line 2 baking sheets with parchment paper and set aside.
  • Punch down the dough and place it on an unfloured work surface. Flatten the dough into a rectangle and cut it into 8 equal pieces.
  • Form each piece into a ball (gather the ends, flip it over, and form it into a ball).
  • Place each ball on baking sheet. Allow to rest for 15 minutes.
  • Take each ball of dough and poke your finger through the center. Move your finger in a circular motion to stretch the hole and make it about the size of a walnut. Put the shaped bagel on your work surface. Repeat with remaining dough.
  • Cover the shaped bagels with a damp dish towel and let rest for 15 minutes. The dough will rise slightly during this stage.
  • Preheat your oven to 425 degrees F. Sprinkle corn meal on the parchment paper of each baking sheet.
  • While the bagels are resting and your oven is preheating, add water to a medium size pot and bring to a boil. Add salt and honey and stir until dissolved.
  • Add two bagels at a time to the boiling water and simmer for 30 seconds on each side. Transfer the bagels to the baking sheet. I typically put 4 bagels on each sheet. Continue with remaining bagels.
  • Scramble the egg and add a little water to make the wash.
  • Brush the bagels with the egg wash and sprinkle the bagels with your choice of toppings. The photo shows sesame and everything bagels.
  • Bake your bagels (one tray at a time) on the center rack of your oven for 18-20 minutes, turning tray half way through.
  • When ready, the bagels will be a light golden brown. Transfer to a wire rack to cool.

Notes

The first time I made these bagels, I used my KitchenAid stand mixer with the dough hook. It struggled kneading the dough. Rather than risk ruining my mixer, I now knead the dough by hand.
Baking time will vary depending on your oven.
Store bagels in a zip lock bag for up to 2 days. Or in the freezer for up to 3 months.