Sourdough Bagels

Ingredients

Because my starter is fed with organic whole wheat flour, roughly 50 g of the total flour in this recipe is whole wheat (about 10% of the total). It’s a subtle background note, not a wheat loaf — but it’s part of the character.

Weights use baker’s percentage — the starter’s flour and water are subtracted from the totals. Use the calculator to scale.

New to sourdough? Learn how to make your own starter.

Method

1Mix the dough (8 min)

In a large bowl, combine 225 g warm water, 100 g active starter, and 20 g barley malt syrup. Stir until the starter and malt dissolve. Add 450 g bread flour and 10 g salt. Mix with your hand or a sturdy spoon until shaggy. This dough is STIFF — way drier than your regular sourdough. That's right. Don't add water.

2Knead (8 min)

Turn the dough out onto an unfloured counter. Knead with the heel of your hand for 6–8 minutes until smooth and tight. It'll feel like working with a yoga ball — push, fold, turn. It should pass the windowpane test (stretch a small piece thin without tearing). Yes, your forearms will know.

3Bulk rise (3 hours)

Place the dough back in the bowl, cover, and let it rise at room temp for 3 hours. Do ONE set of stretch-and-folds at the 1 hour mark. It should grow by 30–50% and feel softer. You can also use your oven's proof setting at ~100°F — it'll get there in about 45 minutes. Same target either way.

4Divide and shape (15 min)

Scrape the dough out. Divide into 6 equal pieces (~135 g each). To shape: roll each piece into a 25 cm (10") rope. Wrap the rope around your four fingers so the ends overlap on your palm. Roll the join against the counter to seal. You should have a ring with a ~4 cm hole. Place on a parchment-lined tray. Yes, the hole will look too big. It'll close in the proof.

5Cold proof overnight (12–18 hours)

Cover the tray with plastic wrap or pop it in a large bag. Into the fridge. This IS your final proof — overnight cold does the flavor work and slows the dough so morning-you can boil and bake fresh.

6Preheat (30 min, morning Day 2)

Set the oven to 475°F. Bring 2 L of water to a rolling boil in a wide pot. Add 30 g barley malt syrup to the boil water — this gives bagels their signature shine and brown color.

7Boil (5 min)

Pull bagels straight from the fridge. Drop 2–3 into the boiling water at a time. Boil 30 seconds, flip, boil 30 more. Use a slotted spoon to lift them out. Let them drip for a moment, then place on a parchment-lined sheet pan. They'll look wrinkly and weird. That's correct.

8Top (3 min)

Sprinkle toppings on while bagels are still wet from the boil — that's the glue. Everything seasoning, sesame, poppy, flaked salt, or leave plain.

9Bake (20 min)

Bake at 475°F for 18–22 minutes until deeply golden-brown. Rotate the pan halfway. The crust should sound hollow when tapped.

10Cool (20 min)

Move to a wire rack. Wait 20 minutes minimum before slicing — the inside is still setting. Best eaten same day. Freeze leftovers pre-sliced.