Soft & Chewy Sourdough Bagels

Ingredients

For the Dough:

150g bubbly, active sourdough starter
250g warm water
25g granulated sugar
500g bread flour
10g Celtic salt
Cooking spray or oil (for coating)
For the Water Bath:

20g honey
Toppings:

Sesame seeds
Everything Bagel Spice
Instructions
Step 1: Make the Dough

In a large mixing bowl, whisk together the sourdough starter, warm water, sugar, and Celtic salt until combined.
Gradually add the bread flour and mix until the dough forms a stiff, rough mass.
If the dough seems too dry, knead briefly by hand to ensure no dry flour remains.
Alternatively, use a stand mixer with a dough hook to knead the dough on low speed for 6 minutes.
Step 2: Bulk Rise

Cover the dough with a damp towel and let it rest for about 1 hour at room temperature.
After the first rest, work the dough into a semi-smooth ball and place it in a lightly oiled bowl.
Cover with lightly oiled plastic wrap and let it rise for 6 hours, or until doubled in size. If desired, you can refrigerate the dough overnight for a more flavorful rise.
Step 3: Shape the Bagels

On a clean, lightly oiled surface, divide the dough into 8 equal pieces, each about 115g (4 oz).
Roll each piece into a smooth ball, gathering the edges underneath and rolling on the board.
Let the dough balls rest on a lined baking sheet for 10-15 minutes to relax the gluten.
Using your finger, poke a hole through the center of each dough ball. Gently stretch the hole until it's about the size of your hand.
Place the shaped bagels back onto the lined baking sheet. They may shrink slightly, which is normal.
Step 4: Boil the Bagels

Bring a large pot of water to a boil, then add the honey and stir to dissolve.
Preheat your oven to 425°F (220°C).
Carefully add 2-3 bagels into the boiling water and simmer for 30 seconds on each side to form a thin crust.
Using a slotted spoon, transfer the bagels back onto the lined baking sheet.
Step 5: Add Toppings

While the bagels are still damp, dip the tops into sesame seeds or everything bagel spice to coat.
Step 6: Bake the Bagels

Place the baking sheet on the center rack of the preheated oven.
Bake for 20-25 minutes, until the bagels are golden brown.
For an even bake, flip the bagels over for the last 1-2 minutes to cook the bottoms.
Transfer the bagels to a wire rack to cool.
Step 7: Serve & Enjoy!

These sourdough bagels are delicious warm, with your favorite spread. I love them with cream cheese and smoked salmon.
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Enjoy your freshly baked sourdough bagels—perfect for breakfast, a snack, or as a gourmet treat any time of the day!

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