Sourdough Bagels

Making sourdough bagels is a rewarding process that combines the tangy complexity of a sourdough starter with the chewy, dense texture of a classic bagel. It requires some planning but is absolutely worth it.

Here is a comprehensive guide and recipe for New York-Style Sourdough Bagels.

Why Sourdough Bagels?

• Flavor: Deep, tangy, complex flavor that yeast-only bagels lack.

• Texture: A crisp, shiny exterior with a dense, satisfyingly chewy crumb.

• Digestibility: The long, slow fermentation helps break down gluten and phytic acid.

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Classic Sourdough Bagels Recipe

Yield: 6-8 large bagels
Schedule: Start the night before (12-14 hour cold ferment).

Ingredients:

For the Dough:

• 350g (1½ cups) warm water (80-85°F / 27-29°C)

• 150g (⅔ cup) active, bubbly sourdough starter (100% hydration)

• 600g (5 cups) bread flour (high-protein, ~12-13% protein is ideal)

• 18g (1 tbsp) barley malt syrup or honey (malt syrup is traditional)

• 12g (2 tsp) fine sea salt

• Optional: 1 tbsp diastatic malt powder (for better browning & chew)

For the Poaching Liquid:

• 2-3 quarts water

• 2 tbsp barley malt syrup or honey

• 1 tbsp baking soda

For Topping (optional):

• Everything Bagel Seasoning, sesame seeds, poppy seeds, dried garlic, etc.

Instructions:

Day 1: Evening – Mix & Bulk Ferment

1. Autolyse: In a large bowl, mix the water, starter, and malt syrup/honey until milky. Add the bread flour and salt. Mix until a shaggy dough forms. Cover and let rest for 30 minutes. This hydrates the flour.

2. Knead/Develop Gluten: Turn the dough out onto a clean counter. Knead for 8-10 minutes by hand (or use a mixer with a dough hook for 5-7 minutes) until the dough is very smooth, firm, and passes the “windowpane test” (you can stretch a small piece thin enough to see light through without tearing).

3. Bulk Ferment: Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature (70-75°F / 21-24°C) for 4-6 hours. It won’t double, but should look puffy and increase by about 50%. Perform a set of stretch and folds every hour for the first 2-3 hours to strengthen the dough.

Day 1: Late Evening – Shape & Cold Ferment

1. Divide & Pre-Shape: Turn the dough out and divide into 6-8 equal pieces (about 140-150g each for 8 bagels). Roll each into a tight ball. Cover and let rest for 15-20 minutes (bench rest).

2. Shape into Bagels:

   • Poke Method: Poke a floured finger through the center of each ball. Gently rotate and stretch to form a hole about 2 inches in diameter.

   • Rope Method: Roll each ball into an 8-inch rope, wrap around your hand, and roll the ends together on the counter to seal.

3. Cold Proof: Place shaped bagels on a parchment-lined baking sheet dusted with semolina or cornmeal. Cover well with plastic wrap or a damp towel and place in the refrigerator for 12-14 hours (overnight). This slow proof develops flavor and structure.

Day 2: Morning – Boil & Bake

1. Preheat: One hour before baking, preheat your oven to 450°F (230°C) with a baking stone or sheet pan inside. Take bagels out of the fridge.

2. Prepare Poaching Liquid: Bring the water, malt syrup, and baking soda to a gentle boil in a wide pot.

3. Boil the Bagels: Boil bagels in batches (don’t crowd) for 30-45 seconds per side. The baking soda creates the classic shiny, chewy crust. Use a slotted spoon or spider to remove them, letting excess water drip off.

4. Add Toppings: Immediately after boiling, dip the top of each wet bagel into your chosen toppings.

5. Bake: Place boiled bagels back on the parchment-lined sheet (or directly on the preheated stone). Bake for 20-25 minutes, rotating the pan halfway, until deeply golden brown.

6. Cool: Let cool on a wire rack for at least 30 minutes before slicing. The interior continues to set as it cools.

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Key Tips for Success:

• Starter is Key: Your starter must be active and peaked. Feed it 4-8 hours before you plan to mix the dough.

• Dough Temperature: Aim for a final dough temp of 75-78°F (24-26°C). Cooler dough = longer, slower, better fermentation.

• High-Protein Flour: Bread flour is non-negotiable for the right chew. King Arthur Bread Flour or similar is perfect.

• Don’t Over-Proof: After the cold ferment, the bagels should feel a bit airy but still very dense. If they float immediately in a bowl of water, they’re ready. If they float and are very puffy, they may be over-proofed.

• The Boil: A shorter boil (30-45 sec) gives a chewier, denser bagel. A longer boil (1-2 min) gives a thicker, softer crust.

Troubleshooting:

• Bagels are flat: Over-proofed. Reduce bulk ferment or cold proof time.

• Bagels are too dense: Under-proofed or starter wasn’t active enough.

• Crust isn’t shiny: Add the baking soda to the boil; ensure you’re using malt syrup or honey.

• Bagels are pale: Oven wasn’t hot enough; consider the diastatic malt powder.

Enjoy the process and the incredible reward of a truly artisan, homemade sourdough bagel!