Sourdough Bagels

These handcrafted sourdough bagels are made with a blend of all-purpose and freshly milled whole wheat flour, giving them the perfect balance of soft chew and hearty flavor. Naturally leavened with active sourdough starter and lightly sweetened with honey, they’re boiled and baked to golden perfection for a classic, wholesome bagel.

Ingredients

• 200g all-purpose flour (1 2/3 cups)
• 200g whole wheat flour (1 3/4 cups)
• 200g lukewarm water (3/4 cup)
• 100g active sourdough starter (1/2 cup)
• 10g salt (1 1/2 tsp)
• 20g honey (1 1/2 tbsp)
• 1 tablespoon sugar + 1 tablespoon baking soda for boiling

Sourdough Bagel Instructions

1. In a large bowl, dissolve starter in water.
2. Add all-purpose flour, whole wheat flour, and honey. Mix until a shaggy dough forms.
3. Cover and rest 30 minutes (autolyse) to hydrate the flour.
4. Add salt to the dough and knead.
5. Cover the bowl plastic wrap, then place a grocery bag, damp towel, or plate over top.
6. Refrigerate overnight (8-12 hours) to bulk ferment overnight. If you made the dough in the morning, allow them to bulk ferment all day at room temperature before boiling and cooking them in the evening.
7. Remove from the fridge and divide the dough into 6-8 equal pieces. You can shape the dough before placing it in the fridge overnight, directly when removing it from the fridge, or allowing the dough to warm up for 1-2 hours before shaping.
8. Shape each piece into a tight ball.
9. Poke a hole in the center and gently stretch to form a ring (hole about 1.5–2 inches).
10. Place shaped bagels on lightly dusted individual parchment paper squares. Place a tea towel overtop while they rise.
11. Let the bagels proof 30–60 minutes until slightly puffy.
12. Preheat the oven to 400°F.
13. Bring a large pot of water to a gentle boil. Add sugar and baking soda to the water.
14. Boil bagels 1 minute per side then flip.
15. Remove with a slotted spoon and place back on a parchment paper covered baking sheet.

16. Optional: Sprinkle toppings (sesame, poppy, everything bagel). Press lightly.
17. Bake 20–25 minutes, rotating halfway, until golden brown.
18. Cool on a wire rack at least 15 minutes before slicing.

Tips

• Overnight fermentation improves flavor and chewiness.
• Handle dough gently after refrigeration; cold dough is stiffer but easier to shape without deflating.
• Boil in small batches to avoid sticking.

Overnight Sourdough Bagel Schedule

Target: Fresh bagels ready at 9:00 AM

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Day Before (Evening)

5:00 PM – Feed your starter

• Take 100 g starter and feed with 50 g water + 50 g flour (or your usual ratio).
• Let it sit at room temperature 3–4 hours until bubbly and active.

8:00 PM – Mix dough

1. Dissolve 100 g active starter in 200g lukewarm water.
2. Add 200g all-purpose flour, 200g whole wheat flour, and 20g honey. Mix until a shaggy dough forms.
3. Cover and autolyse 30 minutes.

8:30 PM – Knead and add salt

1. Sprinkle 10 g salt over dough.
2. Knead 7–10 minutes by hand (or 3–5 minutes in stand mixer) until smooth and elastic.

9:00 PM – Refrigerate for overnight bulk ferment

• Place dough in a lightly oiled bowl, cover tightly, and refrigerate 8–12 hours.
• Overnight fermentation will enhance flavor and texture.

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Next Morning

6:30 AM – Remove dough from fridge

• Let sit 15–30 minutes to take the chill off and make shaping easier.

7:00 AM – Shape bagels

1. Divide into 6-8 equal pieces (~133 g each).
2. Shape into tight balls, poke holes, and stretch into rings.

7:30 AM – Proof

• Place bagels on parchment-lined tray, cover loosely.
• Proof 30–60 minutes until slightly puffy but still springy.

8:20 AM – Boil

1. Bring a large pot of water to a gentle boil. Add 1 tablespoon of sugar and 1 tablespoon of baking soda.
2. Boil 2–3 bagels at a time, 1 minute per side.
3. Remove with a slotted spoon and place on parchment-lined tray.

8:40 AM – Bake

1. Preheat oven to 400°F.
2. Add toppings if desired.
3. Bake 20–25 minutes, rotating halfway, until golden brown.

9:00 AM – Cool slightly and serve