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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Feed your sourdough starter 4–8 hours before making the dough. Use it when it's bubbly and active. If taking your starter out of the fridge, give it a couple of feedings first to get it active and ready to use.
Combine the water, starter, sugar, salt, and flour in a large bowl. Mix until everything comes together and no dry flour remains.
Transfer the dough to a clean work surface and knead for 7–10 minutes until smooth and elastic.
Place the dough back in the bowl, cover with cheesecloth, and leave somewhere warm for approximately 90 minutes, or until it has increased in volume.
Transfer the dough to a clean work surface and shape it into a log. Divide into 150 g portions.
Roll each portion into a rope approximately 20 cm long. For letters, make the letters of your choice. For classic round shape, wrap the rope around your hand to form a ring, overlap the ends, and roll the seam against the work surface to seal.
Arrange the bagels on a baking sheet, cover with another baking sheet, and refrigerate for 24–72 hours.
Preheat the oven to 230°C. Once the oven reaches temperature and beeps, leave it running for another 20 minutes to ensure the heat is evenly distributed. Place an empty metal baking tray on the bottom shelf.
Bring a large pot of water to a boil and stir in 1 tsp baking soda.
Carefully lower the bagels into the boiling water. Boil for 30 seconds. Remove with a slotted spoon and place on a baking sheet lined with parchment paper.
Add your chosen toppings. Place the bagels in the oven and carefully pour a little room temperature water into the empty bottom tray to create steam.
Bake for 15-18 minutes at 230°C. Let cool on a wire rack before slicing.
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For a more pronounced sour flavor, extend the cold fermentation to 72 hours.
Use a slotted spoon to handle the bagels during boiling to prevent them from sticking.
Can I use instant yeast instead of sourdough starter?
This recipe is specifically designed for sourdough starter, which gives the bagels their unique flavor and texture.
How do I know when my sourdough starter is ready?
Your starter is ready when it's bubbly and has doubled in size after feeding.
Can I freeze the bagels?
Yes, you can freeze the bagels after baking. Let them cool completely, then store in an airtight container.
What is the purpose of boiling the bagels?
Boiling the bagels gives them their chewy crust and helps them hold their shape during baking.
How can I make the bagels more flavorful?
Experiment with different toppings like garlic flakes, onion flakes, or everything seasoning for added flavor.
