Try making the perfect breakfast bagels with a golden crust and chewy texture. Let’s get started!
How to Make Chewy Sourdough Bagels
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½ cup active sourdough starter
1 cup warm water
2 tbsp honey
4 cups all-purpose flour
2 tsp salt
Ingredients You’ll Need
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Feed your starter 8 hours before using: 30g starter, 45g flour, 45g water.
Let it sit at room temperature until doubled in size.
Prepare the Sourdough Starter
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• Mix water and starter, add honey, salt, and flour. • Combine with a wooden spoon, then use hands if needed. • Let it rest for 1 hour.
Making the Dough
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• After 1 hour, stretch and fold the dough.
• Repeat 3 more times, every 30 minutes.
• Cover and let sit for 12 hours.
Stretch and Fold
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• Divide dough into 12 portions. • Shape each into a ball and let rest for 1 hour. • Form bagel shapes by pressing a hole in the center.
Shaping the Bagels
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• Boil 6 cups water with 1 tbsp honey and 1 tbsp baking soda.
• Boil bagels in batches for 3 minutes, flipping halfway.
Water Bath Prep
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• Preheat oven to 375°F (190°C).
• Bake boiled bagels for 25 minutes until golden brown.
• Cool for 10 minutes before slicing.
Baking Time
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• Use a digital scale for accuracy.
• Ensure a warm environment for rising.
• Parchment squares make transfers easy.
Tips for Perfection
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RECIPE
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