Ingredients
• 500g (4 cups) bread flour or high-gluten flour
• 100g (1/2 cup) active sourdough starter
• 10g (2 teaspoons) salt
• 325g (1 1/3 cups) warm water
• 1 tablespoon honey (optional)
• Baking soda for the boiling water
Instructions
- Mix the Dough: In a large mixing bowl, combine the bread flour, sourdough starter, salt, and warm water. Using a wooden spoon or your hands, mix the ingredients until a shaggy dough forms. If using honey, stir it in at this stage.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until the dough becomes smooth, elastic, and passes the windowpane test (when a small piece of dough can be stretched thin without tearing).
- First Rise: Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for 8-12 hours, or until it has doubled in size.
- Divide and Shape: Gently punch down the dough to release any air bubbles. Divide the dough into 8 equal pieces and roll each piece into a smooth ball. Use your index finger to poke a hole in the center of each ball, then gently stretch the hole to create a bagel shape.
- Boil the Bagels: Bring a large pot of water to a boil and add 1-2 tablespoons of baking soda. Carefully drop the shaped bagels into the boiling water, a few at a time, and let them simmer for 1 minute per side. This step is crucial for developing the signature chewy crust.
- Bake the Bagels: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Using a slotted spoon, transfer the boiled bagels to the prepared baking sheet. Bake for 20-25 minutes, rotating the pan halfway, until the bagels are golden brown.
- Cool and Enjoy: Allow the bagels to cool completely on a wire rack before serving. Enjoy your homemade sourdough bagels with your favorite toppings, or simply savor them on their own.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: The Ultimate Sourdough Bagels Recipe