Sourdough Bagels


  • 1/2 cup (100 grams) active sourdough starter
  • 1 cup + 1 tablespoon (255 grams) water
  • 2 tablespoons (40 grams) honey
  • 2 teaspoons (10 grams) fine sea salt
  • 4 cups + 2 tablespoons (500 grams) bread flour
  • 1 tablespoon granulated sugar
  • Water for the water bath


  1. In the bowl of a stand mixer, combine the sourdough starter, water, honey and salt with a spatula. 
  2. Add the bread flour and use your hands to bring the ingredients together as best as possible. The dough will be very stiff. 
  3. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes (or 10 minutes by hand). 
  4. Cover the bowl with plastic wrap or other bowl cover (I bought a set of shower caps I strictly use as bowl covers) and let rest for 8 to 12 hours at room temperature.
  5. Line a baking sheet with parchment paper. 
  6. Turn the dough out onto a lightly floured work surface and divide it into 8 equal pieces. 
  7. Shape each piece of dough into a ball.
  8. Use your finger to poke a hole in the center of the dough, then pick the bagel up and gently spin it around to stretch out and shape it into a ring. Repeat with the remaining seven dough balls.
  9. After shaping, place the bagels on the parchment-lined baking sheet.
  10. Cover the bagels with a towel and allow to rise at room temperature for about 1 hour or until they appear puffy.
  11. Preheat oven to 425 degrees.
  12. In a large pot, bring about 6 cups of water to a boil, then add 1 tablespoon of sugar.
  13. Once the bagels have finished rising, boil them (2 or 3 at a time to prevent overcrowding) for 2 minutes on each side.
  14. Remove the bagels using a strainer or large slotted spoon and return to the baking sheet to cool slightly.
  15. When cooled enough to handle, add desired toppings (sesame seeds, everything bagel seasoning, poppy seeds, etc.) or leave plain.
  16. Bake the bagels in the preheated oven for 25-30 minutes or until golden brown.
  17. Remove from the oven and allow to cool before slicing and eating.

The recipe I followed to make these perfectly dense and delightful bagels can be found here.

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