Sourdough Bagels

Chewy, golden, and naturally fermented bagels, perfect for breakfast or lunch sandwiches

Chewy, golden, and naturally fermented bagels — believed to have originated in Poland in the 1600s — were once gifted to new mothers as symbols of good luck.

My sourdough version honors that tradition with simple ingredients, deep flavor, and the perfect balance of chew and crust you expect from a bakery-style bagel. Perfect toasted, schmeared, or just warm from the oven.

My tips and tricks for the best sourdough bagels of your life are found at the end of this post :)

Equipment Needed

• Mixer (use code Maria to get $20 off and free shipping)

• Scale or cups and tablespoons set

• Large bowl

• Baking sheet

• Parchment paper

• Food thermometer

• Silicon oven gloves (use code Maria15 to get 15% off)

Ingredients To Feed Your Sourdough Starter

• 16 grams (1 tablespoon) of sourdough starter at peak

  • You can buy some of mine here

• 92 grams (6 ½ tablespoons) of filtered water - room temperature

• 92 grams (¾ cup) of bread flour

Ingredients for 12 bagels:

• 520 grams (2 cups + 3 tablespoons) of filtered water (52%)

• 200 grams (¾ cup) of active sourdough starter (20%)

• 1000 grams (8 cups) of all-purpose flour (100%)

• 20 grams (1 tablespoon + 1 teaspoon) of salt (2%)

• 80 grams (¼ cup) of honey (8%)

Instructions

Day 1
Morning: feed starter 1:6:6.
Evening: mix dough 8 min in stand mixer, cover and rest overnight.
Day 2
Divide into 150 g balls, rest 1 hr.
Preheat oven to 450°F, prep trays.
Shape into bagels, boil 1 min per side in honey water.
Dry bottoms only, add toppings.
Bake 20 min until golden.

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