Effortless Homemade Bagels
This recipe yields chewy and flavorful bagels perfect for breakfast or snacks, made effortlessly at home.
Ingredients
Main Ingredients
- 750 g 750 g bread flour (offers structure)
- 150 g 150 g active sourdough starter (100% hydration) (provides leavening)
- 385 g 385 g filtered water (about 1 ⅔ cups, adds moisture)
- 20 g 20 g sugar (enhances flavor)
- 1.5 tbsp 1 ½ tbsp salt (balances flavor)
- 2.5 tsp 2 ½ tsp instant yeast (provides leavening)
For Boiling
- 8-10 cups 8 –10 cups water (hydrates dough)
- 2 tbsp 2 tbsp brown sugar (adds sweetness)
- 1 tbsp 1 tbsp baking soda (helps with browning)
Optional Toppings
- everything bagel seasoning, sesame seeds, poppy seeds, dried onion, sea salt (for flavor and texture)
Instructions
Preparation
- In a large mixing bowl, combine the bread flour, sourdough starter, filtered water, sugar, salt, and instant yeast. Stir the mixture until it begins to come together into a rough dough.
- Transfer the dough to a lightly floured surface. Knead the dough for about 10 minutes until it’s smooth and elastic.
- Place the dough into a lightly greased bowl. Cover it with a damp cloth or plastic wrap and let it rest at room temperature for 1 to 2 hours, or until it has doubled in size.
- Turn the dough out onto a floured surface and divide it into 8 equal pieces. Shape each piece into a ball.
- Poke a hole in the center of each ball using your finger, gently stretch the hole to about 1-2 inches wide.
Boiling
- Bring a large pot of water to a rolling boil. Add the brown sugar and baking soda to the boiling water, stirring gently.
- Carefully lower 2-3 bagels into the boiling water. Boil each side for about 30 seconds, watching for them to become slightly puffed and taut.
Baking
- Preheat your oven to 425°F while the bagels cool slightly. If desired, sprinkle any optional toppings onto the bagels right after boiling.
- Bake the bagels in the preheated oven for 20-25 minutes. Halfway through baking, turn the baking sheet for even browning.
- Remove the bagels from the oven and let them cool on a wire rack.
Notes
For better results, ensure to measure water carefully, knead until smooth, and apply toppings quickly after boiling. Store in a paper bag or airtight container for up to 2 days. Freeze for longer storage.