Ingredients
- 150 g active sourdough starter
- 250 g warm water
- 24 g granulated sugar
- 500 g bread flour
- 9 g fine sea salt
- Cooking spray or oil for greasing
- 20 g honey (for the water bath)
- Sesame seeds, for topping
- Poppy seeds, for topping
- Everything bagel seasoning, for topping
- Flax seeds, for topping
- Sunflower seeds, for topping
- 6 g ground cinnamon (optional cinnamon raisin variation)
- 80 g raisins soaked in warm water and drained (optional cinnamon raisin variation)
Instructions
- In a large mixing bowl, whisk together the active sourdough starter, warm water, and sugar until combined.
- Add the bread flour and fine sea salt. Mix until a rough stiff dough forms.
- Knead the dough by hand or with a stand mixer fitted with a dough hook for 5 to 6 minutes.
- Cover the dough with a damp towel and let it rest for 45 minutes to 1 hour.
- Shape the dough into a smooth ball and cover the bowl with lightly oiled plastic wrap.
- Allow the dough to rise overnight at room temperature for 8 to 12 hours until doubled in size.
- Line a baking sheet with parchment paper and lightly grease it.
- Turn the dough onto a clean surface and divide into 8 equal portions.
- Shape each piece into a ball and let rest for 10 to 15 minutes.
- Poke a hole through the center of each dough ball and gently stretch into bagel shapes.
- Cover and rest the shaped bagels for another 15 to 20 minutes.
- Preheat the oven to 425°F (220°C).
- Bring a medium pot of water to a boil and stir in the honey.
- Boil 2 to 3 bagels at a time for 30 seconds to 1 minute per side.
- Remove the bagels with a slotted spoon and place them on the prepared baking sheet.
- While still wet, dip the tops into your desired toppings.
- Bake for 20 to 25 minutes until deep golden brown.
- Allow the bagels to cool slightly before serving warm or toasted.
Notes
- Bagel dough is intentionally stiff to create the classic chewy texture.
- Boiling the bagels before baking helps develop their signature crust.
- Cold fermenting the dough overnight in the refrigerator adds extra flavor.
- Top bagels immediately after boiling so toppings stick properly.
- For cinnamon raisin bagels, mix cinnamon into the dough and fold in drained raisins before shaping.
- Freeze sliced bagels for quick reheating and easy breakfasts.
- Toast leftover bagels to restore crispness and texture.
- Bagels are done when deeply golden and light when lifted.
- Prep Time: 15 hours
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bagel
- Calories: 260
- Sugar: 4g
- Sodium: 420mg
- Fat: 1.5g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg
