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Sourdough Bagels
Desi

Sourdough Bagels

Chewy, glossy sourdough bagels - boiled first for that classic crust, then baked until deeply golden.
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Prep Time 35 minutes
Cook Time 24 minutes
Rest / Ferment (+ Overnight Cold Retard) 15 hours
Total Time 15 hours 59 minutes
Servings: 8 bagels
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 600 g (5 cups) bread flour
  • 300 g (1¼ cups) filtered water, room temperature
  • 150 g (⅔ cup) active sourdough starter
  • 25 g (1 Tbsp) barley malt syrup or honey
  • 14 g (about 2½ tsp) fine sea salt
  • 1 Tbsp baking soda, for the boiling water
  • 1 (optional) egg white, beaten, for egg wash
  • 2 Tbsp (optional) everything bagel seasoning, sesame seeds, or poppy seeds, for topping

Equipment

  • Kitchen scale
  • Wide, shallow pot
  • Slotted spoon or spider
  • Baking sheet
  • Parchment paper
  • Wire cooling rack

Method
 

  1. Stir the water, starter, and malt syrup together until the starter loosens and mostly dissolves.
  2. Add the flour and salt, and mix to form a stiff, shaggy dough.
  3. Knead by hand or with a stand mixer for about 10 minutes, until the dough is firm, smooth, and only slightly tacky.
  4. Cover and bulk ferment at room temperature for 2.5–3 hours, until slightly puffy (this dough won't double - it's too stiff).
  5. Divide the dough into 8 equal pieces (about 130 g each) and shape into tight rounds; rest 10 minutes.
  6. Poke a hole through the center of each ball and stretch into a ring; place on a parchment-lined tray.
  7. Cover and refrigerate overnight (8–12 hours).
  8. Bring a wide pot of water to a boil; stir in the baking soda.
  9. Boil the bagels 60–90 seconds per side, working in batches; drain briefly.
  10. Arrange boiled bagels on a parchment-lined baking sheet, brush with egg white wash, and top with seeds if using.
  11. Bake at 425°F for 20–22 minutes, until deeply golden.
  12. Cool on a rack at least 20 minutes before slicing.

Notes

This dough is intentionally stiff and low-hydration - much firmer than a standard loaf dough. That firmness is what gives these bagels their dense chew and glossy, boiled crust. Don't rush the boil: too short and the crust stays pale and soft, too long and the crumb turns gummy.