Public Recipe
Sourdough Bagels
Shared on 7/10/2025
For chewier texture, boil 2 minutes per side. Barley malt syrup gives authentic flavor and color. Freeze extras for toasting.
Prep Time
30 minutes
Bake Time
25 minutes
Difficulty
intermediate
Yield
8 bagels
sourdough
Ingredients
- Bread Flour: 500g (4 cups)
- Water: 250ml (1 cup)
- Active Sourdough Starter: 100g (1/2 cup)
- Salt: 15g (1 tbsp)
- Barley Malt Syrup: 30g (2 tbsp)
- Toppings: sesame seeds, poppy seeds, everything seasoning
Instructions
1
Mix all ingredients except toppings. Knead 10 minutes.
2
Rest 30 minutes. Divide into 8 portions.
3
Shape into balls, poke hole through center, stretch to form bagel shape.
4
Refrigerate overnight (12-16 hours).
5
Preheat oven to 425°F (220°C). Bring large pot of water to boil with 1 tbsp baking soda.
6
Boil bagels 1 minute per side. Remove with slotted spoon.
7
Dip in toppings while wet.
8
Bake 20-25 minutes until deeply golden.
9
Cool on wire rack.
Equipment
- slotted spoon
- baking sheets
Baker's Notes
For chewier texture, boil 2 minutes per side. Barley malt syrup gives authentic flavor and color. Freeze extras for toasting.
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