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Learn more Soft, chewy sourdough bagels with a golden brown crust from a honey boil bath. Makes 8 bagels.
Details Schedule example: make dough at 8pm, rest 1 hour, knead briefly and bulk ferment 8–12 hours, shape and rest 20–60 minutes, boil 30 seconds each side, then bake 20–25 minutes at 425°F. Equipment
large mixing bowl
digital scale
plastic wrap
bench scraper or sharp knife
parchment paper
baking sheet
large pot
slotted spoon
cooling rack
Labels
Ingredients 150 grams active sourdough starter250 grams warm water40 grams sugar500 grams bread flour12 grams salt20 grams honey for the boil bath Preparation In a large straight-edge bowl, mix active starter, warm water, and sugar until milky. Add bread flour and salt and mix until fully incorporated. Knead the dough by hand for 5–6 minutes until stiff and slightly bumpy. Cover the dough and rest for 60 minutes. Perform a 30-second stretch, fold and push routine, then cover and bulk rise in a warm place until doubled, about 8–12 hours at ~69°F. Gently shape the dough on a work surface into a rectangle about 1/2 inch high and cut into 8 equal pieces (about 115g each if weighing). Shape each piece into a smooth ball, poke a hole in the center with your thumb and stretch to about 2 inches. Place shaped bagels on a parchment-lined baking sheet and cover with a damp towel; rest until puffed, about 20–60 minutes. Preheat oven to 425°F. Bring a large pot of water to a boil, add honey and whisk until mixed. Boil 2–3 bagels at a time for 30 seconds on each side, remove with a slotted spoon and place on a cooling rack. If using toppings, dip the sticky tops in the toppings after boiling (for cheese, optionally dip bottoms as well). Place bagels on a parchment-lined baking sheet and bake 20–25 minutes until golden brown and internal temperature is 200–210°F. Cool on a wire rack before slicing.