Step 1

*Find a Sample Baking Schedule below*

Step 3

MAKE THE DOUGH :

Step 4

In a large bowl, 150g active starter, 250g warm water, and 40g sugar. Mix by hand (or use a Danish Dough Whisk, one of my favorite sourdough tools!) until it it looks like a milky liquid.

Step 7

Next, add 500g bread flour and 11g salt to the dough. Mix until fully incorporated.

Step 10

Next is a small labor of love, but trust me when I say, it is all worth it. Knead the dough for 5-6 minutes. I’ve tried using a stand mixer, but my bagels never taste as soft and chewy as when I do it by hand. So it is still my preferred method.

Step 13

Pull a small section of bagel dough above the rest, fold it over on top, and push into the dough with the heel of your hand. Repeat this motion while turning the bowl of dough clockwise for 5-6 minutes.

Step 15

As you knead, you will notice the dough will become pretty stiff and a little bumpy looking – this will be a stiff dough, so totally normal.

Step 18

Cover the dough and let it it rest for 60 minutes.

Step 20

STRETCH AND FOLD :

Step 21

After 1 hour of resting, repeat the same “stretch, fold and push” routine with the heel of your hand for 30 seconds.

Step 24

You’ll notice the dough is a little less stiff and now the dough ball is smoother. Cover the bowl with a reusable shower cap and place dough in a warm place to rise.

Step 26

BULK RISE :

Step 27

Leave the dough to at least double in size. In my 69 degree kitchen, this typically takes anywhere from 8-12 hours. If your kitchen is warmer, it will be less time and the opposite is true if it is colder.

Step 29

SHAPE :

Step 30

Once the dough has at least doubled in size, gently remove the sourdough bagel dough from the bowl and place it in your work surface – no flour dusting needed.

Step 33

Stretch and shape the dough into a large rectangle, about 1/2 of an inch high. Now, with a bench scraper or a sharp knife, cut the dough into 8 equal triangle pieces. (I cut it like I would a pizza.)

Step 35

You can weigh the pieces of dough on a kitchen scale to verify that they are all equal ( about 115g), otherwise, just eyeball it and call it a day!

Step 38

To shape, grab one piece of dough and pull the corners of the triangles towards the center. Then roll the dough until formed into a smooth ball. Repeat with the remaining pieces of dough.

Step 41

One at a time, use your thumb to punch a hole in the middle of the dough ball. Stretch the dough ball with both thumbs, about 2 inches apart. The dough will shrink back a bit after, but that’s okay.

Step 43

SECOND RISE :

Step 44

Place your shaped bagels on a parchment-lined baking sheet and cover them fully with a damp tea towel so they don’t dry out.

Step 47

Let them rest until puffed up in a warm place, about 20-60 minutes.

Step 49

Not ready to bake? Cover the shaped bagels with plastic wrap and place them in the fridge for up to 24 hours. Pull them out of the fridge when ready to bake, and continue with the recipe as normal.

Step 51

BOIL BATH :

Step 52

While your bagels are rising, preheat your oven to 425 degrees.

Step 55

Fill a large pot of water. Add 20g honey and whisk until well mixed. Bring the water to a boil.

Step 58

Once the bagels have risen, it’s time to set up your station. I like to place a kitchen towel on the counter and a cooling rack on top to help for minimal cleanup later.

Step 61

Carefully drop 2-3 bagels into the boiling water and boil for 30 seconds on each side.

Step 64

Using a slotted spoon, scoop the bagels and place them on the cooling rack. Repeat until all bagels have been boiled.

Step 66

TOPPINGS :

Step 67

After all the bagels have been boiled, it’s time to talk toppings! To be honest, eating these homemade sourdough bagels plain is heavenly, but adding toppings can bring some fun creativity to your bagels.

Step 70

To do so, sprinkle some of your toppings on a small plate and dip the top of the bagel. The bagels will be slightly sticky to the touch, which will help the toppings to stick.

Step 72

*Bonus tip – If you are topping your bagels with cheese, dip the bottom side as well. This will create a crunchy bite on the bottom – so good!

Step 74

BAKE :

Step 75

Bake the Sourdough Bagels for 20-25 minutes, or until golden brown.

Step 78

Remove the bagels from the oven and allow them to cool on a wire rack.

Step 81

Once they are cool enough to handle, I highly recommend slicing into one while it is still warm and spreading a slab of butter on top. That chewy, buttery bite will be out of this world, I promise!