The PRFECT Sourdough Bagel Recipe!

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more economical.

honey

🥗Healthier: maple syrup

💰Cheaper: granulated sugar

Maple syrup offers a unique flavor, while sugar is a budget-friendly sweetener.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast provides a quicker rise but lacks the unique flavor of sourdough.

Weigh out 500 g of bread flour and 10 g of salt.

Mix the salt into the flour, optionally using a salt slurry for better incorporation.

Add water to the flour and salt mixture, adjusting as necessary to maintain hydration.

Knead the dough by hand on a countertop, turning it on itself repeatedly to develop gluten.

Check the gluten development by stretching the dough to see how thin it can get without breaking.

Add a little beer to the dough for flavor and adjust hydration if needed.

Continue kneading until the dough becomes smoother and softer, about 10 to 15 minutes in a stand mixer or longer by hand.

Shape the dough into a ball and place it in a container for bulk fermentation.

Cover the dough with a damp towel and let it rest for 8 to 10 hours at room temperature or in the fridge for a longer fermentation.

After resting, pinch off a golf ball-sized piece of dough for each bagel.

Shape each piece into a bagel by creating a seam on the bottom and pinching it closed to create surface tension.

Proof the bagels at room temperature for about 10 hours or in the fridge for a longer time, being mindful of underproofing and overproofing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens