These sourdough bagels are honestly so similar to what a traditional bagel from Brooklyn tastes like, that I have completely let go of the dire need to bring back 2-3 dozen bagels with me from NYC because now, I can make them same day or next day, right in the comfort of my own kitchen.

The recipe below will have directions for same day bake OR for second day bake, due to an overnight ferment in the fridge.

* If you purchase anything through any of the links I provide in my posts, I may receive some compensation, at absolutely NO cost to you! Thank you for helping me do what I love, and that is teaching you all to cook.*

INGREDIENTS :

• 250 g warm water (90-110°F)
• 150 g active sourdough starter
• 24 g honey OR sugar
• 9 g sea salt
• 500 g bread flour

WATER BATH INGREDIENTS :

• 6 cups water (boiling)
• 2 TB honey

OPTIONAL INGREDIENTS :

• Sesame seeds
• Poppy seeds
• Everything bagel seasoning
• Cheese and herbs

STEPS :

1. Add 250g warm water to a bowl. Then proceed to add 150g of active starter. Mix and add 24g of honey or sugar. Mix again. Add 500g of bread flour and 9 grams of salt and mix into a shaggy dough. Either continue mixing by hand for 10 minutes or toss it into a stand mixer with a dough hook attachment and mix for 6-7 minutes on low speed.
2. Transfer to a clean bowl, cover and date and time stamp it and set aside for its first fermenting rise of 8-12 hours.
3. After an 8-12 hour initial ferment and rise, you will remove the dough from the bowl and divide it into 8 pieces. I try to aim for between 110-115g for each piece. Roll each one into a ball and then pierce the balls middle with your fingers and stretch it out using your pointer fingers into a hollow circle ⭕️ and lay onto parchment paper on a cookie sheet. Allow to rise for 1 hour, covered with a damp kitchen towel or Saran Wrap, and then proceed to the next step OR after putting each hollow circle on your parchment paper, you can cover it with a damp kitchen towel and put it into your fridge for an additional 8-12 hour ferment. After that second ferment being in the fridge, I would advise to remove the pans from the fridge 1 hour or so before you want to start cooking them.
4. Boil your water and honey mix for your water bath. 2 TB of honey for every 6 cups of water. Only boil 3 bagels at most at a time, so they don’t stick.
5. Once your water is at a rolling boil, go ahead and lower in your first 3 bagels. Depending on how wide your pot is. Boil for 2 minutes on each side. Remove from the water and lay them on parchment paper off to the side. If you will be coating their bottoms in something such as sesame seeds, everything bagel seasoning, poppy seeds and so on, then wait a few minutes for them to cool down slightly and then press the bottom ends of the bagels into your preferring seasoning.
6. Preheat your oven to 425° F. Bake your bagels on a sheet or parchment paper on a cookie sheet for 18-25 minutes. Depending on your oven. Begin checking on them after 16 minutes. Bake until golden brown on top.
7. These can be pre-sliced and frozen inside of ziploc bags and last for months. Just pop them into a toaster after and enjoy.

LINKS TO SOME SOURDOUGH PRODUCTS I LOVE:

Glass Bowls – https://amzn.to/4fzB90s

Pyrex Glass Bowls with Lids – https://amzn.to/3Z8TUlH

Digital Kitchen Scale – https://amzn.to/3ZdadxW

Danish Sourdough Whisk – https://amzn.to/40Nc7Xk

Flour Sack Towels – https://amzn.to/490R0mj

Kitchenaid Stand Mixer – https://amzn.to/3UZhcbk

Everything Bagel Seasoning – https://amzn.to/3ACYU8X

Manuka Honey – https://amzn.to/48UkL8g

Living Dough Sourdough Starter – https://amzn.to/4hWbfpu