Ingredients
Equipment
Method
- Combine the active sourdough starter, water and honey or sugar in a large mixing bowl.
- Add 660g of the flour and the salt. Mix until a stiff dough forms, adding the remaining flour gradually if needed. The dough should be firm and only slightly tacky.
- Knead the dough for 8–10 minutes until smooth and elastic.
- Cover the dough and rest for approximately 1 hour. For a stronger sourdough flavour, you can extend the bulk fermentation to 4–6 hours.
- Divide the dough into 8–10 equal pieces.
- Shape each piece into a smooth ball, then poke a hole through the centre and gently stretch it into a bagel shape. Make the hole larger than you think you need, as it will shrink during baking.
- Bring a large pot of water to a gentle boil and add 1 tbsp honey or sugar.
- Carefully place the bagels into the boiling water in batches, making sure not to overcrowd the pot.
- Boil each bagel for 30 seconds per side for a softer bagel, or 45–60 seconds per side for a chewier bagel.
- Remove the bagels with a slotted spoon and place them onto a lined baking tray.
- Add your chosen toppings immediately while the bagels are still wet.
- Bake at 200°C for 20–25 minutes, or until deep golden brown. Rotate the tray halfway through baking if needed.
- Transfer the bagels to a cooling rack and allow them to cool for at least 15–20 minutes before slicing and serving.
Notes
Makes approximately 8 large or 10 medium bagels.
Bread flour gives the best chewy texture.
For a more traditional sourdough flavour, shape the bagels after bulk
fermentation and cold-proof overnight in the fridge before boiling and baking.
Fresh from the oven with butter is highly recommended (even if you’re
scraping the sides of the butter container 😉).
Topping Ideas:
Sesame seeds
Poppy seeds
Everything bagel seasoning
Flaky sea salt
Grated cheese