Sourdough Bagels

Chewy, crispy, dense and so delicious! These New York style bagels are surprisingly easy to make and make the perfect lunch with cream cheese and your favourite smoked meat.

I start the dough in the evening, proof them in the fridge overnight and boil/bake the bagels the next morning.

INGREDIENTS (makes 10)

DOUGH

  • 200g active sourdough starter
  • 550g white bread flour
  • 200g wholemeal flour
  • 450g water (if you use 100% white bread flour then use 420g water)
  • 1-2 tbsp honey or brown sugar (depends on your sweetness preference)
  • 2 tsp salt

FOR BOILING & TOPPINGS

  • 1 tbsp baking soda
  • 1 tbsp brown sugar
  • sesame seeds and/or poppyseeds for topping
  1. Mix all ingredients together into a firm dough and leave covered to rest for 30-40 mins
  2. Knead dough on a lightly floured surface for 5-8mins until smooth
  3. Cover in bowl and let rest for another 45-60min
  4. Divide dough into 10-12 pieces (approx. 120-130g each), roll into a ball and poke your thumbs into the centre to make a donut shape (see picture below). Grip the dough circle with your other fingers to turn and stretch out the circle. the circle should be 4-5 cm in diameter. For a couple of of the balls, I folded in some blueberries to make blueberry bagels
  5. Place bagels on a lined tray, cover them with a damp tea towel and then in a big plastic bag, seal, and refrigerate overnight.
Step 4: After shaping
  1. The next morning, remove bagels from the fridge. They should have slightly increased in size approx. 20-30%. Leave them for 30mins or so to allow them to come to room temperature
  2. Preheat oven at 220*C
  3. Prepare a big pot of boiling of water adding 1 tbsp of baking soda and 1 tbsp brown sugar
  4. Pour sesame or poppy seeds on a plate
  5. Boil each bagel 30 sec on each side, then dunk them into the seeds and place them on a baking tray. You’ll notice the bagels will puff up slightly while boiling
  6. Once oven is hot, bake bagels for 20-25mins until golden brown
  7. Place them on a cooling tray for 10 minutes and eat them soon after if you can! Soooo delicious with cream cheese, capers, dill and smoked salmon, ham or turkey, and some greens.
  8. If you’d like to freeze the bagels, slice them in half first
Lunch Time!!

Published by nonnachong

A lover of food and how it unites us!

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