Description
Chewy, flavorful sourdough bagels with a golden crust, perfect for breakfast or a snack.
Ingredients
Scale
- 500g bread flour
- 150g active sourdough starter
- 250ml warm water
- 10g salt
- 15g honey
- 1 tbsp barley malt syrup (for boiling)
- 1 egg (for egg wash)
- Optional toppings: sesame seeds, poppy seeds, coarse salt
Instructions
- Mix flour, sourdough starter, water, salt, and honey in a bowl until a dough forms.
- Knead for about 10 minutes until smooth and elastic.
- Cover and let rest at room temperature for 8-12 hours until doubled in size.
- Divide dough into 8 equal pieces and shape into bagels.
- Place bagels on a baking sheet, cover, and refrigerate overnight.
- Preheat oven to 220°C (425°F).
- Boil water with barley malt syrup. Boil bagels for 30 seconds on each side.
- Transfer to a lined baking sheet, brush with egg wash, and add toppings if desired.
- Bake for 20-25 minutes until golden brown.
Notes
For extra chewiness, extend cold fermentation in the fridge up to 48 hours.
- Prep Time: 12 hours
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg
Keywords: sourdough, bagels, breakfast, homemade bread