Naturally Fermented Sourdough Bagels with Heritage Flour
Chewy homemade sourdough bagels made with organic heritage bread flour. Naturally fermented for better flavor and texture.
Ingredients
- 300 g water
- 125 g active sourdough starter
- 20 g raw honey
- 10 g salt
- 500 g heritage bread flour
- 1 egg whisked (for egg wash)
- Everything bagel seasoning
Instructions
Mix the Dough
- In a stand mixer fitted with a dough hook (or a large bowl), combine water, active sourdough starter, honey, and salt. Add the bread flour and mix until a smooth dough forms.
Bulk Fermentation
- Cover and let the dough rise at room temperature until doubled in size. During this time, perform 2–3 sets of stretch and folds to strengthen the dough.
Cold Ferment
- Refrigerate the dough for a few hours or overnight for deeper flavor and easier shaping.
Shape the Bagels
- Divide the dough into 6 equal pieces (about 160g each). Roll each piece into a ball, then poke a hole through the center and gently stretch to form a ring.
Second Rise
- Let the shaped bagels rise at room temperature until fluffy and slightly puffy, about 1–2 hours.
Boil
- Bring a large pot of water to a boil. Boil each bagel for 1 minute per side. Remove with a slotted spoon and place on a lined baking sheet.
Egg Wash & Season
- Brush the tops with whisked egg and sprinkle generously with everything bagel seasoning.
Bake
- Bake at 425°F for 25 minutes, or until golden brown.
Cool
- Cool completely on a wire rack before slicing.
Notes
- Make sure your sourdough starter is active and bubbly before mixing the dough.
- For extra chew, you can add 1 tablespoon of honey or baking soda to the boiling water.
- Bagels freeze well — slice before freezing for easy toasting.
- Longer cold fermentation will deepen the flavor.
