The Secret to Sourdough Bagels with the Perfect Crust

By Natasha's Kitchen · 480 min

Ingredients

Instructions

1. Feed the sourdough starter 3-4 hours before making the dough; it should be bubbly and more than doubled.
2. In a large bowl, combine the starter, water, honey and salt. Stir in the flour until a stiff dough forms.
3. Knead by hand for 10-12 minutes, or in a stand mixer on the lowest speed with the dough hook for 6-8 minutes, until smooth and elastic.
4. Cover and let rise at room temperature for 7 to 10 hours, until puffy and doubled. Do not overproof.
5. Divide into 8 equal pieces (about 115 g each). Shape each into a ball by pinching the edges toward the center, then roll under a cupped hand until smooth. Rest 15 minutes.
6. Poke a hole through the center of each ball, then stretch and barrel roll into a ring with about a 1-inch hole.
7. Place the bagels on lightly greased parchment over a baking sheet. Cover with a towel and proof at room temperature for 30 to 60 minutes, until slightly puffed. Meanwhile, preheat the oven to 450°F (230°C).
8. Fill a large pot halfway with water, bring to a boil and add 1 tablespoon sugar. Boil the bagels 3 or 4 at a time, top side down first, for 20 seconds per side.
9. Lift the bagels out with a mesh strainer and return them to the parchment-lined sheet. Sprinkle on toppings, or roll them in a bowl of toppings for a heavier coat.
10. Bake at 450°F on the center rack for about 18-20 minutes, until golden brown.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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