Simple 3-Ingredient Sourdough Bagels

Ingredients

• 100 g Sourdough Starter (active and bubbly)
• 500 g Bread Flour
• 250 g Water
• 10 g Salt
• 1 tbsp Honey or Barley Malt Syrup (for the boiling water)

Steps

1. 1

   In a large mixing bowl, combine the active sourdough starter, water, bread flour, and salt.

2. 2

   Mix by hand or with a stand mixer until a stiff, cohesive dough forms. Knead for about 5-10 minutes until the dough is smooth and elastic.

3. 3

   Cover the dough and let it rest at room temperature for 4-6 hours, or until it has increased in size by about 50%.

4. 4

   Divide the dough into 6 equal portions (approximately 140-150g each). Shape each portion into a tight ball.

5. 5

   Poke a hole through the center of each ball using your thumb and gently stretch it out to create the signature bagel shape.

6. 6

   Place the shaped bagels on a parchment-lined tray, cover, and let them proof for another 1-2 hours, or refrigerate overnight for better flavor.

7. 7

   Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add the honey or barley malt syrup.

8. 8

   Boil the bagels for 30-60 seconds per side. This step creates the chewy crust.

9. 9

   Transfer the boiled bagels back to the baking sheet. Bake for 18-22 minutes until they are deep golden brown.

10. 10

    Let the bagels cool on a wire rack before slicing.

Notes

The author emphasizes that bagels only need 3 core ingredients (flour, water, starter/yeast), though salt and a sweetener for boiling are standard for flavor and texture. For the best results, use high-protein bread flour.

Nutrition per serving

• sourdough
• bagels
• breakfast
• bread
• baking
• vegetarian