A crisp, dark crust with a chewy, dense center for the most perfect sourdough bagel!
- Feed your sourdough starter at least 8 hours before using so it is active. The sourdough starter is ready to use once it's doubled in size.
- Make the dough by combining the active sourdough, water, honey, and salt together in a large bowl. Mix together. Add the flour and knead until there are no dry spots. Cover the bowl with Saran Wrap and let sit at room temperature overnight (for 8-12 hours).
- In the morning, prepare a large baking sheet pan with parchment paper. Divide the dough and shape into 6 (larger bagels) or 8 (smaller bagels) equal-sized balls. Use your thumb to poke a hole in the center of each. Place on the prepared pan and cover with a tea towel to sit for 30 minutes to 1 hour.
- Preheat oven to 425F.
- Bring a large pot of water to a boil. Add 1 tablespoon baking soda and 1 tablespoon sugar. Boil the bagels in two batches (3-4 at a time) for 2 minutes on each side. Use a slotted spoon to place back on the pan.
- Roll the tops of each bagel in a bowl filled with your favorite toppings, then place back on the pan.
- Bake for 25-30 minutes, until golden brown. Enjoy!
My exact time schedule that works every time:
9 am - Feed Starter
8:30 pm - Mix bagel dough, cover and let sit on the counter overnight.
7:30 am - Divide bagel dough and cover to sit on counter.
8 am - Prepare boiling water and preheat oven.
8:15 am - Boil bagels and bake.