Chewy Sourdough Bagels

Chewy Sourdough Bagels ingredients

• 100 g active sourdough starter (100% hydration)
• 170 g warm water (90-95°F / 32-35°C)
• 350 g bread flour
• 15 g granulated sugar
• 7 g fine sea salt
• 8 cups water
• 2 tbsp barley malt syrup or brown sugar
• 1 tsp baking soda
• 1 tbsp cornmeal (for dusting)
• 2 tbsp sesame seeds, poppy seeds, or 'everything' bagel seasoning

How to make Chewy Sourdough Bagels

1. In a large mixing bowl, combine the 100g active sourdough starter, 170g warm water, 350g bread flour, 15g granulated sugar, and 7g fine sea salt. Mix with a sturdy spoon or your hands until a shaggy, stiff dough forms and all flour is hydrated. Cover the bowl and let rest for 30 minutes for the autolyse.
2. After the autolyse, turn the dough out onto a lightly floured surface. Knead the dough for 10-12 minutes by hand, or 7-9 minutes in a stand mixer with a dough hook on medium-low speed, until it becomes smooth, elastic, and passes the windowpane test.
3. Form the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let it bulk ferment at room temperature (70-75°F / 21-24°C) for 3-4 hours, or until it has slightly increased in volume and shows some activity.
4. Gently turn the dough out onto a clean surface and divide it into 8 equal portions (about 90-100g each). Roll each portion into a tight ball.
5. To shape the bagels: poke a hole in the center of each ball with your thumb. Gently stretch the dough outwards from the hole using both hands, rotating the dough, until the hole is about 1 1/2 inches in diameter and the bagel maintains an even thickness. Place the shaped bagels on a lightly floured baking sheet.
6. Arrange the shaped bagels on a baking sheet lined with parchment paper and lightly dusted with cornmeal. Cover the sheet loosely with plastic wrap and refrigerate for 12-18 hours for the cold proof. This slow fermentation develops the classic bagel flavor and chew.
7. When ready to bake, preheat your oven to 450°F (230°C) with an oven rack in the middle position. Prepare your boiling bath: in a large, wide pot, bring 8 cups of water to a rolling boil. Add 2 tbsp barley malt syrup (or brown sugar) and 1 tsp baking soda to the boiling water.
8. Carefully drop 2-3 bagels into the boiling water (do not overcrowd the pot). Boil for 30-45 seconds per side, flipping once. The longer you boil, the chewier the bagel. Use a slotted spoon or spatula to remove the bagels, letting excess water drain.
9. Arrange the boiled bagels back on the cornmeal-dusted parchment-lined baking sheet. If desired, immediately sprinkle the tops with your chosen toppings (sesame seeds, poppy seeds, 'everything' seasoning) while the bagels are still wet.
10. Bake the bagels for 20-25 minutes, rotating the baking sheet halfway through, until they are golden brown, puffed, and have a shiny, slightly crinkled crust. An internal temperature of 200-205°F (93-96°C) ensures they are fully cooked.
11. Transfer the baked bagels to a wire rack and let them cool for at least 30 minutes before slicing and serving. This cooling time allows the internal structure to set, ensuring the perfect chewy texture.

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