Sourdough Bagels
By From Luxembourg With Loaf · Last edited May 1, 2026
Sourdough Bagels
By From Luxembourg With Loaf · Last edited May 1, 2026
Get ready to elevate your breakfast game with our homemade bagel recipe! In this video, we'll guide you through the step-by-step process of creating these chewy and crispy bagels that are sure to become your new breakfast favorite.
- Total weight
- 1,625g
- Yield
- 1unit
- Unit weight
- 1625g
- Hydration
- 57%
Ingredients
Stiff Starter
188gMain Dough
1,625gProcess
Stiff Starter
Combine the wheat flour, water, and sourdough starter. Mix until a stiff dough forms and let it ferment overnight.
Initial Mixing
In a kitchen machine, combine the wheat flour, rye flour, initial water, stiff sourdough starter, sugar, and malt extract. Mix for 10 minutes.
Final Mixing
Add the salt and the remaining 30g of water to the dough. Mix for an additional 5 minutes.
Transfer and Rest
Transfer the dough into a greased plastic container and let it rest for 30 minutes.
Bulk Fermentation & Folding
Perform coil folds every 30 minutes over the next 2 hours (4 sets total).
Cold Proof
Place the covered container in the fridge to proof overnight.
Dividing and Pre-shaping
The next day, divide the dough into 12 equal portions (approx. 130g each). Place on a baking sheet, cover, and let rest for 2–3 hours.
Shaping
Punch a hole in the center of each portion and gently extend the hole using two fingers.
Final Proof
Allow the shaped bagels to ferment for 30 minutes to 1 hour.
Boiling
Bring water, 1 tbsp malt extract, and a bit salt to a boil. Boil each bagel for 40 seconds per side.
Topping
Drain the bagels and apply seeds or desired toppings immediately while wet.
Baking
Bake the bagels in two phases, first with steam then with dry heat.
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