Best Sourdough Bagels

Ingredients and Scales

Flours and amounts (for 8 bagels, ~100–110 g each):

• 500 g bread flour (11.5–13% protein) — gives structure and chew
• 10 g fine sea salt — for flavor and gluten regulation
• 210–240 g water (42–48% hydration target) — start low; bagels are a stiff dough
• 150 g active sourdough starter (100% hydration), fed 4–8 hours before use and bubbly
• 15–25 g barley malt syrup or 30 g brown sugar (for dough or boil) — optional for color and crust
• Water for boiling plus 1–2 tbsp baking soda or 2–3 tbsp barley malt syrup added to the boil
• Optional toppings: sesame seeds, poppy seeds, finely minced onion, coarse salt

Scaling and substitutions:
Use weight scaling for repeatable results; for all-purpose flour, add 15–20 g extra water and expect slightly softer chew. If using a stiff starter (<100% hydration), reduce dough water by 10–20 g and increase initial water if dough feels dense. Why low hydration: Bagels require low hydration to develop a tight, chewy crumb and hold shape through boiling. A 42–48% hydration range produces traditional chew; adjust in 5 g increments if dough feels too dry or too slack. Tools:

• Digital scale (0.1 g precision)
• Dutch oven or baking stone and baking tray
• Large pot for boiling
• Bench scraper and slotted spoon

Sourdough Starter: Feed, Maturity, and Hydration

Starter feed timing and maturity:
For best oven spring and predictable fermentation, feed the starter 4–8 hours before mixing so it peaks at maximum activity. A starter that peaks and begins to recede is ideal because it still has strength without over-acidifying the dough. Feeding ratio:
Use a 1:2:2 ratio (starter:flour:water by weight) at 100% hydration for a reliable, active culture. If you prefer a stronger malt note, feed with a portion of whole-wheat or rye up to 20% of the flour. Hydration choices for bagels:
A 100% hydration starter is standard and simple to use. If your starter is stiffer (50–75% hydration), reduce dough water by 10–20 g because the starter contributes less free water. Temperature and activity:
Warmth increases activity: at 24–26°C (75–79°F) a starter peaks in ~4–6 hours; at cooler temps expect longer. Use peak timing rather than clock timing—look for volume increase ~30–60% and lots of bubbles. Refreshing a sluggish starter:
Discard all but 50 g, feed with 100 g water and 100 g flour, keep at 25–28°C for 2–3 feeds to restore vigor. Strong starter produces quicker fermentation and clearer fermentation windows for shaping bagels.

Autolyse and Dough Mixing

Autolyse purpose and timing:
Autolyse hydrates flour for better gluten development and improved extensibility. For stiff bagel dough, autolyse 20–30 minutes with 80–90% of the total water to let flour hydrate but keep dough manageable. Mixing steps:

1. Combine bread flour and autolyse water in bowl; mix until no dry flour remains.
2. Rest 20–30 minutes (autolyse).
3. Add starter and remaining water; mix to incorporate using a stiff spatula.
4. Add salt and any malt syrup; continue mixing until a cohesive, slightly tacky dough forms.

Mixing intensity and desired dough window:
For bagels, aim for a tight, elastic dough rather than a soft, airy dough. Mix until the dough can stretch into a thin windowpane without tearing (windowpane test). Overmixing will warm dough and accelerate fermentation; mix just enough to develop gluten strength. Hands-on technique:
Use slap-and-fold or a short machine mix (2–4 minutes at low speed). Rest the dough 10 minutes and perform 4–6 sets of gentle folds over an hour if not using a mixer. Keep dough cool—chill briefly (10–20 minutes) if the dough becomes too warm during mixing. Malt and sugar:
Add barley malt syrup or brown sugar with the salt to balance fermentation and enhance crust color; if you include malt in the boil, reduce dough sweetener to prevent overly dark crust.

Bulk Fermentation and Shaping

Bulk fermentation goals and timing:
For a firm bagel dough, bulk fermentation should produce gentle rise without large gas pockets—typically 2–3 hours at 24°C (75°F) or 8–12 hours in the fridge for cold retarding. Look for 20–40% volume increase and noticeable gluten strength when stretched. Degassing and scaling:
After bulk, gently degas on a lightly floured surface and divide into 8 equal pieces (~100–110 g each). Use a bench scraper to cut clean portions and briefly preshape into rounds to build surface tension. Bench rest and final shaping:
Rest rounds 10–15 minutes under a cloth to relax gluten. To shape traditional ring bagels: roll each piece into a tight rope about 20–25 cm long, overlap ends, press firmly and roll the joint to seal, then roll again to smooth the ring. Alternative: poke a hole through the center of a round with your thumb and rotate it to enlarge the hole until even. Proofing strategies:
For same-day baking: proof rings on a lightly floured couche for 45–75 minutes until they show slight puff and resistance when touched. For flavor and shelf life: refrigerate trays covered for 8–24 hours (cold retard); allow 30–60 minutes to take the chill off before boiling. Size and hole maintenance:
Keep holes larger than you think—boiling and baking shrink them. Use finger or dowel to widen holes after final rest if necessary. Consistent shaping and even tension produce uniform crust and oven spring.

Boiling and Baking Technique

Boiling water and additives:
Use a large pot with at least 6 liters of water for 8 bagels to prevent temperature drop. Bring water to a gentle rolling boil and add 1–2 tablespoons baking soda per 4 liters of water or 2–3 tablespoons barley malt syrup for a subtle sweetness and color. Baking soda raises pH for a glossy, mahogany crust. Boiling time and method:
Boil bagels 45–60 seconds per side for a chewy, glossy crust. Drop bagels into simmering water with a slotted spoon; flip after 45–60 seconds so both sides get exposure. For a softer crust, reduce to 30–40 seconds. For extra chew, boil slightly longer and remove any trapped bubbles with a spoon. Work in batches to avoid overcrowding and keep water at a gentle boil to maintain rolling agitation. Toppings application:
After removing from the boil, place bagels on a towel or tray, brush briefly with an egg wash (1 egg beaten with 1 tbsp water) to help toppings stick, then transfer to a tray with toppings applied. For seeds, press gently to embed. Baking temperature and surface:
Preheat oven to 230°C (450°F) with a baking stone or heavy tray on the middle rack. Bake 15–22 minutes until deep golden-brown; rotate tray after 12 minutes for even color. For a crisper bottom, bake directly on a hot stone; for a slightly softer bottom, use a lined tray. Steam and finishing:
Steam is not required after boiling; avoid extra steam which can soften the crust. Allow bagels to sit on the baking surface for 1–2 minutes post-bake for crust set before transferring to a rack to cool completely to avoid condensation in the center.

Finish, Cooling, and Storage

Cooling for best texture:
Cool bagels completely on a wire rack at room temperature for at least 60 minutes before slicing to let steam escape and crumb set. Warm bagels cut too soon will become gummy in the center. If you must serve warm, slice and toast rather than cut raw. Short-term storage:
For same-day consumption, store bagels in a paper bag at room temperature to preserve crust texture for up to 24 hours. For multi-day storage, transfer cooled bagels to a sealed plastic bag and refrigerate for up to 3 days (note: refrigeration will soften crust). Freezing method:
Slice bagels before freezing to make reheating faster. Cool completely, then halve and place parchment between slices, stack in a freezer-safe bag, remove excess air, and freeze up to 3 months. Reheat from frozen at 200°C (400°F) for 6–8 minutes or toast directly for best texture. Refreshing stale bagels:
Lightly mist with water and reheat in a 180–200°C (350–400°F) oven for 5–8 minutes to restore crust and chew. For toaster reheat, thaw slices briefly then toast on medium-high. Serving suggestions:
Slice horizontally with a serrated knife and toast to emphasize chew; pair with dense cream cheese, smoked fish, or savory spreads. Avoid heavy wet toppings that will sog the interior unless the bagel is well toasted.

Troubleshooting and Practical Tips

Flat or spread bagels:
Causes: over-proofing, too high hydration, insufficient gluten strength, or under-boiling. Remedies: reduce proof time, lower dough hydration in 5 g increments, increase mixing to develop gluten, and extend boil by 10–15 seconds per side. Dense crumb or heavy interior:
Causes: under-fermentation, cold starter, or insufficient mixing. Remedies: use a peak-active starter, lengthen bulk fermentation by 30–60 minutes at room temp, or allow a longer warm proof before boiling. Crust too soft after baking:
Causes: storage in plastic, excess steam, or under-baking. Remedies: finish on a rack to cool; if reheating, use a dry oven to crisp the crust; store in paper bag for short term. Pale crust or poor color:
Causes: lack of sugars or insufficient boil additives. Remedies: add barley malt syrup to dough or boil, or add a small amount of brown sugar to the boil or dough for deeper Mahogany color. Toppings falling off:
Ensure toppings are pressed into the bagel after applying egg wash and right after boiling; apply while surface is tacky. For seeds, sprinkle while the bagel is still wet from the boil and press gently. Efficient workflow:
Boil in batches, preheat oven early with stone inside, and line baking trays for quick transfer. Prepare toppings in bowls and use a slotted spoon to transfer bagels from water to oven tray quickly to avoid deflation.

FAQs

Q: Can I use a refrigerated starter straight from the fridge?
A: You can, but a refrigerated starter is less active; for reliable fermentation and timely proofing, feed and allow the starter to peak at room temperature before mixing. If using straight from fridge, expect longer bulk proof (add 1–2 hours) and weaker oven spring.
Q: What hydration works best for chewy bagels?
A: Aim for 42–48% hydration with bread flour for traditional chew and structure. If using all-purpose flour, increase hydration by 5–10 g. Keep dough firm enough to hold shape during boiling.
Q: How long should I boil each bagel?
A: Boil 45–60 seconds per side for a glossy, chewy crust. Reduce to 30–40 seconds per side for a slightly softer crust. Longer boiling yields a chewier, darker crust.
Q: Can I freeze raw shaped bagels before boiling?
A: Yes. Freeze shaped rings on a tray until solid, then transfer to a bag. Boil from frozen, increasing boil time by ~10–20 seconds, then bake as usual. Allow a few extra minutes of bake time as needed.
Q: Why do my bagels crack on top?
A: Surface cracking usually indicates the crust set too quickly while internal expansion continued—this can be caused by low shaping tension or an oven that's too hot at the start. Improve shaping tension and allow a brief room-temperature proof after refrigeration to relax the dough before boiling.
Q: How do I get evenly sized holes?
A: After shaping, keep holes slightly larger than desired and maintain even tension around the ring. Punch the hole with a finger and rotate the dough gently to stretch; if hole shrinks after proofing, re-open with finger before boiling.
Q: Is malt syrup necessary?
A: Malt syrup is not mandatory but enhances color, flavor, and crust gloss. You can substitute brown sugar or honey in the dough, and add baking soda or syrup to the boil for similar crust effects.
Q: How do I retain chew when reheating?
A: Split and toast from room temperature or reheat in a 190–200°C (375–400°F) oven for 5–8 minutes after misting lightly with water. Toasting accentuates chew while restoring a crisp exterior.