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Crispy Chewy Sourdough Bagels Recipe Perfect for Homemade Rustic Artisan Crust

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These crispy chewy sourdough bagels feature a rustic artisan crust with a perfect chewy and airy crumb, combining traditional sourdough fermentation with simple ingredients for a bakery-worthy homemade treat.

Ingredients

Scale
  • 100g (3.5 oz) active sourdough starter, ripe and bubbly
  • 500g (4 cups) bread flour
  • 250–275ml (1 to 1 1/8 cups) lukewarm water
  • 10g (2 tsp) fine sea salt
  • 15g (1 tbsp) malt syrup or honey
  • Baking soda (for boiling water)
  • Optional toppings: sesame seeds, poppy seeds, coarse salt, everything bagel seasoning

Instructions

  1. Mix the dough: In a mixing bowl, combine 500g (4 cups) bread flour, 100g (3.5 oz) active sourdough starter, 250ml (1 cup) lukewarm water, 10g (2 tsp) salt, and 15g (1 tbsp) malt syrup or honey. Mix until a shaggy dough forms, about 5 minutes.
  2. Autolyse and knead: Cover the bowl with a damp towel and let rest for 30 minutes. Knead on a floured surface for 8-10 minutes until smooth and elastic, adding flour if too sticky.
  3. Bulk ferment: Place dough back in bowl, cover, and ferment at room temperature for 4 to 6 hours, folding gently every hour.
  4. Shape the bagels: Turn dough onto floured surface, divide into 8 equal portions (~120g/4 oz each). Roll into balls, poke a hole through center, and stretch to form 3-inch rings.
  5. Proof the shaped bagels: Place on parchment-lined baking sheet, cover loosely, and rest for 45 minutes to 1 hour until slightly puffy.
  6. Prepare boiling water: Bring large pot of water to gentle boil, add 2 tablespoons baking soda. Preheat oven to 220°C (425°F).
  7. Boil the bagels: Boil 2-3 bagels at a time for 1 minute per side, flipping gently. Remove and place back on baking sheet.
  8. Add toppings: While wet from boiling, sprinkle desired toppings.
  9. Bake: Bake for 20-25 minutes until crust is deeply golden and crackly. Bagels should sound hollow when tapped.
  10. Cool: Transfer to wire rack and cool at least 30 minutes before slicing.

Notes

Use a well-fed, bubbly sourdough starter for best results. Adjust water slightly for dough hydration. Boiling with baking soda is essential for the signature crust. Avoid overbaking to prevent dryness. Oven moisture (a pan of water) can enhance crust crunch. If oven runs hot, check bagels at 18 minutes. Gluten-free versions can be made by substituting bread flour with gluten-free blend including xanthan gum and adjusting hydration.

Nutrition

Keywords: sourdough bagels, crispy bagels, chewy bagels, artisan bread, homemade bagels, sourdough starter, rustic crust, breakfast bagels

Find it online: https://blairrecipes.com/crispy-chewy-sourdough-bagels-recipe-perfect-for-homemade-rustic-artisan-crust/