Years ago, my grandmother’s kitchen smelled of flour and patience, where she taught me that the best bagels aren’t rushed but loved into existence. You can still taste the care in every chewy bite, the kind that takes you back to Sunday mornings when the world moved slower and family gathered around steaming mugs. This recipe carries forward that tradition, connecting generations through the simple magic of flour, water, and time.
Why This Recipe Works
- The extended fermentation with active sourdough starter develops complex, tangy flavors that commercial yeast simply can’t replicate, creating bagels with character and depth that remind me of the old Jewish bakeries my grandfather would visit on his way home from work.
- Boiling the bagels before baking creates that signature chewy crust and dense, satisfying crumb that made my father’s eyes light up every time he bit into one, declaring it tasted just like his childhood in Brooklyn.
- The overnight cold proof allows flavors to mature while making the recipe flexible for busy schedules, much like my mother used to prepare dough in the evening so we could wake up to fresh bagels on school mornings.
- Using bread flour instead of all-purpose gives these bagels their perfect structure and chew, the way my aunt insisted they should be – substantial enough to hold up to generous schmears of cream cheese without falling apart.
- The simple topping options let each family member customize their perfect bagel, just like my brother and I used to compete over who could create the most interesting flavor combinations at our weekend breakfast table.
Ingredients
- 1 cup active sourdough starter, bubbly and recently fed
- 1 ½ cups warm water (about 85°F)
- 4 cups bread flour, plus extra for dusting
- 2 tablespoons barley malt syrup or honey
- 2 teaspoons fine sea salt
- 1 tablespoon neutral oil for greasing
- 2 quarts water for boiling
- ¼ cup baking soda
- 1 egg white, lightly beaten for egg wash
- ¼ cup everything bagel seasoning or sesame seeds for topping
Equipment Needed
- Large mixing bowl
- Kitchen scale (recommended)
- Stand mixer with dough hook (optional)
- Bench scraper
- Baking sheets
- Parchment paper
- Large pot for boiling
- Slotted spoon or spider strainer
- Wire cooling rack
Instructions
Creating the Dough Foundation
In your large mixing bowl, combine the active sourdough starter with the warm water, stirring gently until the starter dissolves into the water like memories blending into tradition. Add the bread flour gradually, watching as the mixture transforms from separate ingredients into a shaggy mass that reminds me of helping my grandmother measure flour with her weathered hands. Sprinkle in the sea salt and drizzle the barley malt syrup, then mix until no dry spots remain – this careful incorporation ensures every bite carries the balanced flavors my family cherished. If using a stand mixer, knead with the dough hook on medium speed for 8-10 minutes until the dough becomes smooth and elastic, pulling away from the sides of the bowl like a child reluctantly leaving the dinner table. For hand kneading, turn the dough onto a lightly floured surface and work it with the heels of your palms for 12-15 minutes, folding and turning until it passes the windowpane test – when stretched thin, it should be translucent without tearing, just like the delicate relationships we build over shared meals.
The First Rise and Development
Lightly oil your clean mixing bowl and place the kneaded dough inside, turning it once to coat all surfaces with oil like my mother used to tuck us in at night. Cover the bowl with a damp kitchen towel or plastic wrap, creating the warm, humid environment that sourdough craves for proper development. Let the dough rise at room temperature (around 70-75°F) for 4-6 hours, until it has nearly doubled in size and holds a slight indentation when poked gently with a flour-dusted finger. During this time, the wild yeast and bacteria work their magic, developing those characteristic sour notes that made my grandfather declare these better than any bakery. I often use this waiting period to reflect on family stories, remembering how the anticipation of fresh bagels made ordinary weekends feel like celebrations. The dough should feel alive and airy, filled with the promise of good things to come, much like the excitement that filled our kitchen when visitors were expected.
Shaping with Care and Intention
Turn the risen dough onto a very lightly floured surface, taking care not to deflate it completely – we want to preserve those precious air pockets that create the perfect texture. Divide the dough into 8 equal portions using a bench scraper or sharp knife, weighing them at about 4 ounces each for consistent baking, just as my grandmother insisted on precision for fairness among us children. To shape each bagel, roll a portion into a smooth ball by cupping your hand over it and making circular motions on the counter, then use your thumb to poke a hole through the center. Gently stretch and rotate the dough to enlarge the hole to about 2 inches across, remembering how my small hands struggled with this step until practice made perfect. Place the shaped bagels on a parchment-lined baking sheet about 2 inches apart, covering them with the same damp towel that witnessed countless family baking sessions.
The Overnight Transformation
This is where patience becomes your greatest ingredient, much like the lessons my father taught me about good things taking time. Place the covered baking sheet in the refrigerator for 12-24 hours for a slow cold proof that develops incredible flavor and structure. During this rest, the bagels will rise slowly and develop a slightly drier skin that helps them hold their shape during boiling and baking. I love how this flexible timing accommodates modern life while honoring traditional methods – you can start them after dinner and bake them for breakfast, or extend the proof for deeper flavor development. When you check on them the next morning, they should look slightly puffed and feel firm to the touch, carrying the anticipation of generations in their simple form. This overnight wait always reminds me of Christmas Eves from childhood, when the air itself seemed to buzz with excitement for what the morning would bring.
The Boiling Ritual
Preheat your oven to 425°F and bring 2 quarts of water to a rolling boil in your large pot, adding the baking soda which will create the distinctive chewy crust that made my brother’s eyes widen with delight. Working in batches of 2-3 bagels at a time, carefully lower them into the boiling water using a slotted spoon – they should float immediately if properly proofed. Boil for 60 seconds on the first side, then flip and boil for another 30-60 seconds depending on how chewy you prefer your crust, just like my aunt who always insisted on the longer boil for maximum texture. Remove the bagels with your slotted spoon, allowing excess water to drain back into the pot before returning them to the parchment-lined baking sheet. This boiling step creates that shiny, substantial crust that defines a true New York-style bagel, the kind my grandfather would bring home wrapped in brown paper on special mornings.
Baking to Golden Perfection
Brush each boiled bagel lightly with the beaten egg white, which will help the toppings adhere and create that beautiful glossy finish I associate with professional bakery displays. Sprinkle generously with your chosen toppings – I typically use everything bagel seasoning for that classic flavor that reminds me of Saturday mornings with the newspaper spread across the kitchen table. Bake in your preheated 425°F oven for 20-25 minutes, rotating the baking sheet halfway through for even browning, until the bagels are deeply golden brown and sound hollow when tapped on the bottom. The aroma filling your kitchen will transport you back to those cherished family moments when the world outside ceased to matter. Transfer the finished bagels to a wire rack to cool completely, though I understand if you can’t resist breaking one open immediately – we always sacrificed one “tester” bagel to impatient little hands.
Tips and Tricks
If your sourdough starter isn’t as active as you’d like, try feeding it twice daily for 2-3 days before baking to build strength, much like my grandmother nurtured her starter for decades, treating it as another member of our family. For those particularly humid days when dough seems stickier than usual, resist adding too much extra flour – instead, lightly oil your hands and work surface, remembering how my mother taught me that sometimes the messiest projects yield the most beautiful results. When testing if your bagels are fully baked, use an instant-read thermometer inserted into the side – they’re ready at 190-200°F, a trick my bakery-owner uncle shared that never fails. If you prefer softer bagels, reduce the boiling time to 30 seconds per side, but for that authentic chewy texture my Brooklyn-born father demanded, stick with the full minute. Store completely cooled bagels in a paper bag at room temperature for 2-3 days, or slice and freeze them for up to 3 months – my mother always kept a stash in the freezer for surprise visitors, believing that hospitality meant always being prepared to share food and stories. For reheating, sprinkle frozen bagels with water and bake at 350°F for 10-12 minutes, restoring that fresh-from-the-oven quality that made weekend breakfasts feel like celebrations. If your bagels spread too much during boiling, your dough might be over-proofed – next time, reduce the room temperature rise by an hour or so, adjusting like my grandmother did through decades of intuition rather than strict recipes. When measuring flour, use the spoon-and-level method rather than scooping directly from the bag to avoid compacting too much flour, a lesson I learned after my first dense batch disappointed my quality-conscious father. For extra shine without egg wash, you can use barley malt syrup diluted with water brushed on before baking, creating that professional bakery appearance that always made me feel so proud to share my creations. Remember that sourdough behaves differently in various climates – in drier environments, you might need slightly more water, while humid conditions may require less, adapting like generations of bakers before us learned to work with what nature provided.
Recipe Variations
- For cinnamon raisin bagels that taste like my childhood Saturday treats, add 2 teaspoons of cinnamon and ¾ cup of raisins to the dough during the final minute of mixing, then sprinkle with cinnamon sugar before baking – the way my mother made them special for us kids.
- Create everything bagels by mixing 2 tablespoons each of sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and coarse salt, then pressing the boiled bagels into this mixture before baking – the version my father claimed could solve any bad mood.
- For asiago cheese bagels that remind me of college days near Little Italy, fold 1 cup of shredded asiago cheese into the dough during shaping and sprinkle additional cheese on top before baking until golden and fragrant.
- Make pumpernickel bagels by replacing 1 cup of bread flour with rye flour and adding 2 tablespoons of cocoa powder and 1 tablespoon of instant coffee granules for depth – the sophisticated flavor my aunt preferred with her afternoon tea.
- For a sweeter morning option, create blueberry bagels by gently folding 1 cup of dried blueberries into the dough and brushing with melted butter before sprinkling with coarse sugar – the special treat my grandmother reserved for report card days.
Frequently Asked Questions
Can I make these bagels without a sourdough starter?
While the sourdough starter provides the distinctive tang and complex flavor that makes these bagels so special, you can adapt the recipe using 2 teaspoons of instant yeast dissolved in the warm water. The texture will be slightly different and you’ll miss that characteristic sourdough depth that reminds me of traditional bakeries, but they’ll still be delicious homemade bagels. The rising times would need adjustment – probably 1-2 hours for the first rise instead of 4-6 – but you’ll lose that connection to slow food traditions that made baking with my grandmother feel like stepping back in time.
Why do we boil bagels before baking them?
Boiling creates the chewy, shiny crust that defines a true bagel and sets it apart from other breads, giving it that substantial quality my father insisted separated real bagels from mere round bread. The hot water bath gelatinizes the starches on the surface, creating a barrier that allows the interior to steam and rise dramatically in the oven while developing that distinctive dense crumb. The baking soda in the boiling water also contributes to browning and flavor development, creating that slight bitterness that balances the malt sweetness – a complexity I’ve come to appreciate more with each passing year and shared batch.
How do I know if my sourdough starter is active enough?
An active starter should double in volume within 4-8 hours after feeding and be filled with bubbles throughout, with a pleasant tangy aroma rather than an unpleasant sour smell. If it passes the float test – when a small spoonful dropped into water floats rather than sinks – it’s ready for baking, just like my grandmother tested hers every Friday morning before beginning her weekly baking ritual. If your starter isn’t this active, feed it more frequently for a few days to build strength, remembering that these living cultures respond to consistent care much like relationships that deepen over time.
Can I freeze the shaped bagels before boiling and baking?
Absolutely! After shaping the bagels, place them on a parchment-lined baking sheet and freeze until solid, then transfer to freezer bags for up to 3 months – a method my busy mother perfected for having fresh bagels available anytime. When ready to bake, let them thaw overnight in the refrigerator, then proceed with boiling and baking as directed, though you might need to add 2-3 minutes to the baking time. This freezer method captures that wonderful flexibility I’ve come to cherish as an adult, allowing me to maintain traditions even during the busiest weeks.
Why did my bagels turn out dense instead of chewy?
Dense bagels usually result from over-proofing, under-kneading, or using inactive starter – issues I struggled with until my grandmother patiently guided me through the tactile learning process. Make sure your starter is bubbly and active, knead the dough until it passes the windowpane test, and watch the proofing times carefully rather than relying solely on the clock. The dough should feel alive and elastic, not sluggish or overly sticky – qualities I’ve learned to recognize through years of Saturday morning baking sessions that taught me more about patience than any lecture ever could.
Summary
This sourdough bagel recipe connects generations through the timeless rituals of baking, creating chewy, flavorful bagels that carry forward family traditions while adapting to modern kitchens. The overnight development and boiling technique yield professional-quality results filled with the warmth of shared memories and the promise of future gatherings around the breakfast table.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
