Sourdough Bagels

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🟡 Intermediate⏱ ~3 hrs + overnight cold proof🥯 8 bagels

Proper chewy, glossy sourdough bagels with that dense, satisfying bite you only get from a stiff dough and a good boil. They're a low-hydration dough — firmer than anything else I make — which is exactly what gives them their chew. I shape them the day before, cold-proof overnight, then boil and bake the next morning.

Ingredients

  • 500g Shipton Mill strong white flour
  • 260g water (a stiff ~55% dough)
  • 100g active starter, at its peak
  • 10g fine salt
  • 1 tbsp barley malt syrup or honey

For boiling & topping

  • 2 litres water + 1 tbsp barley malt syrup (or honey) + 1 tsp bicarbonate of soda
  • Sesame, poppy or "everything" seasoning, to top

Method

  1. Mix a stiff dough: Combine the starter, water and malt, then add the flour and salt. Mix and knead to a firm, tight, smooth dough — it'll feel much drier than usual and take some elbow grease. Knead 8–10 minutes (or use a mixer).
  2. Bulk ferment: Cover and leave until risen by about a third — roughly 3–4 hours. A stiff dough rises slowly; don't expect it to balloon.
  3. Shape into rings: Divide into 8 pieces (~110g each). Roll each into a ball, then poke a hole through the centre with a floured thumb and gently stretch the ring until the hole is about 4cm (it'll shrink during proofing).
  4. Cold proof overnight: Place the rings on a semolina-dusted tray, cover, and refrigerate overnight (8–16 hours).
  5. Boil: Bring the boiling water + malt + bicarb to a rolling boil. Drop in the cold bagels a few at a time and boil 45–60 seconds per side — longer for chewier, glossier bagels. Lift out and drain.
  6. Top & bake: Dip the wet tops in seeds, then bake on a tray at 220°C for 20–25 minutes until deep golden.
  7. Cool: Cool on a rack — the crust crisps and the crumb sets as they cool.
Tip: The bicarbonate of soda in the boil is the secret to that deep mahogany colour and shine. For a real upgrade, use baked baking soda (bake bicarb at 120°C for an hour) for an even glossier, more authentic crust.

That depth of flavour starts with a lively culture. Ours is live, organic and ready to bake in 2 hours.

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★ Tested in my kitchen

Recipe by Richard. I bake fresh sourdough every single day for the guests at the Airbnb we run, and I've baked and tweaked this one 50+ times before sharing it — so it's reliable enough to hand to someone making their first loaf.

My kitchen sits at around 22–23°C. I mix to a dough temperature of ~25°C (I check it with a probe thermometer), bulk ferment on the side, cold-proof overnight in the fridge, and bake in a cast-iron Dutch oven until the internal temperature hits ~98°C. The times in this recipe assume a similar setup — watch your dough, not the clock, and adjust to your own kitchen.

See how I bake — my kit, temperatures & hard-won tips →