02/24/2026
My FAV sourdough bagel recipe (below!). These are incredible with a touch of whole wheat (or, mix of whole wheat and whole rye), but for the most traditional bagel, just go with all high protein white flour. Their texture is chewy but still soft and yielding (see the final seconds of the videoāincredible). With a beautifully brown exterior and slight crisp, itās pretty much impossible to each just one of these bad boys.
This is the same recipe thatās in my cookbook!
Levain
* 116g high protein flour
* 58g water
* 23g sourdough starter, ripe
Main Dough
* 748g high protein flour
* 100g whole wheat flour
* 472g water
* 29g caster sugar
* 29g barley malt syrup
* 18g salt
* 7g diastatic malt
* 197g levain
Method
1. Levain (night before): Mix all levain ingredients. Ferment 12 hours at warm temp.
2. Mix: Dissolve sugar, malt syrup, diastatic malt, and salt in a splash of the water. Combine with flour, remaining water, and levain in a stand mixer. Mix on low for 5 minutes until smooth.
3. Bulk Fermentation (3 hours): One fold at the halfway mark.
4. Divide & Shape: Divide into 12 x 125g pieces. Degas, form a rectangle, cinch into a tube, roll to 12ā³, wrap around your hand, and pinch to seal. Place on a cornmeal-dusted half sheet.
5. Proof: Cover and proof 2 hours at room temp (~72-74Ā°F). Refrigerate overnight.
6. Boil (next morning): Preheat oven to 475Ā°F convection / 500Ā°F standard with a baking stone and steam setup. Boil bagels straight from the fridge, about 40 seconds per side. Drain, transfer to a parchment-lined sheet, and top as desired.
7. Bake (20 min total): 10 min with steam at 475Ā°F convection / 500Ā°F standard. Vent, rotate, 5 min more. Drop to 450Ā°F, then cook for 5 min more. Cool 15-20 min on a wire rack.
