The Starter Jar's Authentic Sourdough Bagel Recipe: Achieving Bakery-Quality at Home

Step 1

Prepare the Dough (Autolyse): In a large mixing bowl, combine the active sourdough starter, warm water, bread flour, and barley malt syrup for the dough. Mix until just combined and no dry flour remains. Cover the bowl and let it rest for 30 minutes (autolyse). This step allows the flour to fully hydrate.

Step 2

Add Salt & Knead: After the autolyse, sprinkle the fine sea salt over the dough. Knead the dough for 8-10 minutes, either by hand or using a stand mixer with a dough hook, until it is smooth, elastic, and passes the windowpane test.

Step 3

Bulk Fermentation: Transfer the dough to a lightly oiled bowl, cover, and let it bulk ferment at room temperature (around 72-75°F / 22-24°C) for 3-4 hours. During this time, perform 3-4 sets of stretch and folds every 30-45 minutes during the first 2 hours.

Step 4

Divide & Preshape: Gently turn the dough out onto a lightly floured surface. Divide the dough into 12 equal pieces, each weighing approximately 90-100g. Gently preshape each piece into a tight ball.

Step 5

Shape the Bagels: There are two main methods for shaping. For the poke method, poke a hole in the center of each ball and gently stretch it to about 1.5-2 inches in diameter. For the rope method, roll each ball into a 6-8 inch rope, flatten one end, overlap it with the other end, and roll to seal, forming a ring.

Step 6

Cold Proof: Place the shaped bagels on a parchment-lined baking sheet, ensuring they don't touch. Cover loosely with plastic wrap and refrigerate for 12-18 hours. This cold proof develops deep flavor and makes them easier to handle.

Step 7

Preheat Oven & Prepare Boiling Water: About 30 minutes before baking, preheat your oven to 450°F (232°C) with a baking stone or inverted baking sheet inside. Bring 2 liters of water to a rolling boil in a wide pot, then add 2 tbsp barley malt syrup and 1 tsp baking soda.

Step 8

Boil the Bagels: Gently drop 2-3 bagels at a time into the boiling water. Boil for 30-60 seconds per side. The longer boil creates a chewier bagel.

Step 9

Add Toppings & Bake: Remove boiled bagels with a slotted spoon, letting excess water drain, and place them back on the parchment-lined baking sheet. Immediately sprinkle with desired toppings. Transfer the sheet to the preheated oven.

Step 10

Bake to Perfection: Bake for 18-25 minutes, rotating the sheet halfway through, until the bagels are deep golden brown and glossy. A study by the American Institute of Baking found that proper oven temperature control is critical for crust development, impacting 40% of the final texture.

Step 11

Cool: Transfer the baked bagels to a wire rack to cool completely. Enjoy warm, or slice and toast for later.