The Starter Jar's Best Sourdough Bagels: A Chewy, Authentic Recipe

Step 1

In a large mixing bowl, combine the active The Starter Jar sourdough starter, warm water, and barley malt syrup (if using in dough). Whisk until mostly dissolved.

Step 2

Add the bread flour and fine sea salt to the wet ingredients. Mix with a spoon or your hands until a shaggy dough forms and no dry spots remain.

Step 3

Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes. This allows the flour to fully hydrate.

Step 4

Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and passes the windowpane test. Alternatively, use a stand mixer with a dough hook for 6-8 minutes on medium speed.

Step 5

Place the dough in a lightly oiled bowl, cover, and let it ferment at room temperature (70-75°F / 21-24°C) for 2-4 hours, or until it has increased by about 20-30% in volume. Perform one set of stretch and folds after the first hour.

Step 6

Gently turn the dough onto a lightly floured surface. Divide the dough into 8-10 equal pieces (around 80-90g each). Roll each piece into a tight ball, then create a hole in the center with your thumb and gently stretch it to about 1.5-2 inches in diameter.

Step 7

Place the shaped bagels on a parchment-lined baking sheet, ensuring they have space between them. Cover loosely with plastic wrap and refrigerate for 8-12 hours, or overnight. This slow proof develops complex flavors and aids in texture.

Step 8

The next morning, preheat your oven to 450°F (230°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 (or baking soda) and 1 tsp salt.

Step 9

Gently drop 2-3 bagels into the boiling water, ensuring they don't overcrowd the pot. Boil for 30-60 seconds per side for a chewier bagel, or 90 seconds per side for an even chewier, denser result.

Step 10

Remove the boiled bagels with a slotted spoon, letting excess water drain. Place them back on the parchment-lined baking sheet. Immediately sprinkle with desired toppings while still wet.

Step 11

Carefully transfer the bagels to the preheated oven. Bake for 18-25 minutes, rotating halfway through, until they are golden brown and cooked through.

Step 12

Transfer the baked bagels to a wire rack and let them cool completely before slicing and serving. This allows the interior to set properly.