Like most bagel recipes, this one involves poaching the dough before baking which makes them chewy with a soft crust. This recipe takes around 6 hours, although longer if you leave the dough in the fridge overnight. It makes 12 bagels.

You will need:

  • 400g strong white flour
  • 100g wholemeal bread flour
  • 100g rye flour
  • 17g salt
  • 400g white sourdough starter
  • 40g honey
  • 260g tepid water
  • Poppy, pumpkin, sunflower seeds for topping (optional)
  • Semolina for dusting
Method for Bagels:
  1. Combine the flours and salt in a large bowl. Add the starter, honey and water and mix into a dough. Leave the dough to rest for 30 minutes.
  2. Knead for around 10 minutes or use an electric mixer
  3. Cover the dough and let it rest for 3 hours or leave in the fridge overnight
  4. Once the dough has been rested, turn it out onto a lightly floured surface and roll it into a sausage. Split the dough into 12 pieces (use scales it that helps).
  5. Roll each piece into a baguette shape and then cross the two ends over to form a ring. Put three fingers through the hole in the middle and gently roll the seam on the work surface until it has sealed.
  6. Transfer the bagels to an oiled baking sheet and leave them to prove for 2 hours. They should be noticeably bigger.
  7. Fill a large pan with boiling water and then boil the bagels for 1 minute (30 seconds on each side). Drop the bagels into your seeds and then transfer to a baking tray with the seeds side down.
  8. Preheat the oven to 240C / gas mark 9.
  9. Once the oven has reached temperature, turn it down to 220C / gas mark 7 and cook for 15 – 20 minutes. The longer you cook them, the crunchier they will be.

Sourdough Starter

 £ 4.99+PP


Make sure you use a starter that has been fed in the last 24 hours when baking.

The starter usually "peaks" about 3-4 hours after a feed.