How to make 12 sourdough bagels

PUBLISHED: 00:00 16 September 2015 | UPDATED: 13:25 17 September 2015



not Archant

Julie and David Peeks of Artisan Foodworks sharev their recipe for sourdough bagels

This recipe for bagels is based upon our sourdough bagel recipe. If you own a sourdough starter, replace the overnight sponge with 260g of made up leaven the night before. Bagels are a traditional Jewish bread and are a great snack item on their own or make a great lunch with smoked salmon and cream cheese. They also freeze well so if you make the full batch of 12 you can have a ready supply in the freezer.


For the overnight sponge

125g water

105g strong white flour

30g wholemeal flour

3g yeast

For the dough

615g strong white flour

260g overnight sponge

235g water

40g sugar

30g honey

12g salt

Poppy seeds for sprinkling

10g yeast


The night before, mix the ingredients for the overnight sponge and leave in a large bowl covered with clingfilm allowing the sponge to rise and fall back. The following morning the mix should have bubbles with the gluten starting to form.

On the day of your bake mix the water, overnight sponge, yeast and sugar in a mixing bowl and then add the strong white flour, honey and salt. Knead either by hand or use a mixer on a slow speed for three minutes. Increase the speed of your mixer to maximum for a further six to eight minutes, or by hand continue to knead the dough by stretching out the dough to form the gluten strands.

When the dough is smooth and silky looking, with a sheen over the surface, stretch a piece of the dough to see if the gluten is formed, you should be able to see light through the thin piece of dough and this is called the ‘window pane effect’.

Separate the dough into 12 equal pieces and leave to rest on you workbench for 15 minutes, as this allows the gluten to relax after the stresses and strains you have just subjected it to!

Next, roll out each piece of dough into a long strand of about 20cms. It is best to work on three pieces in succession returning to the first piece after the third for the final stretch. This short time of about 30 seconds to a minute allows the dough to relax and become more workable.

Taper the ends of the dough strand and turn each end onto the other creating a polo mint effect, a dough with a hole! Place the competed bagels on a parchment covered baking sheet(s). On completion of all 12 pieces, place the bagels covered with parchment and cling film in the fridge for at least 30 minutes or up to 24 hours.

When you are ready to bake, preheat your oven to 240C and place a shallow pan of water to boil on your hob (about 4cms deep).

Once the water is boiling, remove the bagels from the fridge. Using a slotted spoon you are going to boil each bagel for 5 – 10 seconds on both sides and place back onto you parchment covered baking sheet. Complete the process for all 12 bagels and sprinkle with poppy seeds.

Immediately place the bagels in your preheated oven and bake for 15 to 20 minutes until golden brown. When you tap the base they sound hollow. Leave to cool on a cooling rack.

Enjoy on their own, with cream cheese, smoked salmon or any other favourite filling.

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