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Sourdough Everything Bagels

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Prep Time 30 minutes
Cook Time 18 minutes
Resting time 1 day
Total Time 1 day 48 minutes
Servings 6 bagels
Calories 327
Naturally leavned, these sourdough bagels are true New York style bagels.



  • 240 g. ripe starter (active)
  • 100 g. water
  • 340 g. bread flour
  • 25 g. sugar
  • 20 g. non-diastatic malt powder (plus approximately 2 tbsp. for water bath)
  • 10 g. salt

Everything Seasoning:

  • 1 tbsp. poppy seeds
  • 1 tbsp. black sesame seeds
  • 1 tbsp. white sesame seeds
  • 1 tbsp. plus 1 tsp. dried onion
  • 1 tbsp. dried garlic
  • 2 tsp. flaky sea salt (I recommend Maldon Sea Salt)


  • Dough. In a mixing bowl fitted with the dough hook, combine the starter, water, bread flour, sugar, and 20 g. of malt powder. Knead on a medium-low speed for about 7 minutes. Then, with the mixer on a low speed, slowly add the salt. Once combined, increase the mixer to medium-low, and continue kneading an additional 3-5 minutes. The salt should be fully absorbed (you should not feel the salt when you touch the dough) and the dough should be very smooth. To make sure the gluten is fully developed, do a windowpane test. Take a small piece (less than 1 tsp.) of dough and stretch it between your fingers. It should form a “window pane”, meaning it should get thin enough that it is translucent without it ripping. If it is not at that point yet, continue kneading in the machine at 1 minute intervals or knead by hand until it passes the test.
  • Divide the dough into equal portions, each approximately 120 g. (If you want your bagels to each be equal, weigh the full entire dough and divide the weight by 6.) Shape each one into a ball, covering each with plastic wrap. Taking one dough ball at a time, flatten the ball into an oval with your fingers so that the long part of the oval is horizontal in front of you. Fold over the top third onto itself. Make another fold over the remaining portion of the dough. With both your hands, roll the dough into a rope, approximately 8-9 inches long. Cover with plastic wrap. Repeat with remaining dough balls. Allow the six ropes to rest for 15 minutes.
  • Attach the ends of each rope to form bagels. Place each bagel on a baking sheet lined with parchment paper and lightly dusted with semolina flour. (Alternatively, you can use all purpose or bread flour or you can lightly grease the parchment with non-stick spray.) Lightly spray non-stick spray on plastic wrap and use that to loosely cover the bagels. Allow them to rise at a warm room temperature for approximately 4-8 hours. The bagels will not double in size, but they should be slightly fluffy. To be sure they have risen enough, place one bagel in a bowl filled with warm water. If it floats within 10 seconds, they have risen enough. If they have not, allow them to rest an additional 30 minutes and keep checking. (Note: brush off as much of the water as possible after each float test. Before returning the bagel to the baking sheet, dust it lightly with more semolina or other flour or lightly grease the area where that bagel was with non-stick spray to avoid sticking.) Place the tray, tightly covered in plastic wrap, in the refrigerator overnight. (Note: I have allowed them to rise as long as 8 hours and they still did not pass the float test. I put them in the refrigerator overnight and allowed them to rest at room temperature for approximately 4-6 hours the next day when they finally passed the float test.)
  • In the morning, remove the tray from the refrigerator and loosely cover the bagels in plastic wrap lightly coated with non-stick spray. Allow them to rest in a warm room temperature setting for at least one hour. You may want to do another float test to be certain that they are ready to be boiled and baked. The bagels will not rise much, but they should be slightly puffy.
  • Approximately 30 minutes before you plan to boil the bagels, preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
  • Everything Seasoning. Combine all ingredients in a small bowl or ramekin. Pour them onto a sheet of aluminum foil or parchment paper. (I find using foil a bit easier because you can fold up the edges to prevent the spread of seeds all over the countertop and floor and it makes for easy cleanup.) Set aside.
  • Using a pot large enough to comfortably hold 2 or 3 bagels at a time, bring a pot of water with 2 tbsp. of non-diastatic malt powder to a boil. Place 2 or 3 bagels at a time into the boiling water for 30 seconds. Flip each bagel and boil for an additional 30 seconds. Using a strainer or a slotted spoon, remove each bagel from the water and place on top of the bed of seeds. Coat the bagels in the seeds and place each bagel on the prepared baking tray. Repeat with the rest of the bagels.
  • Bake the bagels for 16-20 minutes, until the tops are browned.



  • If your kitchen runs on the cool side, you can place the bagels in a cool oven (meaning, the oven has not been turned on for at least several hours) with just the light on. The light gives off enough heat turn the oven’s temperature to approximately 85°F. Just be sure not to turn the oven on while your bagels are resting in there!
  • Once baked and cooled, the bagels can be stored in the freezer for months. I recommend slicing them before freezing. To defrost, wrap each bagel individually in foil, place in cold oven, and turn oven on to 350°F. Within a few minutes of your oven reaching 350°F, your bagels should be defrosted and nicely warmed, begging for butter to be shmeared all over them.
Calories: 327kcal
Course: Bread, Breakfast
Cuisine: Jewish
Keyword: bagels, sourdough, spice blend


Calories: 327kcal | Carbohydrates: 61g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 1289mg | Potassium: 175mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 2mg