Sourdough Bagels

May 26, 2018





BREAD MAKING is one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world's sweetest smells... there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel, that will leave you emptier of bad thoughts than this homely ceremony of making bread.

- M.F.K. Fisher



Another week, another sourdough diaries adventure.

The magic of flour, salt and water. The only thing I splurged on was the barley malt syrup - which I learned is more of an authentic style bagel and worth the $8.

These were gone in less than 48 hours. No shame.

Now, onto my next baking project!



These turned out on the smaller side, so if you are wanting super market size bagels I would increase the individual dough size from 100g to 150g or 200 g.





For the sponge:

  • 185 grams ( high-gluten or bread flour [I used King Arthur Bread Flour]

  • 1/4 teaspoon instant yeast (I use the Trader Joes brand)

  • 215 grams  water

  • 140 grams sourdough starter

For the dough:

  • 1/4 teaspoon instant yeast

  • 235 grams high-gluten flour (I used 190 grams of bread flour and 45 grams of stone ground whole wheat)

  • 6 grams sea salt

  • 1 1/2 teaspoons malt syrup

For boiling:

  • 1/2 tablespoon into the boiling water

  • 1 tablespoon baking soda into the boiling water


  • an assortment of seeds: sesame seeds, poppy seeds, etc.

  • I used Everything Bagel seasoning, poppyseed and kept some plain.



For full instructions check out the original recipe below!


Recipe from Chocolate & Zucchini blog.

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