# ORIGINAL PLAIN SOURDOUGH BAGELS

This is an easy-to-make sourdough bagel recipe that is almost impossible to mess up.

- Servings: 12 servings
- Cuisine: American
- Category: Baked Goods
- Language: en

## Ingredients

- 464 g water
- 332 g active starter
- 1112 g bread flour (or high-protein AP)
- 55 g turbinado sugar
- 55 g maple syrup
- 22 g salt
- 50 g honey

## Instructions

1. Mix water and active starter together.
2. Add maple syrup, sugar, salt, and flour to the water and starter mixture.
3. Attach the dough hook to your mixer and mix on low until there are no dry spots.
4. Take the bowl off the mixer and pull the dough out.
5. Knead the dough on the counter for about a minute to ensure everything is combined.
6. Shape the dough into a ball.
7. Drop the dough back into the bowl, cover it, and let it rest for 1 hour.
8. After an hour, take the dough out of the bowl and knead it again to create a little tension.
9. Shape the dough into a ball, tucking the bottom underneath.
10. Drop the dough back in the bowl, cover it, and let it bulk rise until doubled (about 6-12 hours).
11. Loosen the dough from the bowl and let it release naturally.
12. Weigh and divide the dough into 12 balls, approximately 170 grams each.
13. Shape each piece into a tight ball, tucking the bottom underneath and ensuring it is sealed.
14. Cover the shaped dough balls with a container (instead of plastic wrap) and let them rest for 20 minutes.
15. After 20 minutes, poke a finger in the middle of each ball and stretch out the hole to form the bagel shape.
16. Place the shaped bagels on parchment squares.
17. Place the shaped bagels in a container, cover it up, and let them do their final rise until soft and puffy (a few hours).
18. Once the bagels are puffy, take them out of the container and stretch out the hole one more time.
19. Preheat the oven to 425°F.
20. Boil water and add about 50g of honey to the boiling water.
21. Boil the bagels for 30 seconds on each side, flipping them carefully.
22. When done, the bagels should still look puffy; place them on a parchment-lined baking sheet.
23. Bake the bagels in the oven at 425°F for about 15 to 18 minutes until golden brown and glossy.
24. Transfer the golden brown bagels to a cooling rack.
25. Let the bagels cool for 1 hour before slicing.

## Equipment

- mixer
- dough hook
- bowl
- counter
- parchment squares
- container
- oven
- parchment-lined baking sheet
- cooling rack

## Tips

- Weigh your dough balls for consistent sizes.
- Use parchment squares for easier transfer to boiling water.
- Cool bagels for at least 1 hour before slicing to avoid a gummy texture.

## Source

- Original video: https://www.facebook.com/share/v/18Db4J9CQ2/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/c656e7d1-079d-482b-afdb-762a211a4f9d
- Extracted: 2026-06-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt