Can I skip the overnight rise?

Technically yes, but you'll lose that signature sourdough depth! If you're in a pinch, do a 6-8 hour room temperature rise instead - but the fridge method really makes these artisan bagels special.

Why didn't my bagels float when boiling?

This usually means your dough wasn't proofed enough. Next time, let them rise longer before boiling (poke test: if the indentation springs back slowly, they're ready). Also check that your starter was active - that float test matters!

My bagels came out dense - what went wrong?

Oh, I've been there! Most likely either under-kneading (aim for full 10 minutes) or over-proofing (if dough collapses when poked, it's gone too far). Also check your flour - bread flour's higher protein makes chewier bagels.

Can I make these without boiling?

You can bake them straight, but you won't get that classic chewy crust. The boiling step is what gives New York-style bagels their signature texture - trust me, it's worth the extra pot to wash!

How do I know when they're baked through?

They should sound hollow when tapped on the bottom and register about 200°F internally. But honestly? I just go by color - a deep golden brown means they're perfect!

Chewy Sourdough Bagels Recipe That Will Blow Your Mind

Sourdough Bagels

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Make chewy New York-style sourdough bagels at home with this simple recipe. Uses an active starter and overnight fermentation for maximum flavor.

Author: Sophia Collins
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 14 hours (includes overnight rise)
Yield: 8 bagels 1x
Category: Bread
Method: Oven Baked
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

500g bread flour
300g water
100g active sourdough starter
10g salt
20g honey or barley malt syrup
1 tbsp baking soda (for boiling water)

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Instructions

Mix all ingredients until a shaggy dough forms
Knead for 10 minutes until smooth and elastic
Let rise at room temperature for 4 hours
Refrigerate overnight (8-12 hours)
Divide dough into 8 pieces and shape into rings
Boil each bagel for 1 minute per side in baking soda water
Bake at 425°F for 20-25 minutes until golden brown

Notes

Use ripe starter that floats in water
Boiling gives the classic chewy texture
Add toppings immediately after boiling

Nutrition

Serving Size: 1 bagel
Calories: 280
Sugar: 3g
Sodium: 480mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 2g
Protein: 9g
Cholesterol: 0mg

Find it online: https://kitchenuser.net/sourdough-bagels-recipe-chewy-homemade-delights/