{"id":23504,"date":"2026-03-03T15:53:31","date_gmt":"2026-03-03T22:53:31","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=23504"},"modified":"2026-03-03T15:53:53","modified_gmt":"2026-03-03T22:53:53","slug":"sourdough-bagels","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/sourdough-bagels\/","title":{"rendered":"Sourdough Bagels"},"content":{"rendered":"<div id=\"tasty-recipes-12178\" class=\"tasty-recipes tasty-recipes-12178 tasty-recipes-print tasty-recipes-has-image\" data-tr-id=\"12178\" data-tasty-recipes-customization=\"primary-color.background-color\">\n<header class=\"tasty-recipes-entry-header\">\n<div class=\"tasty-recipes-image\"><img decoding=\"async\" class=\"attachment-thumbnail size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2020\/06\/theperfectloaf-sourdough-bagel-title-2-320x240.jpg\" alt=\"Sourdough bagel\" width=\"320\" height=\"240\" data-pin-nopin=\"true\" \/><\/div>\n<div class=\"tasty-recipes-header-content clearfix\">\n<h2 class=\"tasty-recipes-title\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Sourdough Bagel<\/h2>\n<div class=\"tasty-recipes-details\">\n<ul>\n<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"> Author:<\/span> <a class=\"tasty-recipes-author-name\" href=\"https:\/\/www.theperfectloaf.com\" data-tasty-recipes-customization=\"detail-value-color.color\">Maurizio Leo<\/a><\/li>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"> Prep Time:<\/span> <span class=\"tasty-recipes-prep-time\" data-tasty-recipes-customization=\"detail-value-color.color\">24 hours<\/span><\/li>\n<li class=\"total-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"> Total Time:<\/span> <span class=\"tasty-recipes-total-time\" data-tasty-recipes-customization=\"detail-value-color.color\">24 hours<\/span><\/li>\n<li class=\"yield\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"> Yield:<\/span> <span class=\"tasty-recipes-yield\" data-tasty-recipes-customization=\"detail-value-color.color\">12 bagels<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/header>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-description\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p>My recipe for flavorful and chewy sourdough bagels with a thin and slightly crispy crust. Delicious topped with an everything bagel mix, coarse sea salt, oats, seeds, or anything else you can dream up!<\/p>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-ingredients\">\n<div class=\"tasty-recipes-ingredients-header\">\n<div class=\"tasty-recipes-ingredients-clipboard-container\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n<\/div>\n<div class=\"tasty-recipes-units-scale-container\"><\/div>\n<\/div>\n<div class=\"tasty-recipes-ingredients-body\" data-tasty-recipes-customization=\"body-color.color\">\n<h4>Levain<\/h4>\n<ul>\n<li><span data-amount=\"116\" data-unit=\"g\">116g<\/span> high protein flour<\/li>\n<li><span data-amount=\"58\" data-unit=\"g\">58g<\/span> water<\/li>\n<li><span data-amount=\"23\" data-unit=\"g\">23g<\/span> sourdough starter, ripe<\/li>\n<\/ul>\n<h4>Main Dough<\/h4>\n<div id=\"AdThrive_Recipe_1_desktop\" class=\"adthrive-ad adthrive-recipe adthrive-recipe-1 adthrive-ad-cls\" data-google-query-id=\"CNWzou7ohJMDFYMeRAgd7PcuZg\">\n<div id=\"google_ads_iframe_\/18190176,21755879425\/AdThrive_Recipe_1\/5f6dde95af6afcbb215edd2f_0__container__\"><iframe id=\"google_ads_iframe_\/18190176,21755879425\/AdThrive_Recipe_1\/5f6dde95af6afcbb215edd2f_0\" tabindex=\"0\" title=\"3rd party ad content\" src=\"https:\/\/d9b21b77ada78bf03c5224478a69454a.safeframe.googlesyndication.com\/safeframe\/1-0-45\/html\/container.html\" name=\"\" width=\"1\" height=\"1\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" sandbox=\"allow-forms allow-popups allow-popups-to-escape-sandbox allow-same-origin allow-scripts allow-top-navigation-by-user-activation\" data-is-safeframe=\"true\" aria-label=\"Advertisement\" data-google-container-id=\"3\" data-load-complete=\"true\" data-mce-fragment=\"1\"><\/iframe><\/div>\n<\/div>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li><span data-amount=\"848\" data-unit=\"g\">848g<\/span> high protein flour<\/li>\n<li><span data-amount=\"472\" data-unit=\"g\">472g<\/span> water<\/li>\n<li><span data-amount=\"29\" data-unit=\"g\">29g<\/span> sugar, caster<\/li>\n<li><span data-amount=\"29\" data-unit=\"g\">29g<\/span> barley malt syrup<\/li>\n<li><span data-amount=\"18\" data-unit=\"g\">18g<\/span> salt<\/li>\n<li><span data-amount=\"7\" data-unit=\"g\">7g<\/span> diastatic malt<\/li>\n<li><span data-amount=\"197\" data-unit=\"g\">197g<\/span> levain<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<div id=\"AdThrive_Native_Recipe_1\" class=\"adthrive-ad adthrive-native-recipe\"><\/div>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-header\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n<\/div>\n<div class=\"tasty-recipes-instructions-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li><strong>Levain<\/strong> (the night before mixing, 9:30 p.m.)<br \/>\nMix all the Levain ingredients in a container and leave it at a warm temperature for 12 hours.<\/li>\n<li><strong>Mix<\/strong> (9:30 a.m.)<br \/>\nAdd a splash of the mixing water, sugar, barley malt syrup, diastatic malt powder, and salt to a small bowl and mix together. To your stand mixer\u2019s mixing bowl, add the malt syrup slurry, flour, water, and ripe levain. Mix on low speed for approximately 5 minutes until the dough strengthens and begins to smooth. Transfer your dough to a bulk fermentation container and cover.<\/li>\n<li><strong>Bulk Fermentation<\/strong> (9:45 a.m. to 12:45 p.m.)<br \/>\nGive this dough a single fold after 1 hour and 30 minutes into bulk fermentation.<\/li>\n<li><strong>Divide and Shape<\/strong> (12:45 p.m.)<br \/>\nUse a half baking sheet (so it fits into your refrigerator) to hold the 12 pieces of shaped dough. Spread a thin layer of cornmeal on the half sheet to prevent sticking. Divide the dough into twelve 125g pieces. First, degas the piece by tamping down a bit with your hand. Then, form the piece into a rough rectangle and cinch down from the top, so the dough ends up in a little tube. Roll the tube out to a 12\u2033 long tube. Wrap the dough around the backside of your hand and pinch it together in the front. Roll a few times on the counter to seal. Transfer to the cornmeal-dusted baking sheet. Repeat for remaining dough pieces.<\/li>\n<li><strong>Proof<\/strong> (1:00 p.m. to 3:00 p.m.)<br \/>\nCover the baking sheet with a\u00a0large, reusable plastic bag and seal shut. Let the dough proof at room temperature, around 72-74\u00b0F (22-23\u00b0C), for 2 hours. The dough should puff up slightly after this time but not excessively. If the dough still feels very dense to the touch, give it another 15-30 minutes and check again. After 2 hours, place the covered baking sheet into the fridge overnight at around 39\u00b0F (4\u00b0C).<\/li>\n<li><strong>Boil and Top<\/strong> (9:30 a.m., Day Three)<br \/>\n<strong><em>Oven prep:<\/em><\/strong>\u00a0Before you begin boiling your bagel dough, preheat your oven to 475\u00b0F (245\u00b0C) with convection or 500\u00b0F (260\u00b0C) without convection. Place one rack at the bottom third of the oven. Place a\u00a0baking stone\u00a0or\u00a0baking steel on the rack to preheat. Place a roasting pan on the bottom filled with lava rocks to prepare to steam. I also fill a cup of ice and place it next to my oven (I will pour this over the lava rocks to steam the oven).<br \/>\n<strong><em>Boiling equipment prep:<\/em><\/strong> Fill a wide pot with water and bring to a low boil. Next to your stovetop, place a half baking sheet with a cooling rack inside, this will hold the wet bagels for a minute and allow them to drain. Next, line a full baking sheet with parchment paper \u2014 this will hold the dough as it bakes. Finally, grab any toppings you\u2019d like (poppy, oat, everything bagel mix, sesame, etc.) and place them in bowls on your work surface.<br \/>\n<strong><em>Boil:<\/em><\/strong> Once the water is at a low boil, boil the proofed sourdough bagel dough straight from the fridge, about 40 seconds per side. Using a spider strainer, transfer each piece to the cooling rack inside the baking sheet to drain while you boil the rest of the dough. Then, transfer the boiled bagels to the full baking sheet and top, if desired.<\/li>\n<li><strong>Bake<\/strong> (9:45 a.m.)<br \/>\nSlide the pan with all the bagel dough into the oven and pour the cup of ice over the roasting pan with lava rocks. Quickly close the oven.<br \/>\nBake at 475\u00b0F (245\u00b0C) convection (500\u00b0F (260\u00b0C) without convection) for 10 minutes with steam. After 10 minutes, vent the oven and remove the steaming pan, rotate the baking sheet 180\u00b0, and bake for 5 minutes longer. After this 5 minutes, turn the oven down to 450\u00b0F (235\u00b0C) and bake for 5 minutes longer for a total of 20 minutes. Remove the sheet when the bagels are nicely colored. Let cool 15-20 minutes on a wire rack.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-notes\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li>These are wonderful topped with an Everything Bagel mix, rolled oats, sesame seed mixture, or any other topping you\u2019d like.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-source-link\">\n<p><strong class=\"tasty-recipes-label\">Find it online<\/strong>: <a href=\"https:\/\/www.theperfectloaf.com\/sourdough-bagel\/\">https:\/\/www.theperfectloaf.com\/sourdough-bagel\/<\/a><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Sourdough Bagel Author: Maurizio Leo Prep Time: 24 hours Total Time: 24 hours Yield: 12 bagels Description My recipe for flavorful and chewy sourdough bagels with a thin and slightly crispy crust. Delicious topped with an everything bagel mix, coarse sea salt, oats, seeds, or anything else you can dream up! Ingredients Levain 116g high &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/sourdough-bagels\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Sourdough Bagels&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,185],"tags":[],"class_list":["post-23504","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection","category-third-party-material"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/23504","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=23504"}],"version-history":[{"count":1,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/23504\/revisions"}],"predecessor-version":[{"id":23505,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/23504\/revisions\/23505"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=23504"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=23504"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=23504"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}