Essential Ingredients and Equipment

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Let me tell you something I learned the hard way: not all flour is created equal when it comes to bagel making! I still remember my first batch of bagels where I used all-purpose flour – they were more like sad, floppy bread rings than proper bagels. Trust me, you want to invest in high-protein bread flour, preferably one with at least 13-14% protein content. This higher protein content is crucial for developing that chewy texture we all love in a good bagel.

One ingredient that totally changed my bagel game was diastatic malt powder. I’ll be honest – I had no idea what this stuff was when I first started! But it’s basically malted barley that’s been dried and ground into a powder, and it gives the yeast extra food to work with during fermentation. Just a small amount (about 1% of your flour weight) helps create that beautiful brown crust and subtle sweetness that makes bagels irresistible.

As for equipment, you don’t need anything super fancy, but there are some essentials that will make your life so much easier. A good kitchen scale is non-negotiable – I learned this after trying to make bagels using cup measurements and getting inconsistent results every single time. You’ll also want:

• A large mixing bowl (I prefer glass or stainless steel)
• A bench scraper (seriously, this $5 tool is worth its weight in gold)
• Parchment paper
• A large pot for boiling
• Baking sheets
• A spider strainer or slotted spoon

Optional but helpful items include a stand mixer (though I actually prefer hand-kneading my bagel dough), a baking stone, and silicone mats.

The Perfect Sourdough Bagel Dough

Getting your dough right is where the magic happens, and boy, did it take me some trial and error to figure this out! The key to perfect bagel dough is understanding hydration. You’re looking for a relatively stiff dough – around 58-62% hydration. This is much lower than your typical sourdough bread, and it’s what gives bagels their distinctive chewy texture.

The mixing process starts with combining your mature sourdough starter (I feed mine twice before bagel-making day), bread flour, water, and that tiny bit of diastatic malt powder we talked about. Here’s a pro tip I picked up after countless batches: hold back about 10% of your water at first. This allows you to adjust the hydration based on your flour and environment. Some days you’ll need all of it, others you won’t.

Temperature is crucial here – aim for a final dough temperature around 78°F (26°C). I used to ignore this detail completely, but it makes a huge difference in fermentation. On cold days, I warm my water slightly to compensate. Once everything’s mixed, you’ll start kneading. This is where patience becomes your best friend!

The windowpane test is your secret weapon for knowing when the dough is ready. Take a small piece of dough and gently stretch it – if you can stretch it thin enough to see light through it without it breaking, you’ve developed enough gluten. The first time I achieved a perfect windowpane, I literally did a happy dance in my kitchen! If you can’t get there, keep kneading. The dough should feel smooth and slightly tacky but not sticky.

Fermentation and Shaping Techniques

When it comes to bulk fermentation, I was totally guilty of rushing this step in my early bagel-making days. What a mistake! The bulk ferment is where your sourdough starter really works its magic. You’re looking for the dough to increase by about 30%-50% – not double like regular bread. This usually takes 3-4 hours at room temperature, but here’s a neat trick I discovered: gently press your finger into the dough. If it springs back slowly but doesn’t completely fill in, you’re right where you want to be.

Dividing and pre-shaping is where precision matters. I weigh each piece to exactly 135g (trust me, consistency makes a huge difference!). Once divided, I do a quick pre-shape into balls. Here’s something I wish someone had told me earlier: let these rest for 15-20 minutes before final shaping. This relaxes the gluten and makes the final shaping so much easier.

Now, about shaping methods – this is where things get interesting! The traditional rope method involves rolling each ball into a rope about 8-10 inches long, then wrapping it around your hand and rolling the seam on your work surface. The poke method, which I secretly prefer, involves pushing your thumb through the center of the ball and gradually stretching the hole. Both work great, but the poke method tends to give more consistent results for beginners.

The Cold Retard: A Crucial Step

Let me tell you about my “overnight revelation.” I used to think cold retarding was optional until I made two batches side by side – one with overnight refrigeration and one without. The difference was mind-blowing! That long, cold fermentation develops complex flavors that you just can’t get any other way.

After shaping, I arrange my bagels on parchment-lined baking sheets, making sure to leave enough space between each one. A light coating of oil on the parchment prevents sticking – learned that one the hard way! Cover them loosely with plastic wrap and pop them in the fridge for 8-12 hours. I’ve found 8 hours to be the sweet spot in my kitchen.

During the cold retard, the bagels should puff up slightly but not dramatically. If they over-proof, you’ll lose that characteristic chewy texture. I check them by doing the float test right out of the fridge – a properly retarded bagel should float in cold water.

Boiling and Baking Methods

The boiling step is where bagels really become bagels! I was so nervous about this step at first, but it’s actually pretty straightforward. Fill a large pot with water and add either barley malt syrup or honey (about 1 tablespoon per gallon of water) and baking soda. The honey and baking soda is my favorite method. Some traditional recipes call for lye, but I stick to honey and baking soda for both safety and flavor.

Boiling time affects the final texture: 30 seconds per side gives you a thinner crust, while 1-2 minutes creates a chewier exterior. I go for 1 minute per side because that’s what seems to work the best for me and achieve the texture I like.

For baking, you want your oven screaming hot – 450°F (232°C) with a baking stone if you have one. I create steam by tossing a few ice cubes onto a preheated pan on the bottom rack. The bagels bake for about 20-25 minutes, rotating halfway through for even browning.

Toppings and Variations

Here’s where you can really let your creativity shine! The key to getting toppings to stick is to apply them immediately after boiling, while the surface is still tacky. Don’t make the rookie mistake to add the toppings before boiling them!

For everything bagel seasoning (my absolute favorite), I mix:

• 2 tablespoons poppy seeds
• 2 tablespoons sesame seeds
• 2 tablespoons dried minced onion
• 2 tablespoons dried minced garlic
• 1 tablespoon coarse salt

Don’t be shy with the toppings – they should really cover the surface. Some of my favorite combinations include:

• Jalapeño cheddar (either mixed in the dough or as a topping)
• Cinnamon raisin with a honey-wheat dough base
• Sesame seed and cracked black pepper
• Caramelized onion (worked into the dough) with poppy seeds
• Cinnamon sugar

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Sourdough Bagels

These artisanal sourdough bagels strike the perfect balance between chewy and tender, with a golden-brown exterior. Each bagel boasts a complex, tangy flavor developed through long fermentation, creating deep notes that store-bought varieties simply can't match. Their texture is dense but never tough, with a tight crumb that makes them perfect for toasting and spreading. The crust has that coveted crackly shine that comes from a proper boiling step, while the interior remains pleasantly chewy with tiny, irregular holes characteristic of genuine sourdough. Whether enjoyed plain or topped with classic seeds and seasonings, these bagels offer that authentic, artisanal taste that perfectly balances the subtle sourness of wild yeast with the rich, malty sweetness of traditional bagels.

Course Breakfast, lunch, Side Dish

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Fermentation Time 1 day day

Total Time 1 day day 50 minutes minutes

Servings 6 bagels

Author Jess

Equipment

• 1 Scale
• 1 Stand mixer with dough hook attachment
• 1 bulk fermentation container / bowl
• Plastic wrap
• 1 bench scraper
• 1 baking sheet or stone
• 1 Parchment paper
• 1 large pot for boiling
• 1 Cooling rack
• 1 slotted spoon

Ingredients

• 185 g water
• 21 g granulated sugar
• 150 g active sourdough starter
• 430 g high protein bread flour (~13-14%)
• 9 g salt
• 3 g diastatic malt powder

For boiling:

• 3 qt water
• 30 g honey
• 4 g baking soda

Instructions

• In a bowl of a stand mixer fitted with the dough hook attachment, combine the water, sugar, active sourdough starter, high protein bread flour, all-purpose flour, salt, and diastatic malt powder.
• Mix on low speed (1 in a KitchenAid) for about 2-3 minutes until all dry ingredients have been incorporated.
• Increase the mixer speed to 2 and mix for about 5 minutes until the dough is smooth. This is a stiff dough. Be careful not to overwork your mixer! If you feel any resistance, remove the dough from the mixer and continue kneading by hand until the dough is smoth and elastic.
• Transfer the dough to a bulk fermentation container and let is rest in a warm place for 3-4 hours. The dough is ready once it has risen about 30-50%.
• Divide the dough into 6 equal pieces (about 135g each).
• Shape the dough pieces into balls by pinching the seams together and rolling it on your work surface so it drags and tightens the outside skin of the dough. Set aside and repeat with the other 5 pieces.
• Let the dough balls rest for 15-20 minutes to relax the gluten.
• Grab one of the dough balls and poke a hole in the middle with your thumb. Insert both thumbs in the hole and slowly rotate while stretching the dough. You want to stretch it until the hole is about 4 inches in diameter. It will seem like that hole is too big but it will shrink as it proofs the second time.
• Transfer shaped bagel to a pan lined with parchment paper. Repeat with the remaining bagels.

Second Rise

• Transfer the tray to a warm place in your kitchen and let the bagels proof for about 2 hours until almost doubled. They should be nice and puffy.
• Pop them in the fridge for 8-12 hours.

Boiling

• Place a pan heavy pan or tray at the bottom of the oven. Preheat oven to 450°F (232°C).
• Fill a large pot with water and add either barley malt syrup or honey and baking soda.
• Once the water is boiling, drop 2 or 3 bagels (depending on the size of your pot) into the boiling water. You don't want to overcrowd the pot as bagels will expand while boiling.
• Boil about 1 minute per side.
• Remove bagels with a slotted spoon and place them on the baking sheet. Add desired toping. Repeat with the remaining bagels.

Baking

• Transfer the baking sheet into the preheated oven.
• Add a few ice cubes to the pan that was previusly placed in the oven. Close the oven and set the timer to 20-25 minutes.
• Cool and slice.

Nutrition

Serving: 1ea

Storage and Freezing Guidelines

For storage, let your bagels cool completely – I mean completely! – before storing. They’ll keep at room temperature for 2 days, but I prefer to slice and freeze them. Pop them straight from the freezer into the toaster, and they’re almost as good as fresh. Almost.

Remember, making great sourdough bagels is a journey. Each batch teaches you something new, and that’s part of what makes it so rewarding. Even now, after hundreds of batches, I’m still tweaking and learning. That’s the beauty of sourdough baking!

Conclusion:

Creating sourdough bagels at home is a rewarding journey that combines artisan bread-making skills with traditional bagel techniques. With patience and practice, you’ll master the perfect chewy texture and complex flavors that only sourdough can provide. Remember, great bagels take time, but the results are absolutely worth it! Ready to start your sourdough bagel adventure? Gather your ingredients, feed your starter, and let’s create something amazing together.

Baking has always been a comforting ritual for me, but making this sourdough challah bread was something else. Combining this traditional Jewish bread with the ancient technique of sourdough fermentation felt like weaving together strands of history with each braid of the dough. The first time I made this recipe, the amazing smell of the baking bread filled my home with warmth. And when I finally took a bite and tasted that crusty exterior with the soft, airy interior, I knew I had baked something really unique and special. This sourdough challah recipe makes a delicious bread and has become a staple in my kitchen!

Why You Will Fall in Love With This Sourdough Challah Recipe

You have to try this sourdough challah recipe—it’s amazing! It has an enriched dough with the classic fluffy texture of traditional challah but with an extra tangy flavor from the sourdough. And the best part is, it’s super satisfying to make. You can impress your guests or just treat yourself to this deliciously golden, braided loaf that’s totally picture-worthy. Plus, it’s the perfect way to use up your sourdough starter. Trust me, you’ll be a bread-making pro after trying this beloved classic!

Tips For Making This Sourdough Challah Recipe

While it can be a bit tricky to master, don’t worry, I’ve got some tips that will help you create a beautiful and tasty sourdough challah.

First things first, make sure your sourdough starter is active and bubbly by feeding it several hours before starting your dough. This will ensure that it’s at its peak activity.

Next up, adjust the milk in your recipe to achieve a firm yet pliable dough that holds its shape well during braiding. Developing gluten properly is key to a fluffy and light challah, so make sure to knead the dough thoroughly.

For a more complex and flavorful challah, opt for a slow, cold fermentation in the refrigerator. Practice your braiding skills. Whether you choose a simple three-strand braid or a more complex six-strand braid, a tight and even braid will help your challah bake uniformly and look impressive.

Before baking, brush your challah with an egg wash made of one beaten egg and a tablespoon of water to give it a rich, golden color and a beautiful shine.

Keep an eye on your sourdough challah while baking. Due to the sugars in the dough, it can brown quickly. If it’s browning too fast, cover it with foil.

Finally, let your challah cool on a wire rack after baking to prevent the inside from becoming gummy.

Ingredients:

500g all-purpose flour or bread flour

100g active sourdough starter

70g milk

80g sugar

4 large eggs (plus 1 for the egg wash)

30g vegetable oil

10g salt

Optional: poppy or sesame seeds for topping

Equipment:

Stand mixer with dough hook attachment

Kitchen scale or measuring cups and spoons

Glass bowl

Plastic wrap or kitchen towel

Dough scraper

Pastry brush

Baking sheet

Parchment paper

Instructions – How to Make Sourdough Challah:

Prepare the Dough

Combine the milk, starter, sugar, oil, and eggs in the bowl of a stand mixer with a dough hook attachment. Mix until well combined. Add flour and salt and knead on slow speed for 6-8 minutes. The dough will be smooth and elastic, a little tacky but not sticky.

Bulk fermentation

Grease a large glass bowl with vegetable oil. Form a smooth dough ball and transfer it to the greased bowl. Cover with plastic wrap and let it rise overnight. Depending on your kitchen’s temperature, you can let it rest overnight on the counter at room temperature or in the refrigerator until doubled in size.

Shape

Once your sourdough challah dough has doubled in size, turn it onto a lightly floured surface. Using a scale, divide into the number of strands you want for braiding (three is typical). I love the shape of the 4 strands, so that’s how I shape my sourdough challah bread.

Roll each piece into a long strand, about 12 to 14 inches long.

How to braid the strands together

Arrange the Strands:

Lay the strands parallel to each other on your workspace and pinch them together at one end to secure them.

Visualize the strands numbered 1 to 4 from left to right.

• Move 1 over 3: Begin by taking Strand 1 and crossing it over Strand 3.

• Move 4 to 2: Take Strand 4 and cross it over to where Strand 2 is.

• Move 2 to the far left: Now, cross Strand 2 over to the far left position.

• Repeat: Continue this pattern: the outer right strand moves over to the middle, and the far left strand moves over to the far right.

• Finish the Braid: When you reach the ends of the strands, pinch them together to seal the braid. Tuck both ends under the braid slightly to give a neat appearance.

Second Rise:

Transfer the braided dough onto a parchment-lined baking sheet. Cover lightly with a damp cloth and let it proof for about 4-6 hours, until puffy and nearly doubled in size again. You will know if the challah bread is ready to bake if you lightly press it and it leaves an indentation.

Preheat Oven:

Preheat your oven to 350°F (177°C).

Prepare the Egg Wash:

Beat one egg with a tablespoon of water. Brush this mixture gently over the proofed challah. If desired, sprinkle sesame or poppy seeds on top.

Bake:

Bake challah in the preheated oven for 25-35 minutes or until the sourdough challah is golden brown and sounds hollow when tapped on the bottom. If the bread is browning too quickly, tent it with aluminum foil.

Cool:

Remove from the oven and let cool on a wire rack for at least an hour before slicing to allow the crumb to set properly.

Enjoy your homemade sourdough challah!

How to Serve Sourdough Challah Bread

1. French Toast: Sourdough challah is the perfect bread for making French toast. It’s so spongy that it soaks up the egg mixture like a sponge, making its center all creamy and the outside crispy. You can top it off with some maple syrup, fresh berries, or a sprinkle of powdered sugar to make it even more delicious.

2. Bread Pudding: If you want to have a comforting dessert or brunch, try using chunks of sourdough challah in a bread pudding recipe. The bread’s slight tang adds a unique depth to the sweet, creamy pudding. If you want, you can mix in chocolate chips, nuts, or dried fruit for some added texture and flavor.

3. Sandwiches: Sourdough challah bread is the perfect choice for sandwiches because of its sturdy yet soft texture. You can make a classic deli sandwich with corned beef and Swiss cheese or go for a more fancy option like brie, apple, and honey. This bread can handle all sorts of fillings and won’t fall apart, making it a versatile choice for any sandwich lover out there.

4. Garlic Bread: Slice the challah, brush with a mixture of melted butter, minced garlic, parsley, and a sprinkle of salt, then toast until golden. This can be a delicious side to pasta dishes or a savory soup.

5. Croutons: Cube the sourdough challah, toss it with olive oil, garlic powder, and your favorite herbs, then bake until crispy. These croutons are perfect for adding a crunchy texture to salads or soups.

6. Panini: Use sourdough challah slices to make paninis. The bread grills well and can be filled with a variety of cheeses, meats, and vegetables. The sourdough flavor adds an extra layer of taste to the melted, gooey goodness inside.

7. Bruschetta: Toast slices of sourdough challah and top them with a mixture of chopped tomatoes, basil, garlic, olive oil, and balsamic vinegar for a quick and tasty bruschetta.

8. Avocado Toast: For a simple, healthy breakfast or snack, top toasted sourdough challah slices with smashed avocado, a squeeze of lemon, salt, and pepper.

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Sourdough Challah Recipe

Perfectly golden and slightly crisp crust with a tender and chewy interior, this Sourdough Challah Recipe makes every bite gratifying experience. Make it for breakfast, lunch, or just to impress guest in any occassion!

Course Breakfast, lunch, Snack

Keyword Sourdough Breads

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Resting Time 18 hours hours

Servings 1 loaf

Author Jess

Equipment

• Stand mixer with dough hook attachment
• Scale or measuring cups and spoons
• Glass bowl
• Plastic wrap
• Kitchen towel
• Dough scraper
• Pastry brush
• Baking sheet
• Silicone mat or parchment paper

Ingredients

• 70 g milk 1/4 cup
• 200 g large eggs 4 eggs, plus 1 for the egg wash
• 500 g all-purpose flour or bread flour 4 to 4 1/4 cups
• 100 g active sourdough starter 1/2 cup
• 80 g sugar 1/3 cup
• 30 ml vegetable oil 2 tablespoons
• 10 g salt 2 teaspoons

Instructions

Prepare Dough:

• Combine the milk, starter, sugar, oil, and eggs in the bowl of a stand mixer with a dough hook attachment. Mix until well combined.
  70 g milk, 200 g large eggs, 100 g active sourdough starter, 80 g sugar, 30 ml vegetable oil
• Add flour and salt and knead on slow speed for 6-8 minutes. The dough will be smooth and elastic, a little tacky but not sticky.
  500 g all-purpose flour or bread flour, 10 g salt

Bulk Fermentation:

• Grease a large glass bowl with vegetable oil. Form a smooth dough ball and transfer it to the greased bowl.
• Cover with plastic wrap and let it rise overnight 8-12 hours, or until doubled in size.

Shape:

• Once your sourdough challah dough has doubled in size, turn it onto a lightly floured surface.
• Using a scale, divide into the number of strands you want for braiding (three is typical).
• Roll each piece into a long strand, about 12 to 14 inches long.
• Make the braid and tuck both ends under the braid.

Second Rise:

• Transfer the braided dough onto a parchment-lined baking sheet. Cover lightly with a damp cloth and let it proof for about 4-6 hours, until puffy and nearly doubled in size again.

Bake:

• Preheat your oven to 350°F (175°C).
• Beat one egg with a tablespoon of water. Brush this mixture gently over the proofed challah. If desired, sprinkle sesame or poppy seeds on top.
• Bake challah in the preheated oven for 25-35 minutes or until the sourdough challah is golden brown and sounds hollow when tapped on the bottom.

Cool:

• Remove from the oven and let cool on a wire rack for at least an hour before slicing.

How to store challah bread

Cool Completely: Before storing, allow the challah to cool completely on a wire rack. Storing while still warm can lead to condensation, making the bread soggy.

Room Temperature Storage:

For Short-Term: Wrap the challah in plastic wrap or place it in a large resealable plastic bag. This will help keep the bread from drying out. It’s best consumed within 1-2 days.

For Slightly Longer: If you need to store the bread for up to a week, wrapping it first in parchment paper and then in foil can help preserve its freshness. Keep it in a cool, dry place away from direct sunlight.

Freezing for Long-Term Storage:

Slice Before Freezing: If you anticipate needing only portions at a time, slice the challah before freezing. Wrap each slice or portion tightly in plastic wrap and then place them in a freezer bag.

Whole Loaves: To freeze a whole loaf, wrap it thoroughly in plastic wrap, then again in foil, and finally place it in a freezer bag. Be sure to squeeze out as much air as possible before sealing the bag.

Thawing: When ready to eat, remove the challah from the freezer and let it thaw at room temperature while still wrapped. This helps prevent the bread from losing moisture.

Refreshing Sourdough Challah: If the challah has stiffened or dried out a bit, you can refresh it in the oven. Preheat your oven to 350°F (175°C), remove any plastic wrap, and heat the bread directly on the rack for about 5-10 minutes, or until it’s warmed through and slightly crisp on the outside.