Sourdough Bagels with Fresh Milled Flour
These homemade sourdough bagels with fresh milled flour have the perfect chewy crust and soft, fluffy interior. Mix the dough and shape the night before, let it cold ferment in the refrigerator, then boil and bake fresh bagels for breakfast. An easy overnight sourdough recipe the whole family will love!
Equipment
- 1 sheet pan
- 1 kitchen scale
Ingredients
Bagel Dough
- 300 grams water 1 1/4 cups
- 500 grams sourdough starter 2 cups
- 42 grams honey 2 tbsp
- 2 tbsp vital wheat gluten
- 531 grams fresh milled hard white wheat 4 1/4 cups
- 1 1/2 tsp salt add later - see instructions
Water Boil
- 2 tbsp baking soda
- 1 tbsp salt
Egg Wash
- 1 egg
- 1/4 cup water
Instructions
Mix the Dough
- In a large bowl, combine the warm water, active sourdough starter, honey, freshly milled flour, and vital wheat gluten. Mix until no dry flour remains.
- Cover and allow the dough to rest for 20–30 minutes.
Knead
- Add the salt and knead for 8–10 minutes.
- The dough will be stiff—that’s exactly what you want for chewy bagels.
- Rest the dough for 20-30 minutes.
Shape
- Next, divide the dough into 4-ounce portions.
- Flatten slightly, poke a hole through the center with your finger, and gently stretch the hole until it reaches about 1-1½ inches wide. The hole will shrink slightly during boiling and baking.
- Place each bagel on a parchment-lined baking.
Cold Ferment
- Cover and refrigerate for at least 6 hours or overnight.
Boil
- The next morning, remove the bagels from the fridge and uncover. Let it come to room temperature 20-30 minutes while you prep.
- Preheat the oven to 400°F.
- Bring a large pot of water to a gentle simmer and stir in the baking soda and salt.
- Carefully lower the bagels into the water, cooking for 20–30 seconds per side.
- Remove with a slotted spoon and return to the baking sheet.
Egg Wash
- Whisk together the egg and ¼ cup water.
- Brush each bagel with the egg wash.
- Sprinkle with Everything Bagel seasoning if desired.
Bake
- Bake for 15–18 minutes, or until deeply golden brown.
- Allow the bagels to cool for at least 10 minutes before slicing.
Notes
I recommend using freshly milled hard white wheat for these bagels. It creates a lighter color and milder flavor while still producing a wonderfully chewy texture. If using hard red wheat, expect a heartier flavor and slightly darker crumb. This recipe is written using freshly milled flour measured at 125 grams per cup.