Sourdough Bagel
Target 55% hydration · baking sheet steam · bake at 500°F
Sourdough bagels have the traditional dense, chewy, shiny crust from boiling before baking. Very low hydration (55%) produces the characteristic tight crumb. 12+ hour cold retard essential for flavor. Boil in malt-syrup water 30-60 sec per side before baking for the classic bagel crust. NY-style uses ~15% sugar in the dough; Montreal-style uses honey in the boil.
- Hydration
- 55%
- Salt
- 2.00%
- Levain
- 15–20%
- Bulk @ 76°F
- 1.00h
- Proof @ 76°F
- 12.00h
- Bake temp
- 500°F
- Bake time
- 18m
- Vessel
- baking sheet steam
Flour mix
- bread flour — 100%
Technique
Mix dough (stand mixer recommended due to stiffness). Short 1h bulk. Divide into 100g pieces, shape into rings. Place on parchment, cold retard 12-24h. Bring 4L water + 2 tbsp malt syrup + 1 tsp baking soda to gentle boil. Drop bagels 30 sec per side. Transfer to sesame/poppy/everything seeds if desired. Bake on preheated baking sheet at 500°F with steam for 18 min until deep golden.
Calculator pre-set to Sourdough Bagel's target (55%)
Adjust the slider for personal preference within the workable 50–60% range.
- Flour to add
- 450 g
- Water to add
- 225 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 785 g
- Effective hydration
- 55%
How the math works
Total water = flour × hydration %. Your levain contributes 50 g flour + 50 g water — both count toward the totals. You add only the remainder as fresh flour and water.
Salt % is computed on total flour weight, not final-dough flour.