Sourdough Bagels Recipe – Soft, Chewy, and Full of Flavor
These homemade sourdough bagels have a perfect chewy texture, crisp crust, and rich tangy flavor. Made without commercial yeast, this recipe relies on an active sourdough starter for natural fermentation. Whether you enjoy them plain, topped with sesame seeds, or as a sandwich base, these bakery-style bagels will become a favorite in your kitchen!
Equipment
- ✔ Large mixing bowl
- ✔️ Kitchen scale (for precise measurements)
- ✔️ Dough scraper or spatula
- ✔️ Stand mixer (optional, for kneading)
- ✔️ Baking sheet – Lined with parchment paper
- ✔️ Large pot for boiling bagels
- ✔️ Slotted spoon
- ✔ Cooling rack
Ingredients
- For the Dough:
- ✔️ 500g 4 cups bread flour (high-protein flour recommended)
- ✔️ 100g ½ cup active sourdough starter (100% hydration)
- ✔️ 250g 1 cup warm water
- ✔️ 10g 2 tsp salt
- ✔️ 20g 1 tbsp honey or maple syrup (optional, for slight sweetness)
- For Boiling the Bagels:
- ✔️ 2 liters 8 cups water
- ✔️ 1 tbsp honey or barley malt syrup for a glossy crust
- ✔️ 1 tsp baking soda for better browning
- Optional Toppings:
- ✔️ Sesame seeds
- ✔️ Poppy seeds
- ✔️ Everything bagel seasoning
- ✔️ Coarse salt
Instructions
- Step 1: Prepare the Dough
- 1️⃣ In a large mixing bowl, combine sourdough starter, warm water, and honey (if using). Stir until mixed.
- 2️⃣ Add bread flour and salt, then mix until a rough dough forms. Let it rest for 30 minutes.
- 3️⃣ Knead the dough by hand for 8-10 minutes (or use a stand mixer with a dough hook for 5 minutes) until smooth and elastic.
- Step 2: Bulk Fermentation
- 1️⃣ Cover the bowl with a damp towel and let the dough rise at room temperature (21-24°C / 70-75°F) for 8-10 hours, or until it doubles in size.
- 2️⃣ If needed, place the dough in the fridge overnight for slow fermentation and deeper flavor.
- Step 3: Shaping the Bagels
- 1️⃣ Divide the dough into 8 equal pieces (about 110g each).
- 2️⃣ Roll each piece into a ball, then poke a hole in the center using your finger. Stretch gently to form a bagel shape.
- 3️⃣ Place the shaped bagels on a parchment-lined baking sheet and cover with a towel. Let them rise for 1-2 hours until slightly puffy.
- Step 4: Boiling the Bagels
- 1️⃣ Preheat your oven to 220°C (425°F).
- 2️⃣ Bring a large pot of water to a gentle boil. Add honey and baking soda.
- 3️⃣ Boil each bagel for 30-45 seconds per side, then place them back on the parchment-lined baking sheet.
- 4️⃣ Sprinkle with toppings while bagels are still wet for better sticking.
- Step 5: Baking the Bagels
- 1️⃣ Bake for 20-25 minutes or until golden brown and crisp.
- 2️⃣ Let cool on a wire rack before slicing.
Notes
✔️ For a tangier flavor, refrigerate the dough for up to 24 hours before shaping.
✔️ Boiling is essential for a chewy texture—don’t skip this step!
✔️ Store bagels in an airtight container for up to 3 days or freeze for longer storage.
✔️ Boiling is essential for a chewy texture—don’t skip this step!
✔️ Store bagels in an airtight container for up to 3 days or freeze for longer storage.