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Sourdough Bagels Recipe

Sourdough Bagels Recipe

Learn how to make authentic homemade sourdough bagels with this foolproof recipe. The overnight fermentation develops complex tangy flavors, while the boiling and baking process creates that signature chewy texture and glossy crust. The best sourdough bagels you'll ever taste!
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
25 mins
Serves:
8 bagels
An overhead shot of freshly baked sourdough bagels arranged on a rustic wooden board, their burnished golden-brown crusts glistening under soft natural light. A cross-section view reveals the chewy, open crumb structure characteristic of sourdough, with visible fermentation bubbles. Some bagels are topped with sesame and poppy seeds, creating visual texture and contrast against the shiny crust. In the background, a bowl of flaky sea salt and a small jar of sourdough starter hint at the artisanal process, while a linen towel adds warmth to the composition. Steam rises subtly from a bagel that's been broken open, emphasizing their fresh-from-the-oven appeal.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">150g active sourdough starter (100% hydration)</li><li class="ingredients-single-item">300ml lukewarm water</li><li class="ingredients-single-item">500g bread flour (plus extra for dusting)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">15g honey (or maple syrup)</li><li class="ingredients-single-item">2 liters water (for boiling)</li><li class="ingredients-single-item">30g barley malt syrup (or honey)</li><li class="ingredients-single-item">Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, flaky sea salt</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Large pot for boiling</li><li class="equipment-single-item">Slotted spoon</li><li class="equipment-single-item">Kitchen scale</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, combine your active sourdough starter with lukewarm water and mix until the starter is fully dissolved. The starter should be bubbly and active for best results – this ensures your bagels will have good rise and that distinctive sourdough flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the honey and mix well. Then incorporate the bread flour and salt. Mix until a shaggy dough forms, then turn onto a clean work surface. Knead for about 10-12 minutes until smooth and elastic. The dough should be quite firm – bagel dough is lower hydration than typical sourdough bread, which contributes to its characteristic chewy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Perform a window pane test by stretching a small piece of dough – it should stretch thin enough to see light through without tearing. This indicates proper gluten development, essential for the bagel's structure. Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rest at room temperature for 4-6 hours until noticeably risen (it won't quite double in size due to the lower hydration).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Divide the dough into 8 equal pieces (about 115-120g each). Roll each piece into a tight ball by cupping your hand over the dough and rotating it against your work surface. Let the balls rest, covered, for 15 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Shape each ball into a bagel. The traditional method is to poke your thumb through the center and gently stretch the hole to about 2.5cm in diameter (it will shrink during proofing). Alternatively, roll each piece into a 20cm rope and wrap it around your hand, overlapping the ends by about 2cm. Roll the overlapped section on your work surface to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the shaped bagels on a baking sheet lined with parchment paper and lightly dusted with flour. Cover with a damp cloth and let them rest at room temperature for 1 hour. Then transfer to the refrigerator for an overnight cold fermentation (8-12 hours). This slow fermentation develops the complex sourdough flavor and improves the texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>The next morning, remove the bagels from the refrigerator while you preheat your oven to 220°C. Bring a large pot of water to a gentle boil and add the barley malt syrup or honey. This gives the bagels their characteristic shiny crust and subtle sweetness.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Test if the bagels are ready by placing one in a bowl of cold water – it should float within 10 seconds. If it floats, they're ready for boiling. If not, let them proof a bit longer at room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Gently lower 2-3 bagels at a time into the simmering water (not vigorous boiling). Boil for 30 seconds on each side for a thinner crust, or up to 2 minutes per side for a chewier, thicker crust. Use a slotted spoon to flip and remove them, returning them to the parchment-lined baking sheet.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the bagels are still wet from boiling, sprinkle your choice of toppings if desired. The moisture helps the toppings adhere without needing an egg wash.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 20-25 minutes, or until the bagels are deep golden brown. For even browning, rotate the baking sheet halfway through baking. The bagels should sound hollow when tapped on the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Transfer to a cooling rack and allow to cool for at least 30 minutes before slicing. This resting period allows the crumb structure to set properly. Enjoy fresh, or store in an airtight container for up to 2 days, or freeze for longer storage. For the best texture after storage, slice and toast before serving.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Sourdough Bagels Recipe?

The key ingredients for sourdough bagels include active sourdough starter, bread flour, salt, honey, water, and barley malt syrup for boiling. Optional toppings include sesame seeds, poppy seeds, everything bagel seasoning, and flaky sea salt.

How to cook Sourdough Bagels Recipe at home?

Learn how to cook Sourdough Bagels Recipe by mixing active starter with water, adding honey and flour to form a firm dough, fermenting it overnight, shaping into rings, then boiling in malt syrup water before baking at 220°C until golden brown. The boiling step is crucial for achieving that characteristic chewy texture and glossy crust.

Why do you need to boil bagels before baking?

Boiling bagels in water with malt syrup or honey is essential as it gelatinises the surface starch, creating that distinctive chewy texture and glossy crust. The longer the boil (30 seconds to 2 minutes per side), the chewier and thicker the crust will be.

What's the purpose of cold fermentation in bagel making?

The overnight cold fermentation in the refrigerator slows down yeast activity while allowing bacterial fermentation to continue, developing complex tangy flavours and improving texture. This step is what gives sourdough bagels their distinctive depth of flavour compared to regular bagels.

How can I tell when my bagel dough is properly kneaded?

Properly kneaded bagel dough should pass the window pane test - a small piece should stretch thin enough to see light through without tearing. The dough should feel firm yet smooth and elastic, not sticky. This indicates proper gluten development, essential for bagels' chewy structure.

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I topped mine with everything bagel seasoning and they were better than my local bakery's version.", "name": "Bakery-Quality Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Alejandro Mendez", "datePublished": "2024-04-10", "reviewBody": "I've tried many bagel recipes but this sourdough version is outstanding. The boiling step really does make all the difference for that authentic bagel crust. My family demolished them in one sitting and asked when I'm making more!", "name": "Family Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-05", "reviewBody": "Worth every minute of the fermentation time! These bagels have the perfect balance of chewiness and that wonderful sourdough tang. I appreciate the detailed instructions that helped me achieve professional results at home.", "name": "Perfect Texture and Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Markus Schmidt", "datePublished": "2024-03-28", "reviewBody": "As someone who's baked sourdough bread for years, I was excited to try these bagels. The recipe is spot-on with the hydration levels and the overnight cold fermentation really develops that complex flavor. The crust is perfectly glossy and the interior is just the right density.", "name": "Sourdough Excellence", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophie Blackwell", "datePublished": "2024-03-20", "reviewBody": "These have become my weekend baking project obsession! The detailed instructions made the process approachable even though I'm not an experienced baker. The honey in the boiling water gives them such a beautiful shine and subtle sweetness that complements the tanginess perfectly.", "name": "Weekend Baking Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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