Sourdough Bagels

by

I still remember the first time I pulled a tray of sourdough bagels out of my oven—their crusts beautifully blistered, their centers perfectly chewy, and that unmistakable aroma of naturally fermented dough filling the kitchen. Making sourdough bagels at home feels like a small baking victory. They’re hearty, flavorful, and just rustic enough to make you feel like a true bread artisan.

What I love most about sourdough bagels is their depth of flavor. Unlike quick-rise versions, these develop a subtle tang and complex texture thanks to natural fermentation. They’re perfect toasted with cream cheese, piled high with smoked salmon, or simply enjoyed warm with butter. Once you make them from scratch, it’s hard to go back to store-bought.

What You Need To Make This Recipe

Active sourdough starter: This is the heart of the recipe. Your starter should be bubbly, well-fed, and at peak activity to give the bagels proper rise and that signature tangy flavor. If your starter isn’t active enough, your bagels may turn out dense.

Bread flour: Bread flour provides the high protein content necessary for chewy bagels. The extra gluten strength gives structure and that classic dense-but-soft texture that bagels are known for.

Water: Room temperature water hydrates the dough and activates the starter. The amount of water controls the firmness of the dough—bagel dough is intentionally stiffer than regular bread dough.

Honey or sugar: A small amount adds mild sweetness and supports fermentation. It also contributes to the beautiful golden color during baking.

Salt: Essential for flavor and dough strength. Salt balances the tang of the sourdough and enhances the overall taste.

Baking soda: Added to the boiling water bath before baking, baking soda helps create that shiny, chewy crust by altering the pH level of the water.

Optional toppings: Sesame seeds, poppy seeds, everything bagel seasoning, or coarse salt can be added before baking for texture and flavor.

Ingredients List

  • 1 cup (240g) active sourdough starter
  • 1 cup (240ml) water (room temperature)
  • 2 tablespoons honey or sugar
  • 4 cups (500g) bread flour
  • 1½ teaspoons salt
  • 8 cups water (for boiling)
  • 1 tablespoon baking soda (for boiling water)
  • Optional toppings: sesame seeds, poppy seeds, everything seasoning

How to Make Sourdough Bagels

Feed and Prepare the Starter

Make sure your sourdough starter is active and bubbly. Feed it 4–6 hours before you plan to mix the dough, depending on your kitchen temperature. It should double in size and pass the float test.

Mix the Dough

In a large bowl, combine the active starter, water, and honey. Stir until mostly dissolved. Add the bread flour and salt. Mix until a stiff dough forms. Bagel dough should feel firm and slightly dry compared to regular bread dough.

Knead the Dough

Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Because this is a low-hydration dough, it will take some effort, but that’s what builds the chewy structure.

Bulk Fermentation

Place the dough in a lightly greased bowl, cover, and let it ferment at room temperature for 6–8 hours, or until slightly puffed (not necessarily doubled). For deeper flavor, you can refrigerate overnight after a few hours at room temperature.

Shape the Bagels

Divide the dough into 8 equal pieces. Roll each piece into a ball, then poke your thumb through the center and gently stretch to form a ring. Make the hole slightly larger than you think—it will shrink during proofing and baking.

Final Proof

Place the shaped bagels on a parchment-lined baking sheet. Cover loosely and let rest for 1–2 hours at room temperature, or refrigerate overnight for improved flavor and easier handling.

Boil the Bagels

Preheat your oven to 425°F (220°C). Bring 8 cups of water to a boil and add the baking soda. Boil each bagel for 30–60 seconds per side. The longer the boil, the chewier the crust.

Add Toppings

While still damp from boiling, sprinkle your desired toppings over the bagels. Press gently so they adhere.

Bake

Bake for 20–25 minutes, or until deep golden brown. Allow them to cool on a wire rack for at least 20 minutes before slicing.

Tips for Making This Recipe

  • Use bread flour, not all-purpose flour, for authentic chewiness.
  • Keep the dough stiff; avoid adding too much extra water.
  • Don’t skip the boiling step—it’s essential for texture.
  • Refrigerating overnight enhances flavor and makes shaping easier.
  • If your kitchen is cool, fermentation will take longer. Be patient.
  • For extra shine, you can add a teaspoon of honey or barley malt syrup to the boiling water.
  • Allow bagels to cool fully before slicing to avoid a gummy interior.

FAQs

Why are my sourdough bagels too dense?
Your starter may not have been active enough, or the dough may have under-fermented. Make sure your starter is bubbly and strong before mixing.

Can I use all-purpose flour instead of bread flour?
You can, but the texture will be softer and less chewy. Bread flour gives the best results.

How long do sourdough bagels last?
They stay fresh for about 2 days at room temperature in an airtight container. For longer storage, freeze them sliced for up to 3 months.

Can I make them without boiling?
Boiling is what gives bagels their signature crust. Skipping this step will result in a bread-like roll rather than a true bagel.

How do I know when they’re fully baked?
They should be deep golden brown and sound hollow when tapped on the bottom.