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The Best Sourdough Bagels Recipe

The Best Sourdough Bagels Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 144 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes (plus overnight fermentation)
  • Cook Time: 25 minutes
  • Total Time: 13 hours (including resting and rising times)
  • Yield: 8 bagels 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American-Jewish
  • Diet: Vegetarian

Description

These delicious homemade sourdough bagels boast a golden-chewy crust and a delightfully tender crumb, all thanks to the flavor-packed tang of natural sourdough starter. With a relatively simple ingredient list and step-by-step instructions, these classic bagels are perfect for breakfast or anytime snacking. No commercial yeast required—just real, old-fashioned sourdough goodness.

Ingredients

Units Scale

Dough

  • 1 cup (240g) active sourdough starter, fed and bubbly
  • 1 1/4 cups (300g) warm water
  • 4 cups (500g) bread flour
  • 2 tablespoons (25g) sugar
  • 1 tablespoon (16g) salt

Boiling Water Bath

  • 2 quarts water
  • 2 tablespoons honey or barley malt syrup
  • 1 tablespoon baking soda

Optional Toppings

  • 1 egg, beaten with 1 tablespoon water (for egg wash)
  • Poppy seeds, sesame seeds, everything bagel seasoning, or coarse salt

Instructions

  1. Mix the Dough: In a large bowl, combine the active sourdough starter, warm water, and sugar, stirring to dissolve. Add the bread flour and salt. Mix until a shaggy dough forms, then knead by hand or with a dough hook for about 10 minutes, until the dough is smooth and elastic.
  2. First Rise: Cover the bowl with a damp towel or plastic wrap and let the dough rise at room temperature for 4–6 hours, or until noticeably puffy but not necessarily doubled in size.
  3. Shape the Bagels: Turn the dough out onto a lightly floured surface. Divide into 8 equal pieces. Shape each piece into a ball, then poke your finger through the center to create a hole. Gently stretch and shape into a bagel shape, ensuring the hole is about 1.5 inches wide.
  4. Cold Fermentation: Arrange shaped bagels on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate overnight (8–12 hours). This step develops flavor and improves texture.
  5. Boil the Bagels: Preheat your oven to 425°F (220°C). Bring 2 quarts of water to a boil in a large pot, adding the honey (or malt syrup) and baking soda. Working with 2–3 bagels at a time, boil each side for 30–45 seconds. Return to the baking sheet.
  6. Add Toppings: Brush boiled bagels with egg wash if using, then sprinkle with your favorite toppings or leave plain.
  7. Bake: Bake bagels in the preheated oven for 22–26 minutes, rotating the tray halfway, until they’re deeply golden and crusty. Let cool on a rack before slicing and serving.

Notes

  • The cold fermentation stage is crucial for the perfect sourdough flavor—don’t skip it!
  • If you prefer a slightly softer bagel, shorten the boiling time to 20 seconds per side.
  • Bagels freeze well—slice and store in freezer bags for easy toasting later.
  • Be sure your sourdough starter is active and bubbly for best results.

Nutrition

  • Serving Size: 1 bagel
  • Calories: 220
  • Sugar: 3g
  • Sodium: 540mg
  • Fat: 1g
  • Saturated Fat: 0g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 46g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 0mg

Find it online: https://slsrecipes.com/the-best-sourdough-bagels-recipe/