Go Back
sourdough bagels served 1
Lucy

The Best Sourdough Bagel Recipe – Easy & Chewy Homemade Guide

Sourdough bagels bring together the crispness of a traditional bagel with the tangy depth of natural fermentation. Unlike store-bought varieties, homemade sourdough bagels are free from preservatives, rely on a wild yeast starter, and deliver a chewier, more flavorful bite. This recipe walks you through every step to ensure perfect homemade bagels every time.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Servings: 8 bagels
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Dough:
  • 150 g active sourdough starter fed and bubbly
  • 250 g warm water
  • 500 g bread flour high protein, 12-14%
  • 10 g salt
  • 15 g honey or malt syrup
For Boiling:
  • 1 tablespoon honey or malt syrup
  • 3 liters water

Method
 

Step 1: Prepare the Dough
  1. In a large mixing bowl, combine sourdough starter, warm water, bread flour, salt, and honey/malt syrup.
  2. Mix until a rough dough forms, then let it rest for 30 minutes.
  3. Knead the dough for 8-10 minutes until smooth and elastic.
Step 2: Bulk Fermentation
  1. Cover the bowl and let the dough ferment at room temperature for 8-12 hours (overnight).
  2. The dough should double in size and feel slightly puffy when ready.
Step 3: Shape the Bagels
  1. Divide the dough into 8 equal pieces.
  2. Roll each piece into a smooth ball.
  3. Poke a hole in the center with your finger and gently stretch into a bagel shape.
  4. 💡 Pro Tip: Make the hole slightly bigger than you think—it will shrink during baking!
Step 4: Cold Fermentation
  1. Place shaped bagels on a parchment-lined tray.
  2. Cover and refrigerate for 12-24 hours for enhanced texture and flavor.
Step 5: Boil the Bagels
  1. Bring a large pot of water to a gentle boil.
  2. Add 1 tablespoon honey or malt syrup for extra browning.
  3. Boil each bagel for 30-60 seconds per side.
  4. 💡 Pro Tip: A longer boil = chewier bagels.
Step 6: Bake to Perfection
  1. Preheat the oven to 425°F (220°C).
  2. Place bagels on a baking sheet and sprinkle with desired toppings.
  3. Bake for 20-25 minutes until golden brown.
  4. Let them cool for 10 minutes before slicing

Notes

  • Storage Tips: Keep bagels in an airtight container at room temperature for up to 3 days. For longer storage, freeze sliced bagels for up to 3 months.
  • Reheating Tip: Sprinkle with water and bake at 350°F (175°C) for 5 minutes to restore freshness.
  • Troubleshooting: If your bagels turn out dense, ensure your sourdough starter is active and bubbly before starting.