Perfectly Chewy Homemade Sourdough Bagels
These homemade sourdough bagels are chewy on the outside, soft on the inside, and packed with a deep, tangy flavor from natural fermentation. Made with an active sourdough starter, these bagels are a perfect way to use your sourdough discard or build a flavorful breakfast staple. Whether you enjoy them plain, topped with sesame seeds, or loaded with everything bagel seasoning, these bagels are sure to impress!
Equipment
- Large mixing bowl
- Digital kitchen scale (for accurate measurements)
- Stand mixer with dough hook (optional but helpful)
- Bench scraper
- Baking sheet
- Parchment paper
- Slotted spoon
- Large pot (for boiling)
- Wire rack (for cooling)
Ingredients
- For the Dough:
- 500 g 4 cups bread flour
- 100 g ½ cup active sourdough starter (100% hydration)
- 250 g 1 cup warm water
- 10 g 2 tsp salt
- 25 g 2 tbsp honey or sugar
- For Boiling:
- 2 liters 8 cups water
- 30 g 2 tbsp honey or barley malt syrup
- 1 tbsp baking soda
- Optional Toppings:
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
- Coarse salt
Instructions
- Step 1: Mix the Dough
- In a large bowl, mix the starter, warm water, and honey (or sugar) until combined.
- Add flour and salt, then mix until a rough dough forms.
- Knead the dough for about 8-10 minutes until smooth and elastic. You can use a stand mixer with a dough hook or knead by hand.
- Cover the bowl with a damp towel and let it rest at room temperature for 4-6 hours, or until it has doubled in size.
- Step 2: Shape the Bagels
- Lightly flour your work surface and divide the dough into 8 equal pieces (about 100-110g each).
- Roll each piece into a ball, then poke a hole in the center with your finger. Stretch to form a bagel shape.
- Place the shaped bagels on a parchment-lined baking sheet. Cover and let rest overnight (8-12 hours) in the refrigerator.
- Step 3: Boil the Bagels
- The next morning, preheat the oven to 450°F (230°C).
- Bring a large pot of water to a boil, then add honey (or barley malt syrup) and baking soda.
- Drop bagels into the boiling water, 2-3 at a time. Boil for 30 seconds per side.
- Remove with a slotted spoon and place them back on the parchment-lined baking sheet.
- Step 4: Bake the Bagels
- Sprinkle toppings over the wet bagels, if desired.
- Bake for 20-25 minutes or until golden brown.
- Transfer to a wire rack and let cool before slicing.
Notes
Fermentation Time: Longer fermentation enhances flavor. If you prefer a more sour taste, extend the bulk fermentation time.
Chewier Bagels: Use high-protein bread flour for the best chewy texture.
Storage: Store in an airtight container for up to 3 days or freeze for up to 3 months.
Chewier Bagels: Use high-protein bread flour for the best chewy texture.
Storage: Store in an airtight container for up to 3 days or freeze for up to 3 months.