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Sourdough Bagels
These homemade sourdough bagels are crisp and chewy, soft inside, and full of mild sourdough flavor. Finish with your favorite toppings and enjoy them warm from the oven. They also keep really well.
Ingredients
- 125 g bubbly active sourdough starter, stirred down, about 1/2 cup
- 250 g filtered water*, (1 cup + 1 Tbsp)
- 20 g honey, (1 Tbsp)
- 10 g fine sea salt, (2 tsp)
- 500 g bread flour,* spooned and leveled, (4 cups)
- 1 Tbsp sugar, for boiling water
Instructions
- Feed your sourdough starter about 3-4 hours before making the bagel dough. It should be bubbly and more than double its original size.
- Make bagel dough - in a large mixing bowl, combine active starter, water, honey, and salt. Stir in the flour until a stiff dough forms. Knead the dough by hand for 10-12 minutes or, in a stand mixer with the dough hook on the lowest speed, for 6-8 minutes*, until smooth and elastic. Cover with plastic wrap and let rise at room temperature for 7 to 10 hours*, or until puffy and doubled. Do not overproof.
- Shape bagels - divide the dough into 8 equal pieces, about 115g each. Shape each piece into a ball by pinching the edges toward the center, then roll under a cupped hand until smooth. Let the dough balls rest for 15 minutes to relax the gluten. Poke a hole straight through the center of each, then gently stretch and barrel roll between your fingers to form a ring with about a 1-inch hole. Place the bagel onto lightly greased parchment paper over a baking sheet. Cover with a kitchen towel and proof at room temperature for 30 to 60 minutes* or until slightly puffed. Meanwhile, preheat the oven to 450˚F.
- Boil the bagels - Fill a large pot halfway full with water. Bring it to a boil and add 1 Tablespoon of sugar. Add the bagels, 3 or 4 at a time, starting with the top facing down, and boil for 20 seconds per side.
- Add toppings - Remove your bagels with a mesh strainer and set them back on the parchment-lined baking sheet. Sprinkle your desired toppings over the moist bagels, or roll the bagels in a bowl of toppings for a heavier coating.
- Bake the bagels at 450˚F on the center rack for about 20 minutes, or until the crust is golden brown.
Notes
- Measuring Ingredients: For the most consistent results, use a kitchen scale and measure ingredients in grams.
- High humidity baking: In humid conditions, hold back 1 Tbsp (15 g) water and add only if needed. The dough should be firm, smooth, elastic, and barely tacky - not sticky.
- Flour: Bread flour gives the best chewy texture and shape. All-purpose flour also works, but the bagels may have a bumpier surface.
- Kneading: The dough is pretty stiff and can be tough on a stand mixer so keep an eye on the mixer while kneading.
- Proofing: Rise times depend on room temperature. At 65-70˚F, the first rise may take 9-12 hours; at 75-80 ˚F, about 6-8 hours. Go by the dough, not the clock - it should double in size. After shaping, bagels should look slightly puffed before boiling.
- For a softer, more open crumb: Let the shaped bagels proof for up to 2 hours instead of 30-60 min.
- Need to pause the recipe? Cover and refrigerate the dough for up to 24 hours. When ready to continue, let it sit at room temperature until nearly doubled, then shape, proof, boil, and bake as directed.
- To freeze - slice if desired, wrap individually, and freeze in a freezer bag for up to 3 months.
- To reheat - toast pre-sliced bagels from frozen. Thaw whole bagels just enough to slice, then toast.
Start about 16-18 hours before you want the bagels baked.
- Day 1 (3-4 pm) Feed starter (1:1:1 ratio) and let it rise until bubbly and more than doubled, 3-4 hours.
- Day 1 (8-9 pm): Make and knead dough. Proof overnight 8-10 hours or until doubled.
- Day 2 (7-9 am): Shape and proof for 30-60 min, then boil, top and bake.
- Night before (9-11 pm): Feed starter and let rise overnight.
- Day 2 (7-9 am): Make dough and let rise until doubled, about 8 hours.
- Day 2 (4 pm): Shape and proof for 30-60 minutes, then boil, top, and bake.
Nutrition Facts
Sourdough Bagels
Amount per Serving
Calories
253
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
0.1
g
Sodium
488
mg
21
%
Potassium
64
mg
2
%
Carbohydrates
52
g
17
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
8
g
16
%
Vitamin A
1
IU
0
%
Vitamin C
0.01
mg
0
%
Calcium
11
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.