How to Make Sourdough Bagels
Lots of steps, lots of time, but absolutely worth the trouble. These sourdough bagels, like most sourdough recipes, are mostly hands-off with a little bit of stretching and shaping here and there. We make these every other weekend, and will continue to do so until the end of time.
Sourdough Bagels
Ingredients
- ½ cup active sourdough starter
- 1 cup warm water (85-100 degrees F 30-38 C)
- 2 tablespoon honey
- 4 cups all-purpose flour
- 2 teaspoon salt
Water Bath
- 6 cups water
- 1 tablespoon honey
- 1 tablespoon baking soda see notes
Want To Save This For Later?
I’m email you a link so you can find it when you need it.
You'll join my email list which you will love. And if you don't, unsubscribe in one click. ❤️
Instructions
- Feed starter. 8 hours before you’re ready to make these bagels, feed your sourdough starter by adding 30 grams of sourdough, 45 grams of flour, and 45 grams of water. (this will give you 100 g of active sourdough if you want more to feed later, double this) Stir to combine cover and allow to sit at room temperature for 8 hours or until it’s doubled in size.
- Make the dough. Add the warm water and active sourdough starter to a large mixing bowl. Stir until the water and sourdough starter is almost fully incorporated. Drizzle the honey in and stir. Add the salt and the flour. Using a wooden spoon, stir to combine as much as you can. You may need to use your hands to add the rest of the flour.
- Rest. Place the formed dough in a clean bowl and cover with a towel, plate, or plastic wrap. Allow to sit covered for 1 hour.
- Stretch and folds. After 1 hour remove the cover. It is time to start stretching and folding. Wet your hands with some water (this will prevent the dough from sticking to your hands). Pick up 1 side of the dough then stretch it up and fold the dough over onto itself. Continue this process 3 or 4 times, turn the dough so the bottom is facing up. Cover and allow to sit for 30 minutes. *This strengthens the dough and you will notice the dough become more soft and pliable with each stretch and fold session.* Repeat the stretch and folds 3 more times for a total of 4 stretch and fold sessions.
- Rise. Cover and allow the dough to sit at room temperature for 12 hours (or overnight).
- Divide and rest. Remove the cover and transfer the dough to a clean dry space. Divide the dough into 12 equal portions and form them into a ball. *The dough may be a little sticky, if that is the case you can add some flour to your working space.* Cover and allow to sit for 1 hour.
- Prep baking soda bath. Prepare the water bath by adding the water, honey, and baking soda (if using) to a large pot and bring to a boil over medium-high heat. *Baking soda gives the bagels a golden brown color.*
- Prep for baking. While the water is coming to a boil, cut a piece of parchment paper into 12-4×4 inch (2.5×2.5 cm) squares. Set aside. Line 2 baking sheet with a piece of parchment paper then set aside. Preheat the oven to 375 degrees F (190 C).
- Shape. Uncover the dough balls and shape them into bagel shapes by pressing a hole into the middle of the dough and then stretching the hole. Place the prepared bagel onto a piece of the 4×4 inch (2.5×2.5 cm) parchment square. Repeat this process 11 more times until all of the dough balls have been shaped into bagel shapes. *The parchment paper allows for easy transfer, preventing the dough from sticking to your hands or the counter.*
- Cook in the water bath. Working in batches, (3 fit perfectly into the pot) place the bagels into the water bath. Allow them to cook for 3 minutes, flipping them after 90 seconds. Transfer the boiled bagels to the lined baking sheet. If you are adding toppings, top them as soon as the bagels have been removed from the water bath.
- Bake. Bake at 375 degrees F (190 C) for 25 minutes or until golden brown. Remove from the oven and allow them to cool for 5 minutes then transfer them to a cooling rack. Allow them to cool on the cooling rack for 10 minutes before cutting into them.
Notes
Nutrition
These take time but they are so worth it! My favorite way to use them is for breakfast sandwiches but to be fair that is my favorite way to use just about anything. But there’s something about putting all your sandwich fillings on a bagel that makes it seem all the more special.
I hope you enjoy making (and eating!) these as much as I do.
Key Ingredients and Tools
Active Sourdough Starter. This is the heart of the recipe, providing the unique sourdough flavor and natural leavening. Make sure it’s bubbly and active before using it.
Digital Scale. Precision is crucial in baking, and a digital scale ensures you get the exact measurements needed for perfect bagels every time.
Honey. Adds a touch of sweetness and helps with the browning process. You can find it in the baking aisle or near the jams and syrups.
Baking Soda. Optional, but recommended for a classic bagel texture and golden brown color. It’s usually found in the baking aisle.
Parchment Paper. Cutting it into squares helps with transferring the dough without sticking, making the process smoother.
How to Make Sourdough Bagel Variations
Once you’ve made your plain bagel dough, you can easily customize it.
Cheddar Jalapeño Sourdough Bagels
- Add ½ cup shredded sharp cheddar and 1–2 diced jalapeños (seeds removed for mild, kept for extra heat) to the dough during the final stretch-and-fold.
- After shaping, sprinkle extra cheddar on top before baking for a crispy, cheesy crust.
Onion Sourdough Bagels
- Mix ¼ cup dried minced onions into the dough before the bulk fermentation.
- Before baking, brush the boiled bagels with an egg wash and press additional dried onions onto the tops for extra flavor.
Everything Sourdough Bagels
- After boiling, dip the tops of the bagels in Everything Bagel Seasoning (a mix of sesame seeds, poppy seeds, dried onion, dried garlic, and salt).
- If the seasoning doesn’t stick well, brush the bagels with an egg wash or water before adding it.
For sweet versions, try my Cinnamon Raisin Sourdough Bagels or Blueberry Sourdough Bagels.
These take time but are so delicious and worth it. With a few simple ingredients and some patience, you can enjoy fresh, homemade bagels at home that rival any bakery. Give it a try, and let me know how your bagels turn out! Happy baking!
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
Can I use bread flour instead?
Hey A,
Yes, you can absolutely use bread flour! In fact, it’s a great choice because the higher protein content helps create a chewier texture, which is perfect for bagels. Just swap it in, and you’re good to go!