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How to Make Sourdough Bagels

Ok don’t freak out on me. If the thought of following a sourdough bagel recipe seems daunting, don’t worry. I’ve broken it down step-by-step. Imagine biting into a warm, chewy bagel with a golden crustโ€”Yum! I’m hungry already!

The important part to remember is to allow for enough rise time, so donโ€™t rush the process!

Pile of homemade sourdough bagels with various toppings, including sesame seeds and everything seasoning, displayed on a wooden platter.

Sourdough Bagels

These bagels are delightfully chewy with a golden crust, perfect for breakfast or brunch. To see the recipe in grams, toggle to "metric units" on the recipe.
Serving Size 12 bagels

Ingredients 

  • ยฝ 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

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Instructions 

  • Feed starter. 8 hours before youโ€™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 itโ€™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.
    Two side-by-side images of the sourdough bagel dough being stretched and folded in a bowl. The first image shows the dough being stretched, and the second image shows the dough after folding.
  • Rise. Cover and allow the dough to sit at room temperature for 12 hours (or overnight).
    Two side-by-side images showing the sourdough bagel dough before and after the final proof. The first image shows the dough as a smooth ball, and the second image shows it after rising, much larger and ready to be shaped.
  • 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.*
    A large pot of water with honey added, being prepared for the water bath to boil the bagels.
  • 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.*
    Twelve portions of sourdough bagel dough shaped into rounds and placed on parchment paper squares on a baking sheet, ready for the water bath.
  • 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.
    Four-step collage showing bagels being boiled: transferring a bagel on parchment paper into the water, boiling bagels in water, removing a boiled bagel with a slotted spoon, and boiled bagels on a baking sheet with toppings.
  • 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.
    shaped dough for bagels on baking sheet next to finished bagels.

Notes

All of the ingredients were measured using a digital scale for consistency.
Adding baking soda to the water bath gives the bagels a classic chewy texture and a beautiful golden brown color. This isnโ€™t required for the bagels to come out delicious but it is recommended. I did test the bagels without the use of baking soda and the bagels didnโ€™t brown up in the oven.
It is important to measure the water for the water bath so the bagels come out golden brown.
Calories: 2125kcal | Carbohydrates: 457g | Protein: 55g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.4g | Sodium: 4748mg | Potassium: 569mg | Fiber: 14g | Sugar: 53g | Vitamin C: 0.3mg | Calcium: 131mg | Iron: 24mg

I know these sourdough bagels take time but they are so worth it! When I take that first bite, I know all my hard work was worth it. The chewy texture and golden crust make for an amazing breakfast or brunch treat that everyone enjoys.

Sourdough bagel topped with sesame seeds on a wooden board, with a bowl of cream cheese in the background.

I hope you enjoy making (and eating!) these as much as I do.

Tips For The Best Sourdough Bagel

  • Use a Digital Scale: Precision is key in baking, so using a digital scale ensures accurate measurements for consistent results.
  • Warm Environment: Ensure your kitchen is warm enough for the dough to rise properly. If itโ€™s too cold, the dough may not rise well.
  • Feed the Starter: Make sure your sourdough starter is very active before using it. Feed it 8 hours before and check that it has doubled in size.
  • Water Temperature: Use water thatโ€™s between 85-100 degrees F to activate the yeast in the starter without killing it.
  • Parchment Paper Squares: Cutting the parchment paper squares ahead of time makes transferring the bagels to the boiling water much easier.

Key Ingredients and Tools

When making sourdough bagels, having the right tools and ingredients can make all the difference. Here are a few essentials to help you succeed:

Ingredients for sourdough bagels laid out in bowls, including sourdough starter, flour, honey, salt, and water.
  • 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. Itโ€™s usually found in the baking aisle.
  • Parchment Paper. Cutting it into squares helps with transferring the dough without sticking, making the process smoother.

These tools and ingredients help ensure your sourdough bagels come out perfectly every time.

Serving Suggestions

Serve with cream cheese, a ham and hashbrown casserole or fresh fruit.

Troubleshooting and Help

Can I use whole wheat flour instead of all-purpose flour?

Absolutely! You can substitute whole wheat flour, but keep in mind it might make the bagels a bit denser. You might need to adjust the water content slightly, too.

Do I really need to let the dough rise for 12 hours?

Yes, that long rise is crucial for developing the flavor and texture. If youโ€™re short on time, you could try a shorter rise, but the results might not be as good.

What if I donโ€™t have a sourdough starter?

No worries! You can either start your sourdough starter (which takes about a week) or use a commercial yeast bagel recipe if youโ€™re in a hurry.

How do I know when the bagels are done baking?

They should be golden brown and sound hollow when you tap them on the bottom. If youโ€™re unsure, you can always cut one open to check.

Can I freeze these bagels?

Definitely! Let them cool completely, then slice them in half and freeze in an airtight bag. They reheat nicely in the toaster or oven.

Storing Leftovers

To store your bagels:

  • Room Temperature: Place the cooled bagels in an airtight container or a plastic bag. They will stay fresh for 2-3 days at room temperature.
  • Refrigeration: For longer storage, keep the bagels in the refrigerator. This will extend their freshness to about a week. Make sure they are in an airtight container to prevent them from drying out.
  • Freezing: If you want to keep the bagels for an extended period, you can freeze them. Let the bagels cool completely, then slice them in half. Place the sliced bagels in an airtight freezer bag or container. They can be frozen for up to 3 months. To reheat, you can toast them directly from the freezer or thaw them first and then toast or warm them in the oven.

These methods will help keep your bagels fresh and delicious for whenever you’re ready to enjoy them!

I hope the thought of following a sourdough bagel recipe doesn’t seem as daunting anymore! These sourdough bagels 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!

Close-up of a golden-brown sourdough bagel topped with sesame seeds, resting on parchment paper.
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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2 Comments

    1. Hey A,
      Yes, you can absolutely use bread flour! In fact, itโ€™s a great choice because the higher protein content helps create a chewier texture, which is perfect for bagels. Just swap it in, and youโ€™re good to go!