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

You won't believe you made these yourself! To see the recipe in grams, toggle to "metric units" on the recipe.
Course: Breakfast
Servings: 12 bagels
Calories: 2125kcal
Author: Katie

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
US Customary - Metric

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.
    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 12-4x4 inch (2.5x2.5 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 4x4 inch (2.5x2.5 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 isn’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 didn’t brown up in the oven.
It is important to measure the water for the water bath so the bagels come out golden brown.

Nutrition

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