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Sourdough Bagels

Learn how to make chewy, bakery-style sourdough bagels at home using no commercial yeast. Perfect for breakfast or sandwiches.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 day
Servings: 8 bagels
Course: Breakfast, Snack
Cuisine: American, Bakery
Calories: 215
Ingredients Method Notes

Ingredients
  

For the dough
  • 150 g active sourdough starter Use an active, bubbly starter.
  • 500 g bread flour Bread flour gives the chewiest texture.
  • 275 g water
  • 10 g salt
  • 15 g honey or barley malt syrup Use for flavoring and boiling.
  • 10 g oil
For boiling
  • 2 liters water
  • 2 tablespoons honey or barley malt syrup Add to boiling water.
  • 1 tablespoon baking soda Creates chewy texture.
Toppings (optional)
  • sesame seeds
  • poppy seeds
  • everything bagel seasoning
  • coarse salt

Method
 

Make the Dough
  1. In a large bowl, mix starter and water.
  2. Add honey, oil, flour, and salt. Mix and knead until smooth and elastic.
  3. Cover and let rise for 4–6 hours at room temperature or overnight in the fridge.
Shape the Bagels
  1. Divide dough into 8 equal pieces.
  2. Roll into balls, rest 15 minutes, then shape into bagels by poking a hole in the center and stretching gently.
  3. Place on a tray, cover, and let rise for 1–2 hours or refrigerate overnight.
Boil and Bake
  1. Preheat oven to 450°F (230°C).
  2. Bring water, honey, and baking soda to a boil.
  3. Boil bagels for 30–60 seconds per side.
  4. Add toppings while wet.
  5. Bake for 20–25 minutes until golden brown.
  6. Cool before slicing.

Notes

Store at room temperature for 1–2 days, refrigerate for up to 5 days, or freeze sliced bagels for up to 3 months. Toast directly from frozen for best results.