Introduction

These homemade sourdough bagels offer a deliciously chewy texture with a subtle tang from the starter. Perfect for breakfast or a snack, they bring the charm of artisan baking right to your kitchen. With a little patience and love, you’ll enjoy fresh, warm bagels that rival any bakery.

A close-up view of six bagels arranged on white parchment paper placed over a white marbled surface, with varied toppings and textures; one bagel shows melted browned cheese unevenly spread on top with a rough golden crust, two bagels are covered densely with mixed seeds and seasoning in dark brown and white hues, while the remaining bagels have plain golden-brown crusts with smooth, shiny surfaces and small round holes in the center. photo taken with an iphone --ar 4:5 --v 7

Ingredients

150g active, bubbly sourdough starter
250g warm water
500g bread flour
40g sugar
11g salt
20g honey (for the boiling bath)

Instructions

Step 1: In a large bowl, mix 150g active starter, 250g warm water, and 40g sugar by hand until the mixture looks milky.
Step 2: Add 500g bread flour and 11g salt to the bowl, mixing until fully incorporated.
Step 3: Knead the dough by hand for 5-6 minutes. Pull a section above the rest, fold it over, and push into the dough with the heel of your hand, turning the bowl clockwise as you go. The dough will feel stiff and bumpy.
Step 4: Cover the dough and let it rest for 60 minutes.
Step 5: After resting, perform a stretch and fold for 30 seconds using the same folding motion. Cover and place it in a warm spot to rise.
Step 6: Let the dough rise until it has doubled in size, about 8-12 hours at 69°F (adjust timing for warmer or cooler environments).
Step 7: Gently turn the dough onto your work surface without flour. Stretch it into a rectangle about 1/2 inch thick.
Step 8: Cut the dough into 8 equal triangles, like slicing a pizza. Each piece should weigh about 115g if possible.
Step 9: Shape each triangle by pulling the corners toward the center, then rolling it into a smooth ball.
Step 10: Use your thumb to punch a hole through the center of each dough ball and stretch it to form a bagel shape about 2 inches across. It’s okay if it shrinks back slightly.
Step 11: Place shaped bagels on a parchment-lined baking sheet and cover with a damp tea towel. Let rest in a warm place until puffed, about 20-60 minutes. If needed, cover and refrigerate up to 24 hours before baking.
Step 12: Preheat your oven to 425°F. Fill a large pot with water, add 20g honey, and bring to a boil.
Step 13: Boil 2-3 bagels at a time for 30 seconds on each side. Remove with a slotted spoon and place on a cooling rack.
Step 14: If desired, dip the tops of boiled bagels into toppings to stick. For cheese toppings, dip the bottom side as well for a crunchy finish.
Step 15: Bake bagels for 20-25 minutes or until golden brown.
Step 16: Cool on a wire rack. Serve warm with butter for a soft, chewy, and flavorful treat.

Tips & Variations

Kneading by hand yields softer, chewier bagels compared to using a stand mixer.
Use a Danish Dough Whisk for easier initial mixing and better texture.
Try topping your bagels with sesame seeds, poppy seeds, everything seasoning, or coarse salt before baking.
For a sweeter twist, add cinnamon and raisins to the dough mix before shaping.
If you want thinner bagels, stretch the dough ring wider before the second rise.

Storage

Store baked bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. To reheat, toast frozen bagels directly or warm in a 350°F oven for 5-7 minutes. Avoid microwaving as it may make them chewy.

How to Serve

A close-up image of five bagels arranged on white parchment paper on a white marbled surface. The bagel in the front left has a golden brown crust topped with a mix of sesame seeds, poppy seeds, and onion flakes. Next to it on the front right is a plain shiny golden brown bagel with a smooth crust and a small hole in the middle. Behind these, the bagel on the left is covered with melted, browned cheese that drips slightly down the sides, while the one in the back right is topped with the same seed and seasoning mix as the front left bagel. An additional plain golden bagel is mostly visible in the background, completing the group. The lighting is natural, highlighting the texture and color of the bagels. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of sourdough starter?

Yes, but the flavor and texture will differ. Using instant yeast will speed up the process but won’t have the same tangy depth that sourdough provides.

What if my dough doesn’t double in size after bulk rising?

This can happen if your environment is too cold or the starter isn’t active enough. Try placing the dough in a warmer spot or allowing more time. Using a bubbly, well-fed starter also helps ensure a good rise.