baking

Sourdough Bagels (Chewy, Tangy, and Better Than Any Bakery)

Pam 2026
Sourdough Bagels (Chewy, Tangy, and Better Than Any Bakery)

Ingredients

For the Sourdough Bagels (Makes 8 bagels):

  • 100g active sourdough starter (fed and bubbly)
  • 300g warm water (about 90-95°F)
  • 500g bread flour (plus more for dusting)
  • 10g salt
  • 25g honey or barley malt syrup (for the dough)
  • 1 tablespoon baking soda (for boiling)
  • 1 tablespoon honey or barley malt syrup (for boiling water)

For Toppings (Optional):

  • Sesame seeds
  • Poppy seeds
  • Everything bagel seasoning
  • Coarse salt
  • Dried garlic flakes
  • Dried onion flakes

Let’s talk about bagels. Not the fluffy, bread-like imposters. Real bagels—chewy, dense, with a shiny, golden crust and that unmistakable sourdough tang. Making them at home might seem like a project, but with a little patience and your sourdough starter, you can create bagels that rival any New York deli.

The secret is in the boil: a quick bath in simmering water before baking gives them that signature chewy texture. Top them with sesame seeds, poppy seeds, or everything seasoning, and you’ve got breakfast perfection. Let’s make some bagels.

1

Mix the Dough

In a large bowl, combine the sourdough starter, warm water, honey, and salt. Stir to dissolve. Add the bread flour and mix until a shaggy dough forms. The dough will be stiff—that’s right for bagels .

2

Knead

Knead with a dough hook or by hand for 8-10 minutes until the dough is smooth, elastic, and passes the windowpane test. It should be firm but not dry .

3

First Rise

Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 4-6 hours until doubled in size .

4

Divide and Shape

Turn the dough out onto a clean surface. Divide into 8 equal pieces (about 110g each). Roll each piece into a ball. Let rest for 10-15 minutes . To shape, poke a hole through the center with your finger and gently stretch to create a 2-3 inch hole. Place on a parchment-lined baking sheet .

5

Cold Proof

Cover the shaped bagels loosely and refrigerate for 12-24 hours. This long, cold proof develops deep flavor and makes the bagels easier to handle .

6

Boil the Bagels

Bring a large pot of water to a boil. Add the baking soda and honey. Reduce to a simmer. Working in batches, gently lower the bagels into the water. Boil for 30-60 seconds per side. The longer they boil, the chewier they’ll be . Remove with a slotted spoon and return to the baking sheet.

7

Add Toppings

While the bagels are still wet from boiling, sprinkle generously with your chosen toppings .

8

Preheat Oven

Preheat your oven to 425°F (220°C) .

9

Bake

Bake for 20-25 minutes until deep golden brown. For extra crispiness, you can bake directly on a preheated baking stone .

10

Cool

Transfer to a wire rack and let cool completely before slicing .

11

Serve and Store

Slice, toast, and enjoy with cream cheese or your favorite toppings. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months .

Pro-Tips for Sourdough Bagel Greatness

  • Use a Stiff Dough: Bagel dough should be firmer than bread dough. This creates that dense, chewy texture .
  • Don’t Skip the Cold Proof: A long, cold rest in the fridge develops deep sourdough flavor .
  • Boil with Honey: A little honey in the water adds flavor and helps create that beautiful golden crust .
  • Boil Time = Chewiness: The longer you boil, the chewier your bagels will be. 30-60 seconds per side is the sweet spot .
  • Add Toppings Immediately: Toppings stick best when the bagels are still wet from boiling .

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