Sourdough bagels are a wonderfully chewy and flavorful twist on classic bagels, made with tangy sourdough starter that gives them a unique depth of taste. They have that perfect crust on the outside and a soft, dense crumb within that makes every bite satisfying. Pop them with your favorite toppings like sesame seeds, poppy seeds, or everything seasoning for an extra touch.
I love making sourdough bagels because they take a little time and care, but the result is so rewarding. Using sourdough starter gives these bagels a slightly tangy flavor that you just don’t get with regular yeast bagels. Plus, they keep well and even taste great toasted the next day! I find shaping the dough into perfect rounds is a fun ritual that lets me get hands-on with my bread-making.
My favorite way to enjoy these sourdough bagels is toasted with a generous spread of cream cheese and a little smoked salmon or just plain butter and jam. They’re perfect for a weekend breakfast or a cozy brunch with friends. If you’ve never tried making bagels at home, this recipe is a great place to start — I promise it’s worth it!
Key Ingredients & Substitutions
Sourdough Starter: This gives bagels their unique tangy flavor and natural rise. If you don’t have a starter, a mix of active dry yeast and a bit of yogurt can work, but the flavor won’t be quite the same.
Bread Flour: High-protein bread flour creates that chewy, dense texture classic to bagels. All-purpose flour works too, but expect softer bagels.
Sugar: Sugar feeds the yeast and helps with browning. You can swap with honey or maple syrup if you like a slightly different flavor.
Barley Malt Syrup or Honey (for boiling): Adding this to the boiling water adds a subtle sweetness and helps the bagels develop a shiny, golden crust. If barley malt isn’t available, honey is a great alternative.
Toppings: Classic toppings like everything seasoning, poppy seeds, and sesame seeds add great flavor and texture. Feel free to skip or customize by adding your favorite herbs or seeds.
How Do I Shape and Boil Bagels for the Best Texture?
Shaping and boiling are key steps to get that perfect chewy crust and soft interior.
- Shaping: Make tight, smooth balls first to build surface tension, then poke a hole in the center and stretch gently.
- Why Stretch the Hole? The hole ensures the bagels bake evenly and develop their classic look.
- Boiling: Boil bagels briefly to create a chewy crust and prevent over-expansion. Flip halfway through to cook both sides.
- Add Something Sweet: A bit of barley malt or honey in the boiling water gives that classic shiny, golden finish and slightly sweet taste.
- Don’t Skip Cooling: Let bagels cool on a wire rack so the crust stays crisp instead of soggy.
Equipment You’ll Need
- Large mixing bowl – perfect for mixing and proofing your dough in one place.
- Dough scraper – helps you divide and shape the dough without sticking to your hands.
- Heavy-bottomed pot – ideal for boiling the bagels gently without burning.
- Slotted spoon – makes lifting bagels out of boiling water easy and safe.
- Baking sheet and parchment paper – ensures bagels bake evenly and don’t stick.
- Wire rack – allows bagels to cool properly and keep their crust crisp.
Flavor Variations & Add-Ins
- Add cinnamon and raisins to the dough for a sweet breakfast twist that pairs well with cream cheese.
- Mix in chopped fresh herbs like rosemary or thyme into the dough for a fragrant, savory touch.
- Top with coarse sea salt and cracked black pepper to make a simple, tasty bagel perfect for sandwiches.
- Fold in toasted garlic or onion flakes for an extra layer of flavor that’s great with cheese or meats.
How to Make Sourdough Bagels
Ingredients You’ll Need:
For The Dough:
- 1 cup (240g) active sourdough starter (100% hydration)
- 1 ½ cups (360ml) warm water
- 4 cups (500g) bread flour, plus more for dusting
- 1 tablespoon sugar
- 2 teaspoons salt
For Boiling and Topping:
- 1 tablespoon barley malt syrup or honey (for boiling water)
- Toppings (optional): everything bagel seasoning, poppy seeds, sesame seeds, coarse sea salt
How Much Time Will You Need?
This recipe takes about 15-20 minutes of active prep, plus 3 to 6 hours for the dough to rise, 1 to 2 hours for proofing the shaped bagels, and 20-25 minutes for baking. Boiling is quick but important, taking about 5 minutes total. Overall, you’re looking at roughly 5 to 8 hours from start to finish, most of which is hands-off time.
Step-by-Step Instructions:
1. Prepare Dough
Make sure your sourdough starter is bubbly and active. In a big bowl, mix the starter and warm water until combined. In another bowl, whisk together the bread flour, sugar, and salt. Gradually add the dry ingredients to the wet mixture, stirring until you get a rough dough. Turn the dough onto a floured surface and knead for about 8-10 minutes until it feels smooth and elastic. You can also use a stand mixer with a dough hook on medium speed if you prefer. Place the dough in an oiled bowl and cover it. Let it rise at room temperature until it grows by half, which can take 3 to 6 hours depending on your starter.
2. Shape and Proof the Bagels
Once risen, divide your dough into 8 equal parts. Shape each into a tight ball by pulling the edges underneath, then poke a hole through the center and stretch it gently to about 2 inches wide. Place the shaped bagels on a baking sheet lined with parchment or a floured towel, cover loosely, and let them proof for 1 to 2 hours until they puff up a bit.
3. Boil and Bake
Preheat your oven to 450°F (230°C), with a baking stone or sheet inside if you have one. Bring a large pot of water to a gentle boil and add barley malt syrup or honey. Using a slotted spoon, lower 2-3 bagels at a time into the water. Boil for 45 seconds on one side, flip, and boil for another 45 seconds. Remove the bagels and place them on a wire rack or parchment-lined sheet. While still wet, sprinkle your chosen toppings over them. Then bake on your stone or baking sheet for 20-25 minutes, turning halfway, until your bagels turn golden brown and crusty. Let them cool on a wire rack before slicing and enjoying.
Can I Use Frozen Sourdough Starter for This Recipe?
Yes, but make sure to fully revive and feed your frozen starter at least one or two times before using it to ensure it’s active and bubbly for the best rise and flavor.
Can I Substitute Barley Malt Syrup in the Boiling Water?
Absolutely! Honey or brown sugar work well as alternatives to barley malt syrup and will still help give your bagels a beautiful shine and slight sweetness.
How Should I Store Leftover Bagels?
Store them in an airtight container at room temperature for up to two days. For longer storage, freeze bagels in a sealed bag and toast or warm them directly from frozen when ready to eat.
Can I Add Flavors or Fillings to the Dough?
Yes! You can mix in cinnamon and raisins for a sweet version or herbs and garlic for savory flavors. Just fold them in during the kneading stage before the first rise.
