Sourdough Bagels
- Stephanie Hamley
- Jul 28
- 4 min read
Making fresh Sourdough Bagels couldn't be any easier! With a little prep the night before, you can have fresh hot bagels in the morning!
Sourdough Bagels are all about technique and this two-step process will create the best tasting bagels! First boil the dough to set the crust and prevents it from rising too much. Then you bake the bagels for a nice golden crust. I like to break this up into a two-day process. Prep the dough the night before and allow it to rise overnight and then the next morning, shape, boil, and bake.
Pantry Items
Active Sourdough Starter - it should be fed at least 6-8 hrs prior and be active, bubbly and at peak "rise"
Bread Flour – this gives it its classic bagel chewiness
Sea Salt– go for a fine sea salt if you have it, if not, coarse or kosher salt will work
Honey
Spices – everything bagel seasoning, poppy seed, sesame seed, or any of your favorite bagel toppings!
Equipment
Ingredients
150 g (3/4 cup) bubbly, active starter
250 g (1 cup + 2 tsp) warm water
24 g (2 TBS) sugar
500 g (4 cups + 2 TBS) bread flour
9 g (1 1/2 tsp) fine sea salt
20 g (1 TBS) honey
Toppings (pick your favorite if you want but completely optional)
poppy seeds
sesame seeds
fennel
flax
sunflower
How to make it
Make the Dough - 7 pm the evening before
In a large bowl, whisk the starter, water, and sugar together. Add the flour and the salt. Combine to form a rough dough, then finish by hand or use a stand mixer fitted with a dough hook and mix for 5-6 minutes. The dough will be stiff so consider using a stand mixer if you have one.
Bulk Rise
Place dough in a large bowl and cover with plastic wrap or a damp towel and allow to rise until double in size, about 8-12 hours at room temperature, 70°F.
Shape - 7 am the next morning -- baking day
Line a sheet pan with a silicone baking mat or parchment paper. If using parchment paper, lightly coat with cooking spray or oil to prevent sticking.
Remove the dough onto a non-floured work surface. Shape the dough into a circle and divide the dough into 8 equal pieces. With each piece, gather the ends into the center, flip the dough over, and roll each piece into a ball. Let the dough rest on your sheet pan for 10-15 minutes to allow the gluten to relax.
Working with one ball at a time, poke a hole straight through the center. Lift up the dough, insert both index fingers through the center hole, and barrel roll to gently stretch the opening to about the size of a walnut. When finished, place the dough back on to your sheet pan. Repeat shaping the remaining dough.
Second Rise
Cover the dough with a damp towel and let rest for another 15-20 minutes. The hole might shrink a little during this time, which is fine and the dough will only puff up slightly at this stage.
During this time, bring a medium pot of water to a boil. Add honey and whisk well to dissolve. Preheat your oven to 425°F. Add any toppings you'd like to a rimmed tray or shallow bowl.
Boiling the Bagels
Add 2-3 bagels into the pot of boiling water. Right before I placed my in the water, I did give them another little stretch since the hole had shrunk some. Simmer for 30-45 seconds on each side for a thin crust. Using a slotted spoon, transfer the bagels back to the sheet pan you used earlier, placing them rounded side up.
Once slightly cool but STILL wet, dip the rounded side of the bagel into your topping of choice to coat. Place back onto the sheet pan and finish boiling the rest of your bagels.
Bake
Bake the bagels for abut 20-25 minutes. Flip them over to briefly cook the bottom side, about 1-2 minutes or less. When ready, your bagels will be puffed up and light and golden brown, and they will feel light to the touch. Transfer to a wire rack to cool slightly. However, nothing is better than indulging yourself with a fresh warm bagel! It's your reward for all your hard work. 😉
Notes
Make Ahead – You can make the dough the morning before. Just place the dough in a covered bowl with a lid or plastic wrap and place in the fridge. Before going to bed that night, place the bowl onto your countertop and allow to BULK RISE at room temperature for 8-10 hours.
Storage – These are best eaten fresh however you can store leftover bagels in a plastic bag at room temperature for up to 2 days. Or you can freeze them whole or sliced, covered in plastic wrap and a layer of foil for up to 3 months.
Blueberries - I've only tried this with fresh blueberries. I placed a few in the dough as I was shaping them. I don't know how frozen blueberries would work. If use dried fruit such a blueberries or raisins, soak them in warm water for about 15 minutes to plump up and then drain well before kneading them into the dough to incorporate.
Watch me Make it Here
Special Tools & Equipment Links:
Affiliate Disclosure: Some of the links in this post are affiliate links. I may earn a small commission at NO additional cost to you. 😁 This is not a sponsored post. Thank you for your support ❤️
Mixing Bowls – https://amzn.to/44EAVCm
Scale - https://amzn.to/4vU4aeR
Stand Mixer - https://amzn.to/4lEgwmV
Measuring Cups: https://amzn.to/441byL7
Measuring Spoons: https://amzn.to/44BEObs
Baking Sheet: https://amzn.to/4xajMvU
Silicone Baking Mat: https://amzn.to/4j9AWno
Parchment Paper: https://amzn.to/4lYCfFU
Dough Whisk: https://amzn.to/4fEseMG
Spider: https://amzn.to/45rGL9C
Bench Scraper: https://amzn.to/3RinctA
Cooling Rack: https://amzn.to/4wtkyEF
Bowl with lid for Bulk Rise: https://amzn.to/4hzBQuD
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