Homemade sourdough Bagels
Homemade Sourdough Bagels
Yield: 12 bagels
Target weight: 150 g each (≈ 1,800 g total dough)
Dough Formula
• Bread flour: 1,050 g
• Water (cold–room temp): 560 g (≈ 53%)
• Active sourdough starter (100% hydration): 210 g
• Sugar or honey: 35 g
• Salt: 22 g
Total dough ≈ 1,877 g (accounts for minor loss during boiling/baking)
Step-by-Step Method
1️⃣ Prepare the Starter
• Feed your starter 6–8 hours before mixing.
• Use when doubled, bubbly, and passes the float test.
• Bagel dough needs a strong starter, not over-fermented.
2️⃣ Mix the Dough
1. In a large bowl, combine:
• Water
• Starter
• Sugar / honey
2. Stir until milky and mostly dissolved.
3. Add flour and salt.
4. Mix until a stiff, shaggy dough forms.
👉 This dough should feel firm, not sticky.
3️⃣ Knead
• Knead by hand 10–12 minutes or mixer 6–8 minutes (low speed).
• Dough should be:
• Smooth
• Dense
• Very elastic
• Hard to tear
✔️ Windowpane test should almost pass (bagels = strong gluten).
4️⃣ Bulk Fermentation
• Place dough in a lightly oiled bowl.
• Cover and ferment at room temperature (70–74°F / 21–23°C) for
3–4 hours, until risen 30–40% only (not doubled).
⚠️ Over-fermenting = flat bagels.
5️⃣ Divide & Shape
1. Divide dough into 12 pieces × 150 g.
2. Pre-shape into tight balls.
3. Rest uncovered 10–15 minutes.
4. Shape bagels:
• Poke hole through center and stretch to ~2–2.5 inches
• Or rope method (roll, wrap, seal)
6️⃣ Cold Proof (Overnight Flavor)
• Place shaped bagels on parchment-lined tray.
• Cover lightly.
• Refrigerate 12–18 hours at 38–40°F (3–4°C).
✔️ Bagels should puff slightly but stay firm.
7️⃣ Boil the Bagels
Bring a wide pot of water to a boil. Add:
• Water: enough for floating
• 2 tbsp sugar or honey
• Optional: 1 tbsp baking soda (for darker crust)
Boil straight from fridge:
• 30 seconds per side (chewier)
• 45 seconds per side (extra chewy)
8️⃣ Topping
While wet, dip into:
• Everything seasoning
• Sesame
• Poppy
• Onion
• Or leave plain
9️⃣ Bake
• Preheat oven to 450°F (232°C).
• Bake 20–24 minutes, rotating once.
• Bagels should be:
• Deep golden brown
• Firm crust
• Internal temp ≈ 205–210°F (96–99°C)
🔟 Cool
• Cool on rack at least 30 minutes before slicing.
• Texture sets as they cool.
Tips 🧠
• Bagel dough is low hydration by design — resist adding water.
• For shinier crust: brush with egg white wash after boiling.
• Freeze baked bagels same day for best freshness.
Making sourdough bagels at home can be an incredibly rewarding experience that combines traditional baking techniques with the unique tangy flavor of natural fermentation. One key point I learned while making these homemade sourdough bagels is the importance of controlling the fermentation stages to develop both flavor and texture. For instance, the bulk fermentation should be limited to 30-40% rise — overdoing it results in flat bagels lacking that classic chewy bite. Using a strong, active sourdough starter significantly impacts the dough’s elasticity and strength, which you want to feel when kneading and shaping. The windowpane test mentioned in the method is a great way to check gluten development; when the dough stretches thin without tearing, it means your gluten is well-developed, essential for bagels’ dense and chewy texture. I found that the cold proofing step overnight in the fridge not only enhances the flavor complexity but also makes handling the dough easier when shaping and boiling. This slow fermentation allows the sourdough starter to impart that subtle tang and deeper aroma characteristic of authentic sourdough bagels. Boiling the bagels in a water bath with sugar or honey creates that beautiful shiny crust and chewy bite. Adding baking soda to the boiling water darkens the crust and adds a subtle alkaline note which many bagel enthusiasts love. Boiling each side for 30 to 45 seconds gives you control over chewiness based on preference. For toppings, it’s fun to experiment beyond the classic everything seasoning by using sesame seeds, poppy seeds, or even city-specific blends like Montreal-style toppings. Brushing the boiled bagels with egg white before baking enhances the shine and crust firmness. Finally, cooling the bagels properly is crucial to let the crumb set. If you slice too soon, the interior might be gummy. Leftover baked bagels freeze well and retain freshness if tightly wrapped, making them perfect for enjoying later or sharing. Overall, the process requires patience, but the result is highly rewarding: tangy, chewy homemade sourdough bagels with a crisp crust. I highly recommend anyone interested in artisanal bread baking to try this recipe and enjoy the satisfaction of mastering sourdough bagel crafting at home.
