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Master the Art of Homemade Sourdough Bagels: A Step-by-Step Guide

Unlock the secret to perfectly chewy, tangy sourdough bagels from scratch. This easy-to-follow recipe guides you through every step for bakery-quality results at home.
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Prep Time 2 days 3 hours 8 minutes
Cook Time 1 day 9 hours 45 minutes
Total Time 30 minutes
Servings: 8 bagels
Course: Bread
Ingredients Method

Ingredients
  

  • 100 g active sourdough starter
  • 350 g warm water around 95-105°F or 35-40°C
  • 500 g bread flour plus more for dusting
  • 10 g salt
  • 1 tablespoon malt syrup or barley malt powder optional, for color and flavor
  • For Boiling: Water and 1 tablespoon baking soda
  • Toppings: Sesame seeds poppy seeds, everything bagel seasoning, coarse salt, etc.

Method
 

  1. **Activate Your Starter:** Ensure your sourdough starter is active and bubbly. Feed it 4-12 hours before you plan to mix your dough, depending on its usual activity level. You want it to have at least doubled in volume and be full of air.
  2. **Mix the Dough:** In a large bowl or the bowl of your stand mixer, combine the active sourdough starter and warm water. Whisk gently to combine. Add the bread flour and salt. If using, add the malt syrup or powder. Mix until a shaggy dough forms. If using a stand mixer, use the dough hook on low speed for about 5-7 minutes until the dough starts to come together and becomes slightly elastic. If mixing by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
  3. **First Fermentation (Bulk Ferment):** Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp kitchen towel, and let it rest at room temperature for 4-6 hours. During this time, the dough will rise and become bubbly. You can also perform a stretch and fold every hour for the first 2-3 hours to build strength.
  4. **Shape the Bagels:** Turn the dough out onto a lightly floured surface. Gently divide the dough into 8 equal portions (about 125g each). Shape each portion into a ball. Cover the balls with a damp towel and let them rest for 15-20 minutes. This resting period makes shaping easier. Once rested, take one ball of dough and flatten it into a disc. Use your thumb or a finger to poke a hole in the center, then gently stretch the hole to about 1-1.5 inches in diameter. You want a distinct hole. Reshape the dough into a ring, ensuring the hole is centered. Repeat with the remaining dough portions.
  5. **Second Fermentation (Proofing):** Place the shaped bagels on a baking sheet lined with parchment paper, ensuring they have some space between them. Lightly dust the tops with flour or spray with a light mist of water and cover loosely with plastic wrap. Let them proof at room temperature for 1-2 hours, or until they look slightly puffy. You can also refrigerate them overnight for a slower fermentation and more developed flavor.
  6. **Preheat and Prepare for Boiling:** About 30 minutes before you're ready to boil, preheat your oven to 425°F (220°C). Bring a large pot of water to a rolling boil. Add the baking soda to the boiling water. This step is crucial for achieving that classic bagel crust.
  7. **Boil the Bagels:** Carefully drop 2-3 bagels at a time into the boiling water. Boil for 30-60 seconds per side, until they puff up slightly. Do not overcrowd the pot. Use a slotted spoon or spider strainer to remove the bagels from the water and place them back on the parchment-lined baking sheet. While they are still wet, sprinkle your desired toppings onto the bagels.
  8. **Bake the Bagels:** Transfer the baking sheet to the preheated oven. Bake for 18-25 minutes, or until the bagels are golden brown and firm. Rotate the baking sheet halfway through for even baking.
  9. **Cool:** Once baked, transfer the bagels to a wire rack to cool completely before slicing and enjoying.