Make Perfect Sourdough Bagels from Scratch

Making homemade sourdough bagels has become one of my most cherished baking experiences. There’s something deeply satisfying about crafting bagels from scratch, knowing exactly what goes into each bite and appreciating the slow fermentation process that gives them their unique flavor. It’s not just about the end result, but the journey—the careful mixing, the kneading, and watching the dough come to life.

My Journey to Perfecting Sourdough Bagels

I still remember the first time I tried making sourdough bagels. It felt intimidating, but as I worked through each step, I realized how rewarding the process is. With each batch, I learned how important it is to get the sourdough starter just right and why every ingredient matters so much. Now, I want to share that journey with you, in the hopes that you, too, can experience the joy of creating the perfect chewy, flavorful sourdough bagels at home.

Ingredients with a Purpose

Each ingredient in a sourdough bagel recipe has its role, and understanding that helps bring out the best in your bagels.

• Sourdough Starter: This is the heart of the recipe. It’s not just about the rise—it’s the deep, tangy flavor that only a well-fed, bubbly starter can provide. The first time my starter came to life, it was magical!
• Bread Flour: For that irresistible chew, high-gluten bread flour is key. I’ve tried all-purpose flour before, but nothing compares to the structure and texture bread flour offers.
• Water: Seems simple, but the right hydration balances your dough. Too dry, and the dough won’t ferment well; too wet, and shaping becomes a nightmare.
• Salt & Sweetener: Salt adds flavor while controlling fermentation. I also love using malt syrup in my bagels—it not only gives them that deep, rich flavor but also helps create the perfect crust.

Step-by-Step Guide: My Personal Approach

1. add water

2. add honey

3. mix

4. put in bowl

5. cut it

6. fill it

7. round it

8. bake it

9. cook it

10. integedeints

11. ready

Here’s how I make my homemade sourdough bagels, with a few personal tips along the way to make your journey smoother.

1. Preparing the Sourdough Starter: Make sure your starter is active—bubbly, with a nice tangy smell. I like to feed mine the night before and let it work its magic for 8-12 hours.
2. Mixing & Kneading the Dough: This step is like therapy. Combine your flour, water, starter, and salt, then knead it into a smooth, elastic dough. I recommend kneading for about 10-15 minutes to get the perfect texture. Your dough should feel soft but not sticky—this is where the magic of gluten development happens.
3. Bulk Fermentation: After kneading, let the dough rest and rise. Room temperature fermentation works well for 4-6 hours, but if you want more flavor (and I always do), refrigerate it overnight. The flavors deepen with time, and it’s worth the wait!
4. Shaping the Bagels: Dividing the dough into equal portions is so satisfying—like prepping mini dough babies. Gently poke a hole in the center of each dough ball and stretch it out. Don’t worry if the hole looks big—it will shrink during the second rise.
5. Boiling the Bagels: This is where things get real. Boiling the dough sets that iconic chewy crust. I add a tablespoon of malt syrup to the boiling water, which gives the bagels a nice color and flavor. Each side only needs about 1 minute in the water. This step makes your bagels stand out!
6. Baking: After boiling, I like to brush the tops with an egg wash and sprinkle sesame seeds, poppy seeds, or everything seasoning. Baking at 220°C (425°F) for 20-25 minutes gives them a gorgeous golden-brown finish.

Tips I Learned Along the Way

• Use High-Gluten Flour: Bagels thrive on chewiness, so bread flour is non-negotiable. If you’re stuck with all-purpose flour, adding a tablespoon of vital wheat gluten can help.
• Cold Fermentation Is Your Friend: When I let my dough rest in the fridge overnight, the flavor payoff is amazing! It’s more complex and developed.
• Don’t Skip the Boil: Boiling gives bagels that shiny, chewy crust. Without this step, you’ll end up with regular bread rolls.

My Journey to Perfecting Homemade Sourdough Bagels

it’s about enjoying the journey. From mixing to kneading and watching the dough rise, every step is rewarding.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 12 hours hrs

Servings 7

Calories 250 kcal

Ingredients

  

• Sourdough Starter: This is the heart of the recipe providing the deep, tangy flavor. The first time my starter bubbled up, it felt like magic!
• Bread Flour: The key to that chewy texture. I’ve experimented with all-purpose flour but nothing compares to the structure bread flour provides.
• Water: Simple but essential. The right hydration ensures the dough ferments well and is easy to shape.
• Salt & Sweetener: Salt controls fermentation and adds flavor while malt syrup deepens the taste and creates a perfect crust.

Instructions

 

Preparing the Sourdough Starter

• Ensure your starter is active and bubbly with a tangy smell. I like to feed mine the night before and let it work for 8-12 hours.

Mixing & Kneading the Dough

• This step feels like therapy. Mix your flour, water, starter, and salt, and knead for about 10-15 minutes until you get a smooth, elastic dough. It should feel soft but not sticky.

Bulk Fermentation

• Let the dough rest and rise for 4-6 hours at room temperature or refrigerate overnight for more flavor. The extra time adds depth to the taste!

Shaping the Bagels

• Divide the dough into equal portions and gently poke a hole in the center of each ball, stretching it out. The hole will shrink during the second rise.

Boiling the Bagels

• Boiling sets the iconic chewy crust. Add a tablespoon of malt syrup to the water for extra flavor. Boil each side for 1 minute.

Baking

• After boiling, brush the tops with an egg wash and sprinkle your favorite toppings. Bake at 220°C (425°F) for 20-25 minutes until golden brown.

Notes

 

My Journey to Perfecting Homemade Sourdough Bagels

Making homemade sourdough bagels has become one of my favorite baking experiences. There’s something so fulfilling about crafting bagels from scratch, knowing every ingredient, and appreciating the slow fermentation process that gives them their unique flavor. It’s not just about the final result—it’s about enjoying the journey. From mixing to kneading and watching the dough rise, every step is rewarding.

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Ingredients with a Purpose

• Sourdough Starter: This is the heart of the recipe, providing the deep, tangy flavor. The first time my starter bubbled up, it felt like magic!
• Bread Flour: The key to that chewy texture. I’ve experimented with all-purpose flour, but nothing compares to the structure bread flour provides.
• Water: Simple but essential. The right hydration ensures the dough ferments well and is easy to shape.
• Salt & Sweetener: Salt controls fermentation and adds flavor, while malt syrup deepens the taste and creates a perfect crust.

---

Step-by-Step Guide: My Personal Approach

1. Preparing the Sourdough Starter
Ensure your starter is active and bubbly with a tangy smell. I like to feed mine the night before and let it work for 8-12 hours.

2. Mixing & Kneading the Dough
This step feels like therapy. Mix your flour, water, starter, and salt, and knead for about 10-15 minutes until you get a smooth, elastic dough. It should feel soft but not sticky.

3. Bulk Fermentation
Let the dough rest and rise for 4-6 hours at room temperature or refrigerate overnight for more flavor. The extra time adds depth to the taste!

4. Shaping the Bagels
Divide the dough into equal portions and gently poke a hole in the center of each ball, stretching it out. The hole will shrink during the second rise.

5. Boiling the Bagels
Boiling sets the iconic chewy crust. Add a tablespoon of malt syrup to the water for extra flavor. Boil each side for 1 minute.

6. Baking
After boiling, brush the tops with an egg wash and sprinkle your favorite toppings. Bake at 220°C (425°F) for 20-25 minutes until golden brown.

---

Tips I Learned Along the Way

• Use High-Gluten Flour: Bagels need that chewy texture, so bread flour is essential. If you’re using all-purpose flour, add a tablespoon of vital wheat gluten.
• Cold Fermentation: Letting the dough rest overnight in the fridge enhances the flavor. It’s worth the extra time!
• Don’t Skip the Boil: Boiling the bagels gives them their chewy crust. Without it, you’ll end up with regular bread rolls.

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Common Questions

Why isn’t my sourdough starter rising?
Make sure you’re feeding it properly and keeping it in a warm spot. An active starter is key to good sourdough.

Can I use all-purpose flour?
Yes, but the bagels won’t have that classic chewiness. Bread flour is best for texture.

How do I store homemade bagels?
Freeze them after cooling, then pop them in the toaster or oven when you want a fresh, warm bagel!

Why Sourdough Bagels Are Worth the Effort

Although making sourdough bagels requires time and patience, the result is worth every step. The natural fermentation process delivers an unmatched depth of flavor and a unique texture that’s both chewy and soft. Homemade bagels offer the flexibility to customize flavors, ingredients, and toppings, providing a bakery-quality experience in your own kitchen.

By following this guide, you can master the art of sourdough bagel making and enjoy fresh, homemade bagels whenever you like. Whether you’re a seasoned baker or a sourdough enthusiast, this recipe will ensure that you create bagels that are sure to impress.

A Brief History of Sourdough Bagels

Ancient Traditions Meet Modern Innovations
The story of sourdough bagels is a beautiful blend of two ancient baking traditions. Bagels, as we know them, originated in Eastern Europe, particularly within Jewish communities in Poland. The word “bagel” itself comes from the Yiddish word “beygel,” meaning “ring” or “bracelet,” perfectly describing their round shape. These chewy delights have been boiled before baking for centuries, giving them that iconic texture and golden crust we love.

The Origins of Sourdough
Sourdough goes back even further—over 4,000 years to ancient Egypt. Before commercial yeast existed, sourdough was the go-to method for making bread rise. The natural fermentation process, powered by wild yeast and beneficial bacteria, not only helped bread rise but added a rich, complex flavor and improved its nutrition.

The Perfect Fusion
When sourdough and bagels came together, they created a match made in baking heaven. The sourdough adds a unique tang and depth of flavor, while the traditional boiling method gives bagels their irresistible chewiness. This recipe likely evolved as home bakers sought to enhance classic bagels with the health benefits and taste of sourdough.

A Revival in Recent Years
Sourdough bagels have seen a resurgence in popularity, especially during the pandemic when many rediscovered the joy of home baking. Today, sourdough bagels are cherished for their deep flavor, natural ingredients, and the fulfilling experience of crafting them by hand—a delicious connection to baking traditions that span thousands of years.

The Payoff: Homemade Bagels Are Worth It

Every time I take my bagels out of the oven, the smell fills my kitchen and makes all the effort worthwhile. Store-bought bagels just can’t compare. Homemade sourdough bagels are a love letter to the slow, patient art of baking. The chewy texture, the rich flavor, and the ability to customize your toppings—it’s all worth the time and care you put in.

Whether you’re a beginner or seasoned baker, once you try making sourdough bagels at home, you won’t go back. Follow this guide, embrace the process, and enjoy the satisfaction of creating something truly special from scratch.

Frequently Asked Questions (FAQs)