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Sourdough-Bagel

Sourdough Bagel Recipe: Bakery Results at Home

Chewy, golden, and perfectly tangy — this foolproof sourdough bagel recipe delivers authentic New York-style results from your own kitchen. No fancy equipment needed.
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Prep Time 30 minutes
Cook Time 25 minutes
Fermentation Time 16 hours
Total Time 16 hours 55 minutes

Ingredients
  

For the Dough

  • 500 g bread flour 12–14% protein
  • 150 g active sourdough starter 100% hydration
  • 270 ml warm water
  • 10 g fine sea salt
  • 15 g honey or malt syrup

For the Boiling Water

  • 2 litres water
  • 1 tbsp baking soda
  • 1 tbsp honey
  • 1 tsp fine salt

Toppings (Optional)

  • Sesame seeds poppy seeds, or everything bagel seasoning — to taste

Instructions
 

Make the Dough

  • In a large bowl, combine active sourdough starter, warm water, and sugar until it looks milky. Add bread flour and salt, then mix until fully combined.
  • Lift and fold sections of the dough over itself while pressing down with the heel of your hand. Continue rotating the bowl and repeating for about 5–6 minutes.
  • Cover the dough and let it rest for 60 minutes.

Stretch and Fold

  • After resting, repeat the stretch, fold, and press motion for another 30 seconds.
  • Cover the bowl and place the dough in a warm spot until it doubles in size.

Shape

  • Once doubled, transfer the dough to your work surface without adding flour.
  • Stretch the dough into a rectangle about 1/2 inch thick. Divide into 8 equal pieces (around 115g each).
  • Shape each piece by folding the corners into the center, then rolling into a smooth ball.
  • Use your thumb to poke a hole through the center and gently stretch it to about 2 inches wide.

Second Rise

  • Place shaped bagels on a parchment-lined baking sheet and cover with a damp towel.
  • Let them rise in a warm place for 20–60 minutes until puffed.

Boil Bath

  • Fill a large pot with water, add honey, whisk together, and bring to a boil.
  • Boil 2–3 bagels at a time for 30 seconds per side.
  • Remove bagels with a slotted spoon and place on a cooling rack.

Toppings

  • Spread toppings on a plate and dip the sticky tops of the boiled bagels into them.

Bake

  • Bake at 425°F (220°C) for 20–25 minutes until golden brown.
  • Remove from the oven and cool on a wire rack.
  • Serve warm with your favorite toppings.

Notes

How to Store the Sourdough Bagel Recipe

  • Store bagels at room temperature in a cloth or paper bag for up to 2 days to keep the crust from getting soggy.
  • For slightly longer storage, keep them whole in an airtight container for up to 3 days.
  • Refrigeration extends freshness to about 5 days if tightly wrapped, though refrigeration can dry bread faster.
  • For freezing, wrap each bagel individually and place them in a freezer bag. They keep well for up to 3 months, ideally eaten within 6 weeks.
  • To reheat frozen bagels:
    • Whole bagel: bake at 190°C for 12–15 minutes.
    • Frozen slices: toast for 3–4 minutes.
  • To refresh stale bagels, lightly wet the cut side with cold water before toasting.