Sourdough bagels are chewy, crispy on the outside, and packed with that wonderful tangy flavor that only sourdough can bring. They have a beautiful golden crust and a dense, chewy inside that’s perfect for any topping you love, from classic cream cheese to smoked salmon or just a simple spread of butter. These bagels are a little bit different from your everyday bagel thanks to the natural sourdough starter, giving them a unique taste and texture.
I love making sourdough bagels because they take me back to quiet weekend mornings when I have extra time to knead the dough and watch it rise slowly. There’s something really special about boiling the bagels briefly before baking—it’s what gives them their shiny crust and that perfect chew. I usually double the batch so I can freeze some for later, and honestly, a toasted frozen sourdough bagel still tastes amazing with my favorite toppings.
If you’re new to bagels or sourdough, this recipe is a great way to get started because it feels like an easy project with a tasty reward. My go-to way to serve them is sliced open and toasted with a thick layer of cream cheese and a sprinkle of everything bagel seasoning. It’s a simple treat, but it makes any morning feel a little brighter and a whole lot tastier!
Key Ingredients & Substitutions
Sourdough Starter: This is the heart of the recipe and gives bagels their signature tangy flavor. If you don’t have a starter, you can use instant yeast instead, but the flavor will be less complex.
Bread Flour: High-protein flour helps create that dense, chewy texture classic to bagels. If you only have all-purpose flour, it will work but the bagels might be less chewy and a bit softer.
Barley Malt Syrup or Honey: Adding this to the boiling water or dough helps with crust color and adds a subtle sweetness. If you don’t have malt syrup, honey or even sugar works well as a substitute.
Everything Bagel Seasoning: This mix of poppy seeds, sesame seeds, garlic, onion, and salt delivers crunch and bold flavor on top. Feel free to swap in any seeds or spices you like, such as sesame seeds alone or just coarse salt.
How Do You Get That Perfect Bagel Chew and Shiny Crust?
The secret to authentic bagels is boiling before baking. This step sets the crust and creates that chewiness everyone loves.
- Boil water and lower the heat to a gentle simmer.
- Add barley malt syrup or honey if possible — it helps with color and flavor.
- Boil each shaped bagel for about 60 seconds per side. This makes the crust sticky enough for toppings to stick and gives the dough its classic texture.
- Remove with a slotted spoon and place directly on a baking sheet lined with parchment. Avoid overlapping.
Don’t rush the boil! It’s the key step that turns bagels from ordinary bread to chewy, shiny treats.
Equipment You’ll Need
- Large mixing bowl – roomy enough to mix and let the dough rise comfortably.
- Dough scraper – helps you handle sticky dough easily and keeps your surface clean.
- Kitchen scale – for accurate measuring of flour and water to get consistent results.
- Large pot – to boil the bagels before baking, essential for that classic chewy texture.
- Slotted spoon – makes lifting boiled bagels easy without losing water.
- Baking sheet with parchment paper – prevents sticking and helps the bagels bake evenly.
- Cooling rack – lets your bagels cool without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Try adding cinnamon and raisins into the dough for a sweet twist, perfect for a breakfast treat.
- Mix in chopped fresh herbs like rosemary or thyme for a fragrant, savory bagel variation.
- Top your bagels with coarse salt and cheddar cheese before baking for a rich, cheesy flavor.
- Swap everything bagel seasoning for sesame seeds or poppy seeds to keep it simple and classic.
How to Make Sourdough Bagels?
Ingredients You’ll Need:
For The Dough:
- 1 cup (240g) active sourdough starter (100% hydration)
- 1 1/2 cups (360ml) warm water
- 4 cups (480g) bread flour, plus extra for kneading
- 2 teaspoons salt
- 1 tablespoon sugar or malt syrup (optional, for enhancing crust and flavor)
For Boiling:
- 1-2 tablespoons barley malt syrup or honey (optional, added to boiling water)
For Topping:
- Everything bagel seasoning (poppy seeds, sesame seeds, dried minced garlic, dried minced onion, coarse salt)
How Much Time Will You Need?
This recipe will take about 6 to 8 hours in total, including 10 minutes of active preparation, 4 to 6 hours for the bulk fermentation, 1 to 2 hours of proofing time, plus 25 minutes for boiling and baking the bagels.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, mix together your active sourdough starter and warm water until combined. Add the bread flour, salt, and sugar or malt syrup if you are using it. Stir everything together until a rough dough forms.
2. Knead the Dough:
Turn the dough onto a floured surface and knead by hand for about 10 minutes until you get a smooth, elastic dough. If you prefer, use a stand mixer with a dough hook and mix for about 7 minutes.
3. Bulk Fermentation:
Place your dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and leave it at room temperature to ferment for 4 to 6 hours, or until it has risen and feels light and airy.
4. Shape Your Bagels:
Divide the dough into 8 equal pieces. Shape each piece into a tight ball, then create a hole in the middle with your finger. Gently stretch the hole to about 2 inches across to form the classic bagel shape.
5. Proof the Bagels:
Place your shaped bagels on a parchment-lined baking tray. Cover them loosely with a lightly damp towel and let them proof at room temperature for 1 to 2 hours, until they puff up nicely.
6. Preheat the Oven:
While the bagels are proofing, set your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
7. Boil the Bagels:
Bring a large pot of water to a boil, then lower the heat to a simmer. Add barley malt syrup or honey if you have it to the water; this gives a lovely sheen and flavor to your bagels. Boil each bagel for about 60 seconds on each side. Remove them carefully with a slotted spoon and place them on your lined baking sheet.
8. Add the Toppings:
While the bagels are still wet from boiling, generously sprinkle everything bagel seasoning over them so it sticks well.
9. Bake:
Bake the bagels in your preheated oven for about 20 to 25 minutes. Look for a deep golden brown color and a firm crust. When tapped, they should sound hollow.
10. Cool and Serve:
Remove your baked bagels from the oven and let them cool on a wire rack before slicing. Toast them and enjoy with cream cheese, butter, or your favorite toppings.
Can I Use Frozen Sourdough Starter for This Recipe?
Yes, you can! Just make sure to fully revive and feed your frozen starter a day or two before baking to ensure it’s active and bubbly for the best rise.
Can I Substitute Bread Flour with All-Purpose Flour?
Yes, but your bagels may be less chewy and slightly softer. Bread flour’s higher protein content helps create the classic bagel texture.
How Should I Store Leftover Bagels?
Store them in an airtight container or bag at room temperature for up to 2 days. For longer storage, freeze them; thaw and toast before eating to refresh.
What If I Don’t Have Barley Malt Syrup for Boiling?
No worries! You can substitute honey or sugar in the boiling water to help achieve a nice crust and golden color on your bagels.
