Easy Sourdough Bagels
In today’s blog post I’m sharing an easy sourdough bagel recipe.
There’s nothing quite like the smell of freshly baked bagels, and these easy sourdough bagels are no exception. Whether you’re a seasoned sourdough baker or just getting started, this recipe is beginner-friendly and yields the most deliciously chewy bagels. If you’ve got sourdough starter on hand and a craving for bakery-style bagels at home, this is the recipe for you.
Despite the fact that bagels are so delicious, they’re relatively easy to make. The secret step to their unique texture is boiling the dough for a few minutes before baking them in the oven.
Step by step instructions with photos
In the bowl of a stand mixer, stir together the active sourdough starter, water, honey (or sugar), and salt using a spatula. Mix until everything is well blended. Pour in the flour and use your hands to mix until a dough forms. The dough will feel quite stiff and dense at this point — that’s totally normal for bagels!
Attach the dough hook to your stand mixer and knead the dough on low speed for a few minutes. If kneading by hand, work the dough for about 10 minutes until it becomes smooth and elastic. Lightly oil a large bowl and place the dough inside. Cover the bowl with plastic wrap or a damp kitchen towel and let it rest at room temperature for 8 to 12 hours. The dough should rise and become slightly puffy.
Line a baking sheet with parchment paper so your bagels don’t stick later. Set it aside. Turn the risen dough out onto a lightly floured surface. Divide it into 6 to 8 equal pieces, depending on your preferred bagel size. Roll each piece into a tight ball. To shape the bagels, press your thumb through the center of each dough ball to create a hole. Next, gently stretch the center until you have a ring shape. Place each formed bagel on the prepared baking sheet.
Once all bagels are shaped, cover them with a clean towel. Let them rest for 30 to 60 minutes, or until they look soft and slightly puffy. This helps create a tender crumb and better oven spring. Set your oven to 425°F (218°C) and make sure your rack is in the middle position. While the oven preheats, get your water bath ready. In a large pot, bring 6 cups of water and 1 tablespoon of sugar to a boil. Carefully add 3 to 4 bagels at a time, boiling each for about 2 minutes per side. This boiling step gives the bagels their signature chewy texture and glossy crust.
Use a slotted spoon or mesh strainer to remove the boiled bagels from the water. Place them back on the parchment-lined baking sheet. Once they’re cool enough to handle, sprinkle the tops with your favorite toppings. Everything bagel seasoning, sesame seeds, poppy seeds, or sea salt all work great.
Bake in the preheated oven for 25 to 28 minutes, or until the bagels are golden brown and crisp on the outside. Let the bagels cool on a wire rack for at least 15 minutes before slicing. Serve with your favorite spread like cream cheese, butter, or even avocado.
The printable easy sourdough bagels recipe
Easy Sourdough Bagels
Ingredients
- 0.5 cup active sourdough starter
- 1 cup water
- 2 tbsp honey (or sugar)
- 2 tsp fine grain salt (10 gr)
- 500 gr flour
For the water bath
- 6 cups water
- 1 tbsp sugar
For toppings
- everything bagel seasoning or any other seasoning you'd like
Instructions
- In the bowl of a stand mixer, mix the sourdough starter, water, honey, and salt with a spatula.
- Add the flour and use your hands to combine the ingredients as much as possible; the dough will be quite stiff.
- Attach the dough hook to the mixer and mix on the lowest speed for 6-7 minutes (or 10 minutes by hand).
- Place in a greased bowl and cover with plastic wrap. Let it rest at room temperature overnight for 8-12 hours.
- Line a baking sheet with parchment paper.
- Transfer the dough to a clean surface and divide it into 8 equal portions. Shape each piece into a ball. To form the bagels, place a dough ball in front of you and use your thumb to poke a hole through the center. Lift the dough, gently shape it into a ring, and place it on the parchment paper. Repeat with the remaining dough balls, then cover them with a towel and let them rise for 30-60 minutes or until puffy (see notes about parchment paper).
- Preheat the oven to 425°F (218°C), ensuring the rack is in the center position.
- In a large stockpot, bring 6 cups of water to a boil and add 1 tablespoon of sugar. Once the bagels have risen, boil each for 2 minutes on both sides (boil only 3-4 at a time to avoid crowding the pot).
- Use a mesh strainer to remove the bagels and let them rest on the parchment paper until cool enough to handle.
- After cooling, add optional seasoning to one side and return it to the parchment paper.
- Bake the bagels at 425°F (218°C) for 25-28 minutes or until they turn golden brown.
- Let cool and then enjoy with your favorite spread!
More sourdough recipes
If you’re loving all things sourdough lately, you might also enjoy my sourdough focaccia bread recipe — it’s light, fluffy, and packed with flavor. Looking for more sourdough content? Check out my blog post all about sourdough bread.
These easy sourdough bagels are proof that you don’t need complicated ingredients or techniques to make something special in your own kitchen. Whether you enjoy them plain, toasted, or loaded with your favorite toppings, they’re sure to become a new staple in your sourdough rotation. Let me know in the comments how you like to top your bagels. Or tag me on Instagram – I’d love to see your baking!
