The Ultimate Homemade Sourdough Bagel Recipe

Chewy texture, rich flavor, and zero commercial yeast—perfect for your next weekend bake.

Why Bake Your Own Sourdough Bagels?

If you already keep a lively sourdough starter on the counter, homemade bagels are the next logical (and delicious) step. This recipe delivers bakery‑style chew without additives, a slow cold ferment for complex sourdough tang, and a make‑ahead schedule that fits busy calendars.

People frequently search, “How do I make chewy sourdough bagels at home?”—this guide answers that and more.

Ingredient List (with Baker’s Percentages)

• Active sourdough starter: 175 g / 1 cup (20 %)

• Filtered water: 590 g / about 2 ½ cups plus ¼ cup (68 %)

• Salted butter, softened: 57 g / ½ stick (6.5 %)

• Fine sea salt: 15 g / 1 tablespoon (1.7 %)

• Honey for dough: 30 g / 2 tablespoons (3.4 %)

• All‑purpose flour: 560 g (65 %)

• Bread flour: 560 g (65 %)

This blend of all‑purpose and bread flour ensures both tenderness and that essential, high‑protein chew. The yield is roughly fifteen 125‑gram bagels.

Essential Equipment

Have these tools ready before you start:

• Stand mixer fitted with a dough hook

• Kitchen scale for accuracy

• Large mixing bowl plus plastic wrap

• Parchment‑lined baking sheet

• Six‑quart stockpot for boiling

• Slotted spoon or spider strainer

• Oven preheated to 425 °F / 218 °C

Step‑by‑Step Method

1. Build the Dough (about 10 minutes)

1. In the mixer bowl, whisk the active starter with the filtered water until the mixture looks milky.

2. Add the softened butter, salt, and honey; stir briefly.

3. Tip in both flours. Knead on medium‑low for around ten minutes, until the dough cleans the sides of the bowl and passes the window‑pane test (a thin, translucent sheet that stretches without tearing).

A well‑developed gluten network is the secret behind that classic bagel chew.

2. Bulk Ferment

Transfer the dough to a lightly oiled bowl. Cover and let it rise until doubled. Depending on room temperature, this takes anywhere from six to twelve hours—slow fermentation equals deeper flavor.

3. Divide and Pre‑Shape

Turn the dough onto a floured counter. Weigh and cut it into roughly fifteen pieces of 125 g each. Create tension by tucking the edges under and rolling each piece against the work surface until it forms a tight ball.

4. Proof Options

• Room‑temperature proof: Leave the dough balls covered on the counter for about two hours, or until they look puffy and about 50 percent larger. This yields a milder flavor.

• Cold‑proof (recommended): Wrap the tray tightly in plastic and refrigerate for at least five hours and up to five days. The cold rest deepens sourdough flavor and offers schedule flexibility.

5. Shape the Bagels

When you’re ready to bake, poke a finger through the center of each ball, then spin it around your thumb to enlarge the hole to roughly two inches (five centimeters). Place shaped rings on parchment, leaving an inch or two between them.

6. Boil for Shine and Chew

Bring a large pot of water to a rolling boil and stir in two tablespoons of sugar; the sugar helps create a glossy crust. Working in batches of five, boil the bagels for one minute total, flipping halfway through. Drain briefly and return them to the parchment.

7. Honey Glaze and Toppings

Shake together one‑quarter cup of water with two teaspoons of honey in a jar, then brush this solution over each hot bagel. Top as you like—everything seasoning, sesame seeds, poppy seeds, minced garlic, dried onion, cinnamon sugar, coarse salt, or dried herbs. Leaving some plain gives you classic café‑style options.

8. Bake

Slide the trays into the preheated oven and bake for about twenty‑eight minutes, rotating once. Finished bagels should be deep golden with a firm shell that softens slightly as they cool. Let them rest for at least ten minutes before slicing; the interior crumb finishes setting during this time.

Storage and Freezing Tips

Bagels stay fresh for three to four days on the counter if you slip a paper bag inside a plastic one; the paper absorbs moisture while the plastic prevents staling. For longer keeping, slice the bagels, freeze them flat until solid, and store them in a freezer bag. You can toast slices straight from frozen for quick weekday breakfasts.

FAQs

Bagels deflated after boiling. They were probably under‑proofed or the water wasn’t truly boiling. Give them more rise time and ensure a vigorous boil.

Can I skip bread flour? Yes, but you’ll sacrifice some chew. If you must use only all‑purpose, reduce the water by about fifteen grams.

My dough feels sticky. Humidity can alter hydration. Use a light dusting of flour and a bench scraper instead of kneading in lots of extra flour, which can toughen the crumb.

Master this easy homemade sourdough bagel recipe and you’ll never settle for store‑bought again. The long, cold ferment and quick honey glaze deliver an artisan‑style crust that crackles when you bite, revealing a tender, flavorful interior.