1. Do I need a sourdough starter to make these bagels?

Yes, an active and bubbly sourdough starter is essential for this recipe. It provides the natural fermentation that gives the bagels their signature flavor and texture.

2. Can I use all-purpose flour instead of bread flour?

You can use all-purpose flour, but bread flour is highly recommended for achieving that classic chewy texture, thanks to its higher protein content.

3. Why do I need to boil the bagels before baking?

Boiling the bagels sets the crust and gives them their characteristic chewiness. It also helps the toppings stick better and enhances the final golden color.

The Best Sourdough Bagels

Description

Learn how to make soft, chewy sourdough bagels at home with this easy and beginner-friendly recipe, perfect for quick, healthy meals and endless topping options.

Ingredients

Scale

150g active, bubbly sourdough starter
250g warm water
500g bread flour
40g sugar
11g salt
20g honey (for boiling water)

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Instructions

In a large bowl, mix the active starter, warm water, and sugar until it looks like a milky liquid. Add the bread flour and salt and mix until fully incorporated.
Knead the dough in the bowl for 5-6 minutes using a stretch-and-fold technique until the dough is stiff and slightly bumpy.
Cover the dough and let it rest for 1 hour at room temperature.
After resting, knead the dough again for 30 seconds, then cover and allow it to ferment overnight (8–12 hours) until doubled in size.
Turn the dough onto a clean surface and shape it into a rectangle. Cut into 8 equal pieces and form each piece into a smooth ball.
Poke a hole in the center of each ball and stretch to form a bagel shape. Cover with a damp cloth and let them rise until puffed, about 20–60 minutes.
Preheat the oven to 425°F. Bring a large pot of water with honey to a boil.
Boil 2–3 bagels at a time for 30 seconds per side, then transfer them to a rack.
Dip the tops of the boiled bagels into your choice of toppings while they are still sticky.
Place the bagels on a baking sheet and bake for 20–25 minutes until golden brown. Cool on a wire rack before serving.

Notes

Use bread flour for best chewy texture; all-purpose flour can work but yields a softer bagel.
Keep the dough slightly stiff; it should not feel overly sticky.
Monitor the second rise carefully to avoid over-proofing the bagels.
If you top with cheese, also dip the bottom for extra crunch.
Bagels freeze well; slice before freezing for easy toasting later.

Prep Time: 20 minutes (active), plus 8–12 hours fermentation
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bagel
Calories: Approximately 220
Sugar: 4g
Sodium: 400mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 8g
Cholesterol: 0mg