Chewy, Golden, Naturally Fermented Sourdough Bagels
These homemade sourdough bagels have a classic chewy texture, a beautiful golden crust, and a rich flavor developed through natural fermentation. Perfect for breakfast, sandwiches, or toasted with cream cheese.
Why You’ll Love This Recipe
- Naturally leavened with sourdough starter
- Classic bagel chewiness
- Slightly sweet flavor from honey
- Perfect for toppings like sesame, everything seasoning, cinnamon sugar, or cheese
- Great for meal prep and freezing
Ingredients
Dough
- 500g bread flour
- 232g water
- 85g active sourdough starter
- 27g honey
- 27g sugar
- 11g salt
For Boiling
- 2 liters water
- 1 tablespoon honey
Optional Toppings
- Sesame seeds
- Everything bagel seasoning
- Cinnamon sugar
- Poppy seeds
- Shredded cheese
Equipment
- Stand mixer or mixing bowl
- Baking sheet
- Parchment paper
- Large pot
- Slotted spoon
Instructions
Step 1: Mix the Dough
Combine:
- Water
- Active sourdough starter
- Honey
- Sugar
Mix until combined.
Add:
- Bread flour
- Salt
Mix using a stand mixer on low speed until a rough dough forms and begins pulling away from the sides of the bowl.
The dough should be firm and slightly stiff.
Step 2: First Rest
Cover the bowl and allow the dough to rest for 1 hour.
This helps hydrate the flour and improves gluten development.
Step 3: Knead
Turn the dough onto a work surface and knead lightly for 2–3 minutes until smooth.
Place back into the bowl.
Step 4: Bulk Fermentation
Cover and allow to rise at room temperature for approximately 8–9 hours, or until noticeably puffy.
The dough does not need to double completely like sandwich bread.
Bagel dough is naturally denser.
Step 5: Divide and Shape
Transfer the dough to a clean surface.
Divide into:
8 equal portions
Shape each portion into a smooth ball.
Allow to rest for 20 minutes.
Step 6: Form the Bagels
Using your thumb, poke a hole through the center of each dough ball.
Gently stretch until the hole is approximately 2 inches wide.
Place each bagel onto parchment paper squares.
Cover lightly.
Step 7: Final Proof
Allow the shaped bagels to rise for 2–3 hours until slightly puffy.
They should feel lighter but still hold their shape.
Step 8: Boil
Bring water and honey to a gentle boil.
Boil each bagel:
- 30 seconds on the first side
- 30 seconds on the second side
This creates the signature chewy crust.
Remove with a slotted spoon.
Step 9: Add Toppings
Immediately sprinkle with desired toppings while still wet.
Popular options include:
- Everything seasoning
- Sesame seeds
- Cinnamon sugar
- Shredded cheddar
Step 10: Bake
Preheat oven to:
425°F (220°C)
Bake for:
18–22 minutes
Until deep golden brown.
Step 11: Cool
Transfer to a cooling rack.
Allow to cool for at least 20 minutes before slicing.
Storage
Room Temperature
Store in an airtight container for up to 3 days.
Freezer
Freeze for up to 3 months.
Slice before freezing for easy reheating.
Serving Suggestions
These sourdough bagels are delicious with:
- Cream cheese
- Butter
- Jam
- Peanut butter
- Smoked salmon
- Egg and cheese sandwiches
