Homemade Sourdough Bagels Recipe
These Homemade Sourdough Bagels are unbeatably tasty. They have a chewy yet crispy crust with a soft, open, and slightly irregular crumb. And they’re super easy to make! Minimal handling is required!
Homemade Sourdough Bagels
Make sure to scroll down for the complete recipe and ingredient list.
How to perform a coil fold:
You want to fold the dough two times during its initial proof. The folds gently provide extra strength without stressing the gluten network too much.
Slide both your hands under the dough in the center until your fingertips are touching. Slowly lift the dough up and towards you until the dough lets go of the bowl. Fold the dough underneath itself by lowering your hands. Turn the bowl 180° and do the other side. Turn the bowl 90° and repeat all around the dough – folding all four sides.
How to shape bagels:
Transfer the dough to a lightly floured work surface and divide it into ten equal pieces (about 110g each). Remove excess flour and shape all the pieces into rounds by cupping one piece at a time with your hand. Gently press the dough against the work surface and move your hand in circles to form seamless rounds. Press a finger through the center of each round, use two fingers to widen the hole to about 1in/2,5cm. Place the shaped bagels on a lined baking tray, cover, and refrigerate overnight.
Boil & bake:
- Take the bagels out of the fridge and leave them on the counter for 30 minutes. Meanwhile, preheat the oven to 430°F/220°C, and bring a large pot of water to a boil.
- After 30 minutes, add sugar and baking soda to the boiling water. Boil the bagels 3-4 at a time, for about 2 minutes (1 minute each side). Transfer the bagels to a clean kitchen towel.
- Brush each boiled bagel with egg wash and sprinkle on your desired toppings. Place the bagels on two baking trays lined with parchment paper. Bake for 15-20 minutes.
This recipe doesn’t require much equipment, but there are a few things I recommend you have on hand to make this recipe a success:
- Digital scale is essential for exact measurements.
- Stand mixer fitted with a dough hook to easily knead your dough.
- Brød & Taylor Proofer Box – to perfectly manage the temperature during proof.
Homemade Sourdough Bagels
Equipment
- Digital scale
- Stand mixer
- Large bowl
- Brød & Taylor proofer box (optional, but recommended)
- Parchment paper
Ingredients
Levain
- 50 g active sourdough starter
- 50 g water
- 50 g bread flour
Main Dough
- 600 g bread flour
- 320-360 g water start low, add more if needed
- 150 g levain
- 35 g barley malt syrup
- 10 g salt
For Boiling
- 3 liters/quarts water
- 45 g sugar
- 1,5 tbsp baking soda
Other
- 1 egg for egg wash
- 1 tbsp water for egg wash
- seeds/toppings of your choice
Instructions
Levain
- Add the active sourdough starter, water, and flour to a bowl. Mix until combined, cover, and rest in a warm spot for four hours or until the levain has doubled in size.
Main Dough
- Add flour, water, and levain to the bowl of your stand mixer fitted with a dough hook. I recommend starting with the minimum amount of water recommended (320 grams.) Every flour is different, so adjusting the hydration may be necessary.
- Turn the mixer on, and mix for about 2 minutes until the dough comes together. Cover the bowl and autolyse/rest for 30 minutes.
- Turn the mixer on again and add the salt and barley malt syrup. Knead for 10 minutes at medium speed. After about 10 minutes, the dough should be strong and bouncy (should not stick to the fingers).
- Place the dough in a lightly oiled, large bowl: cover, and rise in a warm spot (ideally at 75°F/24°C) for four hours. You want to do two coil folds during this time—one after 1 hour and one after 2 hours.
Shape
- Transfer the dough to a lightly floured work surface and divide it into ten equal pieces (about 110g each). Shape all the pieces into seamless rounds. Press a finger through the center of each round. Use two fingers to widen the hole to about 1,5 in/3,5cm.
- Place the shaped bagels on a lined baking tray, cover, and refrigerate overnight.
Boil & Bake
- In the morning: Take the bagels out of the fridge and leave them on the counter for 30 minutes. Meanwhile, preheat the oven to 430°F/220°C, and bring a large pot of water to a boil.
- After 30 minutes, add sugar and baking soda to the boiling water. Boil the bagels, 3-4 at a time, for 1 minute on each side. Transfer the bagels to a clean kitchen towel.
- Brush each boiled bagel with egg wash and sprinkle on your desired toppings. I used poppy seeds, sesame seeds, and flakey salt on mine. Place the bagels on two baking trays lined with parchment paper. Bake for 15-20 minutes until golden brown.
Notes
Nutrition
If you liked this recipe, you might also like my Beginner Sourdough Bread Recipe
14 Comments
Waladdin
Hi Elise, I will make some bagels this week and I’m very much interested to try your recipe, have a question before starting the process, can I substitute the malt with honey? Or any other sugary syrup?
Thanks dear
Bread by Elise
Hi! Yes, absolutely. The flavor will be slightly different, but honey should work just fine as a substitute. Happy baking!
Jose Carlos da Cruz
Hello Elise! First of all congratulations on that didactic way that you teach your recipes.
I tried to make the bagel today by reducing the flour to 400g but keeping the other ingredients in proportion. I replaced to honey too. But my dough got very sticky.
I used: 400g flour, 240g water, 100g levain, 24g honey and 6.5g salt.
Any tips on what may have happened?
Bread by Elise
Hi! The dough has a hydration percentage of only 60%, so I find it a bit odd that it turned out so sticky! I’m guessing it’s the flour you used or maybe you didn’t knead the dough long enough, making it difficult to handle? You could try adding a little bit of extra flour to the recipe, or try with a different flour. Make sure to thoroughly knead the dough and don’t skip the autolyse.
José Carlos da Cruz
Hi Elise! Thanks Your prompt reply! I’m making the bagel again. I realized that the honey is more liquid than I used to like So I increased the flour a little bit and reduced the water. Lets try ….
Sheila
Hi. I made the recipe but when I put the bagels in the fridge the dough didn’t rise anymore and they were heavy and not fluffy. I will try to make them again but without putting them in the fridge.
Taylor Kraft
My dough was also extremely sticky! I had to add flour two separate times
Daniela
Used the smallest amount of water and they turned out fantastic!!! Already making a second batch! I love your recipes, Élise, always comes out perfect!!! Thank you!
Carly
SO GOOD. My dough was sticky, but I added a couple tablespoons of flour and made sure it was very well kneaded, and it was still sticky, but I thought I would just go for it. It rose beautifully. I was careful and made sure my hands were well floured for shaping. I placed the bagels on parchment paper so I could cut the paper when I dump them in the water (knowing they were way too sticky to pick up by hand) and it worked great. They kept their shape and the water helps to separate the paper from the bagels. They rose beautifully in the oven and have an awesome structure. Soft but chewy. So good. Don’t be afraid if it’s too sticky (whether because of honey or humidity which I think was my issue), it is a great recipe if handled smartly. 🙂
Faten Almasri
Very good
alya
Perfect recipe and delicious 🤤
Carly
My dough is sticky too! I have kneaded it at about a medium for 15 minutes. I used honey and molasses because I don’t have barley malt syrup, so that might be why. I wonder if it’s also humidity. It’s getting pretty humid where I live.
Baker
Hi,
Would all purpose flour be ok to use?
Ly
Love these bagels, actually my first sourdough bake 🙂 My first time I underproofed and overbaked yet they still turned out really nice, just didn’t store as well. Great chewiness! I have another batch in the fridge ready to bake tomorrow. I need to try that tip about putting them on paper squares after shaping so it’s easier to pick them up for boil.