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A homemade sourdough bagel with a golden-brown crust, generously coated with toasted coconut flakes, giving it a crisp, textured finish

Easy sourdough bagel Recipe

Homemade sourdough bagel Recipe with a chewy texture, crisp crust, and deep tangy flavor. This recipe uses sourdough starter or discard for a rich taste and perfect consistency.
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Course: Breakfast, Brunch, Snack
Cuisine: American, Jewish, Sourdough Baking
Prep Time: 20 minutes
Cook Time: 25 minutes
Overnight Fermentation: 6 hours
Total Time: 6 hours 45 minutes
Servings: 8 bagels
Calories: 260kcal
Cost: 5$

Equipment

  • 1 Stand mixer with hook (Optional but helps with kneading)
  • 1 Large mixing bowl (For dough mixing and fermentation)
  • 1 Digital scale (For precise ingredient measurements)
  • 1 Parchment paper (Prevents sticking)
  • 1 Large pot (For boiling bagels)
  • 1 Spider strainer (Helps lift bagels from boiling water)
  • 1 Baking Sheet (For baking)
  • 1 Cooling rack (Ensures bagels cool evenly)

Ingredients

  • 100 g Active sourdough starter - Or discard (adjust fermentation time)
  • 500 g Bread flour - High-protein flour for chewiness
  • 250 g Water - Adjust as needed based on hydration
  • 10 g Salt - Fine sea salt works best
  • 15 g Honey - Or malt syrup for deeper flavor
  • 5 g Vital wheat gluten - Optional for extra chewiness
  • 2 tablespoon Baking soda - For boiling water enhances crust
  • 1 tablespoon Honey - For boiling water adds color & shine

Instructions 

Mix Dough:

  • Combine sourdough starter, flour, water, and honey in a mixing bowl.
  • Knead by hand for 10-12 minutes or use a stand mixer for 5-6 minutes.
  • Let rest for 30 minutes.

Bulk Fermentation:

  • Add salt and knead for another minute.
  • Cover and ferment at room temperature for 8-12 hours, until dough has doubled.

Shape Bagels:

  • Divide dough into 8 equal pieces and roll into tight balls.
  • Poke a hole in the center of each ball and stretch into a bagel shape.
  • Place on parchment-lined baking sheet and let rest for 1-2 hours.

Boil Bagels:

  • Bring a large pot of water to a rolling boil.
  • Add honey and baking soda.
  • Boil bagels for 1 minute per side.
  • Remove with spider strainer and place back on the sheet.

Add Toppings:

  • While bagels are still wet, sprinkle desired toppings.

Bake:

  • Preheat oven to 425°F (220°C).
  • Bake for 20-25 minutes, rotating halfway for even browning.
  • Remove and cool on a wire rack.

Nutrition

Serving: 100g | Calories: 260kcal (13%) | Carbohydrates: 52g (17%) | Protein: 8g (16%) | Fat: 1.5g (2%) | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 400mg (17%) | Potassium: 80mg (2%) | Fiber: 2g (8%) | Sugar: 3g (3%) | Vitamin A: 5IU | Calcium: 10mg (1%) | Iron: 2mg (11%)