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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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Prep Time 20 minutes
Cook Time 25 minutes
Overnight Fermentation 6 hours
Total Time 6 hours 45 minutes
Servings: 8 bagels
Course: Breakfast, Brunch, Snack
Cuisine: American, Jewish, Sourdough Baking
Calories: 260
Ingredients Equipment Method

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

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

Method
 

Mix Dough:
  1. Combine sourdough starter, flour, water, and honey in a mixing bowl.
  2. Knead by hand for 10-12 minutes or use a stand mixer for 5-6 minutes.
  3. Let rest for 30 minutes.
Bulk Fermentation:
  1. Add salt and knead for another minute.
  2. Cover and ferment at room temperature for 8-12 hours, until dough has doubled.
Shape Bagels:
  1. Divide dough into 8 equal pieces and roll into tight balls.
  2. Poke a hole in the center of each ball and stretch into a bagel shape.
  3. Place on parchment-lined baking sheet and let rest for 1-2 hours.
Boil Bagels:
  1. Bring a large pot of water to a rolling boil.
  2. Add honey and baking soda.
  3. Boil bagels for 1 minute per side.
  4. Remove with spider strainer and place back on the sheet.
Add Toppings:
  1. While bagels are still wet, sprinkle desired toppings.
Bake:
  1. Preheat oven to 425°F (220°C).
  2. Bake for 20-25 minutes, rotating halfway for even browning.
  3. Remove and cool on a wire rack.