Sourdough Bagels
These homemade sourdough bagels have that signature New York-style chew, a glossy golden crust, and a subtle tangy flavor from real sourdough fermentation. The classic boil-before-bake method creates the unmistakable texture that makes these bagels absolutely irresistible.
Equipment
- Stand mixer with dough hook - or strong hands for kneading
- Digital kitchen scale - strongly recommended for accuracy
- Large mixing bowl
- Plastic wrap - or damp kitchen towel
- Large wide pot - for boiling
- Slotted spoon - or spider strainer
- Two large baking sheets
- Parchment paper
- Pastry brush - for egg wash
- Wire cooling rack
Ingredients
- 100 g active sourdough starter - 3.5 oz / about 1/2 cup, 100% hydration, fed and bubbly
- 500 g bread flour - 17.6 oz / 4 cups, plus extra for dusting
- 240 ml warm water - 8 fl oz / 1 cup, around 80°F/27°C
- 10 g fine sea salt - 2 tsp
- 15 g barley malt syrup - 1 tbsp, for the dough; or honey
- 2 tbsp honey - or barley malt syrup, for the boiling water
- 1 large egg - for egg wash, optional but recommended
- everything bagel seasoning - for topping
- sesame seeds - for topping
- poppy seeds - for topping
- coarse salt - for topping
Classic Cream Cheese Spread
- 8 oz cream cheese - softened
Smoked Salmon Topping
- 4 oz smoked salmon - lox-style
- 1/4 red onion - thinly sliced
- 2 tbsp capers - drained
- 1 sprig fresh dill - for garnish
Avocado Toast Style
- 1/2 avocado - mashed
- 1/2 tsp lemon juice - freshly squeezed
- flaky sea salt - to taste
- red pepper flakes - to taste, optional
Instructions
- Feed your sourdough starter 4-12 hours before mixing. Mix equal weights of starter, flour, and water and let sit at room temperature until bubbly and doubled. Test readiness by dropping a small spoonful in water—if it floats, it's ready.
- In your mixing bowl, combine 100g active starter, 240ml warm water, and 15g barley malt syrup or honey until dissolved. Add 500g bread flour and 10g salt, then knead with a dough hook for 6-8 minutes or by hand for 10-12 minutes until smooth, stiff, and slightly tacky.
- Shape the dough into a ball, place in the bowl, and cover with plastic wrap. Let ferment at room temperature for 4-8 hours until puffed and risen by 50-75%. The dough should feel alive but may not double completely.
- Turn the dough onto a floured surface and divide into 8 equal pieces (about 105-110g each). Shape each piece into a ring by rolling it into a log, wrapping around your hand, and sealing the ends firmly together on the counter.
- Place shaped bagels on a parchment-lined baking sheet and cover loosely with plastic wrap. For same-day baking, proof for 2-3 hours at room temperature. For best flavor, cold proof in the fridge for 8-16 hours.
- Preheat your oven to 450°F (232°C) at least 30 minutes before baking. Bring a large pot of water to a rolling boil and add 2 tablespoons of honey or barley malt syrup.
- Boil 2-3 bagels at a time for 1 minute per side. For a chewier crust, boil for 90 seconds per side. Remove with a slotted spoon and place back on the baking sheet.
- Whisk the egg with 1 tablespoon of water and brush over the boiled bagels. Immediately sprinkle your desired toppings (everything seasoning, sesame seeds, poppy seeds, or coarse salt) and press gently to adhere.
- Bake at 450°F (232°C) for 20-25 minutes until deep golden brown. Rotate the pan halfway through for even baking. Transfer to a wire rack and cool for at least 15 minutes before slicing.
Notes
- Use a scale: Bread baking is much more reliable when you weigh ingredients rather than using volume measurements, especially for flour.
- Don't skip the boil: Boiling is what creates the characteristic chewy texture and shiny crust. Skipping it will give you a bread roll, not a bagel.
- Test your starter: A sluggish starter means a sluggish ferment. If your starter didn't pass the float test before you made the dough, your bagels will be dense.
- Keep the dough stiff: Resist the urge to add more water if the dough feels tight. A stiff, slightly dry dough is correct for bagels.
- Cold proof for better flavor: The overnight cold proof step builds deeper flavor and makes the bagels easier to handle.
- Float-test before boiling: Drop one bagel in cold water before boiling the batch. If it sinks, the bagels need more proofing time.
- Storage: Store at room temperature in a sealed bag for up to 2 days. Slice and freeze for up to 3 months—pop directly in the toaster from frozen.
- Topping tips: Add toppings immediately after the egg wash while the surface is still wet so they stick well.
- Barley malt syrup: Traditional New York bagels use barley malt syrup—it gives a deeper caramel flavor. Honey works well as a substitute.