Sourdough Bagels
Submitted by Eunice
Sourdough bagels made with sourdough starter, boiled then baked for a chewy, tangy crust. Homemade bagels with that classic dense crumb and golden, crusty exterior.
YIELD
12 servingsPREP
50 minCOOK
30 minREADY
5 hrsHomemade sourdough bagels with real tang from a sourdough starter. The dough goes through two long rises that develop flavor and structure, then each bagel gets boiled in sweetened water before baking to a golden, crusty finish. That boil-then-bake method is what gives bagels their signature chewy, dense crumb that regular bread can’t match.
The sourdough starter replaces commercial yeast entirely, which means slower rises but deeper, more complex flavor. Plan for about 3 ½ hours of rising time across two proofs. The dough should be smooth and elastic after kneading, not sticky or shaggy.
Boiling is the step that separates bagels from regular rolls. The quick dip in sugared water gelatinizes the outside starch, creating that tight, shiny skin that crisps in the oven. Don’t boil longer than 3 minutes per side or they turn tough and rubbery.
Pro Tips
- Keep your rising spot consistently warm, around 85°F (29°C). Sourdough is slower than yeast dough and needs warmth to rise in a reasonable time frame.
- Pinch the ends of each rolled piece firmly together. If the seam isn’t sealed, the bagel opens up during boiling and you get a horseshoe instead of a ring.
- Boil only 4 at a time. Overcrowding drops the water temperature and the bagels cook unevenly.
- Bake until genuinely golden brown, not just pale. The color tells you the crust has set and will stay crispy.
Variations
- Sprinkle sesame seeds, poppy seeds, or everything bagel seasoning on top before baking.
- Add a tablespoon of malt syrup to the boiling water instead of sugar for a more authentic bagel shop flavor.
- Fold in dried onion flakes or minced garlic into the dough for onion or garlic bagels.
Ingredients
Directions
*Prepare Primary Sourdough Batter B according to recipe.
Be sure that you have saved 1 cup starter separately.
Let all ingredients come to room temp.
Sift 1½ cup flour, salt, and sugar into warm bowl.
Stir in salad oil and eggs.
Stir in Primary Batter B and add enough additional flour for dough to leave sides of bowl.
Turn dough onto well floured board and knead in enough additional flour to make dough smooth and elastic (about ¼ c).
Place in warm greased bowl, cover and set bowl in warm 85F spot until doubled in bulk.
This will take abt. 2 hrs.
When doubled, punch down and let proof for an additional 1½ hrs or until doubled in bulk.
Turn dough out onto floured board and divide it into 12 to 14 equal pieces.
Roll each piece into a 6 inch roll about ¾ inch thick.
Pinch the 2 ends together to form a doughnut shape.
Boil 4 qts water and add 2 tablespoons sugar.
Drop each bagel into boiling water 1 at a time.
Boil only 4 at a time.
Cook until they rise to the top and then turn over and cook for 2 minutes longer.
[NOTE- don’t cook longer than 3 minutes or they get tough.]
Remove w/slotted spoon and place on greased cookie sheet.
When all have been boiled, put in preheated 375℉ (190℃) oven and bake for 20 to 25 minutes until crusty and golden brown.
Makes 12 to 14 bagels.
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