Easy Sourdough Bagel Recipe | Homemade Chewy Style Bagels Anytime Daily
These sourdough bagels deliver a shiny, chewy crust and a tender, tangy interior using an active starter and a cold proof. The method offers same-day or overnight timing for fresh bakery-style bagels at home.
Ingredients
Ingredients
- 150 g active sourdough starter (100% hydration), bubbly and recently fed
- 230–260 g warm water
- 500 g bread flour (12%+ protein)
- 10 g fine sea salt
- 15 g barley malt syrup or honey (for dough)
- 2 L water (for boil)
- 1 tbsp baking soda or 1 tbsp barley malt syrup (for boil)
- Optional toppings: sesame seeds, poppy seeds, everything seasoning, flaky salt, minced dried onion/garlic
Instructions
Instructions
- Whisk the active starter, 230 g warm water, and barley malt syrup until mostly smooth, then add bread flour and salt and stir until no dry spots remain; add small splashes of water only if needed for a stiff dough and cover to rest 20–30 minutes.
- Knead on a lightly damp surface for 8–10 minutes until smooth, elastic, and firm, then form a tight ball and cover in a clean bowl.
- Let the dough rise at about 75°F/24°C for 3–5 hours until slightly puffy and slow to spring back when poked.
- Divide into 8 equal pieces, pre-shape into tight balls, cover, and rest 10 minutes.
- Shape each piece into a ring using the poke or rope method and place on a parchment-lined sheet lightly dusted with semolina or flour.
- For same day, proof at room temperature 60–90 minutes until slightly puffy and a scrap of dough floats; for best flavor, cover and refrigerate 12–16 hours.
- Preheat the oven to 450°F/230°C and bring 2 L water with baking soda or barley malt syrup to a gentle boil.
- Boil 2–3 bagels at a time for 30–45 seconds per side (up to 60 seconds for extra chew), drain briefly, return to the sheet, and apply toppings while tacky.
- Bake at 450°F/230°C for 16–20 minutes until deep golden brown and glossy, then cool on a rack at least 20 minutes before slicing.
Notes
Start with the lower water amount to keep the dough stiff for classic chew; add water only as needed. An active, recently fed starter is crucial for rise and flavor. Use a gentle simmer during boiling to avoid deflating. The overnight cold proof enhances flavor and helps bagels keep their shape. For variations, try everything seasoning, sesame, poppy, cinnamon raisin (skip baking soda in the boil), cheddar-jalapeño, or a partial whole-wheat blend.