The BEST Homemade Sourdough Bagels | Easy, Soft & Chewy Bakery-Quality Recipe

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more economical.

honey

🥗Healthier: maple syrup

💰Cheaper: granulated sugar

Maple syrup offers a unique flavor, while sugar is a budget-friendly sweetener.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast provides a quicker rise but lacks the unique flavor of sourdough.

Add 1 cup water to the bowl of a stand mixer.

Add 1/2 cup of active sourdough starter to the bowl.

Add 2 tablespoons of honey to the mixture.

Add 2 teaspoons of salt to the bowl.

Add 3 and 1/2 cups of all-purpose flour to the mixture.

Mix the ingredients in the stand mixer for about 8 minutes until a stiff dough forms.

Cover the bowl with a silicone lid and let the dough ferment overnight or for 8 to 12 hours.

After fermentation, shape the dough into a bagel shape and let it rise for 1 to 2 hours until puffy.

Flour the workstation and transfer the dough to it.

Cut the dough into 8 pieces using a bench scraper.

Roll each piece into a circle, pinching the ends together to form a bagel.

Poke a hole through the center of each bagel and stretch it to make the hole larger.

Set the shaped bagels on a tray and cover loosely with a wet flour sack towel to prevent drying out.

Preheat the oven to 425°F.

In a large stock pot, add 6 cups of water, 1 tablespoon of sugar, and 1/2 tablespoon of baking soda, and bring to a boil.

Prepare toppings while waiting for the water to boil.

Once the bagels have risen, boil them in the pot for 1 to 2 minutes per side in batches.

Use a slotted spoon or fish turner to remove the bagels from the water, letting excess water drain off.

Top the bagels with desired toppings before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens