How to Make Sourdough Bagels (Start to Finish)

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.

Mix water and sourdough starter together in a bowl.

Add sweetener to the mixture.

Add flour and salt to the mixture and stir together with a utensil until combined.

Mix with a soaking wet hand for about 5 to 6 minutes until the dough is clumpy and shaggy.

Optionally, knead the dough on the counter for 8 to 10 minutes for gluten development.

Let the dough rest for 30 minutes.

Perform the first fold by stretching the dough and pulling it over itself to create tension.

Round the dough into a tight ball and place it back in the bowl, then let it rest for another 30 minutes.

Perform the second fold on the dough.

Let the dough bulk ferment for 3 to 4 hours, checking the temperature to ensure it's between 78 to 80°F.

Divide the dough into 125 g balls or eyeball to make six equal-sized pieces.

Pre-shape the dough balls into rounds by tucking them into themselves to create stability.

Let the shaped dough balls rest for 15 to 20 minutes.

Poke a hole through each dough ball with a floured finger, twirling it to create a hole about 1 to 1.5 inches wide.

Proof the bagels at room temperature for 2 to 3 hours until puffed, or refrigerate for 12 to 24 hours for extra fermentation.

Boil water and preheat the oven to 500°F with a baking stone inside.

Boil each bagel for 1 minute on each side until puffed up.

Drain the bagels and add toppings if desired while they're still sticky.

Place the bagels in the oven for 15 to 20 minutes, baking for the first 10 minutes on the stone, then moving to the top of the oven to finish baking.

Remove the bagels from the oven and let them cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens