Can You Make Bagels With Sourdough Starter

Yes, you can make bagels with sourdough starter, and the results are absolutely incredible.

Using a sourdough starter to make bagels gives them a depth of flavor you just can’t get from commercial yeast.

The natural wild yeast and bacteria in your starter create a beautifully complex, slightly tangy taste that pairs perfectly with the chewy texture of a classic bagel.

If you’ve been wondering whether you can make bagels with sourdough starter instead of relying on store-bought yeast, the answer is a resounding yes.

In this post, we’ll walk through exactly how to make bagels with sourdough starter, including tips for fermentation, shaping, boiling, and baking.

Let’s dive into the wonderful world of sourdough bagels.

 

Why You Can Make Bagels With Sourdough Starter

You can make bagels with sourdough starter because it acts as both a leavening agent and a flavor booster.

Unlike instant yeast, which works quickly, sourdough takes its time developing flavor through a slow fermentation process.

This gentle rise is what gives sourdough bagels their signature tang and a more open, airy crumb structure.

 

1. The Magic of Wild Yeast

Your sourdough starter is full of wild yeast and lactic acid bacteria.

These microorganisms work together to leaven the dough, making it rise gradually.

When you make bagels with sourdough starter, you’re tapping into that naturally occurring ecosystem.

This isn’t just about getting the bagels to puff up, it’s about creating a nuanced flavor profile that’s impossible to replicate with plain yeast.

 

2. Slow Fermentation Builds Flavor

A key reason you can make bagels with sourdough starter is the long fermentation time.

Most sourdough bagel recipes call for an overnight rest in the fridge.

During this cold fermentation, the enzymes break down the flour’s starches and proteins.

This process produces organic acids, which are responsible for that signature sourdough tang.

The longer the fermentation, the more pronounced the flavor becomes in your finished bagels.

 

3. Better Texture and Digestibility

You can make bagels with sourdough starter and enjoy a superior texture too.

The acids produced during fermentation help strengthen the gluten network.

This results in a denser, chewier bagel that’s closer to authentic New York-style bagels.

Plus, sourdough fermentation actually pre-digests some of the gluten and phytic acid.

This can make your homemade sourdough bagels easier to digest than those made with commercial yeast alone.

 

How To Make Bagels With Sourdough Starter Step By Step

Now that you know you can make bagels with sourdough starter, let’s get into the actual process.

It’s more involved than a standard bread recipe, but the payoff is huge.

Here’s a detailed breakdown of the steps you’ll follow.

 

1. Gather Your Ingredients and Build the Dough

To make bagels with sourdough starter, you’ll need your active starter, bread flour, water, salt, and a bit of barley malt syrup or honey for the boiling bath.

Start by mixing 100 grams of bubbly, active sourdough starter with 380 grams of water.

Add 500 grams of bread flour and 10 grams of salt.

Mix everything until a shaggy dough forms, then let it rest for about 30 minutes.

After that, knead the dough until it becomes smooth and elastic, which usually takes about 10 minutes by hand.

 

2. Bulk Fermentation and Shaping

The key to knowing you can make bagels with sourdough starter successfully is managing the fermentation.

Place the dough in a lightly oiled bowl and cover it.

Let it rise at room temperature until it’s about 50% larger, which might take 4 to 6 hours depending on your starter’s strength.

Once risen, divide the dough into eight equal pieces.

Shape each piece into a tight ball, then poke a hole through the center with your thumb.

Gently stretch the hole to about two inches wide to create that classic bagel shape.

 

3. Cold Fermentation for Deep Flavor

Place the shaped bagels on a parchment-lined baking sheet.

Cover them loosely with plastic wrap and pop them in the fridge.

This cold rest is where you really make bagels with sourdough starter shine.

Let them ferment in the fridge for at least 12 hours, and up to 48 hours.

The longer you leave them, the tangier and more complex the flavor will become.

This step also makes the bagels easier to handle during boiling.

 

Boiling And Baking Your Sourdough Bagels

Once your bagels are done with their cold ferment, it’s time to finish them.

This is the part that gives bagels their shiny crust and chewy bite.

Here’s how to nail the boiling and baking stages.

 

1. Boil Them in Malt Water

You can make bagels with sourdough starter, but you must boil them to get the right texture.

Fill a large pot with water and add about two tablespoons of barley malt syrup or honey.

Bring the water to a rolling boil, then reduce it to a gentle simmer.

Remove your bagels from the fridge and carefully drop them into the water, two at a time.

Boil each side for about 45 seconds to one minute per side.

Shorter boiling gives you a thinner crust, while longer boiling creates a chewier, thicker crust.

 

2. Add Your Toppings

Right after boiling, the bagels are sticky and ready for toppings.

You can make bagels with sourdough starter and top them with anything you love.

Classic options include sesame seeds, poppy seeds, everything bagel seasoning, or flaky sea salt.

You can also leave them plain and simple.

Just make sure any toppings are added immediately after boiling so they stick properly.

 

3. Bake at High Heat

Preheat your oven to 425°F (220°C).

Place the boiled and topped bagels on a baking sheet lined with parchment paper.

Bake them for 20 to 25 minutes, or until they’re deep golden brown.

For an extra crisp crust, you can add steam to the oven by placing a pan of hot water on the lower rack.

Once baked, let them cool on a wire rack for at least 15 minutes before slicing, which helps set the crumb.

 

Common Mistakes When You Make Bagels With Sourdough Starter

Even though you can make bagels with sourdough starter, a few pitfalls can trip you up.

Here are the most common issues and how to avoid them.

 

1. Using a Slack or Hungry Starter

A weak starter won’t give you enough rise.

Ensure your starter is at its peak activity before you begin mixing the dough.

You want it to be bubbly and doubled in volume.

If you feed it right before starting, you can make bagels with sourdough starter that rise beautifully.

 

2. Under-Proofing or Over-Proofing

The sweet spot for fermentation is key.

If you don’t let the dough rise enough, your bagels will be dense and heavy.

If you over-proof them, they’ll deflate in the boiling water and come out flat.

Watch the dough, not just the clock, to ensure it’s puffy but not overly inflated.

 

3. Not Boiling Them Properly

Skipping the boil or using water that’s too cool will ruin your bagels.

The boil sets the crust and prevents the bagels from expanding too much in the oven.

Always use a proper malt syrup or honey in the water.

And don’t overcrowd the pot, as this can lower the water temperature and lead to uneven texture.

 

So, Can You Make Bagels With Sourdough Starter?

You can make bagels with sourdough starter, and you can make them exceptionally well.

The process rewards patience with a deep, tangy flavor and a wonderfully chewy texture.

It’s a departure from quick yeast bagels, but the extra time is absolutely worth it.

Whether you’re a seasoned sourdough baker or just starting out, this recipe is a game-changer.

So pull that starter out of the fridge, feed it well, and get ready to bake the best homemade bagels you’ve ever had.