How To Make Bagels With Sourdough

You can make bagels with sourdough and the results are absolutely incredible.

 

If you’ve been wanting to learn how to make bagels with sourdough, you’re in for a real treat.

 

Sourdough bagels have that perfect chewy texture, a beautiful tangy depth of flavor, and the most amazing golden crust.

 

The process to make bagels with sourdough is very doable at home, even for a beginner baker.

 

In this post, we will cover everything you need to know to make bagels with sourdough, from building your starter to boiling and baking.

 

Let’s dive right in and get your sourdough bagel journey started.

 

Why You Should Make Bagels With Sourdough

There are so many reasons to make bagels with sourdough instead of using commercial yeast.

 

First, the sourdough starter adds a complex, slightly tangy flavor that you just can’t get from a regular yeast bagel.

 

When you make bagels with sourdough, you also get a longer fermentation time.

 

That slow fermentation helps develop a deeper flavor and makes the bagels more digestible for many people.

 

Plus, making bagels with sourdough gives you that signature dense and chewy crumb that bagel lovers crave.

 

The crust gets shatteringly crisp while the inside stays soft and satisfying.

 

Here’s what you need to know about the process.

 

1. The Sourdough Starter Is Your Leavening Agent

To make bagels with sourdough, you’ll need an active, bubbly sourdough starter.

 

Make sure your starter is fed and at its peak ripeness before you begin mixing your dough.

 

A ripe starter will have doubled in volume and be full of tiny bubbles.

 

You can make bagels with sourdough using a young starter, but the best results come from one that’s mature and consistently maintained.

 

If your starter is strong, your bagels will rise beautifully during the proofing stage.

 

2. High-Protein Flour Is Essential

When you make bagels with sourdough, the type of flour you use matters a lot.

 

High-protein bread flour (around 12-13% protein) is your best friend for making bagels with sourdough.

 

The extra protein creates more gluten, and gluten is what gives bagels that wonderful chew.

 

Some bakers even use a bit of vital wheat gluten to boost the protein even higher.

 

This ensures your sourdough bagels won’t be cakey or too soft.

 

3. You Control the Fermentation Time

One of the best parts about choosing to make bagels with sourdough is the flexibility you get with timing.

 

You can do a quick room temperature fermentation and bake the same day.

 

Or you can slow things down with a cold retard in the fridge for 12 to 24 hours.

 

The cold fermentation makes bagels with sourdough even tangier and more flavorful.

 

You can easily fit the process into your schedule because you’re in control.

 

Step-By-Step Guide To Make Bagels With Sourdough

Now let’s get into the actual steps.

 

You’ll need a precise scale, a mixing bowl, and a bit of patience for this one.

 

Here is how to make bagels with sourdough successfully.

 

Step 1: Mix Your Dough

Start by combining your active sourdough starter, water, bread flour, salt, and a small amount of barley malt syrup or honey.

 

The malt or honey isn’t just for sweetness, it also helps the crust brown beautifully while you make bagels with sourdough.

 

Mix everything together until a shaggy dough forms.

 

Then, cover the bowl and let it rest for 30 minutes.

 

This autolyse step helps hydrate the flour and starts gluten development.

 

Step 2: Knead Until Smooth

After the rest, knead the dough for about 10 minutes by hand or for 6-8 minutes in a stand mixer.

 

You’re looking for a smooth, elastic dough that’s not too sticky.

 

A windowpane test will tell you if you’ve kneaded enough.

 

To make bagels with sourdough correctly, this step is non-negotiable.

 

The dough should feel strong and springy when you poke it.

 

Step 3: Bulk Fermentation

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

 

Let it ferment at room temperature until it has noticeably increased in size, usually about 4 to 6 hours.

 

If you want a more sour flavor, you can let it ferment longer.

 

You can even stick the whole bowl in the fridge overnight after a couple of hours at room temp.

 

When you make bagels with sourdough this way, you’re building so much flavor.

 

Step 4: Shape The Bagels

Once your dough has risen, turn it out onto your counter.

 

Divide the dough into equal pieces, usually about 80 to 100 grams each.

 

Roll each piece into a tight ball and let them rest for 10 minutes.

 

Now, poke a hole through the center of each ball with your thumb.

 

Gently stretch the hole to about 2 inches wide.

 

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

 

Step 5: The Cold Retard (Optional But Recommended)

If you’ve planned ahead, this is the perfect time to make bagels with sourdough even better.

 

Cover the shaped bagels and pop them in the fridge for 12 to 18 hours.

 

This cold proof won’t just improve the tang, it also makes the bagels easier to handle when boiling.

 

When you’re ready, take them out of the fridge before boiling.

 

Step 6: Boil And Bake

Preheat your oven to 425°F (220°C).

 

Bring a large pot of water to a rolling boil and add a tablespoon of honey or barley malt syrup.

 

Boil each bagel for 30 to 60 seconds per side.

 

Boiling sets the crust and gives bagels their signature shiny, chewy exterior.

 

After boiling, sprinkle with sesame seeds, poppy seeds, or coarse salt if you like.

 

Then bake for 20 to 25 minutes until they are deep golden brown.

 

Let them cool on a wire rack before slicing.

 

Top Mistakes When You Make Bagels With Sourdough

Even with great instructions, things can go wrong.

 

Here are a few common pitfalls to avoid when you make bagels with sourdough.

 

1. Your Dough Is Too Wet Or Too Dry

Bagel dough should be stiff and a bit dry compared to regular bread dough.

 

If it’s too sticky, it’s hard to shape into balls.

 

If it’s too dry, the bagels will be tough and dense.

 

Follow your recipe’s hydration closely.

 

Aim for around 55 to 60% hydration when you make bagels with sourdough.

 

2. Skipping The Boil

You simply cannot make bagels with sourdough without boiling them first.

 

The boil gelatinizes the starch on the surface, creating the crisp crust.

 

Skipping this step will just give you a round piece of sourdough bread with a hole.

 

So don’t skip it!

 

3. Underproofing Or Overproofing

If your bagels don’t rise in the oven, they’re likely underproofed.

 

If they collapse and become flat, they’re overproofed.

 

Use the float test to check readiness.

 

Place a shaped bagel in a bowl of cold water.

 

If it floats within a few seconds, it’s ready to boil.

 

This simple test will help you make bagels with sourdough that are perfectly puffy every time.

 

So, How To Make Bagels With Sourdough?

You can absolutely make bagels with sourdough at home with great success.

 

It takes a little time and effort, but the flavor payoff is massive.

 

From building a strong starter to shaping, boiling, and baking, each step matters.

 

The sourdough gives the bagels that iconic tangy flavor and incredible chew.

 

So, if you’ve been wondering how to make bagels with sourdough, now you have all the tools.

 

Get your starter bubbling, gather your flour, and give it a try.

 

You’ll soon be pulling gorgeous, bakery-quality sourdough bagels out of your own oven.

 

Happy baking!