How To Make A Sourdough Bagel

Making a sourdough bagel is easier than you might think once you understand the basic process.

You can make a sourdough bagel at home with just a few simple ingredients and a bit of patience.

In fact, making a sourdough bagel is one of the most rewarding baking projects because the tangy flavor and chewy texture are unmatched.
 
If you’ve been asking how to make a sourdough bagel, you’re in the right place because I’ll walk you through every single step.
 
In this post, we will cover the essential steps for making a sourdough bagel, from building the dough to boiling and baking.
 
Let’s get started on your journey to making a sourdough bagel that rivals any bakery.
 

Why Make a Sourdough Bagel at Home?

Making a sourdough bagel at home gives you complete control over the ingredients and flavor.
 
Store-bought bagels often lack that deep, complex sourdough tang, which only comes from a live, fermented starter.
 
When you make a sourdough bagel yourself, you also avoid preservatives and artificial additives.
 
Plus, the process of making a sourdough bagel is genuinely fun, and the aroma filling your kitchen is incredible.
 
There’s a certain pride that comes with pulling a tray of glossy, golden bagels out of your own oven.
 
So, let’s dive into the nitty-gritty of making a sourdough bagel, starting with the essential ingredients.
 

The Role of the Sourdough Starter in Bagels

The sourdough starter is the heart and soul of a sourdough bagel.
 
Your starter provides the natural leavening, replacing commercial yeast entirely.
 
A mature, bubbly starter is crucial for making a sourdough bagel with good oven spring.
 
If your starter is active and doubling within 4-6 hours of feeding, you’re ready to bake.
 
Using a young or weak starter will result in dense, flat bagels, so make sure it’s healthy.
 
The fermentation from the starter also creates that signature sour flavor that defines a sourdough bagel.
 

Key Ingredients for a Sourdough Bagel

To make a sourdough bagel, you only need four basic ingredients, and each one plays a vital role.
 
You’ll need bread flour, which has a higher protein content that gives bagels their chewy bite.
 
Water is also essential, and using filtered water can help your sourdough bagel rise more predictably.
 
Salt adds flavor and strengthens the gluten network in your sourdough bagel dough.
 
And of course, your active sourdough starter is the magic ingredient that ferments the dough.
 
Some bakers add a touch of barley malt syrup to the dough, which adds a subtle sweetness.
 
But for a classic sourdough bagel, those four staples are all you really need.
 

Step-by-Step Guide on How to Make a Sourdough Bagel

Now, let’s get into the actual process of how to make a sourdough bagel from start to finish.
 
This guide will cover mixing, shaping, boiling, and baking so you end up with perfect bagels.
 
Follow these steps carefully, and you’ll be amazed at how professional your sourdough bagel turns out.
 

1. Mixing and Kneading the Dough

To begin making a sourdough bagel, combine your active starter, water, flour, and salt in a large bowl.
 
Mix everything together until a shaggy dough forms, then let it rest for about 20 minutes.
 
This autolyse step lets the flour fully hydrate, making the dough easier to knead.
 
After resting, knead the dough for about 10 minutes until it’s smooth and elastic.
 
You can knead by hand or use a stand mixer with a dough hook for a sourdough bagel.
 
The dough should pass the windowpane test, meaning it stretches thin without tearing.
 
Once kneaded, place the dough in an oiled bowl, cover it, and let it rise.
 

2. First Fermentation and Shaping

For a sourdough bagel, the bulk fermentation stage is where the flavor develops.
 
Let the dough rise at room temperature for about 4-6 hours, or until it has noticeably increased in size.
 
You can also do a cold fermentation in the fridge overnight, which enhances the tangy taste.
 
Once fermented, turn the dough out onto a lightly floured surface.
 
Divide the dough into equal pieces, typically 8-10 for a standard batch of sourdough bagels.
 
Roll each piece into a smooth ball and then poke a hole through the center with your finger.
 
Gently stretch the hole to about 1.5 inches wide, creating that classic bagel shape.
 
Place the shaped bagels on a parchment-lined baking sheet and cover them loosely.
 

3. Second Rise – Proofing Matters

The proofing stage is critical when you make a sourdough bagel because it affects the final texture.
 
A shorter proof will give you a denser, chewier sourdough bagel, which many people love.
 
A longer proof yields a lighter, slightly airier interior with a more pronounced sour taste.
 
For a true New York-style sourdough bagel, aim for a proof of about 30-45 minutes at room temperature.
 
The bagels should be slightly puffy but not doubled in size, as they need structure to hold up in boiling water.
 
If they over-proof, they can deflate during boiling, so keep an eye on them.
 

4. Boiling the Bagels

Boiling is the step that gives the sourdough bagel its signature shiny crust and chewy interior.
 
Preheat your oven to 425°F (220°C) and bring a large pot of water to a rolling boil.
 
You can add a splash of barley malt syrup or honey to the water for extra color and flavor.
 
Drop the bagels into the boiling water, making sure they aren’t crowded.
 
Boil each sourdough bagel for about 1-2 minutes per side.
 
The longer you boil, the chewier and thicker the crust will be on your sourdough bagel.
 
Using a slotted spoon, flip the bagels and boil the second side.
 
After boiling, remove the bagels and place them back on the baking sheet.
 

5. Baking and Finishing Touches

Once all the sourdough bagels are boiled, it’s time to bake them to golden perfection.
 
If you like, brush the tops with an egg wash or sprinkle on your favorite toppings before baking.
 
Everything bagel seasoning, sesame seeds, or poppy seeds are all excellent choices for a sourdough bagel.
 
Bake the bagels for about 20-25 minutes, or until they are deep golden brown.
 
Rotate the baking sheet halfway through to ensure even browning on all your sourdough bagels.
 
For extra crispness, you can place a pan of water in the oven to create steam during the initial bake.
 
Once baked, let the sourdough bagel cool on a wire rack for at least 10 minutes before slicing.
 

Tips for Perfecting Your Sourdough Bagel

Even experienced bakers can learn a few tricks to improve how to make a sourdough bagel.
 
The hydration level of your dough can be adjusted to change the texture of your sourdough bagel.
 
A drier dough (around 55-60% hydration) will produce a denser, more traditional bagel.
 
A slightly wetter dough is easier to shape but can result in more open crumbs.
 
Also, don’t skip the cold fermentation step if you want a really tangy sourdough bagel.
 
The longer fermentation breaks down the starches and develops complex flavors over time.
 
When making a sourdough bagel, always use a scale for accurate measurements.
 
Baking is a science, and precise measurements ensure your sourdough bagel turns out consistently.
 
Another pro tip is to rest the shaped bagels in the fridge for 15 minutes before boiling.
 
This helps them firm up so they hold their shape better in the hot water.
 

So, How Do You Make a Sourdough Bagel?

Making a sourdough bagel is a deeply satisfying process that rewards patience and practice.
 
You can make a sourdough bagel at home by following the steps we’ve outlined: mix, ferment, shape, boil, and bake.
 
The secret to a great sourdough bagel lies in the fermentation, so don’t rush the rising times.
 
Whether you prefer a chewy, dense classic or a lighter, tangier version, you now know how to adjust the process.
 
So, go ahead and try your hand at making a sourdough bagel this weekend.
 
Your kitchen will smell incredible, and your family will thank you for the fresh, warm bagels.
 
Once you master the technique, you’ll never go back to store-bought bread again.
 
Enjoy the process, embrace the imperfections, and savor every single bite of your homemade sourdough bagel.