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You can make bagels with sourdough starter, and the result is a chewy, tangy, and deeply flavorful twist on the classic breakfast favorite.
Making bagels with sourdough starter is not only possible, but it’s actually a fantastic way to use your bubbly, active starter and create a superior bagel texture that’s hard to beat.
The natural yeast in a sourdough starter adds a complex, slightly sour note that pairs beautifully with the malty sweetness of a traditional bagel.
If you’ve been wondering how to make bagels with sourdough starter, you’re in the right place because this guide walks you through every single step.
We’ll cover the simple ingredients, the overnight fermentation that builds flavor, and the essential boiling step that gives bagels their signature shiny, chewy crust.
Let’s dive into the wonderful world of sourdough bagels so you can bake a batch right in your own kitchen.
Why You Should Make Bagels With Sourdough Starter
Making bagels with sourdough starter changes the game when compared to using commercial yeast alone.
The main reason is flavor because a sourdough starter introduces lactic acid and acetic acid, which are the compounds responsible for that lovely tang.
Using a sourdough starter also gives you a longer fermentation window, which is actually a huge advantage for busy bakers.
The natural yeast works slowly, so you can mix the dough one day and shape and boil the bagels the next day without any rush.
When you make bagels with sourdough starter, you also get a denser, more satisfying crumb that has a wonderful chew.
Plus, many people find that sourdough is easier on the stomach because the long ferment breaks down some of the gluten and phytic acid.
So not only do you get incredible taste, but you also get a bagel that feels a bit more wholesome and digestible.
1. The Flavor Profile Is Unmatched
The biggest reason to make bagels with sourdough starter is the depth of flavor that develops during the cold ferment.
A quick yeast bagel can taste flat, but a sourdough bagel has layers of nutty, tangy, and slightly sweet notes.
The longer the dough rests in the fridge, the more pronounced that sourdough tang becomes.
You can even push the fermentation to 48 hours if you want a seriously bold flavor.
This is a bagel that stands up beautifully to cream cheese, lox, or a simple smear of butter.
2. You Get a Better Texture
When you make bagels with sourdough starter, you’re not just chasing flavor, you’re also chasing texture.
The slow fermentation helps develop a strong gluten network, which gives the finished bagels that signature chewiness.
The crust is also thicker and shinier because the long cold proof allows the exterior to dry out slightly before boiling.
That’s the perfect setup for a crisp, crackly shell with a soft and airy interior.
It’s the ideal bagel texture that’s hard to replicate with instant yeast.
3. It’s a Great Way to Use Your Starter
If you maintain a sourdough starter, you’re always looking for ways to use the discard or the active bubbly stuff.
Making bagels with sourdough starter is an excellent way to put that starter to good use.
You don’t even need a huge amount of starter, just a cup or so of active, bubbly starter will do the trick.
And the recipe is forgiving, so even a slightly overripe starter works fine.
This gives you a delicious reason to keep that starter alive and thriving.
How To Make Bagels With Sourdough Starter: Step-by-Step
Now let’s get into the actual process of how to make bagels with sourdough starter, and I promise it’s not as complicated as you might think.
The process involves mixing a stiff dough, letting it ferment, shaping it into rings, and then boiling and baking.
The key is patience because the best bagels are made over two days.
But the active work is minimal, so you can easily fit it into a busy schedule.
Here’s the breakdown of the whole process.
1. Gather Your Ingredients
To make bagels with sourdough starter, you’ll need just a few simple pantry staples: bread flour, water, salt, and your active starter.
You can also add a small amount of barley malt syrup or honey to the dough and to the boiling water, which gives the bagels a beautiful golden color.
The malt syrup is traditional, but honey is a fantastic substitute if you don’t have it.
You want to use high-protein bread flour for the best chew, and make sure your starter is nice and bubbly.
If your starter is too runny, you may need to adjust the flour slightly to get the right stiff dough consistency.
2. Mix the Dough and Bulk Ferment
In a large bowl, combine the active sourdough starter with lukewarm water and mix until it’s mostly dissolved.
Then add the flour and salt, and mix until a shaggy dough forms.
This is a stiff dough, so you’ll probably need to use your hands to bring it together.
Turn it out onto a clean counter and knead for about 10 minutes until the dough is smooth and elastic.
Once kneaded, place the dough in a lightly oiled bowl, cover it, and let it rest at room temperature for about 4 to 6 hours.
You’re looking for the dough to rise by about 50 percent, and it should feel puffy and full of air.
3. Shape the Bagels
After the bulk ferment, it’s time to shape your bagels.
Turn the dough out onto a clean surface and divide it into 8 equal pieces.
Take each piece and roll it into a tight ball, then poke a hole through the center with your thumb.
Gently stretch the hole to about 2 inches wide, because it will shrink back as the dough rests.
Ensure the bagels are evenly shaped, as this helps them bake uniformly.
This is the step where you make bagels with sourdough starter into those iconic ring shapes.
4. Cold Ferment in the Fridge
Once all the bagels are shaped, place them on a parchment-lined baking sheet, leaving a few inches between each one.
Cover the sheet with plastic wrap or a clean kitchen towel and put it in the refrigerator.
Let them cold ferment for at least 12 hours, and up to 48 hours for a stronger sourdough flavor.
This step is crucial because it’s the second ferment that really builds the complex flavor and helps the crust develop.
The cold also firms up the dough, which makes the bagels much easier to handle during the boiling step.
5. Boil and Bake
When you’re ready to bake, preheat your oven to 425°F (220°C) and bring a large pot of water to a rolling boil.
Add a tablespoon of honey or barley malt syrup to the boiling water, which gives the bagels a gorgeous sheen.
Carefully drop a few bagels into the boiling water, making sure not to overcrowd the pot.
Boil each side for about 30 seconds to a minute, and the longer you boil, the chewier the bagel will be.
Remove the bagels with a slotted spoon, place them back on the baking sheet, and immediately bake for 20 to 25 minutes.
They should be deeply golden brown and sound hollow when tapped on the bottom.
The result of making bagels with sourdough starter is a crispy, shiny exterior with a dense, chewy inside.
Tips For Perfect Sourdough Bagels Every Time
Even though the recipe is straightforward, a few tips can help you nail the process of how to make bagels with sourdough starter.
First, make sure your starter is active and freshly fed for the best rise.
Second, don’t skip the cold proof because that’s where the magic happens.
Third, don’t be afraid to add toppings like sesame seeds, poppy seeds, or Everything Bagel seasoning right after boiling.
The moisture on the boiled bagel acts like glue, so the toppings stick perfectly.
You can also experiment with adding inclusions like cinnamon and raisins or chopped garlic and herbs to the dough.
Just remember that the dough is stiff, so you may need to knead in the inclusions a bit longer.
Finally, always let the bagels cool completely on a wire rack before slicing, as cutting them too soon will make the crumb gummy.
1. Adjust the Hydration if Needed
The best bagels have a lower hydration dough, which is about 55 to 60 percent, making it quite stiff.
If your sourdough starter is very wet, you’ll need to reduce the water or increase the flour.
The dough should feel firm and not sticky.
If it feels too stiff and dry, add a teaspoon of water at a time.
If it feels too soft and slack, add a bit more flour, as you want a dough you can easily shape into tight balls.
2. Use a Baking Steel or Stone
For an extra crispy bottom, consider baking your bagels on a preheated baking stone or steel.
Just place the shaped bagels directly onto the hot surface in the oven.
If you don’t have a stone, a simple inverted baking sheet works just fine.
The high heat from the stone helps the bagels spring up and creates a better crust.
This is a game-changer when you make bagels with sourdough starter.
3. Store Them Properly
Fresh sourdough bagels are best enjoyed the day they are made.
However, they freeze incredibly well, so you can make a double batch and save some for later.
Let the bagels cool completely, then slice them and place them in a zip-top freezer bag.
They’ll keep for up to three months, and you can just pop them in the toaster straight from the freezer.
This makes it super convenient to enjoy a bakery-quality bagel any morning of the week.
So, How Do You Make Bagels With Sourdough Starter?
You make bagels with sourdough starter by using your active, bubbly starter as the leavening agent instead of packaged yeast.
The process involves a slow fermentation that builds incredible flavor and gives the bagels a wonderful chewy texture.
You start by mixing a stiff dough, letting it rest, shaping it into rings, and then doing a long cold ferment in the fridge.
Finally, you boil the bagels briefly and bake them in a hot oven until they’re golden brown and crusty.
The result is a deeply flavorful, artisan-style bagel that’s far superior to anything you can buy at the store.
It’s a slightly longer process than using instant yeast, but the taste and texture are absolutely worth the extra time.
So, roll up your sleeves, feed that starter, and enjoy the satisfaction of making bagels with sourdough starter right in your own home.
Happy baking, and may your bagels always be perfectly chewy and golden.