Homemade Sourdough Bagels

These bagels are the kind you don’t realize you’ve been missing until you make them once and suddenly store-bought ones feel a little sad. They take time (this is a sourdough moment, not a quick bread moment), but the actual hands-on work is simple.

Ingredients

• • 4 cups bread flour

• • 1 tablespoon sugar

• • 2 teaspoons salt

• • 200g active sourdough starter

• • 1 1/4 cups warm water

• • Egg wash (optional, but highly recommended for plain bagels)

For boiling:

• • Large pot of water

• • 2 tablespoons sugar

Instructions

1. Mix the dry ingredients

In a stand mixer, combine the bread flour, sugar, and salt. Whisk them together so everything is evenly distributed.

2. Add starter + water

Using a dough hook on low speed, add in the active sourdough starter and warm water. Let it come together slowly into a shaggy dough.

3. Knead the dough

Increase to medium speed and knead for 4–5 minutes until the dough forms a smooth, cohesive ball. It should feel elastic and not overly sticky. If it’s sticking too much, add a small sprinkle of flour.

4. First rise

Transfer the dough to a greased bowl and cover. Let it rise until doubled in size, about 6–8 hours depending on your kitchen temperature.

5. Shape the bagels

Once risen, divide the dough into 8 equal pieces. Shape each piece into a ball, then poke a hole through the center and gently stretch into a bagel shape. Let them rest again for about 1 hour.

6. Prep the water bath

Bring a large pot of water to a boil and stir in 2 tablespoons of sugar. This helps give the bagels their signature texture and slight shine.

7. Preheat the oven

Set your oven to 425°F while the water comes to a boil so everything is ready to go.

8. Boil the bagels

Once the water is boiling, drop in the bagels a few at a time. Boil each for about 15–30 seconds per side. The longer you boil, the chewier the bagel will be.

9. Add toppings

Remove the bagels and place them on a cooling rack. While they’re still wet, add your toppings (everything bagel seasoning, cheese, sesame seeds, etc.).

For plain bagels, let them dry slightly before brushing with egg wash for that golden finish.

10. Bake

Bake for 18–22 minutes, keeping an eye on the bottoms so they don’t overbrown. You want them golden, not burnt.

11. Cool (if you can wait)

Let them cool slightly before slicing—if you can resist.

Helpful Item I use:

Bagel Spoon: This is great to use for flipping the bagels and pretzels, and only $6!

For help getting started with Sourdough, check out my Intro to Sourdough: How to Create a Sourdough Starter the EASY Way