Ultimate Sourdough Bagels (Oven-Baked)
Sourdough bagels are nothing like yeasted bagels. They’re more flavorful, less dense, and intensely chewy, with a thin crisp crust and a soft interior. Warm from the oven with salted butter is hard to beat.
Homemade sourdough bagels may sound difficult, but they’re not a big deal to make once broken into steps.
Step 1: Mix the Dough
In a large bowl, whisk together the water, sourdough starter, and sugar. The sugar balances flavor without making the bagels sweet.
Add the bread flour and salt. Mix until a rough dough forms, then knead until no dry patches remain. The dough will feel very stiff and dry due to its low hydration—this is normal.
Cover and let rest for 1 hour to relax the gluten.
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Step 2: Bulk Rise
Cover the bowl tightly or transfer the dough to a high-sided container.
Let rise overnight at room temperature until doubled in size, airy, and puffy.
Step 3: Shape the Bagels
Divide the dough into 8 equal portions, about 120 g each.
Roll each piece into a smooth ball and place on a parchment-lined baking sheet lightly coated with cooking spray. Let rest for 15 minutes.
To shape, poke a hole through the center of each ball and gently stretch into a ring. Make the hole larger than you think necessary—it will shrink during proofing and baking.
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Step 4: Second Rise
Cover the shaped bagels and let rest until slightly puffy, about 30 minutes.
Meanwhile:
- Bring a large pot of water to a boil.
- Add a spoonful of maple syrup (my perference) or honey for color and flavor.
- Preheat the oven to 425°F (220°C).
- Prepare toppings such as sesame seeds, poppy seeds, Everything bagel seasoning, or shredded cheddar cheese.
Step 5: Boil the Bagels
Carefully lower 3–4 bagels into the boiling water.
Once they float, simmer for 1 minute per side. Boiling creates the classic chewy crust.
Remove with a slotted spoon and place back onto the parchment-lined tray.
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Step 6: Add Toppings
While the bagels are still warm and slightly wet, dip the tops into your desired toppings.
If the bagels dry out too much before topping, the seeds and seasoning will not stick properly.
Step 7: Bake
Bake for 20–25 minutes at 425°F (220°C), or until deep golden brown and slightly firm to the touch.
Cool briefly, then enjoy warm from the oven!
Ultimate Sourdough Bagels
Difficulty: Normal8
bagels30
minutes25
minutesIngredients
150g active sourdough starter
250g warm water
25g granulated sugar
500g bread flower
10g fine sea salt
Cooking spray or oil
- Boiling water bath
20g maple syrup or honey
- Toppings
Mixed seeds, such as poppy, sesame, fennel, flax and sun flower seeds. Everything Bagel Spice. Raisons. Cinnamon
Directions
- In a large bowl, whisk together the sourdough starter, warm water, and sugar until combined.
Add the bread flour and salt. Mix until a rough dough forms, then continue mixing by hand until no dry flour remains. The dough will feel stiff and somewhat dry.
Alternatively, mix using a stand mixer fitted with a dough hook on low speed for 5–6 minutes.
Cover the bowl with a damp towel and let rest for 1 hour.
After resting, shape the dough into a semi-smooth ball, about 20 seconds of shaping. - Line a baking sheet with parchment paper or a silicone baking mat. If using parchment, lightly grease it with cooking spray or oil.
Turn the dough onto a clean, unfloured work surface. Flatten slightly and divide into 8 equal portions (~120g each).
Shape each portion into a tight ball by gathering the edges inward, flipping seam-side down, and rolling gently.
Let the dough rest for 15 minutes to relax the gluten.
Working one piece at a time, poke a hole through the center using your finger. Gently stretch the hole in a circular motion until it is about the size of a quarter.
Place shaped bagels back onto the prepared baking sheet. - Cover the shaped bagels with a damp towel and let rest at room temperature for 20 minutes. They will puff only slightly.
Meanwhile:
Bring a medium pot of water to a boil.
Stir in the maple syrup or honey.
Preheat oven to 425°F (220°C).
Place toppings on a plate or shallow tray. - Boil 3–4 bagels at a time for 1 minute per side for a classic chewy crust.
Using a slotted spoon, transfer bagels back to the baking sheet, rounded side up.
Dip the tops into your chosen toppings, then return to the tray.
Repeat with remaining bagels. - Bake on the center rack for 20–25 minutes, or until puffed, lightly golden brown, and slightly firm to the touch.
Transfer to a wire rack to cool.
Best enjoyed slightly warm!
Notes
- Bread flour is recommended (note: I mostly just use all-purpose flower but stick with the recommendation) for the best chewy texture due to its high protein content.
You can substitute high-protein all-purpose flour if needed.
Weighing the dough ensures evenly sized bagels.
If toppings are not sticking well, brush the bagels lightly with egg wash before dipping. - Cinnamon Raisin Variation
Add 6g ground cinnamon to the dry ingredients.
While the dough rests after mixing, soak 80 g raisins in warm water until softened.
Drain thoroughly and pat dry before kneading into the dough.
Bagels were Delicious and much Healthier!!