This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. If you click a link and make a purchase, I may receive a small commission at no extra cost to you.
You can make bagels with sourdough starter, and the results are honestly some of the most flavorful, chewy bagels you’ll ever pull from your oven.
If you’ve been wondering how to make bagels with sourdough starter, you’re in for a treat because this method swaps commercial yeast for your bubbly, living starter.
Making bagels with sourdough starter adds a lovely tangy depth that you simply can’t get from regular yeast.
Plus, the natural fermentation process gives these bagels a beautiful open crumb and a crackly, blistered crust that bagel lovers dream about.
In this post, we’ll walk you through everything you need to know about how to make bagels with sourdough starter, from mixing the dough to boiling and baking.
Let’s dig into the wonderful world of sourdough bagels.
Why You Should Make Bagels With Sourdough Starter
The first thing to understand is why making bagels with sourdough starter is such a game-changer.
When you decide to make bagels with sourdough starter, you’re trading instant yeast for a slow, natural rise.
This slow rise means the wild yeast and lactic acid bacteria in your starter get more time to work their magic.
During that time, they break down complex carbohydrates and proteins, which makes the bagels easier to digest.
You also get that signature sourdough tang that pairs beautifully with cream cheese, lox, or even just butter.
Learning how to make bagels with sourdough starter is also a great way to use up that extra starter you’ve been feeding and discarding.
Instead of throwing it away, you can transform it into a hearty breakfast staple that tastes like it came from a New York deli.
Beyond the flavor, the texture is superior too, as sourdough bagels tend to be denser and chewier than their yeasted cousins.
That’s the hallmark of a great bagel, and your sourdough starter will help you get there.
1. The Tangy Flavor Advantage
When you make bagels with sourdough starter, the fermentation process produces lactic acid.
That lactic acid is what gives sourdough its characteristic tangy and slightly sour flavor profile.
The longer you let the dough ferment, the tangier your bagels will become.
This is a flavor you just can’t replicate with active dry yeast or instant yeast.
So if you love that complex, artisan taste, making bagels with sourdough starter is the way to go.
2. Better Digestion and Gut Health
Another big reason to make bagels with sourdough starter is the health benefit.
The natural fermentation breaks down phytic acid, which is an antinutrient that can block mineral absorption.
By reducing phytic acid, your body can better absorb iron, zinc, and magnesium from the flour.
The beneficial bacteria also act as a sort of prebiotic, feeding the good microbes in your gut.
So when you make bagels with sourdough starter, you’re not just making a tasty treat, but also a slightly healthier one.
3. A Beautiful, Blistered Crust
If you’ve had an authentic Montreal-style bagel, you know that blistered, slightly charred crust is pure heaven.
Making bagels with sourdough starter helps you achieve that blistered exterior more easily.
The long, cold fermentation in the fridge creates a skin on the dough’s surface.
When you boil and then bake this dough, the contrast between that dry skin and the hot oven causes the crust to blister.
So your homemade sourdough starter bagels will look just as impressive as they taste.
Ingredients You’ll Need to Make Bagels With Sourdough Starter
To get started with your bagels with sourdough starter, you’ll need just a few simple ingredients.
The beauty of this recipe is that it requires very little, and you probably have most items in your pantry already.
You’ll need a strong, active sourdough starter, which we’ll talk more about in a moment.
You’ll also need bread flour or high-gluten flour, because that’s essential for the chewy texture.
Water, salt, and a bit of malt syrup or honey are also on the list, with the sweetener going into your boiling water.
Here’s a quick rundown of each ingredient so you know exactly what to look for.
1. Active Sourdough Starter
Your starter must be bubbly, active, and at its peak freshness before you can make bagels with sourdough starter.
We’re talking about a starter that has recently been fed and has doubled in volume.
A hungry, flat starter won’t give you enough rise and your bagels will be dense and heavy.
So feed your starter about 6 to 8 hours before you plan on mixing the dough.
2. High-Protein Bread Flour
The protein content in bread flour is what creates gluten, and gluten creates that iconic chewy bite.
For the best bagels with sourdough starter, aim for a flour with 12-14% protein.
You can find high-gluten flour at a bakery supply store, but regular bread flour works beautifully too.
Avoid all-purpose flour here, as it won’t provide enough structure and your bagels might turn out more like bread rolls.
3. Water and Salt
Use filtered or room temperature water to mix your dough, keeping in mind that chlorine in tap water can kill your wild yeast.
And don’t skip the salt, it’s not just for flavor, it helps tighten the gluten structure.
This gluten structure is what allows the bagels to hold their shape during boiling.
Step-by-Step: How To Make Bagels With Sourdough Starter
Now we get to the good stuff, the actual process of making bagels with sourdough starter.
This recipe involves a few steps, but don’t be intimidated, just take it one step at a time.
The great news is that most of the work is passive, meaning you’re just waiting for the dough to rise.
You’ll start by mixing the dough, then let it bulk ferment, shape it, and cold proof it overnight.
The next day, you’ll boil and bake your sourdough starter bagels to perfection.
Step 1: Make the Dough
In a large mixing bowl, combine your active starter, water, flour, and salt.
Mix everything together with a spatula or your hands until a shaggy dough forms.
Then, turn the dough out onto a clean counter and knead it for about 10-15 minutes.
The dough will be stiff and dry, which is perfect for bagels, but it should become smooth and elastic.
If it feels too stiff, you can add a tiny splash of water, but be careful not to make it too wet.
Step 2: Bulk Fermentation
Place your smooth dough back into a lightly oiled bowl and cover it with a damp towel.
Let it rest at room temperature for about 4 to 5 hours.
During this time, it should rise noticeably, but not double in size like bread dough does.
This is a crucial part of how to make bagels with sourdough starter, as this rise builds flavor.
Step 3: Shape the Bagels
After the bulk rise, turn the dough out and divide it into 8 equal pieces if you want standard-size bagels.
Roll each piece into a tight, smooth ball, then poke a hole through the center with your thumb.
Gently stretch the hole out to about 2 inches wide, since it will shrink back during the proof.
Place your shaped raw bagels on a parchment-lined baking sheet and cover them loosely with plastic wrap.
Step 4: Cold Proof the Bagels
This is the secret step that makes bagels with sourdough starter extra special.
Place your baking sheet with the shaped bagels in the refrigerator overnight, for at least 12 to 18 hours.
This cold, slow ferment deepens the flavor and helps develop that wonderful crust.
The cold also firms up the dough, making the shaped bagels easier to handle when boiling.
Step 5: Boil and Bake
In the morning, preheat your oven to 425°F (220°C) and bring a large pot of water to a boil.
Add a tablespoon of honey or malt syrup to the boiling water, as this gives the bagels a nice sheen and subtle sweetness.
Gently drop a couple of bagels at a time into the boiling water, making sure they aren’t overcrowded.
Boil each one for 1 minute per side, then remove them with a slotted spoon and place them back on the baking sheet.
You can optionally top them with everything bagel seasoning, sesame seeds, or coarse salt right now.
Bake the homemade sourdough bagels for 20-25 minutes, or until they are deep golden brown.
Tips For Making Bagels With Sourdough Starter Perfectly
Getting a great batch of bagels with sourdough starter takes a little practice, but these tips will set you up for success.
First, make sure your starter is super active, a lazy starter leads to flat bagels.
Second, don’t over-proof the dough at room temperature, you want it to have some spring left.
Third, when boiling, don’t skip the malt syrup or honey, that’s what creates that gorgeous golden crust.
Fourth, use a baking stone or a preheated baking sheet to get a blast of heat at the bottom of the bagels.
Finally, let the boiled bagels sit for a few minutes before baking so the skin dries slightly, which helps with blistering.
1. Test the Float Test
Before you commit to the full recipe, you can do a simple float test with your sourdough starter.
Take a small spoonful of your active starter and drop it into a glass of water.
If it floats, your starter is full of trapped gas and ready to make bagels with sourdough starter.
If it sinks, give it another hour or two to rise before you start mixing your dough.
2. Handling Sticky Dough
Since sourdough starter bagels are a bit stickier than yeasted ones, keep a small bowl of water nearby.
Dip your hands in the water when shaping the dough to prevent it from sticking to you.
This water trick makes shaping your bagels with sourdough starter a much smoother process.
3. Storage and Reheating
You can easily store your finished bagels with sourdough starter in a bread bag on the counter for a couple of days.
Or slice and freeze them for up to three months, just pop them in the toaster when you’re ready.
Toasting actually revives the crust and crumb beautifully, giving them a fresh-baked feel.
So, Can You Make Bagels With Sourdough Starter?
Yes, you can absolutely make bagels with sourdough starter, and once you try it, you might never go back to commercial yeast.
Making bagels with sourdough starter gives you a tastier, tangier, and more digestible bagel that is well worth the time.
It’s a rewarding project that fills your kitchen with an irresistible aroma and your belly with pure joy.
We’ve covered everything from why it works, to the exact steps for shaping, boiling, and baking.
So go ahead and feed your starter, get your flour ready, and give this recipe a try this weekend.
Your mornings will never be the same once you learn how to make bagels with sourdough starter.