How To Make Bagels With Sourdough

You can make bagels with sourdough by using your active sourdough starter as the leavening agent instead of commercial yeast.
 
If you’ve been wondering how to make bagels with sourdough, the process is actually simpler than you might think, and the payoff is a deeply flavorful, chewy, and beautifully blistered crust that commercial yeast just can’t replicate.
 
Sourdough bagels are made by mixing flour, water, salt, and your bubbly starter into a stiff dough, letting it ferment slowly, then shaping, boiling, and baking.
 
In this post, we’ll walk you through how to make bagels with sourdough step by step, including the fermentation schedule, the boiling technique, and the secret to that shiny, crackly top.
 
Let’s roll up our sleeves and get started on this rewarding bread adventure.
 

Why Sourdough Bagels Are Worth The Effort

When you learn how to make bagels with sourdough, you’re not just swapping one ingredient for another.
 
Sourdough brings a tangy, complex flavor that deepens over the long, slow rise, giving your bagels a character that’s miles beyond the bland, puffy versions from the grocery store.
 
The natural acidity in a sourdough starter also strengthens the gluten network, which means your bagels get that signature dense, chewy crumb that’s perfect for holding up to cream cheese or lox.
 
Plus, making bagels with sourdough is a gentler process on your gut because the long fermentation breaks down some of the gluten and phytic acid, making them easier to digest.
 
Once you master how to make bagels with sourdough, you’ll never go back to the store-bought kind again.
 

1. The Flavor Is Unmatched

The most obvious reason to make bagels with sourdough is the flavor.
 
A mature starter contributes lactic and acetic acids during the bulk fermentation, and those acids create that subtle, pleasant tang you simply can’t get from instant yeast.
 
The longer you let the dough ferment in the fridge, the more pronounced that sourness becomes, so you can customize the taste to your preference.
 
If you like a milder bagel, use a young starter and a shorter cold proof, if you love a bold sour bite, extend the cold fermentation to 24 or even 48 hours.
 

2. Better Texture and Crust

Learning how to make bagels with sourdough also gives you superior texture.
 
The boiling step is essential for bagels, and it works beautifully with a sourdough base.
 
Boiling the shaped bagels in water with a bit of barley malt syrup or honey sets the crust before baking, which locks in that chewy interior and creates a shiny, crisp exterior.
 
Sourdough’s strong gluten structure holds up perfectly to the boil, so your bagels won’t deflate or wrinkle, instead, they’ll puff up with a beautiful, glossy finish.
 

How To Make Bagels With Sourdough: Step-By-Step

Let’s get into the actual process of how to make bagels with sourdough, and I’ll break it down into easy, manageable steps.
 
The night before you plan to bake, you’ll want to feed your starter so it’s active and bubbly.
 
Here’s the full timeline and the exact method for perfect sourdough bagels every time.
 

1. Prepare Your Sourdough Starter

First things first, you need an active sourdough starter.
 
Take about 100 grams of your starter and feed it with 100 grams of flour and 100 grams of water, then let it sit at room temperature until it’s doubled and full of bubbles.
 
This can take anywhere from 4 to 8 hours depending on your kitchen’s warmth and your starter’s vigor.
 
You’ll know it’s ready when a spoonful of it floats in water, that’s a quick test that confirms it’s lively enough to leaven your bagels.
 

2. Mix the Dough

Once your starter is active, it’s time to mix your bagel dough.
 
In a large bowl, combine 500 grams of bread flour (or a mix of bread and all-purpose flour), 280 grams of water, 10 grams of salt, and 200 grams of your active sourdough starter.
 
Stir everything together with a spatula until a shaggy dough forms, then let it rest for 20 to 30 minutes; this autolyse step allows the flour to absorb the water and makes the dough easier to knead.
 

3. Knead and Bulk Ferment

Turn the dough out onto a lightly floured surface and knead it for about 8 to 10 minutes.
 
You’re looking for a smooth, elastic dough that’s medium-stiff, not too sticky.
 
Place the dough back in the bowl, cover it with a damp towel or plastic wrap, and let it bulk ferment at room temperature for about 4 to 6 hours.
 
During this time, the dough should roughly double in size, and you’ll see bubbles forming on the surface.
 
This is the point where you’re truly learning how to make bagels with sourdough because the fermentation is doing all the heavy lifting.
 

4. Shape the Bagels

After bulk fermentation, turn the dough onto an unfloured surface and divide it into 6 to 8 equal pieces (depending on how big you like your bagels).
 
Shape each piece into a tight ball by pulling the dough toward you and pinching the bottom seam.
 
Let the balls rest for about 10 minutes, then poke a hole in the center of each one with your thumb and gently stretch it into a ring shape, aiming for a hole that’s about twice the size of your thumb.
 
Place the shaped bagels on a parchment-lined baking sheet, leaving a little space between them.
 

5. Cold Ferment Overnight

Here’s the magic step in how to make bagels with sourdough that elevates them from good to incredible: cover the shaped bagels loosely with plastic wrap and pop them in the fridge overnight.
 
This cold proof (anywhere from 12 to 24 hours) deepens the sourdough flavor and firms up the dough so the bagels are easier to handle.
 
Don’t skip this step, it’s the difference between a mediocre bagel and a truly authentic one.
 

Boiling And Baking Your Sourdough Bagels

The next morning, it’s time to finish the job and bake your beautiful sourdough creation.
 
Take the bagels out of the fridge and bring a large pot of water to a rolling boil.
 
Add about 1 tablespoon of barley malt syrup or honey to the water, this is what gives the bagels their shiny crust and just a hint of sweetness.
 

1. Boil Each Bagel

Carefully drop 1 to 2 bagels into the boiling water at a time, making sure not to overcrowd the pot.
 
Boil them for about 45 seconds on each side; a longer boil gives you a chewier, denser bagel, while a shorter boil results in a slightly lighter interior.
 
After boiling, lift the bagels out with a slotted spoon and place them back on the parchment-lined baking sheet.
 
If you want to add toppings (sesame seeds, poppy seeds, everything seasoning, or coarse salt), sprinkle them on immediately while the bagels are still wet.
 

2. Bake at High Heat

Preheat your oven to 425°F (220°C) with a baking stone or an inverted baking sheet inside to get it hot.
 
Carefully transfer the boiled bagels onto the hot baking surface and bake for about 20 to 25 minutes, or until they’re deeply golden brown and the crust feels crisp.
 
For an extra shiny finish, you can brush the bagels with an egg wash right before baking, but it’s not strictly necessary if you used malt syrup in the boiling water.
 
Let the bagels cool on a wire rack for at least 30 minutes before slicing, their interior needs time to set and the crust will get that satisfying crackle as it cools.
 

So, How To Make Bagels With Sourdough?

You can make bagels with sourdough by following the steps we covered, from activating your starter to shaping, cold fermenting, boiling, and baking.
 
The key is patience, because the long fermentations are what build the flavor and texture you’re after.
 
Remember that the first time you try how to make bagels with sourdough, things might not be perfect, maybe your holes close up during boiling or your crust is a bit pale.
 
That’s totally normal, and every batch you make will teach you a little more about your dough and your oven.
 
But once you nail that first beautiful, chewy, tangy sourdough bagel, you’ll be hooked, and you’ll never want to settle for anything less again.
 
So gather your starter, preheat your oven, and enjoy the deeply satisfying process of creating these incredible bagels right in your own kitchen.