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Sourdough bagels are everything a great bagel should be—chewy, golden, slightly crisp on the outside, and soft yet dense inside. Unlike quick yeast bagels, sourdough bagels develop a deeper flavor thanks to natural fermentation. The signature step that sets them apart is boiling before baking, which gives that classic shiny crust and chew.
Sourdough Bagels (Chewy & Golden Boiled Style)
Ingredients
For the dough:
- 500g bread flour (high protein for chewiness)
- 120g active sourdough starter (100% hydration, bubbly)
- 250ml warm water
- 10g salt (2 tsp)
- 20g sugar or honey
- 10g olive oil (optional, for slight softness)
For boiling:
- 2 liters water
- 1 tbsp sugar, honey, or baking soda
Toppings (optional):
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
- Dried onion or garlic flakes
Step 1: Mix the dough
In a large bowl, combine the sourdough starter, warm water, and sugar or honey. Stir until dissolved.
Add the flour and mix until a rough dough forms. Let it rest for 20–30 minutes (autolyse), which helps improve texture.
Add salt and knead the dough for 8–10 minutes by hand or 5–6 minutes with a stand mixer. The dough should be firm, smooth, and slightly stiff—firmer than typical bread dough. This stiffness is key to achieving chewy bagels.
If the dough feels too dry, add a teaspoon of water at a time. If too sticky, add a small amount of flour.
Step 2: Bulk fermentation
Place the dough in a lightly greased bowl and cover. Let it ferment at room temperature for 4–6 hours, or until it becomes slightly puffy (it won’t double like regular bread).
For better structure, perform 1–2 stretch-and-folds during the first 2 hours.
Once the dough shows small air bubbles and feels slightly airy, it’s ready.
Step 3: Divide and shape
Turn the dough onto a clean surface and divide it into 8 equal pieces (for standard bagels).
Shape each piece into a tight ball by tucking edges underneath. Let them rest for 10–15 minutes.
To shape:
- Poke a hole in the center of each ball using your thumb
- Gently stretch the hole until it’s about 3–4 cm wide
Alternatively, roll each piece into a rope and join the ends to form a ring.
Place shaped bagels on a parchment-lined tray.
Step 4: Proofing (cold fermentation recommended)
Cover the tray and let the bagels rest at room temperature for 30–60 minutes until slightly puffy.
Then transfer them to the refrigerator and cold-proof overnight (8–16 hours). This step enhances flavor and improves texture.
If you’re short on time, you can skip the cold proof and let them rise at room temperature for 2–3 hours instead—but the flavor will be less developed.
Step 5: Boiling
Preheat your oven to 220°C (425°F).
Bring a large pot of water to a gentle boil and add sugar, honey, or baking soda.
Drop 2–3 bagels at a time into the boiling water. Boil each bagel for:
- 30 seconds per side for softer crust
- 60 seconds per side for extra chew
Remove with a slotted spoon and place back onto the lined tray.
While still wet, sprinkle your desired toppings so they stick well.
Step 6: Baking
Bake the boiled bagels for 20–25 minutes, or until deep golden brown.
For even browning, rotate the tray halfway through baking.
The bagels should have a shiny crust and sound slightly hollow when tapped.
Step 7: Cooling
Allow the bagels to cool on a wire rack for at least 20 minutes before slicing. This helps set the interior crumb.
Serving suggestions
Sourdough bagels are incredibly versatile. Serve them:
- Toasted with cream cheese or butter
- As a sandwich with eggs, cheese, or smoked chicken
- With peanut butter and honey for a sweet option
- With avocado and chili flakes for a savory twist
Tips for perfect bagels
- Use bread flour: High protein is essential for chewiness.
- Keep dough firm: A stiff dough creates the classic dense texture.
- Don’t skip boiling: This step defines bagels—without it, they’re just rolls.
- Cold fermentation helps: It improves both flavor and structure.
- Control boiling time: Longer boiling = thicker crust and more chew.
Variations
- Cinnamon raisin bagels: Add raisins and cinnamon during mixing.
- Cheese bagels: Top with shredded cheddar before baking.
- Garlic bagels: Add garlic powder to the dough or topping.
- Whole wheat bagels: Replace up to 50% of flour with whole wheat flour.
These sourdough bagels deliver that bakery-style chew with a beautifully golden crust and a subtle tang from natural fermentation. Once you master the boiling step and fermentation timing, you’ll find they’re not only rewarding to make but far superior to store-bought versions.
