Rustic Sourdough Bagels
Chewy, golden sourdough bagels made with natural fermentation and simple pantry ingredients. Perfect for slow mornings and from-scratch baking.
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Servings: 8 bagels
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Equipment
- 1 Large bowl
- 1 large pot
- 1 slotted spoon
Ingredients
Sourdough Bagel Dough
- 1 cup active sourdough starter fed and bubbly
- 1 cup warm water
- 2 tablespoon honey or sugar
- 2 teaspoon sea salt
- 4–4½ cups bread flour
For Boiling
- Large pot of water
- 1 tablespoon honey or sugar
Optional Toppings
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
- Coarse sea salt
Instructions
Mix the Dough
- In a large bowl, mix sourdough starter, warm water, and honey until combined.
- Add salt and flour gradually, mixing until a stiff dough forms.
- Knead by hand or mixer for 8–10 minutes until smooth and elastic.
Bulk Fermentation
- Place dough in a lightly oiled bowl.
- Cover and ferment at room temperature for 8–12 hours, or until nearly doubled in size.
Shape the Bagels
- Turn dough onto a clean surface and divide into 8 equal pieces.
- Roll each piece into a ball.
- Poke a hole through the center and gently stretch into a bagel shape.
- Place on a parchment-lined baking sheet.
Second Rise
- Cover and rest for 30–60 minutes.
- Bagels should look slightly puffy but still dense.
Boil the Bagels
- Preheat oven to 425°F (220°C).
- Bring a large pot of water to a gentle boil and add honey or sugar.
- Boil bagels for 30–45 seconds per side.
- Remove with a slotted spoon and return to baking sheet.
- Sprinkle with toppings while still damp.
Bake
- Bake for 20–25 minutes, or until deeply golden and crisp.
- Cool slightly before slicing.
Notes
Do not skip boiling: this step creates the signature chewy bagel crust.
Bread flour provides the best structure and texture.
Longer fermentation improves flavor and digestibility.
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