Description
“Homemade Sourdough Bagel Recipe with crispy crusts, chewy middles, and tangy flavor. Easy 7-step process using a sourdough starter—no commercial yeast needed! Perfect for breakfast or meal prep.”
Ingredients
Scale
- 150g active sourdough starter (100% hydration)
- 500g bread flour (high-protein)
- 250ml water (room temperature)
- 10g fine sea salt
- 1 tbsp honey (or barley malt syrup for traditional flavor)
- 2 tbsp baking soda (for boiling)
- Toppings: sesame seeds, everything seasoning, poppy seeds (optional)
Instructions
- Feed starter 6–8 hours before mixing dough.
- Mix dough: Combine starter, flour, water, salt, and honey. Knead 10 mins until smooth.
- Bulk ferment: Cover and let rise 4–6 hours at room temp (until doubled).
- Shape: Divide into 8 balls, poke holes, stretch into rings.
- Cold proof: Refrigerate 12–24 hours.
- Boil: Simmer bagels 1 min/side in water + baking soda.
- Bake: 425°F (220°C) for 20–25 mins until golden.
Notes
- Starter tips: Use peak-active starter (floats in water test).
- Chewier crust: Add 1 tbsp malt syrup to boiling water.
- Storage: Freeze baked bagels for up to 3 months.
- Prep Time: 30 mins + 24 hrs proofing
- Cook Time: 25 mins
- Category: Bread/Breakfast
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 220 kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 1g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg
Keywords: sourdough bagel recipe, homemade bagels, chewy bagels