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–+ servings
Emily Fuentes

Sourdough Bagels

Chewy on the outside and soft on the inside, these homemade sourdough bagels are made with active sourdough starter and simple ingredients. An easy, naturally fermented recipe that’s perfect for breakfast, sandwiches, or topping with your favorite bagel seasoning.
Print Recipe
Prep Time 5 hours
Cook Time 25 minutes
Servings: 8 bagels
Course: Appetizer, Breakfast
Cuisine: American
Calories: 228
Ingredients Method Nutrition Notes

Ingredients
  

For Dough:
  • 1 ¼ cup water
  • 1 cup active starter
  • 1 tsp salt
  • 3 ½ cups all-purpose flour
For the water bath:
  • 6 cups water in a large pot
  • 1 tsp baking soda

Method
 

  1. Whisk together water, starter, and salt.
  2. Stir in flour until combined.
  3. Cover and rest 1 hour.
  4. Perform 4 sets of stretch & folds, 30 minutes apart.
  5. Cover and rest 1 more hour (or refrigerate 8–48 hours for a long ferment).
  6. Divide dough into 8 pieces.
  7. Shape into balls, then poke a hole in the center to form bagels.
  8. Place on a parchment-lined baking sheet, cover, and proof 1–2 hours, until noticeably puffy.
  9. Preheat oven to 425°F.
  10. Boil water with baking soda.
  11. Boil bagels 1 minute per side, then return to the baking sheet and add toppings.
  12. Bake 20–25 minutes, until golden brown.
  13. Let cool on a cooling rack.

Nutrition

Calories: 228kcalCarbohydrates: 48gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.05gSodium: 431mgPotassium: 59mgFiber: 2gSugar: 0.1gVitamin A: 1IUCalcium: 9mgIron: 3mg

Notes

There are so many ways to customize your bagels! Try:
  • Everything bagel seasoning
  • Sesame seeds
  • Poppy seeds
  • Shredded cheese
  • Cinnamon sugar
  • Coarse salt
  • Leave them plain!

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