How to Make the Best Sourdough Bagels

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Do you love bagels but aren’t sure how to get that perfectly chewy crust and soft, flavorful center? You’re in the right place! This step-by-step guide will show you exactly how to make the best sourdough bagels from scratch.

How to Make the Best Sourdough Bagels

Let’s be honest—sourdough is pretty amazing! The more you learn to make with it, the more homemade goodness you can share with your family. Thanks to its natural fermentation process, sourdough is often easier to digest and may support gut health. That’s a win in my book!

Tools You’ll Need:

• Tea Towels
• Food Kitchen Scale
• Large Baking Pan
• Parchment Paper
• Skimmer Spoon Ladle
• Large Bowl
• Whisk

Ingredients:

• 1-1/4 c. filtered water, room temperature
• 1 c. well-fed Sourdough Starter
• 2 T. syrup (I prefer cane syrup)
• 4 c. all-purpose flour
• 2 t. Kosher salt
• baking soda
• brown sugar (light or dark)

Special Note:

Before you begin, make sure all of your ingredients are at room temperature.

Step 1:

Pour 1¼ cups of room-temperature water into a large mixing bowl. Add 1 cup of active, well-fed sourdough starter and 2 tablespoons of syrup. Whisk until well combined.

Add 4 cups of all-purpose flour and 2 teaspoons of salt. Use a dough scraper to mix until all of the flour is incorporated and a shaggy dough forms.

Turn the dough onto a clean work surface. Knead for about 6 minutes, or until the dough is smooth and pliable. Shape it into a ball and place it back into the bowl with the smooth side facing up. Cover with a tea towel and let it rest for 20 minutes.

Step 2:

Would you rather make 8 large bagels or 10 smaller ones? Now is the time to decide.

I usually make 8 because I love a big, hearty bagel. If you prefer a slightly smaller size, divide the dough into 10 pieces instead. Don’t worry if you change your mind next time—you probably will be making these again because they’re just that good!

Place your food scale on the counter and set it to grams. Using grams makes dividing the dough much easier and more accurate.

Weigh the entire ball of dough, then divide that number by 8 or 10, depending on the size you chose. Cut and weigh each piece until they are as close to equal as possible. Keep the remaining dough covered with a tea towel while you work to prevent it from drying out.

Step 3:

Now it’s time to shape the dough. Take one piece and pull one edge up and over the center. Press it gently into the dough to seal. Rotate the dough and repeat until you’ve worked your way all the way around, forming a smooth ball. Pinch the seams together to create a tight seal.

Turn the dough over so the seam is facing down on a clean, unfloured work surface. Cup your hands around the dough and gently rotate it in small circles. This creates surface tension and forms a smooth, tight ball. (See the video above for the shaping technique.)

Place the dough ball under a tea towel and repeat with the remaining pieces. Once they’re all shaped, let them rest for 15 minutes.

Now it’s time to shape the bagels—this is the fun part! Before you begin, line a baking sheet with parchment paper and place it next to your work surface.

Slide a dough scraper under one dough ball and place it in front of you. Press your finger into the center to create a hole. Gently stretch the opening until the dough looks like a donut.

Slip the bagel onto your index finger and gently rotate it to widen the hole. Be careful not to let it fly off your finger! Continue stretching until the center is about 1 to 1½ inches wide. Lightly dust the bagel with flour and place it on the prepared baking sheet. Repeat with the remaining dough balls.

Cover the bagels with a tea towel and let them rise in a warm, humid place for 2½ to 4 hours.

How do you know when your bagels are fully proofed? There are two easy ways to check. The first method takes a little practice, while the second is nearly foolproof.

Finger Test: Gently press your finger into the top of a bagel. If the indentation slowly springs back, the bagels are properly proofed and ready for the next step.

Float Test: Fill a small bowl halfway with cool, filtered water. Carefully place one bagel into the water. If it sinks, it needs more time to proof. If it floats, it’s ready! Gently pat the bagel dry, dust it lightly with flour again, and return it to the baking sheet.

Once the bagels are fully proofed, lightly spray a piece of plastic wrap with oil and cover the baking sheet. Refrigerate the bagels for at least 12 hours, or overnight, to develop their flavor through cold fermentation.

Important: Don’t let the bagels overproof. Check them regularly during the final rise. Overproofed bagels become fragile and may collapse when you transfer them for boiling or baking. A little attention now will save you a lot of disappointment later!

Step 6:

The best part has finally arrived—it’s time to bake your bagels! After all your hard work, you’re just minutes away from enjoying warm, homemade sourdough bagels.

Fill a large pot (an 8-quart pot works well) halfway with water. Add 1 tablespoon of baking soda and 1 tablespoon of brown sugar. Bring the water to a boil over high heat, covering the pot with a lid to speed things up. While the water heats, preheat your oven to 450°F.

If you’re adding toppings, now is the perfect time to get them ready. Place each topping on a small plate near the stove so it’s easy to coat the bagels after boiling. If you prefer plain bagels, simply skip this step.

Step 7:

Once the water reaches a rolling boil, remove the bagels from the refrigerator. Carefully place a few bagels into the pot, making sure they have plenty of room to float. I boil only three at a time in my 8-quart pot.

Boil the bagels for 20 seconds, then use a slotted spoon to gently flip them over. Boil the second side for another 20 seconds. Lift them out with the slotted spoon, let the excess water drain off, and return them to the prepared baking sheet. Repeat with the remaining bagels.

Want to Add Toppings!

While the bagels are still damp, gently press the tops into your favorite toppings. Return each bagel to the baking sheet.

If the bagels have dried too much for the toppings to stick, lightly dab the tops with a damp paper towel before dipping them into the toppings.

Once all of the bagels are topped, place the baking sheet in the oven. Reduce the oven temperature to 400°F and bake for 18 to 22 minutes, or until the bagels are golden brown. Transfer them to a wire rack and let them cool before serving.

Disclaimer:

As an Amazon affiliate, I receive a small commission on qualified purchases at no additional cost to you. I only recommend products that I use or would use myself.

Find More Helpful Homesteading Links Below:

• How to Make a Sourdough Starter
• How to Make Sourdough Cinnamon Rolls
• How to Make Skillet Bread, Just Dump & Bake
• How to Know Incubator Read True
• How to Prepare Potatoes for Planting

If you try this Best Sourdough Bagel recipe, I’d love to hear what you think! Please leave a 5-star rating and tag @SimplyMadeHomestead on Instagram so I can see your beautiful homemade bagels.

Happy Homesteading!

Marian