Sourdough Bagels (Chewy, Boiled & Baked)

What Makes This Recipe Work

Boiling sets the crust and gelatinizes the surface starch, which is what gives bagels their chew and shine. The stiff dough around 60% hydration holds its shape in the kettle, while the overnight fridge proof builds flavor slowly.

Ingredients for Sourdough Bagels (Chewy, Boiled & Baked)

• 1 cup (240 g) active sourdough starter, 100% hydration, fed 6 to 8 hours ahead
• 1 cup (240 g) water, room temperature
• 1 tbsp (18 g) barley malt syrup or honey
• 4 cups (480 g) bread flour, plus more for dusting
• 2 tsp (12 g) fine sea salt
• Water bath: 3 qt water with 1 tbsp (18 g) barley malt syrup or 1 tbsp baking soda
• Optional toppings: sesame seeds, poppy seeds, or everything bagel seasoning

How to Make Sourdough Bagels (Chewy, Boiled & Baked)

1. Stir the starter, water, and malt syrup together in a large bowl. Add the bread flour and salt, then mix until a firm, shaggy dough forms.
2. Knead the dough 8 to 10 minutes by hand or 5 minutes in a stand mixer on medium-low. The dough should feel stiff and slightly tacky, hold a rough ball shape, and sit near 60% hydration.
3. Cover and bulk ferment at room temperature 4 to 6 hours, folding the dough once after the first hour. It is ready when it looks puffy and has risen about 50%, not doubled.
4. Turn the dough onto a lightly floured counter and divide it into 8 equal pieces, about 110 g each. Roll each into a tight ball and rest them covered for 10 minutes.
5. Shape each ball by poking a floured finger through the center and stretching the ring to about 3 inches across. Place the rings on a parchment-lined sheet dusted with semolina or cornmeal.
6. Cover the sheet and cold proof in the fridge 8 to 12 hours, or 2 to 3 hours at room temperature until the rings feel airy and hold a slow-springing dimple.
7. Preheat the oven to 450F with a rack in the center. Bring the water bath to a gentle boil in a wide pot, then add the malt syrup or baking soda.
8. Boil the bagels 1 minute per side, using a slotted spoon to flip and drain them. Return them to the sheet and scatter on any toppings while the surface is still wet.
9. Bake 18 to 22 minutes until deep golden brown, rotating the sheet at 12 minutes. Cool at least 15 minutes before slicing, because the crumb firms up as it cools.

Tips for the Best Sourdough Bagels (Chewy, Boiled & Baked)

• Weigh the dough balls so every bagel bakes at the same rate; a kitchen scale is more reliable than eyeballing equal pieces.
• Do not over-proof after shaping. Bagels should feel firm with some air, and a floured finger pressed into the dough should spring back slowly.
• A baking soda bath browns faster and darker than a malt bath, so start checking color a couple of minutes early if you use it.
• Bake on parchment so the rings release cleanly and you do not have to scrub a sticky baking sheet later.

Variations and Substitutions

• Sourdough English Muffins use the same dough idea but are cooked on a griddle instead of boiled, giving you nooks and crannies rather than rings.
• Sourdough Focaccia takes a wetter dough and a sheet pan if you want a soft, dimpled bake from the same starter.
• For a nuttier loaf, swap in 1/2 cup (60 g) whole wheat flour and add 1 tbsp water, then expect a slightly denser chew.
• Cinnamon raisin bagels: after mixing, fold in 1/2 cup (75 g) raisins and 1 tsp ground cinnamon before the bulk ferment.

How to Store and Reheat

• Store cooled bagels in a paper bag at room temperature up to 2 days or in an airtight container up to 4 days; reheat at 350F for about 5 minutes to refresh the crust.
• Freeze sliced bagels in a zip-top bag up to 3 months and toast them straight from frozen.

Sourdough Bagels (Chewy, Boiled & Baked) FAQ