Ingredients
Equipment
Method
Mix the Ingredients
- First, combine the flour, water, active starter, honey, and salt in a large bowl. Then, knead the dough for 8-10 minutes until it becomes smooth and elastic. Use a stand mixer with a dough hook to make this process easier.
Stretch & Fold Then Rise
- Cover the bowl with a damp towel or plastic wrap and let the dough rise at room temperature for 30 minutes. Do 3 sets of stretch and folds. Then let the sourdough bagel dough rise for 3-6 hours or until it has visibly doubled in size. This quick sourdough bagel recipe is faster because it skips the overnight proof.For a quicker rise use a proofing matt. I set mine to 95-100f
Shape the Bagels
- Once the dough has risen, divide it into 8 equal pieces. Cover a baking sheet with parchment paper. Roll each piece into a ball, line them up on the parchment paper, cover it, and let it rise for another 30 minutes to an hour or till they double in size.Flatten the circles just a little, then poke a hole in the center of the dough ball with your finger, gently stretching it to form a ring shape
Boil the Bagels
- Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil, adding 1 tablespoon of baking soda and 1 tablespoon of brown sugar. Boil each bagel for 1 minute on each side. This boiling step is what gives sourdough bagels their iconic chewy crust.
Bake the Bagels
- Place the boiled bagels back on the baking sheet and sprinkle with any desired toppings.Bake for 20-25 minutes, or until the bagels are golden brown. Cool them completely before slicing them open.
Notes
- Use an active, bubbly starter. A strong starter helps the dough rise properly and gives the bagels their signature tang.
- Knead until smooth and elastic. This builds gluten, which creates that chewy, bakery-style texture.
- Keep the water warm, not hot. Around 90°F (32°C) is ideal to keep the starter active without harming the natural yeast.
- Don’t skip the stretch and folds. They strengthen the dough and improve structure without overworking it.
- Watch the rise, not the clock. The dough should double in size before shaping, which can vary depending on room temperature.
- Boil for a chewy crust. One minute per side gives a balanced texture; boil longer for extra chew.
- Add baking soda and brown sugar to the water. This combination deepens color and flavor during boiling.
- Let the bagels cool before slicing. The interior texture sets as they rest, making them easier to cut and toast.
- Store bagels in a paper bag for up to 2 days. For longer storage, freeze and reheat straight from the freezer.
- Make the dough ahead. You can refrigerate it after the first rise for up to 12 hours, then shape, boil, and bake the next day.