sourdough bagel Dough

Sourdough bagels offer a delightful combination of a chewy texture and tangy flavor. This recipe requires a sourdough starter and a bit of patience, but the result is worth the effort.

Total Time:

  • Preparation Time: 10-15 minutes
  • First Rise: 4-6 hours
  • Shaping: 15-20 minutes
  • Second Rise: 8-12 hours or overnight
  • Boiling and Baking: 45-60 minutes
  • Total Time: Approximately 14-18 hours (including resting time)


  • 1 cup (240g) active sourdough starter
  • 1 1/4 cups (300ml) warm water
  • 2 teaspoons (10g) salt
  • 2 tablespoons (30g) honey or sugar
  • 4 1/2 cups (540g) bread flour
  • 1 tablespoon (15g) barley malt syrup (optional, for boiling)


Prep Work:

  1. Feed Your Starter: Make sure your sourdough starter is active and bubbly. Feed it 4-6 hours before you start making the dough (if it’s not already active).

Making the Dough (10-15 minutes):

  1. Mix the Ingredients:
    • In a large mixing bowl, combine the active sourdough starter, warm water, salt, and honey or sugar.
    • Gradually add the bread flour, mixing until a shaggy dough forms.
  2. Knead the Dough:
    • Transfer the dough to a lightly floured surface and knead for about 10 minutes, until it becomes smooth and elastic.
    • You can also use a stand mixer with a dough hook attachment on medium speed for about 8 minutes.

First Rise (4-6 hours):

  1. Let It Rise:
    • Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise at room temperature for 4-6 hours or until it has doubled in size.

Shaping the Bagels (15-20 minutes):

  1. Divide the Dough:
    • Punch down the risen dough and divide it into 8 equal pieces.
  2. Shape the Bagels:
    • Roll each piece into a ball.
    • Poke a hole through the center of each ball with your thumb and gently stretch it to form a bagel shape with a 1-2 inch hole in the middle.

Second Rise (8-12 hours or overnight):

  1. Refrigerate:
    • Place the shaped bagels on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate overnight (8-12 hours). This slow rise develops the bagels’ flavor.

Boiling and Baking (45-60 minutes):

  1. Preheat the Oven:
    • Preheat your oven to 425°F (220°C). Place a baking stone or an inverted baking sheet in the oven to heat.
  2. Boil the Bagels:
    • Bring a large pot of water to a boil. Add 1 tablespoon of barley malt syrup if using.
    • Boil the bagels, a few at a time, for 1 minute on each side. Remove with a slotted spoon and drain briefly on a wire rack.
  3. Bake the Bagels:
    • Transfer the boiled bagels to a parchment-lined baking sheet.
    • Bake for 20-25 minutes, until golden brown, rotating the baking sheet halfway through baking.

Nutritional Information (per bagel, assuming 8 bagels):

  • Calories: 250
  • Total Fat: 1g
    • Saturated Fat: 0g
    • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 600mg
  • Total Carbohydrates: 50g
    • Dietary Fiber: 2g
    • Sugars: 3g
  • Protein: 8g

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