Introduction
Sourdough bagels bring together the tangy depth of sourdough with the dense, chewy texture of a classic bagel. Unlike bagels made with commercial yeast, sourdough bagels use a natural starter, resulting in a complex flavor and a healthier end product.
If you’ve ever wondered, How do I make sourdough bagels with starter?, this guide will walk you through five easy steps to achieve bakery-quality bagels at home. Whether you’re a beginner or a seasoned baker, you’ll learn the best techniques for mixing, fermenting, shaping, boiling, and baking sourdough bagels to perfection.
What Makes Sourdough Bagels Special?
Sourdough bagels differ from regular bagels in their preparation and nutritional benefits. Here’s how they compare:
| Feature | Sourdough Bagels | Regular Bagels |
|---|---|---|
| Leavening Agent | Natural sourdough starter | Commercial yeast |
| Fermentation Time | 12-24 hours | 1-2 hours |
| Flavor | Tangy, rich, and complex | Mild and slightly sweet |
| Texture | Chewy and dense | Softer and lighter |
| Health Benefits | Easier to digest, lower glycemic index | Higher in refined carbs |
Because of the slow fermentation, sourdough bagels develop a deep, rich taste while maintaining a chewy bite, making them a top choice for health-conscious food lovers.
If you’re interested in expanding your sourdough skills beyond bagels, try this easy sourdough bagel recipe here to master the fundamentals of making tangy, chewy bagels at home.
5 Easy Steps to Make Sourdough Bagels with Starter
Step 1: Prepare the Sourdough Starter
A strong and active starter is essential for successful sourdough bagels.
How to Feed Your Starter Before Baking
- Take your starter out of the fridge if stored cold.
- Discard half (or use it in another recipe).
- Feed it with equal parts flour and water (e.g., 50g flour, 50g water).
- Let it sit at room temperature for 4-6 hours until it becomes bubbly and doubles in size.
Step 2: Mix and Knead the Dough
Once the starter is active, it’s time to mix your dough.
Ingredients:
- 500g bread flour
- 100g active sourdough starter
- 250g warm water
- 10g salt
- 20g honey or sugar
Instructions:
- In a large bowl, mix the starter, water, and honey until combined.
- Gradually add flour and salt, stirring until a rough dough forms.
- Knead the dough for 8-10 minutes until it becomes smooth and elastic.
- Cover and let it rest at room temperature for 8-12 hours for bulk fermentation.
Step 3: Shape the Bagels and Proof
- Divide the dough into 8 equal pieces.
- Roll each piece into a smooth ball.
- Poke a hole in the center of each ball and stretch it into a bagel shape.
- Place the shaped bagels on a baking sheet lined with parchment paper.
- Cover and proof in the refrigerator overnight (8-12 hours).
This slow proofing enhances flavor and texture while making the bagels easier to digest.
Step 4: Boil the Bagels
Boiling bagels before baking gives them their signature chewy crust.
How to Boil Sourdough Bagels Correctly
- Bring a large pot of water to a rolling boil.
- Add 1 tablespoon of baking soda (for color and chewiness).
- Drop bagels in the water, boiling each side for 30-45 seconds.
- Remove and place on a wire rack to drain.
Step 5: Bake to Perfection
- Preheat the oven to 450°F (230°C).
- Place boiled bagels on a baking sheet lined with parchment paper.
- Optionally, brush with egg wash and top with sesame, poppy seeds, or everything seasoning.
- Bake for 20-22 minutes until golden brown.
- Let cool before slicing and enjoying!
Looking for another delicious homemade baked good? Check out this best banana bread recipe here for a moist, flavorful loaf that’s perfect for breakfast or snacking
FAQs About Sourdough Bagels
How do you prepare a sourdough starter for baking?
To prepare a sourdough starter, feed it with equal parts flour and water, then let it sit at room temperature until bubbly and doubled in size. Use it at its peak activity for the best results.
How to make sourdough bread from frozen starter?
To revive a frozen starter, thaw it in the fridge overnight. Feed it with fresh flour and water, then allow it to sit at room temperature for 4-6 hours before using.
What are the rules of sourdough starter?
- Feed it regularly (daily if stored at room temp, weekly if refrigerated).
- Use filtered water to avoid chlorine, which can harm wild yeast.
- Store in a breathable container to allow fermentation gases to escape.
How does sourdough starter work?
A sourdough starter ferments flour and water, developing natural yeast and bacteria. This process creates carbon dioxide, making the dough rise without the need for commercial yeast.
Conclusion
Now that you know How Do I Make Sourdough Bagels with Starter?, you can confidently create these chewy, flavorful bagels at home. By following the five simple steps—preparing the starter, kneading, shaping, boiling, and baking—you’ll achieve perfect results every time.