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| Sourdough Bagel Recipe With Starter |
This sourdough bagel recipe with starter is designed for home bakers who want bakery-quality bagels with deep flavor, chewy texture, and a glossy crust—without using commercial yeast. Made entirely with an active sourdough starter, this method relies on slow fermentation to develop structure and taste.
Whether you are new to sourdough or already maintaining a healthy starter, this guide walks you through every step, from ingredients and dough handling to boiling, baking, and storage.
Why Make Bagels With Sourdough Starter?
Sourdough bagels are different from regular bagels in both flavor and texture. The natural fermentation process enhances complexity while improving digestibility for many people.
- Deep, tangy flavor
- Dense, chewy crumb
- No commercial yeast required
- Traditional artisan method
- Long fermentation for better structure
Ingredients for Sourdough Bagel Recipe With Starter
Main Dough Ingredients
- 500 g bread flour (high-protein)
- 250 g active sourdough starter (100% hydration)
- 150 g water (room temperature)
- 10 g fine sea salt
- 15 g honey or sugar (optional, for browning)
Boiling Ingredients
- Large pot of water
- 1 tablespoon baking soda or honey
Topping Options
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
- Coarse sea salt
Ingredient Tip: Strong bread flour is essential for chewy bagels.
👉 Shop High-Protein Bread Flour for Bagels
Kitchen Tools You’ll Need
- Large mixing bowl
- Bench scraper
- Kitchen scale
- Baking sheet
- Parchment paper
- Large pot for boiling
⭐ Digital Kitchen Scale for Accurate Baking
Step-by-Step Sourdough Bagel Instructions
Step 1: Mix the Dough
In a large bowl, combine sourdough starter, water, and honey. Add flour and salt. Mix until a stiff dough forms.
Step 2: Knead Until Smooth
Knead by hand for 8–10 minutes until smooth and elastic. Bagel dough should be firm, not sticky.
Step 3: Bulk Fermentation
Cover the bowl and let the dough rest at room temperature for 4–6 hours until slightly puffed. It will not double.
Step 4: Cold Fermentation
Refrigerate the dough for 8–24 hours. This step develops flavor and improves chew.
Shaping the Bagels
Step 5: Divide
Divide dough into 8 equal pieces (about 115 g each).
Step 6: Shape
Roll each piece into a ball. Poke a hole in the center and gently stretch into a ring.
Step 7: Final Rest
Place shaped bagels on parchment-lined baking sheet. Rest at room temperature for 30–60 minutes.
Boiling the Bagels (Essential Step)
Boiling creates the signature bagel crust.
- Bring water to a gentle boil
- Add baking soda or honey
- Boil bagels 30–45 seconds per side
Remove with slotted spoon and place back on baking sheet.
Baking Instructions
Preheat oven to 425°F (220°C).
- Add toppings immediately after boiling
- Bake for 22–25 minutes
- Rotate pan halfway for even browning
Bagels should be deep golden brown with a glossy crust.
Why This Sourdough Bagel Recipe Works
- Low hydration for dense crumb
- Strong gluten development
- Cold fermentation enhances flavor
- Boiling sets the crust
Storage & Freezing Tips
Store bagels at room temperature for 24 hours. Freeze sliced bagels for up to 2 months. Toast directly from frozen.
Common Mistakes to Avoid
- Using weak or inactive starter
- Skipping the cold fermentation
- Over-proofing the dough
- Not boiling long enough
Final Thoughts
This sourdough bagel recipe with starter delivers classic chew, beautiful crust, and deep flavor using traditional fermentation. It’s an excellent recipe for food blogs, sourdough enthusiasts, and affiliate monetization through baking tools and ingredients.
Once you master this method, homemade bagels will never compare to store-bought again.
Frequently Asked Questions
Can I make sourdough bagels without commercial yeast?
Yes. This recipe uses only sourdough starter.
Why are my bagels flat?
Flat bagels usually result from over-proofing or weak starter.
Can I make them overnight?
Yes. Cold fermentation makes this recipe ideal for overnight baking.
