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Everything Sourdough One-page recipe

Sourdough Bagels

Chewy, golden-crusted bagels made with sourdough starter and bread flour — shaped by hand, boiled in honeyed water, and baked to perfection.

Total time
About 13 hr 30 min
Yield
8 bagels
Starter
Active starter
Heat
425°F / 218°C

Dough

  • 1/2 cup sourdough starter
  • 1 cup water
  • 2 tbsp honey
  • 2 tsp salt
  • 4 cups bread flour

For Boiling

  • 6 cups water
  • 1 tbsp sugar

InstructionsDay 1

  1. Mix the sourdough starter, water, and honey together well.
  2. Add the salt and stir to combine.
  3. Add the bread flour and just a little mix, then start kneading the dough. If you think it's too dry, add some water (2 tbsp max).
  4. Cover the dough and let it rise 12 hours overnight in the fridge.

ShapingDay 2

  1. Divide the dough into 8 equal pieces.
  2. Shape each piece into a ball.
  3. Poke your thumb right into the middle and then spin it around to form the bagel shape.
  4. Cover and leave them on the counter for 1 hour.

Boiling

  1. Bring 6 cups water to a boiling point and add 1 tbsp sugar.
  2. Put the bagels in and let them boil on one side for 2 minutes.
  3. Flip them over and let them boil for another 2 minutes.

Baking

  1. Preheat oven to 425°F.
  2. Take the bagels out of the water and put them on your baking sheet.
  3. Bake for 25 minutes, until deep golden brown.
Doneness: Deep golden brown
Storage: Keep fully cooled bagels airtight for up to 2 days or slice and freeze.
Reheat: Toast from room temperature or directly from frozen.
Everything Sourdough · everysourdough.com Breakfast · 8 bagels
Golden sourdough bagels stacked on a wooden board beside a jar of starter.

Breakfast - Active starter

Sourdough Bagels

Chewy, golden-crusted bagels made with sourdough starter and bread flour — shaped by hand, boiled in honeyed water, and baked to perfection.

By Everything SourdoughUpdated

Total time
About 13 hr 30 min
Hands-on
40 min
Yield
8 bagels
Starter
Active starter
Difficulty
Intermediate
Heat
425°F / 218°C
Pan or vessel
Sheet pan + wide pot

Gather first

Ingredients

Ingredients

Dough

  • 1/2 cup sourdough starter
  • 1 cup water
  • 2 tbsp honey
  • 2 tsp salt
  • 4 cups bread flour

For Boiling

  • 6 cups water
  • 1 tbsp sugar

Method

Step by step

Part 1

Instructions

Day 1
  1. Mix the sourdough starter, water, and honey together well.
  2. Add the salt and stir to combine.
  3. Add the bread flour and just a little mix, then start kneading the dough. If you think it's too dry, add some water (2 tbsp max).
  4. Cover the dough and let it rise 12 hours overnight in the fridge.

Part 2

Shaping

Day 2
  1. Divide the dough into 8 equal pieces.
  2. Shape each piece into a ball.
  3. Poke your thumb right into the middle and then spin it around to form the bagel shape.
  4. Cover and leave them on the counter for 1 hour.

Part 3

Boiling

  1. Bring 6 cups water to a boiling point and add 1 tbsp sugar.
  2. Put the bagels in and let them boil on one side for 2 minutes.
  3. Flip them over and let them boil for another 2 minutes.

Part 4

Baking

  1. Preheat oven to 425°F.
  2. Take the bagels out of the water and put them on your baking sheet.
  3. Bake for 25 minutes, until deep golden brown.

For next time

My Kitchen Notes

Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.

Private to this device.

Finish well

After baking

Doneness, storage, and reheating notes for this recipe.

Doneness

Deep golden brown

Storage

Keep fully cooled bagels airtight for up to 2 days or slice and freeze.

Reheat or serve

Toast from room temperature or directly from frozen.

Keep Baking

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Total time
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Yield
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Heat
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Total time
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Yield
1 batch
Heat
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Total time
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Yield
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Heat
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