Chewy Sourdough Bagels
The ultimate chewy, blistered-crust bakery bagels made with wild sourdough starter. No rolling logs or fussy seam-closing required—just a simple poke-and-stretch method for perfectly uniform bagels every time.
Prep Time: 45 mins | Bulk Ferment: 4-6 hrs | Boil & Bake Time: 20–25 mins | Yield: 6 bagels (150g each)
Quick Baking Tips & Fun Fact
Fun Fact
Bagels date back to 17th-century Poland, where they were traditionally given as gifts to women in childbirth because the round shape symbolized the circle of life. Boiling them before baking is the secret step that gelatinizes the starches on the exterior, locking in that signature dense, chewy crust.
Key Baking Tips
The Poke-and-Stretch Method: Skip rolling your dough into ropes and sealing sticky ends. Poking a hole straight through the center of a pre-shaped ball and gently stretching it out is faster, cleaner, and prevents the bagel from popping open during the boil.
The Wire Rack Drain: Let your boiled bagels rest on a wire rack for 30 to 60 seconds to shed excess moisture before adding toppings and baking. Placing them straight from the boiling water onto your pan traps water underneath, resulting in a soggy, dense bottom.
Baking Soda Water Bath: Adding just a teaspoon of baking soda to your boiling water bath alters the pH balance, giving your bagels that gorgeous deep golden-brown shine and classic traditional flavor.
Ingredients
Sourdough Starter
75g Water
7g Whole Wheat Flour
68g Bread Flour
Bagel Dough
150g Active Sourdough Starter
210g Water
500g Bread Flour
50g Honey
10g Salt
Step-by-Step Instructions
Mix & Bulk Ferment
Combine Liquids: Using a sturdy fork, thoroughly mix your active starter, water, and honey together in your stand mixer bowl.
Machine Mix: Add the bread flour and salt. Fit your stand mixer with the dough hook and mix on speed 3 for about 2 minutes until no dry clumps remain and a stiff, cohesive dough forms.
Bulk Fermentation: Cover the bowl and let the dough bulk ferment at room temperature until it reaches about a 50% rise in volume.
Portion, Rest & Shape
Portion & Pre-Shape: Divide the dough into 6 equal portions (about 150g each) and round them into tight dough balls. Cover and let them bench rest for 20 to 30 minutes.
Final Shape: Take each rested ball, poke your finger right through the center, and gently rotate and stretch it out into a classic bagel shape.
Proof: Place the shaped bagels on a parchment-lined baking sheet. Cover and let them finish their final room-temperature proof (or pop them in the fridge for an overnight cold proof, bringing them back out to room temperature to finish proofing before boiling).
Boil, Top & Bake
Boil: Bring a pot of water mixed with 1 teaspoon of baking soda to a gentle boil. Drop the bagels in a few at a time and boil for 30 to 40 seconds per side.
Drain & Top: Transfer the boiled bagels to a wire rack and let excess water drip off for 30 to 60 seconds. Add your favorite toppings while damp.
Bake: Place the bagels back onto your parchment-lined pan and bake at 420°F (215°C) for 18 to 22 minutes until deep golden brown. Cool on a wire rack. Store in an airtight container for 3 to 5 days.
If you make these, don't forget to snap a photo and tag @SnazySweets so I can see your beautiful baking creations.
Happy baking!
