Print

Sourdough Bagel Recipe

Sourdough Bagel Recipe

Discover a tangy, chewy sourdough bagel recipe perfect for weekend baking. Easy, tasty, and zero waste!

Ingredients

Scale

For the Dough:

  • 1 cup active sourdough starter
  • 3 ½ cups bread flour
  • 1 tablespoon sugar
  • 1 ½ teaspoons salt
  • 1 cup warm water

For Boiling and Topping:

  • 1 tablespoon honey or barley malt syrup
  • 1 egg white + 1 tablespoon water (optional egg wash)
  • Toppings: sesame seeds, poppy seeds, everything seasoning (optional)

Instructions

  1. Mix sourdough starter, water, and sugar. Stir in flour and salt until dough forms.
  2. Knead for 10–12 minutes by hand or using a dough hook.
  3. Let dough rise at room temperature for 4–6 hours.
  4. Divide into 8 pieces, shape into bagels.
  5. (Optional) Cold proof overnight in the refrigerator.
  6. Boil each bagel for 30 seconds per side in honey water.
  7. Brush with egg wash, add toppings.
  8. Bake at 425°F (220°C) for 20–25 minutes until golden.

Notes

  • Swap honey for maple syrup for a vegan version.
  • Use all-purpose flour or gluten-free blend as needed.
  • Freeze sliced bagels and toast directly from frozen.
  • Serve with cream cheese, smoked salmon, or try a cinnamon-raisin variation.
  • Explore more creative sourdough discard recipes or a cinnamon-raisin bagel twist.

Nutrition

Keywords: sourdough discard bagels, homemade sourdough bagels, sourdough breakfast, chewy sourdough bagel, how to make bagels, discard bagel recipe, sourdough bread bagels