Recipe7 min read·Recipe
Sourdough bagels
A chewy sourdough bagel recipe with overnight fermentation, boiling, barley malt notes, shaping tips, and topping ideas.
Sourdough bagels are a great project when you want something structured and chewy instead of airy and open. Bagel dough is stiff, shaped tightly, boiled, and baked hot.
why this works
The boil sets the crust before the oven. Barley malt helps browning and classic bagel flavor, but honey works if that is what you have.
ingredients
- Bread flour
- 500 g
- Water
- 275 g
- Active starter
- 120 g
- Barley malt syrup
- 25 g
- Salt
- 10 g
- Boil
- Water + 1 tbsp barley malt or honey
method
- Mix a stiff dough and knead until smooth.
- Bulk 3-4 hours, then divide into 8 pieces.
- Shape tight balls, poke holes, and stretch into bagels.
- Refrigerate overnight on a covered tray.
- Boil 45-60 seconds per side.
- Top immediately and bake at 425°F for 20-24 minutes.
baker notes
- Stiff dough is correct; do not add too much water.
- A longer cold proof gives better flavor and easier boiling.
- Everything seasoning, sesame, poppy, and coarse salt all work.
where to go next
For another chewy sourdough snack, see sourdough soft pretzels.
Crosodo Blog entries are recipe and craft notes from working cottage bakers. Recipes assume working with an active starter and basic equipment. Cottage food sales are governed by your state's law — see our state directory for legal details.