Sourdough Bagels

These naturally fermented sourdough bagels have a lightly crisp crust, a satisfyingly chewy centre and a gentle sourdough flavour. Shape them in the evening, leave them to develop overnight, then boil and bake them fresh the next morning.

Bagel dough is firmer and less hydrated than ordinary sourdough bread dough. It may feel resistant when you first mix it, but patient kneading will produce a smooth, strong dough capable of holding its shape during boiling.

Ingredients

For the bagel dough

• 500g strong white bread flour.
• 250g water – at room temperature.
• 100g active sourdough starter – recently fed and showing good activity.
• 20g honey or soft brown sugar.
• 10g fine sea salt.

For boiling

• Approximately 2 litres water – enough to give the bagels room to float.
• 1 tablespoon honey, brown sugar or barley malt syrup.

Optional toppings

• Sesame seeds.
• Poppy seeds.
• Mixed seeds.
• Everything bagel seasoning.
• Coarse sea salt – use sparingly.
• Grated mature Cheddar.

Day 1: Make and shape the bagels

1. Mix the dough

• Add 250g water, 100g active starter and 20g honey or brown sugar to a large mixing bowl.
• Stir until the starter and sweetener are mostly dispersed through the water.
• Add 500g strong white bread flour and 10g salt.
• Mix with your hand or a dough whisk until no loose flour remains.
• The mixture will feel firm and slightly dry compared with ordinary bread dough.
• Cover the bowl and leave the dough to rest for 20–30 minutes.

2. Knead until smooth

• Turn the dough onto a clean, unfloured work surface.
• Knead firmly for approximately 8–10 minutes.
• Continue until the dough becomes smooth, elastic and evenly combined.
• The finished dough should feel firm but should not split or crumble.
• If using a stand mixer, knead with the dough hook on a low speed for approximately 6–8 minutes.

Bagel dough is intentionally stiff. This lower hydration helps the bagels keep their rounded shape and creates their characteristic chewy texture.

3. Bulk fermentation

• Place the dough in a clean bowl.
• Cover it so the surface cannot dry out.
• Leave it to ferment at room temperature for approximately 4–6 hours.
• A cooler kitchen may require considerably longer.
• The dough does not need to double.
• Move to the shaping stage when it looks smoother, feels slightly aerated and has increased in volume by approximately 30–50%.

4. Divide the dough

• Turn the dough onto your work surface.
• Weigh the complete piece of dough and divide it into 8 equal portions.
• Each portion should weigh approximately 110g.
• Cover the pieces with a clean cloth while you shape them to prevent a dry skin forming.

5. Shape the bagels

• Shape each portion into a tight, smooth ball.
• Place the ball seam-side down on the work surface.
• Push a lightly floured finger through the centre.
• Gently stretch and rotate the dough between your hands to create an even ring.
• Make the centre hole approximately 4–5cm wide. It will become smaller as the dough proofs and bakes.
• Place each shaped bagel on a baking tray lined with reusable baking paper or parchment.

6. Rest and cold-proof

• Cover the tray so the shaped bagels cannot dry out.
• Leave them at room temperature for approximately 30–60 minutes.
• They should look slightly puffed but should still feel firm.
• Place the covered tray in the fridge for 8–16 hours.
• The cold proof develops flavour and makes the bagels easier to handle before boiling.

Day 2: Boil and bake

7. Prepare the oven and boiling water

• Preheat the oven to 220°C or 200°C fan.
• Line a large baking tray with reusable baking paper or parchment.
• Bring approximately 2 litres of water to a gentle boil in a wide pan.
• Add 1 tablespoon honey, brown sugar or barley malt syrup.
• Reduce the heat slightly so the water maintains a steady simmer rather than a violent rolling boil.

8. Check that the bagels are ready

• Remove the bagels from the fridge.
• They should look slightly puffed but should not feel fragile or overinflated.
• Place one bagel into the water as a test.
• It should float within approximately 10 seconds.
• If it sinks and stays on the bottom, return the tray to room temperature for another 20–30 minutes before testing again.

9. Boil the bagels

• Lower two or three bagels gently into the simmering water.
• Do not crowd the pan. The bagels need room to float and expand.
• Boil for 30 seconds.
• Turn each bagel carefully with a slotted spoon.
• Boil the second side for another 30 seconds.
• Lift them out and allow the excess water to drain.
• Place them on the prepared baking tray.
• Repeat until all eight bagels have been boiled.

For a slightly thicker, chewier crust, increase the boiling time to 45–60 seconds per side. Longer boiling can reduce oven spring, so avoid overdoing it.

10. Add your toppings

• Add toppings immediately after boiling while the surface is still wet.
• Sprinkle over sesame, poppy or mixed seeds.
• For everything bagels, use an even coating without completely covering the dough.
• For cheese bagels, add grated mature Cheddar just before the tray goes into the oven.
• Leave some bagels plain if you prefer.

11. Bake

• Place the tray in the centre of the preheated oven.
• Bake at 220°C or 200°C fan for approximately 20–24 minutes.
• Rotate the tray after around 12 minutes if your oven bakes unevenly.
• The bagels are ready when they are deeply golden, firm and evenly coloured.
• Transfer them to a wire rack.
• Leave them to cool for at least 30 minutes before slicing.

A simple baking schedule

Use this as a starting point and adjust it for the temperature of your kitchen.

• 1pm: Mix and knead the dough.
• 1.30pm–6pm: Bulk fermentation.
• 6pm: Divide and shape the bagels.
• 6.30pm: Place the covered tray in the fridge.
• Next morning: Preheat the oven, boil, top and bake.

Flavour ideas

• Sesame: Coat generously with white, black or mixed sesame seeds.
• Everything bagels: Use sesame, poppy seeds, dried onion, dried garlic and a little flaky salt.
• Cheese: Add grated mature Cheddar before baking.
• Cinnamon and raisin: Knead 100g raisins and 1 teaspoon cinnamon into the dough near the end of kneading.
• Onion: Top with dried onion flakes after boiling.
• Plain: Leave untopped for breakfast sandwiches or sweeter fillings.

Common bagel problems

The bagels are dense

• The starter may not have been active enough.
• The dough may have needed longer during bulk fermentation.
• The shaped bagels may have needed more time before refrigeration or boiling.
• A dense, chewy texture is normal, but the inside should not feel heavy or gummy.

The bagels flattened in the water

• They may have overproofed.
• The water may have been boiling too violently.
• They may have been boiled for too long.
• Handle them gently and use a steady simmer next time.

The bagels did not float

• They may need more proofing time.
• Leave them at room temperature for another 20–30 minutes.
• Test one bagel again before boiling the whole batch.

The centre holes closed

• The holes were too small when the bagels were shaped.
• Stretch them to approximately 4–5cm before proofing.
• You can gently reopen the holes before boiling if needed.

The toppings fell off

• Add the toppings as soon as each bagel comes out of the water.
• The wet, slightly sticky surface helps seeds adhere.
• Press larger toppings very gently into the surface.

Storing your sourdough bagels

• Bagels are at their best on the day they are baked.
• Store cooled bagels in an airtight container for up to two days.
• Slice before freezing so they are ready for the toaster.
• Freeze in a sealed bag for up to three months.
• Toast individual halves directly from frozen.