Bagels and sourdough are two of the world’s great breads. Combining them yields a chewy ring with tangy flavor and a crisp, blistered crust. Sourdough bagels harness the natural yeast and bacteria in your starter, so the dough ferments slowly and develops deep flavor without commercial yeast.
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As with any good bagel, the dough is stiff and enriched with barley malt syrup to promote a shiny crust and a touch of sweetness. Mixing by hand or using a stand mixer, work the dough until it’s smooth and elastic; there’s very little fat in bagel dough, so it will fight back more than a typical loaf of bread.
After mixing, let the dough rest for 20–30 minutes before dividing. This “autolyse” period allows the flour to fully hydrate and makes shaping easier. Divide the dough into 90–100 g portions, roll each piece into a tight ball and rest them again. To shape into bagels, poke a hole through the center and gently stretch until the hole is about 3 cm across; the hole will shrink slightly during proofing and baking.
Cold fermentation is key to flavor. Place the shaped bagels on a lined baking sheet, cover, and refrigerate overnight. Slow fermentation allows the lactobacilli in your sourdough starter to produce organic acids, giving the final bagels a complex tang and improving digestibility – a topic we explored in our post on why slow‑fermented bread is better for digestion.
Boiling bagels before baking gelatinizes the starches on the surface, creating a firm crust and distinct chew. Bring a large pot of water to a gentle boil and add a tablespoon of barley malt syrup or honey for shine. Drop a few bagels into the water and boil for 20–30 seconds per side. Immediately after boiling, press the wet bagels into your toppings – everything seasoning, sesame, poppy seeds or a mix.
Bake the bagels in a preheated 450 °F (230 °C) oven for about 20 minutes. Steam generated during baking helps the crust blister beautifully. When finished, the bagels should be deep golden brown, and a knock on the bottom will sound hollow. Cool on a wire rack to keep the bottoms from getting soggy.
As with any good bagel, the dough is stiff and enriched with barley malt syrup to promote a shiny crust and a touch of sweetness. Mixing by hand or using a stand mixer, work the dough until it’s smooth and elastic; there’s very little fat in bagel dough, so it will fight back more than a typical loaf of bread.
After mixing, let the dough rest for 20–30 minutes before dividing. This “autolyse” period allows the flour to fully hydrate and makes shaping easier. Divide the dough into 90–100 g portions, roll each piece into a tight ball and rest them again. To shape into bagels, poke a hole through the center and gently stretch until the hole is about 3 cm across; the hole will shrink slightly during proofing and baking.
Cold fermentation is key to flavor. Place the shaped bagels on a lined baking sheet, cover, and refrigerate overnight. Slow fermentation allows the lactobacilli in your sourdough starter to produce organic acids, giving the final bagels a complex tang and improving digestibility – a topic we explored in our post on why slow‑fermented bread is better for digestion.
Boiling bagels before baking gelatinizes the starches on the surface, creating a firm crust and distinct chew. Bring a large pot of water to a gentle boil and add a tablespoon of barley malt syrup or honey for shine. Drop a few bagels into the water and boil for 20–30 seconds per side. Immediately after boiling, press the wet bagels into your toppings – everything seasoning, sesame, poppy seeds or a mix.
Bake the bagels in a preheated 450 °F (230 °C) oven for about 20 minutes. Steam generated during baking helps the crust blister beautifully. When finished, the bagels should be deep golden brown, and a knock on the bottom will sound hollow. Cool on a wire rack to keep the bottoms from getting soggy.
Fresh sourdough bagels are best eaten the day they’re baked, but they freeze wonderfully. Slice them before freezing, then thaw and toast for a just‑baked texture. Pair with cultured butter, cream cheese or your favorite spreads.
Sourdough bagels embody our Camellia Bakery philosophy: flour, water, salt and time. They’re chewy yet tender, tangy yet sweet – a simple combination elevated by the magic of natural fermentation. If you try this recipe, tag us on social media and let us know how your bagels turn out!
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