Classic Sourdough Bagels (Slow Fermented)

These slow-fermented sourdough bagels develop a deep, rich flavor and that unmistakable chewy bite, creating a homemade bagel that tastes like it came straight from a New York bakery but with the cozy touch of your own kitchen.

Ingredients

1 cup (240g) Active Sourdough Starter (fed and bubbly)

1 cup (240ml) Warm Water

1 Tablespoon Sugar or Maple Syrup

2 tsp Salt

3-1/2 cups (420g) Bread Flour (or All-Purpose Flour)

Optional: 1/2 tsp Baking Powder (for a touch more lift)

For Boiling:

1-2 Tablespoons Baking Soda

1 Tablespoon Barley Malt Syrup or Maple Syrup (optional, for added flavor and golden color)

Toppings (Optional):

Sesame Seeds, Poppy Seeds, Everything Bagel Seasoning, or Coarse Salt

Sourdough bagels are a labor of love, but every minute of the process is worth it when you finally bite into that perfect chewy texture. The long fermentation gives these bagels a beautiful depth of flavor that store-bought bagels simply can’t match, and shaping them by hand creates such a nostalgic, hands-on feeling in the kitchen.

Boiling them before baking develops that shiny crust and soft, dense crumb—everything a real bagel should be. Enjoy them warm with vegan cream cheese, toast them for breakfast, or pile them high with your favorite savory toppings. These bagels are the kind of recipe that makes you feel like a true baker from the very first batch.

Instructions

In a large bowl, combine the sourdough starter and warm water until smooth.

Add the sugar (or maple syrup), salt, and baking powder (if using), then gradually mix in the flour until a shaggy dough forms.

Knead the dough by hand or in a stand mixer for about 8-10 minutes, until it’s smooth and elastic.

Cover the bowl with a damp cloth and let the dough rise at room temperature for 4-6 hours, or until it’s doubled in size.

Divide the dough into 8 equal portions for standard bagels (or 12 for mini bagels).

Roll each piece into a ball, poke a hole in the center with your thumb, and gently stretch to shape each bagel.

Place the shaped bagels on a parchment-lined baking sheet. Cover and let them rest for about 1-2 hours, or until they look puffed up.

Preheat your oven to 425°F (220°C).

Bring a large pot of water to a boil, adding the baking soda and barley malt syrup or brown sugar (optional).

To prevent the bagels from sticking to your hand when transferring them to the pot, add a little oil to your hands. Boil each bagel for about 30 seconds then remove and place back on the parchment-lined baking sheet.

While the bagels are still damp, sprinkle with your choice of toppings.

Bake for 20-25 minutes, or until they turn golden brown.

Allow bagels to cool on a wire rack before slicing and serving.