Breads (Sourdough) - Other Breads
Sourdough Bagels — Chewy, Glossy & Homemade
October 12, 2021
| Recipe by Bake with Paws
Last Updated 8 December 2025
By Bake with Paws
Homemade Sourdough Bagels — Why You’ll Love Them
There’s nothing quite like pulling a warm bagel fresh from your oven — the shiny, crackly crust, the slightly chewy bite, and the subtle tang from sourdough fermentation. With just a handful of simple ingredients and a bit of patience, you can recreate bakery-style bagels at home.
Using the Yudane pre-dough method plus a healthy sourdough starter gives these bagels their signature chewy texture and golden crust. I’ve baked many bagels over the years, and this method produces bagels that are slightly chewy yet soft inside — perfect for breakfast sandwiches, toast-and-cream-cheese mornings, or just a satisfying afternoon snack.
What Makes These Sourdough Bagels Special
- Chewy-crust, soft interior: Proper gluten structure and hydration yield that dense, chewy crust with a tender crumb — a hallmark of great bagels.
- Natural fermentation flavour: The sourdough starter adds subtle depth and complexity without overpowering the gentle sweetness from brown sugar.
- Simple, minimal ingredients: Just flour, sourdough starter, water, salt, sugar, and a hint of oil — no commercial yeast required.
- Glossy crust from boiling: A brief dip in hot water with baking soda and brown sugar before baking gives bagels their classic shine and chewiness.
- Adaptable & home-oven friendly: You don’t need fancy gear — a standard oven works fine, making this accessible even in a home kitchen.
How To Make Sourdough Bagel
Ingredients (Yields: 6 bagels)
Yudane Dough:
80g bread flour (I used Japan High Gluten Flour)
80g boiling water
Main Dough:
250g bread flour (I used Japan High Gluten Flour)
140g sourdough starter (use at its peak to get better result)
All the yudane dough (above)
15g - 30g brown sugar (I used organic brown sugar)
1 1/2 tsp (8g) salt
85g - 95g water (59% - 61% total hydration) - For the bread flour I used need 95g
15g vegetable oil (I used extra virgin olive oil)
Boiling/Scalding Water:
1 liter water
2 Tbsp brown sugar
1 Tbsp baking soda
Utensils:
Baking tray
6 pieces - 4.5" X 4.5" parchment papers
Step-By-Step Instruction:
- Yudane (Prepare 1 day or at least 4 hours in advance):
- Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
- Cling film and use at least 4 hours later. You can prepare a day before and place in the fridge and Take out from the fridge 30 minutes before using to return to room temperature.
- Main Dough @ 6.00 pm:
- Put all ingredients into a bowl of stand mixer.
- Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix for about a minute or until all incorporated.
- Change to hook attachment and knead for about 10 minutes or until the dough comes together and elastic. This is low hydration recipe and the dough is slightly stiff. It is not required to check window pane stage as it is not soft sandwich loaf or buns. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
- 1st Proofing @ 6.30 pm:
- Round up the dough and place back in the same bowl, keep it covered with clingfilm or use a lid. Let the dough proof for about 2 hours on the counter (at room temperature 27C - 28C). The dough rose about 40% in size.
- Transfer to fridge @ around 8.30 pm and cold retard overnight for 12 - 15 hours.
- Shaping @ 10.00 am:
- Remove the dough from the fridge and leave on the counter for about 30 minutes to return to room temperature.
- Transfer the dough to a clean floured surface then divide dough into 6 equal portions (approx. 115g each). Please use a kitchen scale if you want to be exact. Form each portion to a ball. Rest for 15 minutes.
- Flatten a dough ball. Roll like a swiss roll. Then roll into a long strand (about 9 inches length)
- Please watch the video "How To Shape Bagel"
- Place each bagel onto parchment paper.
- Final Proofing @ 11.15 am:
- I made marks with a pencil between 0.5 cm - 0.75 cm away from the original size of the bagels. Let them proof at a warm place until the dough rise and reach the pencil marks. It took about 2 hours at 29C room temperature. The duration of proofing depends on your ambient temperature and starter.
- Boiling/Scalding:
- In a sauce pan, combine the water, sugar and baking soda. Bring to boil then turn to low heat. Drop the bagels in and simmer each side for about 30 - 40 seconds. I simmer 3 bagels at one time.
- Remove the bagels with strainer ladle and place back onto the parchment paper. Arrange and place into a tray.
- Baking @ 1.15 pm:
- Preheat oven at 220C (top & bottom heat) or 200C (fan-forced) for 15 minutes.
- Bake in a preheated oven for about 20 - 22 minutes, or until golden brown.
- Remove bagel from oven and let them cool on rack.
Yudane Dough
Main Dough
Expert Tips for Great Bagels
- Use high-gluten / strong bread flour — the extra protein helps build gluten structure, which supports the bagel’s dense chew and shape.
- Don’t skip the Yudane pre-dough — it improves water absorption and helps achieve chewiness even with relatively low hydration.
- Boiling is a must — the baking soda + sugar water bath gelatinizes the surface starch, sets the crust, and gives that classic glossy bagel skin.
- Hydration matters — but bagel dough should be firmer than typical sourdough loaves — a slightly stiff, low-hydration dough ensures that chew and prevents bagels from spreading too much.
- Cold retard overnight improves flavor & handling — it slows fermentation for better taste and makes shaping easier with more manageable dough.
- Ensure proper proof before boiling — underproofed bagels may not expand properly; overproofed may deflate or lose shape. Use the “poke test” or eyeball size increase (~0.5–0.75 cm) before boiling.
Common Mistakes & How to Avoid Them
- Skipping the boiling step — yields a soft crust, not the chewy, glossy exterior bagels are known for. Always boil before baking.
- Using weak flour (low-protein) — leads to bagels lacking chew, or that spread too much instead of rising properly.
- Overly wet or slack dough — bagels may lose shape or flatten during baking. Keep hydration moderate and dough firm.
- Under- or over-proofing before boiling — under-proofed bagels won’t expand enough; over-proofed may collapse or bake unevenly.
- Boiling too long or water too hot — too long in boiling water can yield overly dense bagels; keep baths simmering and limit to ~30–40 seconds per side.
- Not preheating oven sufficiently — bagels may bake unevenly or bottom may not crisp properly; always preheat with tray / stone.
Serving Suggestions & Storage
- Serve fresh or toasted: Slice warm bagels and enjoy with cream cheese, butter, jam, smoked salmon, eggs — the sturdy chewy texture holds up well.
- Sandwiches: Bagels make excellent bases for breakfast or deli-style sandwiches, with fillings like eggs, cheese, veggies, or cold cuts.
- Storage: Once completely cooled, store bagels in a paper bag (1–2 days) or freeze. For freezing: slice if you like, wrap tightly; to reheat — toast or warm in oven to revive chewiness and crust.
- Reviving day-old bagels: Refresh lightly in oven or toaster — the crust crisps up, interior softens, and they taste nearly freshly baked.
FAQ
Q: Do I need a sourdough starter to make these bagels?
A: Yes — this recipe relies on a healthy, active sourdough starter for rise and flavor. If your starter isn’t at peak activity, bagels may be dense or fail to rise properly.
Q: Can I use all-purpose flour instead of bread flour?
A: You could, but bagels likely won’t be as chewy or hold shape as well — bread flour’s higher protein gives the gluten strength bagels need for that dense, chewy texture.
Q: Why do we boil bagels before baking?
A: Boiling gelatinizes the outer starch and sets the crust so bagels get that signature glossy, chewy crust. Skipping this step changes texture dramatically.
Q: Can I make these bagels same-day (skip overnight retard)?
A: It’s possible, but the flavour and texture may be less complex, and dough might be harder to shape. Overnight cold retard improves both handling and flavour depth.
Trying This Recipe? Share & Tag Me!
If you bake these sourdough bagels at home — I’d love to see your results. Leave a comment below with your experience or tag @Bakewithpaws on Instagram. Your feedback helps me refine the recipe and inspires others to give it a try.
Labels:
Breads (Sourdough) - Other Breads,
Just tried this sourdough bagel! It is amazing! Thou my dough is abit sticky when shaping. Will improve and perfect it! Thank you for sharing the recipe
ReplyDeleteHi, thanks for trying and your feedback. Please hold back some water and don't add all. Each flour absorb water differently. The flour I used absorb more water.
DeleteCheers :)
I've been making sourdough for over a year, but I had never made sourdough bagels. I was really pleased with how they turned out! I tend to be a little skeptical of attempts to make things with sourdough that are not normally made with sourdough; I tend to think normally those things are best just as they are. But these bagels were great, and I'll make them again. The only change I made was that I halved the amount of sugar in the recipe for the dough - I really don't like my bread too sweet and I prefer it slightly healthier. Next time I might try using even less sugar or none, except for the sugar mixed into the boiling water in the scalding stage. Thanks for the recipe!
ReplyDeleteHi, thank you for trying this recipe and your kind feedback. I am happy to hear that you like it. I used more sugar is because I tried to cut down the sourness of the bread. The long retard in the fridge may make the bread sour if I don't add enough sugar. The natural yeast will eat the sugar so it is actually not very sweet. However, it is individual preference. Some people don't mind the sourness.
DeleteYou are right, cutting down sugar is more healthy.
Happy baking and can't wait to hear from you again on your next baking.
Cheers :)
What kind of brown sugar do you use?
ReplyDeleteHi, thanks for visiting Bake with Paws. I used organic light brown cane sugar.
DeleteCheers :)
Hi, how about if i dont have enough '2 days old' discard , or i ónly have older discard (1 week)? Can i just use fresh starter? Thanks before.
ReplyDeleteHi, thanks for visiting Bake with Paws. Yes, it is best to feed new starter to make this bagel. One week old starter maybe too weak.
DeleteCheers and happy baking :)
Hi, have you tried using sweet stiff starter for this recipe? Would like to make sourdough bagels but don’t want it to come out sour
ReplyDeleteHi, thank you for visiting Bake with Paws.
ReplyDeleteThis recipe is good and not sour. I guess it is because of the scalding process in soda and sugar water. That's why I did not create recipe using SST for bagels.
To be honest, not all the time the soft bread make from Sweet Stiff Stater is not sour. Sometimes couldn't really taste the tanginess and sometimes could taste a little. The enrich high fat, sugar and egg recipe will taste less sour or not sour at all.
Cheers :)
Hello, is it possible to not retard the dough in the fridge overnight and bake on the same day instead? My dough rose too high after coming out of the fridge TT I think my fridge is not cold enough. Thank you!
ReplyDeleteHi, thanks for trying this recipe. Yes, of course you can.
DeleteCheers and happy baking :)
Should we let it double (100% rise) in size instead of 40% if we aren’t going to CR?
DeleteHi, yes you can. Cheers :)
DeleteHi :) thank you so much for the recipe. The texture was really great but they tasted a bit sour. I used fresh starter so I’m not really sure why they were sour TT should I try adding a little bit of instant yeast to the dough next time? If so, could you pls suggest how much? Thank you so much.
ReplyDeleteSorry one more question :) can I add sugar to my starter to make the bagel less sour? Thank you :D
ReplyDeleteHi, thank you for trying this recipe and your feedback. Mine was ok and very mild sourness and sometimes I couldn't taste it. However, we have the different sourdough starter.
DeleteNo worry.. How much of sugar that you used? I used around 20g. Maybe you can add more sugar to the dough as it is long overnight retard in the fridge.
Yes, you can also add instant yeast, maybe 1g - 1.5g?
Cheers and happy baking :)
Thank you so much for replying :) I used about 25g of cane sugar. Maybe I’ll try using brown sugar next time as well and maybe do a same day bake. Will let you know how it goes. Thanks again! 🩷🩷
DeleteYou are most welcome :) Maybe you should try adding instant yeast next time.
DeleteCheers :)
Have tried this bagel recipe twice. Just great. But always encounter a issue that the bottom of the bagel end up dark brown colour ( feel like over cook) any solution for this ? Thanks
ReplyDeleteHi, thank you for trying this recipe and your feedback. I suspect it could be the liquid from scalding water trapped in the bottom. Baking soda will make the bakes brown colour. You may want to try to place the bagels on wire rack to drip off the excess liquid before placing on the parchment paper. Or gently tap the bagel kitchen towel paper.
DeleteIf the caused is not the above, maybe is the oven?
Cheers and happy baking :)