Breads (Sourdough) - Soft Buns/Rolls
Sourdough Bagel Buns – Soft and Chewy
April 18, 2022
| Recipe by Bake with Paws
Last Updated on September 2, 2025
By Bake with Paws
A Bite-Size History or Fun Trivia
Sourdough bagels have been cherished for decades, but did you know that this oval-shaped twist—fondly called “bagel buns”—was inspired by an Instagram baker (@sakarya eksimaya)? By reshaping traditional bagels into soft, oval buns and incorporating the Yudane method, this recipe upgrades texture to irresistibly chewy yet tender bites
Why You’ll Like This Recipe
-
Ultra-soft & slightly chewy — the Yudane technique provides a pillow-like crumb that’s still satisfyingly chewybakewithpaws.com.
-
Visual flair — perfect oval shape and topped with toasted sesame and chia seeds.
-
Naturally leavened — made with sourdough starter for layered flavor and great shelf life.
-
Minimal effort, maximum reward — advanced tips simplified into clear steps.
How To Make Sourdough Bagel Buns
Ingredients (Yields: 6 Bagel Buns)
Yudane Dough:
80g bread flour (I used Japan High Gluten Flour)
80g boiling water
Main Dough:
210g bread flour (I used Japan High Gluten Flour)
40g wholewheat flour
140g active 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 90g
15g vegetable oil (I used extra virgin olive oil)
Boiling/Scalding Water:
1 liter water
2 Tbsp brown sugar
1 Tbsp baking soda
Topping:
50g white sesame seeds, toasted
30g chia seeds
Utensil:
Baking tray
Step-By-Step Method
- 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 next day:
- 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 (around 115g each). Please use a kitchen scale if you want to be exact. Form each portion to a ball. Rest for 15 minutes.
- Please watch the video "How To Shape Oval Shape Bagel"
- Place each bagel onto lined baking tray.
- 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 - 30C 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 1 bagel at one time.
- Remove the bagels with strainer ladle. Allow excess water to drain from bagels. Gently drop the bagel into (with top facing down) a dish filled with sesame seeds mixture, then place back the bagel onto the baking pan.
- 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.
Please click here "Sourdough Bagel Recipe" to see the Yudane and Main Dough diagram.
Mistakes to Avoid
- Skipping Yudane resting time: It needs at least 4 hours (or overnight) to properly gel—don’t rush it.
- Underproofing or overproofing: Use the finger-poke test—If the indentation slowly bounces back and leaves a slight mark, you’re good to bake.
- High-hydration assumptions: This is a low-hydration dough—don’t expect a windowpane stage like sandwich breads.
- Skipping boiling with sugar & baking soda: It's critical—don’t just skip this step or your crust won’t develop properly
Tips for Perfect Results
- Use high-gluten flour (e.g. Japanese bread flour, 12–13% protein) for ideal structure and chew.
- Be gentle when kneading: Scrape down the dough occasionally to ensure even development without overheating your mixer
- Temperature control is everything:
- Proof at around 27–30 °C. Cold retard overnight for flavor and texture
- Proofing finishes when dough reaches your penciled mark—approximately 2 hours at 29–30 °C
- Master the boil: Simmer each bun for ~30–40 seconds, one at a time, in a mixture of water, brown sugar, and baking soda—this gives that shiny crust and chewy bite
- Adjust bake time/temperature: Bake at 220 °C (top & bottom) or 200 °C (fan-forced) for 20–22 minutes until golden–brown.
- Let buns cool fully before slicing to preserve texture and crumb.
FAQs about Sourdough Bagel Buns
Q: Can I use all-purpose flour instead of high-gluten flour?
While high-gluten is ideal, AP flour can work—your texture may be softer and less chewy.
Q: Can I bake them the same day without cold retard?
Yes! But cold retard enhances flavor and structure. If baking the same day, allow longer proof at room temperature.
Q: How do I know when the Yudane is ready?
It should feel gel-like, fully hydrated, and cool to touch after resting.
Q: Why boil with sugar and baking soda?
It creates the signature crust texture, flavor, and color of classic bagels.
Q: Can I freeze these?
Absolutely. Freeze after baking. Pop them in the toaster or oven to reheat and refresh.
Other Recipes You Might Love
Subscribe Bake with Paws – Subscribe at Pop-Up Box
Love what you bake? Don’t miss out! Subscribe to Bake With Paws via the pop-up box for exclusive recipes, tips, and sneak peeks into upcoming bakes.
Have a question or try this recipe?
We’d love to hear from you! Leave a comment below, share your photos, or tag us on Instagram @Bakewithpaws . Happy baking, and enjoy your soft, chewy homemade sourdough bagel buns!
Labels:
Breads (Sourdough) - Soft Buns/Rolls,
Made them twice in a row, the bagels were fantastic! First time I manage to get bagels right. Thank you, many of your recipes are regular in our home.
ReplyDeleteHi, thank you for trying the recipes from here and share your feedback with me. Glad to hear that you like them.
DeleteHappy baking and have a wonderful day :)