Sourdough Bagels

Here’s a homemade sourdough bagels recipe 🥯 — chewy, slightly tangy, and perfect for breakfast or snacks.

Ingredients (makes 6–8 bagels)

• 1 cup (240 g) active sourdough starter (fed, bubbly)
• 1 cup (240 ml) warm water
• 3 cups (360 g) all-purpose or bread flour
• 1 tsp salt
• 1–2 tbsp sugar or honey
• Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning

For boiling

• 2–3 liters water
• 1 tbsp sugar or honey

Instructions

1. Make the dough
   • In a large bowl, mix sourdough starter, warm water, and sugar.
   • Gradually add flour and salt, kneading until smooth and elastic (about 8–10 minutes).
   • Cover and let rest for 1–2 hours until slightly puffed.
2. Shape bagels
   • Divide dough into 6–8 pieces.
   • Roll each piece into a ball, then poke a hole in the center and stretch to form a bagel shape.
3. Boil bagels
   • Bring water and sugar/honey to a boil.
   • Boil bagels 1–2 minutes per side, then remove and drain on a towel.
4. Bake
   • Preheat oven to 425°F (220°C).
   • Place bagels on a parchment-lined baking sheet, sprinkle with toppings if desired.
   • Bake 20–25 minutes until golden brown.
5. Cool & enjoy
   • Let bagels cool slightly before slicing. Serve with cream cheese, butter, or your favorite spread.

If you want, I can also give a faster, no-boil version that works well with sourdough discard and takes less than 2 hours. Do you want me to share that?