Super Simple Sourdough Bagels Recipe

I became intrigued by how a 100g active sourdough starter, fresh bread flour, and a hint of barley malt syrup combine so effortlessly in my Sourdough Bagels Recipes. This simple overnight method brings together quality ingredients to create bagels with a naturally appealing texture and flavor perfect for your weekend.

I’ve been playing around with sourdough recipes lately and this Super Simple Sourdough Bagels recipe is one that really surprised me. It’s amazing how minimal ingredients can create something so satisfying.

I mix 100g active sourdough starter with 270g lukewarm water, then gradually blend in 500g bread flour and 10g salt to form a smooth dough overnight. The process is pretty straightforward and even though it calls for 2 quarts water, 2 tbsp barley malt syrup (or honey), and 2 tsp baking soda for boiling, it’s all done in one day, making it comparable to my favorite same day sourdough bagels recipe.

It’s a twist on those Dutch Oven sourdough bread recipes i used to experiment with and proves that even a bread recipe using sourdough starter can be super simple. I think if you give it a try, youll be delighted by the unique texture and flavor of these homemade sourdough bagels.

Enjoy the journey!

Why I Like this Recipe

I like this recipe because it makes bagel-making feel super real and doable even if you’re not a pro in the kitchen. First, I dig how simple it is–with just a handful of ingredients and a little overnight fermenting, I end up with a dough that’s bursting with sourdough tang. Second, I love the process of boiling them in that special water mix with malt syrup and baking soda; it gives the bagels an amazing chewy texture that reminds me of real deli bagels. Third, leaving the dough to rest overnight makes the whole thing stress-free, so I can enjoy making them on a lazy weekend and still have time to hang out with friends. And lastly, even though the instructions aren’t perfect, I kind of enjoy the little quirks that make the recipe feel homemade and authentic, like that fun moment of stretching the dough to form the perfect bagel hole even if it isn’t exactly symmetrical.

Ingredients

• 100g active sourdough starter: It’s full of natural yeast and adds a tangy, protein boost.
• 270g lukewarm water: Helps activate the starter nicely and turns the flour into smooth dough.
• 500g bread flour: Rich in gluten that gives bagels structure and a chewy, satisfying bite.
• 10g salt: Enhances flavor and controls fermentation, making the taste more balanced.
• 2 quarts water (for boiling): Provides a sudden heat shock to set the crust fast.
• 2 tbsp barley malt syrup: Sweetens the boil and deepens the bagels color and flavor.
• 2 tsp baking soda: Adjusts the pH during boiling and helps create that crisp exterior.

Ingredient Quantities

• 100g active sourdough starter (fed and bubbly)
• 270g lukewarm water
• 500g bread flour
• 10g salt
• 2 quarts water (for boiling)
• 2 tbsp barley malt syrup or honey (for boiling)
• 2 tsp baking soda (for boiling)

How to Make this

1. Mix the 100g of active sourdough starter with 270g of lukewarm water in a large bowl, then stir in the 500g of bread flour until everything is kinda combined.

2. Sprinkle in 10g of salt and work it into the dough until it becomes smooth, though still a bit sticky.

3. Cover the bowl with a damp towel or plastic wrap and leave it to rest overnight in a warm spot so it can ferment.

4. The next day, divide your dough into equal pieces – usually about 8 pieces work well – and roll each piece into a ball.

5. Press your finger through the center of each ball and gently stretch it out to form a bagel shape with a hole in the middle.

6. Let the shaped bagels rest on a lightly floured surface for about 10-15 minutes while you prep the boiling water.

7. Bring 2 quarts of water to a boil in a wide pot, then add the 2 tbsp of barley malt syrup (or honey) and 2 tsp of baking soda. Stir this mixture well.

8. Carefully drop a few bagels in at a time into the boiling water. Boil each side for about 1 minute, so they get a nice chewy texture.

9. Using a slotted spoon, remove the bagels from the water and place them on a baking sheet.

10. Bake the bagels in a preheated oven at 400°F for about 20-25 minutes, or until they are golden brown. Enjoy them warm!

Equipment Needed

1. Large mixing bowl
2. Digital kitchen scale or measuring cups for the ingredients
3. Stirring spoon or spatula
4. Damp towel or plastic wrap
5. Clean, lightly floured work surface
6. Wide pot for boiling water
7. Slotted spoon
8. Baking sheet
9. Oven

FAQ

Super Simple Sourdough Bagels Recipe Substitutions and Variations

• If you dont have active sourdough starter, you can use 1 tsp of instant yeast mixed with equal parts water and flour as a quick fix, though it won’t give exactly the same sour flavor.
• No bread flour? All-purpose flour works fine, but the bagels might be a bit less chewy.
• If you’re out of barley malt syrup, try a little extra honey or even a drizzle of agave syrup to get that subtle sweetness in the boiling water.
• Don’t have baking soda? You could opt for a pinch of potassium bicarbonate, but use it sparingly since its not a perfect one-to-one swap.

Pro Tips

1. Make sure your sourdough starter is really bubbly and active before you mix it in, since a weak starter may not give you the chewy texture you want in your bagels.

2. When letting the dough rest overnight, check the room temp and cover it loosely so it doesn’t dry out but also doesn’t over-ferment; if it starts looking too puffy, you might need to shorten the rest time next time.

3. While boiling, stir in the malt syrup (or honey) and baking soda carefully into the water before adding your bagels. It might seem extra work but it really boosts flavor and gives a better crust.

4. If you find the dough is sticking too much when shaping, try flouring your surface lightly but keep in mind that too much flour can make your bagels dense, so add it slowly and only as needed.