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Sourdough Bagel Guide
Sourdough bagels have a chewy crust and tangy flavour. This guide covers boiling, hydration, fermentation timing, and how to form the classic ring shape. Use our sourdough bagel calculator to get exact ingredient weights.
What makes sourdough bagels different
Sourdough bagels use wild fermentation instead of commercial yeast. The long fermentation develops deeper flavour and a chewier texture. Yeast bagels rise quickly; sourdough bagels benefit from overnight cold fermentation for the best results.
Boiling
Boiling bagels before baking creates the characteristic chewy crust. Boil 30–60 seconds per side in water, or add baking soda for a golden sheen, or malt syrup for a shiny, slightly sweet crust. The boiling sets the surface and gives bagels their distinctive texture.
Hydration
Bagels use low hydration—around 56%—for a dense, chewy crumb. The dough should be stiff and easy to shape. High hydration would make the dough too slack and the bagels would lose their shape during boiling.
Fermentation
Bulk ferment 4–8 hours at room temp, then shape and cold proof overnight (12–24 hours) in the fridge. Cold fermentation develops flavour and makes the dough easier to handle. Let the bagels come to room temperature for 30–60 minutes before boiling.
Forming
Roll each piece into a ball, then poke a hole through the centre with your thumb. Stretch the hole to about one-third the diameter of the bagel. Alternatively, roll into a rope and join the ends. The hole will shrink during proofing and baking—make it larger than you think.
Frequently Asked Questions
Boiling sets the starch on the surface, creating a chewy, glossy crust. It also helps the bagels hold their shape and gives the classic dense texture.
Around 56%. Low hydration keeps the dough stiff and shapeable. Higher hydration would make the dough too slack for boiling.
Yes. A tablespoon or two of baking soda per litre of water gives bagels a golden, slightly shiny crust. It's a classic technique.
12–24 hours in the fridge is typical. Longer develops more flavour. Let them warm up 30–60 minutes before boiling and baking.
Bread flour works well. High-gluten flour gives the chewiest result—closest to traditional NYC bagels. All-purpose gives a softer bagel.
The hole shrinks during proofing and baking. Make it larger when shaping—about one-third the diameter of the bagel. If the dough is overproofed, it can collapse and close the hole.
Nota: i risultati dipendono dal tipo di farina, dalla temperatura ambiente, dalla salute del lievito madre e dalla tecnica. Usa questa guida e il nostro calcolatore di idratazione per lievito madre come punto di partenza, poi adatta alle tue condizioni.