Sourdough New York-Style Bagels

That crackly crust, that pillowy crumb — straight from your kitchen

A slightly glossy crust, that dense yet chewy crumb, that subtle tang you just can’t find anywhere else… Well, I’ve got good news: you can recreate all of that at home, with your sourdough starter.

These homemade sourdough bagels are the kind of recipe that impresses everyone, but is totally doable once you understand the steps. The dough is stiff, the shaping is straightforward, and the poaching bath — that’s where all the magic happens.

I tested quite a few versions before landing on this one. The result: a beautifully golden crust, a tight and slightly tangy crumb, and a shape that holds perfectly whether you eat them fresh or freeze them.

Why you’ll love this recipe

Because it’s simple and made with nothing but flour, water, honey, salt, and your starter. Which makes for a genuinely great bagel.

The long fermentation (8 to 12 hours) does all the flavour work while you sleep. In the morning, you shape, poach, and bake. And an hour later, your kitchen smells like a New York neighbourhood bakery.

It’s also a super budget-friendly recipe — about 8 bagels for under a dollar each, compared to what you’d pay at the grocery store.

The role of each ingredient

Active starter (120g)

This is what leavens the dough and gives it that signature tang. Use it at peak — bubbly and active. It doesn’t need to have peaked at exactly 4 hours, but it should have doubled since its last feeding.

Unbleached all-purpose flour (600g)

New York bagels are made with all-purpose flour, not bread flour. The slightly lower protein content gives you that dense, tight texture you’re going for. Avoid bleached flour — it lacks structure.

Water (330g)

The hydration is deliberately low. The dough will be very stiff — that’s intentional. It’s what helps the bagels hold their shape during poaching and baking.

Honey (50g)

It adds a subtle sweetness, helps with browning, and balances the acidity of the starter. You can swap it for sugar or molasses if you prefer.

Salt (12g)

Essential for flavour and for controlling fermentation. Add it along with the flour — never directly onto the starter.

Poaching bath (water + sugar or honey)

This is the step that sets real bagels apart from everything else. Boiling water gelatinizes the surface of the dough before baking, creating that distinctive crust and preventing the bagels from over-proofing in the oven. The sugar or honey in the water helps with browning.

Why this recipe works

The stiff dough

Counterintuitive at first, but it’s what gives the bagels their structure. Resist the urge to add more water.

The thumb method for shaping

Faster and more even than rolling a rope. The hole naturally lands in the centre.

The short second rise

Only 30 to 60 minutes. Bagels don’t need to puff up much — just enough for a little lightness without losing their density.

The two-sided poach

1 minute per side, no more. Too long and the crust becomes thick and tough.

My tips for bagel success

The dough is stiff — don’t add water

This is the number one complaint the first time around. The dough feels dry and hard to work with. That’s normal. Keep kneading and trust the process.

Your bagels are losing their hole?

Make the hole bigger than you think you need to — about 4 to 5 cm in diameter. It shrinks a lot during baking.

Your starter needs to be active

Don’t use a sluggish starter for this recipe. Since there’s no commercial yeast, your starter is doing all the work on its own. If it floats in a glass of water, it’s ready.

The poaching water should simmer, not boil vigorously

A rolling boil can misshape your bagels. A gentle simmer with small, steady bubbles is perfect.

Toppings go on now or never

Add seeds or seasonings immediately after poaching, while the bagels are still wet and sticky. Once they dry, nothing will stick.

Storage and Freezing

At room temperature

Up to 5 days in an airtight bag or container. Don’t refrigerate — it speeds up drying and makes the crumb go stale faster.

In the freezer

Let the bagels cool completely before wrapping them individually (plastic wrap or freezer bags). They’ll keep for up to 3 months. To reheat: straight from the freezer into the toaster, or in the oven at 350°F for 8 to 10 minutes.

Tip

Slice the bagels in half before freezing. That way, you can toast them straight from the freezer — no thawing needed.