Best Sourdough Bagels (soft, Chewy, Easy!)

In a large bowl, whisk the starter, water, and sugar together with a fork. Add the flour and salt. Combine to form a rough dough, then finish mixing by hand until no lumps of flour remain. The dough will be very stiff and dry. Use a large mixing bowl — this dough is strong and rises quite high. Alternatively, use a stand mixer with the dough hook on low speed for 5 to 6 minutes to combine and knead.

Cover the dough with a very damp towel and let rest for 45 minutes to 1 hour. After resting, work the mass into a semi-smooth ball, about 15 to 20 seconds.

Cover the bowl with plastic wrap lightly coated in oil to prevent sticking. Let rise until double in size: about 10–12 hours at 68°F (20°C), or 8–10 hours at 70°F (21°C). In summer, rise the dough during the day; once almost doubled, cover and chill the whole bowl overnight, then shape the cold dough the next day.

Line a sheet pan with a nonstick silicone mat or parchment paper. If using parchment, lightly coat with cooking spray or oil so the bagels do not stick.

Turn the dough onto a non-floured work surface. Flatten into a rectangle and divide into 8 equal pieces, about 115 g (4 oz) each. Gather the ends, flip over, and roll each piece into a ball. Rest on the lined sheet pan for 10 to 15 minutes to relax the gluten.

Working with one ball at a time, poke a hole straight through the center. Gently stretch the dough in a circular motion until the hole is about the size of a walnut (or lift the dough, insert both index fingers through the hole, and barrel-roll to stretch). Place back on the sheet pan; the hole may shrink slightly. Repeat with remaining dough.

Cover with a damp towel and rest at room temperature for 15 to 20 minutes. The dough will puff only slightly.

Meanwhile, bring a medium pot of water to a boil. Add the honey and whisk to dissolve. Preheat the oven to 425°F (220°C). Put seeds or toppings in a rimmed tray or shallow bowl.

Add 2 to 3 bagels to the pot and simmer for 30 seconds on each side for a thin crust (up to 1 minute per side for thicker/chewier). If using cold dough from the fridge, they may not float immediately — nudge after about 30 seconds. Transfer with a slotted spoon back to the sheet pan, rounded side up.

Once slightly cool but still wet, dip the rounded side of each bagel into the seeds to coat. Return to the sheet pan and finish boiling the rest. Leave some plain if you like — the crust is excellent on its own. An egg wash helps if toppings will not stick.

Bake on the center rack for 20 to 25 minutes. Flip briefly to cook the bottom, about 1 to 2 minutes. Bagels should be puffed, light golden brown, and feel light to the touch. Transfer to a wire rack to cool; enjoy one warm.

Best the day they are made. Store in a plastic bag at room temperature up to 2 days. Freeze whole or sliced, wrapped in plastic then foil, for up to 3 months.