You love the crunch of a seed-topped bagel and the tang of sourdough, but store versions can be bland or full of additives. This guide shows you how to make Everything Bagel Sourdough at home, topped with a perfect mix of seeds and savory flakes. You’ll learn ingredients, shaping, a simple boil-and-bake method, and how to get seeds to stick every time.
Follow these hands-on steps and you’ll have golden, chewy sourdough bagels with a crunchy seed crust. Expect crispy edges, tender crumb, and a delightful finally toasted aroma.
What You'll Need for Everything Bagel Sourdough
- Ingredients:
- 500 g bread flour
- 300 g water (60% hydration)
- 100 g active sourdough starter (fed 4–8 hours)
- 10 g salt
- 15 g brown sugar (helps color crust)
- Seed mix: 2 tbsp sesame, 1 tbsp poppy, 1 tbsp sunflower seeds, 1 tbsp dried minced onion, 1 tsp coarse salt
- Tools:
- Mixing bowl, bench scraper, scale, large pot, slotted spoon, baking stone or sheet, parchment
- Time:
- Active time: 30–45 minutes
- Rise/fermentation: 6–12 hours (room temp or overnight in fridge)
Tips:
- Use a mature starter that doubles reliably.
- Scale ingredients for consistent results.
Preparing Your Dough and Ingredients
- Autolyse: Mix 500 g flour and 300 g water until no dry streaks. Rest 30 minutes.
- Add 100 g starter, 15 g brown sugar, and 10 g salt. Mix until cohesive.
- Bulk ferment: Let dough rest at room temperature 3–4 hours, folding every 30 minutes for the first 2 hours.
- Cold retard: Optionally refrigerate 8–12 hours for deeper flavor.
Hints:
- Dough should be tacky, not sticky. Add tiny water or flour adjustments (±5–10 g) as needed.
- Prepare your seed topping in a shallow bowl so it’s ready at shaping.
Step-by-Step Instructions: Shape, Boil, and Bake
- Divide dough into 8 equal pieces (~115 g each). Let rest 10 minutes.
- Roll into tight rounds. Create holes either:
- Poke and gently widen with fingers to 2–3 cm diameter, or
- Roll a rope and join ends for a classic ring.
- Proof on parchment 45–60 minutes until puffy but not overproofed.
- Preheat oven to 230°C / 450°F with a baking stone or sheet inside.
Boiling:
- Bring a large pot of water to simmer; add 1 tbsp brown sugar or barley syrup to the water.
- Boil bagels 30–45 seconds per side, flipping once.
- Immediately press the top into the seed mix to coat.
Baking:
- Place boiled bagels on the hot stone, bake 18–22 minutes until deep golden.
- Rotate halfway for even color.
Pro tip: Shorter boil = softer crust, longer boil = chewier bagel. Don’t skip the boil.
Finishing, Serving, and Storage Tips
- Cooling: Let bagels cool at least 30 minutes before slicing to set the crumb.
- Serving: Slice and toast; spread with cream cheese, butter, or smoked salmon for contrast.
- Storage:
- Keep at room temp in paper bag for 1–2 days.
- Freeze individually wrapped for up to 3 months. Thaw and toast.
- Troubleshooting:
- Flat bagels? Your dough was overproofed or underkneaded. Shorten proof or strengthen gluten with more folds.
- Seeds falling off? Press seeds into the hot, wet surface right after the boil and before baking.
Which variation will you try? Add garlic flakes or swap sunflower for pumpkin seeds for different textures.
You just learned how to make chewy, seed-topped Everything Bagel Sourdough from start to finish. It’s hands-on but straightforward, and the flavor payoff is worth the time. Pin this guide for your next weekend baking session, save the seed mix trick, and share with friends who love a homemade bagel. Which tip will you try first? Ready to make this happen? Let's do it!