How to Make Sourdough Bagels with Chewy Texture

You want bagels that chew back — springy crust, glossy top, tight crumb. If you've tried recipes that come out cakey or flat, this guide shows you how to make sourdough bagels with chewy texture that hold up to schmears and sammies.

You'll learn a simple recipe (enough for 8 bagels), exact timings, and practical tips — from feeding your starter to the one-minute boil trick that builds chew. Follow the steps and you'll have pin-worthy bagels in about a day with most of the time hands-off.

What You'll Need (ingredients + tools)

Ingredients (makes 8 bagels):

• 500g bread flour (high-protein for chew)
• 300g active sourdough starter (100% hydration, fed 6–8 hours prior)
• 250–270g lukewarm water (adjust for feel)
• 10g fine sea salt
• 20g barley malt syrup or brown sugar (for boil and dough)
• Optional toppings: sesame, poppy, everything mix

Tools:

• Kitchen scale, mixing bowl, bench scraper
• Large pot for boiling, slotted spoon
• Baking stone or sheet, parchment, oven thermometer

Quick tip: Using bread flour is the single easiest swap for more chew.

Preparing Your Starter & Dough

1. Feed your starter 6–8 hours before mixing so it's bubbly and peaks. You want it active and responsive.
2. Combine starter + water, then add flour and 20g sugar. Mix until no dry flour remains.
3. Rest for an autolyse of 20–30 minutes to hydrate the flour and start gluten development.
4. Add 10g salt, fold 4–6 times over 30 minutes, then bulk ferment at room temp for 3–4 hours with one stretch and fold at 45–60 minutes.

Pro tip: If you prefer overnight work, bulk ferment in the fridge for 8–12 hours; cold retard improves chew and flavor.

Step-by-Step Instructions for Chewy Sourdough Bagels

1. Divide & pre-shape: Portion dough into 8 x 110–120g pieces. Pre-shape into rounds, rest 15–20 minutes.
2. Shape: Roll each piece into a rope, join ends, or poke hole through the middle and stretch to form even rings. Keep rings uniform for even baking.
3. Proof: Place on a floured tray, cover, and proof for 45–90 minutes at room temperature, or refrigerate overnight for deeper flavor.
4. Boil: Bring a wide pot of water to a gentle simmer. Add 1 tbsp barley malt syrup or honey. Boil each bagel 1 minute per side (longer for chewier crust: 90 seconds per side).
5. Top & bake: Drain, add toppings, and bake on a preheated stone at 425°F (220°C) for 18–22 minutes until glossy and brown.

Warnings & tips:

• Do not overproof — bagels that flatten in the boil are usually overproofed.
• A one-minute boil seals the crust; longer boil yields chewier bite.
• Preheat your oven and use a baking stone or steel for oven spring.

Serving, Storage & Troubleshooting Chewy Bagels

Serving:

• Split and toast under medium heat for a crisp exterior and soft, chewy interior.
• Pair with cream cheese, smoked salmon, or egg for breakfast sandwiches.

Storage:

• Freeze whole bagels for up to 3 months. Thaw, slice, and toast to refresh.
• Keep at room temp in paper for 1–2 days, then move to fridge or freezer to avoid staling.

Troubleshooting:

• Dense crumb? Use stronger flour, ensure starter is active, and avoid under-proofing.
• Gummy center? Likely underbaked or too much hydration — cut 10–20g water next time.
• Flat bagels? Reduce proof time and confirm boil is at a gentle simmer, not a rolling boil.

Which technique will you test first — the cold retard or the longer boil? Pin this recipe and try both to see what makes your perfect chewy sourdough bagel.

You can make chewy, tangy sourdough bagels at home with a little planning and these clear steps. Pin this guide for your next weekend bake and save it for friends who love homemade bread. Which tip will you try first — the boil time tweak or the overnight chill? Ready to make this happen? Let's do it!