These sourdough bagels are a delicious twist on the classic, made with browned butter for a richer flavor and softer texture that sets them apart. The Browned butter adds a subtle sweetness that perfectly complements the natural tang of the sourdough. My step-by-step shaping method helps you achieve that picture-perfect, bakery-style look, with a chewy crust and tender interior. Perfect for breakfast sandwiches, a generous schmear, or simply enjoyed on their own, warm from the oven.
Equipment:
- Food scale for measuring ingredients
- Mixing bowl for mixing dough and bulk fermentation
- Dough whisk or sturdy mixing spoon
- Bowl scraper to help clean up bowl edges
- Parchment paper – 8 individual squares for proofing/boiling and large sheets for baking
- Bench scraper for dividing and shaping dough
- Baking sheet for proofing and baking
- Large pot for boiling water
- Slotted spoon or spider strainer for removing bagels from boiling water
- Tongs for removing individual parchment papers from boiling water
- Plastic wrap for covering during bulk fermentation and proofing
- Saucepan for browning butter
- Heat safe bowl
Ingredients:
- 500g Bread flour
- 260g Water
- 100g Sourdough starter at peak
- 40g Sugar (can substitute honey)
- 20g Browned butter (approx. 2 tbsp butter before browning)
- 10g Salt
- 1-2 tbsp baking soda for boiling
Prepare the brown butter:
First, start by browning your butter. Place your butter in a saucepan over medium heat. Let it melt completely then continue cooking, stirring occasionally. The butter will start to foam and sizzle as the water inside the butter cooks off. After a few minutes, you’ll see golden brown bits forming at the bottom and smell a rich, nutty aroma. Once the butter turns a deep golden color, remove it from the heat and pour into a heat safe bowl to cool before using.
Dough Instructions:
Grab your kitchen scale and mixing bowl to get started. First, pour the water into your bowl and add your sourdough starter (for best results, make sure your starter is at peak). Stir them together using your dough whisk or mixing spoon until the water looks cloudy. Next, add the browned butter, sugar, flour, and salt, and mix until all the dry bits are fully incorporated. Once all ingredients are well combined and you have used your bowl scraper to clean up the sides of your bowl, cover with plastic wrap and allow it to rest for 30 minutes.
Now that the dough has rested for 30 minutes it is time to knead it. Using your bowl scraper, grab your dough from the bowl and place on your countertop. Stretch the dough away from you with the heel of your hand, then fold it back over itself and repeat. Continue kneading for 8-10 minutes. It may be a bit messy at first but the dough will come together nicely. Aim for a smooth, elastic texture that is slightly tacky but not sticky. Use your bench scraper as needed to clean the counter and help keep the dough manageable. Place the dough back into the bowl and cover with plastic wrap and let the dough bulk ferment at room temperature for 8-12 hours. I usually time mine to bulk ferment overnight so it’s ready to shape first thing the next morning.
Once the dough has doubled in size, is jiggly, and has visible bubbles, it’s time to shape. Turn the dough out onto the counter using a bowl scraper and gently press out the air. Using your kitchen scale, weigh the entire dough, then divide that number by 8 to get the weight for each piece. Portion the dough into 8 pieces based on that weight for even sized bagels. Take one piece at a time and shape it into a ball by folding the edges into the center, working your way around in a circle to create a smooth top. Flip the dough seam-side down, then gently push and pull it against the counter in a circular motion to build surface tension. You should feel the dough tighten slightly as it forms a smooth, round ball. Let the dough balls rest on the counter for 10-15 minutes. This rest allows the gluten to relax, making the next step easier.
To shape the dough balls into bagels, poke a hole in the center of each ball with your finger and then gently stretch it to widen the hole. Flip the dough smooth-side down and place onto your counter. To refine the shape and build surface tension, use a “pinch and poke” method. Working your way around the bagel ring, poke into the dough just inside the inner edge, then immediately pinch the dough directly over the hole you just poked. Continue this motion, poke then pinch, moving in a circular path around the bagel. This technique helps tighten the dough and creates a more even, rounded shape with better structure. Place each shaped bagel seam-side down on its own square of parchment paper, then place them on a baking sheet. I like to line the baking sheet with a full sheet of parchment first so I can use the same tray for baking later, it makes cleanup easier and saves a step. Cover the bagels with plastic wrap and let them rise in a warm spot for 1 to 3 hours, until they’re soft, puffy, and airy to the touch.
Preheat the oven to 425°F (220℃) and line a large baking sheet with parchment paper and set aside. Fill a large, wide pot about two-thirds full with water and bring it to a boil. Once boiling, add 1-2 tbsp of baking soda to the water. This helps create that classic chewy, golden crust! Working in batches to prevent crowding your pot, carefully lower a few bagels into the boiling water. You can place them in with the parchment squares still attached, this helps maintain their shape. Boil for 45 seconds to 1 minute, then flip using a slotted spoon. Use tongs to remove the parchment paper from each bagel and boil the other side for another 45 seconds to 1 minute. Once boiled, transfer each bagel with your slotted spoon to the prepared baking sheet. If you are adding toppings, now is the time to sprinkle them on while the bagels are still damp from the water. Repeat with remaining bagels until all are boiled and arranged on the baking sheet. Bake the bagels at 425℉ (220℃) for 20-25 minutes, or until they’re a deep golden brown and the crust feels firm. For even browning, you can rotate the baking sheet halfway through baking. Once they’re done, transfer the bagels to a wire rack and let them cool for at least 15-20 minutes before slicing.
Sourdough Bagels (Made with brown butter!)
Equipment
- Food scale
- Mixing bowl
- Dough whisk or sturdy mixing spoon
- Bowl scraper
- Parchment paper 8 small individual sheets and large sheets
- Bench scraper
- Baking sheet
- Large pot
- Slotted spoon or spider strainer
- Tongs
- Plastic wrap
- Saucepan for browning butter
- Heat safe bowl
Ingredients
- 500g Bread flour
- 260g Water
- 100g Sourdough starter at peak
- 40g Sugar (can substitute honey)
- 20g Browned butter (approx. 2 tbsp butter before browning)
- 10g Salt
- 1-2 tbsp Baking soda for boiling
Instructions
- Melt butter in a saucepan over medium heat. Cook, stirring occasionally, until it foams, sizzles, and golden brown bits form at the bottom. Once it smells nutty and turns deep golden, remove from heat and transfer to a heat-safe bowl to cool.
- Add the water and starter to a large mixing bowl and mix well.
- Add browned butter, sugar, flour, and salt; mix until no dry bits remain. Use a bowl scraper and scrape down the sides so everything is fully incorporated. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
- Turn the dough out onto the counter and knead for 8-10 minutes. Use a bench scraper as needed to keep the counter clan. The dough should become smooth, elastic and slightly tacky. Place it back in the bowl, cover with plastic wrap, and let it rise at room temperature until doubled (8–12 hours, depending on your kitchen temp).
- Once the dough has doubled in size, is jiggly, and has visible bubbles, it’s time to shape. Turn the dough out onto the counter using a bowl scraper and gently press out the air. Using your kitchen scale, divide the dough into 8 equal pieces. Shape each piece into a ball, creating tension without tearing. Let the dough rest for 10-15 minutes.
- Poke a hole in the center of each ball with your finger, then gently stretch it to widen the hole. Flip the dough smooth-side down and place onto your counter. Working around the ring, use your fingertips to gently pinch the edges of the dough together. This helps even out the shape and build surface tension for a better final rise. Place each shaped bagel seam-side down on an individual pieces of parchment paper and then place them on a baking sheet. Cover with plastic wrap and let bagels rise somewhere warm for 1-3 hours until nice and puffy.
- Preheat the oven to 425°F (220℃). Bring a large pot of water to a boil, then add baking soda. Working in batches to prevent crowding your pot, carefully lower a few bagels with the individual parchment still attached, into the water. Boil for 45 seconds to 1 minute, then flip using a slotted spoon. Use tongs to remove the parchment paper and boil the other side for another 45 seconds to 1 minute. Transfer the boiled bagels to a parchment-lined baking sheet. Repeat with remaining bagels.
- Bake at 425℉ (220℃) for 20-25 minutes, or until the bagels are golden brown and the crust feels firm. For even browning, you can rotate the baking sheet halfway through. Once baked, transfer the bagels to a wire rack and let them cool for at least 15-20 minutes before slicing.
