Sourdough Bagels Using Sweet Levain
Tina BevkIf you’re like me, bagels are a breakfast staple that can easily transform into something special. Have them with cream cheese and smoked salmon, use them for sandwiches at lunch, or simply toast and butter one for a quick snack. Bagels are just so versatile, and making them at home with sourdough takes them to a whole new level.
Sourdough bagels are the perfect way to enjoy freshly baked bagels without the fuss of commercial yeast. This recipe is my go-to when I want bagels that are chewy, flavorful, and naturally leavened. If you’re in a hurry, you can also go with my sourdough discard bagels which are made much quicker!
With these ones though, you’ll get that classic bagel texture and taste, but with the depth of flavor that only sourdough can offer!
📖Printable Recipe
Sourdough Bagels Using Sweet Levain
Equipment
Ingredients
Sweet Levain
- 80 grams water
- 35 grams sugar
- 125 grams sourdough starter active
- 180 grams bread flour or high gluten flour
Dough
- 245 grams flour all purpose
- 180 grams bread flour or high gluten flour
- 250 grams water
- 420 grams sweet levain from abouve
- 12 grams salt
Water Bath
- 4 quarts water
- 2 tbsp baking soda or 2 tsp sodium carbonate or 1 teaspoon lye
Instructions
- Prepare the sweet levain by combining water, sugar, and starter in a medium bowl. Stir until the sugar is dissolved, then add the flour. Mix with a spoon until the mixture is even in texture. It will be very stiff and you'll be almost tempted to knead it, but you should be able to mix it up with a spoon. Cover and let it sit at room temperature for 4 to 6 hours, until doubled in volume. Use immediately or refrigerate for up to 12 hours before using.
- In the bowl of a stand mixer, combine all-purpose flour, high-gluten flour, water, salt, and the sweet levain. Using the dough hook attachment, mix at medium speed until an even ball forms, about 5 to 7 minutes. The dough will remain slightly rough-textured.
- Transfer the dough to a lightly oiled bowl. Cover and let it sit at room temperature for 2 to 4 hours, performing 2 coil folds at 60 and 90 minutes. This step helps develop the gluten structure.
- (Optional) Transfer the dough to the refrigerator and let it sit for up to 18 hours. If you plan to do this, keep the initial rise closer to 2 hours. This slow fermentation enhances the flavor.
- After the dough has rested, divide it into eight 130g pieces. Shape each piece into a tight, smooth round and place them on a lined baking sheet. Cover and let them rest for 60 to 90 minutes until slightly puffy.
- Shape each dough ball into a bagel by using the belly-button-poke method. Stretch the bagels to about 4 inches in diameter with a 2-inch center hole. Cover and let them rest for 30 to 90 minutes.
- Preheat your oven to 450°F (230°C). Bring a large pot of water to a boil, then remove it from heat and add baking soda and salt gradually to avoid foaming. Cover the pot until needed.
- Bring the pot of water back to a gentle simmer. Boil 2-4 bagels at a time, starting with the top side down, for 20 to 60 seconds until they float. Flip them over and cook for another 20 seconds. Transfer to a wire rack to drain.
- If desired, coat the boiled bagels with toppings. Bake them on a lined baking sheet until deep golden brown, about 18 to 22 minutes, rotating the pan halfway through. Cool on a wire rack for at least 15 minutes before serving.
Notes
Nutrition
Ingredients
- Sweet levain: The key ingredient that naturally leavens the bagels, adding depth of flavor and a slight tang.
- High-gluten or bread flour: Provides the chewiness that bagels are known for, giving them a sturdy texture.
- All-purpose flour: Used alongside high-gluten flour to balance out the texture, keeping the bagels tender yet firm.
- Water: Essential for hydrating the dough and activating the sourdough starter.
- Sugar: Added to the levain for a touch of sweetness, which also helps feed the sourdough starter.
- Salt: Enhances the overall flavor of the bagels and controls the fermentation process.
- Baking soda (or sodium carbonate/lye): Used in the water bath to help the bagels develop their signature golden-brown crust.
See recipe card for quantities.
How to Make Sourdough Bagels
STEP 1: Prepare the sweet levain by combining water, sugar, and starter in a medium bowl. Stir until the sugar is dissolved, then add the flour. Mix with a spoon until the mixture is even in texture. It will be very stiff and you’ll be almost tempted to knead it, but you should be able to mix it up with a spoon. Cover and let it sit at room temperature for 4 to 6 hours, until doubled in volume. Use immediately or refrigerate for up to 12 hours before using.
STEP 2: In the bowl of a stand mixer, combine all-purpose flour, high-gluten flour, water, salt, and the sweet levain. Using the dough hook attachment, mix at medium speed until an even ball forms, about 5 to 7 minutes. The dough will remain slightly rough-textured.
STEP 3: Transfer the dough to a lightly oiled bowl. Cover and let it sit at room temperature for 2 to 4 hours, performing 2 coil folds at 60 and 90 minutes. This step helps develop the gluten structure.
STEP 4: (Optional) Transfer the dough to the refrigerator and let it sit for up to 18 hours. If you plan to do this, keep the initial rise closer to 2 hours. This slow fermentation enhances the flavor.
STEP 5: After the dough has rested, divide it into eight 130g pieces. Shape each piece into a tight, smooth round and place them on a lined baking sheet. Cover and let them rest for 60 to 90 minutes until slightly puffy.
STEP 6: Shape each dough ball into a bagel by using the belly-button-poke method. Stretch the bagels to about 4 inches in diameter with a 2-inch center hole. Cover and let them rest for 30 to 90 minutes.
STEP 7: Preheat your oven to 450°F (230°C). Bring a large pot of water to a boil, then remove it from heat and add baking soda and salt gradually to avoid foaming. Cover the pot until needed.
STEP 8: Bring the pot of water back to a gentle simmer. Boil 2-4 bagels at a time, starting with the top side down, for 20 to 60 seconds until they float. Flip them over and cook for another 20 seconds. Transfer to a wire rack to drain.
STEP 9: If desired, coat the boiled bagels with toppings. Bake them on a lined baking sheet until deep golden brown, about 18 to 22 minutes, rotating the pan halfway through. Cool on a wire rack for at least 15 minutes before serving.
Baking Schedule
OPTION 1: Start the sweet levain the night before, have bagels ready by mid-morning
- 20:00 – Prepare the sweet levain and let it ferment overnight
- 08:00 – Mix the dough
- 08:30 – Begin the coil folds
- 09:30 – 12:30 – Bulk rise
- 12:30 – Shape the bagels and let them proof
- 14:00 – Boil and bake the bagels
- 14:30 – Bagels come out of the oven to cool down
OPTION 2: Start in the morning, enjoy bagels in the evening or the next day
- 08:00 – Prepare the sweet levain
- 12:00 – Mix the dough
- 12:30 – Begin the coil folds
- 13:30 – 16:30 – Bulk rise
- 16:30 – Shape the bagels and let them proof
- 18:00 – Boil and bake the bagels
- 18:30 – Bagels come out of the oven to cool down
Substitutions & Variations
Flavored Bagels: Add mix-ins like dried cranberries, blueberries, or cinnamon to the dough for a sweet twist. For savory options, try garlic, onion, or herbs.
Whole Wheat Flour: Substitute up to 50% of the all-purpose flour with whole wheat flour for a heartier texture and added fiber.
Toppings: Experiment with toppings like sesame seeds, poppy seeds, or even everything bagel seasoning to add variety to your batch.
💭Crucial Success Tips
Dough Hydration: If your dough feels too dry, add a small amount of water. If it’s too sticky, sprinkle in a bit more flour. Finding the right balance ensures the dough is easy to shape and bakes perfectly.
Shaping the Bagels: Make sure to stretch the bagels to about 4 inches in diameter with a 2-inch center hole. This prevents them from closing up during baking.
Boiling: The water bath should be at a gentle simmer, not a rolling boil. A rolling boil can cause the bagels to unravel or become misshapen.
Toppings: Apply any toppings right after boiling, while the bagels are still damp. This helps the toppings stick better and stay on during baking.
Cooling: Let the bagels cool on a wire rack for at least 15 minutes after baking. This helps them set properly and achieve the best texture.
FAQ
Yes, you can use all-purpose flour, but the bagels might be slightly less chewy. For best results, try to use a mix of all-purpose and high-gluten or bread flour.
You can definitely mix the dough by hand. Just make sure to combine the sweet levain with the water evenly before adding the rest of the ingredients.
You can refrigerate the dough for up to 18 hours. This extended fermentation time helps develop more flavor, but the bagels will still bake up beautifully.
More Sourdough Recipes
How To Store Sourdough Bagels
At room temperature: Keep in an airtight container for up to 2 days to maintain freshness.
Refrigerate: Store in a container for up to 5 days. Reheat before serving to restore the chewy texture.
Freeze: Freeze in a single layer, then transfer to a freezer bag for up to 3 months. Reheat in the oven for the best texture and flavor
Author: Tina Bevk
Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
