How to Make No-Knead Sourdough Bagels

Chewy on the outside, soft and tangy on the inside – these No-Knead Sourdough Bagels are delicious and so easy to make!

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I love a good sourdough recipe that is so simple and easy to make, it becomes a staple in my kitchen to the point I have the recipe memorized! This is one of those recipes.

These no-knead sourdough bagels require only a few ingredients and a few simple steps to make, and are so versatile. From breakfast to snack to lunch, they’re delicious toasted, layered as a sandwich, or even made into bagel pizzas!

This is a no-knead recipe, which means that the dough comes together without the hassle of kneading for several minutes. In fact, the process is very similar to a loaf of no-knead sourdough bread. The only difference really is that bagel dough is very stiff, so the stretch and fold method needs to be modified.

I’ve found that folding, as opposed to kneading the dough, is very effective in developing the gluten structure necessary to achieve that chewy, bready texture.

Find More No-Knead Sourdough Recipes from Quail Creek Homestead:

• Favorite Sourdough Bread – 70% Hydration Recipe
• Sourdough Buttermilk Sandwich Bread
• Sourdough Slider Buns
• Soft Wheat Sourdough Sandwich Bread

What You Need to Make No-Knead Sourdough Bagels

Kitchen scale

Large mixing bowl and spoon

Dough whisk – a fork will also work

Bench scraper

Baking sheet lined with parchment paper

Large pot or Dutch oven – for boiling bagels

Slotted spoon

Ingredients for No-Knead Sourdough Bagels

For the bagels:

Water – preferably non-chlorinated, filtered water. If you have to use chlorinated water, let it sit out for a few hours before mixing the dough.

Active sourdough leaven or starter

Honey

Bread flour

Salt – Redmond is my favorite salt!

Toppings, optional

For boiling the bagels:

Boiling water

Baking soda

Brown sugar

How to Make a Sourdough Leaven for This Recipe

This recipe calls for 100 grams of active sourdough leaven. In a clean jar, mix the following ingredients:

• 50 grams bread flour
• 50 grams non-chlorinated water
• 10 grams active (but not freshly fed) sourdough starter

Cover the jar with a breathable lid and set in a warm place to become active. The leaven will be about twice the original size and puffy with lots of bubbles when ready to use.

How to Make No-Knead Sourdough Bagels

In a large bowl, measure water and whisk in sourdough leaven. Whisk in honey, then add the flour. Mix to incorporate.

I usually start mixing with a wooden spoon, then use my hand to fully incorporate the dough. It will be very stiff. Cover and let the dough rest 20-30 minutes (autolyse).

Add the salt and 10 grams water to the dough. Use a wet hand to mix the salt in well until a smooth dough forms. Cover and let the dough rest 15 minutes.

Next, fold the dough 4 times total over the next hour, every 15 minutes.

One round of folding looks like this: take a wet hand and pull the dough from one side over onto itself. Turn the bowl a quarter turn and repeat. Work your way around the dough in this manner, for a total of 4 folds. (If the dough was a clock, the folds would be at 12, 3, 6 and 9 positions).

This process is similar to a stretch and fold, however, the dough will be too stiff to stretch.

Cover the dough and allow to rise in a warm place for 6-12 hours (bulk fermentation).

Turn the dough out onto a clean surface and divide into 8 equal pieces using a bench scraper. Form the dough into a ball by folding over onto itself several times, then poke a hole in the middle of the ball with your finger. Stretch the hole a bit, as it will shrink back up as the dough rises.

Place the bagel on a parchment-lined baking sheet and repeat with remaining dough. Cover and let the bagels rise for another 1-3 hours.

When ready to bake, prepare a pot of boiling water on the stove and preheat the oven to 400 degrees. Stir baking soda and brown sugar in to the boiling water.

Add bagels to the boiling water in batches. Boil bagels for 1 minute, then flip and boil another minute on the other side. Remove the bagels from the boiling water using a slotted spoon. Let the water drip off the bagels for a second before placing back on the baking sheet.

If desired, dip bagels in toppings before placing back on the baking sheet.

Bake in preheated oven for 20-22 minutes, until golden brown. Remove and immediately transfer to a wire rack to cool completely.

Example Baker’s Timeline

9am – Mix sourdough leaven

7pm – Mix dough, autolyse

7:30pm – Add salt

7:45pm – First round of folding

8pm – Second round of folding

8:15pm – Third round of folding

8:30pm – Fourth round of folding

8:30pm to 7am – Bulk ferment overnight

7am – Shape bagels, cover for second rise

9am – Boil bagels and bake