Introduction
At Maison Co-Pain, the art of bread goes beyond the baguette or croissant. It extends into every artisanal creation, including sourdough bagels, which embody tradition, demand, and discovery. For the gourmet in search of excellence, making homemade bagels using an artisanal method that respects time and ingredients becomes a true gesture of authenticity. In this article, we guide you step by step to craft sourdough bagels at home, while sharing the values and expertise that define Maison Co-Pain.
The sourdough bagel: a symbol of craftsmanship and authenticity
The bagel, an emblem of conviviality and sharing, takes on a new dimension when crafted with natural starter. Slow fermentation gives the dough a subtly tangy flavor, an airy yet dense crumb, and a delicately shiny crust. Choosing a sourdough bread at Maison Co-Pain means opting for a living product, shaped with patience, where every step matters. At a time when transparency and traceability have become essential criteria for discerning consumers, the sourdough bagel perfectly illustrates the alliance between ancestral know-how and ecological commitment — values upheld by our house.
The secrets to a successful bagel: the choice of ingredients and the importance of the starter
The success of a sourdough bagel begins with the careful selection of organic raw materials, sources of incomparable flavors and textures. At Maison Co-Pain, we prioritize local flours from ecological Mallorcan agriculture, combined with our homemade starter, maintained daily. The starter plays a central role: it structures the dough, develops its aromas through slow and natural fermentation, and allows for a soft and golden crust. Incorporating organic ingredients is not just a guarantee of taste: it is also a commitment to preserving soils, biodiversity, and consumer health (learn more about the impact of organic farming).
Step-by-step recipe: homemade sourdough bagels
1. Prepare the starter
Start by refreshing your starter the day before. Mix 50g of starter, 50g of organic flour, and 50g of filtered water. Let ferment at room temperature for 8 to 12 hours.
2. Mixing and kneading
In a large bowl, combine:
- 500g of organic T65 or T80 flour
- 250g of water
- 100g of mature starter
- 10g of unrefined salt Knead until you obtain a smooth and supple dough. Let rest for 30 minutes, then work the dough again to strengthen the structure.
3. First fermentation
Cover and let rise for 4 to 6 hours at room temperature, until the dough has nearly doubled in volume. This long time is essential for developing the aromas and digestibility of the bagel.
4. Shaping the bagels
Divide the dough into 100g portions. Shape each piece into a ball, then poke a hole in the center with your fingers to achieve the characteristic bagel shape. Place on a lightly floured baking sheet.
5. Second cold fermentation
Cover with plastic wrap or a damp cloth, then refrigerate overnight. This cold rest enhances the texture and aromatic complexity of the dough.
6. Baking: poaching and oven
The next day, boil a large pot of water with 1 tablespoon of baking soda. Poach each bagel for 30 to 40 seconds on each side. Drain, then place on a baking sheet. Sprinkle with sesame seeds, poppy seeds, or sunflower seeds, according to your preferences. Bake at 220°C for 18 to 20 minutes until you achieve a nice golden color.
7. Tasting and storage
Let cool on a rack. The bagels can be enjoyed the same day or frozen for later enjoyment while still fresh.
To deepen your technique and discover more artisan tips, consult our detailed guide on Homemade sourdough bagels: complete guide and artisan tips.
Long fermentation: a health and flavor asset
The artisanal method of the sourdough bagel places fundamental importance on long fermentation. This process, a pillar of the Maison Co-Pain approach, promotes not only the complexity of aromas but also the digestibility of the final product. Numerous studies, such as those from the National Institute for Agronomic Research, confirm that slow fermentation affects the structure of gluten and the bioavailability of nutrients, making the bread healthier and more digestible. Furthermore, according to the National Restaurant Observatory, in 2026, 62.3% of traditional restaurants plan to increase their offer of vegetarian dishes to meet the growing demand from consumers.
Moreover, this natural fermentation helps limit the addition of additives and preservatives, in a quest for purity and authenticity. It is a strong commitment shared by the entire team at Maison Co-Pain, serving discerning gourmets and culinary professionals.
Maison Co-Pain: transmitting the artisanal experience at home
More than just a bakery, Maison Co-Pain is a living space for transmission and sharing around taste, gesture, and ethics. Our breads and pastries, such as artisanal brioches or classic pastries, are designed to reveal the best of local craftsmanship while remaining accessible to those who wish to recreate these flavors at home.
With our offer of frozen products ready to bake, such as sourdough bread or mini pastries, it is now possible to extend the Maison Co-Pain experience in your kitchen, with the guarantee of organic ingredients and professional advice at every step (complete instructions for home baking). Thus, every moment of tasting becomes a celebration of authentic taste and a responsible approach.
Practical tips for successfully making your sourdough bagels at home
- Scrupulously respect fermentation times: this is the key to an airy crumb and a tasty crust.
- Use quality organic flour: prioritize short supply chains and local sourcing, as Maison Co-Pain does.
- Master the temperature: adjust rising times according to the season and the temperature of your kitchen.
- Don’t forget the poaching: this step gives the bagel its characteristic texture and shine.
- Vary the toppings: sesame, poppy, dehydrated onions, oats… let your creativity flow while respecting the balance of flavors.
For more ideas and inspirations around homemade bread, explore the recipes and tips on our blog.
Homemade bagels, an expression of a sustainable lifestyle
Making sourdough bagels at home is choosing a more conscious consumption, in line with sustainable development principles. Reducing food waste, selecting responsible ingredients, prioritizing made-to-order production: all these gestures align with the vision promoted by Maison Co-Pain and supported by recognized sector initiatives, such as those of Slow Food France, for a fairer and more respectful food system.
Finally, making your own bagels reconnects you with the joy of handmade, respect for the seasons, and the beauty of sharing around a table. It also offers you, with each batch, a unique sensory experience, reflecting the passion of artisan bakers who work every day for the quality and authenticity of their products.
Conclusion: the promise of Maison Co-Pain
At Maison Co-Pain, we believe that every bread, every bagel, carries within it a story, that of a land, a know-how, a committed community. Inviting the sourdough bagel into your daily life is to adopt a gourmet, responsible gesture, and to inscribe your practice in the lineage of passionate artisans. To discover our entire universe, our products, and our commitment, visit Maison Co-Pain or contact our dedicated team for personalized advice. See you soon around a sourdough bagel, to be shared without moderation.