Bagel Sourdough Bread

I wanted to toast a frozen bagel in the oven, but forgot it. So I got a bagel that was a bit too dark and dry. Hence, I decided to use it as a soaker for a rye/wheat bread. The result was a flavorful bread with compact crumb. Unfortunately, I only documented a part of the baking process. This recipe is a rough approximation of what I did.



  • 1 bagel
  • water (same weight as the bagel, boiling)

Rye Sourdough

  • 5g sourdough starter
  • 50g rye flour
  • 50g water (room temperature)

Wheat Sourdough

  • 5g sourdough starter
  • 50g whole wheat flour
  • 50g water (room temperature)


  • soaker
  • rye sourdough
  • wheat sourdough
  • 265g rye flour
  • 400g whole wheat flour
  • 400g water (room temperature)
  • 20g salt


The evening before, cut the bagel in small chunks, put it in a bowl and pour boiling water over it. Cover the bowl. Mix the sourdoughs in separate bowls. Let the soaker and both sourdoughs rest over night at a warm place (30° C, e.g., in the oven with light on) for 8-12h.

Sourdougs and Soaker

In the morning, knead the soaked bagles with a spoon. Mix them with the sourdoughs and the other ingredients. Knead them to a firm dough. I find it easiest to first pour the flour into the bowl, form a mould in the middle, add the water and remaining ingredients. Then I mix with a long wooden spoon from the middle, until I have a dough firm enough that I can knead it by hand.

Mixed Dough

Proof the dough for 2.5h. Fold the dough. Split the dough into two breads. Wrap the breads into two floured towels and put them into a proofing basket. Proof for another 3.5h. In the meantime, preheat the oven to 250° C.

Remove the breads from the towels and place them in the oven (ideally onto a hot oven stone). After 5 minutes, slash the bread lengthwise. Reduce heat to 180° C. Bake for 45 minutes.

Finished Bread