Homemade Sourdough Flagel Recipe (Flattened Bagels You’ll Love)

There’s nothing quite like sinking your teeth into a homemade bagel that’s chewy in all the right ways, with a crispy edge and plenty of flavor. But what if we took that beloved bagel and gave it a little more personality—flattening it, smushing it, and seasoning it into a bold new direction? Enter the Flagel: half bagel, half flatbread, all delicious. Think sourdough, pantry staples, and a dash of kitchen creativity. You will absolutely love this sourdough flagel recipe!

Sliced Sourdough Flagel

Sourdough Flagel

Side-View of Sourdough Flagel

What You’ll Need

For the Starter:

• 50 g active sourdough starter

• 50 g water

• 50 g bread flour

For the Dough:

• 350 g water

• 100 g active starter (fed above)

• 500 g bread flour

• 10 g salt

• 20 g honey (or maple syrup, if that’s your vibe)

For the Boiling Bath:

• A pot of water

• 1 tbsp baking soda

• 1 tbsp honey or barley malt syrup

For Seasoning (after smooshing):

• Your choice of: everything bagel seasoning, sesame seeds, flaky salt, garlic-onion blend, cinnamon-sugar twist—or go wild!

Step-by-Step Instructions to Sourdough Flagel Recipe Glory

Step 1: Feed Your Starter

Mix the starter ingredients and let them sit until bubbly and alive—about 5 hours. Perfect time to catch up on your favorite show.

Step 2: Mix the Dough

Combine the 350 g water, 100 g active starter, 500 g bread flour, 10 g salt, and 20 g honey/maple syrup. Stir into something shaggy yet promising. Cover and let it rest for 30 minutes.

Step 3: Knead & Bulk Rise

Knead until your dough is smooth and stretchy—about 8–10 minutes of bonding time. Then let it rise at room temperature until doubled, which usually takes 4–6 hours.

Step 4: Shape & Chill

Divide the dough into 8 equal pieces. Roll each into a round, poke a hole in the middle (say hello to classic bagel form), and if you're feeling extra, give a little twist or spin. Place them on parchment, cover, and chill overnight in the fridge. Cold never looked so good.

Step 5: Boil Each Bagel

Boil each bagel in your water bath with baking soda and honey or malt syrup—20–30 seconds per side. This gives you that irresistible shiny crust.

Step 6: Smoosh & Season (the Flagel Twist!)

Here’s where the magic happens: once each bagel is boiled, gently place it on your work surface and flatten it with the heel of your hand or a spatula—about halfway, so you get a thin, pillow-ish shape with a chewy edge. Immediately sprinkle and press on your chosen seasoning so it adheres beautifully.

Step 7: Bake to Perfection

Slide those artfully smooshed and seasoned Flagels onto a baking tray. Bake at 425 °F until they’re golden brown and perfect, typically 20–25 minutes.

Final Thoughts

Flagels are the best of both worlds—chewy sourdough bagel meeting crispy, seasoned flatbread. They’re great for spreading, dunking, or indulging solo. And yes—they freeze amazingly well, too (slice before freezing for quick weekday breakfasts).