Making sourdough bagels at home is an incredibly rewarding baking experience, combining the tangy richness of sourdough with the chewy, dense texture that makes bagels so irresistible. If you’ve ever wanted to learn how to craft bakery-quality bagels in your own kitchen, this guide has everything you need. From creating and maintaining a sourdough starter to mastering the boiling and baking process, this recipe will help you achieve perfectly flavorful results every time. For beginners and experienced bakers alike, sourdough bagels offer a delightful way to explore the art of natural fermentation while creating a meal that everyone will love.

Using a sourdough starter instead of commercial yeast gives these bagels a unique depth of flavor and a signature chewy texture. Not only are they delicious, but they’re also packed with health benefits. The natural fermentation process helps break down gluten, making sourdough more digestible than traditional bagels. If you’re just starting your sourdough journey, don’t forget to Learn How To Create And Maintain A Sourdough Starter for consistently great results.

This sourdough bagel recipe goes beyond the basics, showing you how to shape, boil, and bake your bagels to perfection. You’ll also find tips for customizing your bagels with everything seasoning, cinnamon and raisins, or savory toppings like sesame seeds. Looking to expand your sourdough repertoire? Check Out This Ultimate Guide To Sourdough Bread to discover other creative ways to use your starter. Ready to elevate your breakfast game? Let’s dive into the step-by-step process of making the perfect sourdough bagels!

How to Make the Best Sourdough Bagels at Home Easily

Total Time: Overnight + 45 minutes active
Yield: 8 bagels 1x

Print Recipe

Description

This Ultimate Sourdough Bagel recipe will guide you through making the perfect chewy and flavorful bagels at home. With their signature tangy sourdough flavor, these bagels are boiled and baked to golden perfection. Whether topped with sesame seeds, poppy seeds, or left plain, they’re ideal for breakfast, sandwiches, or as a snack. This recipe uses a sourdough starter, making it perfect for those who love the art of slow fermentation.

Ingredients

Scale

For the Dough:
- 500g (4 cups) bread flour
- 100g (1/2 cup) active sourdough starter
- 250g (1 cup) warm water
- 10g (2 teaspoons) salt
- 25g (2 tablespoons) honey or malt syrup
For Boiling:
- 2 liters (8 cups) water
- 2 tablespoons honey or malt syrup
- 1 teaspoon baking soda
Optional Toppings:
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
- Coarse salt

Instructions

Day 1: Make the Dough

Mix the ingredients: In a large bowl, combine the bread flour, active sourdough starter, warm water, salt, and honey or malt syrup. Mix until a shaggy dough forms.
Knead the dough: Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Bulk fermentation: Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rest at room temperature for 4-6 hours, or until it has doubled in size. Then refrigerate overnight for slow fermentation.

Day 2: Shaping and Proofing

Divide the dough: Remove the dough from the fridge and divide it into 8 equal pieces (about 100 g each).
Shape the bagels: Roll each piece into a ball. Poke your thumb through the center of each ball and gently stretch to form a bagel shape with a 1-2 inch hole in the middle.
Final proofing: Place the shaped bagels on a parchment-lined baking sheet. Cover them with a towel and let them proof for 1-2 hours at room temperature, or until puffy but not overly soft.

Boiling and Baking

Preheat the oven: Preheat your oven to 220°C (425°F). Place a baking stone or sheet in the oven to heat.
Boil the bagels: Bring 2 liters of water to a boil in a large pot. Add honey or malt syrup and baking soda to the water. Gently drop 2-3 bagels at a time into the boiling water and boil for 1 minute per side. Remove with a slotted spoon and place back on the parchment-lined sheet.
Add toppings: Sprinkle toppings on the wet bagels, pressing gently to adhere.
Bake the bagels: Transfer the bagels to the preheated baking stone or sheet and bake for 20-25 minutes, or until golden brown and firm. Rotate the pan halfway through for even browning.
Cool and serve: Let the bagels cool for at least 15 minutes before serving.

Notes

Make it your own: Try incorporating mix-ins like dried onion, garlic powder, or cinnamon and raisins into the dough.
Storage Tips: Store in an airtight container for up to 2 days, or freeze for longer storage. Reheat in a toaster or oven for best results.
Pro Tip: The overnight fermentation develops deeper flavor, so don’t skip this step!

Prep Time: 20 minutes (active)
Bulk fermentation + Rest: 4-6 hours + Overnight
Cook Time: 25 minutes
Category: Breads
Method: Boiling and Baking
Cuisine: American

Keywords: Sourdough Bagel

What Are Sourdough Bagels?

A sourdough bagel is a type of bagel that uses sourdough starter instead of commercial yeast. The natural fermentation process of sourdough provides a unique depth of flavor and a chewy texture that’s hard to beat. Unlike traditional bagels, which rely on store-bought yeast for leavening, sourdough bagels get their rise from the wild yeasts and bacteria present in the starter.

Why Use Sourdough Starter for Bagels?

Flavor: The sourdough starter imparts a tangy, complex flavor profile that adds richness to the bagels. It’s a more nuanced taste than regular yeast, with a slightly sour and tangy undertone that complements the bagel’s dense texture.
Texture: The natural fermentation process creates a denser, chewier texture compared to bagels made with yeast. Sourdough bagels have a thick, chewy crust and an airy, yet firm interior.
Health benefits: Sourdough is known for being more digestible due to its longer fermentation process, which breaks down gluten and phytic acid. This can make sourdough bagels easier on the stomach than regular bagels, which is why they’re a popular choice for people with sensitivities to gluten.

Essential Ingredients for Sourdough Bagels

To make the perfect sourdough bagels, you’ll need a few key ingredients. Let’s take a closer look at each one:

High-Protein Flour: This is essential for achieving the dense, chewy texture that defines a bagel. Bread flour, which has a higher protein content than all-purpose flour, is the best choice for creating the right dough structure. Some recipes may use a blend of bread flour and whole wheat flour to add more depth of flavor.
Water: Use room temperature or slightly warm water to activate the sourdough starter and help with dough hydration. Too hot water can kill the yeast, and too cold water can slow down the fermentation process.
Sourdough Starter: You’ll need an active sourdough starter. If you don’t have one yet, we’ll show you how to create and maintain it in the next section. An active starter is crucial, as it contributes both to the flavor and rise of your bagels. If your starter is not bubbly and strong, your dough might not rise properly.
Sugar: A small amount of sugar or honey helps feed the yeast in the starter and enhances the bagels’ flavor. While it’s not required for fermentation, it helps the dough develop a slightly sweet note that complements the tangy sourdough.
Salt: Salt enhances the taste and helps to control the fermentation process. It also strengthens the dough by tightening the gluten network, ensuring that the bagels hold their shape when boiled and baked.

Step-by-Step Sourdough Bagel Recipe

Ingredients:

360g high-protein bread flour
40g whole wheat flour
220g water (room temperature)
100g sourdough starter (active)
8g sea salt
15g honey (or sugar)
Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning

Instructions:

1. Mix the Dough

In a large mixing bowl, combine the bread flour, whole wheat flour, water, sourdough starter, salt, and honey.
Mix with your hands or a dough hook attachment on a stand mixer until the dough starts coming together. Once the dough has formed, continue kneading on a floured surface for about 10 minutes. The dough should be smooth and elastic.

2. First Rise

Once the dough is well kneaded, place it in a lightly oiled bowl and cover it with a damp cloth. Let it rise at room temperature for about 6-8 hours, or until it has doubled in size. During this time, the natural yeast from the sourdough starter will ferment the dough, causing it to expand.

3. Shape the Bagels

Once the dough has risen, punch it down and divide it into 6-8 equal pieces.
Roll each piece into a ball and use your finger to poke a hole in the center of each ball. Gently stretch the hole until it’s about 2-3 inches wide, forming a bagel shape. You can also use a bagel-dough roller to ensure uniform shapes.

4. Final Rise

Place the shaped bagels on a parchment-lined baking sheet. Let them rise at room temperature for another 1-2 hours, until puffed up. You can also refrigerate the bagels overnight if you want to bake them the next day, but make sure to bring them to room temperature before boiling.

5. Boil the Bagels

Bring a large pot of water to a boil. Add a teaspoon of baking soda (this helps create a shiny crust).
Gently drop the bagels into the water, one or two at a time. Boil for 1 minute on each side. Remove with a slotted spoon and place back onto the parchment-lined baking sheet.

6. Bake the Bagels

Preheat your oven to 425°F (220°C). If you want to add toppings (like sesame seeds, poppy seeds, or everything seasoning), brush the bagels with an egg wash and sprinkle the toppings on.
Bake for 20-25 minutes, or until the bagels are golden brown and have a crisp crust. The bagels should sound hollow when tapped on the bottom.

7. Cool and Serve

Let the bagels cool on a wire rack. Once cooled, slice them and enjoy with your favorite spreads like cream cheese, butter, or jam.

The Role of Boiling in Bagel Making:

One of the most important steps in making bagels is boiling the dough before baking. Boiling bagels helps achieve their characteristic chewy texture and shiny, crisp crust. Here’s why:

Creates a crust: The boiling process forms a protective crust, which results in a bagel that holds its shape and texture after baking.
Texture: The bagel dough absorbs some of the water, which helps create the chewy interior.
Shiny Finish: The boiling water reacts with the dough, giving bagels their signature golden brown, glossy finish.

How to Shape and Form Perfect Bagels:

Shaping your bagels is essential to getting that perfect round form with a well-defined hole. Here’s how to do it:

Step 1: Roll each dough piece into a tight ball.
Step 2: Use your finger to poke a hole through the center of each ball.
Step 3: Stretch the hole gently, rotating the dough until it’s evenly formed into a ring.
Step 4: Place each bagel on a lightly floured surface to rise.

Flavor Variations for Sourdough Bagels:

One of the best things about sourdough bagels is the variety of flavor combinations you can try. Here are some ideas:

Everything Bagels: Add everything bagel seasoning before baking. This usually includes sesame seeds, poppy seeds, garlic, and onion flakes.
Sesame or Poppy Seed Bagels: Sprinkle sesame or poppy seeds on top before boiling for added texture.
Cinnamon-Raisin Bagels: Add cinnamon and raisins to the dough for a sweet twist.

FAQs About Sourdough Bagels:

1. How long does it take to make sourdough bagels?

From start to finish, making sourdough bagels takes about 12-15 hours, including the rise time for the dough and the fermentation process.

2. Can I make sourdough bagels in advance?

Yes, you can refrigerate the bagels after shaping and let them proof overnight in the fridge. Just bring them to room temperature and boil before baking.

3. Why did my sourdough bagels come out flat?

Flat bagels are typically a result of over-proofing or not shaping them properly. Make sure you shape the dough into tight balls and don’t overproof the dough.

4. Can I use all-motive flour as opposed to bread flour?

You can use all-cause flour, but the bagels will be much less chewy than the ones made with high-protein bread flour.

5. Can I freeze sourdough bagels?

Yes, you could freeze sourdough bagels. Simply wrap them for my part in plastic wrap and save them in an airtight field or freezer bag.

6. Can I use on the spot yeast instead of sourdough starter?

While the conventional sourdough bagel recipe is predicated on a herbal sourdough starter for flavor and texture, you could use immediately yeast instead. However, keep in thoughts that the usage of yeast will result in a exceptional taste profile, with less tang and complexity. You’ll additionally want to modify the rising times, as yeast rises lots quicker than sourdough.

7. Why is my sourdough bagel dough too sticky?

If your sourdough bagel dough is too sticky, it’s possibly due to too much water or no longer sufficient flour. Sourdough dough has a tendency to be slightly wetter than yeast-based doughs, but it have to nonetheless be viable. Add a piece greater flour, a tablespoon at a time, until the dough reaches a clean, elastic consistency that doesn’t stick to your arms.

8. How can I tell when my sourdough bagel dough is ready to bake?

Your dough is ready to bake when it has risen sufficiently and looks puffy but still holds its shape. If you poke the dough with a finger, it should leave a slight indentation that doesn’t immediately bounce back.

9. Why Are Sourdough Bagels Better Than Regular Bagels?

Sourdough bagels have a unique tangy flavor and chewy texture due to the fermentation process of the sourdough starter. Unlike bagels made with commercial yeast, sourdough bagels are often easier to digest and have added nutritional benefits, like improved gut health, thanks to the natural probiotics.

10. How Do I Store Sourdough Bagels to Keep Them Fresh?

To keep sourdough bagels fresh, store them in a paper bag at room temperature for up to two days. For longer storage, wrap them tightly in plastic or foil and freeze for up to three months. Toast them directly from frozen for a fresh taste.

11. What Toppings Work Best with Sourdough Bagels?

Classic toppings like cream cheese, smoked salmon, and capers pair beautifully with sourdough bagels. For a sweeter option, try cream cheese with honey or jam. Seeds like sesame, poppy, or everything seasoning are also excellent options for topping before baking.

Conclusion

Homemade sourdough bagels are more than just a treat; they’re a celebration of the timeless art of baking. By combining the tangy flavors of sourdough with the chewy, golden-brown crust of a perfectly baked bagel, you’re creating a meal that’s not only delicious but also deeply satisfying. The process, from cultivating an active sourdough starter to boiling and baking the dough, connects you to traditional baking techniques that have stood the test of time.

Whether you’re enjoying a classic everything bagel, experimenting with sweet variations like cinnamon raisin, or pairing them with spreads and toppings, these bagels are a versatile addition to any table. For even more breakfast inspiration, why not Explore Creative Breakfast Ideas Like Mini Pancakes or pair your bagels with a Healthy Drink Like Chia Seed Water? Want a hearty breakfast to go with your bagels? Try Our Breakfast Burrito Recipe for a meal that’s sure to satisfy.

Baking sourdough bagels at home is a journey worth taking. Not only will you master new skills, but you’ll also enjoy the rewards of creating something truly delicious from scratch. If you’re inspired by this recipe, be sure to share your creations with us! Follow us on Facebook, Instagram, Pinterest, and X for more recipes, tips, and inspiration to keep your baking adventures exciting!