There is something truly magical about homemade bagels, especially when made with natural fermentation. This Sourdough Bagels Recipe captures that wonderful balance of chewy texture, subtle tang, and golden crust that only slow-risen dough can achieve. Whether you’re a sourdough fan or a bagel lover, making these beauties from scratch turns a simple breakfast staple into a joyous baking adventure that fills your kitchen with the most inviting aromas and promises a delicious reward.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role, from the sourdough starter that infuses the dough with tang and depth, to the honey that adds subtle sweetness and helps achieve a glossy crust. Gather these essentials to make the perfect batch of bagels each time.
- ½ cup sourdough starter: This natural leavening adds flavor complexity and a perfect chewy crumb.
- 1 cup water (250g): Hydrates the flour and activates the starter for fermentation.
- 2 tablespoons sugar: Feeds the yeast and balances the sour notes with gentle sweetness.
- 2 teaspoons salt: Enhances flavor and strengthens the dough structure.
- 4 cups all-purpose flour (spooned and leveled; 480g): Forms the dough’s sturdy base and chewy texture.
- 1 tablespoon honey: Added to the boiling water, it helps develop the shiny, golden-brown crust.
- 1 large egg (beaten): Creates a beautiful egg wash for gloss and helps the toppings stick.
- Assorted seasonings (everything bagel seasoning, poppy seeds, cheese, etc.): Customize to your taste and add visual appeal.
How to Make Sourdough Bagels Recipe
Step 1: Mix and Knead the Dough
Begin by combining your sourdough starter, water, sugar, and salt in the bowl of a stand mixer. This mixture awakens your starter and sets the stage for a flavorful dough. Add the flour gradually and knead using the dough hook until a smooth, firm, and non-sticky dough forms—usually around 6-7 minutes. This step develops the gluten necessary for that characteristic chewy texture unique to bagels.
Step 2: Let the Dough Rest Overnight
Cover the dough and let it rest for 10 to 12 hours. This slow fermentation is what makes the Sourdough Bagels Recipe stand apart — it deepens the flavor, creates a lovely tang, and improves the dough’s elasticity. Patience here really pays off with a satisfying taste and texture.
Step 3: Shape the Bagels
Once rested, line a large baking sheet with parchment paper. Divide your dough into eight equal pieces—this ensures every bagel ends up perfectly portioned. Roll each piece into a smooth, tight ball, then use your thumb to poke a hole in the center. Gently stretch this hole until it measures about 1.5 to 2 inches wide. Place the shaped bagels on the baking sheet, cover them, and let them rise again for 30 to 45 minutes until puffy and inviting.
Step 4: Boil the Bagels
Preheat your oven to 425 degrees Fahrenheit. Bring a medium pot of water to a boil, adding the honey to enhance browning and sweetness. Boil each bagel for one minute on each side — this simmering step is crucial to creating the perfect shiny crust and chewy interior that is the hallmark of great bagels.
Step 5: Apply Egg Wash and Add Toppings
After boiling, carefully remove the bagels with a slotted spoon and let excess water drip off. Place them back on the parchment-lined baking sheet. Brush each bagel generously with the beaten egg to ensure a golden finish. Then generously sprinkle your choice of seasonings like everything bagel seasoning, poppy seeds, or even cheese for that extra burst of flavor and crunch.
Step 6: Bake to Perfection
Bake the bagels for 25 to 28 minutes or until they turn a beautiful golden brown on top. Your kitchen will smell irresistible by now. Allow them to cool for about 15 minutes before digging in — this rest lets the crumb set so each bite is chewy and satisfying.
How to Serve Sourdough Bagels Recipe
Garnishes
Bagels are a canvas for fresh and vibrant garnishes. Classic cream cheese is a must, but for a little extra excitement, try topping with smoked salmon, capers, thinly sliced red onions, or fresh dill. For a sweet twist, spread with honey butter or your favorite jam.
Side Dishes
The perfect side dishes complement the heartiness of sourdough bagels. Enjoy them alongside fresh fruit salad, crisp green salads, or a warm bowl of seasonal soup. A simple avocado smash with a touch of lemon and chili flakes also pairs beautifully for a fresh, healthy addition.
Creative Ways to Present
If you want to impress, slice your bagels in half and make mini sandwiches filled with eggs, cheese, and bacon or veggies. You can also toast bagels and stack with colorful layers of hummus, sprouts, and roasted peppers for a vibrant vegetarian option. The Sourdough Bagels Recipe lends itself well to endless creative ideas.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store any leftover sourdough bagels in an airtight container or tightly sealed plastic bag at room temperature for up to 2 days. This helps keep their crust crisp while preserving the chewy interior. Avoid refrigeration as it can dry them out.
Freezing
You can freeze these bagels for longer storage by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. Freeze for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or toast directly from the freezer.
Reheating
The best way to revive your bagels is by toasting them lightly. This refreshes their crisp crust and chewy inside. If frozen, give them a quick zap in the microwave for 20 seconds before toasting to warm evenly without drying out.
FAQs
Can I use a different flour instead of all-purpose?
Yes, you can experiment with bread flour for extra chewiness or a blend with whole wheat flour for added flavor and nutrients, but the texture and rise may vary slightly.
Do I have to boil the bagels before baking?
Boiling is essential for creating the bagels’ signature crust and dense, chewy interior. Skipping it will result in a bread-like texture rather than true bagels.
How important is the sourdough starter for this recipe?
The starter adds unique tang and natural fermentation that makes these bagels special. Without it, the flavor will be less complex, though you could substitute commercial yeast but expect a different taste.
Can I add different toppings other than the traditional ones?
Absolutely! Feel free to try everything from sesame seeds to za’atar, sea salt, or even shredded cheese to customize these bagels to your liking.
Is this recipe suitable for beginners?
Yes! While it requires some time due to fermentation, the steps are straightforward, and the results are incredibly rewarding. Just follow the instructions, and you’ll be enjoying delicious sourdough bagels in no time.
Final Thoughts
If you’ve ever dreamed of making authentic, chewy, and flavorful bagels at home, this Sourdough Bagels Recipe is your new best friend. It’s a delicious project to look forward to with every step bringing you closer to a bakery-quality treat fresh from your own oven. Dive in, enjoy the process, and get ready for some serious bagel love.
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Sourdough Bagels Recipe
- Prep Time: 15 minutes active; 10-12 hours resting
- Cook Time: 35 minutes (boiling and baking combined)
- Total Time: 10 hours 40 minutes
- Yield: 8 bagels
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These homemade sourdough bagels are chewy with a slightly tangy flavor, thanks to the natural fermentation of the sourdough starter. Boiled briefly before baking, they develop a shiny crust and a dense, satisfying texture perfect for any topping or sandwich creation.
Ingredients
Starter and Dough
- ½ cup sourdough starter
- 1 cup water (250g)
- 2 tablespoons sugar
- 2 teaspoons salt
- 4 cups all-purpose flour (spooned and levelled; 480g)
Boiling and Topping
- 1 tablespoon honey
- 1 large egg (beaten)
- Assorted seasonings (everything bagel seasoning, poppy seeds, cheese, etc.)
Instructions
- Mix Ingredients: In a stand mixer bowl, combine the sourdough starter, water, sugar, and salt to create the wet base for the dough.
- Knead Dough: Add the all-purpose flour and knead with the dough hook attachment until a smooth, firm, and non-sticky dough forms, about 6-7 minutes. Adjust by adding extra flour or water as needed. Cover and let the dough rest and ferment at room temperature for 10 to 12 hours to develop flavor and texture.
- Prepare Baking Sheet: Line a large baking sheet with parchment paper to prevent sticking during baking.
- Shape Bagels: Divide the rested dough into 8 equal portions. Roll each portion into a smooth, tight ball. Create a hole in the center of each ball with your thumb and gently stretch it to about 1.5-2 inches in diameter. Place formed bagels on the baking sheet, cover, and let rise for another 30-45 minutes until puffy.
- Boil Bagels: Preheat the oven to 425°F (220°C). In a medium pot, bring 6 cups of water and 1 tablespoon honey to a boil. Boil each bagel for 1 minute on each side. Use a slotted spoon to carefully remove them, allowing excess water to drain off before returning them to the lined baking sheet.
- Apply Egg Wash and Season: Brush each boiled bagel generously with the beaten egg wash to help toppings adhere and promote browning. Coat each bagel with your choice of seasonings such as everything bagel seasoning, poppy seeds, or shredded cheese.
- Bake Bagels: Place the baking sheet in the preheated oven and bake for 25-28 minutes until the bagels are golden brown on top.
- Cool and Serve: Allow the bagels to cool on a wire rack for at least 15 minutes before slicing and serving. Enjoy your freshly baked sourdough bagels!
Notes
- The long fermentation time improves flavor but requires planning ahead.
- Boiling the bagels before baking gives them their classic chewy crust.
- You can customize toppings to suit your preference.
- Ensure the dough is not overly sticky to make shaping easier.
- Letting bagels cool before slicing prevents them from becoming gummy inside.
