Sourdough Bagels Recipe
This post is all about making the best sourdough bagels recipe.
Is there anything better than a fresh, homemade bagel with a smear of cream cheese or a dollop of butter?
If you’ve ever thought making bagels at home sounded complicated, I’m here to show you how sourdough can make the process simple and delicious.
My first time making sourdough bagels felt a little intimidating—would they be chewy enough? Would they hold their shape?
Spoiler alert: they turned out beautifully, and now they’re a staple in my kitchen.
Whether you’re a sourdough pro or a beginner, this recipe will have you whipping up bakery-quality bagels in no time.
Why Sourdough Bagels?
Sourdough bagels have a depth of flavor that’s unmatched by store-bought varieties.
The natural fermentation adds a tangy complexity, and the chewy texture is spot on.
Plus, making them at home means you can customize flavors and toppings to your heart’s content.
Ingredients
For 8 medium-sized bagels, you’ll need:
- 200g active sourdough starter (about ¾ cup)
- 500g bread flour (about 4 cups)
- 250g water (about 1 cup)
- 10g sea salt (2 tsp)
- 20g honey or sugar (1 tbsp)
- Optional toppings: Sesame seeds, poppy seeds, dried onions, or coarse salt
Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine the sourdough starter, water, honey (or sugar), and salt. Stir in the bread flour until a stiff dough forms. You’ll need to knead it by hand for about 8-10 minutes until it’s smooth and elastic.
Step 2: First Rise
Cover the bowl with a damp towel and let the dough ferment at room temperature for 4-6 hours, or until it has slightly risen and feels light.
Step 3: Shape the Bagels
Divide the dough into 8 equal pieces (about 100g each). Roll each piece into a ball, then poke a hole through the center with your finger. Stretch the hole slightly to form a ring—it should be about 1½ inches wide. Place the shaped bagels on a parchment-lined baking sheet.
Step 4: Overnight Rest
Cover the bagels with plastic wrap and refrigerate them overnight. This slow fermentation develops their flavor and makes the dough easier to handle.
Step 5: Boil the Bagels
Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add a tablespoon of honey or sugar (this adds a touch of sweetness and helps create a glossy crust). Boil each bagel for 30-60 seconds per side, then return them to the baking sheet.
Step 6: Add Toppings
Brush the bagels with an egg wash (1 beaten egg mixed with a splash of water) and sprinkle on your favorite toppings.
Step 7: Bake
Bake the bagels for 20-25 minutes, or until they’re golden brown and sound hollow when tapped on the bottom. Let them cool on a wire rack before slicing.
My Sourdough Bagels Recipe Journey
I’ve always loved a good bagel, but I never imagined I’d be able to make them myself.
The first time I boiled the dough and watched it puff up in the water, I felt so accomplished. Now, these sourdough bagels are a weekend tradition in our house.
I can’t wait for you to experience that same joy when you make them!
FAQ
Q: Do I have to boil the bagels?
A: Yes! Boiling is essential for achieving the classic chewy texture and glossy crust that bagels are known for.
Q: Can I use whole wheat flour?
A: You can substitute up to 50% of the bread flour with whole wheat flour, but keep in mind the bagels may be denser.
Q: How do I store leftover bagels?
A: Store them in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze them in a resealable bag.
Q: What are some unique topping ideas?
A: Try everything bagel seasoning, shredded cheese, garlic powder, or even cinnamon sugar for a sweet twist.
Making sourdough bagels is such a rewarding experience. From the tangy flavor to the endless topping possibilities, these bagels are sure to become a favorite in your home.
Let me know what toppings you try—I’d love to hear about your creations!
