There’s something special about homemade bagels, and when you add sourdough to the mix, you get next level flavor and chewiness. This sourdough bagel recipe gives you perfectly golden, slightly tangy bagels with a crisp crust and soft, chewy interior. No commercial yeast needed, just patience and a little love for the process! Once you try making these at home, store bought bagels just won’t compare. Ready to bake? Let’s get started!
Table of Contents
Why You’ll Love This Sourdough Bagel Recipe
- Incredible Flavor, the natural fermentation process gives these bagels a deliciously tangy depth you can’t get from regular bagels.
- Perfect Chewiness, boiling before baking creates that signature chewy texture and glossy crust.
- No Commercial Yeast Needed, your sourdough starter does all the work, making this a naturally leavened recipe.
- Make-Ahead Friendly, slow fermentation enhances flavor, and you can prep the dough in advance for fresh bagels any time.
- Endless Customization, add your favorite toppings like sesame seeds, everything seasoning, or even a cinnamon sugar twist!
Ingredients You’ll Need
Essential Ingredients
Making the perfect sourdough bagel recipe starts with simple, high quality ingredients. Here’s what you’ll need:
- Sourdough starter, the heart of this recipe, giving the bagels their signature tang.
- Bread flour, high protein flour creates that ideal chewy texture.
- Water, hydrates the dough and activates the starter.
- Salt, enhances flavor and controls fermentation.
- Sweetener, honey, malt syrup, or sugar helps with browning and flavor.
Note: You can find the printable recipe with exact measurements below.
Variations and Substitutions
Flour Alternatives
Want to switch up the flour? While bread flour gives the best chew, you can use:
- All purpose flour, slightly softer texture, still delicious.
- Whole wheat flour, adds a nutty flavor and extra fiber.
- Spelt or rye flour, great for depth of flavor but mix with bread flour for structure.
Sweetener Options
Sweeteners not only add flavor but also help with fermentation:
- Honey, a natural, slightly floral sweetness.
- Barley malt syrup, classic for traditional bagels, enhancing chew and color.
- Maple syrup or brown sugar, great for a deeper, caramelized taste.
Topping Ideas
The best part of homemade bagels is customizing the toppings! Here are some favorites:
- Classic, sesame seeds, poppy seeds, everything bagel seasoning.
- Savory, garlic flakes, onion flakes, coarse salt.
- Sweet, cinnamon sugar, dried fruit bits, shredded coconut.
Get creative and mix up your favorites for the perfect bagel experience!
How to Make Sourdough Bagels
Step-by-Step Guide to Sourdough Bagels
1. Prepare the Dough:
In a large mixing bowl, combine your active sourdough starter, water, and sweetener until well mixed. Add the bread flour and salt, then stir until a rough dough forms. Knead by hand or with a stand mixer for about 8 to 10 minutes until smooth and elastic. Cover and let it rest for 30 minutes.
2. Bulk Fermentation (First Rise):
Cover the bowl with a damp towel and let the dough rise at room temperature for 4 to 6 hours, or until it becomes puffy but not doubled. If your kitchen is cool, this may take longer. You can also do a few stretch and folds during the rise to strengthen the dough.
3. Shape the Bagels:
Turn the dough onto a floured surface and divide it into equal pieces (about 8 to 10). Roll each piece into a ball, then poke a hole in the center with your finger. Gently stretch the hole to form a bagel shape, about 1.5 to 2 inches wide in the center.
4. Second Rise (Cold Fermentation):
Place shaped bagels on a parchment lined baking sheet. Cover loosely and refrigerate overnight or at least 12 hours. This slow fermentation deepens the flavor and improves texture. The bagels should slightly puff up but not overproof.
5. Boil the Bagels:
Fill a large pot with water and bring to a gentle boil. Add 1 tablespoon of honey or barley malt syrup for a classic bagel crust. Boil bagels 30 to 45 seconds per side, the longer the boil, the chewier the bagel. Remove with a slotted spoon and drain on a wire rack.
6. Add Toppings:
While the bagels are still damp from boiling, sprinkle or dip them into your chosen toppings, such as sesame seeds, everything bagel seasoning, or cinnamon sugar. For better adhesion, press the toppings lightly onto the surface before transferring the bagels to the baking sheet.
7. Bake to Perfection:
Preheat your oven to 425°F (220°C). Place the boiled bagels on a parchment lined baking sheet and bake for 20 to 25 minutes, or until they turn deep golden brown. Let them cool on a wire rack for at least 15 minutes before slicing. Enjoy fresh or toasted!
Alternative Methods & Variations
How to Make Overnight Sourdough Bagels
For an easy morning bake, prepare the dough the evening before. Let it rise at room temperature for 3 to 4 hours, then shape the bagels and place them on a baking sheet. Cover and refrigerate overnight for 12 to 18 hours. In the morning, boil and bake straight from the fridge, no need to bring them to room temperature. This long fermentation enhances the sourdough flavor!
Adjusting Fermentation Time for Different Schedules
Need to speed things up? Let the dough rise in a warm spot (75 to 80°F) to reduce bulk fermentation time. In a rush, skip cold fermentation and allow the shaped bagels to rise at room temperature for 2 to 3 hours before boiling. If you want deeper flavor, extend the cold fermentation up to 48 hours, just keep them covered to prevent drying.
Gluten-Free Sourdough Bagel Variation
To make gluten free sourdough bagels, swap bread flour with a 1 to 1 gluten free flour blend plus 1 teaspoon of xanthan gum for structure. Use a gluten free sourdough starter and expect a softer dough that is harder to shape. To help, refrigerate the dough for 30 minutes before shaping. The texture will be different, more tender, less chewy, but still delicious!
Pro Tips for the Best Sourdough Bagels
Secrets to Achieving the Perfect Chewy Texture
- Use high protein bread flour, this gives bagels their signature chew.
- Knead thoroughly, develops gluten strength for a firm bite.
- Boil before baking, the hot water gelatinizes the starch, creating a shiny crust.
- Longer cold fermentation = better flavor, the extended resting time deepens tanginess and texture.
- Bake at high heat, a hot oven ensures crisp, golden exteriors without over drying.
Avoiding Common Mistakes
- Dense bagels? Dough may have under fermented. Make sure your starter is active and bubbly.
- Flat bagels? Over proofing weakens the dough structure, watch for slight puffing, not doubling.
- Tough crust? Boil bagels for no more than 30 to 45 seconds per side, too long makes them overly dense.
- Burnt bottoms? Use parchment paper or a silicone mat to prevent over browning.
- Too sour? Shorten the cold fermentation to 8 to 12 hours for a milder tang.
How to Serve & Enjoy
Best Ways to Eat Sourdough Bagels
A freshly baked sourdough bagel is a treat on its own, but the real fun begins when you start experimenting with how to eat them! Slice them in half, toast for extra crunch, and slather with your favorite spreads. Enjoy them as a classic breakfast with cream cheese, make a hearty sandwich, or turn them into mini pizza bagels. However you choose to eat them, these chewy, golden bagels are bound to be a hit!
Topping & Spread Ideas
Take your sourdough bagel recipe to the next level with these delicious topping ideas:
- Classic Cream Cheese, plain, herbed, or whipped for a creamy finish.
- Savory Favorites, smoked salmon, avocado, sliced tomatoes, red onion, and capers.
- Sweet Options, peanut butter, almond butter, or Nutella with banana slices.
- Homemade Flavored Butters, honey butter, cinnamon butter, or maple butter.
- Egg and Cheese Bagel, scrambled or fried egg with melted cheese for a protein packed meal.
What to Serve with Sourdough Bagels
Pair your sourdough bagels with a tasty side to complete your meal:
- Fresh fruit salad, a light, refreshing contrast to the bagel’s chewiness.
- Scrambled eggs or omelets, a perfect balance of protein and carbs.
- Yogurt with granola, a creamy, crunchy side for a well rounded breakfast.
- Smoothies, a quick, nutritious pairing for busy mornings.
- Try it with our Healthy Donuts Recipe for a simple, tasty side that satisfies your sweet tooth!
Sourdough Bagel Nutrition Facts
Caloric Breakdown and Key Nutrients
A typical sourdough bagel provides a balanced mix of carbs, protein, and fiber, making it a satisfying meal choice. Here’s a rough breakdown per bagel:
| Nutrient | Amount per Serving | Notes |
|---|---|---|
| Calories | 250 to 300 kcal | Varies by toppings |
| Protein | 10g | Supports muscle growth |
| Carbohydrates | 50g | Provides energy |
| Fiber | 3 to 4g | Aids digestion |
| Fat | 1 to 2g | Naturally low fat |
| Sodium | 400 to 500mg | Can be adjusted |
| Iron | 10% DV | Essential for blood health |
Health Benefits of Sourdough Bagels
Sourdough fermentation improves digestibility and nutrient absorption. The natural fermentation process breaks down gluten, making these bagels easier to digest. The live cultures in sourdough can support gut health, while the lower glycemic index means they won’t spike blood sugar as much as regular bagels. Plus, they are free from preservatives and artificial additives, making them a wholesome alternative to store bought varieties.
How to Make Them Even Healthier
For an even healthier sourdough bagel recipe, try these simple swaps:
- Use whole wheat flour, adds fiber and extra nutrients.
- Reduce salt, cut back for a lower sodium option.
- Top with seeds, sesame, flax, or chia seeds boost protein and healthy fats.
- Skip the sugar, honey or maple syrup add natural sweetness without refined sugar.
- Pair with protein, serve with eggs or yogurt to balance carbs with protein.
How to Store & Keep Fresh
The Best Way to Store Homemade Bagels
Fresh sourdough bagels taste best the day they are made, but you can store them for later. Keep them in an airtight container or a paper bag at room temperature for up to 2 days. For longer storage, freeze them in a sealed freezer bag for up to 3 months. Slice before freezing for easy toasting later! Avoid storing in the fridge, as it can dry them out.
How to Reheat Without Drying Them Out
To restore that fresh baked texture, avoid the microwave, it makes them chewy in the wrong way. Instead, try:
- Toasting, slice in half and toast for a crisp, warm bagel.
- Oven Method, wrap in foil and warm at 350°F (175°C) for 8 to 10 minutes.
- Steam Method, sprinkle with water and bake uncovered at 325°F (160°C) for a softer result.
For frozen bagels, thaw at room temperature before reheating. A quick toast or oven warm up brings them back to life!
Frequently Asked Questions
Can I make sourdough bagels without commercial yeast?
Yes! This sourdough bagel recipe relies entirely on an active sourdough starter for natural fermentation. No commercial yeast is needed. Just ensure your starter is bubbly and strong before using it. The process takes longer than yeasted bagels, but the reward is a richer, more complex flavor and a perfectly chewy texture.
How do I know if my sourdough starter is active enough for bagels?
Your starter should be doubled in volume, full of bubbles, and pass the float test; drop a spoonful in water, and if it floats, it is ready! If your starter looks sluggish, feed it 4 to 6 hours before baking and keep it in a warm spot. A weak starter can lead to dense, under risen bagels.
Why do bagels need to be boiled before baking?
Boiling is what gives bagels their signature chew and shiny crust. The hot water sets the outer dough, preventing the bagels from spreading in the oven while creating a crisp, golden exterior. Adding honey or barley malt syrup to the boiling water enhances the classic bagel flavor and color.
Can I freeze sourdough bagels for later?
Absolutely! Slice them first for easy toasting, then freeze in an airtight bag for up to 3 months. To enjoy later, thaw at room temperature or pop them straight into the toaster. Avoid refrigerating bagels, it dries them out. A quick toast or warm up in the oven brings them back to life!
How can I make flavored sourdough bagels like cinnamon raisin or jalapeo cheddar?
To flavor your bagels, mix in 1/2 cup of add ins during the final kneading stage. Try cinnamon and raisins for a sweet version or diced jalapeños and shredded cheddar for a spicy, cheesy twist. You can also add garlic, sun dried tomatoes, or herbs for a savory spin on the classic!
What’s the difference between sourdough bagels and regular bagels?
Sourdough bagels are naturally leavened with a sourdough starter, giving them a tangier flavor and chewier texture compared to yeast risen bagels. They also have a slower fermentation process, which develops more depth in taste and makes them easier to digest. Regular bagels, made with commercial yeast, rise faster but lack the same depth of flavor.
More Easy Homemade Bread Recipes
If you love homemade baked goods, here are some must try recipes:
- Cinnamon Roll Cheesecake Recipe, a dreamy fusion of gooey cinnamon rolls and creamy cheesecake.
- Air Fryer Cinnamon Rolls, soft, fluffy, and ready in minutes with an air fryer!
- Peach Crumble Recipe Easy Crispy, a simple, crispy dessert that pairs perfectly with ice cream.
Enjoy your homemade sourdough bagels, and let us know how they turned out in the comments below!
Homemade Sourdough Bagels
Equipment
- Mixing Bowl
- Stand Mixer
- Baking Sheet
- Pot
- Oven
Ingredients
Bagel Dough
- 100 g active sourdough starter 100% hydration sourdough starter
- 500 g bread flour
- 300 ml water
- 10 g salt
- 10 g honey or malt syrup
Bagel Toppings
- ¼ cup sesame seeds optional
- ¼ cup poppy seeds optional
- 1 tbsp everything bagel seasoning optional
Instructions
- In a large bowl, combine the active sourdough starter, water, and honey. Add the bread flour and salt, then mix until a rough dough forms. Knead by hand or with a mixer until smooth and elastic.
- Cover the dough with a damp cloth and let it undergo bulk fermentation at room temperature for 4 to 6 hours until it becomes puffy.
- Turn the dough onto a floured surface, divide it into 8 equal pieces, and shape each piece into a ball with a central hole to form bagels.
- Place the shaped bagels on a parchment lined baking sheet, cover loosely, and refrigerate overnight (at least 12 hours) for a slow cold fermentation.
- Bring a large pot of water to a gentle boil, add a tablespoon of honey or barley malt syrup, and boil each bagel for 30 to 45 seconds per side to set the crust.
- Preheat the oven to 425°F (220°C) and bake the boiled bagels for 20 to 25 minutes until deep golden brown. Let cool on a wire rack before serving.
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