The first time I attempted a sourdough bagel recipe, I had no idea what to expect. After all, sourdough baking felt intimidating, and bagels seemed even trickier. But I loved the idea of making them from scratch, so I gave it a shot. I carefully mixed my dough, shaped the bagels, and let them rise overnight. The next morning, as they boiled and baked, my kitchen filled with the most incredible aroma. When I finally took a bite, I couldn’t believe it—chewy, golden, and packed with that signature tangy flavor. That moment made me realize homemade bagels were totally worth the effort.
If you’ve ever wanted to bake bagels at home, this sourdough bagel recipe is a game-changer. Not only does it create the perfect texture, but it also enhances flavor through natural fermentation. Plus, with simple ingredients and a little patience, you can enjoy bakery-quality bagels anytime. So, let’s get started!
Table of Contents
Why You’ll Love This Sourdough Bagel Recipe
Convenient and Freezer-Friendly – These bagels freeze beautifully, so you can always have homemade bagels ready to enjoy. Whether toasted with cream cheese or stacked into a breakfast sandwich, they deliver bakery-quality results every time.
Incredible Texture and Flavor – These bagels have the perfect balance of chewiness and a rich, tangy taste from natural fermentation. Unlike store-bought versions, they contain no preservatives, making them fresher and healthier.
Customizable and Easy to Make – You can top them with anything, from sesame seeds to everything seasoning. While they take time, the hands-on work is minimal, making them perfect for weekend baking.
Ingredients for the Best Sourdough Bagel Recipe
Gather these simple ingredients to make delicious, chewy sourdough bagels with a rich, tangy flavor. Precise measurements ensure perfect results every time.
1. Sourdough Starter
- 100g (½ cup) active sourdough starter, bubbly and well-fed
2. Flour
- 500g (4 cups) bread flour for a strong, chewy texture
3. Water
- 250g (1 cup) warm water, around 90-95°F (32-35°C) for proper fermentation
4. Sweetener
- 20g (1 tbsp) honey or malt syrup to enhance flavor and browning
5. Salt
- 10g (2 tsp) fine sea salt to balance flavors
6. Optional Toppings
- Sesame seeds, poppy seeds, or everything bagel seasoning for extra crunch and flavor
7. Water Bath Ingredients
1 tbsp honey or barley malt syrup for a classic bagel shine
2 liters (8 cups) water for boiling
How to Make Sourdough Bagel Recipe
Follow these simple steps to create delicious, homemade sourdough bagels that are chewy, flavorful, and perfect every time.
1. Prepare the Sourdough Starter
Ensure your sourdough starter is active and bubbly before use. Feed it 4-6 hours before baking.
2. Mix the Dough
Combine 500g of bread flour, 250g of warm water, and 100g of sourdough starter. Stir in 1 tbsp honey and 2 tsp salt.
3. Knead the Dough
Knead the dough for 8-10 minutes until smooth and elastic. Add a little flour if it’s too sticky.
4. Let the Dough Rise
Place the dough in a greased bowl. Cover and let rise for 4-6 hours, or until doubled in size.
5. Shape the Bagels
Divide the dough into 8 equal portions. Roll each into a ball and poke a hole in the center.
6. Proof the Bagels
Place the shaped bagels on a baking sheet lined with parchment paper. Let them rise for 30-45 minutes.
7. Boil the Bagels
Preheat a large pot of water with 1 tbsp honey. Boil each bagel for 1-2 minutes per side.
8. Bake the Bagels
Preheat the oven to 425°F (220°C). Bake the boiled bagels for 20-25 minutes, until golden brown.
9. Cool and Enjoy
Let the bagels cool on a wire rack for 10 minutes before slicing. Enjoy fresh or toasted!
How to Store Sourdough Bagels
Refrigerating Sourdough Bagels
To store leftover sourdough bagels, place them in an airtight container or resealable bag. Refrigerate for up to 4-5 days. When ready to eat, simply toast or warm them in the oven at 350°F (175°C) for 5-7 minutes. This will refresh the texture and bring back their chewy goodness.
Can You Freeze Sourdough Bagels?
Yes, you can freeze sourdough bagels for up to 3 months. To freeze, slice them first and wrap each bagel individually in plastic wrap. Then, place them in a freezer-safe bag or container. To thaw, leave the bagels at room temperature for 1-2 hours. For a warm, fresh bagel, toast it directly from frozen or reheat it in the oven for 10 minutes at 350°F (175°C).
Serving Suggestions for Sourdough Bagel Recipe
Classic Breakfast Pairings
Start your day with a classic breakfast by spreading cream cheese, butter, or your favorite jam on a sourdough bagel. You can also top it with smoked salmon, capers, and fresh dill for a delicious bagel with lox. Pair with a hot cup of coffee or freshly squeezed juice for a simple yet satisfying meal.
Hearty Lunch Options
For lunch, transform your sourdough bagel into a sandwich. Layer it with avocado, turkey, cheese, and leafy greens for a nutritious and filling option. Alternatively, make a classic bagel BLT, adding crispy bacon, lettuce, and tomato for a savory twist.
Fun Variations for Special Occasions
Consider serving your sourdough bagels with a variety of spreads and toppings at brunch gatherings. Offer a selection of flavored cream cheeses, such as garlic herb or honey walnut, alongside fresh fruits and nuts. For a more festive touch, try topping with a poached egg and hollandaise sauce for an upscale brunch experience.
Savory or Sweet?
For those who prefer something sweet, drizzle your sourdough bagel with honey or maple syrup. Add a sprinkle of cinnamon for an extra layer of flavor. Whether savory or sweet, these bagels make a versatile choice for any occasion!
Mistakes to Avoid When Making Sourdough Bagel Recipe
1. Using an Inactive Sourdough Starter
One of the biggest mistakes when making sourdough bagels is using an inactive or underfed sourdough starter. Always make sure your starter is bubbly and active before using it. If it hasn’t been fed recently, give it time to ferment properly, ideally 4-6 hours before use.
2. Overworking the Dough
Another common error is over-kneading the dough. While it’s important to knead, doing so for too long can make the bagels tough. Instead, knead the dough just until it becomes smooth and elastic—this should only take 8-10 minutes.
3. Not Boiling the Bagels Long Enough
Boiling the sourdough bagels before baking is essential for achieving that chewy, traditional bagel texture. Boil them for 1-2 minutes on each side. If you don’t boil them long enough, your bagels may not develop the desired texture.
4. Skipping the Proofing Stage
Proofing the shaped bagels is crucial for achieving the right rise. Skipping this step or rushing it can result in dense bagels. Allow the dough to rise for 30-45 minutes before boiling, ensuring a light and airy texture.
5. Incorrect Oven Temperature
Baking at too low a temperature can lead to soft bagels, while too high can burn them. Make sure your oven is preheated to 425°F (220°C) for the perfect golden-brown bagel.
Related Recipes
If you love making sourdough bagels, you might also enjoy these delicious recipes:
- Vegan Jalapeno Cheese Artisan Bread Recipe – A spicy, cheesy bread that’s perfect for any occasion.
- Granola Banana Bread Recipe – A hearty and healthy twist on classic banana bread with a granola crunch.
- Vegan Chocolate Chip Banana Bread – A delicious, dairy-free banana bread packed with rich chocolate chips.
- Paleo Diet Bread Recipe – A gluten-free and grain-free bread option perfect for paleo diet followers.
Each of these recipes brings something unique to the table, from vegan options to gluten-free treats, all sure to satisfy your cravings!
Print
Sourdough Bagel Recipe
This homemade sourdough bagel recipe will guide you through creating soft, chewy, and flavorful bagels. The process includes mixing, boiling, and baking for the perfect texture and taste. Whether you’re a seasoned baker or a beginner, you’ll love the delicious result of these freshly made bagels.
- Total Time: 8 hours 35 minutes (including resting time)
- Yield: 8–10 bagels 1x
Ingredients
- 1 cup sourdough starter
- 3 1/2 cups all-purpose flour
- 1 1/2 cups warm water
- 1 tbsp sweetener (such as honey or sugar)
- 1 1/2 tsp salt
- 1 tbsp baking soda (for water bath)
Instructions
- Mix the dough: Combine sourdough starter, flour, water, sweetener, and salt in a bowl. Stir until the dough forms, then knead until smooth.
- Rest the dough: Allow the dough to rest and rise for 6-8 hours or overnight until doubled in size.
- Shape the bagels: Divide the dough into 8-10 equal pieces, roll them into balls, and poke a hole in the center to shape them into bagels.
- Boil the bagels: Bring water to a boil with baking soda. Boil each bagel for 1-2 minutes, flipping halfway through.
- Bake the bagels: Preheat the oven to 425°F (220°C). Place the boiled bagels on a baking sheet and bake for 20-25 minutes until golden brown.
- Cool and serve: Let the bagels cool on a wire rack before enjoying!
Notes
- For extra flavor, try topping the bagels with sesame seeds or poppy seeds before baking.
- You can store leftover bagels in an airtight container for up to 2-3 days or freeze them for longer storage.
- For a softer bagel, reduce the boiling time by 30 seconds.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
In conclusion, these sourdough bagels are not only delicious but also offer several health benefits. Thanks to the natural fermentation process, they are easier to digest and have a lower glycemic index than regular bagels. Plus, they’re packed with whole-grain goodness when made with bread flour. Best of all, this recipe is simple and straightforward, making it easy for anyone, even beginners, to try. Whether you’re enjoying them for breakfast or making them for a special occasion, they’re sure to impress. So why not give this sourdough bagel recipe a try? You’ll love the chewy texture, tangy flavor, and the satisfaction of making fresh, homemade bagels from scratch!
FAQs
Can I make sourdough bagels without a starter?
No, a sourdough starter is essential for the tangy flavor and texture of the bagels. You can make your own starter or buy one from a store.
How long do sourdough bagels last?
Sourdough bagels will stay fresh for up to 5 days when stored in an airtight container at room temperature. For longer storage, freeze them.
Can I freeze sourdough bagels?
Yes, you can freeze sourdough bagels. Wrap them individually in plastic wrap and store them in a freezer bag for up to 3 months.
How do I reheat sourdough bagels?
To reheat, simply toast the bagels or warm them in the oven at 350°F (175°C) for 5-7 minutes for a fresh, chewy texture.
Can I add toppings to my sourdough bagels?
Absolutely! Sourdough bagels pair well with cream cheese, avocado, smoked salmon, or even peanut butter and jelly for a delicious breakfast.
How can I make my sourdough bagels more flavorful?
For extra flavor, you can add herbs like garlic, rosemary, or sesame seeds to the dough before boiling and baking.
