Sourdough Bagels Recipe: Delicious & Chewy

Introduction

Imagine waking up to the smell of freshly baked bagels, soft and chewy with a hint of tang from a well-prepared sourdough starter. For many, bagels are more than just breakfast—they’re a comforting, flavorful way to start the day. With this Sourdough Bagels Recipe, you’ll learn how to recreate that bakery-style chewiness right in your own kitchen. From developing the perfect dough to choosing toppings, this recipe is ideal for those who want to bring the charm of traditional bagels into their home.

The great thing about the sourdough bagels recipe is the flavor; that slow-fermented sourdough starter brings depth to each bite that standard bagels often miss. This recipe is simple and clear, making it accessible for both beginners and those who are more experienced with sourdough baking. Plus, we’ll tackle some of the most common questions, like why bagels are boiled before baking and how sugar in the boiling water affects the final product.

So, grab your apron, and let’s get started on making chewy, delicious sourdough bagels recipe that will make you wonder why you ever bought them at the store.

Recipe Card

Recipe Name: Sourdough Bagels Recipe
Description: This easy sourdough bagels recipe creates chewy, flavorful bagels with minimal steps. Perfect for those looking to bring a bakery experience home.
Prep Time: 25 minutes
Cook Time: 35 minutes
Fermentation Time: 12 hours
Total Time: About 13 hours
Servings: 8 bagels
Calories: 262 kcal per bagel

Ingredients

Sourdough Starter (for ½ cup)

1 tbsp sourdough starter
⅓ cup + 1 tbsp all-purpose flour
3 ½ tbsp water

Bagel Dough

½ cup active sourdough starter
1 cup + 1 tbsp water
2 tbsp honey (or sugar)
2 tsp fine sea salt
4 cups + 2 tbsp bread flour

Water Bath

6 cups water
1 tbsp granulated sugar

Optional Toppings

Sesame seeds, Everything Bagel Seasoning, salt (sprinkle, don’t dip), poppy seeds, shredded cheese

Instructions

Prepare Your Sourdough Starter
- Start by feeding your sourdough starter about 12 hours before you plan to mix the dough. Combine 1 tbsp sourdough starter, ⅓ cup + 1 tbsp flour, and 3 ½ tbsp water in a clean jar. Stir until mixed, cover loosely, and let it sit at room temperature. By morning, it should be bubbly and doubled in size, ready to give your dough that delicious sourdough flavor.
Mix Dough and First Rise
- In a large mixing bowl, combine the active sourdough starter, water, honey (or sugar), and salt. Stir until the ingredients are well mixed. Add the bread flour gradually, mixing it with a spatula or spoon until a thick dough forms.
- If you have a stand mixer, attach the dough hook and knead on low speed for about 7 minutes. If kneading by hand, be prepared for a little workout, as bagel dough is thick and requires about 10 minutes of kneading.
- Cover the bowl with a damp cloth, let the dough rest, and rise at room temperature for 8-12 hours or until doubled in size.
Divide and Shape the Bagels
- Once the dough has risen, turn it out onto a clean surface and use a bench scraper or knife to divide it into 8 equal pieces. Each component should be rolled into a smooth ball.
- To shape the bagels, take each ball, place it in front of you, and use your thumb to poke a hole in the center. Carefully widen the hole by gently pulling the dough outward with your fingers, aiming for an even ring shape.
- Place each shaped bagel onto a parchment-lined baking sheet.
Second Rise
- Cover the bagels on the baking sheet with a tea towel and let them rest for about 30-60 minutes or until slightly puffy. This second rise helps ensure the bagels retain a chewy texture after boiling and baking.
Boil the Bagels
- While the bagels are resting, preheat your oven to 425°F (218°C). Bring a large pot of water to a boil and add 1 tbsp of sugar. The sugar adds a hint of sweetness to the crust and promotes caramelization.
- Gently place the bagels in the boiling water, two to three at a time, depending on the pot size. Boil each bagel for about 2 minutes per side. This step is crucial for that classic bagel texture; it creates a gel-like layer on the surface, giving the bagels their distinctive chewiness.
Add Toppings and Bake
- After boiling, remove each bagel and place it back on the parchment-lined baking sheet. While still slightly damp from boiling, dip one side of each bagel into your choice of toppings, such as sesame seeds or poppy seeds, then place back on the baking sheet.
- Bake the bagels for 25-28 minutes or until they’re golden brown and crisp on the outside. Let them cool slightly before slicing and enjoying!

Notes

Parchment Paper: To prevent sticking, use Kirkland brand parchment paper or any high-quality parchment.
Cinnamon Raisin Variation: For a sweet twist, add 2 tsp ground cinnamon to the dough and knead in ¾ cup raisins before shaping.
Measuring Flour: Use the scoop-and-level method to measure flour for accuracy.
Storage: Store bagels in an airtight container at room temperature for up to a week, or freeze for longer storage.
Reheating: To reheat, let frozen bagels thaw at room temperature and toast until warm.

Nutrition Information (per Bagel)

Calories: 262 kcal
Carbohydrates: 54g
Protein: 8g
Fat: 1g

Why You’ll Love This Recipe

Simple Ingredients: This Sourdough Bagels Recipe only requires a few pantry staples to make.
Beginner-Friendly: Even if you’re new to baking, the step-by-step process makes this recipe accessible and fun.
Customizable: Add any toppings you like, from classic sesame seeds to shredded cheese, for a unique flavor.

Key Ingredients and Substitutions

Sourdough Starter

An active starter is key to creating the characteristic tang and depth of flavor in this Sourdough Bagels Recipe. If you don’t have a starter yet, consider starting one with equal parts water and flour and feeding it for a few days until it is bubbly and ready to use. You can also find active sourdough starters available online.

Honey or Sugar

The honey or sugar in the dough helps feed the sourdough starter, adding a slight sweetness and aiding in browning. You can substitute it with maple syrup or even molasses for a deeper flavor.

Bread Flour

Bread flour has a higher protein content than all-purpose flour, which is essential for creating chewy bagels. If you only have all-purpose flour on hand, consider increasing the kneading time to build up enough gluten for a chewy texture.

How to Make Sourdough Bagels Recipe(Step-by-Step)

Step 1: Feed the Starter

Ensure your starter is active by feeding it 12 hours before mixing the dough. This helps bring the bagels to life, adding flavor and aiding in fermentation.

Step 2: Mix and Knead the Dough

Combine the ingredients and knead either by hand or in a stand mixer. The dough will be dense, but that’s what you want for bagels.

Step 3: Let the Dough Rise

Cover the dough and let it ferment overnight. The long fermentation is crucial in developing the flavor that makes this Sourdough Bagels Recipe unique.

Step 4: Shape and Rest the Bagels

Divide the dough, shape each piece, and let them rest for a short second rise. This step is critical for achieving a perfect chewy texture.

Step 5: Boil the Bagels

Boiling the bagels gives them that classic chewy crust. Don’t skip this step; it’s the defining characteristic of bagels!

Step 6: Bake and Enjoy

After boiling, bake the bagels until they’re golden brown and crisp on the outside. Before you eat them with your preferred toppings, let them cool.

Expert Tips for Success

Use a Kitchen Scale: Measuring ingredients by weight provides more accuracy and better results, especially in baking.
Control Humidity: In high-humidity areas, use a bit less water to avoid sticky dough.
Mind the Boiling Time: The longer you boil, the denser and chewier the bagel. Boiling each side for 1-2 minutes usually achieves the best texture.

Variations and Customizations

Whole Wheat Sourdough Bagels recipe: Substitute half of the bread flour with whole wheat flour for a heartier flavor and added fiber. Whole wheat flour will also give the bagels a denser texture and a slight nuttiness.
Cinnamon Raisin Bagels: For a touch of sweetness, add 2 teaspoons of ground cinnamon to the dry ingredients, and knead in ¾ cup of raisins after mixing the dough. This creates a delicious contrast of sweet and tangy flavors, perfect for breakfast or a snack.
Everything Bagels: To make classic everything bagels, sprinkle Everything Bagel Seasoning on top after boiling the bagels. You can buy this seasoning at most grocery stores, or make it yourself by mixing sesame seeds, poppy seeds, dried onion flakes, dried garlic flakes, and a bit of salt.
Cheddar Jalapeño Bagels: Add a bit of spice by kneading in diced jalapeños and shredded cheddar cheese into the dough before shaping. This combination creates a savory bagel with a mild kick, ideal for pairing with cream cheese or sandwich fillings.
Sesame or Poppy Seed Bagels: Simple but delicious, sesame or poppy seeds add a wonderful texture and flavor. Simply dip one side of each boiled bagel into the seeds before baking for a traditional touch.
Garlic and Herb Bagels: Incorporate dried herbs like rosemary, thyme, or basil into the dough, and sprinkle with minced garlic after boiling for a bagel with a herby, aromatic flavor.

Storage and Reheating Instructions

Room Temperature

For fresh storage, keep your bagels in an airtight container at room temperature for up to one week. Avoid refrigerating them, as it can cause the bagels to dry out faster. A sealed bag will help maintain their softness.

Freezing

If you want to keep bagels for longer, freezing is the way to go. Let the bagels cool completely, then wrap each bagel individually in plastic wrap and place them in a freezer-safe container or ziplock bag. Bagels can be frozen for up to three months and still retain their quality.

Reheating

To enjoy your frozen bagels, let them thaw on the counter for a few hours or overnight. Once thawed, slice them in half and toast them in a toaster or toaster oven until they’re warm and slightly crisp on the outside. For a softer texture, you can also microwave them for 15-20 seconds before toasting.

Serving Suggestions

This sourdough bagels recipe is versatile and can be enjoyed in countless ways. Here are some delicious serving suggestions:

Classic Cream Cheese Spread: A thick layer of cream cheese is a traditional pairing, adding richness and a smooth contrast to the bagel’s chewiness.
Breakfast Bagel Sandwich: Slice your bagel and add scrambled eggs, a slice of bacon or ham, and a slice of cheese for a filling breakfast sandwich that’s easy to make and even easier to enjoy.
Avocado and Smoked Salmon: For a sophisticated twist, top your bagel with mashed avocado, smoked salmon, and a sprinkle of dill or chives. In addition to being tasty, this combo is rich in nutrients and good fats.
Peanut Butter and Banana: For a sweet option, spread peanut butter on your bagel and add sliced banana on top. Drizzle with a little honey for an extra touch of sweetness.
Nutella and Strawberries: A treat for any sweet tooth, spread Nutella on your bagel and top with sliced strawberries for a dessert-like snack or breakfast.
Bagel Burger: Swap out a traditional bun for a bagel and create a unique burger with your favorite toppings. The chewy texture of the bagel holds up well with burger patties and toppings.
Pizza Bagel: Spread tomato sauce on each bagel half, sprinkle with shredded cheese, and add toppings like pepperoni or olives. Bake until the cheese is melted for a delicious, homemade pizza bagel.

Frequently Asked Questions (FAQs)

Why are bagels boiled before baking?
Boiling bagels is essential for achieving the chewy crust that makes bagels so distinctive. The hot water quickly sets the bagel’s outer layer, which helps them keep their shape during baking. This gelatinized outer layer also makes it easy for toppings to stick and gives the bagels that glossy, chewy exterior.

Why add sugar to the water when boiling bagels?
Adding a tablespoon of sugar to the boiling water enhances the bagels’ outer crust, promoting caramelization during baking. This gives the bagels a beautiful golden color and a slight crispness.

Can I make bagels without a sourdough starter?
Yes, while a sourdough starter adds a unique depth of flavor, you can also use commercial yeast to make bagels. To substitute, use 1-2 teaspoons of active dry yeast, and reduce the fermentation time accordingly, as commercial yeast acts faster than sourdough starter.

How do I make my sourdough starter if I don’t already have one?
Starting a sourdough starter from scratch is simple, though it takes some time. Combine equal parts water and flour in a jar, mix, cover loosely, and let it sit at room temperature. Feed it daily with fresh flour and water until it becomes bubbly and doubles in size within 4-6 hours after feeding, typically around 5-7 days.

Why did my bagels turn out flat?
Flat bagels could result from overproofing the dough or not enough gluten development. Be mindful of your rising time, and ensure that the dough has a strong gluten structure by kneading it sufficiently.

Related Recipes

If you love this Sourdough Bagels Recipe, you’ll likely enjoy these other sourdough-based recipes as well:

Sourdough English Muffins: Perfect for breakfast sandwiches or toasted with jam, these sourdough English muffins have a soft, pillowy texture and a hint of tang.
Soft Sourdough Pretzels: A fun twist on sourdough, these pretzels are chewy, salty, and ideal for snacking.
Everything Sourdough Rolls: For fans of everything bagels, these rolls incorporate the same flavors and can be used for sandwiches or as a side for soups and salads.
Honey Wheat Sourdough Bread: This hearty loaf combines the benefits of sourdough with whole wheat, adding a touch of honey for natural sweetness.

Conclusion

Homemade bagels, especially when made with sourdough, are a treat that brings a satisfying, bakery-quality experience right to your home. Each chewy bite, with its complex flavors and crisp exterior, makes the baking effort completely worthwhile. With this Sourdough Bagels Recipe, you have a straightforward, foolproof guide to making your own delicious, chewy bagels.

Try experimenting with toppings and flavors to find your favorites, and enjoy the versatility these bagels bring to every meal, from breakfast to lunch and even snacks in between. Whether you’re a seasoned sourdough baker or just starting, this recipe provides a wonderful way to enhance your baking repertoire. Happy baking, and don’t forget to share your sourdough journey in the comments below!

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