Few things in life are as satisfying as biting into a perfectly chewy, golden-brown bagel, especially when it’s made with a tangy sourdough starter. This sourdough bagel recipe takes traditional bagels to the next level, delivering a depth of flavor that store-bought versions simply can’t match.
Whether you’re a sourdough enthusiast looking to expand your repertoire or just someone who loves a good homemade bagel, this recipe is for you. These bagels have a deliciously crisp crust, a chewy interior, and a mild sourdough tang that enhances every bite. They’re perfect for breakfast sandwiches, slathered with cream cheese, or toasted with butter and jam.
Unlike commercial bagels that rely on instant yeast, sourdough bagels develop flavor naturally through fermentation. The process requires some patience, but the results are worth every minute. Plus, once you get the hang of it, making homemade bagels will become a rewarding part of your baking routine.
Table of contents
Recipe Card
Sourdough Bagel
Difficulty: Medium8
servings20
minutes20
minutes262
kcalA chewy and flavorful sourdough bagel recipe perfect for breakfast or brunch, made with a few simple ingredients and an overnight rise.
Ingredients
1 cup active sourdough starter
1 ¼ cups water
2 tablespoons honey
4 cups bread flour
2 teaspoons salt
1 tablespoon baking soda (for boiling)
1 tablespoon sugar (for boiling)
Toppings: sesame seeds, poppy seeds, everything bagel seasoning, etc.
Directions
- In a large bowl, mix the sourdough starter, water, and honey until combined.
- Add the bread flour and salt, and mix until a rough dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for 8-12 hours or overnight.
- Preheat the oven to 425°F (220°C). Bring a large pot of water to a boil and add the baking soda and sugar.
- Divide the dough into 8 equal pieces and shape each piece into a ball. Poke a hole in the center of each ball and stretch it to form a bagel shape.
- Boil the bagels for 1-2 minutes on each side, then remove with a slotted spoon and place on a baking sheet lined with parchment paper.
- Sprinkle your desired toppings on the bagels.
- Bake for 20-25 minutes until golden brown. Let cool on a wire rack before serving.
Notes
- For a more pronounced sourdough flavor, let the dough rise in the refrigerator for 24 hours.
- You can use all-purpose flour if bread flour is not available, but the texture may be slightly different.
- These bagels freeze well. Simply slice them before freezing for easy toasting later.
Why This Recipe Works
1. Long Fermentation for Unmatched Flavor
Using a sourdough starter instead of commercial yeast gives these bagels their signature tang. The slow fermentation process allows complex flavors to develop, resulting in a richer, more nuanced taste.
2. Perfect Texture – Chewy and Crisp
Bagels should have a distinct chew, and this recipe nails it. The combination of high-protein flour and boiling the bagels before baking creates that ideal balance between a dense, chewy interior and a crisp, golden crust.
3. No Commercial Yeast Needed
If you’re already maintaining a sourdough starter, you won’t need any additional yeast. This makes the process more natural and gives the bagels a beautiful, organic rise.
4. Customization Options
This recipe is a fantastic base that you can customize with various toppings and mix-ins:
- Classic Everything Bagel – Sesame seeds, poppy seeds, garlic flakes, onion flakes, and salt.
- Cinnamon Raisin – Add cinnamon and plump raisins to the dough for a sweet twist.
- Cheesy Bagels – Top with shredded cheddar or asiago cheese before baking.
Additional Tips for the perfect Sourdough Bagel Recipe
- Starter Activity: Ensure your sourdough starter is active and bubbly before using it in the recipe.
- Kneading: Knead the dough thoroughly to develop the gluten, which gives the bagels their chewy texture.
- Boiling: Boiling the bagels before baking is essential for achieving the classic chewy crust.
- Toppings: Press the toppings gently into the dough to ensure they stick during baking.
- Storage: Store leftover bagels in an airtight container at room temperature for up to 3 days.
- Reheating: Toast the bagels before serving to bring back their fresh-baked texture.
- Flavor Variations: Experiment with different toppings like garlic, onion flakes, or cheese for variety.
- Shaping: Make sure the hole in the center of the bagel is large enough, as it will shrink during boiling and baking.
- Proofing: If your kitchen is warm, the dough may rise faster. Keep an eye on it to avoid over-proofing.
- Serving: Enjoy your bagels with cream cheese, smoked salmon, or your favorite spreads.
Variants of the Sourdough Bagel Recipe
1. Classic New York-Style Bagels
These have a slight malt sweetness, a crisp crust, and a super chewy texture. Use barley malt syrup in the dough and boiling water for an authentic taste.
2. Whole Wheat Sourdough Bagels
For a more fiber-rich, nutty option, replace 50% of the bread flour with whole wheat flour. The dough may need extra hydration, so add a bit more water as needed.
3. Cinnamon Raisin Bagels
Add 1 ½ teaspoons of cinnamon and ½ cup of plump raisins to the dough. The cinnamon enhances the sourdough’s natural tang, creating a perfect balance of flavors.
4. Garlic & Herb Bagels
Mix 1 teaspoon of garlic powder, 1 teaspoon of dried herbs (rosemary, thyme, or oregano), and a sprinkle of black pepper into the dough. These bagels pair beautifully with cream cheese or sandwiches.
5. Jalapeño Cheddar Bagels
Fold diced jalapeños and shredded cheddar cheese into the dough for a spicy, cheesy twist. Top with extra cheese before baking for a crispy crust.
The best toppings for bagels
- Everything Bagel Seasoning: A mix of sesame seeds, poppy seeds, dried garlic, dried onion, and salt.
- Sesame Seeds: Classic and simple, adding a nice crunch.
- Poppy Seeds: Another traditional topping that adds a subtle nutty flavor.
- Minced Garlic: For a savory and aromatic twist.
- Minced Onion: Adds a sweet and savory flavor when roasted.
- Sea Salt: Simple but enhances the flavor of the bagel.
- Cinnamon and Raisins: For a sweet and slightly spicy option.
- Blueberries: Adds a burst of sweetness and color.
- Cheese: Cheddar, Asiago, or Parmesan for a cheesy crust.
- Sunflower Seeds: Adds a nutty flavor and extra crunch.
- Pumpkin Seeds: Perfect for a seasonal twist.
- Flax Seeds: Adds a healthy boost and a slight crunch.
- Dried Cranberries: For a sweet and tart flavor.
- Chocolate Chips: For a sweet treat, especially loved by kids.
- Jalapeños: For a spicy kick.
FAQs About Sourdough Bagel Recipe
Flat bagels usually mean overproofed dough or weak gluten structure. Make sure:
– Your sourdough starter is active and strong.
– You don’t let the dough ferment for too long.
– The dough is shaped tightly before proofing.
No, boiling is essential for creating the chewy crust and traditional texture. Skipping this step will result in a texture more like bread.
Dense bagels are often due to:
– Underproofing (dough didn’t rise enough).
– Not enough hydration in the dough.
– Using low-protein flour instead of bread flour.
Boil bagels in water with barley malt syrup or honey for a better crust. Bake at a high temperature (450°F/230°C). Use an egg wash before baking for extra shine.
Yes, but the texture will be softer and less chewy. If using all-purpose flour, try adding 1–2 tablespoons of vital wheat gluten for a stronger structure.
You can cold-proof the dough for up to 48 hours. The longer it ferments, the more developed the flavor will be.
Final Thougths
There’s something truly special about making homemade sourdough bagels. The process is a labor of love, but the reward is worth it—chewy, golden-brown bagels with a deep, tangy flavor that no store-bought version can match. Whether you enjoy them plain, topped with seeds, or loaded with cream cheese and smoked salmon, these bagels will elevate your breakfast or snack game.
If you love baking with sourdough, you might also enjoy trying this sourdough focaccia recipe for a flavorful, airy bread with a crispy crust. For those who want to explore more sourdough creations, check out gluten-free sourdough bread for a delicious alternative that works for different dietary needs.
Baking your own bagels is not just about the final product—it’s about the experience. Watching the dough rise, shaping each bagel, and smelling them as they bake is incredibly rewarding. Plus, once you master this recipe, you can experiment with flavors and toppings to make each batch unique.
If you’re looking for the perfect side dishes or spreads to pair with your bagels, consider a creamy cheese spread or a rich and flavorful smoked salmon brine recipe to enhance your breakfast experience.
Give this sourdough bagel recipe a try and let us know how it turns out! Happy baking!
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