Table of Contents
Introduction
Ever wondered how to bake the perfect sourdough bagel at home? These chewy, golden-brown bagels are easier to make than you think! Whether it’s a savory brunch or a sweet snack, this recipe lets you customize toppings and flavors to suit any occasion. With simple ingredients and step-by-step guidance, you’ll have bakery-style bagels right from your kitchen. Ready to impress family and friends? Let’s start baking!
Chef’s Tips for Perfect Sourdough Bagels
- The importance of an active starter and proper ingredients:
For the best results, make sure your sourdough starter is active and bubbly before mixing the dough. Having a vigorous and healthy starter culture is essential for successful fermentation and the development of the characteristic sour taste. Bread flour is ideal for bagels because of its high protein content, which contributes to their signature chewiness. Precise measurements are also critical, so always use a kitchen scale, particularly for the flour and water. Accuracy at this stage sets the foundation for perfect bagels. - Monitoring proofing times to avoid over-proofing:
The time required for proofing depends on the ambient temperature of your kitchen. The dough ferments faster in the warm environment, and you risk overproving your bagels, leading to flat or dense bagels. We do not want this to happen, so check the dough from time to time and proceed with the next stage as soon as it reaches the desirable texture. If your kitchen is on the colder side, be prepared for longer proving times before you have correctly developed dough. - The essential step of boiling bagels:
Boiling the bagels before baking is non-negotiable. This step sets the crust, giving bagels their signature chewy texture and glossy finish. Typically, a quick boil of 30 seconds on each side is sufficient, but you can adjust this time to suit your preference. Extending the cooking time creates a thicker outer layer, but reducing the duration produces a more tender surface. Try out different textures until you discover the one you prefer. - Faster options for same-day bagels:
When short on time, these can be prepared on the same day by allowing them to rise in a warm environment. This shortens the rising period to approximately 6-8 hours and makes the fermentation process move more quickly. It may not be quite as nuanced in flavor as using the overnight method, but you will get just as good a tasty and satisfying result.
Flavorful Variations and Substitutions for Sourdough Bagels
- Customization options for unique flavors:
Plain sourdough bagels await your creative ideas. For a sweet variation, mix ½ cup raisins and 1 teaspoon cinnamon into the dough or top with ¼ cup chocolate chips before baking. Salt & pepper for savory fans, 1 tsp garlic powder, ½ cup shredded cheese, or a few sliced jalapeños all make great additions! - Adapting to dietary needs:
Using sourdough discard instead of an active starter can still produce delicious bagels with a milder tang. Gluten-free flour blends and gluten-free sourdough starters work well for those with dietary restrictions. Seasonal toppings like 2 tablespoons pumpkin seeds or 2 tablespoons dried cranberries can make your bagels a standout addition to any occasion.
Storing and Preserving Sourdough Bagels: Keep Them Fresh
Freshness and convenience for busy schedules:
Homemade sourdough bagels are best enjoyed fresh, but they can easily be stored for later. At room temperature, they’ll stay fresh in an airtight container for up to 2 days. Bagels can stay fresh for up to two months when stored properly in the freezer. For best results, wrap each bagel separately in plastic wrap and place them in a freezer storage bag.
Reheating for that fresh-baked taste:
Thaw frozen bagels at room temperature, then toast or bake them at 350°F for 5–10 minutes to restore their texture. If you prefer to bake fresh bagels on demand, freeze them after boiling and bake them directly from frozen when needed.
Delicious Pairings to Complement Sourdough Bagels
- Ideas to elevate your bagel experience:
You can eat sourdough bagels with almost anything, which creates a versatility perfect for any meal. For a delicious and easy brunch, spread your bread with cream cheese, top with smoked salmon slices, a sprinkle of capers and red onion rings. - Sweet and savory combinations to try:
For a sweet treat, spread 2 tablespoons Nutella or peanut butter, then add ½ sliced banana or ¼ cup fresh berries. Bagels also complement soups or salads for a light yet filling meal. To round out your breakfast or brunch, pair them with freshly brewed coffee or tea.
Sourdough Bagel FAQs: Tips for Beginners
Can I make sourdough bagels with discard?
Yes, sourdough discard works well, but the flavor will be milder. Adjust proofing times slightly to account for slower fermentation.
Why is boiling necessary?
Boiling creates the chewy crust and shiny exterior that define a great bagel. The baking soda in the water enhances browning and helps toppings stick.
Can I make these bagels in one day?
Yes, Placing the dough in a warmer environment can reduce the fermentation duration to approximately 6 to 8 hours.
What if I don’t have bread flour?
Although bread flour creates the best results for texture, you can substitute it with regular all-purpose flour if needed.
How do I freeze bagels for later?
For optimal freezer storage, wrap individual bagels in plastic and place them collectively in a single freezer bag. When ready to eat, defrost and warm them up. For fresh-baked bagels later, you can also store boiled but uncooked bagels in the freezer.
Easy Sourdough Bagel Recipe
Ingredients
- 1 cup lukewarm water (245g)
- 1 cup sourdough starter active and bubbly (100g)
- 2 tablespoons honey (40g)
- 2 teaspoons kosher salt (12g)
- 4 cups bread flour (500g)
- 8 cups water For boiling
- 1 tablespoon honey For boiling
- 1 teaspoon baking soda For boiling
Instructions
- Mix up your sourdough bagel dough: First, start this sourdough bagel recipe by combining the lukewarm water, sourdough starter, and honey in a mixing bowl until there are no clumps of starter remaining. This step guarantees an even fermentation while further enhancing the flavor of your sourdough bagels. Add the bread flour and kosher salt in a slow stream to the mixture. Using either a sturdy spatula or your hands, combine the ingredients until they come together to form a rough, tight ball of dough.
- Rest the Dough for Hydration: Place a damp cloth over the dough and let it rest for 30 minutes. It is called autolyze, and it helps to hydrate the gluten, making the dough easier to knead and resulting in better-textured sourdough bagels. The more you knead the dough, the stronger that gluten structure 🙂
- Knead the Dough: After the time is up, tip your rested dough out of your bowl and onto a clean surface, kneading by hand for 5-7 minutes. When using a stand mixer equipped with a dough hook attachment, mix at low speed and continue for about 4 to 5 minutes to complete the kneading process. A well-kneaded dough creates a gluten network that gives your sourdough bagels their characteristic chew.
- First Proof for Taste/Flavor Development: Put the kneaded dough into your mixing bowl. Cover it with a wet towel. Let it proof for 10–12 hours at room temperature. This slower fermentation of the dough is essential for developing the sour flavor that distinguishes sourdough starter bagel recipes. The dough will be ready for the following stage after it expands to twice its original volume during the nighttime fermentation.
- Shape the Bagels: Once the initial proofing is complete, place the dough onto a surface with a light dusting of flour. Divide it into 8 portions, with each weighing approximately 100-115g. Shape each portion into a circular form, then create a center hole by pressing your thumb through the middle. Slowly stretch the hole until it is roughly 1–2 inches wide. With the proper shaping of your sourdough bagels, you can get proper cooking and that distinct look.
- Second Proof for Volume: Place a clean towel over the molded bagels as you get your oven and baking sheet ready. When ready, set your babies on parchment paper-lined baking sheets — give them some room to puff a little here. Place a moist cloth gently on top and let it rise for 45 to 60 minutes. This step gives the sourdough bagels extra time to rise before they are boiled and baked.
- Prepare the Boiling Water: In the meantime, place 8 cups of water in a large pot and bring to a simmer. Incorporate both the honey and baking soda into the mixture, as these ingredients work together to create the bagels' characteristic glossy, golden-brown exterior. The boiling step is critical for any sourdough bagel recipe as it traps the shape of the bagels while providing that nice, chewy outside.
- Boil the Bagels for Texture: Add 2–3 bagels to the boiling water — just be careful to put them in one at a time if you're using a small pot. Submerge each bagel in the water for half a minute per side, making sure to turn them over midway through the process. Using a perforated spoon, lift the bagels from the boiling water and transfer them to the parchment-lined sheet pan. The lid makes sure that the outside layer of the sourdough bagels is set in place, which maintains a balance when they rise in the oven. This is also the reason why we boil our sourdough bagels beforehand–the crust sets and does not allow for too much expansion during baking.
- Add Toppings for Flavor: Place your desired toppings on the bagels while they are still wet from boiling. Usually, there are some classics like sesame seeds, everything bagel seasoning, poppy seeds, or coarse salt. Still, you can get inventive with your sourdough starter bagels!
- Bake to Perfection: Place your bagels in a preheated oven at 425°F (220°C) and cook them for 25 to 30 minutes, or until they become firm and develop a golden-brown color. Always make sure to rotate the baking sheet halfway through for even baking. This last step is what takes your sourdough bagels to chewy deliciousness!
- Cool and Serve: Before slicing or consuming your homemade bagels, let them rest on a wire rack for at least 10 minutes to cool properly. Once ready, add your preferred toppings, such as cream cheese and smoked salmon, or any other fresh ingredients you enjoy. While these handcrafted sourdough bagels taste best when eaten the same day they're baked, you have the option to keep them in storage or freeze them for later use.
Notes
- Calories: 263 per bagel
- Difficulty: Medium
- Dietary Info: Vegetarian, easily adaptable
- Nutritional Breakdown: 1g fat, 0.1g saturated fat, 56g carbohydrates, 2g fiber, 7g protein, 1007mg sodium
- Optional toppings: sesame seeds, everything seasoning, poppy seeds, or coarse salt
Start Baking This Delicious Sourdough Bagel Recipe Today!
There’s nothing quite like the smell of fresh sourdough bagels baking in your kitchen. With this simple method, you can bake professional-style bagels in your kitchen, featuring a delightfully firm exterior and distinctive taste that will impress your guests. Customize your bagels with your favorite toppings and fillings, and don’t forget to experiment with seasonal variations. Please show us your baking success! Please post pictures of your finished bagels on social media and mention us @SimplePrepRecipes. We can’t wait to see what you created. Enjoy your baking experience!
Discover other plant-based recipes to inspire your next meal.
Dive into a vibrant world of vegetarian cooking. From light, refreshing salads to rich, hearty mains, these recipes celebrate the best of plant-based cuisine.
Wow, these bagels turned out amazing! I used a gluten-free flour blend because of my dietary restrictions, and they still came out so good. The boiling step really makes a difference—I got that classic chewy crust that’s so satisfying. I also added sesame seeds, and they were a hit at brunch with my friends!