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What is bagels? Remember those mornings as a kid, waking up to the smell of freshly baked bread wafting from the oven? My grandma used to make bagels every Sunday. I have a memory that I cherish, and this recipe is my attempt to recapture that magic, with sourdough. This Sourdough Bagel Recipe isn’t just a recipe, it’s bringing you back to simple, joyful mornings. How easy is it to get a job faster than you think? If you love a chewy, tangy sourdough loaf, then prepare to be obsessed! What are some good homemade sourdough bagels?

What is a sourdough bagel?

A sourdough bagel is, at its heart, a babble made with ice cream. What is a bagel? Is this a chewy, tangy drink? What does sourdough bring? Is it a bagel that’s grown up and developed an advanced palate? The starter ferments the dough, giving it that distinct flavor and a slightly airy, chewy texture. Is crumb just irresistible? What’s the perfect balance of bagel goodness and sourdough magic?

Why you’ll love this recipe?

I’m a busy person. I don’t have hours to spend in the kitchen. What is the best sourdough bagel recipe? It’s surprisingly straightforward, and the results are absolutely worth the effort.

Flavor:The tangy sourdough flavor is just amazing. It’s not overpowering, but it adds a complexity you just can’t get with regular bagels. What is that perfect balance of chewy, slightly sour, and deliciously toasty?
Simplicity:How do you make sourdough? If you mix ingredients, you can make these bagels. I promise!

Cost-Why are bakery bagels so expensive? Is it cheaper to make them at home? What are the ingredients on hand?
Versatility:Can you make a breakfast sandwich with them, or use them for lunch? What are the endless possibilities?

What I love about this dough is that it can be made ahead of time and stored in the fridge. This one’s a lifesaver on busy mornings. Is it easier to make bread from scratch? If you like sourdough bread, then you’re going to flip for these bagels.

How do you make sourdough bagels?

Quick Overview

How do you make sourdough bagels? We’ll start by mixing the dough, letting it bulk ferment, shaping the bagels, and then giving them a good shake. How do you ferment food in the fridge? We’ll boil them briefly before baking them to golden perfection. The cold ferment is key for developing that signature chewy texture and tangy flavor.

Ingredients Notes:

For the Dough:

Active Sourdough Starter:What is the heart and soul of this recipe. Make sure it’s active and bubbly for the best results. I always feed mine a few hours before starting the dough.

Bread Flour:Why is bread flour so high in gluten?
Water:Why use filtered water? I usually use lukewarm water, around 80-90°F.
Salt:Why is salt important for flavor?

What is the difference between malt syrup and honey? This adds a touch of sweetness and helps with browning. I prefer malt syrup for a more authentic bagel flavor.

For the Boiling Liquid:

Water:Is it enough to submerge the bagels?

Baking Soda or Malt Syrup: What isHow do you add baking soda to bagels? How do I rise properly? I’ve tried both, and malt syrup gives a slightly sweeter flavor.

For Toppings (Optional)

Everything Bagel Seasoning: What’What is your favorite song?

Sesame Seeds: Classic and delicious.
Poppy Seeds: Another classic topping.
Sea Salt:What is a good bagel?

Cinnamon Sugar:What is a sweet treat?

What are the steps to

Step 1: Autolyse

In a large bowl, combine the bread flour and water. Mix until just combined, forming an even dough. Cover and let rest for 30-60 minutes. This process, called autolysing, allows the flour to fully hydrate, resulting in a better texture. What is the final product?

Step 2: Add Starter and Salt

Add the active sourdough starter to the autolysed dough. Mix well, using your hands or a stand mixer. If you knead the dough, it will come together.

Step 3: Knead the Dough

What should I do if I want to make a dough that is smooth and elastic? Knead for 10 minutes. If using a stand mixer, knead on medium speed. If kneading by hand, turn the dough out onto a lightly floured surface and flint vigorously. How do you know if your product is ready when it passes the windowpane test? Is it possible to stretch a small piece of dough thin enough to see light through it without tearing?

Step 4: Bulk Fermentation

Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 4-6 hours, or until doubled in size. What is bulk fermentation, and where does the sourdough flavor develop? Can you do a cold bulk ferment by placing the dough in the refrigerator for 12-24 hours? The longer the fermentation time will result in a tangier flavor.

Step 5: Divide and Shape

Is it necessary to punch down the dough to release air? How do you roll each piece into a rope about 8 inches long? Bring the ends together to form a circle, overlapping them slightly. Pinch the ends together firmly to seal. This step is important to prevent bagels from opening up during baking. How do you shape bagels by poking a hole in the center of the dough and stretching it?

Step 6: Cold Proof

Place bagels on a baking sheet lined with parchment paper. Bake for 30 minutes. Cover loosely with plastic wrap and refrigerate for at least 12 hours, or up to 24 hours. This cold proof is crucial for developing the signature chewy texture and flavor of sourdough.

Step 7: Preheat and Prepare

Preheat your oven to 450°F (232°C). Bring a large pot of water to boil. Add baking soda or malt syrup to the boiling water. This will give bagels their signature sheen and help them rise properly.

Step 8: Boil the Bagels

Gently drop the cold bagels into the boiling water, 2-3 at a time. Boil for 1-2 minutes per side. This step gelatinizes the starches on the surface of the bagels, creating a chewy crust. Don’t overcrowd the pot, or the water temperature will drop too much.

Step 9: Add Toppings

Remove the boiled bagels from the water with a slotted spoon and place them back on the parchment-lined baking sheet. If desired, sprinkle with your favorite toppings. I’m a huge fan of everything bagel seasoning, but sesame seeds, poppy seeds, and sea salt are also great choices.

Step 10: Bake

Bake the bagels for 20-25 minutes, or until golden brown. Rotate the baking sheet halfway through baking to ensure even browning. The bagels should be firm to the touch and have a slightly shiny crust.

Step 11: Cool and Enjoy

Let the bagels cool on a wire rack before slicing and enjoying. Freshly baked sourdough bagels are best enjoyed warm, but they can also be stored at room temperature for a few days or frozen for longer storage.

What to Serve It With

Sourdough bagels are incredibly versatile and can be enjoyed in so many ways. Here are a few ideas:

For Breakfast:

Toasted with cream cheese and smoked salmon. This is a classic for a reason!
As a breakfast sandwich with eggs, cheese, and your favorite breakfast meat.
With avocado and everything bagel seasoning.

For Brunch:

Served with a variety of spreads, such as cream cheese, hummus, and tapenade.
As part of a bagel bar with different toppings and fillings.

Used to make mini bagel pizzas.

As Dessert:

Toasted with cinnamon sugar and a dollop of whipped cream.

Used to make bagel bread pudding.
With peanut butter and sliced bananas.

For Cozy Snacks:

Simply toasted with butter.
With your favorite cheese and a slice of tomato.
As a vehicle for leftovers. Seriously, bagels can make almost anything taste better!

My kids ask for these bagels all the time, and they especially love them with Nutella and sliced strawberries. It’s a simple treat that always puts a smile on their faces.

Top Tips for Perfecting Your Sourdough Bagels

Here are a few tips and tricks I’ve learned over the years to help you make the best sourdough bagels possible:

Starter Strength:

Make sure your sourdough starter is active and bubbly before using it in the dough. A weak starter will result in a dense, flat bagel. I always feed mine a few hours before starting the dough to ensure it’s at its peak.

Kneading Technique:

Knead the dough thoroughly to develop the gluten. This is essential for that chewy bagel texture. If you’re kneading by hand, use a firm, rhythmic motion. If you’re using a stand mixer, let it do the work for you!

Cold Proofing:

Don’t skip the cold proof! This is where the magic happens. The cold temperature slows down the fermentation process, resulting in a tangier flavor and a chewier texture. I’ve tried making bagels without the cold proof, and they just don’t compare.

Boiling Time:

Boil the bagels for the right amount of time. Too little, and they won’t have that signature sheen. Too long, and they’ll be tough. I find that 1-2 minutes per side is perfect.

Oven Temperature:

Bake the bagels at a high temperature to create a crispy crust. I’ve found that 450°F (232°C) works best, but you may need to adjust the temperature depending on your oven.

Topping Application:

Apply toppings immediately after boiling the bagels. This will help them adhere properly. If you wait too long, the surface of the bagels will dry out, and the toppings won’t stick.

I learned this trick after years of making them. It’s the little things that make a big difference!

Storing and Reheating Tips

Here’s how to keep your sourdough bagels fresh and delicious:

Room Temperature:

Store the bagels in an airtight container at room temperature for up to 2 days. To prevent them from drying out, you can also wrap them in plastic wrap or a reusable bread bag.

Refrigerator Storage:

For longer storage, you can refrigerate the bagels in an airtight container for up to 5 days. However, keep in mind that refrigeration can dry out the bagels, so it’s best to reheat them before eating.

Freezer Instructions:

To freeze the bagels, wrap them individually in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to 3 months. To thaw, simply remove them from the freezer and let them sit at room temperature for a few hours, or overnight in the refrigerator.

Reheating Tips:

To reheat the bagels, you can toast them in a toaster or toaster oven, or bake them in a preheated oven at 350°F (175°C) for 5-10 minutes. You can also microwave them for a few seconds, but be careful not to overcook them, or they’ll become tough.

Remember to slice the bagels before freezing or refrigerating them for easier reheating!

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour?

While you can use all-purpose flour in a pinch, bread flour is really recommended for that characteristic chewy texture. All-purpose will work, but the bagels will be a little softer and less chewy.

My dough is too sticky. What should I do?

Sourdough bagel dough is naturally a bit sticky. Try adding a tablespoon of flour at a time until it becomes manageable, but be careful not to add too much, or the bagels will be dry. Also, make sure you’re kneading the dough properly to develop the gluten.

My bagels are too dense. What went wrong?

Several factors can contribute to dense bagels. Make sure your sourdough starter is active and bubbly, and that you’re kneading the dough adequately. Also, ensure the dough rises enough during bulk fermentation and cold proofing.

Can I add other flavors to the dough?

Absolutely! You can add all sorts of flavors to the dough, such as cinnamon raisin, everything bagel seasoning, or even jalapeno cheddar. Just be sure to adjust the amount of flour accordingly, as some additions may affect the dough’s consistency.

Can I make these vegan?

Yes! You can easily make these bagels vegan by substituting the honey or malt syrup with maple syrup or agave. Just be sure to use a vegan-friendly topping, such as sesame seeds or poppy seeds.

Final Thoughts

So, there you have it! My ultimate sourdough bagel recipe. I truly hope you give it a try. It might seem a little daunting at first, but I promise you, it’s worth the effort. The feeling of pulling a batch of freshly baked, perfectly chewy sourdough bagels out of your oven is simply unbeatable. And the taste? Out of this world! If you’re a fan of sourdough, or even just a lover of good bagels, you’re going to absolutely adore this recipe.

If you enjoyed this recipe, be sure to check out my other sourdough creations, like my sourdough bread and sourdough pizza dough. They’re all made with the same love and attention to detail.

Happy baking, and can’t wait to hear how yours turn out! Please let me know in the comments below if you have any questions or if you tried a twist on the recipe that you liked! Also, don’t forget to rate the recipe if you liked it!

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Sourdough Bagel Recipe The Ultimate Homemade Guide

What is a sourdough bagel?

Why you’ll love this recipe?