The Best Sourdough Bagels
With their soft and chewy texture and sourdough tang, these bagels will have you questioning why you didn’t start making them sooner! This sourdough bagel recipe is incredibly simple and requires just five ingredients. Try them from the oven, (they go very fast in our home) toasted with butter, or add some cream cheese you’ll find yourself making these delicious bagels again and again.
Sourdough Bagels Are A Family Favorite!
A freshly baked sourdough bagel gives you all the feels of a cozy baking day—a chewy crust giving way to a light, airy center. Pure satisfaction! After spending 10 years perfecting my sourdough bread, I finally decided to venture into the world of bagels, and let me tell you, that first bite had me hooked! There’s no going back to store-bought bagels after this.
Why You’ll Love This Recipe:
Chewy Goodness: Once you make you own sourdough bagels and you see how easy it is there’s no turning back! A classic chewy crust and a soft, airy interior is why this recipe makes the best sourdough bagels. And guess what? This recipe is incredibly easy!
Custom Flavor Options: Feeling adventurous? Get creative with toppings! From orange cranberry to jalapeño cheddar and everything bagel seasoning, and the best part this recipe can be the base for adding in endless flavor possibilities. And let’s not forget about the cream cheese, try adding a little of your favorite jam for more goodness—it’s the perfect finishing touch for your sourdough bagels.
The New Baking Obsession Is Here to Stay!
This recipe is mostly hands-off, making it a breeze to enjoy delicious homemade bagels. With just a little kneading and an easy shaping method, you’ll be well on your way.
Supplies You’ll Need:
Large mixing bowl
Digital scale
Plastic wrap or shower cap
Bench scraper or sharp knife
Parchment paper
Baking sheet
Kitchen towel
Ingredients:
Active Sourdough Starter: A bubbly, active starter ensures your bagels rise beautifully.
Water: Warm water helps activate the yeast. (sidenote: hot water will kill it)
Bread Flour: While all-purpose flour works, I do recommend using bread flour for its higher protein content, giving you that chewy texture that we love.
Sugar: A touch of sweetness enhances flavor I noticed it helps it speed up the bubbling process—white sugar is great, but feel free to use cane or coconut sugar too!
Salt: Any unrefined salt will do, but I love using Redmond’s unrefined salt for a little extra mineral goodness.
Honey: Adding honey to the boiling bath gives your bagels a lovely golden brown crust. You can substitute it with brown sugar or maple syrup if you like.
Simple Baking Schedule:
8 PM: Make and knead the dough. Cover and let it rest for 1 hour.
9 PM: Knead the dough for 30 seconds, cover, and let it rest overnight for 8-12 hours.
7 AM: Cut the dough into 8 equal pieces. Shape into small balls, poke holes in the middle, and stretch them out. Cover and let rest for 20-60 minutes until puffed up.
8 AM: Boil the bagels for 30 seconds on each side, dip into seasonings, and bake for 20-25 minutes at 425°F.
Note: This schedule is based on a 68-70°F environment. Warmer temperatures will speed up the process, while cooler temps will slow it down.
How to Make Sourdough Bagels:
The Best Sourdough Bagels
With their soft and chewy texture and sourdough tang, these bagels will have you questioning why you didn’t start making them sooner! This sourdough bagel recipe is incredibly simple and requires just five ingredients. Try them from the oven, (they go very fast in our home) toasted with butter, or add some cream cheese you’ll find yourself making these delicious bagels again and again.
Sourdough Bagels Are A Family Favorite!
A freshly baked sourdough bagel gives you all the feels of a cozy baking day—a chewy crust giving way to a light, airy center. Pure satisfaction! After spending 10 years perfecting my sourdough bread, I finally decided to venture into the world of bagels, and let me tell you, that first bite had me hooked! There’s no going back to store-bought bagels after this.
Why You’ll Love This Recipe:
Chewy Goodness: Once you make you own sourdough bagels and you see how easy it is there’s no turning back! A classic chewy crust and a soft, airy interior is why this recipe makes the best sourdough bagels. And guess what? This recipe is incredibly easy!
Custom Flavor Options: Feeling adventurous? Get creative with toppings! From orange cranberry to jalapeño cheddar and everything bagel seasoning, and the best part this recipe can be the base for adding in endless flavor possibilities. And let’s not forget about the cream cheese, try adding a little of your favorite jam for more goodness—it’s the perfect finishing touch for your sourdough bagels.
The New Baking Obsession Is Here to Stay!
This recipe is mostly hands-off, making it a breeze to enjoy delicious homemade bagels. With just a little kneading and an easy shaping method, you’ll be well on your way.
Supplies You’ll Need:
Large mixing bowl
Digital scale
Plastic wrap or shower cap
Bench scraper or sharp knife
Parchment paper
Baking sheet
Kitchen towel
Ingredients:
Active Sourdough Starter: A bubbly, active starter ensures your bagels rise beautifully.
Water: Warm water helps activate the yeast. (sidenote: hot water will kill it)
Bread Flour: While all-purpose flour works, I do recommend using bread flour for its higher protein content, giving you that chewy texture that we love.
Sugar: A touch of sweetness enhances flavor I noticed it helps it speed up the bubbling process—white sugar is great, but feel free to use cane or coconut sugar too!
Salt: Any unrefined salt will do, but I love using Redmond’s unrefined salt for a little extra mineral goodness.
Honey: Adding honey to the boiling bath gives your bagels a lovely golden brown crust. You can substitute it with brown sugar or maple syrup if you like.
Simple Baking Schedule:
8 PM: Make and knead the dough. Cover and let it rest for 1 hour.
9 PM: Knead the dough for 30 seconds, cover, and let it rest overnight for 8-12 hours.
7 AM: Cut the dough into 8 equal pieces. Shape into small balls, poke holes in the middle, and stretch them out. Cover and let rest for 20-60 minutes until puffed up.
8 AM: Boil the bagels for 30 seconds on each side, dip into seasonings, and bake for 20-25 minutes at 425°F.
Note: This schedule is based on a 68-70°F environment. Warmer temperatures will speed up the process, while cooler temps will slow it down.
How to Make Sourdough Bagels:
Make the Dough:
In a large bread bowl, combine your active starter, warm water, and sugar. Mix by hand (or use a Danish Dough Whisk for fun!). It should resemble a milky liquid. Next, stir in the bread flour and salt until fully combined.
Knead the Dough:
Knead the dough for about 5-6 minutes by hand for the best texture. (Trust me, it’s worth the effort!) Keep the dough in the bowl to minimize mess. Pull a small section of dough up, fold it over, and push into the rest with your palm. Repeat while turning the bowl clockwise. After your mini workout, cover the dough and let it rest for 60 minutes.
Stretch and Fold
After about an hour, repeat the stretch and fold for 30 seconds. You’ll notice the dough becoming smoother. Cover with a tea towel and place it in a warm spot to rise.
Shape the Bagels:
Once the dough has doubled in size you are ready to transfer it to your work surface (no flour needed). Stretch and shape it into a rectangle about ½ inch thick. Cut the dough into 8 equal pieces (about 115g each). Shape each piece into a smooth ball, then use your thumb to punch a hole in the center and stretch it to about 2 inches wide.
Second Rise:
Place the shaped bagels on a parchment-lined baking sheet and cover with a damp kitchen towel. Let them puff up for 20-60 minutes in a warm area.
Boil Bath and Bake:
- Preheat the Oven:
While your bagels are rising, preheat your oven to 425°F.
- Boil the Bagels:
Boil each bagel for 30 seconds on each side. This step is crucial for achieving that delightful chewy crust.
- Bake:
Bake your bagels for 20-25 minutes or until golden brown. Let them cool on a wire rack, then slice into one while it’s still warm. Spread with butter for a truly heavenly experience!
Topping Suggestions:
Everything Seasoning: A blend of sesame seeds, onion, garlic, and sea salt.
Orange and Cranberry
Jalepeno and Chedder
Poppy Seeds
Sesame Seeds
Garlic Flakes
Onion Flakes
Cheese: Shredded Asiago adds a delicious crunch.
Other Ways to Enjoy Sourdough Bagels:
Get creative! Try different toppings or make a bagel sandwich with your favorite fillings. The possibilities are endless.
How to Store / Freeze Sourdough Bagels:
If your family is anything like mine, these homemade sourdough bagels will vanish in no time! If you do have leftovers, store them in a plastic bag at room temperature for 2-3 days. They also freeze beautifully! Just place them in a gallon-sized bag (sliced or whole) for up to 3 months.
To reheat, warm the bagel in the microwave for 10 seconds or let it thaw at room temperature. Slice in half and toast for the best results.
Frequently Asked Questions:
What’s the difference between store-bought bagels and sourdough bagels?
The key difference lies in the leavening agent. Sourdough bagels use a natural sourdough starter, giving them a delightful airy texture. Most store-bought bagels use commercial yeast unless labeled otherwise.
Are sourdough bagels healthier?
Absolutely! The long fermentation process makes sourdough bagels easier to digest, breaking down natural components in grains for better nutrient absorption. Plus, they contain higher levels of vitamins and minerals!
Why do you have to boil sourdough bagels before baking?
Boiling is essential for achieving that chewy exterior we love! It may seem like an extra step, but once you bite into these homemade sourdough bagels, you’ll understand why it’s worth it.
Happy baking! Enjoy every delicious bite of your homemade sourdough bagels! 🥯💖