Sourdough bagels combine the best of tangy, fermented dough with the chewy texture of a classic bagel. With this detailed sourdough bagel recipe, you’ll be able to recreate bakery-level bagels right in your kitchen. While making sourdough bagels requires some patience, this guide simplifies the process, offering essential tips and tricks to ensure your bagels come out perfectly chewy, flavorful, and delicious every time.
Why Choose Sourdough Bagels Recipe ?
Sourdough bagels have a unique flavor profile that stands out from their yeasted counterparts. The long fermentation process creates a tangy, deep flavor while also enhancing the nutritional value of the bagels. Unlike store-bought bagels, which can be overly sweet or lack texture, sourdough bagels offer that perfect balance of crusty exterior and chewy interior. Furthermore, sourdough’s natural fermentation makes it easier to digest, which is another great reason to bake these at home.
Getting Started: Preparing Your Sourdough Starter
Before making your bagels, it’s important to have a healthy, active sourdough starter. If you don’t already have one, creating a starter is as simple as mixing flour and water over a period of days until natural yeast and bacteria begin to ferment the mixture. To ensure your starter is ready, it should be bubbly and have doubled in size after feeding.
Feeding Your Sourdough Starter Twelve hours before you start making the dough, feed your starter by discarding half of it and adding fresh flour and water. Allow it to sit at room temperature until it is active and ready for use. A well-fed starter will give your bagels the best rise and chew.
Essential Ingredients for Sourdough Bagels Recipe
This recipe uses basic ingredients that can easily be found in any kitchen. Here’s what you’ll need:
- 100g Active Sourdough Starter: This is your base and provides the fermentation power.
- 500g Bread Flour: Bread flour has a higher protein content, essential for that chewy texture.
- Water: Hydration is key, but be mindful of your climate. In more humid environments, reduce the water slightly to prevent sticky dough.
- Salt: Essential for flavor.
- Honey or Sugar: Helps balance the tangy flavor of the sourdough and aids in browning.
- Optional Toppings: Sesame seeds, poppy seeds, Everything Bagel seasoning, etc.
Step-by-Step Instructions for the Perfect Sourdough Bagels
Mixing and Kneading the Dough
To start, combine your active sourdough starter, water, honey, and salt in a large mixing bowl. Add the bread flour and mix until the dough starts to come together. The dough for bagels should be stiff, which means it can be challenging to knead by hand. If possible, use a stand mixer with a dough hook to knead the dough for 6-8 minutes, until it becomes smooth and elastic. If kneading by hand, expect it to take 10-12 minutes of consistent effort.
Kneading properly is critical because it develops the gluten, which gives bagels their distinctive texture. If the dough feels too dry, add a teaspoon of water at a time until it becomes manageable.
The Fermentation Process
Once kneaded, place the dough in a lightly oiled bowl and cover it with a damp towel. Let it ferment at room temperature for 8-12 hours. The long fermentation allows the dough to develop flavor and rise properly. If your kitchen is warm, check the dough after 8 hours to avoid overproofing. In colder environments, the dough may take closer to 12 hours to fully rise.
Shaping Your Bagels
Once fermented, divide the dough into 8 equal portions. Shape each portion into a ball by tucking the edges under. To create the signature bagel shape, use your thumb to poke a hole through the center of each ball and gently stretch it into a ring. Let the shaped bagels rest for about 30 minutes while you prepare the water bath.
The Secret to Chewy Bagels: The Boiling Process
Why Boiling Bagels is Essential
Boiling bagels is the step that sets them apart from regular bread. Boiling gives bagels their signature chewy texture and shiny exterior. Bring a large pot of water to a boil and add a tablespoon of sugar. Boil each bagel for 1 minute on each side, then transfer them to a baking sheet lined with parchment paper. For an extra chewy crust, boil the bagels for an additional 30 seconds per side.
Baking the Bagels to Perfection
Topping and Baking Your Bagels
Before baking, brush the boiled bagels with an egg wash and sprinkle them with your desired toppings. Everything Bagel seasoning, sesame seeds, or poppy seeds are classic options. Place the bagels in a preheated oven at 425°F (220°C) and bake for 20-25 minutes, or until they turn golden brown. For an even bake, rotate the tray halfway through the baking process.
Storing and Freezing Sourdough Bagels
Once the bagels have cooled, store them in an airtight container at room temperature for up to 3 days. If you’re planning to store them for longer, freeze the bagels. Slice them before freezing for easy reheating. Frozen bagels can be thawed at room temperature and then toasted for a fresh, homemade treat any time.
Troubleshooting: Common Issues with Sourdough Bagels Recipe
If your bagels come out dense or flat, it may be due to an underfed starter or improper kneading. Ensuring your starter is active and bubbly is crucial for a good rise. Additionally, thoroughly kneading the dough is necessary for developing the gluten structure. If your bagels spread too much during baking, they might have been overproofed, or the dough could have been too wet.
Creative Flavor Variations
While traditional sourdough bagels are delicious on their own, there are many ways to get creative. For a sweeter option, mix in cinnamon and raisins or even chocolate chips. Savory lovers can experiment with jalapeño and cheddar, garlic, or sundried tomato and basil bagels. These variations make for an exciting twist on the classic recipe, and they’re sure to impress guests or family members.
For more sourdough ideas, check out King Arthur Baking for creative flavor combinations and techniques(
Conclusion: The Joy of Homemade Sourdough Bagels
Making sourdough bagels at home can be an incredibly rewarding experience. While it takes time and patience, the result is a bagel that’s superior to anything you can buy in the store. With this recipe, you’ll not only enjoy the process but also savor the rich, complex flavors of naturally leavened dough. Don’t hesitate to try out different toppings and flavor combinations to make your bagels truly unique.
Join the Conversation!
We’d love to hear from you! How did your bagels turn out? Share your experience in the comments below and let us know what flavors or toppings you used. For more delicious sourdough recipes and baking tips, be sure to check out the other content on our homepage. We’ve got plenty more to inspire your next baking project!