I still remember the first time I made sourdough bagels from scratch. It seemed daunting at first, but with a little patience, I ended up with chewy, tangy bagels that filled my kitchen with warm, inviting aromas. If you love comforting, homemade breads, these sourdough bagels are a game-changer you’ll want to add to your routine.
Table of Contents
Why You’ll Love These Sourdough Bagels
- Foolproof rising schedule designed for busy days and flexible timing.
- Chewy interior with a perfectly crisp crust thanks to the boiling step.
- Deep, complex flavor from natural fermentation and honey sweetness.
- Homemade bagels that beat store-bought in freshness and taste every time, much like other amazing sourdough bakes.
Essential Equipment for Sourdough Bagels
Must-Haves:
- Kitchen scale for precise ingredient measuring
- Large pot for boiling the bagels
- Baking sheets lined with parchment paper
Nice-to-Haves:
- Stand mixer with dough hook to save time kneading
- Spider strainer to easily lift bagels from boiling water
A stand mixer is helpful but not required; hand kneading works well too.
A Closer Look at Your Sourdough Bagel Ingredients
Bread flour provides the high protein needed for that satisfying chew. Honey not only adds subtle sweetness but also feeds the yeast, helping the dough rise and develop flavor. Active sourdough starter should look bubbly and doubled in size, signaling it’s ready to create that signature tanginess in your bagels, and is versatile for many more sourdough creations.
A Flexible Baking Schedule
- Day 1, Evening: Prepare and feed your sourdough starter.
- Day 2, Morning: Mix and knead the dough; let it rest overnight.
- Day 2, Evening: Shape bagels and let them rise.
- Day 2, Late Evening: Boil and bake your bagels.
Room temperature affects rising times, so adjust this basic timeline to fit yours. This flexibility lets you bake on your own schedule without stress.
How to Make Sourdough Bagels (Step-by-Step Guide)
Step 1: Prepare Your Sourdough Starter
12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
Step 2: Mix and Knead the Bagel Dough
In the bowl of a stand mixer, stir together the starter, water, honey and salt with a spatula. Add the bread flour and use your hands to bring the ingredients together as best as possible. The dough will be very stiff, a consistency often desired for hearty sourdough bread recipes. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. (Or 10 minutes by hand.) Cover the bowl and let rest at room temperature for 8-12 hours.
Step 3: Shape the Bagels
Line a baking sheet with parchment paper. Turn the dough out onto a clean work surface and divide into 8 equal pieces. Shape each piece into a ball. To shape the bagel, place a dough ball on the surface in front of you and use your thumb to poke a hole straight down through the middle of the dough. Pick the bagel dough up, gently shape the ring and place on the parchment paper. Repeat with remaining dough balls. Cover the dough with a towel and let rise for 30-60 minutes or until puffy.
Step 4: Boil the Sourdough Bagels
Preheat oven to 425°F (218°C) making sure that the oven rack is in the center position. Bring 6 cups of water to a boil in a large stockpot and add 1 tablespoon of sugar. Once the bagels have finished rising, boil them for 2 minutes on each side. Only boil 3-4 at a time, making sure not to crowd the pot.
Step 5: Add Your Favorite Toppings
Use a mesh strainer to remove the bagels and let rest on the parchment paper until cool enough to handle. Once cool enough, dip one side into your choice of toppings and place back onto the parchment paper. Work quickly so toppings stick to the still-damp surface.
Step 6: Bake to Golden Perfection
Bake the bagels at 425°F (218°C) for 25-28 minutes or until golden brown.
Toppings and Flavor Variations
Classic Toppings: sesame seeds, Everything Bagel Seasoning, poppy seeds, sprinkle of salt (don’t dip in salt).
| Variation Name | Mix-in Ingredients | Instructions |
|---|---|---|
| Cinnamon Raisin | 1 cup raisins, 2 tsp cinnamon | Add during the last 2 minutes of kneading. |
| Jalapeño Cheddar | 1 diced jalapeño, 1 cup shredded cheddar | Gently fold into the dough before shaping. |
| Everything Onion | 1/4 cup dried minced onion | Add with the flour at the beginning. |
How to Store and Freeze Homemade Sourdough Bagels
- Store bagels at room temperature in a paper bag for up to 3 days to maintain crust crispness.
- For longer storage, freeze bagels in airtight freezer bags for up to 3 months.
- To reheat, slice and toast frozen bagels directly or warm refrigerated bagels in the oven at 350°F for 5-7 minutes.
Aisha’s Top Tips for Perfect Sourdough Bagels
- Don’t overcrowd the pot when boiling; give bagels space to rise and flip easily.
- Use parchment paper but consider removing it halfway through baking for a crispier bottom.
- Trust the process, a stiff dough is exactly what you need for that signature chew!
Troubleshooting Your Sourdough Bagels (S.O.S.)
Why are my bagels flat and dense?
This usually means your dough was over- or under-proofed. Be sure to follow the rising times and look for puffy dough before boiling.
Why didn’t my bagels float when I boiled them?
If your bagels stay underwater, they likely need more proofing. Wait until they rise and feel airy before boiling.
Why is my dough too stiff or too sticky?
Measuring ingredients by weight is crucial. Humidity can affect dough consistency, so adjust water or flour slightly if needed.
Frequently Asked Questions
Can I make these sourdough bagels without a stand mixer?
Yes, hand kneading for about 10 minutes works perfectly fine.
Can I use other flours like whole wheat or rye?
You can substitute part of the bread flour with whole wheat or rye, but it may affect chewiness and rising.
How can I scale this recipe to make more or fewer bagels?
Simply multiply or divide ingredient amounts, keeping the starter proportion consistent.
What’s the best way to get toppings to stick?
Dip bagels into toppings immediately after boiling while the surface is still wet.
What to Serve with Your Sourdough Bagels
- Homemade flavored cream cheese spreads like chive or garlic herb
- Smoked salmon with capers and thinly sliced red onion
- Classic breakfast sandwich with egg, cheese, and bacon or sausage
- Avocado toast topped with cherry tomatoes and a sprinkle of chili flakes
These bagels make a versatile base for sweet or savory toppings any time of day.
Making sourdough bagels from scratch might sound intimidating, but it’s truly rewarding and surprisingly easy once you get the hang of it. They fill your home with comfort and pride in every chewy bite. If you try this recipe, please leave a comment with your questions or share your results.
Sourdough Bagels
Ingredients
Equipment
Method
- Prepare your active sourdough starter 12 hours before mixing the dough by combining the ingredients in a clean jar, stirring, and loosely covering it to rise at room temperature until doubled and bubbly.
- In a stand mixer, stir together the active starter, water, honey, and salt, then add bread flour and mix on the lowest speed for 6-7 minutes using a dough hook until a stiff dough forms. Cover the bowl and let the dough rest at room temperature for 8-12 hours.
- Line a baking sheet with parchment paper. Turn the dough out, divide into 8 equal pieces, and shape each into a ball; then use your thumb to poke a hole through the middle to form a bagel shape. Cover the shaped bagels with a towel and let them rise for 30-60 minutes until puffy.
- Preheat your oven to 425°F (218°C) with the rack in the center. Bring 6 cups of water and 1 tablespoon of sugar to a boil in a large stockpot, then boil 3-4 bagels at a time for 2 minutes on each side.
- Use a mesh strainer to remove the boiled bagels and let them rest on parchment paper until cool enough to handle. Once cool, dip one side of each bagel into your chosen toppings and place them back onto the parchment paper.
- Bake the bagels at 425°F (218°C) for 25-28 minutes, or until they are golden brown.
