How to Make the Perfect Sourdough Bagel Recipe at Home

Introduction

Let’s talk bagels! Whether you’re a breakfast person, a brunch enthusiast, or just someone who loves good bread, sourdough bagels are the holy grail of baking projects. Why? They combine the chewy crust and tender interior of classic bagels with the tangy, complex flavor of sourdough. And the best part? They’re way easier to make than you think!

With just a few simple ingredients and a little patience (thanks to natural fermentation), you can whip up homemade bagels that rival your favorite bakery. This recipe doesn’t rely on commercial yeast—your sourdough starter does all the heavy lifting.

Ready to impress your taste buds and anyone lucky enough to share these? Let’s dive into how to make the perfect sourdough bagels.

Why You’ll Love This Recipe

Unbeatable Flavor

Sourdough bagels stand out with their tangy, rich flavor that only natural fermentation can provide. Unlike store-bought bagels or those made with commercial yeast, the depth of flavor in these bagels is something truly special.

Perfect Texture

You know that perfect balance between a chewy crust and a soft interior? This recipe nails it every time. Thanks to the boiling step and the high-protein bread flour, these bagels have that ideal bagel texture.

No Yeast Needed

If you’ve got a thriving sourdough starter, there’s no need for commercial yeast. Your starter does all the work, giving the bagels their rise and unique taste.

Customizable

From toppings like sesame seeds or everything bagel seasoning to mix-ins like dried fruit or herbs, you can make these bagels your own.

Ingredients for Sourdough Bagels

The Essentials

1. Active Sourdough Starter (100 g, about ½ cup)
   • Your sourdough starter is the key to flavor and fermentation. Make sure it’s active and bubbly before using—this ensures your bagels rise properly.
2. Bread Flour (500 g, about 4 cups)
   • Bread flour is essential for the chewy texture that bagels are known for. Its high protein content provides the necessary gluten structure.
3. Water (250 g, about 1 cup)
   • Lukewarm water helps activate the starter and makes mixing easier.
4. Salt (10 g, about 2 tsp)
   • Salt isn’t just for flavor—it also strengthens the dough and regulates fermentation.
5. Honey (20 g, about 1 tbsp)
   • Adds a subtle sweetness to balance the tanginess of the sourdough and helps with browning during baking. You can substitute maple syrup or sugar if needed.

Optional Toppings

• Sesame Seeds: For a classic bagel topping.
• Poppy Seeds: Adds a subtle crunch and nutty flavor.
• Everything Bagel Seasoning: A fan favorite with garlic, onion, and seeds.
• Flaky Sea Salt: For a minimalist, salty touch.

Optional Mix-Ins

• Dried Cranberries or Raisins: For a sweet, chewy addition.
• Chopped Herbs: Like rosemary or thyme for a savory twist.
• Cheese: Grate some cheddar or parmesan into the dough for extra richness.

Step-by-Step Instructions

Let’s break it down! Making sourdough bagels might sound intimidating, but with these easy-to-follow steps, you’ll nail it.

Mix the Dough

1. Start by combining your active sourdough starter (100 g), water (250 g), and honey (20 g) in a large mixing bowl. Stir gently until the starter fully dissolves, creating a uniform liquid base.
2. Gradually add the bread flour (500 g) and salt (10 g) to the liquid mixture. Use a spatula or your hands to mix until the dough forms a shaggy mass. At this stage, it might look a bit rough and uneven—don’t worry, that’s normal.
3. Allow the dough to rest for 5–10 minutes. This short resting period, called autolyse, helps hydrate the flour and makes kneading easier.
4. After resting, mix the dough again, this time using your hands or a stand mixer fitted with a dough hook. Knead for about 8–10 minutes, or until the dough becomes smooth, elastic, and slightly tacky. If the dough feels too sticky, add a light dusting of flour, a little at a time, until it’s manageable.
5. Once the dough reaches the right consistency, form it into a ball and proceed to the next step (bulk fermentation).

Why This Works:

• The initial mix ensures all ingredients are combined.
• Resting the dough allows the gluten to begin developing, reducing effort during kneading.
• Kneading thoroughly creates the structure needed for chewy bagels.

2. Bulk Fermentation

1. Place the dough in a lightly oiled bowl and cover it with a damp towel or plastic wrap.
2. Let it ferment at room temperature for 4–6 hours, or until it has almost doubled in size.
   • Pro Tip: If you want a stronger sourdough flavor, refrigerate the dough overnight (8–12 hours) after this initial fermentation.

3. Shape the Bagels

1. Divide the fermented dough into 8 equal pieces (about 100 g each).
2. Roll each piece into a smooth ball.
3. To shape: Poke your thumb through the center of each ball and gently stretch the hole until it’s about 1.5 inches wide. Don’t worry if it looks a little rough—shaping improves with practice!

4. Proof the Bagels

1. Place the shaped bagels on a parchment-lined baking sheet, leaving space between each one.
2. Cover them with a damp towel and let them proof at room temperature for 1–2 hours. They should puff up slightly but still feel firm to the touch.

5. Boil the Bagels

1. Fill a large pot with water and bring it to a gentle boil. Add 1–2 tablespoons of honey or sugar to the water (optional, for a shiny crust).
2. Boil the bagels 2–3 at a time (depending on the size of your pot) for 30 seconds per side. Use a slotted spoon to flip and remove them.
   • Pro Tip: Boiling gives the bagels their signature chewy crust, so don’t skip this step!
     

6. Add Toppings (Optional)

1. While the bagels are still wet from boiling, sprinkle your favorite toppings like sesame seeds, poppy seeds, or everything bagel seasoning.
2. Press the toppings gently to help them stick.

7. Bake the Bagels

1. Preheat your oven to 425°F (220°C).
2. Bake the bagels for 20–25 minutes, rotating the baking sheet halfway through for even browning.
3. Remove the bagels when they’re golden brown and sound hollow when tapped on the bottom.

Next Steps

Your bagels are done! Let them cool slightly before slicing and serving. Up next: Tips for success, serving ideas, and FAQs to make your sourdough bagel experience even better.

Tips for Success and Serving Suggestions

Tips for the Best Sourdough Bagels

Use an Active Sourdough Starter

Your starter needs to be bubbly and at its peak activity to give the bagels a good rise and that classic tangy flavor. If it’s sluggish, feed it a few hours before starting the recipe and wait until it doubles in size.

Weigh Your Ingredients

For consistent results, use a kitchen scale to measure your ingredients. Sourdough recipes can be sensitive to variations in flour and water amounts.

Don’t Skip the Boil

Boiling the bagels is what creates that chewy crust we all love. Adding honey or sugar to the boiling water also helps give the bagels a shiny finish.

Proof Until Puffy

Under-proofed bagels will be dense, while over-proofed ones might deflate when boiled. The sweet spot is when the dough feels slightly puffy but still springs back a little when gently pressed.

Experiment with Toppings

Get creative with toppings! Go beyond the basics with options like garlic, parmesan, cinnamon sugar, or even crushed nuts.

Refrigerate for Stronger Flavor

If you prefer a more pronounced sourdough tang, refrigerate the dough overnight after the initial bulk fermentation. This slows the fermentation and deepens the flavor.

Want to get creative? Serve your sourdough bagels alongside a savory-sweet dish like this Pineapple Casserole. The cheesy, fruity flavors of the casserole balance beautifully with the tangy bagels

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How to Serve and Store Sourdough Bagels

For a tangy twist, pair your freshly baked sourdough bagels with a dollop of Orange and Ginger Cranberry Sauce. It’s the perfect blend of sweet and tangy, and it elevates any breakfast or brunch spread!

Serving Suggestions

• Classic Cream Cheese Spread: Nothing beats a warm bagel with cream cheese. Add a sprinkle of chives for extra flavor.
• Breakfast Sandwiches: Layer scrambled eggs, crispy bacon, and cheese for a hearty morning meal.
• Smoked Salmon and Capers: Pair with cream cheese, smoked salmon, thinly sliced red onion, and capers for a gourmet twist.
• Sweet Toppings: Spread with butter, jam, honey, or nut butter for a sweet snack.
• Bagel Chips: Slice leftover bagels thinly, brush with olive oil, sprinkle with salt, and bake until crispy for an easy snack.

Storage Tips

• At Room Temperature: Store cooled bagels in an airtight container or bag for up to 2 days.
• Freezing: Slice bagels before freezing so you can toast them straight from the freezer. Wrap individually in plastic wrap and place them in a resealable bag for up to 1 month.
• Reheating: Toast or warm bagels in the oven at 350°F (175°C) for a few minutes to restore freshness.

Frequently Asked Questions about Sourdough Bagel Recipe

What’s an Easy Sourdough Bagel Recipe?

An easy sourdough bagel recipe involves just a few ingredients and straightforward steps: mix active sourdough starter, bread flour, water, salt, and honey. After a simple fermentation process, boil the bagels for chewiness, add toppings, and bake. For minimal effort, prepare the dough the night before and refrigerate it for a slower, hands-off fermentation.

How Do I Make Sourdough Bagels Using Discard?

While sourdough discard won’t rise as much as active starter, you can still use it for bagels by adding a small amount of commercial yeast. Combine sourdough discard, flour, water, yeast, salt, and honey. The discard provides a mild tang, while the yeast ensures proper rise. Proceed with shaping, boiling, and baking as usual.

What Is the Sourdough Bagel Recipe from King Arthur Flour?

King Arthur’s sourdough bagel recipe features bread flour, sourdough starter, malt syrup (or honey), water, and salt. Their recipe emphasizes using malt syrup for an authentic bagel flavor. They also recommend boiling the bagels in water with added baking soda for a chewy crust before baking at a high temperature.

What’s the Best Sourdough Bagel Recipe?

The best sourdough bagel recipe is one that suits your taste and schedule. For the ultimate flavor, let the dough ferment overnight for a tangy punch. Use bread flour for chewiness, and don’t skip boiling the bagels for the signature crust. Customize with toppings like sesame seeds, everything seasoning, or flaky sea salt for your ideal bagel.

What Are Sourdough Bagels?

Sourdough bagels are made using sourdough starter instead of commercial yeast. The natural fermentation gives them a slightly tangy flavor and improves their texture. They’re boiled before baking to create a chewy crust, making them a classic, yet elevated, version of traditional bagels.

How Do I Make Sourdough Bagels with Starter?

To make sourdough bagels with starter, combine active sourdough starter with bread flour, water, honey, and salt. Let the dough ferment, shape it into bagels, and proof until slightly puffy. Boil the bagels for 30 seconds on each side, then bake at 425°F until golden brown. Make sure your starter is bubbly and active for the best results.

Can I Make Same-Day Sourdough Bagels?

Yes! If you’re short on time, you can speed up the process by using an active sourdough starter and a warm environment for fermentation. Mix the dough, let it bulk ferment for 4–6 hours, shape, proof, and bake—all within the same day. The flavor won’t be as tangy as an overnight ferment, but they’ll still be delicious.

What’s the Sourdough Bagel Recipe from Pantry Mama?

Pantry Mama’s sourdough bagel recipe focuses on simple, beginner-friendly steps. It uses a combination of sourdough starter, bread flour, water, and salt, with an emphasis on long fermentation for flavor. She also includes tips for achieving the perfect chewy crust, like boiling the bagels with honey in the water and baking them at a high temperature for an authentic texture.

Conclusion

And there you have it—your guide to making the ultimate sourdough bagels! With their perfect chew, tangy flavor, and endless customization options, these bagels are sure to become a staple in your kitchen. Whether you enjoy them plain, loaded with toppings, or as the foundation of a breakfast sandwich, nothing beats the satisfaction of biting into a bagel you made from scratch.

So, grab your sourdough starter, set aside a little time, and get baking. Once you try these, you’ll never look at store-bought bagels the same way again.