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There is something truly magical about biting into a perfectly chewy, golden crusted bagel that carries the subtle tang and depth of a naturally fermented dough. This Sourdough Bagels Recipe is one of my all-time favorites because it combines the traditional crusty chew of a bagel with the wonderful complexity sourdough starter brings, making every bite bursting with flavor. Whether you’re new to baking or a seasoned bread lover, these bagels will elevate your breakfast or brunch game and might just become your new obsession.
Ingredients You’ll Need
Gathering these simple ingredients is the first step to crafting bagels that boast incredible texture and taste. Each plays a crucial role, from the tangy sourdough starter to the honey that gives a subtle sweetness and a shiny, inviting crust.
- ½ cup sourdough starter: The heart of the recipe, providing natural leavening and that signature tangy flavor.
- 1 cup water (250g): Hydrates the dough for a luscious, soft crumb.
- 2 tablespoons sugar: Balances the sourness and helps develop a golden crust.
- 2 teaspoons salt: Enhances the overall flavor and strengthens the dough.
- 4 cups all-purpose flour (480g): The foundation of the dough; make sure to spoon and level it for accuracy.
- 1 tablespoon honey: Adds extra sweetness to the boiling water for that classic bagel shine.
- 1 large egg (beaten): Used as an egg wash to give your bagels a beautiful, glossy finish.
- Assorted seasonings: Everything bagel seasoning, poppy seeds, cheese, or your favorite toppings to personalize your bagels.
How to Make Sourdough Bagels Recipe
Step 1: Mixing Your Dough
Start by combining the sourdough starter, water, sugar, and salt in the bowl of your stand mixer. This blend ensures the dough has a balanced flavor profile before adding flour. The starter breathes life into your bagels, promising that unique tang and chewiness everyone craves.
Step 2: Kneading to Perfection
Add the flour gradually and use the dough hook to knead until you have a smooth, firm, but non-sticky dough. This usually takes about 6-7 minutes. Don’t hesitate to adjust with a bit more flour or water if needed — every kitchen environment differs slightly. Cover your dough and let it rest for 10 to 12 hours, allowing the sourdough to work its magic and develop character.
Step 3: Shaping the Bagels
Once rested, line a large baking sheet with parchment paper. Divide the dough into eight equal portions and gently roll each into tight, smooth balls. Next, poke a hole in the center using your thumb and stretch it gently to form a ring about 1.5 to 2 inches in diameter. Place these on the baking sheet, cover them up, and let them rise for another 30 to 45 minutes until they puff up with excitement.
Step 4: Boiling for Chewiness
Preheat your oven to 425℉ while you bring 6 cups of water mixed with a tablespoon of honey to a rolling boil. Boiling the bagels briefly, one at a time, for one minute on each side is the secret to that dense, chewy exterior that defines a bagel. Use a slotted spoon to transfer them back to the baking sheet, letting the water drip off thoroughly.
Step 5: Adding the Finishing Touches
Brush each boiled bagel generously with beaten egg; this will build that irresistible golden gloss. Then, generously coat them with your preferred toppings—whether it’s that iconic everything bagel seasoning or a sprinkle of poppy seeds or cheese. This is your chance to get creative and make each bagel uniquely yours.
Step 6: Baking to Golden Glory
Pop the tray into your hot oven and bake for about 25 to 28 minutes, until each bagel boasts a gorgeous golden-brown crust. Allow them to cool for at least 15 minutes before sinking your teeth in. The aroma alone will surely get you excited, and the first bite? Absolutely unforgettable.
How to Serve Sourdough Bagels Recipe
Garnishes
Enhance your sourdough bagels with classic garnishes like cream cheese or butter, but don’t shy away from more adventurous options like smoked salmon, avocado slices, or even a drizzle of honey. Fresh herbs or a sprinkle of coarse salt add an extra flavor dimension that perfectly complements the bagel’s natural tang.
Side Dishes
Pair these bagels with simple side dishes that highlight their robust flavor. Think fresh fruit salad, a crisp green salad tossed in vinaigrette, or a bowl of tomato soup for a comforting meal. The chewy texture and slightly sour profile balance beautifully with bright, fresh sides.
Creative Ways to Present
Transform your bagels into star dishes by turning them into breakfast sandwiches layered with eggs, bacon, and cheese, or cut them into bite-sized pieces for party-friendly bagel chips. You can even create a bagel board with an assortment of spreads, smoked fish, and pickles for a stunning presentation that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover sourdough bagels stay fresh best in an airtight container at room temperature for up to two days. The crust will soften slightly but the flavors remain wonderful. For longer storage, we have better options below.
Freezing
Wrap your bagels tightly in plastic wrap or freezer bags and freeze for up to three months. Freezing locks in the freshness and tang, making it easy to enjoy your sourdough bagels recipe anytime without losing quality.
Reheating
To bring back that fresh-baked texture, slice the bagel and toast it directly from frozen or after thawing. Alternatively, a brief warm-up in the oven (around 350℉ for 5-7 minutes) restores the crust’s crunchiness and refreshes the inside chewiness perfectly.
FAQs
Can I use a sourdough starter that’s just been fed?
Absolutely! A recently fed starter is actually ideal for this recipe because it’s active and bubbly, which gives your sourdough bagels a lively rise and flavor boost.
What if I don’t have honey for the boiling water?
Honey adds a subtle sweetness and helps with browning, but you can substitute it with malt syrup, sugar, or skip it entirely. Your bagels will still turn out deliciously chewy and golden.
How long should I let the dough ferment?
This recipe suggests 10 to 12 hours for the initial fermentation—usually overnight. This slow ferment develops flavor and texture, making your sourdough bagels beautifully complex. You can go up to 14 hours if your kitchen is cooler.
Can I make the dough without a stand mixer?
Definitely! You can knead by hand on a floured surface. It might take a bit longer to achieve the same smooth consistency, but the end result is just as delightful.
What are the best toppings to use?
Everything bagel seasoning is a classic favorite, but feel free to experiment with sesame seeds, poppy seeds, dried onion flakes, coarse salt, or shredded cheese depending on your taste preference.
Final Thoughts
There is a unique joy in making bagels from scratch, especially when your sourdough starter adds that special touch you just can’t get from store-bought versions. This Sourdough Bagels Recipe is approachable, rewarding, and truly delicious. I encourage you to try it out, share with friends, and savor every chewy, crispy, flavorful bite. Your breakfast table will thank you!
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Sourdough Bagels Recipe
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 10 hours 40 minutes
- Yield: 8 bagels
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These homemade sourdough bagels offer a delightful tangy flavor with a chewy texture, made from scratch using a sourdough starter. This recipe involves an overnight fermentation to develop depth of flavor, followed by boiling and baking to achieve the perfect classic bagel crust and chewy interior. Ideal for breakfast or sandwiches, you can customize with a variety of toppings like everything bagel seasoning, poppy seeds, or cheese.
Ingredients
For the Dough
- ½ cup sourdough starter
- 1 cup water (250g)
- 2 tablespoons sugar
- 2 teaspoons salt
- 4 cups all-purpose flour (spooned and leveled; 480g)
For Boiling
- 6 cups water
- 1 tablespoon honey
For Topping
- 1 large egg (beaten)
- Assorted seasonings (everything bagel seasoning, poppy seeds, cheese, etc.)
Instructions
- Mix Ingredients and Knead Dough: In a stand mixer bowl, combine the sourdough starter, water, sugar, and salt. Add the flour and knead using the dough hook attachment until a smooth, firm, and non-sticky dough forms, about 6 to 7 minutes. Adjust with extra flour or water if needed.
- Bulk Fermentation: Cover the dough and let it rest at room temperature for 10 to 12 hours to allow fermentation and flavor development.
- Prepare for Shaping: Line a large baking sheet with parchment paper to prevent sticking during baking.
- Shape Bagels: Divide the dough into 8 equal pieces. Roll each piece into a smooth, tight ball. Use your thumb to poke a hole through the center of each ball, then gently stretch and widen the hole to about 1.5 to 2 inches in diameter. Place shaped bagels on the prepared baking sheet, cover loosely, and let them rise for 30 to 45 minutes until puffy.
- Preheat Oven and Boil Bagels: Preheat your oven to 425°F (220°C). Meanwhile, bring 6 cups of water and 1 tablespoon of honey to a boil in a medium pot. Boil each bagel for 1 minute on each side using a slotted spoon to transfer them carefully. Let excess water drain off before placing the bagels back onto the baking sheet.
- Apply Toppings: Brush each bagel evenly with the beaten egg wash. Then, sprinkle with your desired seasonings such as everything bagel seasoning, poppy seeds, or cheese.
- Bake: Bake the bagels in the preheated oven for 25 to 28 minutes until they turn a golden brown on top.
- Cool and Serve: Remove from the oven and allow the bagels to cool for at least 15 minutes before serving to enhance texture and flavor. Enjoy your homemade sourdough bagels fresh or toasted!
Notes
- Adjust flour and water quantities slightly if dough is too sticky or dry during kneading.
- Overnight fermentation can be done in the refrigerator for a milder sour flavor but will require longer proofing.
- Boiling the bagels before baking creates their characteristic chewy crust.
- You can freeze baked bagels after cooling for up to 1 month; thaw before toasting.
- Use room temperature water for mixing starter to ensure proper yeast activity.
