If you’re craving a fresh, homemade bagel with that perfect chewy texture and a hint of tang, this sourdough bagel recipe is exactly what you need. The process is simple and the results are nothing short of amazing. With a stand mixer, you can achieve smooth dough every time, and with a little patience, you’ll have freshly baked sourdough bagels to enjoy at home. Whether you prefer your bagels classic or with a twist, this recipe will guide you step by step through the process.
Sourdough bagels are unique because they use a natural fermentation process, giving them that signature tangy flavor and chewy texture that regular bagels can’t quite match. This recipe will walk you through the steps, from preparing the dough to boiling and baking the bagels. It’s perfect for anyone who loves a good homemade bread project but doesn’t want to spend hours of active time in the kitchen.
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Sample Baking Schedule for this Sourdough Bagel Recipe
- 7:00 am – Feed your sourdough starter to ensure it’s active and ready.
- 7:00 pm – Mix the dough in your stand mixer and begin the first fermentation (bulk fermentation).
- 6:30 am (next day) – Shape the dough into bagels.
- 7:00 am – Boil and bake the bagels to perfection.
Ingredients
Active sourdough starter – This is essential as it provides the natural yeast that causes the dough to rise, giving the bagels their signature tang and chewy texture.
Bread flour – This flour has a high protein content, which is necessary for the dense, chewy texture that is characteristic of bagels.
Warm water – Warm water helps activate the sourdough starter and ensures the dry ingredients are properly dissolved, creating an even dough mixture.
Salt – Salt is crucial for enhancing the flavor and controlling the fermentation process, slowing the rise of the dough to prevent over-fermentation.
Honey or sugar – This is optional, but adding a bit of honey or sugar balances the sourdough’s tanginess and adds a slight sweetness to the bagels. (Optional)
Honey or barley malt syrup (for boiling) – This optional ingredient is added to the boiling water to give the bagels a glossy, slightly sweet finish, contributing to their traditional look. (Optional)
Baking soda – Added to the boiling water, baking soda helps create a chewy, golden-brown crust that is essential for bagels’ texture.
Poppy seeds – A classic topping that adds flavor and a satisfying crunch to your bagels.
Sesame seeds – Another traditional topping that provides a subtle nutty flavor and texture.
Everything bagel seasoning – A savory mix of garlic, onion, sesame seeds, and poppy seeds, offering a flavorful topping for your bagels. (Optional)
Coarse salt – Adds an extra burst of flavor to the crust of the bagel, balancing the savory toppings.
Dried herbs (e.g., rosemary, thyme, or garlic powder) – These can be sprinkled on top for a more aromatic, savory flavor. (Optional)
Shredded cheese – For those who like a cheesy twist, shredded cheese can be added to the top for a crispy, savory finish. (Optional)
Instructions for the Sourdough Bagel Recipe
Step 1: Mix the Dough in a Stand Mixer
- Add the sourdough starter, warm water, and honey (if using) to the bowl of a stand mixer fitted with the dough hook attachment. Mix on low speed for 1 minute to combine. This step is essential to activate the yeast and ensure the water dissolves the starter completely.
- Add the bread flour and salt. Mix on low speed for 2–3 minutes until the dough starts to come together.
- Increase the speed to medium and knead for 8–10 minutes until the dough is smooth, elastic, and slightly firm. It should pull away from the sides of the bowl but still stick slightly to the bottom. If the dough feels too sticky, you can add a little more flour, a tablespoon at a time.
Step 2: Bulk Fermentation
- Cover the bowl with a damp towel or plastic wrap.
- Let the dough rise at room temperature for 8–10 hours, or until doubled in size. If your kitchen is cooler, this may take closer to 12 hours. You can also place the dough in a warmer spot to speed up fermentation, like near the stove or on top of the fridge. This long, slow fermentation helps develop the complex flavors in the dough.
Step 3: Shape the Bagels
- Turn the dough onto a lightly floured surface and divide it into 8 equal pieces. If you want slightly smaller bagels, you can divide the dough into 10 pieces.
- Shape each piece into a tight ball. This step is crucial to ensure the dough maintains its structure during the shaping process.
- Poke your thumb through the center of each ball and gently stretch the hole to about 1–2 inches wide. Make sure the hole is wide enough to prevent it from closing up during boiling.
Step 4: Proof the Bagels
- Place the shaped bagels on a parchment-lined baking sheet.
- Cover the bagels and let them proof at room temperature for 30 minutes. This step allows the dough to relax and rise slightly, making it easier to boil and bake the bagels.
Step 5: Boil the Bagels
- Bring a large pot of water to a boil. Add honey or barley malt syrup and baking soda for a glossy finish and a chewy crust.
- Boil 2–3 bagels at a time for 30–45 seconds per side. This step gives the bagels their characteristic chewy texture.
- Remove the bagels with a slotted spoon and place them on a lined baking sheet. You can also use a cooling rack here to prevent the bottoms from getting soggy.
Step 6: Add Toppings
- Preheat the oven to 425°F (220°C).
- Dip the boiled bagels into your desired toppings, or sprinkle them on top. Popular options include poppy seeds, sesame seeds, and everything bagel seasoning. If you like a savory bagel, you can sprinkle shredded cheese or dried herbs on top before baking.
Step 7: Bake the Bagels
- Bake the bagels for 18–22 minutes, or until golden brown and crisp. The longer you bake them, the more crusty they will become. Keep an eye on them toward the end to ensure they don’t burn.
- Allow the bagels to cool for at least 20 minutes before slicing. This step lets the interior of the bagel finish cooking and prevents it from becoming too doughy when you cut into it.
Varieties and Toppings
While classic toppings like poppy seeds, sesame seeds, and everything bagel seasoning are popular, feel free to get creative! Here are some other ideas:
- Cream cheese with a dollop of smoked salmon and a few capers.
- Cheddar cheese and jalapeños for a spicy twist.
- Cinnamon sugar for a sweet treat.
- Herb butter made with fresh garlic, rosemary, and thyme.
Tips for Perfect Bagels
- Don’t rush the fermentation: Let the dough rise slowly, especially during the cold proofing stage. The slower the fermentation, the more flavor your bagels will have.
- Boil with care: Make sure the water is at a rolling boil before adding the bagels. Adding too many at once can lower the water temperature and prevent the bagels from achieving their signature chewy texture.
- Shape them well: When forming the bagels, make sure to seal the edges well so they don’t unravel during the boiling and baking process.
- Use high-quality flour: Bread flour has a higher protein content than all-purpose flour, which helps give the bagels a chewy texture.
How to Store Sourdough Bagels
- Room temperature: Store bagels in an airtight container at room temperature for up to 3 days.
- Freezing: To freeze bagels, wrap each one individually and place them in a freezer-safe bag. They’ll keep for up to 3 months. When ready to enjoy, simply reheat in the oven or toaster for a fresh, warm bagel.
Tools You’ll Need
- Stand mixer with dough hook attachment
- Baking sheets
- Tea towel
- Slotted spoon
Other Sourdough Recipes You Might Like
If you love this sourdough bagel recipe, here are some other sourdough-based recipes to try:
- Sourdough Pancakes – Fluffy, tangy, and perfect for breakfast.
- Sourdough Bread – A simple, rustic loaf with a perfect sourdough flavor.
Enjoy your homemade sourdough bagels! With this sourdough bagel recipe, you’ll get that perfect chewy, flavorful bagel every time.
Homemade Sourdough Bagels
perfectly chewy, flavorful bagels with a tangy sourdough twist, and top them with your favorite seasonings for a delicious homemade breakfast or snack
Ingredients
- 200g (about 1 cup) active sourdough starter (fed within 4–6 hours)
- 500g (4 cups) bread flour (high protein for a chewy texture)
- 250g (1 cup) warm water
- 10g (2 tsp) salt
- 20g (1 tbsp) honey or sugar (optional)
- 2 tbsp honey or barley malt syrup (optional)
- 1 tsp baking soda (for chewiness)
- Coarse salt
Instructions
1. Mix the Dough
Add the sourdough starter, warm water, and honey (if using) to the bowl of a stand mixer with the dough hook attachment. Mix on low for 1 minute. Add the bread flour and salt. Mix on low for 2–3 minutes until the dough begins to form. Increase speed to medium and knead for 8–10 minutes until the dough is smooth, elastic, and slightly firm.
2. Bulk Fermentation
Transfer dough to a lightly oiled bowl. Cover with a damp towel or plastic wrap. Let rise at room temperature for 8–10 hours (or until doubled).
3. Shape the Bagels
Turn the dough onto a lightly floured surface and divide it into 8 equal pieces. Shape each piece into a ball and rest for 10 minutes. Poke your thumb through the center and stretch to form a 1–2 inch hole.
4. Proof the Bagels
Place the shaped bagels on a parchment-lined baking sheet. Cover and let them proof at room temperature for 30 minutes.
5. Boil the Bagels
Bring a pot of water to a boil. Add honey or barley malt syrup and baking soda. Boil 2–3 bagels at a time for 30–45 seconds per side.
6. Add Toppings
Preheat oven to 425°F (220°C). Dip boiled bagels in desired toppings or sprinkle on top. See notes
7. Bake the Bagels
Bake for 18–22 minutes until golden brown. Cool for 20 minutes before slicing.
Notes
Cold Proof for Better Flavor: Allowing the shaped bagels to cold proof in the refrigerator for 12–24 hours deepens the flavor and improves the texture.
Shaping Tips: Stretch the hole slightly larger than you think, as it will shrink during boiling and baking.
Boiling Time: Boiling for 30–45 seconds per side is key to achieving that chewy crust. Adding honey or barley malt syrup gives the bagels a beautiful glossy finish.
Baking Tip: Rotate the baking sheet halfway through to ensure even browning.
Adjusting Dough Hydration: If the dough feels too dry or stiff, add a tablespoon of water. If too sticky, add a bit of flour, 1 tablespoon at a time.
