Say hello to the ultimate homemade bagels with these Sourdough Bagels! Chewy, golden, and packed with that signature tangy flavor, they’re perfect for breakfast sandwiches, toasting with cream cheese, or snacking straight from the oven. A must-try for sourdough lovers!
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💖 Why This Recipe Works
- Deliciously Chewy: These homemade sourdough bagels have the perfect texture—golden on the outside and soft on the inside.
- Signature Sourdough Flavor: The tangy, rich taste makes these a standout compared to regular bagels.
- Versatile and Fun: Perfect for breakfast, snacks, or sandwiches, and customizable with your favorite toppings!
⭐ Star Ingredients
- Active Sourdough Starter: Provides natural fermentation and a signature tangy flavor for sourdough bagels.
- Water: Combines with the starter to create a smooth dough texture.
- Honey (or Sugar): Adds a touch of sweetness to balance the sourdough tang.
- Fine Sea Salt: Enhances the flavor and strengthens the dough structure.
- Flour: Forms the base of the dough, providing structure and elasticity.
For the Water Bath
- Water: Used for boiling the bagels to create their signature chewy texture.
- Sugar: Helps develop a shiny, golden crust during baking.
For Toppings
- Everything Bagel Seasoning: A savory mix of seeds and spices for classic sourdough bagels, or customize with your favorite toppings.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Pumpkin Seeds: Another option is to top these bagels with crunchy pepitas or pumpkin seeds for added nutrition.
- Toppings: I like to use the everything bagel seasoning on these bagels but you could easily use sesame seeds or poppy seeds as an alternative.
🔪How To Make Sourdough Bagels
- Step 1: In the bowl of a stand mixer, mix the active sourdough starter, water, honey, and sea salt with a spatula.
- Step 2: Add the flour and combine by hand until it forms a stiff dough. Attach the dough hook and knead on the lowest speed for 6-7 minutes (or knead by hand for 10 minutes).
- Step 3: Place the dough in a greased bowl, cover with plastic wrap, and allow it to rest at room temperature overnight (8-12 hours).
- Step 4: Divide the dough into 8 equal portions, shape each into a ball, and poke a hole in the center with your thumb.
- Step 5: Gently stretch into a ring shape and place on a parchment-lined baking sheet. Cover with a towel and let them rise for 30-60 minutes until puffy.
- Step 6: Preheat the oven to 425°F (218°C). Boil 6 cups of water with 1 tablespoon of sugar in a large pot. Boil the bagels for 2 minutes per side, 3-4 at a time.
- Step 7: Use a mesh strainer to remove the bagels and let them rest on the parchment paper until cool enough to handle. After cooling, add optional seasoning to one side and return it to the parchment paper.
- Step 8: Bake the bagels at 425°F (218°C) for 25-28 minutes or until they turn golden brown. Let it cool and then enjoy it with your favorite schmear!
👩🍳 Expert Tips
- Use an Active Starter: Ensure your sourdough starter is bubbly and active before using it for the best rise and flavor.
- Check Dough Consistency: The dough should be stiff but pliable; adjust with a small amount of flour or water if necessary.
- Room Temperature Fermentation: Allow the dough to ferment in a warm spot to develop flavor, but avoid overheating, which may kill the starter.
- Shape Consistently: Use a scale to divide the dough evenly for uniform bagels. Stretch the holes larger than expected, as they shrink during proofing and baking.
- Avoid Overcrowding the Pot: Boil a few bagels at a time to ensure they cook evenly without sticking together.
💭 FAQs
How To Store Sourdough Bagels
Store Sourdough Bagels in an airtight container or bread bag at room temperature for up to 2 days. Refrigeration is not recommended, as this can make bagels dry and tough.
Can I Freeze Homemade Bagels?
Yes, slice the bagels and wrap each half in plastic wrap or foil. Place them in a freezer-safe bag or container for up to 3 months.
💖 Serving Suggestions
Here are some great ways to serve sourdough bagels:
- Honey and Butter: Keep your sourdough bagels simple with a drizzle of honey and a pat of butter for a comforting treat.
- Smoked Salmon Bruschetta: A perfect topping with cream cheese, capers, and red onion.
- Egg and Cheese: Turn your sourdough bagels into a hearty breakfast sandwich.
- Nut Butter and Jam: A sweet option that’s filling and delicious.
- Beetroot Hummus: Spread creamy hummus for a Mediterranean-inspired snack.
- Texas Smoked Turkey Breast Sandwiches: Use sourdough bagels as a base for savory deli sandwiches.
🍽 Try More Tasty Bread Recipes
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Sourdough Bagels
Make delicious homemade sourdough bagels with a chewy texture and golden crust! Perfect for breakfast or snacking, they’re easier than you think!
Ingredients
For Sourdough Bagels
- ½ Cup Active Sourdough Starter
- 1 Cup Water
- 2 tbsp. Honey Or Sugar
- 2 tsp. Fine Sea Salt
- 500 g. Flour
For The Water Bath
- 6 Cups Water
- 1 tbsp. Sugar
For Toppings
- Everything Bagel Seasoning Or Any Other Seasoning You Like
Instructions
- In the bowl of a stand mixer, mix the active sourdough starter, water, honey, and sea salt with a spatula.
- Add the flour and combine by hand until it forms a stiff dough. Attach the dough hook and knead on the lowest speed for 6-7 minutes (or knead by hand for 10 minutes).
- Place the dough in a greased bowl, cover with plastic wrap, and allow it to rest at room temperature overnight (8-12 hours).
- Divide the dough into 8 equal portions, shape each into a ball, and poke a hole in the center with your thumb.
- Gently stretch into a ring shape and place on a parchment-lined baking sheet. Cover with a towel and let them rise for 30-60 minutes until puffy.
- Preheat the oven to 425°F (218°C). Boil 6 cups of water with 1 tablespoon of sugar in a large pot. Boil the bagels for 2 minutes per side, 3-4 at a time.
- Use a mesh strainer to remove the bagels and let them rest on the parchment paper until cool enough to handle. After cooling, add optional seasoning to one side and return it to the parchment paper.
- Bake the bagels at 425°F (218°C) for 25-28 minutes or until they turn golden brown. Let it cool and then enjoy it with your favorite schmear!
Notes
Check Dough Consistency: The dough should be stiff but pliable; adjust with a small amount of flour or water if necessary.
Room Temperature Fermentation: Allow the dough to ferment in a warm spot to develop flavor, but avoid overheating, which may kill the starter.
Shape Consistently: Use a scale to divide the dough evenly for uniform bagels. Stretch the holes larger than expected, as they shrink during proofing and baking.
Avoid Overcrowding the Pot: Boil a few bagels at a time to ensure they cook evenly without sticking together.
Nutrition
Calories: 2108kcalCarbohydrates: 452gProtein: 55gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 0.4gSodium: 4747mgPotassium: 558mgFiber: 14gSugar: 48gVitamin C: 0.2mgCalcium: 130mgIron: 23mg
Tried this recipe?Let us know how it was!
I love this recipe because it transforms simple ingredients into chewy, golden bagels with that signature tangy flavor. They're perfect for breakfast sandwiches, toasting with cream cheese, or enjoying fresh from the oven.