The Best Sourdough Bagels

With a soft and chewy texture and that classic sourdough tang, each bite will have you wondering why it took you so long to make sourdough bagels! This sourdough bagel recipe is simple and only needs 5 ingredients. Eat straight out of the oven, toasted with butter or smothered with your favorite “shmear”, you surely will be making these again and again.

What’s the Difference Between Store-Bought Bagels and Sourdough Bagels?

The biggest difference between homemade sourdough bagels and store-bought bagels is the leaven, or what helps to make the bagels rise. Sourdough bagels use a sourdough starter in order to get that airy and chewy bite, whereas, unless labeled as sourdough, other bagels use commercial yeast.

Are Sourdough Bagels Healthier?

Why, yes they are! Due to the long fermentation of the dough, sourdough bagels are easier for our bodies to digest. Natural components found in grains are broken down during fermentation to allow for easier nutrient absorption, plus the dough contains higher levels of vitamins, minerals, and antioxidants.

Why Do You Have to Boil Sourdough Bagels Before You Bake Them?

It may seem like a hassle to bring a whole pot of water to boil for such a short cooking time but trust me, you won’t want to skip this step! Boiling the bagels helps to achieve that chewy exterior we love so much. Believe me, once you bite into these homemade sourdough bagels, it will all be worth it.

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What You Will Need:

• Large mixing bowl
• Digital Scale
• Plastic wrap/shower cap (what I use!)
• Bench Scraper or a sharp knife
• Parchment Paper
• Baking Sheet
• Kitchen towel
• Slotted spoon

Ingredients You Will Need:

• Active, bubbly starter
• Warm water
• Bread flour
• Sugar
• Salt

Simple Baking Schedule – Home to Make Sourdough Bagels:

8 pm: Make and knead the dough. Cover the bowl and let rest for 1 hour.

9 pm: Knead bagel dough for 30 seconds, cover, and let rest overnight for 8-12 hours.

7 am: Remove dough from bowl and cut into 8 equal pieces. Roll and shape them into small dough balls, poke holes in the middle, and stretch them to shape. Cover and let them rest for 20-60 mins until puffed up.

8 am: Boil bagels for 30 seconds on each side. Dip into seasonings of choice. Bake for 20-25 minutes at 425 degrees.

Topping Suggestions:

• Everything seasoning – a mixture of white and black sesame seeds, onion and garlic flacks, sea salt
• Poppy seeds
• Sesame Seeds
• Garlic flakes
• Onion flakes
• Tasty cheese – for example, shredded Asiago cheese – so yummy! Put on top AND bottom for a crunch bite.
• Cinnamon Crunch – a mixture of brown, white, and course sparkling sugar, cinnamon, flour, vanilla, and butter

Mix-in Suggestions:

• Chocolate Chips
• Blueberries
• Cinnamon and raisins

Other Ways to Eat Sourdough Bagels:

• Bagel Chips: Normally we don’t have many bagels that last the past 2 days in our house, but if you do, my easy sourdough bagel chip recipe only takes 10 minutes to make and the crunch is addicting.
• Egg Sandwich: Over-medium eggs, cast iron skillet bacon, avocado spread, and a little salt and pepper on a homemade sourdough bagel… now that’s a way to start your morning!
• Burger Buns: You’ve got to try this! Will beat store-bought buns any day! I like to toast mine in the skillet I cooked my burgers in to soak up those flavorful juices – killer.
• Adult “Bagel Bites”: Spoon on some marinara, sprinkle with cheese and your favorite toppings, and bake in the oven. Brings back all those childhood memories.

How to Store / Freeze Sourdough Bagels:

If you are like my family, these homemade sourdough bagels won’t make it to see the next day! They are that good!

But if you do find yourself with a few bagels left over, they are best stored in a plastic bag at room temperature for 2-3 days.

These bagels also freeze really well! Place in a gallon-sized plastic bag either sliced or whole for up to 3 months.

To reheat, warm the bagel up for 10 seconds in the microwave. Slice in half and toast in the toaster.

How to Make Sourdough Bagels:

Make the dough :

To a bowl, add your active, bubbly starter, warm water, and sugar. Mix by hand (or use a Danish Dough Whisk, if you’re fancy). It will look like a milky liquid. Next, add the bread flour and salt to the dough. Mix until fully incorporated.

Next is a small labor of love, but trust me when I say, it is all worth it. Knead the dough for 5-6 minutes. I’ve tried using a stand mixer, but my bagels never taste as soft and chewy as when I do it by hand.

First, I keep the dough in the bowl – less mess. Praise! Next, pull a small section of bagel dough above the rest, fold it over on top, and push into the dough with the heel of your hand. Repeat this motion while turning the bowl of dough clockwise for 5-6 minutes.

As you knead, you will notice the dough will become pretty stiff and a little bumpy looking – totally normal. After your mini arm workout, cover the dough and let rest for 60 minutes.

Stretch and Fold :

After 1 hour of resting, we’re back for another round of kneading. But don’t fret! This is only for 30 seconds. Do the same “stretch, fold and push” routine with the heel of your hand for 30 seconds.

You’ll notice the dough is a little less stiff and now the dough ball is smoother. Cover and let rest.

Bulk Rise :

Leave the starter to work its magic and allow the dough to rise for about 8-12 hours overnight.

Shape :

When you first look at your dough the next morning, you will notice it has at least doubled in size.

Gently remove the bagel dough from the bowl and place it in your workspace – no flour dusting is needed! Stretch and shape the dough into a big rectangle, about 1/2 of an inch high. Now, either with a bench scraper or a sharp knife, cut the dough into 8 equal triangle pieces. (I cut it like I would a pizza.)

You can weigh the pieces of dough on a kitchen scale to verify that they are all equal. I usually want each to weigh about 115g. Otherwise, just eyeball it and call it a day!

Now to shape them into that classic bagel look. Grab the corners of the triangles and pinch them toward the center. Then roll until formed into a dough ball.

One at a time, use your thumb to punch a hole in the middle of the dough ball. Stretch the dough ball with both thumbs, about 2 inches. The dough will shrink back a bit, but that’s totally okay.

Second Rise :

Grab a cookie sheet and line it with parchment paper.

Place your shaped bagel balls on the cookie sheet and cover them fully with a slightly wet paper towel so they don’t dry out.

Let them rest until puffed up (about 20-60 minutes).

Boil Bath :

While your bagels are rising, preheat your oven to 425 degrees. Fill a large pot of water. Add honey and whisk until well mixed. Bring the water to a boil.

Once the bagels are puffed up, it’s time to set up your station. I like to place a kitchen towel on the counter and a cooling rack on top to help for minimal cleanup later.

Carefully drop 2-3 bagels into the boiling water and boil for 30 seconds on each side. Using a slotted spoon, scoop the bagels and place them on the cooling rack. Repeat until all bagels have been boiled.

Toppings :

After all the bagels have been boiled, it’s time to talk toppings! To be honest, eating these homemade sourdough bagels plain is heavenly, but adding toppings can bring some fun creativity to your bagels.

All you have to do is sprinkle some of your toppings on a small plate and dip the top of the bagel. The bagels will be slightly sticky to the touch, which is perfect to grab onto all of your toppings.

*Bonus tip – If you are topping your bagels with cheese, dip the bottom side as well. This will create a crunch bite on the bottom – so good!

Bake :

Preheat oven to 425 degrees and bake for 20-25 minutes, or until golden brown. Remove from the oven and move your homemade sourdough bagels onto a cooling rack.

Once they are cool enough to handle, I highly recommend slicing them into one while it is still warm and spreading a slab of butter. That chewy, buttery bite will be out of this world.

Happy baking!

OTHER SOURDOUGH RECIPES TO TRY:

Sourdough Bagel Chips

Cast Iron Quiche with a Sourdough Crust

Cheddar and Chive Savory Sourdough Irish Soda Bread