Making sourdough bagels at home is a rewarding and delicious way to enjoy the classic, chewy, and flavorful bagel with a unique twist—natural sourdough starter. Sourdough bagels have a distinct tanginess and complexity that makes them stand out from regular bagels. They also boast a chewy crust, a dense interior, and a rich flavor that only improves with time as the dough ferments.

This recipe will guide you through each step of the sourdough bagel-making process, from mixing the dough to boiling and baking. With a little patience and practice, you’ll have perfect sourdough bagels that rival those from your favorite bakery!

What Makes Sourdough Bagels Special?

Sourdough bagels are different from traditional bagels because they are leavened with a sourdough starter instead of commercial yeast. The starter, which is made from naturally fermented flour and water, gives the bagels a deeper, more complex flavor with a slight tang. Additionally, the long fermentation process helps develop the bagels’ chewy texture and improves their digestibility.

Homemade sourdough bagels are worth the effort, and the process can be fun, especially for those who enjoy working with sourdough. Once you’ve mastered the technique, you can experiment with different toppings and flavors to make the bagels your own.

Ingredients for Sourdough Bagels

To make sourdough bagels, you’ll need a few basic ingredients along with an active sourdough starter. Here’s what you’ll need:

For the Dough:

• 1 cup (225g) active sourdough starter
• 1 ½ cups (360g) warm water
• 4 cups (480g) bread flour (or all-purpose flour)
• 1 tablespoon sugar
• 2 teaspoons salt

For Boiling the Bagels:

• 8 cups water
• 1 tablespoon honey (or barley malt syrup)
• 1 tablespoon baking soda

For Topping the Bagels:

• Sesame seeds, poppy seeds, everything bagel seasoning, or any toppings of your choice

Step-by-Step Instructions for Sourdough Bagels

Step 1: Feed and Prepare Your Sourdough Starter

To begin, make sure your sourdough starter is active and bubbly. Feed it several hours before making the dough, so it has time to rise and activate. You’ll need 1 cup of fully active sourdough starter for this recipe, so plan ahead if your starter has been in the fridge.

Step 2: Mix the Dough

In a large mixing bowl, combine the active sourdough starter, warm water, and sugar. Stir well to dissolve the sugar. Add the flour and salt, and mix until a shaggy dough forms.

Turn the dough out onto a clean surface and knead for about 10 minutes until the dough is smooth and elastic. You want the dough to feel firm but not sticky. If the dough feels too sticky, add a bit more flour, but be careful not to overdo it.

Step 3: First Rise (Bulk Fermentation)

Place the dough in a lightly oiled bowl and cover it with a damp kitchen towel. Let the dough rise at room temperature for 4–6 hours, or until it has doubled in size. This process may take longer depending on the temperature of your kitchen and the strength of your starter.

If you prefer, you can also let the dough ferment overnight in the refrigerator for a slower, more developed flavor. The long, cold fermentation helps enhance the tangy taste of the sourdough.

Step 4: Shape the Bagels

Once the dough has risen, punch it down to release any gas bubbles. Divide the dough into 8 equal pieces. Shape each piece into a ball by tucking the dough under itself and rolling it on a clean surface.

To form the classic bagel shape, use your thumb to poke a hole through the center of each dough ball. Gently stretch the hole until it’s about 2 inches wide. The dough will expand during the final proof and baking, so make sure the hole is large enough.

Step 5: Second Rise

Place the shaped bagels on a parchment-lined baking sheet and cover them with a clean kitchen towel. Let them rise for 1–2 hours at room temperature. The bagels should puff up slightly but not double in size.

For an extra chewy texture, you can refrigerate the bagels for another 12–24 hours after the second rise. This step is optional, but it deepens the flavor and enhances the chewy crust.

Step 6: Prepare the Boiling Water

Before boiling the bagels, preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add the honey and baking soda. The honey adds a subtle sweetness, while the baking soda helps the bagels achieve a beautiful golden-brown crust.

Step 7: Boil the Bagels

Carefully drop 2–3 bagels at a time into the boiling water. Boil each bagel for 1 minute on each side. The bagels will puff up slightly as they boil. Use a slotted spoon to remove the bagels and place them back on the parchment-lined baking sheet.

Step 8: Add Toppings

While the bagels are still wet from boiling, sprinkle your desired toppings over them. Popular choices include sesame seeds, poppy seeds, or everything bagel seasoning. Be generous with the toppings, as they will stick to the wet dough.

Step 9: Bake the Bagels

Bake the bagels in the preheated oven for 20–25 minutes, or until they are golden brown and sound hollow when tapped on the bottom. Rotate the baking sheet halfway through the baking time to ensure even browning.

Once baked, transfer the bagels to a wire rack to cool. Enjoy them warm, or store them for later!

Tips for Perfect Sourdough Bagels

To ensure your sourdough bagels come out perfectly, here are a few tips to keep in mind:

1. Use Bread Flour for Chewiness

Bread flour contains more gluten than all-purpose flour, which helps create the chewy texture that bagels are known for. If you only have all-purpose flour, you can still use it, but the texture may be slightly softer.

2. Don’t Skip the Boiling Step

Boiling the bagels before baking is essential for achieving the chewy crust. The honey and baking soda in the water help the bagels develop their characteristic flavor and texture, so don’t skip this step!

3. Refrigerate the Dough for More Flavor

If you have time, refrigerate the dough overnight or even for 24 hours. This slow fermentation process deepens the tangy flavor of the sourdough and enhances the bagels’ texture. The longer the dough ferments, the more complex the flavor will be.

4. Get Creative with Toppings

Bagels are a blank canvas for all kinds of toppings. In addition to the classic sesame seeds and poppy seeds, try adding onion flakes, garlic powder, cheese, or even dried herbs to your bagels. You can also make sweet bagels with a sprinkle of cinnamon sugar or dried fruit mixed into the dough.

Variations of Sourdough Bagels

Once you’ve mastered the basic sourdough bagel recipe, you can try different variations to suit your taste. Here are a few ideas to inspire your next batch:

1. Cinnamon Raisin Sourdough Bagels

For a sweet twist, mix 1 tablespoon of cinnamon and ½ cup of raisins into the dough during the final kneading stage. Add a dusting of cinnamon sugar on top before baking for an extra layer of sweetness.

2. Cheddar Jalapeño Sourdough Bagels

Spice things up by adding shredded cheddar cheese and chopped jalapeños to the dough. Top the bagels with more cheddar and jalapeño slices before baking for a savory, spicy treat.

3. Whole Wheat Sourdough Bagels

For a heartier version, substitute up to 50% of the bread flour with whole wheat flour. Whole wheat bagels have a nuttier flavor and denser texture, making them a nutritious option.

4. Blueberry Sourdough Bagels

Incorporate dried or fresh blueberries into the dough for a fruity version of sourdough bagels. The sweet and tangy flavors of the blueberries pair beautifully with the sourdough base.

Frequently Asked Questions (FAQs)

1. How long do sourdough bagels last?

Sourdough bagels can be stored at room temperature in an airtight container for 2–3 days. If you want to keep them longer, freeze the bagels in a zip-top bag for up to 3 months. Simply thaw them at room temperature or toast them directly from frozen.

2. Can I make the dough ahead of time?

Yes! You can prepare the bagel dough and store it in the refrigerator for up to 24 hours before shaping and boiling the bagels. The extended fermentation will give the bagels a deeper flavor.

3. Can I freeze unbaked bagels?

Yes, you can freeze the shaped, unbaked bagels after the second rise. Place the shaped bagels on a baking sheet and freeze them until solid, then transfer to a freezer-safe bag. When ready to bake, thaw the bagels at room temperature, boil, and bake as directed.

4. Why do my bagels lack chewiness?

If your bagels are too soft and lack chewiness, it could be due to under-kneading or skipping the boiling step. Be sure to knead the dough until it’s smooth and elastic and always boil the bagels before baking. Using bread flour instead of all-purpose flour will also help achieve that perfect chewy texture.

5. Can I use sourdough discard to make bagels?

For best results, you should use an active sourdough starter to make bagels. Sourdough discard can be used, but the bagels may not rise as much or develop the same chewy texture. If you use discard, consider adding a little commercial yeast to help with the leavening.

Conclusion

Making sourdough bagels at home is a fun and rewarding process that results in chewy, flavorful bagels with a delightful tang from the sourdough starter. While it requires some patience and planning, the result is well worth the effort. With this step-by-step guide, you’ll be able to create bakery-quality bagels that are perfect for breakfast, sandwiches, or a snack.

Once you’ve mastered the basic recipe, feel free to experiment with different flavors and toppings to make the recipe your own. Whether you prefer sweet or savory bagels, sourdough bagels offer endless possibilities for customization. Happy baking!