Sourdough Bagels are chewy, golden, and full of that tangy flavor that only a good sourdough starter can bring. They have a nice crust on the outside and a soft, slightly dense inside that makes every bite satisfying. With a simple mix of flour, water, salt, and that special sourdough starter, these bagels are a treat you can feel proud to make at home.
I love making these because the sourdough gives the bagels a depth of flavor that you just don’t get with regular yeast bagels. Plus, the process of boiling them before baking makes the outside perfectly crispy while keeping the inside nice and chewy. A little bit of patience goes a long way, and I promise the smell filling your kitchen is worth every step.
My favorite way to enjoy these bagels is fresh out of the oven, slathered with cream cheese and topped with smoked salmon or your favorite jam. They also freeze well, so I like to make a big batch, slice them, and pop them in the freezer for quick breakfasts. These bagels bring a bit of special into everyday mornings, and once you try making them, I think you’ll agree they’re pretty hard to beat!
Key Ingredients & Substitutions
Sourdough Starter: This is the heart of the bagels’ flavor, lending that nice tang and depth. If you don’t have sourdough starter, you could use active dry yeast but the flavor will be less complex.
Bread Flour: High-protein bread flour helps create that chewy texture classic to bagels. All-purpose flour works but expect a softer bite.
Barley Malt Syrup: This sweetener boosts browning and flavor when boiling and baking. If you can’t find it, honey or sugar will work fine.
Toppings: Classic everything bagel seasoning adds a lovely crunch and flavor. Feel free to try sesame seeds, poppy seeds, or just a sprinkle of coarse salt for variety.
How Can I Get That Perfect Chewy Texture and Golden Crust?
The magic comes from a few special steps:
- Kneading: Work your dough until it’s smooth and elastic to build gluten for chewiness.
- Boiling: Boiling the shaped bagels before baking develops that shiny, firm crust and keeps the inside chewy. Adding barley malt syrup or honey to the water helps with color and flavor.
- Baking Hot: Baking at a high temperature (450°F/230°C) crisps up the crust quickly while keeping the inside soft.
- Resting: Letting the dough rise twice—once before shaping and once after—ensures they stay airy without getting too dense.
Take your time with each step, and you’ll get bagels with a nice crust, springy bite, and that signature sourdough tang. I find that gently stretching the hole makes shaping easier and keeps the bagels from shrinking during baking.
Equipment You’ll Need
- Large mixing bowl – perfect for mixing and fermenting your dough without spills.
- Dough scraper – helps you handle sticky dough and clean surfaces easily.
- Stand mixer with dough hook (optional) – saves effort when kneading the bagel dough.
- Large pot – needed to boil the bagels, which creates their chewy crust.
- Slotted spoon – makes removing bagels from boiling water safe and simple.
- Baking sheet lined with parchment paper – for baking bagels evenly with no sticking.
- Cooling rack – lets your bagels cool down without getting soggy underneath.
Flavor Variations & Add-Ins
- Swap everything bagel seasoning for cinnamon sugar for a sweet breakfast twist.
- Add sautéed onion or diced jalapeños into the dough for extra flavor and a little zing.
- Top with shredded cheddar or asiago cheese before baking for a cheesy crust.
- Mix in raisins or dried cranberries to the dough for a fruity, chewy bite.
How to Make Sourdough Bagels?
Ingredients You’ll Need:
For The Dough:
- 1 cup (240g) active sourdough starter (100% hydration)
- 3 1/2 cups (450g) bread flour
- 1 tablespoon sugar or honey
- 1 1/2 teaspoons salt
- 3/4 cup (180ml) warm water (adjust as needed)
For Boiling:
- 1 tablespoon barley malt syrup or honey
Optional Toppings:
- Everything bagel seasoning (sesame seeds, poppy seeds, dried garlic, dried onion, salt)
- Sesame seeds
- Poppy seeds
How Much Time Will You Need?
This recipe requires about 15 minutes for mixing and kneading, 4-6 hours of bulk fermentation, 1-2 hours of proofing after shaping, 15-20 minutes for boiling and baking, plus some cooling time. Overall, expect to spend a good part of the day for best results, but most of that is hands-off while the dough rises.
Step-by-Step Instructions:
1. Mix the Dough:
In a large bowl, combine the bread flour, sugar (or honey), and salt. Stir in the active sourdough starter and warm water until a rough dough forms.
2. Knead the Dough:
Turn the dough onto a floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 6-7 minutes.
3. Bulk Fermentation:
Place your dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it ferment at room temperature for 4-6 hours or until it has risen noticeably and feels airy.
4. Shape the Bagels:
Divide the dough into six equal pieces (about 110g each). Roll each into a tight ball, then poke a hole through the center with your finger and gently stretch it to about 2-3 inches wide to form classic bagel shapes.
5. Proof the Bagels:
Place the shaped bagels on a parchment-lined baking sheet, cover loosely, and let them rest for 1-2 hours at room temperature until puffy.
6. Preheat Oven and Prepare Boiling Water:
Preheat your oven to 450°F (230°C). Bring a large pot of water to a boil and stir in the barley malt syrup or honey to enrich the boiling water.
7. Boil the Bagels:
Drop bagels gently into the boiling water, a few at a time. Boil for about 45 seconds on each side. Remove with a slotted spoon and let them drain briefly on a wire rack.
8. Add Toppings:
While the bagels are still wet from boiling, sprinkle or dip them in your chosen toppings and press lightly so the toppings stick well.
9. Bake the Bagels:
Arrange the bagels on a parchment-lined baking sheet and bake for 15-20 minutes or until they turn golden brown and have a crusty exterior.
10. Cool and Enjoy:
Remove bagels from the oven and cool on a wire rack. Serve fresh with cream cheese, smoked salmon, or any toppings you like!
Can I Use Frozen Sourdough Starter for This Recipe?
Yes, you can! Just make sure to fully thaw and feed your starter at least once to get it active and bubbly before using it in the dough.
Can I Make the Dough Ahead of Time?
Absolutely! After kneading, you can refrigerate the dough overnight for a slow cold fermentation. Let it warm up and rise a bit before shaping and continuing with the recipe.
How Do I Store Leftover Bagels?
Store bagels in an airtight container or bag at room temperature for up to 2 days. For longer storage, slice and freeze them; toast straight from frozen for a fresh-baked taste.
Can I Substitute Bread Flour with All-Purpose Flour?
Yes, though bread flour gives the best chewiness and structure. Using all-purpose flour will work but expect a slightly softer, less chewy texture.
