Sourdough Bagels Recipe

Introduction

Sourdough bagels are a delightful twist on the classic favorite, combining a tangy sourdough flavor with a chewy, soft texture. This recipe takes time but rewards you with irresistible homemade bagels that are perfect for breakfast or snacks.

Ingredients

• 150g active, bubbly sourdough starter
• 250g warm water
• 500g bread flour
• 40g sugar
• 11g salt
• 20g honey (for the boiling bath)

Instructions

1. Step 1: In a large bowl, combine 150g active starter, 250g warm water, and 40g sugar. Mix by hand until it resembles a milky liquid.
2. Step 2: Add 500g bread flour and 11g salt to the mixture. Stir until fully incorporated.
3. Step 3: Knead the dough by hand for 5-6 minutes. Pull a small section of dough over the rest and push it in with the heel of your hand, rotating the bowl clockwise as you go. The dough will be stiff and slightly bumpy—this is normal.
4. Step 4: Cover the dough and let it rest for 60 minutes.
5. Step 5: After resting, stretch, fold, and push the dough again for 30 seconds. Then cover and place it in a warm spot to rise until it doubles in size, about 8-12 hours depending on room temperature.
6. Step 6: Once risen, turn the dough out onto a clean work surface. Shape it into a large rectangle about 1/2 inch thick and cut into 8 triangular pieces.
7. Step 7: Shape each triangle into a smooth ball by pulling the corners toward the center and rolling it gently. Then, punch a hole through the center with your thumb and stretch it to about 2 inches in diameter.
8. Step 8: Place shaped bagels on a parchment-lined baking sheet. Cover them with a damp tea towel and let rest in a warm place until puffed, about 20-60 minutes. You can refrigerate them for up to 24 hours if not baking immediately.
9. Step 9: Preheat your oven to 425°F (220°C). Fill a large pot with water, add 20g honey, and bring to a boil.
10. Step 10: Boil 2-3 bagels at a time for 30 seconds on each side. Remove with a slotted spoon and place on a cooling rack.
11. Step 11: If desired, dip the tops of the bagels into toppings like seeds or cheese. For a crunchy bottom, also dip the underside in cheese.
12. Step 12: Bake the bagels for 20-25 minutes or until golden brown. Remove from the oven and cool on a wire rack.
13. Step 13: Enjoy warm by slicing and spreading butter for the ultimate chewy, buttery bite.

Tips & Variations

• Kneading by hand rather than with a mixer yields softer, chewier bagels.
• Try toppings like sesame seeds, poppy seeds, or everything bagel seasoning for variety.
• Use a kitchen scale to ensure equal-sized bagels for even baking.
• For a sweeter crust, brush bagels with a little honey water before baking.

Storage

Store cooled bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze the bagels individually wrapped for up to 1 month. Reheat by toasting or warming in the oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought yeast instead of sourdough starter?

Yes, but the flavor and texture will differ. Using sourdough starter gives the bagels their unique tang and chewiness.

Do I need to boil the bagels before baking?

Boiling helps create the chewy crust characteristic of traditional bagels and improves texture, so it’s recommended for the best results.

Sourdough Bagels Recipe

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★★★★★

4.8 from 106 reviews

• Author: Julian
• Total Time: 9 hours 20 minutes
• Yield: 8 bagels 1x

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Description

This homemade sourdough bagels recipe yields chewy, soft, and delicious bagels made from a naturally fermented starter. With a simple ingredient list and method involving kneading, resting, boiling in honey water, and baking, these bagels offer a wholesome and flavorful alternative to store-bought options. Perfect for breakfast or snacks, they can be enjoyed plain or with various toppings.

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Ingredients

Scale 1x2x3x

For the Dough

• 150g active, bubbly sourdough starter
• 250g warm water
• 500g bread flour
• 40g sugar
• 11g salt

For the Boil Bath

• 20g honey

Optional Toppings

• Cheese, seeds, or any desired bagel toppings

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Instructions

1. Make the Dough: In a large bowl, combine 150g active sourdough starter, 250g warm water, and 40g sugar. Mix by hand or with a dough whisk until it looks milky. Add 500g bread flour and 11g salt, then mix thoroughly until fully incorporated. Knead the dough by hand for 5-6 minutes until it becomes stiff and a little bumpy, which is typical for bagel dough.
2. Rest the Dough: Cover the dough and let it rest for 60 minutes to relax the gluten and start fermentation.
3. Stretch and Fold: After the rest, perform a stretch, fold, and push routine with the heel of your hand for 30 seconds to help develop dough strength. Cover with a reusable shower cap and place the dough in a warm spot to rise fully.
4. Bulk Rise: Allow the dough to double in size, which can take 8-12 hours at 69°F (20.5°C). Warmer temperatures reduce the rise time.
5. Shape the Bagels: Turn the risen dough onto a work surface without flour. Stretch it into a large rectangle about ½ inch thick. Slice the dough into 8 equal triangles (about 115g each). Roll each triangle into a smooth ball by pulling corners to the center and rolling on the counter.
6. Create the Hole: Using your thumb, punch a hole in the center of each ball and stretch to about 2 inches in diameter. The dough will shrink back slightly, which is normal.
7. Second Rise: Place the shaped bagels on a parchment-lined baking sheet, cover with a damp tea towel, and let them puff up for 20-60 minutes in a warm place. Alternatively, refrigerate covered for up to 24 hours and bake when ready.
8. Preheat Oven and Prepare Boil Bath: Preheat the oven to 425°F (220°C). Fill a large pot with water and whisk in 20g honey. Bring to a boil.
9. Boil the Bagels: Carefully drop 2-3 bagels into the boiling honey water. Boil for 30 seconds on each side. Use a slotted spoon to remove and place them on a cooling rack. Repeat until all bagels are boiled.
10. Add Toppings (Optional): For extra flavor and texture, dip the tops of the boiled bagels into your choice of toppings while they are still sticky. For cheese toppings, dip both top and bottom to create a crunchy bite.
11. Bake: Bake the bagels in the preheated oven for 20-25 minutes until golden brown and cooked through.
12. Cool and Serve: Remove from oven and cool on a wire rack. Best enjoyed slightly warm, sliced, and spread with butter for a chewy, rich bite.

Notes

• Hand kneading results in softer, chewier bagels compared to using a mixer.
• The dough is naturally stiff; this is typical and necessary for proper bagel texture.
• Temperature and time affect rise duration; warmer environments speed fermentation.
• Boiling bagels in honey water enhances flavor and gives a shiny crust.
• Bagels can be refrigerated after shaping for up to 24 hours before baking to make advance preparation easier.
• Feel free to experiment with different toppings such as sesame seeds, poppy seeds, or everything bagel mix.
• Slicing bagels warm and adding butter provides the best eating experience.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: sourdough bagels, homemade bagels, chewy bagels, sourdough bread, baking bread, breakfast bagels, boiled bagels, artisanal bagels