Sourdough Bagel Recipe

Recipe Type: Breakfast, Snack
Cuisine: American, Jewish-inspired
Perfect for: Families, beginner cooks, busy professionals who enjoy homemade bread

The Perfect Sourdough Bagel for Your Breakfast Table

There’s something inherently magical about baking bread at home, and when it comes to sourdough bagel, the magic is amplified. A fresh, homemade bagel is a culinary delight that can easily surpass even the best store-bought or deli bagels. And when you introduce sourdough into the equation, you elevate the flavor to another level. Sourdough bagels bring together the classic chewy, dense texture of a New York-style bagel and add a unique tanginess that only a natural sourdough fermentation can provide. With their perfectly golden crust and slightly tangy interior, sourdough bagels are the ultimate comfort food for breakfast or a midday snack.

The process of making sourdough bagels may seem intimidating at first, but it’s actually quite straightforward once you understand the steps. The key to success lies in patience, as sourdough requires time for the natural yeast to work its magic. The result, however, is well worth the effort: a healthier, more flavorful bagel with a complex depth that can’t be achieved with commercial yeast alone.

Sourdough is also known for its health benefits. The fermentation process breaks down gluten, making the bread easier to digest for many people. The lactic acid bacteria found in sourdough starters help to improve gut health and may even assist with better nutrient absorption. If you’ve never tried making your own bagels before, this sourdough version is the perfect place to start. Once you’ve mastered it, you’ll find yourself experimenting with different toppings and fillings to customize each batch.

In this sourdough bagel recipe, I’ll guide you through each step, from activating your starter to kneading, shaping, boiling, and baking. Whether you’re an experienced baker or new to sourdough, this recipe is designed to be approachable and easy to follow. I’ll also provide tips for troubleshooting common problems, so you’ll have the confidence to create bakery-quality bagels at home. Let’s dive into the world of sourdough bagels!

Ingredients List

The ingredients for the sourdough bagels recipe are simple and likely things you already have in your pantry, with the exception of a sourdough starter. If you don’t have one, I’ll provide tips later on how to make your own starter from scratch. For now, here’s what you’ll need to make delicious, chewy sourdough bagels:

Dry Ingredients:

• 4 cups (500g) bread flour (or all-purpose flour, but bread flour is preferred for better chew)
• 1 tablespoon sugar
• 1 teaspoon salt

Wet Ingredients:

• 1 cup (240g) active sourdough starter (fed and bubbly)
• 1 cup (240g) warm water (about 90-95°F)
• 1 tablespoon barley malt syrup or honey (for boiling, optional)

Toppings (Optional):

• Sesame seeds
• Poppy seeds
• Everything bagel seasoning
• Sea salt

Dietary Alternatives:

• Gluten-Free Option: If you’re gluten intolerant or sensitive, you can use a 1-to-1 gluten-free baking flour. Keep in mind that the texture will differ slightly. Gluten is what gives traditional bagels their chewy consistency, so gluten-free bagels may be slightly denser and less chewy.
• Vegan Option: This recipe is naturally vegan, as it doesn’t include any animal-based ingredients. However, if you’re avoiding honey (for strict vegan diets), you can substitute it with a vegan alternative like maple syrup or agave nectar.

The Science Behind sourdough bagel recipe

Before diving into the process, let’s take a moment to appreciate the science of sourdough. A sourdough starter is a culture of flour and water that has been fermented by naturally occurring wild yeast and lactic acid bacteria. This fermentation gives sourdough bread its unique flavor and texture. Unlike commercial yeast, which acts quickly to leaven bread, wild yeast works more slowly. This slower fermentation allows for the development of complex flavors, resulting in a tangy and richly textured bread.

The bacteria in the starter produce lactic acid, which breaks down the gluten in the dough, making it easier to digest for some people. Sourdough’s long fermentation process also leads to a lower glycemic index compared to breads made with commercial yeast. Additionally, some studies suggest that sourdough fermentation can increase the availability of minerals such as iron, zinc, and magnesium in bread.

In this sourdough bagels recipe, the starter will not only leaven the dough but also add depth to the flavor of your bagels. A well-maintained starter will produce bubbles and a tangy aroma when it’s active, and it’s this active state that will help create the chewy, flavorful bagels you’re aiming for.

Step-by-Step Preparation Sourdough Bagels Recipe

Step 1: Activate Your Sourdough Starter

Before you begin mixing the dough, it’s essential to make sure your sourdough starter is fully active. An active starter should be bubbly, airy, and have doubled in size after its last feeding. Feed your starter 4-8 hours before you begin making the bagel dough. This step can’t be rushed, as the yeast in the starter needs time to activate. The strength and activity of your starter will have a significant impact on the texture and rise of your bagels, so it’s worth the wait.

If you’re new to sourdough, you might wonder how often you should feed your starter. For an active starter that’s used regularly, feeding it once a day at room temperature or keeping it in the fridge and feeding it once a week will keep it healthy. When feeding, mix equal parts flour and water by weight. For example, if you feed 50g of starter, add 50g of water and 50g of flour.

Tip: If your starter is sluggish or hasn’t been fed in a while, you may need to give it a few extra feedings over the course of a day or two to wake it up.

Step 2: Mix the Dough

Once your starter is active and bubbly, you’re ready to mix the dough. In a large mixing bowl, combine the starter, warm water, flour, sugar, and salt. Start by mixing everything together with a spoon or spatula until the dough begins to form. At this point, it may look shaggy and rough.

Transfer the dough to a clean work surface and knead it by hand for 8-10 minutes. The dough will start out sticky, but as you knead, it will become smoother and more elastic. If you’re using a stand mixer with a dough hook, knead on medium speed for the same amount of time.

A good sourdough bagel dough should be firm and slightly stiff but still pliable. This stiffness is what gives bagels their dense, chewy texture. Avoid adding too much extra flour while kneading, as this can lead to dry bagels.

Tip: If your dough feels too sticky, let it rest for a few minutes and then resume kneading. This allows the flour to fully hydrate and makes the dough easier to work with.

Step 3: Bulk Fermentation (4-6 Hours or Overnight)

Once the dough is well-kneaded, place it in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise at room temperature for 4-6 hours. You can also leave it to ferment overnight in the refrigerator, which will enhance the sour flavor.

During this bulk fermentation, the dough will rise slowly, developing its structure and flavor. Don’t expect the dough to double in size as it would with commercial yeast. Instead, it should become puffy and airy. If you’re fermenting the dough in the fridge, make sure to take it out about an hour before you plan to shape the bagels so that it comes to room temperature.

Tip: For even more flavor, you can stretch this fermentation time by leaving the dough in the fridge for up to 24 hours. The longer it ferments, the tangier the bagels will be.

Step 4: Shaping the Bagels

After the dough has risen, turn it out onto a clean surface. Using a bench scraper or sharp knife, divide the dough into 8-10 equal pieces, depending on how large you want your bagels to be.

To shape each bagel, form a ball by tucking the edges of the dough under itself. Then, using your thumb, poke a hole in the center of the dough ball and gently stretch it out until the hole is about 1½ to 2 inches in diameter. The dough will naturally shrink back a little, so don’t be afraid to make the hole larger than you think is necessary.

Place the shaped bagels onto a parchment-lined baking sheet and cover them with a towel. Let them rest for 30 minutes before moving on to the boiling step. This resting period allows the gluten to relax and the bagels to hold their shape during boiling.

Tip: If your dough is too sticky to shape easily, lightly flour your hands and work surface, but avoid adding too much flour, as this can make the dough dry.

Step 5: Boil the Bagels

While the sourdough bagels are resting, bring a large pot of water to a boil. Adding barley malt syrup or honey to the boiling water gives the bagels a slightly sweet, shiny crust, but this is optional.

Boil the bagels 1-2 at a time, for about 30 seconds on each side. Boiling the bagels before baking is a crucial step that sets their chewy texture and gives them a glossy, firm crust. Bagels that are boiled for too long can become too dense, while bagels that aren’t boiled long enough may not develop their characteristic chewy crust.

Once boiled, place the bagels back on the parchment-lined sheet. Be sure not to crowd the pot while boiling, as this can cause the bagels to stick together and cook unevenly.

Tip: For a firmer, chewier crust, you can increase the boiling time to 1 minute per side. If you prefer a softer bagel, reduce the boiling time to 20 seconds per side.

Step 6: Add Toppings and Bake

Preheat your oven to 425°F (220°C). After boiling, you can brush the bagels with water or an egg wash (if you prefer a shiny, golden crust). Sprinkle your desired toppings—whether it’s sesame seeds, poppy seeds, everything seasoning, or sea salt—onto the bagels.

Place the bagels in the oven and bake for 20-25 minutes, rotating the baking sheet halfway through to ensure even browning. The bagels should be golden brown and should sound hollow when tapped.

Once they’re done, transfer the bagels to a wire rack to cool for about 15 minutes before serving. This cooling period allows the crust to fully set and the interior to finish baking.

Variations and Flavor Customizations

One of the joys of making homemade sourdough bagels is that you can experiment with different flavors, textures, and toppings. Here are some creative variations you can try:

1. Sweet Bagels

For a sweeter twist, you can add cinnamon and raisins to the dough. Mix in 2 teaspoons of cinnamon and ½ cup of raisins during the kneading process. Top with a cinnamon sugar mixture before baking.

2. Whole Wheat Sourdough Bagels

If you prefer a heartier bagel, you can substitute half of the bread flour with whole wheat flour. This will give the bagels a denser texture and a nuttier flavor. Whole wheat flour absorbs more water, so you may need to increase the water content slightly when mixing the dough.

3. Herb and Cheese Bagels

For a savory option, try adding fresh herbs like rosemary, thyme, or chives to the dough. You can also mix in grated cheese like cheddar, parmesan, or asiago. Top the bagels with additional cheese before baking for an extra-crispy, cheesy crust.

4. Seeded Bagels

For an extra crunch and flavor, coat your bagels in a variety of seeds. Sesame seeds, sunflower seeds, chia seeds, and flaxseeds are all great options. You can also experiment with a mixture of seeds for added texture.

Frequently Asked Questions (FAQ)

Q: Can I make the dough ahead of time?
Yes! You can prepare the dough the night before and let it ferment in the fridge. This slow, cold fermentation enhances the flavor, giving the bagels a tangier taste. Simply shape and boil the bagels in the morning before baking.

Q: Can I freeze these bagels?
Absolutely. Once the bagels have baked and cooled completely, slice them in half and freeze them in an airtight container or freezer bag. When you’re ready to eat, just pop the frozen bagels in the toaster or oven for a quick breakfast.

Q: My bagels are too dense. What went wrong?
Bagels that are too dense can be a result of under-kneading the dough or not letting it rest long enough during fermentation. Be sure to knead the dough until it’s smooth and elastic. Overproofing can also lead to dense bagels, so make sure to monitor the dough during rising.

Q: Can I make this recipe without a sourdough starter?
Yes, if you don’t have a sourdough starter, you can substitute 1 packet of instant yeast (about 2¼ teaspoons). This will create a faster, simpler bagel, but you’ll miss out on the depth of flavor that sourdough provides.

Storage and Leftovers

Homemade sourdough bagels recipe taste best when they’re fresh out of the oven, but you can store them for later use as well. Here are a few tips for storing your bagels:

Room Temperature:
Store the bagels in an airtight container or a plastic bag at room temperature for up to 2 days. After that, they’ll begin to lose their freshness. If you plan to eat them later in the week, consider freezing them.

Freezing Bagels:
To freeze, slice the sourdough bagels in half and store them in a freezer-safe bag or container. They’ll keep in the freezer for up to 3 months. When you’re ready to eat them, just pop them in the toaster or reheat them in a 350°F (175°C) oven for 10-15 minutes.

Reheating Tips:
If your sourdough bagels have gone stale, don’t worry! You can bring them back to life by toasting them or briefly steaming them. To steam, place the bagels in a colander over a pot of simmering water for 2-3 minutes. This method softens the crust while preserving the chewy interior.

Troubleshooting Common Issues

Even experienced bakers run into occasional hiccups when making sourdough bagels. Here are some common issues and how to fix them:

1. Bagels Didn’t Rise

If your sourdough bagels didn’t rise during fermentation, the problem could be with your sourdough starter. Ensure that your starter is active and bubbly before mixing the dough. If the dough doesn’t rise during bulk fermentation, it may be due to a cold environment. Try placing the dough in a warmer area or allow it to ferment for a longer period.

2. Bagels Spread Too Much During Boiling

Bagels that spread out too much during boiling may have been over proofed. Make sure to monitor the dough closely during the final rise, and don’t let it get too puffy before boiling.

3. Bagels Are Tough

Tough bagels can result from over-kneading the dough or boiling them for too long. Stick to the recommended kneading and boiling times in the recipe to avoid this issue. If the dough is too stiff when you’re shaping the bagels, it can lead to a tough final product.

4. Bagels Have a Wrinkled Surface

A wrinkled surface on your bagels can be caused by under-proofing or by not boiling the bagels long enough. Make sure the dough has had enough time to rise before boiling, and boil each bagel for at least 30 seconds on each side.

Topping Ideas and Pairings Sourdough Bagels

The beauty of sourdough bagels is that they’re incredibly versatile. Here are a few topping ideas and pairings to try with your sourdough bagels:

Classic Toppings:

• Cream cheese
• Smoked salmon (lox)
• Capers and red onions
• Sliced tomatoes
• Avocado

Sweet Toppings:

• Butter and honey
• Nut butter and sliced bananas
• Jam or marmalade

Savory Toppings:

• Scrambled eggs and bacon
• Ham and cheese
• Hummus and cucumber slices
• Pesto and roasted vegetables

Beverage Pairings:
Sourdough Bagels pair well with a variety of beverages depending on the topping. A hot cup of coffee or tea is perfect for a savory bagel, while a fresh glass of orange juice complements sweeter options like cream cheese and jam.

From Starter to Bagel: Crafting Sourdough Bagels at Home

Crafting sourdough bagels at home is not only satisfying but also a great way to enjoy fresh, healthy, and delicious bread. From the chewy texture to the slightly tangy flavor, these bagels offer a depth of taste that store-bought versions can’t match. With a few simple ingredients and a little patience, you can create bakery-quality bagels in your kitchen.

Whether you’re topping them with cream cheese and lox for a classic breakfast or turning them into a hearty sandwich, these sourdough bagels are sure to become a staple in your home. Enjoy the process, experiment with different flavors, and don’t forget to share your creations!

Share your Homemade Sourdough Bagels
If you enjoyed this sourdough bagel recipe, don’t forget to sign up for our newsletter! You’ll receive more delicious sourdough recipes, baking tips, and kitchen inspiration delivered right to your inbox.
Looking for your next sourdough challenge? Check out these recipes:

• Sourdough Soft Pretzels: A chewy, salty snack perfect for game day or a movie night.
• Heavenly Hash Brownies Recipe: Perfect for sandwiches, sliders, or as a side for your favorite meal.

Happy baking!