Sourdough Bagel Recipe: Perfectly Chewy & Easy to Make

Freshly baked sourdough bagels on a wooden board with baking tools.

Introduction to Sourdough Bagels

Imagine biting into a freshly baked bagel with a perfectly chewy interior, a golden crust, and that signature tangy flavor only sourdough can deliver. Sounds irresistible, right? If you’ve ever wondered how to achieve bakery-style bagels in your own kitchen, you’re in for a treat. This sourdough bagel recipe combines the art of traditional baking with the modern convenience of easy-to-follow steps, giving you delicious results every time.

What sets sourdough bagels apart from their yeasted counterparts? It’s all about flavor and texture. Sourdough brings a depth of taste that’s impossible to replicate with commercial yeast, thanks to the natural fermentation process. Plus, sourdough bagels boast a unique chewiness and a crisp crust that elevate them to an entirely new level of bagel bliss.

In this guide, we’ll walk you through everything you need to know to master homemade sourdough bagels. From preparing your starter and mixing the dough to boiling and baking, every step is carefully detailed to ensure your success. You’ll also find tips for troubleshooting common issues, creative flavor variations, and the best ways to serve and store your bagels.

Ready to roll up your sleeves and create something truly special? Let’s dive into the world of sourdough bagels!

Table of contents

Essential Ingredients for Sourdough Bagels

To create the perfect sourdough bagels, it’s essential to start with high-quality ingredients. Each component plays a critical role in achieving that signature taste, texture, and structure. Here’s what you’ll need:

The Role of Sourdough Starter

The star of the show is your sourdough starter—a living culture of wild yeast and bacteria. For this recipe, make sure your starter is:

  • Active and bubbly: Feed your starter 6–8 hours before you start baking to ensure it’s strong and ready to leaven the dough.
  • Mature: A well-established starter (at least 1–2 weeks old) yields the best flavor and rise.
  • Hydration level: Stick to a 100% hydration starter (equal parts water and flour by weight) for the best results.

Pro Tip: If your starter isn’t active enough, let it rest in a warm place for a few hours after feeding to boost its activity.

Flour: The Foundation of Great Bagels

The type of flour you use can significantly impact the outcome. Here are your options:

  • Bread flour: High in protein (12–14%), this flour gives bagels their chewy texture. It’s the best choice for a classic bagel experience.
  • All-purpose flour: Works in a pinch but may result in slightly softer bagels.
  • Whole wheat flour: Adds a nutty flavor and a denser texture. You can replace up to 50% of bread flour with whole wheat for a healthier twist.

Pro Tip: Avoid cake flour or low-protein flours, as they don’t provide enough gluten for proper bagel structure.

Water: The Unseen Hero

Water binds all the ingredients together and plays a key role in the fermentation process. Use filtered or spring water to avoid chlorine, which can inhibit the activity of your sourdough starter.

Salt: The Flavor Enhancer

Salt is essential for balancing flavors and strengthening gluten structure. Use fine sea salt or kosher salt for even distribution. Avoid iodized table salt, as it can leave an aftertaste.

Sweetener: For Taste and Fermentation

Traditional bagel recipes often call for a touch of sweetness to enhance the flavor and support fermentation. Common options include:

  • Honey: Adds a subtle floral sweetness.
  • Molasses: Perfect for darker, richer bagels.
  • Brown sugar: A versatile option with mild sweetness.

Pro Tip: Avoid overloading the dough with sweetener, as it can slow down fermentation.

Optional Add-ins and Toppings

Customize your sourdough bagels with these popular options:

  • Seeds: Sesame, poppy, or sunflower seeds for crunch.
  • Spices: Garlic powder, onion flakes, or everything bagel seasoning for bold flavors.
  • Dried fruit: Raisins, cranberries, or blueberries for sweet variations.

Tools and Equipment You’ll Need

Making sourdough bagels at home is a rewarding process, but having the right tools can make it much easier and more enjoyable. While you don’t need a fully equipped bakery to get started, investing in a few key items will ensure your bagels turn out perfectly every time.

Baking Essentials

These are the must-have tools for creating sourdough bagels:

  1. Mixing Bowls:
    • Use medium and large bowls for mixing and proofing the dough.
    • Opt for glass or stainless steel bowls to monitor the rise more easily.
  2. Kitchen Scale:
    • Precise measurements are crucial in sourdough baking. A digital scale helps you weigh ingredients accurately, ensuring consistent results.
  3. Dough Scraper:
    • This handy tool makes it easy to handle sticky dough and divide it into even portions for shaping.
  4. Baking Sheet or Tray:
    • A sturdy baking sheet is essential for holding your bagels during proofing and baking.
    • Line it with parchment paper to prevent sticking.
  5. Plastic Wrap or Damp Towel:
    • These are used to cover your dough during proofing to prevent it from drying out.
  6. Pot for Boiling:
    • You’ll need a large pot for boiling the bagels before baking. This step gives bagels their signature chewy texture.

Optional Tools for Perfect Bagels

For the avid baker, these tools can take your bagels to the next level:

  1. Proofing Baskets (Bannetons):
    • Ideal for shaping and supporting dough during the final proofing stage.
  2. Baking Stone or Steel:
    • Using a baking stone or steel helps retain heat, giving bagels a crispier crust. Preheat it in the oven for the best results.
  3. Slotted Spoon or Spider Strainer:
    • Makes it easy to lift bagels out of the boiling water without damaging their shape.
  4. Stand Mixer (Optional):
    • While sourdough dough can be mixed by hand, a stand mixer with a dough hook attachment can save time and effort.
  5. Cooling Rack:
    • Place freshly baked bagels on a cooling rack to prevent sogginess from steam.

Why the Right Tools Matter

While you can technically make bagels with just a mixing bowl and your hands, investing in a few essential tools will improve your workflow and the overall quality of your bagels. Tools like a kitchen scale ensure accuracy, while a baking stone or steel can create bakery-quality results right at home.

With all the tools and ingredients ready, you’re set to begin the hands-on part of this sourdough adventure!

Step-by-Step Sourdough Bagel Recipe

Now that you have your ingredients and tools ready, it’s time to create your sourdough bagels. Follow these steps carefully to achieve the perfect chewy texture, golden crust, and signature sourdough tang.

1: Preparing the Sourdough Starter

A strong, active sourdough starter is the foundation of this recipe. Here’s how to prepare it:

  1. Feed Your Starter:
    • Take 50g of your sourdough starter and mix it with 50g of flour (bread or all-purpose) and 50g of water.
    • Stir well and let it sit at room temperature until it doubles in size and becomes bubbly (this usually takes 6–8 hours).
  2. Check for Activity:
    • Perform the float test: Drop a small spoonful of starter into a bowl of water. If it floats, it’s ready to use.

Pro Tip: If your starter isn’t active enough, give it another feeding and allow more time for it to mature.

2: Mixing the Dough

  1. Combine Ingredients:
    • In a large mixing bowl, add:
      • 500g bread flour
      • 250g water
      • 100g active sourdough starter
      • 10g salt
      • 20g sweetener (honey, brown sugar, or molasses)
    • Mix until the ingredients are just combined into a rough dough.
  2. Knead the Dough:
    • Transfer the dough to a clean surface and knead for about 8–10 minutes until it becomes smooth and elastic.
    • If you’re using a stand mixer, knead on medium speed for 5–6 minutes with a dough hook.
  3. Adjust Hydration:
    • If the dough feels too dry, add a few drops of water at a time. If it’s too sticky, sprinkle in a little extra flour.

Pro Tip: Proper kneading develops the gluten, giving your bagels their characteristic chewiness.

3: Bulk Fermentation

  1. First Rise:
    • Place the dough in a lightly oiled bowl and cover it with plastic wrap or a damp towel.
    • Let it rest at room temperature for 4–6 hours, or until it rises by about 50%.
  2. Cold Fermentation (Optional):
    • For enhanced flavor, transfer the dough to the refrigerator and let it ferment overnight (8–12 hours).

Pro Tip: Longer fermentation develops deeper sourdough flavor. However, room temperature proofing works if you’re short on time.

4: Shaping the Bagels

  1. Divide the Dough:
    • Turn the dough onto a lightly floured surface and divide it into 8 equal portions (approximately 100g each).
  2. Shape the Bagels:
    • Roll each portion into a smooth ball.
    • Using your thumb, poke a hole in the center of each ball and gently stretch it to form a bagel shape. Aim for a 1–2-inch hole in the center.

Pro Tip: The hole will shrink during proofing and baking, so don’t worry if it seems too large at first.

5: Proofing the Dough

  1. Second Rise:
    • Place the shaped bagels on a parchment-lined baking sheet. Cover them with a damp towel.
    • Let them proof for 1–2 hours at room temperature, or until they appear slightly puffy but not doubled in size.
  2. Refrigerate (Optional):
    • For better texture and flavor, refrigerate the shaped bagels for another 8–12 hours before boiling and baking.

6: Boiling the Bagels

Boiling the bagels before baking is what gives them their chewy texture and glossy finish. Here’s how to do it right:

  1. Prepare the Water Bath:
    • Fill a large pot with water and bring it to a gentle boil.
    • Add 1 tablespoon of baking soda to the water. This helps enhance the golden-brown crust during baking.
    • Optional: Add 1–2 tablespoons of honey or malt syrup for a subtly sweet, bakery-style flavor.
  2. Boil the Bagels:
    • Gently drop 2–3 bagels at a time into the boiling water. Avoid overcrowding the pot.
    • Boil for 30 seconds on one side, then flip and boil for another 30 seconds on the other side.
    • For chewier bagels, boil for 1 minute per side.
  3. Remove and Drain:
    • Use a slotted spoon or spider strainer to lift the bagels out of the water.
    • Place them on a wire rack or parchment-lined baking sheet to drain excess water.

Pro Tip: Boiling is what gives bagels their shiny crust, so don’t skip this step. Adding baking soda also creates a more robust chewiness.

7: Baking the Bagels

Now it’s time to transform those boiled bagels into golden, delicious perfection.

  1. Preheat the Oven:
    • Preheat your oven to 220°C (425°F).
    • If using a baking stone or steel, place it in the oven while preheating to retain heat.
  2. Add Toppings (Optional):
    • While the bagels are still wet from boiling, sprinkle them with your desired toppings. Popular options include:
      • Sesame seeds
      • Poppy seeds
      • Everything bagel seasoning
      • Coarse salt or garlic flakes
  3. Bake the Bagels:
    • Transfer the bagels to a parchment-lined baking sheet or directly onto the preheated baking stone.
    • Bake for 20–25 minutes, or until the bagels are golden brown and firm to the touch.
  4. Cool the Bagels:
    • Remove the bagels from the oven and let them cool on a wire rack for at least 10 minutes before slicing.

Pro Tip: For extra-crispy crusts, bake the bagels with steam. Place a small pan of hot water in the oven during baking.

Enjoy Your Homemade Sourdough Bagels!

Your sourdough bagels are now ready to enjoy. Slice them open, toast if desired, and spread with cream cheese, butter, or your favorite toppings. The chewy texture, golden crust, and tangy flavor will make all the effort worthwhile.

Variations and Flavor Ideas for Sourdough Bagels

One of the best parts about making sourdough bagels at home is the ability to experiment with flavors. Whether you prefer sweet, savory, or something more adventurous, the possibilities are endless. Here are some ideas to get you started:

Sweet Sourdough Bagel Variations

  1. Cinnamon Raisin Bagels:
    • Add 1–2 teaspoons of ground cinnamon and ½ cup of raisins to the dough during mixing.
    • For extra sweetness, brush the tops with honey or maple syrup after baking.
  2. Blueberry Bagels:
    • Gently fold ½ cup of dried or fresh blueberries into the dough after the initial mixing.
    • Use a light hand to prevent the berries from bursting.
  3. Chocolate Chip Bagels:
    • Stir in ½ cup of mini chocolate chips for a decadent treat.
    • These pair perfectly with a cream cheese or peanut butter spread.
  4. Pumpkin Spice Bagels:
    • Add 1 teaspoon of pumpkin spice mix and 2 tablespoons of canned pumpkin to the dough.
    • Top with a dusting of cinnamon sugar before baking.

Savory Sourdough Bagel Variations

  1. Everything Bagels:
    • Top each bagel with a blend of sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt after boiling.
    • Perfect for pairing with cream cheese or smoked salmon.
  2. Jalapeño Cheddar Bagels:
    • Mix ½ cup of shredded cheddar cheese and 1 diced jalapeño into the dough before shaping.
    • Sprinkle extra cheese on top for a gooey, spicy finish.
  3. Garlic and Herb Bagels:
    • Add 1 teaspoon of garlic powder and 2 teaspoons of dried Italian herbs (basil, oregano, rosemary) to the dough.
    • Top with roasted garlic cloves for extra flavor.
  4. Sun-Dried Tomato and Basil Bagels:
    • Fold ½ cup of chopped sun-dried tomatoes and 2 tablespoons of fresh basil into the dough.
    • These make excellent sandwich bagels.

Gluten-Free and Whole Wheat Options

  1. Gluten-Free Bagels:
    • Replace bread flour with a gluten-free flour blend designed for bread recipes.
    • Add xanthan gum (if not already in the blend) to improve the structure.
  2. Whole Wheat Bagels:
    • Replace up to 50% of bread flour with whole wheat flour.
    • Add 1–2 tablespoons of extra water to adjust for the denser texture of whole wheat.
  3. Oatmeal Honey Bagels:
    • Replace a portion of the flour with oat flour (about 10–20%) and add 2 tablespoons of honey for sweetness.
    • Top with rolled oats for a rustic finish.

Creative Toppings for Customization

  • Savory Toppings: Caramelized onions, bacon bits, shredded parmesan.
  • Sweet Toppings: Coconut flakes, chopped nuts, or powdered sugar.
  • Spicy Toppings: Crushed red pepper flakes, chili powder, or paprika.

Experiment and Have Fun

Don’t be afraid to mix and match ingredients or create your own signature bagel flavors! Whether you keep it simple with plain bagels or load them up with toppings and mix-ins, the versatility of sourdough bagels ensures there’s a flavor for everyone.

FAQs About Sourdough Bagel Recipe

Here are answers to some common questions about sourdough bagels, providing helpful tips and insights for bakers of all levels.

What Is the Best Flour for Sourdough Bagels?

The best flour for sourdough bagels is bread flour due to its high protein content (12–14%), which helps develop strong gluten. Gluten gives bagels their chewy texture and structural integrity.

  • Substitutes: If bread flour is unavailable, you can use all-purpose flour, but the bagels may turn out softer.
  • For Whole Grain Variations: Replace up to 50% of bread flour with whole wheat flour for a denser, nuttier flavor.

Can You Make Sourdough Bagels Without a Starter?

While a sourdough starter is the key to this recipe’s flavor and leavening, you can make bagels with commercial yeast if needed:

  • Replace the sourdough starter with 7g (1 packet) of instant yeast.
  • Adjust hydration by reducing water by 50–75g (since starter is mostly water).

However, using yeast won’t give you the same tangy flavor and natural fermentation benefits that sourdough does.

Why Are Bagels Boiled Before Baking?

Boiling is a crucial step in bagel-making because:

  1. Texture: It creates the signature chewy crust by gelatinizing the surface of the dough.
  2. Shape: Boiling helps the bagel hold its shape during baking.
  3. Glossy Finish: The addition of baking soda or honey to the boiling water enhances browning and gives the bagels a shiny appearance.

Skipping this step results in bread-like rolls rather than authentic bagels.

How Long Does It Take to Make Sourdough Bagels?

Making sourdough bagels is a time-intensive process but worth every minute! Here’s a general timeline:

  1. Sourdough Starter Preparation: 6–8 hours (or overnight).
  2. Mixing and Kneading: 15–20 minutes.
  3. Bulk Fermentation: 4–6 hours at room temperature (or overnight in the fridge).
  4. Shaping and Proofing: 2–4 hours.
  5. Boiling and Baking: 30–40 minutes.

In total, the process takes about 12–24 hours, depending on fermentation and proofing times.

How Can I Add Toppings to My Bagels?

Adding toppings is easy and adds a fun, flavorful twist to your bagels:

  1. After Boiling: While the bagels are still wet, sprinkle toppings like sesame seeds, poppy seeds, or everything bagel seasoning.
  2. Press Lightly: Gently press the toppings to ensure they stick.
  3. Custom Blends: Combine multiple toppings for unique flavors (e.g., garlic, onion, and parmesan).

Pro Tip: Brush the tops with a little egg wash or honey water if the toppings aren’t sticking well.

Can I Use Sourdough Discard for Bagels?

Yes, sourdough discard can be used to make bagels, but it’s best for flavor rather than leavening. Here’s how to adjust:

  1. Flavor Boost: Use discard as part of the starter (e.g., replace half the active starter).
  2. Add Yeast: Since discard is less active, add ½ teaspoon of instant yeast to help the dough rise.
  3. Hydration Adjustments: Discard tends to be wetter, so reduce the water in the recipe slightly.

Bagels made with sourdough discard have a milder tang but are still delicious and a great way to reduce waste.

Conclusion

Sourdough bagels are a labor of love, combining the tangy, rich flavor of sourdough with the chewy, glossy perfection of traditional bagels. Whether you’re a seasoned baker or new to sourdough, this recipe offers an approachable way to create bakery-quality bagels at home. From understanding ingredients and perfecting techniques to exploring creative variations, you now have all the tools to master this craft.

So, grab your sourdough starter, roll up your sleeves, and start baking. There’s nothing more satisfying than biting into a warm, homemade bagel that you’ve crafted from scratch. Your taste buds will thank you!