Name: Sourdough Bagels Recipe (Totally Worth It!)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: Sourdough Starter: 100g of active starter (make sure it’s bubbly and ready to go).; Bread Flour: 500g (don’t swap this for all-purpose—you need the extra gluten for that chewy texture).; Water: 250g (room temperature works best).; Salt: 10g (kosher or sea salt is ideal).; Honey or Sugar: 20g (this adds a touch of sweetness to balance the tang).; Water: Enough to fill a large pot (you’ll be boiling the bagels here).; Honey or Barley Malt Syrup: 2 tablespoons (this gives the bagels their shiny, golden crust).; Baking Soda: 1 tablespoon (helps with color and texture).; Sesame seeds; Poppy seeds; Everything bagel seasoning; Coarse salt

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Bagels. If you’ve ever had a warm, chewy bagel fresh out of the oven, you know they’re in a league of their own. And in the United States, they’re basically a breakfast staple. Now, if you’re someone who’s already dabbled in baking—or if you’ve got a sourdough starter sitting in your fridge—let me tell you: Sourdough Bagels Recipe are about to become your new favorite project.

Why sourdough?Hmm, so I guess you could make bagels in no time at all with instant yeast. Excellent though they might be, they’ll never come up to what sourdough gives them. It’s all in the flavor, texture, and downright bragging rights. Chewy on the outside, soft on the insides, tangy just enough so that it tempts you back in for just one more bite. Of course, you made it yourself – how awesome is that?

Freshly baked sourdough bagels with poppy seeds and sesame seeds.

What Makes Sourdough Bagels Recipe So Special?

Let’s talk about why sourdough bagels deserve a spot in your recipe rotation. First off, the flavor. Regular bagels are great, don’t get me wrong, but sourdough bagels have this depth that’s hard to beat. The starter adds a slight tanginess that’s subtle but so good.

And then there’s the texture. Thanks to the natural fermentation process, sourdough bagels get that perfect chew—like the kind of chew that’s a little work but so satisfying. It’s miles ahead of anything you’ll find in the bread aisle at the store.

But the real magic is in the process. There’s something almost therapeutic about baking sourdough bagels. Just like feeding your starter, molding your dough until it boils and then bakes, it is indeed a labor of love. Sure, it takes a little time (not a quick recipe by any means), but really, it is worth every second.

Golden-brown sourdough bagels topped with sesame seeds, freshly baked.

Ingredients You’ll Need for Sourdough Bagels

Alright, let’s get down to business. Here’s everything you need to make about 8-10 bagels:

For the Dough:

Sourdough Starter: 100g of active starter (make sure it’s bubbly and ready to go).
Bread Flour: 500g (don’t swap this for all-purpose—you need the extra gluten for that chewy texture).
Water: 250g (room temperature works best).
Salt: 10g (kosher or sea salt is ideal).
Honey or Sugar: 20g (this adds a touch of sweetness to balance the tang).

For the Boiling Bath:

Water: Enough to fill a large pot (you’ll be boiling the bagels here).
Honey or Barley Malt Syrup: 2 tablespoons (this gives the bagels their shiny, golden crust).
Baking Soda: 1 tablespoon (helps with color and texture).

Optional Toppings:

Sesame seeds
Poppy seeds
Everything bagel seasoning
Coarse salt

The Step-by-Step Process to Sourdough Bagels Recipe

Let me walk you through the process. It might look long, but I promise it’s straightforward.

1: Feed Your Starter

Wake it up because you have let your sourdough starter sleep in the fridge. Feed it 6-8 hours before you plan to mix your dough. You want it active and bubbly (Pro tip: If it floats in water, it’s ready!).

2: Mix the Dough

In a large bowl, combine your sourdough starter, water, and honey (or sugar). Stir until it’s all mixed together. Add salt and flour, then mix until it forms a rough, shaggy dough.

Now, roll up your sleeves—it’s kneading time. Knead the dough for about 8-10 minutes until it’s smooth and elastic. You’ll know it’s ready when it springs back slightly when you poke it.

Transfer the dough to a clean, lightly oiled bowl, cover it with a damp towel, and let it rest at room temperature for 4-6 hours. It won’t double in size, but it should puff up a bit.

3: Shape the Bagels

After the dough has rested, divide it into 8-10 equal pieces (a kitchen scale is your best friend here for even bagels). Roll the pieces into a balls, then poke a hole in the center with your finger.

Here’s a fun trick: twirl the dough around your finger to widen the hole. You’re aiming for about a 1.5-2 inch hole, since it’ll shrink during proofing and baking.

Place the shaped bagels on a parchment-lined baking sheet, cover them with a towel, and let them rest for about 30 minutes. Then, transfer the tray to the fridge and let them chill overnight.

Portion of dough balls for sourdough bagels, ready for proofing on a baking sheet.

4: Boil and Bake

This is where the bagels really start to look like bagels.

Preheat the oven to a temp 425°F (220°C).
Put a huge pots of water to boil after which pour in baking soda and honey. (The baking soda helps create that signature chewy crust.)
Drop the bagels into the boiling water, a few at a time. Boil them for 30 seconds on each side.

After boiling, place the bagels back on the parchment-lined baking sheet. If you’re using toppings, this is the time to sprinkle them on.

Bake the bagels for 20-25 minutes, or until they’re golden brown and smell absolutely amazing.

Soft and golden sourdough bagels topped with sesame seeds, ready for baking.

Bagel Topping Ideas

One of the best parts of homemade bagels is customizing the toppings. Whether you stick to classics or try something new, the options are endless:

Sesame or Poppy Seeds: Timeless and delicious.
Everything Bagel Seasoning: A bold, flavorful favorite.
Cheddar and Jalapeño: Spicy, cheesy perfection.
Cinnamon Sugar: Sweet and ideal for breakfast.
Asiago Cheese: Savory with a crispy, cheesy crust.
Flaky Salt: Simple yet flavorful.

You can try our gluten-free bagels, packed with delectable flavors and not just for people well acquainted with gluten-free foods. You need to check it out.

reshly baked sourdough bagels with a golden-brown crust and sesame seeds on top.

Why Sourdough Bagels Are Worth the Effort

Let’s be real: sourdough bagels take time. Between feeding the starter, proofing the dough, and boiling before baking, this isn’t a quick recipe. But that’s part of what makes it so special.
All those starry qualities will leave you feeling in every way like a pop superstar when you pull those golden-brown, chewy, beautiful bagels from the oven. And, in terms of flavor, it’s far from anything you could buy in a store.

Also, bagel making is simply fun. The act of shaping the dough, boiling it, and watching it transform inside the oven is, like, ridiculously satisfying. The process is enriching enough to place the appreciation at par with the outcome.

Scrambled egg and tomato-filled sourdough bagel sandwich with sesame seeds.

Tips for Success

Making sourdough bagels is definitely worth the while and effort, but a little bit of foresight and attention to the details can make all its difference. Here are some handy tricks for you to ensure that your bagels come out just perfect:

Plan Ahead: It will take approximately 24 hours from the initiation of this recipe to the finishing touches. Plan on extending your span by that much time so that the dough may ferment and develop flavors overnight entirely and more.
Use a Digital Scale: Accurate measurements are key for consistent results. Measuring ingredients by weight, especially flour and water, helps maintain the right dough texture.
Don’t Skip the Boil: Boiling the bagels is what gives them their signature crust, chewy and shiny appearance. It’s a step you don’t want to miss!
Monitor Your Starter: Make sure your sourdough starter is active and bubbly before you begin. An underactive starter can lead to dense bagels.
Experiment with Toppings: Don’t be afraid to try different combinations—half the fun is personalizing your bagels.

A Love Letter to Homemade Bagels

Honestly, there’s something so American about bagels. They’re the perfect grab-and-go breakfast, but they’re also a canvas for so many delicious toppings. And when you make them yourself, they somehow taste even better.

Creming on cream cheese, heaping lox, or just warming them up with a little butter will definitely be pure comfort food. You’ve got the recipe to make sourdough bagels whenever you want. Now, what are you waiting for? Get your sourdough starter out, and let’s make some bagels!

FAQs About Sourdough Bagels

Are Sourdough Bagels Healthier Than Regular Bagels?

Yes, sourdough bagels are often considered healthier. The fermentation process in sourdough breaks down gluten and phytic acid, making nutrients more accessible and easier to digest. Sourdough’s natural bacteria can also support gut health by encouraging beneficial microbes. However, they still contain carbs and calories similar to regular bagels, so balance is key!

Do Sourdough Bagels Taste Different?

Absolutely! Sourdough bagels have a unique tangy flavor that sets them apart from regular bagels made with commercial yeast. The flavor comes from the lactic acid bacteria in the sourdough starter, creating a slightly sour, complex taste. Regular bagels, on the other hand, are milder and sometimes sweeter, depending on the recipe.

Why Are My Sourdough Bagels So Chewy?

The chewiness of sourdough bagels comes from a combination of factors:

High-Protein Flour: Bread flour creates a strong gluten structure, giving bagels their signature chew.
Boiling Step: Boiling the bagels before baking sets the crust, locking in moisture and enhancing texture.
Kneading and Resting: Proper kneading and allowing the dough to proof helps gluten develop fully, contributing to the chewy bite.

If they’re too chewy, you might be over-kneading or under-proofing the dough.

Why Is Sourdough Better for You Than Yeast Bread?

Sourdough has several health benefits over yeast bread:

Digestibility: Fermentation breaks down some of the gluten, making sourdough easier to digest.
Lower Glycemic Index: Sourdough bread tends to cause a slower rise in blood sugar compared to yeast bread.
Rich in Probiotics: While baking kills live bacteria, the fermentation process promotes gut-friendly byproducts.
Fewer Preservatives: Homemade sourdough uses natural fermentation, avoiding additives or commercial yeast.

Final Thoughts about Sourdough Bagels Recipe

Sourdough bagels aren’t just a recipe—they’re a rewarding experience from start to finish. Mixing the dough, shaping the bagels, and pulling that first batch of golden, chewy goodness out of the oven is nothing short of magical. Whether you’re an experienced baker or just starting your sourdough journey, this recipe is the perfect way to create something special.

These Sourdough bagels fill your mouth with great taste but they are also so easy to make. It is the joy of creating something completely from scratch, achieving that perfect chew, and saying “I made these!” With or without cream cheese, lox, or even just a smear of butter, they will be amazing.

So then, go ahead, and try it out! I want to know how you went to make them whether you followed the recipe or added a twist. This is what connection is all about, and I can’t wait to see how your sourdough bagels will turn out. Bake away, enjoy!