Making homemade sourdough bagels is one of the most satisfying baking experiences. I remember the first time I tried to bake them, I couldn’t believe how much better they tasted than the ones I had bought from the store. Homemade sourdough bagels are crispy on the outside, chewy on the inside, and full of flavor. The sourdough starter gives them a unique tang that’s hard to match. If you love sourdough bread, you’re going to adore these bagels!
The Process Begins
The process for making homemade sourdough bagels starts with your sourdough starter. It’s essential to make sure your starter is active and bubbly before you begin. You mix it with flour, water, and a little salt, and knead the dough until it’s smooth and elastic. Once it’s ready, you let it rest and rise, allowing the flavors to develop. This step takes some time, but the patience is so worth it when you bite into that perfect bagel later.
Shaping and Boiling
Shaping the dough into bagels is probably the most fun part of making homemade sourdough bagels. After the dough has risen, you divide it into equal portions and roll them into round shapes. Then, you punch a hole in the center to form the classic bagel shape. The next step is boiling the bagels in water with a bit of baking soda. This step is key for getting that chewy texture. Once they’re boiled, you bake them in the oven, and your kitchen will smell like heaven.
Enjoying Fresh Bagels
Homemade sourdough bagels are best enjoyed fresh out of the oven. Whether you’re spreading butter, cream cheese, or topping them with your favorite fillings, they taste amazing. I love to slice mine in half and toast them for a perfect breakfast or snack. Every time I make homemade sourdough bagels, it feels like a little victory. The effort is always worth it, and I’m always excited to share them with friends and family.
Table of Contents
Chef’s Notes- Homemade Sourdough Bagels
- Use Active Starter: Make sure your sourdough starter is active and bubbly before you begin. If it’s not active, the dough might not rise properly.
- Kneading is Key: To achieve the perfect chewy texture, knead the dough until it’s smooth and elastic. If using a stand mixer, keep the speed low to avoid overworking the dough.
- Resting Time Matters: Don’t skip the resting period! Letting the dough rise overnight or for at least 8 hours will help develop the flavor and texture. This step is crucial for a chewy, flavorful bagel.
- Boiling is Essential: The water bath is what gives bagels their signature chew. Ensure the water is at a rolling boil and add sugar to the water to help achieve that shiny, golden crust.
- Toppings Before Baking: For a beautiful finish, dip the bagels in toppings like sesame seeds, poppy seeds, or shredded cheese right after boiling, before placing them in the oven.
- Perfect Oven Temperature: Preheat your oven fully before baking to ensure even baking and that golden-brown crust you’re after. Keep an eye on them towards the end of baking to avoid over-browning.
- Store and Reheat: After they’ve cooled completely, store your bagels in an airtight container or freeze them. For fresh, warm bagels, simply pop them in the oven or toaster.
- Experiment with Flavors: Feel free to get creative with your bagels! Add flavors like garlic, onion, cinnamon, or dried fruits to the dough, or top with everything seasoning for a twist.
Homemade Sourdough Bagels
8
bagels25
minutes35
minutes280
kcal12
hours13
hoursDiscover the art of making irresistibly chewy and flavorful homemade sourdough bagels with this simple and affordable recipe! Perfect for both beginners and seasoned bakers, this overnight method requires minimal ingredients and easy steps. Imagine waking up to the delightful aroma of freshly baked bagels, customizable with your favorite toppings. Whether you’re a health-conscious foodie or seeking a budget-friendly treat, these sourdough bagels are sure to become a kitchen staple. Dive into this exciting recipe and elevate your baking game today!
Ingredients
- Sourdough Starter
½ cup active sourdough culture
1 tbsp fresh starter
⅓ cup all-purpose flour
3 ½ tbsp water
- Dough Mixture
½ cup active sourdough culture
1 cup water
2 tbsp honey or sugar substitute
2 tsp fine sea salt
4 cups bread flour
2 tbsp bread flour
- Boiling Mixture
6 cups water
1 tbsp granulated sugar
- Optional Toppings
sesame seeds
poppy seeds
shredded cheese
- Alternative Ingredients:
Honey can be replaced with maple syrup or agave nectar for a vegan option.
Granulated sugar in the water bath can be substituted with brown sugar or alternative sweeteners.
Bread flour can be swapped with whole wheat flour for a healthier version.
Fine sea salt can be replaced with kosher salt.
All-purpose flour can be substituted with a gluten-free flour blend for a gluten-free version.
Shredded cheese can be omitted or replaced with vegan cheese for a dairy-free option.
Directions
- Preparing the Starter – Begin by activating your sourdough starter 12 hours in advance. In a clean jar, combine ½ cup active sourdough culture with 1 tablespoon fresh starter, ⅓ cup plus 1 tablespoon all-purpose flour, and 3 ½ tablespoons water. Stir until well mixed, then loosely cover and allow it to rise at room temperature for about 12 hours, until doubled in size with bubbles.
- Mixing the Dough – In a stand mixer bowl, combine the prepared starter, 1 cup plus 1 tablespoon water, 2 tablespoons honey, and 2 teaspoons fine sea salt. Using a spatula, mix until combined. Gradually add 4 cups plus 2 tablespoons bread flour and knead using the dough hook on lowest speed for 6-7 minutes, or by hand for 10 minutes. The dough should be stiff. Cover the bowl and let it rest at room temperature for 8-12 hours.
- Shaping the Bagels – Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper. Turn the rested dough onto a clean surface, divide into 8 equal parts, and shape each into a ball. To form the bagel shape, poke a hole with your thumb through the center of each ball and gently form a ring. Place the shaped bagels on the prepared baking sheet, cover with a towel, and let rise for 30-60 minutes until puffy.
- Boiling and Baking – Bring 6 cups of water and 1 tablespoon granulated sugar to a boil in a large pot. Carefully boil the bagels 3-4 at a time for 2 minutes on each side. Use a mesh strainer to transfer boiled bagels to the parchment-lined sheet. Once cooled slightly, dip the bagels in desired toppings. Bake in the preheated oven for 25-28 minutes until golden brown.
- Optional Step: For cinnamon raisin bagels, add cinnamon and raisins to the dough during the mixing stage.
Equipment
- stand mixer
- Baking sheet
- measuring cups and spoons
Notes
- For perfectly chewy bagels, ensure your dough has a strong gluten structure by kneading thoroughly. Letting the dough rest overnight enhances the flavor and texture. Serve your bagels warm with cream cheese, smoked salmon, or your favorite spreads. Experiment with different toppings like everything seasoning, garlic flakes, or fresh herbs to customize your bagels. For added texture, add seeds like sesame or poppy before baking. To store, let the bagels cool completely and freeze them for up to a month. Reheat in the oven or toaster for a fresh taste.
Nutrition Facts
- Calories: 280kcal
- Fat: 1.5g
- Saturated Fat: 0.3g
- Cholesterol: 0mg
- Sodium: 489mg
- Potassium: 75mg
- Carbohydrates: 55g
- Fiber: 2.5g
- Sugar: 7g
- Protein: 9g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 10mg
- Iron: 1.2mg
FAQ- Homemade Sourdough Bagels
Can I use a store-bought sourdough starter?
Yes! If you don’t have a homemade starter, a store-bought one will work just as well. Make sure it’s active and bubbly before using it.
How do I know if my sourdough starter is active?
An active sourdough starter will be bubbly, rise and fall predictably, and have a pleasant tangy smell. Perform a “float test” by placing a small spoonful of starter in water; if it floats, it’s ready to use.
Can I make these bagels without a stand mixer?
Absolutely! While a stand mixer makes kneading easier, you can knead the dough by hand for 10 minutes until smooth and elastic.
What can I use instead of honey in the dough?
You can substitute honey with maple syrup, agave nectar, or even a sugar substitute like stevia for a vegan or lower-sugar option.
How do I store and reheat leftover bagels?
Let your bagels cool completely, then store them in an airtight container or freeze them. To reheat, toast or warm them in a preheated oven for about 5 minutes for a fresh-baked taste.
