If you’re looking for a deliciously chewy, flavorful, and naturally leavened breakfast treat, this sourdough bagel recipe is the one to try. Unlike regular bagels made with commercial yeast, sourdough bagels have a unique tang and complex flavor developed through natural fermentation. They’re crisp on the outside, soft and chewy inside, and perfect for slathering with cream cheese or stacking with your favorite sandwich fillings. Whether you’re a seasoned baker or just starting with sourdough, this recipe will guide you through every step to create bakery-quality bagels right at home.
Ingredients
- 200g active sourdough starter (100% hydration)
- 500g bread flour
- 250ml warm water
- 25g brown sugar or honey
- 10g salt
- 1 tbsp barley malt syrup (optional, for flavor)
- 1 tbsp baking soda (for boiling water bath)
- Toppings: sesame seeds, poppy seeds, everything bagel mix, or plain
Step-by-Step Instructions
- Feed Your Starter
Make sure your sourdough starter is active and bubbly before starting. Feed it 4–6 hours before you plan to mix the dough. - Mix the Dough
In a large bowl, combine the active starter, warm water, and brown sugar. Stir to dissolve, then add bread flour and salt. Mix until a rough dough forms. - Knead the Dough
Knead for about 10–12 minutes until smooth and elastic. The dough should be firm but pliable. Cover and rest for 30 minutes. - Bulk Fermentation
Let the dough rise at room temperature for 4–6 hours, or until it has risen about 50%. You can also cold-ferment it overnight in the fridge for better flavor. - Shape the Bagels
Divide the dough into 8 equal pieces. Shape each piece into a ball, then poke a hole through the center with your thumb and gently stretch into a bagel shape. - Second Rise
Place shaped bagels on parchment paper, cover with a damp towel, and let rest for 1–2 hours at room temperature—or refrigerate overnight for extra tang. - Boil the Bagels
Bring a large pot of water to a boil. Add baking soda and barley malt syrup. Boil each bagel for 30–45 seconds per side, then remove with a slotted spoon. - Add Toppings
Sprinkle sesame, poppy, or everything seasoning while still wet from boiling. - Bake
Preheat oven to 425°F (220°C). Bake for 20–25 minutes until golden brown. Cool on a wire rack before slicing.
Nutrition Facts
| Nutrient | Per Bagel |
| Calories | 280 kcal |
| Protein | 10 g |
| Carbohydrates | 55 g |
| Fat | 2 g |
| Fiber | 3 g |
Tips & Variations
- Overnight Fermentation: Refrigerating the dough overnight enhances the sour flavor and improves texture.
- Add-ins: Try adding cinnamon and raisins, blueberries, or chopped onions for creative variations.
- Whole Wheat Version: Replace up to 30% of the bread flour with whole wheat flour for extra fiber and a nutty flavor.
- Topping Ideas: Everything bagel seasoning, sesame, poppy seeds, or coarse salt add flavor and crunch.
Serving Suggestions
Sourdough bagels are incredibly versatile.
- Breakfast: Spread with cream cheese, butter, or avocado for a wholesome morning meal.
- Lunch: Make a bagel sandwich with smoked salmon, turkey, or hummus and veggies.
- Snack: Toast and drizzle with honey or nut butter for an energy boost.
FAQs
1. Can I make sourdough bagels without a stand mixer?
Yes! You can knead the dough by hand—it just takes a bit of effort (around 10–12 minutes) to achieve a smooth, elastic texture.
2. Why are my bagels dense?
Dense bagels often result from under-proofing or inactive starter. Ensure your starter is bubbly and give the dough enough fermentation time.
3. Can I freeze sourdough bagels?
Absolutely. Slice them after baking, then freeze in an airtight bag for up to 3 months. Toast straight from the freezer when ready to eat.
4. Do I need to boil the bagels?
Yes. Boiling gives bagels their signature chewy crust. Skipping this step will result in bread-like rolls instead of true bagels.
Conclusion
This sourdough bagel recipe brings together the perfect balance of chewiness, tang, and crust. With simple ingredients and a touch of patience, you’ll have fresh, naturally leavened bagels that rival any bakery. Whether plain, seeded, or topped with everything spice, these bagels will quickly become a staple in your sourdough repertoire.
