Sourdough Bagels Recipe – A Delicious Homemade Treat

There’s something incredibly satisfying about biting into a freshly baked bagel, especially when it’s homemade. But when you take it a step further and make a sourdough bagels recipe, you unlock a whole new level of flavor. The tangy, slightly chewy texture of sourdough, combined with the classic dense bite of a bagel, creates a perfect harmony.

Making bagels from scratch can seem intimidating, but trust me, it’s worth every step. With just a few simple ingredients and some patience, you can create bakery-quality sourdough bagels in the comfort of your own kitchen. The process revolves around natural fermentation, which not only adds depth of flavor but also makes the bagels extra chewy and satisfying. In this guide, I’ll walk you through every step of my tried-and-true sourdough bagels recipe, making it simple and easy to follow, even if you’re new to baking with sourdough.

So, let’s dive in! Get ready to make the most delicious bagels you’ve ever tasted.

Why Make Sourdough Bagels at Home?

When you make bagels at home, you’re not just following a recipe—you’re crafting something uniquely yours. One of the biggest reasons I love making a sourdough bagels recipe at home is the flavor. Store-bought bagels, while convenient, just don’t compare to the complex, tangy taste of a homemade sourdough bagel. Every bite brings that perfect balance of chewiness and flavor, which can only be achieved through fermentation.

Another benefit is that you have complete control over the ingredients. You can choose high-quality flours, use organic sourdough starters, and avoid any preservatives or additives commonly found in commercial bagels (check out 10 essential tips for new sourdough bakers to get started). Plus, there’s something magical about working with sourdough—feeding the starter, watching it rise, and then transforming it into perfect bagels.

And let’s not forget the versatility. Whether you like them plain, topped with sesame seeds, or loaded with everything bagel seasoning, homemade sourdough bagels are endlessly customizable. Mastering the fermentation process is not only rewarding but also a fun way to connect with traditional baking techniques. Once you’ve tasted a freshly baked sourdough bagel right out of the oven, you’ll never want to go back!

Essential Ingredients for Sourdough Bagels

To create the perfect sourdough bagels recipe, you’ll need just a handful of key ingredients. Each ingredient plays a crucial role in developing the flavor, texture, and structure of your bagels. Let’s break them down:

Bread Flour (High-Protein): Bread flour is the foundation of any good bagel. It has a higher protein content than all-purpose flour, which helps develop the gluten structure necessary for that chewy, dense texture that makes bagels unique. You want the dough to have strength, and bread flour ensures that your bagels won’t collapse during boiling or baking.
Active Sourdough Starter: The heart of any sourdough bagels recipe is the starter. A well-fed, active sourdough starter provides natural leavening, flavor, and tang. It replaces commercial yeast, allowing the bagels to rise slowly and develop a deep, complex flavor. The starter is what gives sourdough its signature taste.
Water (Filtered or Room Temperature): Water hydrates the dough and activates the flour and starter. Using filtered or room temperature water ensures that no impurities interfere with fermentation. Bagels are traditionally a dense bread, so the water content needs to be just right to avoid over-hydration while ensuring the dough is workable.
Honey or Sugar: A small amount of honey or sugar feeds the sourdough starter during fermentation, helping to balance the natural acidity of the sourdough with a slight sweetness. Honey is a traditional ingredient in bagel dough and also adds a nice caramelization during baking.
Kosher or Sea Salt: Salt isn’t just for flavor—it also strengthens the dough and controls the fermentation process. Kosher or sea salt is preferred for its pure taste and larger granules, which integrate well into the dough.

These simple ingredients, when combined with the power of fermentation, create the perfect balance of flavor and texture for your homemade sourdough bagels.

Step-by-Step Guide to Make Sourdough Bagels

Now that you’ve got your ingredients, it’s time to dive into the process. Making sourdough bagels is all about timing and technique. While it does take some patience, the steps are simple enough for any home baker to master. Let’s get started!

Step 1: Prepare the Dough

The first step in making sourdough bagels is mixing the dough. Begin by combining your active sourdough starter, water, honey or sugar, and bread flour in a large mixing bowl. Start mixing with a wooden spoon or spatula until the dough begins to come together. Once it’s partially mixed, switch to kneading by hand or use a stand mixer with a dough hook attachment.

The key to the perfect dough is consistency. You’re aiming for a dough that’s firm but still slightly sticky. Knead the dough for about 10 minutes until it becomes smooth and elastic. If the dough feels too dry, add a little more water; if it’s too wet, sprinkle in some more flour. The kneading process helps develop the gluten, which will give your bagels their iconic chewy texture.

Step 2: First Rise

Once your dough is prepared, it’s time to let it rise. Cover the bowl with a damp cloth or plastic wrap and leave it at room temperature to ferment for 8-12 hours (overnight). This long, slow rise is where the magic happens. The natural yeast in the sourdough starter will work its way through the dough, creating air pockets and developing that signature sourdough flavor.

During this first rise, the dough should double in size. Depending on the temperature of your kitchen, this may take a little more or less time, but patience is key. The slower the rise, the better the flavor.

Step 3: Shaping the Bagels

After the dough has risen, it’s time to shape your bagels. Start by dividing the dough into equal portions—around 8-10 pieces, depending on the size you want your bagels to be. Roll each piece of dough into a smooth ball, and then poke your thumb through the center to form the traditional bagel shape. Gently stretch the dough to widen the hole, aiming for about 2 inches in diameter.

Here’s a tip: when shaping your bagels, make sure the dough is tight and smooth on the surface. This helps the bagels hold their shape during the boiling and baking process. If your dough is too soft, your bagels might flatten out.

Step 4: Second Rise

Once your bagels are shaped, place them on a baking sheet lined with parchment paper and let them rest for another 1-2 hours. This second rise is shorter but just as important. It allows the dough to relax and rise slightly before boiling. You want the bagels to puff up but still feel firm when gently pressed.

At the end of this rise, your bagels are ready for boiling!

Boiling and Baking Your Sourdough Bagels

The next steps—boiling and baking—are what set bagels apart from other bread. Boiling gives bagels their shiny, crisp exterior, while baking creates the chewy, golden crust we all love.

Boiling the Bagels

Before baking, you’ll need to boil your bagels. Bring a large pot of water to a rolling boil and add a tablespoon of honey or baking soda. For a more classic approach, check out this traditional boiled bagels recipe. The honey helps the bagels caramelize in the oven, while the baking soda promotes browning and helps develop a chewy crust.

Carefully drop the bagels into the boiling water—2-3 at a time to avoid overcrowding—and boil each bagel for 2 minutes on each side. Boiling helps set the shape and gives the bagels their dense, chewy texture. Don’t skip this step! Without boiling, your bagels will end up more like regular bread rolls.

Baking to Perfection

After boiling, it’s time to bake. Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper. Place the boiled bagels on the sheet, giving them enough space to expand.

Bake the bagels for 20-25 minutes, rotating the sheet halfway through to ensure even baking. You’re looking for a deep golden-brown color and a crisp outer crust. To check if they’re done, tap the bottom of a bagel—it should sound hollow. The inside will be soft but chewy, with that perfect bagel texture.

Let the bagels cool for about 15 minutes before slicing, and enjoy them fresh out of the oven!

With these steps, you’re well on your way to mastering the art of homemade sourdough bagels. Just imagine that first bite of chewy, tangy goodness, knowing you created it all from scratch!

Customizing Your Sourdough Bagels

One of the best parts about making your own sourdough bagels recipe is the endless opportunities for customization. Whether you like them simple and classic or loaded with toppings, homemade bagels allow you to tailor them to your exact preferences. Let’s explore some of the most popular topping options and flavor variations.

Adding Toppings

Toppings are where you can really get creative with your bagels. After boiling the bagels but before baking, you can add a variety of toppings to give them extra flavor and texture. Here are some classic and crowd-favorite options:

Sesame Seeds: A timeless choice that adds a toasty, nutty flavor.
Everything Bagel Seasoning: A mix of poppy seeds, sesame seeds, garlic flakes, onion flakes, and salt—this seasoning has become a staple for bagel lovers.
Poppy Seeds: Slightly sweet and crunchy, poppy seeds are perfect for those who want a subtle flavor.
Sea Salt: For those who enjoy a salty finish, coarse sea salt can elevate the bagel’s flavor.
Cinnamon Sugar: For a sweeter option, you can sprinkle a mix of cinnamon and sugar for a delightful twist.

To apply toppings, simply brush the boiled bagels with a little water or egg wash, and sprinkle your desired toppings generously over the top. The egg wash helps the toppings adhere and gives the bagels a shiny finish after baking.

Flavor Variations

In addition to toppings, you can experiment with different flavors mixed directly into the dough to create a variety of bagels. Some delicious flavor variations include:

Cinnamon Raisin: To make cinnamon raisin bagels, add a couple of teaspoons of cinnamon and a handful of raisins to the dough during the kneading process. The sweetness of the raisins paired with the warm spice of cinnamon creates a perfect breakfast bagel.
Garlic and Herb: For a savory twist, mix minced garlic and fresh or dried herbs (such as rosemary or thyme) into the dough. These bagels are perfect for sandwiches or slathered with cream cheese.
Cheese: You can also fold shredded cheese (such as cheddar or parmesan) into the dough for a cheesy, savory bagel that’s full of flavor.

Feel free to experiment with your favorite ingredients—there are no limits to the flavor combinations you can create with this sourdough bagels recipe. You might also enjoy these creative ideas from the sourdough sandwich bread recipe for even more inspiration.

How to Store and Freeze Sourdough Bagels

Once you’ve made your batch of sourdough bagels, it’s important to store them properly to keep them fresh. Here are some tips for storing and freezing your homemade bagels:

Storing Leftover Bagels: If you plan to eat the bagels within 2-3 days, store them in an airtight container at room temperature. Make sure the bagels are fully cooled before sealing them in a container to prevent condensation, which can make them soggy.
Refrigeration: For longer storage, bagels can be refrigerated for up to 5 days, but refrigeration can sometimes make them a bit tough. To refresh them, toast or warm them before serving.

Freezing Bagels

For even longer storage, you can freeze your bagels. Here’s how to do it without losing texture:

Cool the bagels completely after baking.
Wrap each bagel individually in plastic wrap or aluminum foil.
Place the wrapped bagels in a resealable freezer bag and store them in the freezer for up to 3 months.

To reheat, let the bagels thaw at room temperature for about 30 minutes, then toast or warm them in the oven to bring back their original chewy texture.

Pro Tips for Perfect Sourdough Bagels

Making the perfect sourdough bagels recipe can be a bit of a learning curve, but with these pro tips, you’ll be well on your way to mastering the process.

Ensure Your Starter Is Active Enough

One of the most critical elements of any sourdough recipe is the starter. To make sure your starter is active enough, feed it about 4-6 hours before you plan to use it, and check that it’s bubbly and has doubled in size. A strong starter ensures that your bagels will rise properly, giving them that light yet chewy texture. If your starter isn’t quite there yet, give it a few more days of regular feedings before using it in the dough.

Adjusting Hydration Levels for Different Flours

Not all flours absorb water the same way, and bagels require a firmer dough compared to other types of bread. If you’re using different types of flour (such as whole wheat or rye), you may need to adjust the hydration levels. For higher-protein bread flour, stick to the recipe’s water amount. For lower-protein flours or whole grain flours, reduce the water slightly to keep the dough firm and manageable.

Handling Sticky Dough

Bagel dough can sometimes be a little sticky, especially when working with sourdough. To make handling easier, lightly flour your hands and work surface before shaping the bagels. If the dough feels too sticky to work with, let it rest for an additional 5-10 minutes—this will allow the gluten to relax and become easier to shape. Avoid adding too much flour, as this can make the dough too dry and affect the final texture.

Common Sourdough Bagel Mistakes and How to Fix Them

Even with a great sourdough bagels recipe, there are a few common mistakes that can happen along the way. Here’s how to troubleshoot the most frequent issues.

Overproofing or Underproofing the Dough

Timing is everything when it comes to sourdough fermentation. Overproofing can result in bagels that spread too much and lose their shape, while underproofing can lead to dense, heavy bagels. To check if your dough is properly proofed, perform the “poke test”—gently press your finger into the dough. If it springs back slowly, it’s ready. If it doesn’t spring back at all, it’s overproofed, and if it snaps back quickly, it needs more time.

Bagels Collapsing After Boiling

If your bagels collapse or deflate after boiling, it’s usually due to overproofing. To prevent this, make sure the bagels are slightly firm when they go into the water, and don’t over-boil them. Boiling for 2 minutes on each side is enough to set the shape without overdoing it.

Dealing with Dense or Flat Bagels

Dense bagels are typically the result of underproofing, while flat bagels can be caused by too much hydration or poor gluten development. To fix dense bagels, ensure your dough is rising properly during the fermentation stages. If your bagels come out flat, reduce the water slightly next time and knead the dough a bit longer to develop more structure.

By keeping an eye on these details, you’ll be able to fine-tune your sourdough bagels recipe and produce perfectly chewy, flavorful bagels every time!

Sourdough Bagels Recipe FAQs

Making sourdough bagels at home comes with plenty of questions, especially if you’re new to sourdough baking. Below, we answer some of the most common questions about the sourdough bagels recipe to help you master the process and avoid common mistakes.

How long does it take to make sourdough bagels?

Making sourdough bagels is a bit of a time commitment due to the natural fermentation process. Here’s a rough timeline:

Mixing the dough: About 15-20 minutes.
First rise (bulk fermentation): 8-12 hours (overnight) depending on the temperature of your kitchen.
Shaping the bagels: 15-20 minutes.
Second rise: 1-2 hours.
Boiling and baking: Boiling takes about 4-6 minutes total, and baking takes 20-25 minutes.

In total, from start to finish, expect the process to take around 12-16 hours, most of which is hands-off time for fermentation. Planning ahead is key, so if you want fresh bagels in the morning, you can start the process the night before.

Can I use regular flour for sourdough bagels?

Yes, you can use regular all-purpose flour for sourdough bagels, but it’s not ideal. Sourdough bagels rely on a high-gluten dough to give them their chewy texture, which is why bread flour (high-protein flour) is typically recommended. All-purpose flour has a lower protein content and may result in softer, less chewy bagels. If you’re set on using all-purpose flour, you might need to knead the dough longer to develop enough gluten structure, but the texture will still differ from traditional bagels made with bread flour.

How do I know when my sourdough starter is ready to use?

Your sourdough starter is ready to use when it’s active, bubbly, and has doubled in size within 4-6 hours of feeding. To test if it’s ready, perform the float test: take a small spoonful of your starter and drop it into a glass of water. If it floats, it’s ready to use. If it sinks, it needs more time to become active. A strong starter is essential for achieving a good rise and that signature tangy flavor in your sourdough bagels recipe.

Why do I need to boil the bagels before baking?

Boiling is a crucial step in any bagel recipe, including sourdough bagels. Boiling the bagels for 2 minutes on each side helps to set the crust and gives the bagels their distinct chewy texture. The brief boil causes the dough’s starches to gelatinize, which seals the outside and creates a glossy finish when baked. Without boiling, you’d end up with bagels that are more like bread rolls—lacking that iconic crust and chewiness that defines a great bagel.

Can I freeze sourdough bagels before boiling them?

Yes, you can freeze sourdough bagels before boiling them, which is a great way to have fresh bagels on demand. After shaping the bagels, place them on a baking sheet lined with parchment paper and freeze them until solid (about 1-2 hours). Once frozen, transfer the bagels to a freezer-safe bag or container. When you’re ready to bake, let them thaw at room temperature for a few hours until they rise, then proceed with boiling and baking as usual. Freezing them at the shaping stage allows you to skip some of the waiting time when you’re ready for fresh bagels.

Can I make sourdough bagels without a stand mixer?

Yes! While a stand mixer can make the process of kneading easier, you can absolutely make sourdough bagels by hand. It just requires a bit more elbow grease. Knead the dough on a lightly floured surface for about 10-12 minutes until it’s smooth and elastic. Don’t be afraid to use your hands—it’s a great way to feel when the dough has developed enough gluten. The end result will be just as delicious, whether you knead by hand or with a mixer.

These FAQs should help guide you through common challenges and questions when making your own sourdough bagels recipe at home. If you’re new to the process, don’t worry—with practice, you’ll be baking perfect bagels in no time!

Enjoying Your Homemade Sourdough Bagels

Congratulations! You’ve made it through the process of creating your own sourdough bagels recipe from scratch. From mixing and shaping the dough, to boiling and baking, you’ve mastered the art of making this delicious treat. The result? Freshly baked, golden-brown bagels with a delightfully chewy texture and that perfect hint of sourdough tang. There’s nothing quite like biting into a warm, homemade bagel straight from your own oven.

But the fun doesn’t stop there. Now that you’ve got the basics down, it’s time to get creative. Try experimenting with different toppings like sesame seeds, poppy seeds, or everything bagel seasoning for a savory twist. Or, if you’re in the mood for something sweet, go for cinnamon raisin or a dusting of cinnamon sugar. The flavor combinations are endless, and the beauty of making bagels at home is that you can customize them however you like.

Whether you enjoy them with a simple schmear of cream cheese, piled high with smoked salmon, or just plain with butter, these sourdough bagels will quickly become a favorite in your kitchen. For more salmon ideas, check out these smoked salmon recipes. Plus, with a little planning and practice, you’ll have fresh bagels ready to go whenever the craving strikes. Enjoy!