Sourdough Bagels Recipe

Introduction

Sourdough bagels offer a delightful twist on the classic breakfast treat, combining a tangy flavor with a perfect chewy texture. This recipe uses your homemade sourdough starter to create delicious, wholesome bagels that anyone can make at home.

Ingredients

• ½ cup sourdough starter
• 1 cup warm water
• 2 tablespoons sugar
• 2 teaspoons salt
• 4 cups bread flour
• Everything But the Bagel seasoning (for toppings)

Instructions

1. Step 1: In a mixing bowl, combine the bread flour, warm water, sourdough starter, salt, and sugar. Mix thoroughly until the dough becomes smooth and slightly sticky, using your hands or a stand mixer.
2. Step 2: Transfer the dough to a lightly floured surface and knead until smooth and elastic to develop gluten, ensuring a chewy texture. Let the dough rest for a few hours until it doubles in size.
3. Step 3: Divide the dough into 8 equal portions, about the size of a tennis ball. Roll each into a ball, then poke a hole in the center and gently stretch it to form a ring about 1.5 to 2 inches wide. Place the bagels on a parchment-lined baking sheet and allow them to rise again for about 2 hours until doubled in size.
4. Step 4: Bring a large pot of water to a boil. Carefully lower the bagels into the boiling water and cook for 1 minute on each side. Remove and transfer back to the baking sheet.
5. Step 5: While the bagels are still wet, press your desired toppings, such as Everything But the Bagel seasoning, onto their surface so they stick well.
6. Step 6: Preheat your oven to 400ºF (200ºC). Arrange the bagels on a parchment-lined baking tray and bake for about 25 minutes or until golden brown.
7. Step 7: Remove from the oven, let cool slightly, then serve and enjoy!

Tips & Variations

• Use malt syrup or honey in place of sugar for a deeper flavor in the dough.
• Try topping with sesame seeds, poppy seeds, or coarse salt if you prefer different flavors.
• For a softer crust, brush the bagels with melted butter immediately after baking.
• If you don’t have a sourdough starter, you can substitute with 1 packet of active dry yeast but expect a different flavor.

Storage

Store baked bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze the bagels in a sealed bag for up to 3 months. To reheat, toast them directly from frozen or warm in a 350ºF (175ºC) oven for 5–7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but the texture may be less chewy since bread flour has higher protein content that helps develop gluten.

How long does the dough need to rise?

The dough should rest for a few hours until it roughly doubles in size initially, and then it needs an additional 2-hour rise after shaping to ensure light and airy bagels.

Sourdough Bagels Recipe

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4.6 from 146 reviews

This recipe for sourdough bagels provides a delicious, homemade twist on the classic New York-style bagel using a natural sourdough starter. The process involves mixing, kneading, fermenting, boiling, and baking to achieve a chewy texture with a golden crust, enhanced by your choice of toppings such as Everything But the Bagel seasoning. Perfect for breakfast or snacking, these bagels delight with a subtle tang and satisfying chewiness.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 26 minutes
• Total Time: 4 hours 50 minutes
• Yield: 8 bagels 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bagel Dough

• ½ cup sourdough starter
• 1 cup warm water
• 2 tablespoons sugar
• 2 teaspoons salt
• 4 cups bread flour

Toppings

• Everything But the Bagel seasoning (as desired)

Instructions

1. Mix the Dough: In a mixing bowl, combine the bread flour, warm water, sourdough starter, salt, and sugar. Mix thoroughly using your hands or a stand mixer until the dough becomes smooth and slightly sticky.
2. Knead and First Rise: Transfer the dough to a lightly floured surface and knead it until smooth and elastic, developing the gluten for a chewy texture. Place the dough back in a bowl and let it rest at room temperature for about 2 to 3 hours, or until it doubles in size.
3. Shape the Bagels: Divide the risen dough into 8 equal portions roughly the size of a tennis ball. Roll each piece into a smooth ball, poke a hole in the center with your finger, and gently stretch it to form a ring with an opening about 1.5 to 2 inches wide. Place all shaped bagels on a parchment-lined baking sheet and let them rise a second time for about 2 hours until doubled in size.
4. Boil the Bagels: Preheat a large pot of water to a rolling boil. Carefully lower the bagels into the boiling water and cook for 1 minute on each side. Remove them with a slotted spoon and return to the parchment-lined baking sheet.
5. Add Toppings: While the bagels are still wet from boiling, sprinkle your desired toppings such as Everything But the Bagel seasoning over the surface so it adheres well.
6. Bake the Bagels: Preheat the oven to 400ºF (200ºC). Place the baking sheet with the bagels into the oven and bake for about 25 minutes, or until the bagels are golden brown and sound hollow when tapped.
7. Serve: Remove from the oven, let cool slightly, then serve and enjoy your freshly baked sourdough bagels!

Notes

• Allow the dough enough time to rise for optimal texture; the natural fermentation also enhances flavor.
• Boiling is essential to achieve the classic chewy crust of bagels before baking.
• You can customize toppings to taste, including sesame seeds, poppy seeds, or coarse salt besides the suggested seasoning.
• Store leftover bagels in an airtight container or freeze for longer shelf life.
• Use bread flour for better gluten development and chewy texture compared to all-purpose flour.

Keywords: sourdough bagels, homemade bagels, sourdough bread, baking bagels, chewy bagels recipe, everything bagel seasoning