Sourdough Bagels are a delightful twist on the classic breakfast favorite, featuring a chewy crust and a slightly tangy flavor thanks to the sourdough starter. These bagels come out with just the right amount of bounce and a golden-brown exterior that’s perfect for toasting. They have that satisfying dense texture that makes every bite feel hearty and fresh.
I love making sourdough bagels because the slow fermentation gives the dough a wonderful depth of flavor that you just don’t get with regular bagels. Plus, there’s something really fun about shaping and boiling them before baking—it always feels like a little kitchen celebration. I find that letting them rest and rise properly makes all the difference in getting that perfect chewy center I crave.
My favorite way to enjoy these bagels is toasted with a generous spread of cream cheese and a sprinkle of everything bagel seasoning. They’re also great as a base for classic toppings like smoked salmon and capers or simply butter and jam. Whether for breakfast or a snack, these sourdough bagels always bring a warm, satisfying start to the day, and I find myself reaching for them again and again.
Key Ingredients & Substitutions
Sourdough Starter: This gives the bagels their signature tangy flavor and chewy texture. Make sure your starter is active and bubbly for the best rise. If you don’t have a starter, you can substitute an equal amount of yeast and water.
Bread Flour: High-protein bread flour helps create the chewy bite bagels need. If unavailable, you can use all-purpose flour, but the texture might be a little softer.
Malt Syrup or Brown Sugar: Adding malt syrup or brown sugar to the boiling water enhances the bagel’s crust color and flavor. If you don’t have malt syrup, brown sugar or honey works well too.
Toppings: Classic options include everything bagel seasoning, sesame seeds, and poppy seeds. Feel free to get creative or skip toppings altogether for a plain bagel.
How Do You Get That Perfect Chewy Bagel Texture?
The key to chewy bagels lies in kneading, boiling, and baking with care.
- Kneading: Knead the dough well until it’s smooth and elastic to develop gluten that makes bagels chewy.
- Boiling: Boil bagels before baking to set the crust and create that characteristic chewiness. Boil each side for about 45-60 seconds.
- Baking: Bake at a high temperature (around 450°F) so the bagels get a deep golden color and a firm crust.
Also, shaping bagels by hand and letting them proof (rest) properly helps them keep their shape and texture while baking. Patience here really pays off with a better bagel!
Equipment You’ll Need
- Large mixing bowl – to mix and ferment your dough comfortably.
- Dough scraper – helps with dividing and shaping sticky dough easily.
- Stand mixer with dough hook (optional) – makes kneading faster and less messy.
- Large pot – for boiling the bagels before baking.
- Slotted spoon or spider strainer – to lift bagels out of boiling water safely.
- Baking sheet lined with parchment paper – prevents sticking and keeps bagels in shape.
- Wire cooling rack – lets bagels cool evenly without getting soggy.
Flavor Variations & Add-Ins
- Add cinnamon and raisins to the dough for sweet, breakfast-style bagels.
- Mix in cheddar cheese or sprinkle on top for a cheesy twist that melts perfectly.
- Try mixing herbs like rosemary or thyme into the dough for a savory, aromatic bagel.
- Use different toppings such as sesame seeds, poppy seeds, or chili flakes to change the crunch and flavor.
How to Make Sourdough Bagels?
Ingredients You’ll Need:
For The Dough:
- 1 cup (240g) active sourdough starter (100% hydration)
- 1 ½ cups (360ml) warm water
- 4 cups (480g) bread flour
- 2 teaspoons salt
- 1 tablespoon sugar or honey
For Boiling:
- Water (for boiling)
- 1 tablespoon malt syrup, barley malt syrup, or brown sugar (optional, for the bagel boil)
For Topping:
- Toppings such as everything bagel seasoning, sesame seeds, poppy seeds, coarse salt, onion flakes, or your favorite choice
How Much Time Will You Need?
This recipe requires about 20 minutes to prepare the dough and shape the bagels, plus 4 to 6 hours of fermentation time. Then, add 1 to 2 hours for proofing the shaped bagels. Boiling and baking together take about 40 to 50 minutes. In total, expect roughly 6 to 8 hours including resting times, perfect for making the dough ahead and baking later.
Step-by-Step Instructions:
1. Preparing the Dough:
In a large mixing bowl, combine the active sourdough starter with the warm water and stir to mix well. Add the bread flour, salt, and sugar or honey. Mix everything until a rough dough forms.
Knead the dough on a lightly floured surface for about 10 minutes, or use a stand mixer with a dough hook for 5-7 minutes, until the dough feels smooth, elastic, and slightly sticky.
Transfer the dough to a clean lightly oiled bowl, cover it, and let it ferment at room temperature for 4 to 6 hours until it roughly doubles in size.
2. Dividing and Shaping the Bagels:
Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces. Shape each piece into a smooth ball, then poke a hole through the center with your finger. Stretch the hole to about 2 inches wide to create the classic bagel shape.
Place the shaped bagels on a parchment-lined baking tray. Cover them with a clean towel and let them rest for 1 to 2 hours to proof and puff up slightly.
3. Boiling and Baking:
Preheat your oven to 450°F (232°C). Meanwhile, bring a large pot of water to a boil and add malt syrup or brown sugar if using. This helps create a shiny crust on the bagels.
Boil the bagels in batches by gently dropping 2 to 3 bagels into the boiling water. Boil each side for 45 to 60 seconds, then remove them with a slotted spoon and place back onto the parchment-lined tray.
Immediately sprinkle your chosen toppings onto the wet bagels so they stick well.
Bake the bagels in the preheated oven for 20 to 25 minutes, turning the tray halfway through, until the bagels turn a beautiful golden brown with a shiny crust.
Let the bagels cool on a wire rack before slicing and serving.
Enjoy your fresh, homemade sourdough bagels with cream cheese, smoked salmon, or your favorite toppings!
Can I Use Frozen Sourdough Starter for This Recipe?
Yes, you can use frozen starter, but be sure to thaw it completely and feed it for a few days until it’s active and bubbly again before using. This ensures your bagels will rise properly and have great flavor.
Can I Make the Dough Ahead of Time?
Absolutely! After kneading, you can refrigerate the dough overnight to slow fermentation. Just take it out about 1-2 hours before shaping to let it come to room temperature and rise slightly.
How Should I Store Leftover Bagels?
Store leftover bagels in an airtight container or plastic bag at room temperature for up to 2 days. To keep them longer, freeze them in a sealed bag and toast from frozen when ready to eat.
What If I Don’t Have Malt Syrup for Boiling?
No worries! You can substitute malt syrup with brown sugar or honey in the boiling water. These alternatives help create a nice crust and add a touch of sweetness.
