If you love the chewy texture and slightly tangy flavor of sourdough bread, you’re going to love homemade sourdough bagels. Unlike store-bought varieties, making sourdough bagels from scratch allows you to control the ingredients and experiment with flavors. This easy sourdough bagel recipe is perfect for beginners, even if you’re just starting with sourdough baking. In this guide, we’ll walk you through the entire process, from preparing your sourdough starter to shaping, boiling, and baking your perfect bagels.
What Makes Sourdough Bagels Unique?
Sourdough bagels differ from traditional bagels in a few key ways. First, they use a sourdough starter instead of commercial yeast, which gives the bagels a deep, complex flavor that’s both slightly tangy and subtly sweet. Second, sourdough bagels tend to have a chewier texture, thanks to the natural fermentation process.
Sourdough also offers some health benefits. The fermentation process helps break down gluten, making the bread easier to digest for some people. It also increases the availability of nutrients, like vitamins and minerals, and promotes gut health by encouraging the growth of beneficial bacteria. Though sourdough bagels require more time than regular bagels, the depth of flavor and nutritional benefits make the effort worthwhile.
| Servings | Prep time | Cook Time | Rising Time |
| 8 bagels | 20 minutes | 25 minutes | 5-6 hours (or overnight) |
Ingredients
To make this beginner-friendly sourdough bagel recipe, you’ll need just a few simple ingredients, most of which you may already have in your pantry:
Using quality ingredients, especially the sourdough starter and bread flour, will result in the best texture and flavor for your sourdough bagels.
Equipment Needed
You don’t need fancy equipment to make this easy sourdough bagel recipe. Here’s a list of the basic tools you’ll need:
- Mixing bowl
- Dough scraper
- Baking sheet lined with parchment paper
- Large pot for boiling
- Slotted spoon or spatula
- Wire rack for cooling
The beauty of this sourdough bagel recipe is that it’s beginner-friendly and doesn’t require any specialized equipment, making it accessible for home bakers of all levels.
Instructions
Feeding and Preparing Your Sourdough Starter
The sourdough starter is the key to this recipe, so ensure it’s active and bubbly before you use it. If your starter has been stored in the fridge, feed it 4-6 hours ahead of time to ensure it’s fully active. To do this, discard half of the starter, and then feed it with equal parts flour and water.
Tip: A well-fed sourdough starter should double in size and have lots of bubbles on the surface.
Mixing the Dough
In a large mixing bowl, combine 100g of active sourdough starter with 250ml of water. Stir well to dissolve the starter. Add 500g of bread flour and mix until no dry spots remain. Let the dough rest for 30 minutes—this step, known as the autolyse, helps the flour fully hydrate and makes the dough easier to work with.
After 30 minutes, add 10g of salt and mix the dough until the salt is fully incorporated. Knead the dough on a lightly floured surface for 8-10 minutes, until it turns smooth and elastic.Bulk Fermentation
Place the dough in a clean, lightly oiled bowl for the next step. Cover with a damp towel or plastic wrap and let it ferment at room temperature for 4-6 hours. You can also let it rise overnight in the refrigerator for an even tangier flavor.
The dough should double in size by the end of this bulk fermentation.Shaping the Bagels
After the dough has finished fermenting, transfer it onto a floured surface. Divide it into 8 equal pieces, each weighing approximately 100-120g.
To shape the bagels, form each piece into a ball by tucking the edges under. Then, poke your thumb through the center of each ball and gently stretch it into a ring shape, making sure the hole is about 2 inches in diameter. Let the shaped bagels rest for 30-60 minutes while you prepare for boiling.Boiling the Bagels
Preheat your oven to 425°F (220°C).
Bring a large pot of water to a boil and add 1 tablespoon of baking soda to the water. The baking soda helps give the bagels their characteristic shiny, chewy crust.
Gently drop the bagels into the boiling water, 3-4 at a time, and boil them for 30-60 seconds on each side. The longer you boil the bagels, the chewier their texture will be.Adding Toppings
Once boiled, remove the bagels with a slotted spoon and place them on a parchment-lined baking sheet. While they’re still wet, sprinkle your chosen toppings on each bagel. Common topping choices include sesame seeds, poppy seeds, and everything bagel seasoning.Baking the Bagels
Put the baking sheet into the preheated oven and bake for 20-25 minutes, or until the bagels are golden brown. When done, they should sound hollow when tapped on the bottom.
Transfer the baked bagels to a wire rack to cool before enjoying.
Chef’s Tips
Experiment with flavors: Try adding cinnamon and raisins for a sweet twist, or herbs and garlic for savory bagels.
Don’t stress about perfection: Your first batch might not look bakery-perfect, but with practice, you’ll get better at shaping the dough.
Time management: If you’re short on time, prepare the dough the night before and let it rise in the refrigerator overnight.
Common Mistakes to Avoid
When making this sourdough bagel recipe, there are a few common pitfalls to watch out for:
- Not feeding your sourdough starter properly: Ensure your starter is active and bubbly before using it. If it’s sluggish, your dough won’t rise properly.
- Under-kneading or over-kneading the dough: Knead the dough just until it’s smooth and elastic. Over-kneading can make the bagels tough.
- Skipping or rushing the boiling step: Boiling is what gives bagels their distinct texture, so don’t skip this essential step.
- Insufficient rising time: Allow the dough enough time to ferment properly. If your dough hasn’t risen well, the bagels may turn out dense.
Storing and Freezing Sourdough Bagels
Storage: Once fully cooled, store your sourdough bagels in an airtight container at room temperature for up to 3 days.
Freezing: To freeze, slice the bagels in half and place them in a freezer-safe bag. They’ll keep for up to 3 months. When you’re ready to enjoy them, just toast the bagels directly from the freezer.
Reheating: For best results, reheat your bagels in a toaster oven or regular toaster until they’re crisp on the outside and soft on the inside.
Nutrition Facts (per bagel)
| Calories | 280 kcal | Protein | 10g |
| Fat | 1g | Fiber | 2g |
| Carbohydrates | 54g | Sugars | 2g |
Try These Similar Recipes
If you enjoyed making sourdough bagels, why not try these other homemade favorites?
- Perfect Sourdough Sandwich Bread: Step-by-Step Recipe
- The Perfect Sandwich Bread Recipe: Soft, Fluffy, and Delicious
FAQs
Can I make sourdough bagels without a starter?
No, a sourdough starter is essential for this recipe as it provides the natural yeast and bacteria needed for fermentation.
How long does the dough need to ferment?
The dough should ferment for 4-6 hours at room temperature or overnight in the refrigerator.
Do I need to boil the bagels?
Yes, boiling is what gives the bagels their characteristic chew and shiny crust.
How do I determine if my sourdough starter is ready to use?
Your starter should be bubbly, have doubled in size, and have a slightly tangy aroma.