Sourdough Bagels Recipe

Introduction

Homemade sourdough bagels offer a delightful chewiness and a subtle tang that is hard to beat. This recipe guides you through making traditional bagels using your active sourdough starter for a naturally fermented flavor. Perfect for breakfast or sandwiches, these bagels are both versatile and rewarding to make.

Ingredients

• 1 tablespoon sourdough starter
• 1/3 cup + 1 tablespoon all-purpose flour
• 3 1/2 tablespoons water
• 1/2 cup active sourdough starter
• 1 cup + 1 tablespoon water
• 2 tablespoons honey (or sugar)
• 2 teaspoons fine sea salt
• 4 cups + 2 tablespoons bread flour
• 6 cups water (for boiling)
• 1 tablespoon granulated sugar (for boiling water)
• Sesame seeds (optional)
• Everything Bagel Seasoning (optional)
• Salt (for sprinkling on top, do not dip)
• Poppy seeds (optional)
• Shredded cheese (optional)

Instructions

1. Step 1: Prepare the levain by feeding your sourdough starter 12 hours before you plan to make the dough. In a clean jar, mix the sourdough starter, 1/3 cup + 1 tablespoon all-purpose flour, and 3 1/2 tablespoons water to create about ½ cup (100 g) of active starter. Cover loosely and let it rise at room temperature until doubled in size and bubbly.
2. Step 2: In the bowl of a stand mixer, combine ½ cup active starter, 1 cup + 1 tablespoon water, honey, and salt. Stir with a spatula to combine, then add the bread flour. Use your hands to initially bring the dough together; it will be stiff.
3. Step 3: Attach the dough hook and mix on the lowest speed for 6-7 minutes (or knead by hand for 10 minutes) until a firm dough forms. Cover the bowl and let the dough rest at room temperature for 8 to 12 hours to ferment and develop flavor.
4. Step 4: After fermentation, turn the dough onto a clean work surface and divide it into 8 equal portions. Shape each piece into a ball.
5. Step 5: To form each bagel, press your thumb through the center of a dough ball to create a hole. Gently stretch the dough ring as needed, then place on a parchment-lined baking sheet. Cover with a towel and let the bagels rise for 30 to 60 minutes until puffy.
6. Step 6: Preheat your oven to 425°F (218°C) with the rack in the center position. In a large pot, bring 6 cups of water to a boil and add 1 tablespoon granulated sugar.
7. Step 7: Boil the bagels in batches of 3-4 for 2 minutes on each side. Do not overcrowd the pot. Use a mesh strainer to remove the bagels and place them back on the parchment paper to cool slightly.
8. Step 8: While the bagels are still slightly wet, dip one side into your choice of toppings like sesame seeds, Everything Bagel Seasoning, poppy seeds, shredded cheese, or simply sprinkle with salt.
9. Step 9: Bake the bagels at 425°F (218°C) for 25 to 28 minutes, or until golden brown. Remove from the oven and let cool before slicing and serving.

Tips & Variations

• For cinnamon raisin bagels, add raisins and cinnamon during the dough mixing step and reduce the salt slightly.
• Use parchment paper on your baking sheet to prevent sticking and make transfer easier.
• Try different toppings like onion flakes, garlic powder, or everything seasoning to customize your bagels.
• If your dough feels too stiff, add a small amount of water gradually until manageable during kneading.

Storage

Store cooled bagels in an airtight container or bag at room temperature for up to 2 days. For longer storage, freeze bagels in a sealed bag for up to 3 months. To reheat, toast frozen bagels directly or warm them in the oven at 350°F (175°C) for about 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a refrigerated sourdough starter for this recipe?

Yes, but make sure to feed and activate your starter so it is bubbly and at peak activity before using it in the dough for best results.

Why do I need to boil the bagels before baking?

Boiling bagels briefly gelatinizes the surface starch, which gives them their characteristic shiny crust and chewy texture after baking.

Sourdough Bagels Recipe

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★★★★★

4.9 from 90 reviews

• Author: Matteo
• Total Time: Approximately 13 hours (including rises and fermentation time)
• Yield: 8 bagels 1x

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Description

Classic homemade sourdough bagels with a chewy crust and tender inside, made from a long fermentation process for rich flavor. These bagels are boiled before baking to achieve the traditional bagel texture and can be topped with a variety of seasonings like sesame seeds, everything bagel seasoning, poppy seeds, or shredded cheese.

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Ingredients

Scale 1x2x3x

Levain

• 1 tablespoon sourdough starter
• 1/3 cup + 1 tablespoon all-purpose flour
• 3 1/2 tablespoons water

Dough

• 1/2 cup active sourdough starter
• 1 cup + 1 tablespoon water
• 2 tablespoons honey (or sugar)
• 2 teaspoons fine sea salt
• 4 cups + 2 tablespoons bread flour

Boiling Water

• 6 cups water
• 1 tablespoon granulated sugar

Toppings

• Sesame seeds
• Everything Bagel Seasoning
• Salt (sprinkle on top, do not dip)
• Poppy seeds
• Shredded cheese

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Instructions

1. Feed Your Sourdough Starter: Prepare your sourdough starter by feeding it with the specified amounts of flour and water and let it rise until bubbly and doubled in size.
2. Prepare Levain: About 12 hours before mixing the dough, combine 1 tablespoon sourdough starter with 1/3 cup plus 1 tablespoon all-purpose flour and 3 1/2 tablespoons water in a clean jar. Cover loosely and leave at room temperature until it doubles and shows bubbles.
3. Make the Dough: In the bowl of a stand mixer, mix 1/2 cup active sourdough starter, 1 cup plus 1 tablespoon water, 2 tablespoons honey or sugar, and 2 teaspoons fine sea salt. Add 4 cups plus 2 tablespoons bread flour and combine by hand until a rough dough forms.
4. Knead the Dough: Attach the dough hook and knead on the lowest speed for 6-7 minutes, or knead by hand for about 10 minutes until stiff and elastic.
5. First Rise: Cover the dough bowl and let it rest at room temperature for 8-12 hours to ferment and develop flavor.
6. Shape the Bagels: Turn the dough out onto a clean surface and divide into 8 equal portions. Shape each piece into a ball. Using your thumb, poke a hole through the center of each ball and gently widen to form bagel rings. Place them on a parchment-lined baking sheet, cover with a towel, and let them rise for 30-60 minutes until puffy.
7. Preheat Oven and Boil Water: Preheat your oven to 425°F (218°C) with a rack in the center. Bring 6 cups of water to a boil in a large stockpot and add 1 tablespoon granulated sugar.
8. Boil the Bagels: Carefully drop 3-4 bagels at a time into the boiling water. Boil each side for 2 minutes, turning once, to develop the characteristic chewy crust. Do not overcrowd the pot.
9. Dress the Bagels: Using a mesh strainer, remove the bagels from the water and place back on the parchment paper. When cool enough to handle, dip one side into your choice of toppings such as sesame seeds, everything bagel seasoning, salt, poppy seeds, or shredded cheese.
10. Bake: Bake the topped bagels in the preheated oven at 425°F (218°C) for 25-28 minutes until golden brown and crisp on the outside.

Notes

• Resting the dough overnight allows for flavor development and a better texture.
• If using parchment paper, ensure bagels have cooled slightly before adding toppings to avoid sticking.
• Only boil a few bagels at a time to prevent them from sticking or rupturing.
• You can customize toppings or omit them as desired.
• For variation, cinnamon raisin bagels or other flavors can be incorporated during the dough mixing stage.
• Use bread flour for the best chewy texture, as all-purpose flour may result in softer bagels.

• Prep Time: 15 minutes (plus 12 hour levain prep and 8-12 hour dough fermentation)
• Cook Time: 33 minutes (2 minutes boiling per side + 25-28 minutes baking)
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: sourdough bagels, homemade bagels, bread recipe, baking, fermented bread, chewy bagels