Sourdough Bagels Recipe: There’s something incredibly satisfying about making sourdough bagels from scratch. Unlike traditional bagels that rely on commercial yeast, sourdough bagels use a natural leavening agent — the sourdough starter. This gives them a rich, tangy flavor and a wonderfully chewy texture that’s hard to beat. If you’re already keeping a sourdough starter at home, you’re halfway there. And if you’re new to baking with sourdough, don’t worry — this guide will walk you through every step of the process.
Making sourdough bagels is a bit of a labor of love. They require patience and a bit of planning, but the results are absolutely worth it. Not only do you end up with fresh, delicious bagels, but you also gain an appreciation for the traditional techniques that have been passed down through generations of bakers. And let’s be real — there’s no better way to start your morning than with a warm, freshly baked bagel slathered in cream cheese.
Why Sourdough Bagels Are Unique
Sourdough bagels stand out from the rest because of their fermentation process. Instead of relying on instant yeast to get the job done quickly, sourdough fermentation takes time — and that time develops flavor. The longer the dough ferments, the more complex the taste becomes. You end up with bagels that are subtly tangy, deeply flavorful, and easier to digest thanks to the breakdown of gluten during fermentation.
Another unique feature is the chewy crust and soft interior that sourdough bagels are known for. Boiling the bagels before baking — a hallmark of true bagel-making — creates that distinctive texture, and the sourdough starter adds a level of depth you just don’t get from store-bought varieties.
Benefits of Using Sourdough Starter
Beyond the taste and texture, sourdough starters bring health benefits too. Because they ferment naturally, they help pre-digest the flour, making the bagels easier on your stomach. They also lower the glycemic index of the bagel, meaning they won’t spike your blood sugar as quickly as other breads might. Plus, they contain beneficial bacteria that are good for your gut health.
If you maintain your starter properly, you’ll always have a ready-to-go base for endless baked goods — not just bagels. It’s a versatile addition to any kitchen.
Ingredients You’ll Need
You don’t need a million ingredients to make sourdough bagels. In fact, most of the essentials are probably already in your pantry. But it’s important to get high-quality ingredients for the best possible flavor and texture.
Core Ingredients
Here’s what you’ll need for a basic batch of sourdough bagels (about 8-10 bagels):
- 100g active sourdough starter (fed and bubbly)
- 500g bread flour (high protein is key for chewiness)
- 260g water (lukewarm)
- 10g salt
- 25g honey or maple syrup (optional, for a touch of sweetness)
Boiling Water Bath:
- 1 tbsp baking soda
- 1 tbsp honey or barley malt syrup
Note: Bread flour is essential here. All-purpose flour won’t give you that classic bagel chew. If you can find high-gluten flour, even better.
Optional Add-ins and Toppings
Once you’ve mastered the basic recipe, feel free to experiment with flavors and toppings. Here are some ideas:
Add-ins (mix into the dough):
- Dried cranberries and orange zest
- Chopped jalapeños and shredded cheddar
- Cinnamon and raisins
Toppings (add after boiling, before baking):
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
- Garlic flakes
- Onion flakes
- Sea salt
Make sure to press your toppings gently into the surface of the bagels so they stick during baking.
Tools and Equipment Checklist
Having the right tools on hand makes the process smoother and more enjoyable. Here’s what you’ll want to gather before you start baking.
Must-Have Kitchen Tools
- Digital kitchen scale: Precision matters with sourdough.
- Large mixing bowl: For combining and fermenting the dough.
- Dough scraper or bench knife: Makes handling sticky dough easier.
- Clean kitchen towel or plastic wrap: To cover your dough during rest periods.
- Slotted spoon: To retrieve bagels from boiling water.
- Large pot: For boiling your bagels before baking.
- Baking sheet: A sturdy one is best to prevent warping in a hot oven.
- Parchment paper or silicone baking mat: Prevents sticking and makes cleanup easier.
Helpful Extras for Better Results
- Stand mixer with dough hook (optional but useful for kneading)
- Proofing basket or bowl lined with a towel (helps bagels hold shape)
- Oven thermometer (ensures accurate baking temp)
- Cooling rack (essential for airflow post-bake)
Bagel baking can be done with minimal tools, but these extras can help you get more consistent and professional results.
Preparing the Sourdough Starter
The secret to perfect sourdough bagels lies in your starter. A sluggish or underfed starter won’t rise your dough properly, so it’s essential to get this part right.
How to Feed and Activate Your Starter
If your starter lives in the fridge, pull it out 6–12 hours before you plan to mix your dough. Feed it with equal parts flour and water by weight. For example, if you have 50g of starter, feed it 50g flour and 50g water.
Let it sit at room temperature until it becomes bubbly and doubles in size — usually 4 to 8 hours, depending on your kitchen’s temperature. This is when it’s most active and ready to bake with.
A strong starter should pass the “float test”: drop a spoonful into a glass of water — if it floats, it’s good to go.
Signs Your Starter is Ready
- Doubles in size within 4–6 hours
- Bubbly and airy on the surface
- Slightly tangy smell (not overly sour or alcoholic)
- Passes the float test
Using a sleepy or weak starter will result in dense bagels, so don’t skip this step. If in doubt, give your starter another feeding and wait.
Mixing and Kneading the Dough
Now it’s time to bring everything together. This is where your bagels begin to take shape, quite literally.
Ingredient Measurements and Combining Steps
In a large mixing bowl, combine the water and active starter. Stir to dissolve. Add flour, salt, and honey (if using). Mix until a shaggy dough forms. It will be rough and sticky at first — that’s normal.
Let it rest for 20–30 minutes (this is called autolyse and helps the flour absorb the water). After the rest, knead the dough until it becomes smooth and elastic — about 10 minutes by hand or 5 minutes in a stand mixer with a dough hook.
You’ll know it’s ready when the dough passes the “windowpane test”: stretch a small piece between your fingers. If it forms a thin, translucent membrane without tearing, you’re good.
Kneading Tips for the Right Texture
- Use the heel of your hand to push the dough away from you.
- Fold it over itself, give it a quarter turn, and repeat.
- Don’t add too much flour — a slightly sticky dough is okay.
- Take breaks during kneading if needed. Resting helps gluten develop.
Once kneaded, place the dough in a lightly oiled bowl, cover it, and let it rise for 4–6 hours at room temp, or overnight in the fridge for deeper flavor.
Bulk Fermentation and Shaping the Bagels
Once your dough has completed its initial fermentation (aka bulk fermentation), it’s time to shape those beautiful bagels. This step is crucial for achieving the classic bagel look and texture.
How to Handle Bulk Fermentation
After the dough has rested for several hours (or overnight in the fridge), it should be noticeably puffed and airy but not necessarily doubled in size. This indicates that the wild yeast has done its job of developing structure and flavor.
Here’s what to do next:
- Gently turn the dough onto a clean surface. Avoid punching it down; you don’t want to deflate all those lovely air bubbles.
- Divide the dough into 8 to 10 equal pieces using a dough scraper or knife. Weigh them for consistent size (typically around 100–110 grams per piece).
- Shape each piece into a tight ball. Let them rest for 10 minutes so the gluten can relax.
Shaping Techniques for Perfect Bagels
There are two popular methods to shape your bagels:
Method 1 – Rope and Wrap:
- Roll each dough ball into a rope about 8–10 inches long.
- Wrap the rope around your hand, overlapping the ends underneath your palm.
- Roll the seam on the counter to seal.
Method 2 – Poke and Stretch:
- Take a ball and poke your thumb through the center.
- Gently stretch the hole with your fingers until it’s about 2 inches wide.
Both methods work — choose whichever feels most comfortable. Once shaped, place the bagels on a parchment-lined baking sheet. Cover them lightly and let them rest at room temperature for 1 hour, or place them in the fridge for a long cold proof (8–12 hours). The cold proof enhances flavor and texture.
Boiling the Bagels: The Key to That Classic Texture
If you’ve ever wondered what makes a bagel a bagel, this is it — boiling. This step gelatinizes the starch on the surface, giving you that shiny crust and chewy bite.
Preparing the Water Bath
Fill a large pot with water and bring it to a gentle boil. Add:
- 1 tablespoon baking soda (alkalizes the water for browning)
- 1 tablespoon honey or barley malt syrup (adds a touch of sweetness and color)
Make sure the water is at a steady simmer, not a rolling boil.
How to Boil Bagels Properly
Gently drop 2–3 bagels into the pot at a time. They should float — if they sink and stay down, they’re under-proofed.
- Boil for 30–60 seconds per side. The longer you boil, the chewier the crust.
- Flip them with a slotted spoon or spatula.
After boiling, remove the bagels and place them back on the baking sheet. This is the perfect time to add toppings while the surface is still wet.
Pro Tip: Boiling in honey water adds a slight sweetness and better browning. You can also try beer or other flavoring liquids for fun twists.
Baking the Bagels
Now for the grand finale — baking your beautiful sourdough bagels to golden perfection.
Preheating and Baking Tips
- Preheat your oven to 450°F (232°C) at least 30 minutes in advance.
- Place an empty baking tray or cast-iron pan at the bottom of the oven to steam.
Slide your tray of boiled bagels into the oven. Pour a cup of hot water into the preheated tray below (this creates steam and helps with oven spring). Bake for 20–25 minutes, rotating halfway through for even browning.
The bagels should be deeply golden, puffed, and sound hollow when tapped on the bottom. Remove them and let cool on a wire rack for 30 minutes before slicing — if you can wait that long!
Storing and Freezing Bagels
Freshly baked bagels are best enjoyed the day they’re made. But with proper storage, you can keep them tasting fresh for days.
How to Store Fresh Bagels
- Store in a paper bag at room temperature for up to 2 days.
- For longer storage, slice them and place in a plastic bag or airtight container.
Avoid refrigerating — it dries out the crumb faster.
Freezing Tips for Long-Term Storage
Bagels freeze beautifully. Here’s how:
- Let them cool completely.
- Slice them in half (for easy toasting later).
- Wrap individually in plastic wrap and place in a freezer-safe bag.
They’ll keep for up to 3 months. To reheat, pop the frozen bagel halves straight into the toaster — no thawing required.
Tips for Customizing Your Sourdough Bagels
Once you master the basic sourdough bagel recipe, the fun really begins. Bagels are like a blank canvas — they take well to flavors, textures, and visual upgrades.
Flavor Variations to Try
- Sweet: Cinnamon raisin, blueberry, chocolate chip, maple pecan
- Savory: Jalapeño cheddar, sun-dried tomato & basil, garlic parmesan
- Seeded: Everything bagel, sesame, poppy, flaxseed
Mix your additions right into the dough or layer them on top before baking. Be creative but mindful not to overload — too many add-ins can disrupt the dough structure.
Shaping and Stuffing Ideas
- Fill with cream cheese or Nutella before shaping
- Braid dough ropes for a decorative twist
- Shape into mini bagels for snacks or party platters
Experimenting is half the fun of baking — let your imagination run wild!
Troubleshooting Common Bagel Baking Issues
Even seasoned bakers run into occasional hiccups with sourdough bagels. Here’s how to fix the most common problems so your next batch turns out flawless.
Bagels Didn’t Rise or Are Too Dense
This is usually a sign of an underactive starter or under-proofed dough. Make sure your starter is bubbly, passes the float test, and has been fed recently. Also, allow enough time for the dough to rise fully during both the bulk fermentation and final proof stages. If your kitchen is cold, fermentation may take longer.
Bagels Lost Their Shape
If your bagels flatten or collapse, they might be over-proofed or too hydrated. Stick to the water measurements and avoid letting the dough over-ferment. Always handle your dough gently when shaping and transferring to the water bath.
Bagels Are Pale or Not Chewy
Pale bagels can result from a too-short boil or an under-heated oven. Make sure to boil each side for at least 30 seconds and bake at 450°F. For a deeper chew, increase the boiling time to 1 minute per side.
Why Long Fermentation Improves Flavor
One of the standout features of sourdough baking is long, slow fermentation. You might be tempted to speed things up, but time is your best friend here.
Flavor Development
Long fermentation allows wild yeasts and bacteria to break down the starches and proteins in flour. This not only creates a more complex and rich flavor but also mellows out the sourness, resulting in a pleasant tang instead of a harsh bite.
Texture Benefits
Extended proofing leads to better gluten development, which gives your bagels that prized chewy interior and crisp, golden crust. The dough becomes easier to handle, and you’ll notice improved oven spring and crumb structure.
Nutritional Boost
Fermentation also increases the bioavailability of nutrients, meaning your body can absorb more of the minerals in the flour. It’s a small but meaningful perk for health-conscious bakers.
Pairing and Serving Suggestions
Once your sourdough bagels are fresh out of the oven, it’s time to enjoy them. Whether you’re a purist or like to get creative, there are endless ways to serve and savor your homemade bagels.
Classic Pairings
- Cream cheese & smoked salmon: A timeless combo with capers and red onion.
- Egg & cheese sandwich: Toast your bagel and stuff it with scrambled eggs and melty cheddar.
- Butter & jam: Simple and satisfying, especially with cinnamon raisin or blueberry bagels.
Gourmet Toppings
- Avocado and chili flakes
- Whipped ricotta and honey
- Peanut butter and banana slices
- Hummus with roasted veggies
Pair with your favorite morning coffee, fresh juice, or a cup of chai for the ultimate breakfast or brunch spread.
Nutritional Information and Health Tips
While bagels are often seen as indulgent, sourdough versions bring a number of health-conscious benefits, especially when made with quality ingredients.
Basic Nutritional Breakdown (Per Bagel)
- Calories: ~250–300 (without toppings)
- Carbs: ~50g
- Protein: ~9–10g
- Fat: ~1–2g
- Fiber: ~2g
Health Tips for Better Bagels
- Use whole grain flour for extra fiber and nutrients.
- Incorporate seeds like chia or flax for added omega-3s.
- Go easy on sugary toppings or spreads if watching your sugar intake.
- Add a source of protein (like eggs or nut butter) to balance your meal.
The fermentation process also means these bagels are lower on the glycemic index, keeping you fuller for longer and preventing blood sugar spikes.
FAQs about Sourdough Bagels Recipe
1. What makes sourdough bagels different from regular bagels?
Sourdough bagels are made using a natural starter instead of commercial yeast. This gives them a tangy flavor, chewy texture, and a more complex taste profile than traditional bagels.
2. Do I need to feed my sourdough starter before making bagels?
Yes! An active, well-fed starter is essential. Feed it 4–6 hours before starting your dough to ensure it’s bubbly and ready to rise.
3. How long does it take to make sourdough bagels?
From start to finish, it typically takes about 24 hours. This includes mixing, bulk fermentation, shaping, cold proofing, boiling, and baking.
4. Can I skip the overnight proof?
Technically yes, but it’s not recommended. The overnight proof in the fridge improves the flavor, chew, and crust of your bagels. Don’t skip the magic!
5. What kind of flour is best for sourdough bagels?
Bread flour is best due to its high protein content. It gives bagels that signature chew and structure.
6. Do I have to boil the bagels before baking?
Yes! Boiling sets the crust and gives sourdough bagels their classic shiny, chewy exterior. Skipping this step = soft rolls, not bagels.
7. Can I add toppings like sesame or everything seasoning?
Absolutely! After boiling, press your bagels into your favorite toppings before baking. Go wild—poppy seeds, onion flakes, or even cheese.
8. How should I store sourdough bagels?
Store them in an airtight container at room temperature for 2–3 days. For longer storage, slice and freeze them—just pop in the toaster when ready.
9. Why are my sourdough bagels flat?
Flat bagels usually mean overproofed dough or an underactive starter. Make sure your starter is strong and don’t let the dough rise too long.
10. Can I use discard to make sourdough bagels?
Not ideally. Sourdough bagels need a strong, active starter for a good rise. Save the discard for pancakes or crackers instead.
Conclusion
There’s something truly magical about crafting sourdough bagels from scratch. From nurturing your starter to shaping each ring of dough and watching them puff up in the oven, this process offers both joy and reward. Whether you’re baking for your family, meal-prepping for the week, or just diving into a new kitchen adventure, sourdough bagels deliver flavor, texture, and satisfaction in every bite.
Yes, they take time and patience, but that’s part of the journey — and the reason they taste so much better than store-bought alternatives. Once you bake your own, there’s no going back.
