7 Steps to Irresistible Sourdough Bagels: A Guide to the Perfect Chewy Bite

There’s nothing quite like the satisfaction of biting into a freshly baked sourdough bagel—crisp on the outside, soft and chewy on the inside. With a simple overnight fermentation, these homemade bagels develop deep, complex flavors that rival your favorite bakery. Whether you enjoy them plain, topped with sesame seeds, or slathered in cream cheese, this recipe will elevate your breakfast game!

Ingredients and Preparation Steps

Making sourdough bagels at home requires just a few simple ingredients and a bit of patience. The slow fermentation process brings out the best flavors, making these bagels worth the wait!

What You’ll Need

Sourdough Starter:

• 1 tbsp (15g) sourdough starter
• 3 ½ tbsp (50g) water
• ⅓ cup + 1 tbsp (50g) all-purpose flour

Bagel Dough:

• ½ cup (100g) active sourdough starter
• 1 cup + 1 tbsp (255g) water
• 2 tbsp (40g) honey (or sugar)
• 2 tsp (10g) fine sea salt
• 4 cups + 2 tbsp (500g) bread flour

Water Bath:

• 6 cups water
• 1 tbsp granulated sugar

Optional Toppings:

• Sesame seeds
• Everything bagel seasoning
• Poppy seeds
• Shredded cheese

Step 1: Prepare Your Sourdough Starter

Start by feeding your sourdough starter at least 12 hours before making the dough. Ensure it has doubled in size and is active and bubbly for the best results.

Step 2: Mix and Ferment the Dough

In a stand mixer, combine the active sourdough starter, water, honey, and salt. Add bread flour and knead with a dough hook for 6-7 minutes until you achieve a stiff dough. Cover the bowl with a clean towel and let it ferment at room temperature for 8-12 hours.

Step 3: Shape the Bagels

After fermentation, divide the dough into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center with your finger and stretch gently to form a classic bagel shape.

Step 4: Proof the Bagels

Place the shaped bagels on a parchment-lined baking sheet, cover with a tea towel, and let them rise for 30-60 minutes until slightly puffy.

Step 5: Boil the Bagels

Preheat your oven to 425°F (218°C). Meanwhile, bring 6 cups of water to a boil and stir in 1 tablespoon of granulated sugar. Boil each bagel for 2 minutes per side, then return them to the parchment-lined baking sheet.

Step 6: Add Toppings and Bake

Dip each boiled bagel into your desired toppings, then place them back on the baking sheet. Bake for 25-28 minutes or until golden brown. Allow them to cool slightly before serving.

The Best Time to Savor Your Homemade Sourdough Bagels

There’s nothing better than enjoying a freshly baked sourdough bagel while it’s still warm, with a crispy crust and a chewy, flavorful interior. These bagels are perfect for breakfast, brunch, or even a quick snack. Try them with cream cheese and smoked salmon, or make a delicious breakfast sandwich with eggs and avocado. Serve alongside a warm bowl of butternut squash soup for a cozy meal.

Frequently Asked Questions About Sourdough Bagels

How do I know my sourdough starter is ready?

Your sourdough starter should be bubbly and have doubled in size. You can perform the float test—drop a small amount in water, and if it floats, it’s ready to use.

Can I make these bagels without a stand mixer?

Yes! You can knead the dough by hand for about 10 minutes until it becomes smooth and elastic.

Why do I need to boil the bagels?

Boiling gelatinizes the starches on the bagel’s surface, giving it that signature chewy texture and shiny crust.

What toppings work best for sourdough bagels?

Popular options include sesame seeds, poppy seeds, everything bagel seasoning, or even shredded cheese for a savory twist.

Can I freeze these bagels?

Yes! Once completely cooled, slice and store them in an airtight bag in the freezer for up to 3 months. Toast straight from frozen for a fresh taste.

Pro Tips for Perfect Sourdough Bagels

Making sourdough bagels at home is an art, and a few expert tips can make all the difference. Follow these tricks for the best texture and flavor.

1. Use a mature starter: Ensure your sourdough starter is at peak activity before using it. A weak starter will lead to dense bagels.
2. Don’t rush fermentation: The long overnight rise enhances flavor and chewiness. Give the dough at least 8-12 hours to develop.
3. Shaping matters: When forming the bagels, make the center hole slightly larger than you think—it will shrink as they rise and bake.
4. Boil in sweetened water: Adding sugar to the boiling water helps create a glossy crust and deepens the golden color.
5. Use bread flour: Bread flour has a higher protein content, which gives bagels their signature chewy texture.
6. Adjust hydration if needed: If your dough feels too sticky, add a bit more flour; if too dry, add a teaspoon of water at a time.
7. Rotate while baking: For even browning, rotate the baking tray halfway through the baking time.
8. Try different flavors: Mix in dried fruit, cinnamon, or even chopped herbs to create unique variations.

Storage and Reheating Tips

Homemade sourdough bagels taste best fresh, but they can be stored and reheated to maintain their deliciousness.

• Room Temperature: Store bagels in an airtight container for up to 2 days.
• Refrigeration: Not recommended, as it can make the bagels go stale faster.
• Freezing: Slice bagels in half before freezing. Store in a freezer-safe bag for up to 3 months.
• Reheating: Toast frozen bagels directly from the freezer for a crisp texture. Alternatively, warm them in an oven at 350°F (175°C) for 5-7 minutes.

Perfect Pairings for Sourdough Bagels

Sourdough bagels are incredibly versatile and pair well with a variety of spreads, soups, and sides. Here are some delicious combinations:

• Classic Spreads: Cream cheese, butter, or nut butter.
• Savory Toppings: Smoked salmon, avocado, or eggs.
• Sweet Variations: Honey, jam, or cinnamon-sugar butter.
• Warm Beverages: Enjoy with a homemade pumpkin spice latte or a cup of golden milk.
• Soups & Comfort Foods: Serve with a bowl of butternut squash soup or tomato soup and grilled cheese casserole.

Now that you have a batch of warm, homemade sourdough bagels, it’s time to enjoy them to the fullest! Whether you keep it simple with butter or get creative with toppings, these bagels are sure to become a staple in your kitchen.

Have you tried this recipe? Let us know in the comments how your bagels turned out! What toppings did you use? We’d love to hear your favorite combinations.

For more homemade bread ideas, check out our Italian bread recipe or make an easy 3-ingredient biscuit for a quick and delicious treat.

Don’t forget to share your sourdough bagel creations on social media! Tag us with #SourdoughBagels and follow along for more homemade baking inspiration. Want more exclusive recipes? Subscribe to our newsletter for fresh, bakery-style recipes straight to your inbox!

Emma,
The Recipe Team