Sourdough Bagels are a delightful twist on the classic bagel, with a tangy flavor that comes from using a sourdough starter. They have a chewy texture on the inside and a beautifully crisp crust on the outside, making each bite full of satisfaction. These bagels are a perfect mix of slight sourness and hearty breadiness, which sets them apart from the usual store-bought versions.
I love making sourdough bagels because the process takes a little patience, but the result is so worth it. Using sourdough starter not only adds flavor but also gives the bagels a natural rise without extra yeast. One tip I find helpful is boiling the bagels briefly before baking—they get that classic shiny and chewy crust that I can’t resist. Plus, you can easily customize them with toppings like sesame seeds, poppy seeds, or everything seasoning to suit your mood.
These bagels work great for breakfast with cream cheese and a little smoked salmon or as a hearty sandwich base later in the day. I often find that once I’ve made a batch, everyone in the house keeps asking for more because the flavor is just so memorable. It’s a fun way to feel like you’re baking a little piece of tradition right in your kitchen, and I always look forward to enjoying them fresh out of the oven.
Key Ingredients & Substitutions
Sourdough Starter: This is the heart of the recipe, giving your bagels their tangy flavor. Make sure your starter is active and bubbly for the best rise. No starter? You can use instant yeast, but the flavor will be less pronounced.
Bread Flour: I recommend bread flour for that perfect chewy texture thanks to its higher protein content. You can use all-purpose flour, but expect softer bagels with less chew.
Barley Malt Syrup or Honey: Adding this to the boiling water helps bagels get a lovely shiny crust and subtle sweetness. If you don’t have barley malt, honey or light corn syrup works well.
Toppings: The classic ‘everything’ seasoning—combo of sesame seeds, poppy seeds, garlic, onion, and salt—is my favorite. Feel free to skip or swap for cinnamon sugar or plain if you prefer.
How Do You Shape Bagels So They Keep Their Shape?
Shaping the bagel is key to getting that classic look and hole size. Here’s my simple way:
- Roll each dough piece into a tight ball, making sure the surface is smooth.
- Push your finger through the center straight down to make the hole.
- Gently stretch the hole with your fingers so it’s about 2 inches wide; it will shrink back a bit while rising.
- Keep the dough covered during resting to avoid drying out.
This method helps bagels bake evenly and hold their shape, giving you that perfect chewy ring every time.
Why Is Boiling Bagels Important Before Baking?
Boiling gives bagels their chewy crust and shiny finish. It also helps seal the crust so baking doesn’t dry them out inside.
- Use gently boiling water with a sweetener like barley malt or honey to boost color and flavor.
- Boil 1 minute per side—longer will make bagels denser, shorter might not set the crust right.
- Handle bagels carefully when boiling so they don’t lose their shape or touch each other.
This step is what turns soft dough into that iconic bagel texture and look.
Equipment You’ll Need
- Large mixing bowl – perfect for combining and resting your sourdough dough comfortably.
- Dough scraper – helps you divide and shape dough easily without sticking.
- Baking sheet with parchment paper – keeps the bagels from sticking during baking and boiling prep.
- Large wide pot – needed for boiling the bagels to get that chewy crust.
- Slotted spoon – makes lifting bagels out of boiling water safe and simple.
- Wire cooling rack – lets your bagels cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Swap everything bagel seasoning for cinnamon sugar for a sweet breakfast twist that pairs well with cream cheese.
- Add chopped rosemary and coarse sea salt on top for a herbal, savory note that’s great with cheeses.
- Mix in some dried blueberries or cranberries into the dough for fruity bagels with a tangy bite.
- Try topping with sesame or poppy seeds only for classic, simple flavors that highlight the sourdough taste.
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
For Boiling:
- 1 tablespoon barley malt syrup or honey (optional, for boiling water)
Toppings (optional):
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
- Coarse salt
How Much Time Will You Need?
This recipe requires about 15 minutes for mixing and kneading, a bulk fermentation of 4-6 hours, 30-60 minutes for shaping and resting, followed by boiling and baking which take about 30 minutes combined. Plan for roughly 5 to 7 hours total, mostly hands-off time for the dough to rise.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, mix your active sourdough starter with warm water until combined. Add the bread flour and salt, then stir until a rough dough forms. Knead the dough by hand for 8-10 minutes or use a stand mixer with a dough hook for 5-7 minutes until it becomes smooth and elastic.
2. Bulk Fermentation:
Place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise at room temperature for 4 to 6 hours, or until it doubles in size and feels airy.
3. Shape the Bagels:
Turn the dough onto a floured surface and divide it into 8 equal pieces. Shape each piece into a round ball and poke a hole in the center with your finger. Stretch the hole gently to about 2 inches wide. Place the shaped bagels on a parchment-lined baking sheet. Cover them with a towel and let rest for 30 to 60 minutes for a short second rise.
4. Preheat Oven and Prepare Water Bath:
Heat your oven to 425°F (220°C). Fill a large pot with water and add the barley malt syrup or honey if using. Bring the water to a gentle boil.
5. Boil the Bagels:
Carefully add 2-3 bagels at a time into the boiling water. Boil each side for about 1 minute, then use a slotted spoon to remove the bagels and place them back onto the parchment paper.
6. Add Toppings:
Immediately sprinkle your choice of toppings over the boiled bagels so they stick well.
7. Bake:
Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown and shiny. Remove from the oven and cool on a wire rack before slicing or serving.
Enjoy your fresh, chewy, and tangy sourdough bagels topped just the way you like!
Can I Use Frozen Sourdough Starter for This Recipe?
Yes! Just make sure to fully thaw and feed your starter at least a day before baking to get it active and bubbly. An inactive starter won’t give the same rise or flavor.
Can I Substitute All-Purpose Flour for Bread Flour?
You can, but bread flour is best for that classic chewy texture because of its higher protein content. Using all-purpose flour may yield softer, less chewy bagels.
How Should I Store Leftover Bagels?
Store cooled bagels in an airtight container or bag at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 3 months. Reheat by toasting or warming in the oven.
Can I Make These Bagels Ahead of Time?
Yes! You can shape the bagels and refrigerate them overnight before boiling and baking. Just bring them back to room temperature about 30 minutes before boiling to ensure even cooking.
