You have found it! The best homemade, sourdough bagel recipe. Seriously, it is fantastic. Easy to follow instructions that yield the flavorful and chewy bagels of your dreams. And not only is the recipe super simple, but they also freeze well so you can have bagels on hand at all times.
Bagels are just such a fun bread item. The texture. That flavorful crust they have. Even the smell they have when baking or toasting. Enjoying them in the morning, freshly toasted, accompanied by a cup of clean coffee.
Tools I use
Stand mixer – You can make this by hand, but oh my goodness it is so much easier to just let the mixer do the work. There is a bit of kneading since it is a stiffer dough.
Pot – I like to use one that is big enough for me to boil 2-3 bagels at the same time
Spider – This is typically used for frying and is totally optional, but it does make it easier to get the bagels out of the hot water.
Sheet trays
Parchment paper
Measuring cups
Measuring spoons
But why sourdough?
When you replace yeast with sourdough starter in a recipe the rise takes longer. This means a recipe that might have taken you 2-4 hours now will now likely take you 12-24. Why spend the extra time?
Well, when you use sourdough the wild yeasts and bacteria cause the bread to ferment. This process breaks down the flour, so it is easier for us to digest. So much so in fact, that if someone who is sensitive to wheat has something that is long fermented sourdough, they are usually much less affected. (This is not the case for those with celiac disease). Taking the time to ferment baked goods also adds layers of subtle savory flavor that is just lacking in yeast-based doughs. That’s why I add it to everything. Scones, muffins, quick breads, and even donuts!
If you are new to sourdough, or know someone who is, I wrote an e-book that goes over all the tips and tricks you need to get started. There are step by step instructions on how to create your own starter, keep it alive, recipes to follow, FAQs, and some things I have learned along the way. All done in a way to make the process as low stress and enjoyable as possible. Grab it HERE and get started today!
Tips for success
Starter
You want to use very active starter for this recipe. If at all possible, catch it when it is at its peak for best results.
Flour
Using bread flour will ensure they have the proper texture. Because bread flour is higher in protein, the gluten strands form more easily. All-purpose can be used in a pinch, but bread flour will yield much better results.
Kneading
In order for these sourdough bagels to have the same texture as the ones you would find in a bakery, you need to develop gluten in the dough. When flour has liquid added to it, and movement is added from mixing, it starts to lengthen the gluten from the wheat into strands. This gives breads that chewy texture, but in something like cookies, it would cause them to be tough and crumbly. This recipe is a stiff dough that has a lot of gluten developed so they do not lose their shape while rising, boiling, or baking.
I know 12 minutes seems like a really long time, but don’t skip this step. It will create the most beautiful dough. And the smoother the dough, the better the finished bagels will be.
Boiling
Giving the bagels a quick “bath” in a boiling water solution is what gives them their signature flavor, color, and texture. If you leave them longer, the chewy crust will be thicker, and if the bath is shorter, they will be a bit more tender. Play around with boiling times to your preference.
Do 2-3 bagels at the same time and as soon as they are done, move them to the parchment lined tray they will bake on. They will be sticky and moving them too much after they are boiled can cause them to deflate a bit.
Proofing
These can take a while for the rise to get going. This is not a step you want to rush. They are so much better when they are given plenty of time to ferment and puff up. This will result in a bagel that is chewy and soft, not dense and hard.
If they are taking too long, place a slightly damp towel over them, once they are shaped, and transfer them into an oven with the light on. The oven should not be hot because they are just rising, not baking yet. But this allows them a perfect place that is just warm enough with a bit of moisture. An environment like that is perfect for encouraging yeast to get to work. I would just put a sticky note on the oven, so you do not accidentally turn it on while they are rising.
Popular bagel toppings
Bagels are so versatile: they can be savory or sweet, or both!
Cinnamon sugar (the sugar may burn if on the sheet tray, so just be aware when baking to not have too much that is not stuck to the bagel itself.
Everything bagel spice.
Cheese – Our favorite is cheddar
Garlic parmesan
Cheddar jalapeno
Sesame
Poppy Seed -these tend to fall off really easily so making a light (watered down) egg wash and lightly brushing the bagel before adding the seeds will help them adhere a little bit better.
Enjoy experimenting!
Bagel FAQs
Can I skip the boiling?
Technically yes, you could. However, you would be left with bagel shaped bread. The boiling process gives them the signature flavor and texture that you just cannot achieve without the quick hot water bath.
What would I have to do to make blueberry bagels?
I wouldn’t try tampering with this recipe to make blueberry bagels, I would just find a recipe for those. Because blueberries have so much moisture, they would really change the texture and hydration content, and it would be sad to go through the work to make them and end up with tough or pancake shaped bagels.
Can I add in mix-ins?
You sure can! If you wanted to add in chocolate chips or cinnamon chips that would be great. Chunks of cheese would be nice if they are small enough, just know they may change the shape a bit if they melt while baking. Adding cinnamon into the dough would be fun, or spices. But usually, those fun additions are just left for the top before baking.
What would happen if I left them in the fridge for longer than just overnight?
They would simply ferment longer. The flavor of the sourdough would intensify. But they should not overproof because the cold fridge slows down the rise so much. In theory they could be left for as long as 24-48 hours as long as they stay in the fridge and are baked immediately after boiling.
A possible timeline
It can be so easy to get overwhelmed by the “sourdough math”. When I first started there were times, I was baking bread at midnight because I had miscalculated. This is a timeline for sourdough bagels that will be freshly baked in the morning. The times may be a little different if it is really hot or cold when they are made. When it is hot the dough will rise more quickly, so use these times loosely.
Day 1:
9:00 pm – Feed the starter
Day 2:
8:00 am – Start the dough
8:30 am – Allow the dough to rise
4:30 pm – Shape the bagels (This time will vary based on how quickly the dough rises. If it is puffy at 3:30, then don’t wait. If it needs to rise for longer, wait another hour or so and check the dough again.)
5:30 pm – Move the bagels to the fridge
Day 3:
7:00 am – Pull the bagels from the fridge, preheat the oven, and start boiling the water.
7:15 am – Boil the bagels and put the desired toppings on them.
7:30 am – Bake
7:45 am – Enjoy the most delicious homemade bagels.
Let’s make sourdough bagels!
Dough
In the bowl of a stand mixer, add water, sourdough starter, sugar, and salt. Mix with the dough hook until fully combined.
Add the flour and mix on medium low speed for 12 minutes. The dough will be very stiff. If you are not using a stand mixer, this can be done by hand but kneed it for at least 15 minutes and incorporate as much flour as possible. I have done it. It isn’t as easy, but it can be done.
Remove the dough hook and cover the bowl with a towel. Allow it to rise until about doubled in size. This typically takes about 4-8 hours but can be even longer depending on heat, humidity, and how active the starter was.
Turn the proofed dough onto a floured counter and divide into eight equal pieces. These pieces can be weighed if you want them to be more accurately split.
Take each piece of dough and flatten it with under your palm. Take the edges of the dough and pull them into the center creating a ball. Pinch the ends together and repeat with the remaining dough.
Starting with the first ball rolled, poke a hole in the center and gently stretch until the hole is 2-3 inches in diameter. Starting with the first one allows the gluten time to relax which will make stretching it easier. If it is not relaxed it will shrink back after being stretched.
line a sheet tray with parchment paper and dust it lightly with flour. Transfer all the bagels to the tray, cover, and allow to rise until puffy, or overnight int he fridge. If choosing the fridge option, leave them on the counter for an hour or two before transferring them to the fridge. This gives them time to rise a bit before the yeast slows down in the fridge.
Boiling and baking
Once the bagels are puffy and risen, start boiling the water and preheat the oven to 425. Add sweetener and baking soda (if using). Once the water is at a steady boil, transfer a few bagels into the water. Boil them for one minute on each side.
With a spider or slotted spoon, remove them from the water and place onto a parchment lined baking sheet. If adding toppings, do so as soon as they come out of the water, so the toppings stick.
Bake for 10 minutes then rotate the tray and bake for an additional 5-10 or until golden brown. Check after 5 and bake in one-to-two-minute increments until they are perfect.
Serve warm. Enjoy!
Storing and freezing bagels
Once bagels are cool, they can be transferred into a paper bag, bees wax wrap, or an airtight container and kept at room temperature for 5 days. Or they can be wrapped and placed into a freezer bag and stored in the freezer for up to three months.
What to eat sourdough bagels with
The go to for most is cream cheese. A good schemer is never a bad option.
Toasted with some butter
Add a spread, some veggies, cheese, and lunchmeat and you have a great sandwich.
Turn it into avocado toast.
Make a breakfast sandwich with sausage and eggs.
Cream cheese, smoked salmon (or lox), fresh dill, and capers.
There are no hard and fast rules when it comes to bagels. Use it in place of bread with soup. Make a PB&J on a plain bagel. Why not?
If you enjoy this recipe, please share it with other sourdough lovers in your life and leave a comment letting me know how they turned out!
Sourdough bagels
These sourdough bagels are perfectly chewy with a light tang. Put together this easy dough anytime for the best bagels you have ever had. They freeze beautifully too!
Ingredients
Dough
- 235g Water
- 170g Active sourdough starter
- 15g Sugar
- 10g Sea salt
- 430g Bread flour
Boiling solution
- 2 Quarts Filtered water
- 2 Tbsp. Honey or brown sugar
- 1 tsp Baking soda (optional- see notes)
Instructions
1. In the bowl of a stand mixer combine the water, starter, sugar and salt. Mix with the dough hook to combine.
2. Add the flour and mix on medium low speed for 10-12 minutes. The dough will be stiff. See the notes for how to knead by hand if not using a stand mixer.
3. Cover the bowl with a towel and allow it to rise until about doubled in size. This will take anywhere from 4-8 hours depending on the starter, the temperature, and humidity.
4. Turn the proofed dough out onto a floured counter and divide into eight equal pieces.
5. Take each piece of dough and flatten it then pull the sides of the dough into the center to pull it into a tight ball. Repeat with the remaining dough.
6. Starting with the first ball rolled, poke a finger into the center. Stretch the dough until the hole is 2-3 inches in diameter.
7. Line a sheet tray with parchment paper and dust it lightly with flour. Transfer all the bagels to the tray, cover, and allow to rise until puffy or overnight in the fridge. If choosing the overnight option they may need an hour or two on the counter the next morning to finish fully rising.
8. Boil the water with the sweetener and baking soda if using. Preheat the oven to 425.
9. Once the water is at a steady boil transfer a few bagels into the water. Boil for one minute on each side then with a spider or slotted spoon, transfer them to a parchment lined baking sheet.
10. If adding toppings apply them immediately after they come out of the water so they stick.
11. Bake for 10 minutes then rotate the pan and bake for another 5-10 minutes or until golden brown.
12. Serve with butter, cream cheese, or other desired toppings. Enjoy!
Notes
This dough is very stiff and i highly recommend using a stand mixer of some kind. If you choose to knead by hand mix in the flour about a half cup at a time. Continue kneading in as much flour as possible until the dough has been kneaded for a total of at least 15 minutes.
The baking soda in the boiling solution is optional. It will give a slight pretzel like quality to the bagels and enhance the savory flavor. I prefer them this way, but it can be left out and only the sweetener used, and they will still be delicious.
Using bread flour will ensure they have enough gluten to get that signature bagel texture. You can use all-purpose flour in a pinch, but they won't be quite the same.
Don't short out on the mixing time. It is a long time to have a mixer running or to knead something, but it is worth it for the flour to be fully hydrated and that gluten to form really strong strands.
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