Sourdough Bagel Recipe

Introduction

Sourdough bagels offer a delightful twist on the classic chewy treat, combining the tangy flavor of sourdough with a perfectly crisp crust. This recipe guides you through making authentic, homemade sourdough bagels that are both satisfying and flavorful.

Ingredients

• 1/2 cup active sourdough starter
• 1 cup lukewarm water
• 2 tablespoons honey (or sugar)
• 1 1/2 teaspoons fine sea salt
• 4 cups unbleached all-purpose flour
• 6 cups water (for boiling)
• 1 tablespoon granulated sugar (for boiling)
• 1 tablespoon baking soda (for boiling)
• Egg wash (1 egg white mixed with 1 tablespoon water)
• Desired toppings (such as poppy seeds or everything bagel seasoning)

Instructions

1. Step 1: In a large bowl, combine the sourdough starter, lukewarm water, honey, and salt. Gradually add the flour and mix until a stiff, shaggy dough forms. Knead by hand for 6-8 minutes until the dough becomes smooth and elastic.
2. Step 2: Cover the bowl with a damp towel and let the dough rest at room temperature for 8-12 hours until it doubles in size.
3. Step 3: Turn the dough onto a clean work surface. Divide it into 8 equal pieces and shape each piece into a ball. Using your finger, poke a hole through the center of each ball to form a bagel shape. Let the shaped bagels rest for 30-60 minutes until they become slightly puffy.
4. Step 4: Preheat your oven to 425°F. Fill a large pot with 6 cups water and bring it to a boil. Stir in 1 tablespoon granulated sugar and 1 tablespoon baking soda. In batches, boil the bagels for about 1 minute on each side. Place them on a parchment-lined baking sheet and carefully brush with egg wash. If desired, sprinkle on toppings.
5. Step 5: Bake the bagels for 20-25 minutes until golden brown. Remove them from the oven and let cool on a wire rack before serving.

Tips & Variations

• For a richer flavor, replace honey with malt syrup or barley malt powder.
• Try different toppings like sesame seeds, dried onion flakes, or coarse salt for variety.
• If you don’t have an active sourdough starter, you can substitute with 1 tablespoon of instant yeast, but allow less resting time accordingly.

Storage

Store bagels in an airtight container or a sealed plastic bag at room temperature for up to 2 days. For longer storage, freeze them for up to 3 months. To reheat, slice and toast directly from frozen or warm in the oven at 350°F for 5-10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Yes, you can substitute part of the all-purpose flour with bread flour for extra chewiness or whole wheat flour for a nuttier taste, but adjust the water slightly as whole wheat absorbs more moisture.

Why do bagels need to be boiled before baking?

Boiling the bagels briefly gelatinizes the exterior starches, creating their characteristic chewy crust and giving them a shiny, golden finish when baked.

Sourdough Bagel Recipe

---

★★★★★

4.9 from 60 reviews

• Author: Mariam
• Total Time: 9 to 13 hours (including fermentation and resting times)
• Yield: 8 bagels 1x

Pin Recipe

Print Recipe

Description

This homemade sourdough bagel recipe combines the unique tang of a sourdough starter with the traditional boiling and baking technique to create chewy, flavorful bagels with a perfect golden crust. The dough is naturally fermented overnight, giving it depth and complexity, and then shaped, boiled, and baked with optional toppings like poppy seeds or everything seasoning.

---

Ingredients

Scale 1x2x3x

Dough

• 1/2 cup active sourdough starter
• 1 cup lukewarm water
• 2 tablespoons honey (or sugar)
• 1 1/2 teaspoons fine sea salt
• 4 cups unbleached all-purpose flour

Boiling Water

• 6 cups water
• 1 tablespoon granulated sugar
• 1 tablespoon baking soda

Topping & Finishing

• Egg wash (1 egg white mixed with 1 tablespoon water)
• Desired toppings (such as poppy seeds or everything bagel seasoning)

---

Instructions

1. Knead dough: In a large bowl, combine the active sourdough starter, lukewarm water, honey, and salt. Gradually add the flour and mix until a stiff, shaggy dough forms. Knead the dough by hand for 6 to 8 minutes until it becomes smooth and elastic, ensuring proper gluten development for a chewy texture.
2. Ferment dough: Cover the bowl with a damp towel and let the dough rest at room temperature for 8 to 12 hours, allowing it to double in size as it naturally ferments, which develops flavor and lightness.
3. Shape bagels: Turn the fermented dough onto a clean work surface and divide it into 8 equal pieces. Shape each piece into a smooth ball. Using your finger, poke a hole through the center of each ball to form the traditional bagel shape. Let the shaped bagels rest for 30 to 60 minutes until they puff slightly.
4. Boil bagels: Preheat your oven to 425°F (220°C). Bring 6 cups of water to a boil in a large pot, then stir in the granulated sugar and baking soda. Boil the bagels in batches for about 1 minute on each side to create the signature chewy crust. Remove and place them on a parchment-lined baking sheet.
5. Apply egg wash and add toppings: Carefully brush each boiled bagel with egg wash, which helps to achieve a glossy, golden finish. Sprinkle on your choice of toppings, such as poppy seeds or everything bagel seasoning, while the egg wash is still wet.
6. Bake bagels: Bake in the preheated oven for 20 to 25 minutes until the bagels are golden brown and cooked through. Remove from the oven and allow to cool on a wire rack before serving to set their texture perfectly.

Notes

• Using an active sourdough starter is essential for proper fermentation and flavor development.
• Boiling the bagels before baking gives them their classic chewy crust.
• You can substitute honey with sugar if desired in the dough.
• Allow the dough to ferment sufficiently for best flavor and texture.
• Egg wash contributes to the shiny crust but can be omitted for a vegan version.
• Alternative toppings like sesame seeds, coarse salt, or garlic flakes work well.
• Store leftover bagels in an airtight container for up to 3 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: sourdough bagel, homemade bagel, sourdough bread, chewy bagel, artisan bagel, boiling bagels, baking bagels