Sourdough bagels are a delightful twist on the classic bagel, offering a chewy texture and a distinct tang from the sourdough starter. With that perfect crust outside and a soft, airy interior, there’s something truly special about making your own at home. The process may sound a bit involved, but with a little patience and love, you’ll truly enjoy the art of crafting these bagels.

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I remember the first time I tried making sourdough bagels; the aroma filled my kitchen and whisked me back to my favorite bakery. Unlike store-bought varieties, which can often be dense and lacking in flavor, homemade sourdough bagels deliver a depth of taste that is simply unmatched. They also offer the satisfaction of being made from scratch. Trust me, once you give these a try, you’ll find it hard to go back to any other kind!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sourdough Bagels
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sourdough Bagels

Why You’ll Love This Recipe

Simple & Quick: With just 45 minutes of prep time, you can create something truly impressive!
Irresistible Flavor: Enjoy the unique sourdough taste balanced with a touch of sweetness from brown sugar.
Eye-Catching Appeal: These bagels are not only delicious but also fun to shape and present.
Flexible Serving: Perfect for breakfast, a snack, or even a midnight treat—sourdough bagels fit every occasion.
Diet-Friendly Options: While they are not gluten-free, you can experiment with various flours for different flavors.

Ingredients You’ll Need

332 grams active starter: This is the yeast base that gives the bagels their signature tang. Make sure it’s bubbly and active before use.
464 grams water (just under 2 cups): Use lukewarm water to help activate the starter and promote good fermentation.
1,112 grams bread flour (9 ¼ cups): Bread flour is recommended for its higher protein content, which contributes to that perfect chewy texture.
110 grams brown sugar: The molasses in brown sugar helps to deepen the flavor and gives the bagels a lovely golden color.
22 grams salt: Essential for flavor, salt also strengthens the dough and controls fermentation.

How to Make Sourdough Bagels

Mix the Dough: In a large mixing bowl, combine the active starter with the lukewarm water. Gradually add the bread flour, brown sugar, and salt. Stir until a shaggy dough comes together.
Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 5 minutes until it becomes smooth and elastic. The dough should feel slightly tacky but should not stick to your hands.
Initial Rest: Form the dough into a tight ball and let it rest, covered, for 1 hour. This resting period allows the gluten to relax.
Bulk Fermentation: Next, allow the dough to bulk ferment for 6-12 hours at room temperature. A longer fermentation yields a more complex flavor, so if your kitchen is cool, consider letting it rise overnight.
Shape the Bagels: After the bulk fermentation, divide the dough into 12 pieces of about 170 grams each. Shape these pieces into tight balls and cover them. Let them rest for 20 minutes to relax the gluten.
Form Bagels: Poke a hole in the center of each ball and carefully stretch them into bagel shapes. Place the shaped bagels onto squares of parchment paper on a baking sheet. Cover them and let them rise until puffy and jiggly, about 3-4 hours.
Prepare for Boiling: Bring a large, wide pot of water to a boil, and add 50 grams of honey. This sweetened water will enhance the bagel’s flavor and color.
Boil the Bagels: Carefully lower the bagels into the boiling water, one or two at a time. Boil for 30 to 60 seconds, flipping them halfway through. The longer you boil, the chewier they will be.
Bake: Transfer the boiled bagels to a baking sheet lined with parchment paper, sprinkled with a little cornmeal to prevent sticking. Bake at 425°F (218°C) for about 15-18 minutes or until they are golden brown.
Cool and Enjoy: Let the bagels cool for at least 15 minutes before slicing. Savor the moment—they are now ready for your favorite toppings!

Storing & Reheating

Fresh sourdough bagels are best stored at room temperature in a paper bag or wrapped in a kitchen towel for up to 2 days. For longer storage, you can refrigerate them in an airtight container for up to a week. If you want to keep them for a while, freeze them for up to 3 months. When you’re ready to enjoy, simply reheat them in a toaster or oven at 350°F (175°C) for about 5-10 minutes. This will help refresh their chewy texture and get that crust back.

Chef’s Helpful Tips

Watch for over-kneading the dough; just knead until it’s smooth for the best results.
Use an active, bubbly sourdough starter to ensure the dough rises well.
Timing matters: If your house is too warm, it might rise too quickly, so keep an eye on it!
Testing doneness isn’t tricky; the bagels should be golden brown and sound hollow when tapped.
Top these bagels with your favorite seeds or seasonings (like everything bagel seasoning) for extra flavor.

Sourdough bagels are a fantastic way to explore the joy of baking. Their crisp crust and soft interior create an irresistible combination that will have your friends and family begging for more. Don’t hesitate to try your hand at this recipe; the process is rewarding, and the results are just too good to miss!

Recipe FAQs

How do I know if my sourdough starter is active?

You can tell your sourdough starter is active if it has doubled in size within 4-6 hours of feeding and has plenty of bubbles on its surface. A simple float test can also help; if a spoonful of starter floats in water, it’s ready for baking.

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour for bread flour, but the texture may be slightly different. Bread flour provides more chewiness due to its higher protein content, whereas all-purpose flour may yield a softer bagel.

What can I add to my dough for flavor?

Feel free to experiment by adding herbs (like rosemary or thyme), spices (such as garlic powder), or even cheese into the dough before shaping. Just ensure not to overwhelm the flour-to-water ratio.

Why are my bagels not rising well?

If your bagels are not rising properly, it may be due to an inactive starter or insufficient bulk fermentation time. Ensuring your starter is bubbly and allowing enough time to rise at room temperature will yield better results.

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