Homemade Sourdough Bagels Recipe

Sourdough bagels are a perfect combination of chewy, crispy, and tangy flavors that make them a favorite among bread lovers. Unlike store-bought bagels, homemade sourdough bagels are made with natural fermentation, giving them a unique taste and texture. Whether you’re a sourdough enthusiast or a beginner, this step-by-step guide will help you make perfect sourdough bagels at home.

Recipe Preparation Equipment

To make the best sourdough bagels, you’ll need:

• Large mixing bowl
• Kitchen scale
• Stand mixer (optional)
• Dough scraper
• Baking sheet
• Parchment paper
• Bench flour
• Large pot (for boiling)
• Slotted spoon
• Cooling rack
• Oven

Ingredients

For the Dough:

• 500g (4 cups) bread flour
• 100g (1/2 cup) active sourdough starter
• 250ml (1 cup) water
• 10g (2 tsp) salt
• 20g (1 tbsp) honey or sugar

For Boiling:

• 2 liters (8 cups) water
• 1 tbsp baking soda
• 1 tbsp honey (optional)

For Toppings (Optional):

• Sesame seeds
• Poppy seeds
• Everything bagel seasoning
• Sea salt

How to Make Easy Sourdough Bagels Step-by-Step ?

Step 1: Mix the Dough

In a large mixing bowl, combine the sourdough starter, water, and honey. Stir until the starter is dissolved. Gradually add the flour and salt, mixing until a shaggy dough forms.

Step 2: Knead the Dough

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes on medium speed.

Step 3: Bulk Fermentation

Place the dough in a greased bowl, cover it with a damp towel, and let it ferment at room temperature for 8-12 hours or until doubled in size.

Step 4: Shape the Bagels

Once the dough has risen, divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center with your thumb and stretch it into a bagel shape. Place shaped bagels on a parchment-lined baking sheet.

Step 5: Cold Proofing

Cover the shaped bagels and refrigerate for at least 12 hours or overnight. This slow fermentation enhances the flavor and texture.

Step 6: Boil the Bagels

Preheat your oven to 220°C (425°F). Bring a large pot of water to a boil and add baking soda and honey. Boil each bagel for 30-45 seconds per side, then transfer back to the baking sheet.

Step 7: Bake the Bagels

Sprinkle toppings if desired. Bake for 20-25 minutes until golden brown and crisp. Let them cool on a rack before slicing.

Variations

• Whole Wheat Sourdough Bagels: Substitute half the flour with whole wheat flour.
• Cinnamon Raisin Sourdough Bagels: Add 1 tsp cinnamon and 1/2 cup raisins to the dough.
• Garlic & Herb Bagels: Mix in minced garlic and dried herbs for extra flavor.

Cooking Note

• Ensure your sourdough starter is active and bubbly before using.
• The overnight cold fermentation is essential for deep flavor development.

Serving Suggestions

• Enjoy with cream cheese and smoked salmon.
• Spread with butter and jam for a sweet treat.
• Use as a base for sandwiches or breakfast bagels.

Helpful Tips

• Use bread flour for a chewier texture.
• If the dough feels too dry, add a splash of water.
• Don’t skip the boiling step it gives bagels their signature chewiness.

Tips for the Best Sourdough Bagels

• Let the bagels proof overnight for a more developed flavor.
• Boil in water with baking soda for a shinier crust.
• Bake on a preheated baking stone for an extra crispy bottom.

FAQs

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

Yes, but the texture may be less chewy. Bread flour gives the best results.

2. How do I store homemade sourdough bagels?

Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

3. Why do I need to boil the bagels?

Boiling helps set the crust and gives bagels their signature chewiness.

4. Can I speed up fermentation?

You can place the dough in a warm spot to ferment faster, but slower fermentation enhances flavor.

Conclusion

Making homemade sourdough bagels is a rewarding process that results in delicious, chewy, and flavorful bagels. With simple ingredients and a little patience, you can enjoy bakery-quality bagels at home. Try this recipe and enjoy the wonderful taste of homemade sourdough bagels!

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