Sourdough Bagels Recipe
There’s something purely magical about the process of making homemade sourdough bagels. The warm, golden aroma wafting through the kitchen calms your spirit and wraps you in a comforting embrace. Picture this: it’s an overcast Sunday morning, the kind where you just want to stay in your pajamas, sipping coffee while the rain patters softly against your window. As you knead the dough, the world outside seems to fade away, and all that matters is the soft, chewy goodness that’s about to come from your oven.
Once you roll out the dough, the simple act of forming the bagels feels like a warm hug, a reminder of simpler times spent in cozy kitchens with loved ones. These sourdough bagels are everything you crave—chewy, tender, and perfect for spreading your favorite cream cheese on for a delightful brunch or snacking. Whether you’re a novice baker or a seasoned sourdough enthusiast, this recipe is an experience you’ll want to savor. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Hearty and Homemade: These sourdough bagels have a delightful chew that store-bought versions simply cannot match.
- Endless Toppings: Customize your bagels with a range of toppings: from classic everything to zesty garlic or even sweet cinnamon sugar.
- Nostalgic Experience: There’s something comforting about kneading dough by hand, producing a beautiful batch of bagels that will warm your heart.
- Family-Friendly Activity: Involve your kids in shaping the bagels—it’s a fun kitchen adventure for everyone!
- Perfect for Meal Prep: These bagels freeze beautifully, so you can enjoy a fresh-baked treat throughout the week.
Ingredients You’ll Need for Sourdough Bagels Recipe
- 150g active, bubbly sourdough starter
- 250g warm water
- 500g bread flour
- 40g sugar
- 11g salt
- 20g honey (for the boil bath)
Let’s Make It Together
Find a Sample Baking Schedule below:
MAKE THE DOUGH:
- In a large bowl, combine 150g active starter, 250g warm water, and 40g sugar. Mix by hand (or use a Danish Dough Whisk, one of my favorite sourdough tools!) until it looks like a milky liquid.
- Add 500g bread flour and 11g salt to the bowl. Mix until fully incorporated.
- Now comes the labor of love! Knead the dough for 5-6 minutes by hand for that soft and chewy texture. To do this, pull a small section of bagel dough above the rest, fold it over, and push with the heel of your hand. Turn the bowl clockwise and repeat. The dough will become a bit stiff and bumpy, which is perfectly normal.
- Cover the dough and let it rest for 60 minutes.
STRETCH AND FOLD:
5. After 1 hour of resting, repeat the “stretch, fold, and push” motion for another 30 seconds.
6. You’ll notice the dough becoming smoother. Cover with a reusable shower cap and place it in a warm area to rise.
BULK RISE:
7. Allow the dough to at least double in size, which should take about 8-12 hours in a cool kitchen. Warmer kitchens may take less time, while cooler ones may take longer.
SHAPE:
8. Once doubled, gently remove the bagel dough from the bowl and place it on your work surface—no flour necessary!
9. Stretch the dough into a large rectangle, approximately 1/2 inch thick. Cut it into 8 equal pieces (like a pizza). You can weigh the pieces for precision (about 115g each), or just eyeball it!
10. Shape each piece into a smooth ball, pulling the corners towards the center before rolling.
11. Use your thumb to punch a hole in the center of each ball, stretching it about 2 inches apart.
SECOND RISE:
12. Place the shaped bagels on a parchment-lined baking sheet and cover with a damp tea towel to keep them moist.
13. Let them puff up in a warm place for about 20-60 minutes. If you’re not ready to bake, cover with plastic wrap and fridge them for up to 24 hours before baking.
BOIL BATH:
14. While your bagels are resting, preheat your oven to 425°F (220°C).
15. Fill a large pot with water, adding 20g honey, and bring to a boil.
16. Set up a kitchen towel and a cooling rack for minimal cleanup.
17. Gently drop 2-3 bagels into the boiling water and boil for 30 seconds on each side.
18. Using a slotted spoon, place the boiled bagels on the cooling rack and repeat with the remaining bagels.
TOPPINGS:
19. Once boiled, it’s time to add toppings! Though plain bagels are delightful, experimenting with toppings is half the fun.
20. Sprinkle your chosen toppings on a small plate and dip the tops of the bagels; the sticky surface will help them adhere perfectly. (Tip: If using cheese, dip the bottoms too for a crunchy surprise!)
BAKE:
21. Bake the bagels for 20-25 minutes, until golden brown.
22. When finished, transfer them to a wire rack to cool.
23. Once cool enough to handle, slice into one and spread a generous slab of butter for an unbeatable chewy, buttery bite.
Delicious Variations to Try
- Everything Bagels: Sprinkle a mixture of sesame seeds, poppy seeds, garlic powder, and onion flakes for a savory crunch that’s simply irresistible.
- Cinnamon Sugar: For a sweet twist, mix cinnamon and sugar together for a delightful topping that will make breakfast feel like dessert.
- Herbed Garlic: Brush your shaped bagels with olive oil and sprinkle on dried herbs like oregano and basil, alongside minced garlic for a rich, Italian flavor.
- Cheesy Delight: Before baking, top with shredded cheese to create a crusty, melty topping that adds an indulgent twist.
My Best Kitchen Secrets
- Make Ahead: Shape the bagels and pop them in the fridge for up to 24 hours. Pull them out to boil and bake for truly fresh delight!
- Ingredient Swaps: If you’re out of honey, feel free to use brown sugar or maple syrup in the boiling water for a subtly sweet touch.
- Storage Suggestions: Bagels can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze them, and toast them directly from the freezer when you’re ready to enjoy.
Nutrition Information per Serving
- Serving Size: 1 bagel
- Calories: 250
- Carbohydrates: 50g
- Sugar: 5g
- Fat: 1g
- Protein: 9g
- Sodium: 220mg
Frequently Asked Questions
- Can I make this ahead? Yes! Shape the bagels and store them in the fridge for up to 24 hours before boiling and baking.
- Can I use different ingredients? Absolutely! Feel free to customize with various toppings or even add herbs to the dough.
- How do I store leftovers? Store in an airtight container at room temperature or freeze for later enjoyment.
- How long does it last? Fresh bagels are best within 3 days but can be frozen for several weeks.
Cozy Closing Note
These sourdough bagels are more than just a recipe; they are a labor of love, an experience that brings warmth and smiles to every kitchen. Baking them brings people together and creates memories that linger long after the last crumb is gone. Save this Sourdough Bagels Recipe to your breakfast ideas board so it’s ready when you want to indulge in a homemade treat!
