If you’re craving a warm, soft, and chewy bagel with a sourdough tang, look no further! These sourdough bagels are the perfect balance of flavor and texture, offering a slightly sour yet deliciously rich taste that will elevate your morning routine. Made with a bubbly, active sourdough starter, this recipe is surprisingly easy to follow, and you’ll be rewarded with bagels that rival those from your favorite bakery. Whether you prefer them plain, topped with everything bagel seasoning, or loaded with cinnamon and raisins, these homemade sourdough bagels will be your new breakfast obsession.
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Why You’ll Love Sourdough Bagels
Making sourdough bagels at home is not only fun but incredibly satisfying. The rich, chewy texture and delicate, crispy crust are unmatched by store-bought versions. Unlike typical bagels, which rely on yeast for leavening, sourdough bagels are made with a fermented starter that imparts a depth of flavor and a perfect balance of chewiness and airiness. The process may seem daunting at first, but with a bit of patience, you’ll be enjoying bakery-worthy bagels fresh from your oven.
These bagels are also incredibly customizable. You can add your favorite toppings like sesame seeds and poppy seeds or even mix in some dried fruit or spices. Whether you’re serving them as a quick breakfast or as part of a weekend brunch, sourdough bagels will never disappoint.
Ingredients for Sourdough Bagels
To make these delectable sourdough bagels, you’ll need just a few essential ingredients, many of which you might already have in your kitchen. Here’s what you’ll need to get started:
- 150g (¾ cup) of bubbly, active sourdough starter
- 250g (1 cup + 2 tsp) of warm water (about 85-95°F)
- 24g (2 tbsp) of granulated sugar
- 500g (4 cups + 2 tbsp) of bread flour (preferably King Arthur bread flour)
- 9g (1 ½ tsp) of acceptable sea salt
- 20g (1 tbsp) of honey (for the water bath)
- Toppings like sesame seeds, poppy seeds, fennel, or everything bagel seasoning (optionl)
Step-by-Step Guide for Sourdough Bagels
- Mix the Dough
Whisk sourdough starter, warm water, and sugar. Add flour and salt, then mix into a stiff, dry dough. - Bulk Rise
Cover the dough and let it rise at room temperature for 10-12 hours until doubled in size. - Shaping the Bagels
Divide dough into 8 equal pieces. Roll into balls, then poke holes in the center and stretch to shape into bagels. - Second Rise
Cover shaped bagels with a damp towel. Let them rise for 15-20 minutes. - Boiling the Bagels
Boil bagels in water with honey for 30 seconds on each side to set the crust. - Adding Toppings
While bagels are wet from boiling, dip them in your choice of toppings (e.g., sesame seeds or everything seasoning). - Baking
Bake at 425°F (220°C) for 20-25 minutes until golden brown, flipping for extra crispness if desired.
Best Sourdough Bagels Recipe – Easy Overnight from Little Spoon Farm
- Total Time: 35 minutes
- Yield: 8 bagels 1x
Description
These homemade sourdough bagels are soft, chewy, and full of flavor. Made with an active sourdough starter, they offer a tangy taste and a perfect texture. Customize with your favorite toppings like sesame seeds or Everything Bagel Spice. Ideal for breakfast or snacks, these easy-to-make bagels are a must-try for any sourdough lover!
Ingredients
- 150g (¾ cup) of bubbly, active sourdough starter
- 250g (1 cup + 2 tsp) of warm water (about 85-95°F)
- 24g (2 tbsp) of granulated sugar
- 500g (4 cups + 2 tbsp) of bread flour (preferably King Arthur bread flour)
- 9g (1 ½ tsp) of fine sea salt
- 20g (1 tbsp) of honey (for the water bath)
- Toppings like sesame seeds, poppy seeds, fennel, or everything bagel seasoning (optional)
Instructions
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Mix the Dough: Combine sourdough starter, water, sugar, flour, and salt. Mix into a stiff, dry dough.
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Bulk Rise: Cover the dough and let it rise overnight (10-12 hours) until doubled in size.
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Shape the Bagels: Divide dough into 8 pieces. Roll into balls, then poke a hole in the center and stretch to shape bagels.
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Second Rise: Let shaped dough rest for 20 minutes to puff slightly.
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Boil the Bagels: Boil bagels in honey-sweetened water for 30 seconds on each side to set the crust.
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Add Toppings: Dip wet bagels into toppings like sesame or Everything Bagel Spice.
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Bake: Bake at 425°F for 20-25 minutes until golden brown and puffed. Enjoy warm!
Notes
- Water Temperature: Warm water (85-95°F) in winter, cooler water (55-60°F) in summer.
- Dough: It will be dry and stiff—don’t add more water.
- Rising: Refrigerate dough overnight if it rises too fast.
- Toppings: Try sesame, poppy seeds, or cinnamon sugar.
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- Freezing: Store bagels wrapped in plastic and foil for up to 3 months. Reheat in the oven.
- Prep Time: 15 hours
- Cook Time: 20-25 minutes
- Category: Sourdough Bread
- Method: Oven-Baked
- Cuisine: American
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Find it online: https://snackyrecipes.com/sourdough-bagels/
Serving Suggestions
Serve your freshly baked sourdough bagels with a variety of toppings. Try them with a dollop of cream cheese and smoked salmon for a classic breakfast or lunch. You can also toast them and spread with butter, peanut butter, or your favorite jam. For a fun twist, make mini sourdough bagel sandwiches with your favorite fillings.
Troubleshooting Tips
- Dough too sticky? If your dough is too sticky, add a little more flour, but remember, sourdough bagels require a drier dough than other bread.
- Bagels didn’t rise? Ensure your sourdough starter is active and bubbly. If your starter isn’t bubbly enough, the bagels may not rise properly.
Storage & Freezing Tips
If you have leftover sourdough bagels, store them in a plastic bag at room temperature for up to 2 days. For longer storage, freeze them whole or sliced. Wrap them tightly in plastic wrap and foil to prevent freezer burn. To reheat, simply toast or warm them in a low oven.
Sample Baking Schedule
- Evening Before (8 PM): Make the dough and let it rise overnight.
- Next Morning (7 AM): Shape the dough, boil, and bake the sourdough bagels.
Additional Recipe Variations
- Cinnamon Raisin Bagels: Add ground cinnamon to the flour and soak raisins to fold into the dough.
- Sweet Bagels: Use honey and a pinch of cinnamon for a sweet touch, perfect for breakfast or snacking.
Conclusion
Once you’ve made your first batch of sourdough bagels, there’s no going back. They’re chewy, flavorful, and perfect for any time of day. Whether you’re slathering them with cream cheese or eating them plain, homemade sourdough bagels are an absolute treat. Enjoy the process, and don’t forget to share them with friends and family — they’ll be just as amazed as you are at the incredible texture and flavor of these homemade delights. Happy baking!