Sourdough Bagels Recipe

Posted on 12/09/2024

Posted by Ava

Freshly baked sourdough bagels with everything seasoning and cream cheese filling on a plate.

Breakfast

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Bagel means comfort food; it just does. That layer of the popular chew-dense taste in your mouth, and all ready to merge with the sourdough taste make sighs and trolls, etc. Whether you have sourdough experience or you’re completely new, Sourdough Bagels Recipe is one of the best rewards for a little work you can get into.
I mean, it takes time and patience, but what you get are fresh, homemade bagels! One bite will last forever and ever. You will walk through the whole process together-it’ll be a labor of love but so very rewarding. Plus-you could flash something crazy like; “I MADE SOFT AND SOUR BAGELS! SO CHUFFED!”

Why Sourdough Bagels?

Bagels are already a classic, but sourdough takes them to the next level. The natural fermentation process gives the dough a complex flavor that’s slightly tangy and incredibly rich. Plus, sourdough isn’t just about taste—it’s about texture. The chewiness you get from a sourdough bagel is out of this world.

And here’s the bonus: sourdough is easier to digest. Thanks to the natural fermentation process, the gluten in the dough is broken down, which can make it gentler on your stomach compared to regular bagels. But let’s be real—the flavor alone is reason enough to try this Sourdough Bagels Recipe. Once you taste it, you’ll never want to go back.

Ingredients for Sourdough Bagels Recipe

Here’s everything you need to get started. Don’t worry—these are all simple ingredients you probably already have in your kitchen if you bake regularly.

For the Dough:

500g (4 cups) bread flour (high-protein for the perfect chewy texture)
250g (1 cup) active sourdough starter (fed and bubbly)
225g (1 cup) warm water (not too hot, around 90-95°F)
10g (2 tsp) salt
25g (2 tbsp) honey or malt syrup (adds sweetness and helps with browning)

For Boiling:

2 liters (8 cups) water
30g (2 tbsp) baking soda
15g (1 tbsp) honey or malt syrup

Toppings:

This part is totally up to you. Some of my favorites include:

Sesame seeds
Everything bagel seasoning
Poppy seeds
Plain sea salt

Step-by-Step Sourdough Bagels Recipe Instructions

Here’s how to make sourdough bagels in a straightforward, no-fuss way.

1. Mix the Dough and First Rise for Homemade Sourdough Bagels

A bowl filled with rising sourdough bagel dough, showing a smooth and slightly airy texture.

Make sure your sourdough starter is fed and bubbly—it works best when it’s at its peak activity.

Place the starter, water, honey, and salt into the stand mixer bowl using a spatula.
Add the bread flour, mixing everything together by hand until it forms a stiff, shaggy dough.
Fix the hook attachment and knead on lowest speed for 6 or 7 minutes. The dough should be smooth and elastic.
Take the dough back into the mixing bowl and cover it loosely in an airy manner and allow it to sit at room temperature for another 8-12 hours. By this time, it should be doubled in size.

2. Divide and Shape Your Sourdough Bagels

A person shaping dough into individual bagel portions on a baking tray.

Lay the dough out on a clean working surface. Using the bench scraper, divide it into 8
Roll each piece into a smooth ball, then poke your thumb through the center of each ball to form a hole. Stretch the hole slightly to create that classic bagel shape.

3. Second Rise for Chewy Sourdough Bagels

A person gently removing a towel from a tray of shaped bagels that are rising on parchment paper.

Place the formed bagels on their parchment paper-lined baking sheet. Cover them with a clean tea towel and let them cool for 30 to 60 minutes or until they puff slightly.
While they rise, preheat your oven to 425°F (218°C) and prepare a large pot of water for boiling. Make sure the water is at least 3 inches deep and add 1 tablespoon of sugar.

4. Boil the Sourdough Bagels for Perfect Texture

Sourdough bagels boiling in a red Dutch oven, bubbling in the hot water.

Carefully drop a few bagels into the boiling water at a time. Boil each side for 2 minutes, then transfer them back to the parchment-lined baking sheet.

5. Add Toppings to Your Homemade Sourdough Bagels

Once the boiled bagels have cooled slightly, dip the top of each one into your favorite topping or leave them plain. Return them to the baking sheet with the toppings facing up.

6. Bake the Sourdough Bagels to Golden Perfection

Freshly baked sourdough bagels with sesame seeds on a parchment-lined baking tray, ready to be served.

Place the bagels in the preheated oven to bake for about 25 minutes, or until they’re beautifully golden brown on the outside.

And there you have it—fresh, homemade sourdough bagels! Let them cool slightly before slicing, or enjoy them warm with your favorite spread.

Tips for Perfect Sourdough Bagels

Freshly baked sourdough bagels with sesame seeds on a parchment-lined baking tray, showing their golden-brown crust.

Use High-Protein Flour: Bread flour or high-protein all-purpose flour is a must for that classic chewy texture.
Don’t Skip the Boil: This step is what sets bagels apart from regular bread. It creates that shiny crust we all love.
Resting Time is Key: Be patient with the fermentation process. The longer you let the dough rest (up to a point), the more flavor you’ll get.
Experiment with Toppings: From sweet to savory, the topping options are endless.

Pairing Ideas for Sourdough Bagels

Here’s where the fun really begins. A homemade sourdough bagel is a blank canvas for all your favorite spreads and toppings. Here are some ideas to inspire you:

Classic Cream Cheese: Whether plain or whipped with herbs, it’s always a winner.
Avocado Toast Style: Add on the top of it a smashed avocado, a trickle of olive oil, and a pinch of red pepper flakes.
Lox and Capers: For that deli-inspired brunch vibe.
Nut Butter and Honey: A sweet and satisfying combo for a midday snack.
Egg and Cheese: Toast your bagel and load it up with scrambled eggs and melty cheese for the ultimate breakfast sandwich.

Why Homemade Bagels Are the Best

Store-bought bagels are fine, but they’ll never compare to homemade sourdough bagels. The perfect balance of chewy, crispy, and flavorful, they offer a depth of taste and texture that store-bought versions can’t match. Plus, making your own gives you full control—whether it’s the size, flavor, or toppings. The Sourdough Bagels Recipe lets you create the perfect bagels every time, tailored to your taste.

There’s also a special pride in baking your own bagels. When your kitchen smells like a bakery and you bite into a fresh, homemade bagel, the satisfaction is unbeatable. It’s more than just food; it’s the joy of creating something from scratch.

The History

The sourdough bagel was not only born through evolution, but it was nurtured by the fermentation craft itself. At least having existed from as early as the 17th century in the city of Poland, bagels saw sourdough making spirits to seduce at some point almost two centuries later. The flavour loaded with activity and time across regions grew from genesis in answering the requirement of sour dough—vitality was so degenerated as to awaken and include the perennial’s freshwater island. Through this transformation the sourdough bagel became a unique invitation from culture to culture.

Health Benefits

Sourdough bagels may be a better alternative to regular bagels because they are fermented. The fermentation breaks down some of the gluten and phytic acid, making sourdough more digestible. This also increases the bioavailability of the minerals and vitamins present in the dough. Moreover, sourdough itself supplies some beneficial probiotics that are good for gut health, turning out to be more nutritious than traditional bagels. Although still a carb-heavy joy, sourdough bagels prove better in aiding digestion and nutrient content than ordinary bagels.

A Personal Story: My Sourdough Bagels Journey
I’ll never forget the first time I made sourdough bagels at home. Though the process seemed daunting, the satisfaction of pulling a batch of perfectly chewy, golden bagels out of the oven made it all worth it. Since then, I’ve been refining my Sourdough Bagels Recipe, discovering how much better homemade bagels are than store-bought. The pride of making them from scratch is always a rewarding experience.

FAQs

Are sourdough bagels healthier than regular bagels?

Yes, sourdough bagels can be healthier than regular bagels. Sourdough bread needs to be fermented first as bread making is performed using leavening and fermentation if the process does not involve yeast. Combined with other factors such as breaking down gluten and phytates, this kind of fermentation can make the loaf that much healthier for digestion. Bacteria-friendly as they are, sourdough breads…kind of. They also have about the same number of carbs and calories as their yeasty counterparts. Moderation in all things, right?

Do sourdough bagels taste different?

Absolutely! Sourdough bagels have a distinct, tangy flavor due to the natural fermentation of the dough. This depth of flavor sets them apart from regular bagels, which are often milder in taste. The sourdough starter adds complexity and richness that you won’t get from a standard bagel.

Why are my sourdough bagels so chewy?

Flat sourdough bagels can result from several factors. One common cause is under-proofing, meaning the dough didn’t have enough time to rise properly. Another possible issue is not enough strength in the dough, which could be due to insufficient kneading or an inactive sourdough starter. Make sure to give your dough enough time to rise, and check your starter to guarantee it’s strong and active.

Why did my sourdough bagels turn out flat?

There are a few possible reasons for sourdough bagels becoming flat. One is proofing: eg, under-estimation of how long the dough needs to ferment properly. The dough may also be weak, indicating poor development from your starter. Ensure proper fermentation time and double-check on the health of your starter.

Final Thoughts

It will actually be a bit more laborious, but you have to take my word that these bagels taste just too succulent. With that tangy sour favor—it feels ultra-amazing as the aroma of the bagels powerfully teases your taste buds. There is no doubt about it. Moreover, the softness of any toppings can also change the flavor of the ultimate bagel. Whether you are making a simple breakfast or hosting a fancy brunch, sourdough bagels made from scratch are guaranteed to impress.
So get started. Gather your thoughts and jelly, grab your starter, roll up your sleeves, and bake. The taste will help make your daylight much love.
Godspeed, folks in this initiative of bagel-making.

More Relevant Recipes:

Sourdough Cinnamon Rolls

Sourdough Bagels Recipe

Author: Ava
Total Time: 2 hours (including rising time)
Yield: 8 bagels 1x
Diet: Vegetarian

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Sourdough Bagels Recipe : Learn the history, health benefits, and how to make your own with this simple Sourdough Bagels Recipe.