Sourdough Bagels

These Sourdough Bagels are crisp on the outside and soft and chewy on the inside. With a delicious tangy flavor and dipped with your favorite toppings, these bagels are so yummy.

If you like homemade bagels, you should try our New York Bagels or buttery brioche bread.

Sourdough Bagels Details

• Taste: Just like any sourdough bread, these bagels have a slightly sour flavor but its not overpowering. The toppings you choose will also enhance the flavors. We love poppy seeds, sesame seeds, and everything bagel seasoning.
• Texture: Boiled and then baked, these bagels have a crisp outside with the perfect chewy center.
• Ease: The steps to make these are fairly simple. The only challenging part would be making sure you have a good starter. Here is everything you need to know about making a good sourdough starter. Or you can buy one on Amazon too!
• Time: Making sourdough bagels can be a little time-consuming with waiting for the starter to be ripe enough to bake with. Waiting for the bagels to rise takes time too.

What you’ll need

• For the bagels- Sourdough starter, Water, Honey, Bread flour, and Salt
• For the water-bath- Water, Baking soda, and Honey
• Cornmeal- For the bottoms of the bagels (optional)
• Toppings- Sesame seeds, Poppy seeds, and Everything bagel seasoning

How to Make Sourdough Bagels

This is an overview of the recipe with step-by-step photos. For the full detailed recipe, scroll down the the printable recipe card.

• Mix the starter, water, and honey. First, add the sourdough starter, lukewarm water, and honey to a stand mixer. Mix on low speed until combined, about 1 minute.
• Add the bread flour. Now add the bread flour and mix on low speed until the dough begins to take shape. Let it stand for 10 minutes.

• Mix in the salt. Add the salt and mix on low speed again for a few minutes, until the sourdough bagel dough becomes smooth and elastic.

• Let the dough rise. Place the dough in a large greased bowl (olive oil works) and cover it with a kitchen towel. Let it rise overnight, or 8-12 hours.
• Release the air bubbles. Once it has risen, fold the dough over to release the air bubbles.

• Divide the bagel dough. Place the dough on a clean work surface and divide it into 12 equal parts (mine were about 127 grams each). Then roll them into balls.
• Let them rest. Line a baking sheet with parchment paper and dust it with cornmeal, if you like. Then place the balls on top and cover them lightly with plastic wrap. Let them rest for about 20 minutes.
• Shape the bagels. Now place the dough ball on a flat work surface and poke a hole through the center with your thumb. When you’ve pierced it all the way through, pick it up and shape the ring in your hands. Put it on the baking sheet again and repeat with all the balls.
• Let the bagel dough rise once more. Cover the bagels with a kitchen towel and let them rise for 30-60 minutes, or until they become puffy.

• Preheat the oven. Preheat it to 425 degrees Fahrenheit.
• Boil the water. Bring 2-3 inches of water to a boil in a skillet or pot, and add the baking soda and honey.
• Boil the sourdough bagels. Add about 4 bagels to the water, making sure not to overcrowd. Boil them for 2 minutes on each side, flipping with chopsticks (I found this to be the best way).
• Add toppings. Dip the bagels into your preferred toppings, then place them back on the baking sheet.
• Bake. Bake the sourdough bagels at 425 degrees Fahrenheit for 25 minutes, or until golden brown.

Tips for the chewiest bagels

• Carefully measure the flour- When measuring the bread flour, spoon it into the measuring cup and then level it off with the back of a knife. This keeps too much flour from getting packed in, leading to dry dough.
• Be patient as the dough works. Try not to get impatient as the salt is mixed into the bagel dough. It’s important for the texture and consistency of the bagel for it to become smooth and elastic at this phase.
• Use a scale to divide your dough. Dividing your dough evenly into 12 parts is hard to do by eye and you want the bagels to be the same size so they cook evenly. Use a food scale to ensure they are equal.
• Your water should be high enough to boil the bagels. Depending on the size of your pot or skillet, you may use a different amount of water. Just make sure it is 2-3 inches from the bottom to keep the bagels from touching the bottom while boiling.
• Don’t overcrowd. It’s important that there is no overcrowding in the pot or skillet so that the bagels can boil fully, with all sides touching the water. Also, so they don’t get stuck together.

Flavor and Topping Variations to try

• Seeds- Poppy and sesame seeds are the most popular.
• Vegetables- Minced garlic or onion are delicious roasted on top of these sourdough bagels.
• Fruit- Adding strawberry extract, cinnamon and raisins, or blueberries to these bagels makes them a sweet alternative.
• Everything- Bagels with an everything mix, which usually includes garlic, onion, poppy, sesame, and salt, is something you just have to try.
• Cheese- Try some cheddar cheese (maybe with some sliced jalapenos) on top for a spicy, savory variation.

How to Serve these Sourdough Bagels

You can certainly eat these homemade bagels as is, or toast and slice them for a spread of butter or cream cheese, such as this Garlic Cream Cheese Dip. But they’re also excellent for breakfast sandwiches, featuring eggs, bacon, or sausage.

You can also make these into a lunch item with some tomato sauce, mozzarella, and toppings for a homemade pizza bagel. Another great handheld lunch includes turkey, cheese, and veggies on these bagels, similar to this Turkey Croissant Sandwich. Sourdough bagels are delicious and versatile, so serve them in place of bread in any of your favorite recipes.

How to store homemade bagels

The best way to store sourdough bagels is by placing them in a ziplock bag once they are completely cool. Leave them at room temperature and they will last for 5-6 days, though they start getting stale after 2-3 days.

Can you freeze them?

Yes, these bagels can be frozen. As soon as they are completely cool, place them in a freezer ziplock bag and in the freezer. They will last for about 3-4 months. Thaw them and bake at 350 degrees Fahrenheit for 10 minutes, or microwave and toast them when you’re ready to serve.

More tasty breakfast recipes to try!

• Smoked Salmon Bagel
• Crispy Breakfast Burrito Recipe (freezer-friendly) VIDEO
• Blueberry Breakfast Crepe Recipe
• Croissant Breakfast Sandwich
• Maple Donut Bars From Scratch

Full Recipe Instructions

Sourdough Bagels

Crisp, chewy, and a little tangy, these Sourdough Bagels are amazing. Try them with your favorite toppings for a delicious homemade breakfast.

5 from 2 votes

Print Pin Rate

Course: bread, Breakfast

Cuisine: American

Prep Time: 45 minutes minutes

rise time: 12 hours hours

Total Time: 12 hours hours 45 minutes minutes

Servings: 12 bagels

Calories: 270kcal

Author: Dina

Ingredients

For the Bagels

• ▢ 1 1/3 cup sourdough starter
• ▢ 1 1/2 cup water
• ▢ 3 tablespoons honey
• ▢ 6 cups bread flour
• ▢ 2 teaspoons salt

Water-bath

• ▢ Boiling Water
• ▢ 1 teaspoon baking soda
• ▢ 2 teaspoons honey

Toppings

• ▢ Cornmeal for bottom of bagels optional
• ▢ Poppyseeds
• ▢ Toasted sesame seeds
• ▢ Everything bagel seasoning

US Customary – Metric

Instructions

• Start off by adding 1 1/3 cup fully ripe active sourdough starter to a stand mixer, along with 1 1/2 cup lukewarm water, and 3 tablespoons honey. Then mix that on low speed until combined (about 1 minute).
• Then add in 6 cups of bread flour (spooned and measured off with the back of a knife). Mow mix on low speed just until the dough begins to take shape. Let it sit for 10 minutes.
• Then add in 2 teaspoons of salt and mix the dough at low speed until it becomes smooth and elastic. This will take a few minutes, so be patient.
• Once the dough is done mixing, place it into a large bowl (greased with a little bit of olive oil). Cover with a kitchen towel and let it rise overnight or 8-12 hours.
• Now fold over the dough to release air bubbles and transfer it onto a clean work surface. Divide the dough into 12 equals pieces. Mine were about 127 grams each. Use a kitchen scale to weigh the dough.
• Roll each piece of dough into a ball. Line a baking sheet with parchment paper and dust it with some corn meme (optional). Then place the dough balls on top and cover lightly with plastic wrap. Let them rest for about 20 minutes.
• Then place the dough ball onto a flat work surface and poke a hole in the center using your thumb. Once you’ve pierced through the dough completely, pick the dough ball up and begin shaping the ring with your hands.
• Then place the shaped bagel onto a baking sheet lined with parchment paper and repeat with the remaining dough.
• Now cover the bagels with a kitchen towel and let it rise for 30-60 minutes. Or until they get puffy.
• Preheat the oven to 425 degrees Fahrenheit.
• Then bring 2-3 inches of water to a boil in a large dish skillet or pot. Then add 1 teaspoon baking soda and 2 teaspoons honey. The amount of water you use will vary depending on if you use a pan or dish skillet.
• Add about 4 bagels at a time to avoid overcrowding. Boil for 2 minutes per side. I find that the best way to flip bagels is by using 2 chopsticks.
• Now carefully dip the bagel into your preferred toppings. We love poppy seeds, toasted sesame seeds, and everything bagel seasoning.
• Then place them back into a baking sheet lined with parchment paper and bake the bagels at 425 degrees Fahrenheit for 25 minutes or until golden brown.

Notes

RECIPE TIPS:

• Carefully measure the flour- When measuring the bread flour, spoon it into the measuring cup and then level it off with the back of a knife. This keeps too much flour from getting packed in, leading to dry dough.
• Be patient as the dough works. Try not to get impatient as the salt is mixed into the bagel dough. It’s important for the texture and consistency of the bagel for it to become smooth and elastic at this phase.
• Use a scale to divide your dough. Dividing your dough evenly into 12 parts is hard to do by eye and you want the bagels to be the same size so they cook evenly. Use a food scale to ensure they are equal.
• Your water should be high enough to boil the bagels. Depending on the size of your pot or skillet, you may use a different amount of water. Just make sure it is 2-3 inches from the bottom to keep the bagels from touching the bottom while boiling.
• Don’t overcrowd. It’s important that there is no overcrowding in the pot or skillet so that the bagels can boil fully, with all sides touching the water. Also, so they don’t get stuck together.

Nutrition

Calories: 270kcal | Carbohydrates: 56g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 482mg | Potassium: 66mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!

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Dina

Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!

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