Chewy, golden, and full of tangy sourdough flavor, The Best Sourdough Bagels are a breakfast dream. Each bite combines a crisp crust with a soft, flavorful center that’s naturally fermented for better digestion. This recipe is simple, flexible, and perfect for both beginners and sourdough lovers. With an easy overnight rise, you can wake up to fresh, bakery-style bagels ready to boil, bake, and enjoy. Whether topped with sesame, everything seasoning, or cinnamon crunch, these sourdough bagels bring the cozy taste of homemade bread to your morning routine.
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Why You’ll Love These Sourdough Bagels
These sourdough bagels have everything you love about traditional ones with chewy crusts, soft centers, and a rich, slightly tangy flavor. The natural fermentation gives them an edge in flavor and digestibility. You’ll also love that this recipe fits into a busy schedule: mix at night, bake in the morning, and enjoy warm bagels by breakfast. The dough is simple to handle, and toppings are fully customizable. Add sesame for classic crunch or go sweet with cinnamon sugar. These bagels also store beautifully, so you can bake once and enjoy all week.
What You’ll Need For The Best Sourdough Bagels
To make The Best Sourdough Bagels, you’ll need a few basic kitchen tools. Use a sturdy mixing bowl for kneading and mixing. A kitchen scale ensures accuracy, while a spatula and bench scraper make shaping easier. Line your baking tray with parchment paper for nonstick baking, and keep a slotted spoon handy for boiling. Lastly, use a wire rack for cooling so the crust stays crisp. Simple tools, perfect results.
Ingredients
You’ll need an active sourdough starter, warm water, bread flour, sugar, salt, and honey for boiling. You can swap sugar with cane or coconut sugar, and honey with maple syrup or brown sugar if preferred. This recipe makes about eight bagels with that chewy texture and slightly tangy flavor everyone loves. Add sesame, poppy seeds, everything seasoning, or even cheese on top for variety.
Baking Timeline at a Glance
Here’s how your timeline will look: mix and knead your dough around 8 to 9 pm, then let it ferment overnight for about 8 to 12 hours. In the morning, shape, boil, and bake. If your kitchen is warmer than 70°F, the dough will rise faster, so check early. Cooler rooms may need more time. You can also refrigerate shaped bagels up to 24 hours before baking for added convenience.
How to Make the Best Sourdough Bagels
Make the Dough
Combine your starter, warm water, and sugar in a large bowl and stir until everything dissolves. Add the flour and salt, then mix until a rough dough forms. Use your hands to knead for a few minutes with a fold-and-push motion until it feels firm and slightly bumpy. Cover and let rest for one hour.
Stretch, Fold, and First Rest
After resting, knead again for about 30 seconds to strengthen the gluten. Cover and let it rise in a warm spot until doubled in size, usually overnight. The dough should look smooth and airy by morning.
Shape the Bagels
Turn the dough onto a lightly floured surface and shape it into a rectangle about half an inch thick. Cut into equal pieces, fold corners inward, and roll into smooth balls. Use your finger to poke a hole in the center, then gently stretch it into a bagel shape. The hole will shrink as it proofs.
Second Rise
Arrange bagels on parchment paper, cover with a damp towel, and let them rest until slightly puffy. You can refrigerate them up to 24 hours before boiling if you prefer to bake later.
Boil in Honey Water
Preheat the oven to 425°F. Bring a large pot of water and honey to a boil. Gently lower bagels into the water, boiling each side for about 30 seconds. This step helps create that signature chewy crust. Remove with a slotted spoon and place on a cooling rack to drain.
Add Toppings
Right after boiling, press the tops into your favorite toppings such as sesame seeds, everything seasoning, poppy seeds, or shredded cheese. For a sweet version, use cinnamon sugar or crushed cornflakes.
Bake Until Golden
Transfer bagels to a parchment-lined baking sheet and bake for about 20 to 25 minutes until golden brown. The crust should feel crisp while the inside stays soft and tender. Let them cool on a wire rack before slicing or toasting.
Pro Tips for Perfect Sourdough Bagels
Keep your dough firm, not sticky, for the best shape. Maintain room temperature around 68 to 70°F for consistent fermentation. Always boil before baking because it’s the key to chewy bagels. For a deeper flavor, extend fermentation slightly. Adding a small pan of water to the oven can also enhance the crust.
Serving Ideas
Enjoy these sourdough bagels plain or topped with butter, cream cheese, or jam. They make amazing breakfast sandwiches, mini pizzas, or bagel chips. Pair them with creamy spreads or savory toppings like smoked salmon.
More Recipes to Enjoy
- Fluffy Japanese Souffle Pancakes
- Peach Oatmeal Breakfast Cookies
- Sourdough Discard Star Bread
- Baked Cream Cheese French Toast Casserole
- Brioche French Toast Casserole
- Baked Feta Eggs Easy One Pan Breakfast
How to Store and Freeze
Once cooled, store bagels in a plastic bag at room temperature for two to three days. For longer storage, freeze for up to three months. To reheat, thaw at room temperature or microwave briefly before toasting.
Frequently Asked Questions
Are sourdough bagels good?
Yes, they’re chewy, flavorful, and easier to digest thanks to natural fermentation.
How to eat a sourdough bagel?
Slice, toast, and top with butter, jam, or cream cheese. They’re also great for sandwiches.
What is the secret to a good bagel?
A firm dough and a quick boil in sweetened water create that chewy crust and golden color.
Is a sourdough bagel healthy?
Yes, sourdough bagels are easier to digest and may offer more nutrients than regular ones.
Conclusion
Making The Best Sourdough Bagels at home is easy and rewarding. Each bagel turns out chewy, golden, and full of natural sourdough flavor. Once you try them, store-bought bagels just won’t compare. Play with toppings, share your creations, and enjoy the comfort of homemade sourdough anytime. For more breakfast ideas, visit Pinterest.
The Best Sourdough Bagels
Equipment
- Mixing bowl
- Kitchen scale
- Spatula
- Bench scraper
- Slotted spoon
- Baking tray with parchment
- Wire cooling rack
Ingredients
- active sourdough starter
- warm water
- bread flour
- sugar or cane sugar
- salt
- honey or maple syrup for boiling
- optional toppings such as sesame, poppy, or everything seasoning
Instructions
- Mix sourdough starter, warm water, and sugar in a bowl until dissolved. Add flour and salt, then mix until dough forms.
- Knead dough by hand for about 5 minutes until stiff and slightly bumpy. Cover and rest for one hour.
- Knead again briefly, then cover and let rise overnight for 8 to 12 hours until doubled in size.
- Shape dough into balls, poke a hole in each, and stretch into a bagel shape. Let rise until puffy, 20 to 60 minutes.
- Preheat oven to 425°F. Boil bagels in honey water for 30 seconds on each side, then transfer to a rack to drain.
- Press into desired toppings, then bake 20 to 25 minutes until golden brown. Cool before slicing or toasting.
