Sourdough Bagels Recipe

The Joy of Homemade Sourdough Bagels

There’s something undeniably comforting about waking up to the warm aroma of freshly baked bagels wafting through the kitchen. The crackling of the crust, the chewy texture beneath, and that heavenly moment when you slather a dollop of cream cheese on top—it’s a cozy Sunday morning in a bite! This Sourdough Bagels Recipe embodies those delightful moments, making them accessible for you to enjoy at home.

Baking bagels from scratch has an almost ceremonial feel to it, doesn’t it? The process takes time, patience, and love, but the reward is golden, soft, chewy bagels that will fill your heart and home with joy. So grab your apron and let’s get rolling with this easy, satisfying weekend project that will surely become a family favorite! This is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

• Fresh and Flavorful: You’ll have warm, homemade bagels that taste far superior to store-bought versions.
• Kid-Friendly Activity: Involve the little ones in shaping and decorating—it’s a fun way to bond in the kitchen.
• Customizable: With endless topping options, every bagel can be a new experience.
• Time to Rise: While there is a bit of waiting involved, it means your kitchen will be filled with the comforting camaraderie of homemade baking.
• Healthier Ingredients: Made with love and a few simple, wholesome ingredients, these bagels can be tailored to fit different dietary needs.

What You’ll Need

Gather these simple ingredients for the best homemade Sourdough Bagels:

• 150g active, bubbly starter
• 250g warm water
• 500g bread flour
• 40g sugar
• 11g salt
• 20g honey (for the boil bath)

How to Make Sourdough Bagels Recipe

Find a Sample Baking Schedule below

MAKE THE DOUGH

1. 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.

2. Next, add 500g bread flour and 11g salt to the dough. Mix until fully incorporated.

3. Now comes the labor of love—knead the dough for 5-6 minutes. I’ve tried using a stand mixer, but my bagels never taste as soft and chewy as when I do it by hand. So it is still my preferred method. To do this, pull a small section of bagel dough above the rest, fold it over on top, and push into the dough with the heel of your hand. Repeat this motion while turning the bowl of dough clockwise for 5-6 minutes. You’ll notice the dough will become a bit stiff and bumpy-looking—this is perfectly normal!

4. Cover the dough and let it rest for 60 minutes.

STRETCH AND FOLD

5. After 1 hour of resting, repeat the same “stretch, fold, and push” routine with the heel of your hand for 30 seconds.

6. You’ll notice the dough is a little less stiff and smoother now. Cover the bowl with a reusable shower cap and place dough in a warm spot to rise.

BULK RISE

7. Allow the dough to double in size. In my cozy, 69-degree kitchen, this typically takes about 8-12 hours.

SHAPE

8. Once the dough has at least doubled in size, gently transfer it to your work surface—no flour dusting needed!

9. Stretch and shape the dough into a large rectangle, about 1/2 an inch thick. With a bench scraper or sharp knife, cut the dough into 8 equal pieces (like slicing a pizza). Use a kitchen scale to verify the pieces are about 115g each, or eyeball it.

10. To shape, take one piece of dough, pull the corners of the triangle towards the center, and roll until you have a smooth ball. Repeat this with the remaining pieces.

11. Use your thumb to punch a hole in the middle of each dough ball, then stretch the hole to about 2 inches wide. The dough will shrink back slightly—that’s okay!

SECOND RISE

12. Place your shaped bagels on a parchment-lined baking sheet, covering them with a damp tea towel to prevent drying.

13. Let them rest until puffed up in a warm place, about 20-60 minutes. Not ready to bake? Cover them with plastic wrap and place them in the fridge for up to 24 hours. Just remember to pull them out when you’re ready to bake!

BOIL BATH

14. While your bagels are rising, preheat your oven to 425 degrees.

15. Fill a large pot with water, add 20g of honey and whisk until well mixed. Bring the water to a boil.

16. Once the bagels have risen, set up your station by placing a kitchen towel on the counter and a cooling rack on top for minimal cleaning later.

17. Carefully drop 2-3 bagels into the boiling water, boiling for 30 seconds on each side.

18. Using a slotted spoon, scoop out the bagels and place them on the cooling rack. Repeat until all bagels have been boiled.

TOPPINGS

19. After boiling, it’s time for toppings! Honestly, these homemade bagels are heavenly even on their own, but topping them can be a fun twist.

20. To add toppings, sprinkle your favorites on a small plate and dip the top of the bagel. They’ll be slightly sticky, ensuring the toppings stick perfectly. Bonus tip: For cheesy bagels, dip the bottom side too for a crunchy delight!

BAKE

21. Bake the Sourdough Bagels for 20-25 minutes or until golden brown.

22. Remove the bagels from the oven and let them cool on a wire rack.

23. Once cool enough to handle, slice into one while warm and spread a slab of butter on top. Trust me, that chewy, buttery bite will take you to a whole new level of satisfaction!

Delicious Variations to Try

1. Everything Bagels: Sprinkle your favorite everything bagel seasoning on top for a zesty crunch.
2. Cinnamon Raisin Delight: Add cinnamon and plump raisins to the dough for a sweet twist that’s perfect for breakfast.
3. Cheesy Goodness: Fold in shredded cheese into the dough or sprinkle it on top before baking for a crispy, cheesy layer.
4. Savory Herb Infusion: Mix in fresh herbs like rosemary or thyme for a fragrant take that pairs beautifully with cream cheese.

Chef Emma’s Helpful Tips

1. Make Ahead: Prepare the bagels and refrigerate overnight for a fresh-baked breakfast without the morning hassle.
2. Ingredient Swaps: Try whole wheat flour or gluten-free blends for different dietary needs.
3. Storage Suggestions: Store leftover bagels in a zip-top bag at room temperature for up to 3 days or freeze them for longer storage; just pop them in the toaster to refresh.
4. Slicing Tricks: Use a serrated knife for easy slicing, especially when they’re warm and fresh.

What’s Inside – Nutrition Breakdown

• Serving size: 1 bagel
• Calories: 225
• Carbohydrates: 45g
• Sugar: 5g
• Fat: 1.5g
• Protein: 7g
• Sodium: 300mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! Prepare the bagels the evening before and refrigerate overnight. They’ll be fresh and ready to bake in the morning!

Can I use different ingredients?
Yes! Feel free to experiment with flour types or sweeteners. Just remember that each change might slightly affect the texture.

How do I store leftovers?
Store leftovers in a zip-top bag at room temperature for optimal freshness. You can also freeze them for longer storage.

How long do bagels last?
These bagels are best enjoyed within 3 days at room temperature but can be frozen for up to 2 months.

A Cozy Closing Note

This Sourdough Bagels Recipe is more than just a method; it’s an invitation to savor the simple pleasures of life. Baking something from scratch fills your home with warmth, love, and delightful scents that bind us together. So, whether you’re enjoying these bagels with friends and family or relishing a quiet moment alone, I hope they bring you as much joy as they bring me.

Save this Sourdough Bagels Recipe to your Pinterest board so it’s ready when you need a cozy treat!