The Best Sourdough Bagel Recipe – A Step-by-Step Guide

Introduction

There’s nothing quite like a homemade sourdough bagel recipe chewy, flavorful, and packed with all the health benefits of naturally fermented dough. Unlike regular bagels made with commercial yeast, sourdough bagels rely on a wild yeast starter, giving them a deeper flavor and better texture. If you’ve ever wanted to make bagels at home but felt intimidated, this step-by-step guide will walk you through everything from feeding your starter to boiling and baking the perfect bagel.

Sourdough bagels aren’t just delicious—they’re also easier to digest than traditional bagels. Thanks to the fermentation process, they have a lower glycemic index and can be gentler on your gut. Plus, they make a fantastic breakfast option alongside classic brunch dishes.

Now, let’s dive into the process of making the best homemade sourdough bagels recipe from scratch.

What Makes Sourdough Bagels Unique?

Natural Fermentation for Enhanced Flavor

Unlike store-bought bagels, which often contain additives and preservatives, sourdough bagels recipe develop their flavor naturally through long fermentation. The wild yeast and beneficial bacteria in the sourdough starter create a depth of flavor that commercial yeast simply can’t match.

Health Benefits of Sourdough Bagels

Many people find sourdough bread easier to digest due to the breakdown of gluten during fermentation. Some additional benefits include:

• Lower glycemic index – Helps prevent blood sugar spikes.
• Better nutrient absorption – Fermentation breaks down phytic acid, allowing your body to absorb more nutrients.
• Gut-friendly bacteria – Supports a healthy digestive system.

Essential Ingredients and Tools for Making Sourdough Bagels

Before diving into the process, it’s important to have the right ingredients and tools. The quality of ingredients and the equipment you use can make a big difference in the texture and taste of your homemade sourdough bagels.

Key Ingredients for Perfect Sourdough Bagels Recipe

A great sourdough bagel starts with simple, high-quality ingredients. Here’s what you’ll need:

Using bread flour is essential since it has a higher protein content than all-purpose flour, leading to chewier, sturdier bagels.

Must-Have Kitchen Tools and Equipment

To make homemade sourdough bagels recipe, you don’t need any fancy gadgets, but a few essential tools will make the process easier:

• Mixing Bowls – For combining ingredients and fermenting the dough.
• Bench Scraper – Helps with handling and shaping the dough.
• Kitchen Scale – Ensures precise ingredient measurements.
• Baking Sheet & Parchment Paper – Prevents sticking during baking.
• Large Pot – Needed for boiling bagels before baking.
• Slotted Spoon – Helps remove bagels from boiling water.
• Wire Rack – Allows bagels to cool properly after baking.

Having these essential tools will make the bagel-making process smoother and more enjoyable.

Ready to get started? Next, we’ll cover how to prepare and maintain your sourdough starter to ensure your bagels turn out perfect every time.

Preparing the Sourdough Starter

A strong and active sourdough starter is the key to achieving light, chewy, and flavorful bagels. If your starter isn’t properly maintained, your bagels may turn out dense and flat. Let’s go over the basics of feeding, maintaining, and preparing your starter for the perfect sourdough bagel recipe.

What is a Sourdough Starter?

A sourdough starter is a natural fermentation of flour and water, filled with wild yeast and beneficial bacteria. This living culture acts as the leavening agent, giving your bagels their signature tangy flavor and chewy texture.

If you don’t already have a sourdough starter, you can either:

1. Make one from scratch – This takes about 7-10 days but is worth it!
2. Get some from a friend – Many sourdough bakers are happy to share their starter.
3. Buy a dehydrated starter – Available online or at specialty stores.

How to Feed and Maintain Your Starter

To keep your sourdough starter active and bubbly, you need to feed it regularly. Here’s a simple feeding schedule:

Signs Your Starter is Ready to Use:

• Doubles in size within 4-6 hours after feeding
• Bubbly and active with a slightly tangy aroma
• Passes the “float test” (a spoonful floats in water)

If your starter is sluggish, try feeding it with rye flour or keeping it in a slightly warmer spot to boost activity.

Before moving on, let’s make sure your breakfast game is strong! If you’re looking for more morning meal inspiration, check out these gluten-free brunch ideas for tasty alternatives.

Making the Bagel Dough

Now that your sourdough starter is active and bubbly, it’s time to mix the dough and start the fermentation process. Sourdough bagel dough is stiffer than regular bread dough, which gives the bagels their classic dense and chewy texture.

Step-by-Step Guide to Mixing the Dough

Follow this process to create a well-structured bagel dough:

Ingredients for the Dough:

• 500g (4 cups) bread flour (high-protein flour is essential)
• 100g (½ cup) active sourdough starter
• 250g (1 cup) lukewarm water
• 10g (2 tsp) salt
• 20g (1 tbsp) honey or malt syrup (optional, for slight sweetness)

Mixing Instructions:

1. Combine the ingredients: In a large mixing bowl, stir together the starter, water, and honey/malt syrup. Gradually add the flour and salt.
2. Mix until a rough dough forms: It will be stiff and slightly dry—this is normal for bagel dough.
3. Knead the dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook for 5-6 minutes on medium speed.
4. Rest the dough: Cover and let it rest for 30 minutes to allow gluten development before bulk fermentation.

Kneading and Bulk Fermentation

Why Kneading is Crucial for Bagels

Kneading strengthens the gluten network, which is essential for the chewy, elastic texture of a good bagel. You’ll know the dough is properly kneaded when it passes the “windowpane test”—stretch a small piece of dough between your fingers, and if it forms a thin, translucent sheet without tearing, the gluten is fully developed.

Bulk Fermentation (First Rise)

• Place the dough in a lightly oiled bowl and cover it.
• Let it rise at room temperature for 4-6 hours until slightly puffy. (Unlike sourdough bread, bagel dough won’t double in size.)
• Optional cold fermentation: For deeper flavor, refrigerate the dough overnight and proceed with shaping in the morning.

At this stage, you’re well on your way to making bakery-quality sourdough bagels! For more breakfast and brunch inspiration, check out this easy overnight gluten-free breakfast casserole—a delicious, make-ahead option to enjoy with your homemade bagels.

Shaping and Proofing the Bagels

Once your dough has gone through bulk fermentation, it’s time to shape the bagels. The way you shape your bagels affects their final texture, chewiness, and rise. Taking the time to do it right will result in picture-perfect, bakery-style bagels.

How to Shape Bagels Perfectly

There are two common methods for shaping bagels:

Method 1: The Traditional Rope Method

1. Divide the dough into equal pieces (90-100g each) for standard-sized bagels.
2. Roll each piece into a long rope, about 8 inches (20 cm) long.
3. Wrap the rope around your hand, overlapping the ends under your palm.
4. Seal the ends together by rolling the seam gently against the counter.

Method 2: The Punch-and-Poke Method (Easier for Beginners)

1. Divide the dough into equal portions.
2. Shape each piece into a smooth ball by tucking the edges underneath.
3. Press your thumb through the center to create a hole.
4. Stretch the hole slightly to about 1.5-2 inches in diameter.

Pro Tip: The hole should be slightly bigger than you think because the dough will expand during proofing and baking.

Cold Fermentation for the Best Flavor

Why Cold Fermentation?

Letting the shaped bagels rest in the fridge overnight enhances their flavor and texture. The slow fermentation:

✔ Develops a deeper, tangier sourdough flavor
✔ Creates a chewier, more structured crumb
✔ Makes the bagels easier to handle before boiling

How to Cold Ferment Your Bagels

1. Place shaped bagels on a parchment-lined baking sheet, leaving space between them.
2. Cover with plastic wrap or a damp towel.
3. Refrigerate overnight (or for at least 12-24 hours).

After this final proof, your bagels will be ready for the next crucial step—boiling and baking!

Boiling and Baking the Bagels

Now that your bagels have been shaped and cold-fermented, it’s time for the boiling and baking process. This step is what gives bagels their signature chewy crust and helps them develop that golden-brown, glossy exterior.

The Importance of Boiling Bagels Before Baking

Boiling is a crucial step in bagel-making because it:

✔ Creates a chewy crust – The hot water gelatinizes the outer layer of the dough, preventing it from rising too much in the oven.
✔ Enhances the golden-brown color – Boiling activates the sugars, giving bagels their deep, rich crust.
✔ Locks in structure – It helps set the shape before baking, keeping them round and dense.

How to Boil Bagels Correctly

1. Bring a large pot of water to a rolling boil.
2. Add baking soda or barley malt syrup (1 tbsp per liter of water) to enhance browning and flavor.
3. Drop 2-3 bagels into the boiling water at a time—avoid overcrowding.
4. Boil for 30-60 seconds per side (longer for a chewier texture, shorter for a lighter texture).
5. Remove bagels with a slotted spoon and place them on a parchment-lined baking sheet.

Achieving the Perfect Golden Brown Crust

Preparing for Baking:

1. Preheat your oven to 450°F (232°C) and allow it to fully heat for even baking.
2. Brush bagels with an egg wash (optional, for an extra shiny crust).
3. Add toppings immediately while the bagels are still wet from boiling.

Baking Instructions:

• Bake for 20-25 minutes until golden brown and firm.
• Rotate the tray halfway through for even browning.
• Let bagels cool on a wire rack for at least 15 minutes before slicing.

Now you have perfectly baked sourdough bagels recipe! Want more delicious breakfast ideas? Try this French toast casserole for a sweet contrast to your savory bagels.

Toppings and Flavor Variations

One of the best things about homemade sourdough bagels is how customizable they are. Whether you love classic flavors or unique twists, there are plenty of ways to elevate your bagels with different toppings and mix-ins.

Classic and Creative Topping Ideas

Toppings should be added right after boiling, while the bagels are still wet, so they stick well during baking. Here are some delicious options:

How to Customize Your Bagels with Mix-Ins

For bagels with flavor mixed into the dough, fold in add-ins during the kneading stage:

• Cinnamon-Raisin Bagels – Add 1 tsp cinnamon + ½ cup raisins
• Jalapeño Cheddar Bagels – Fold in ½ cup diced jalapeños + ½ cup shredded cheddar
• Blueberry Bagels – Gently fold in ½ cup dried or fresh blueberries
• Sun-Dried Tomato & Basil Bagels – Add ¼ cup chopped sun-dried tomatoes + 1 tbsp basil

Storing and Serving Sourdough Bagels

Now that you’ve baked the perfect sourdough bagels, it’s important to store them properly so they stay fresh. Unlike store-bought bagels packed with preservatives, homemade bagels have a shorter shelf life—but with the right storage methods, you can enjoy them for days or even weeks!

How to Store and Keep Bagels Fresh

Pro Tip:

For the best freshness, store bagels at room temperature for 1-2 days, then freeze any extras to prevent staleness.

Best Ways to Serve and Enjoy Bagels

Sourdough bagels taste amazing on their own, but here are a few ways to take them to the next level:

Toasting and Spreads

• Lightly toast and top with cream cheese, butter, or jam.
• For a savory twist, try garlic butter or hummus.

Bagel Sandwich Ideas

• Classic Lox Bagel – Smoked salmon, cream cheese, capers, and red onion.
• Breakfast Bagel – Scrambled eggs, bacon, and cheddar.
• Avocado & Egg Bagel – Mashed avocado, poached egg, and chili flakes.
• Veggie Delight – Hummus, cucumber, sprouts, and tomato.

Troubleshooting Common Issues

Even experienced bakers run into challenges when making sourdough bagels. If your bagels aren’t turning out quite right, don’t worry—here are some common problems and how to fix them.

Why Are My Bagels Too Dense?

A dense bagel is often caused by one of these issues:

How to Get a Chewier Texture?

For a classic New York-style chewy bagel, try these adjustments:

✔ Use high-protein bread flour – Lower-protein flours make softer bagels.
✔ Increase boiling time – Boiling for 60 seconds per side gives bagels extra chewiness.
✔ Cold ferment for longer – Letting the shaped bagels rest in the fridge for up to 24 hours develops better texture.

Why Didn’t My Bagels Brown Properly?

If your bagels look pale after baking, try:

✔ Adding baking soda or malt syrup to the boiling water – This enhances crust color.
✔ Baking at a higher temperature (450°F/232°C) – Lower temperatures may not give enough browning.
✔ Brushing with an egg wash – This creates a shinier, golden crust.

FAQs

How to share my sourdough bagel recipe?

Sharing your sourdough bagel recipe can be a fun way to connect with other home bakers. Here are some great ways to do it:

✔ Start a food blog – Create a step-by-step guide and share your tips.
✔ Post on social media – Platforms like Instagram, TikTok, and Facebook are great for sharing photos and videos of your baking process.
✔ Join baking communities – Sites like Reddit (r/Sourdough) and Facebook groups have active sourdough enthusiasts.
✔ Submit to recipe websites – Some food blogs and online magazines accept user-submitted recipes.

Where can I share my sourdough bagel recipe online?

If you want to reach a larger audience, consider these options:

✔ Pinterest – Upload photos and link back to your recipe.
✔ YouTube – Make a tutorial video showing your process.
✔ Sourdough-focused forums – Websites like The Fresh Loaf are great for sharing and getting feedback.
✔ Recipe-sharing apps – Apps like Tasty and AllRecipes allow users to submit their own creations.

How can I improve my sourdough bagel recipe?

To enhance your sourdough bagels, try:

✔ Experimenting with fermentation times – Longer cold fermentation leads to more complex flavors.
✔ Trying different flours – Whole wheat, rye, or spelt flour can add depth.
✔ Adjusting hydration – Slightly increasing the water content can lead to a softer interior.
✔ Testing different boiling methods – Adding honey, barley malt syrup, or baking soda to the water can change the crust texture.

Conclusion

Making homemade sourdough bagels is a rewarding process that combines the art of fermentation with the satisfaction of baking from scratch. With their chewy texture, tangy flavor, and endless customization options, sourdough bagels are a fantastic addition to your breakfast or brunch table.

By following this step-by-step guide, you’ve learned how to:

✔ Prepare and maintain a sourdough starter
✔ Mix and knead a strong bagel dough
✔ Shape, proof, and cold ferment for maximum flavor
✔ Boil and bake bagels to achieve the perfect chewy crust
✔ Customize flavors with toppings and mix-ins

With a little patience and practice, you’ll be able to master the art of sourdough bagels and even develop your own signature variations!

Now it’s your turn! Try this recipe and share your experience whether it’s with friends, on social media, or in a baking community. Happy baking!

Sourdough Bagels

Learn how to make the best sourdough bagels with this step-by-step guide! Achieve the perfect chewy texture and tangy flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Fermentation Time 12 minutes mins

Total Time 24 minutes mins

Course Breakfast

Cuisine American

Servings 8 bagels

Calories 290 kcal

Equipment

• Mixing Bowls
• Bench Scraper
• Kitchen Scale
• Baking Sheet
• Large Pot
• Slotted Spoon
• Wire Rack

Ingredients

  

Bagel Dough

• 500 g bread flour high-protein flour is essential
• 100 g active sourdough starter
• 250 g lukewarm water
• 10 g salt
• 20 g honey or malt syrup optional, for slight sweetness

Boiling Water

• 1 tbsp baking soda for boiling

Instructions

 

• Combine the sourdough starter, water, and honey/malt syrup in a mixing bowl. Gradually add flour and salt.
• Mix until a stiff dough forms. Knead for 8-10 minutes until smooth and elastic.
• Place in a bowl, cover, and let rest for 30 minutes.
• Allow bulk fermentation at room temperature for 4-6 hours until slightly puffy.
• Divide the dough into 8 equal pieces and shape into bagels.
• Place on a parchment-lined baking sheet, cover, and refrigerate for 12-24 hours.
• Boil water and add baking soda. Boil bagels for 30-60 seconds per side.
• Preheat oven to 450°F (232°C). Bake bagels for 20-25 minutes until golden brown.

Notes

For extra flavor, cold ferment the dough overnight. Try adding sesame seeds or everything bagel seasoning for variation!

Keyword Bagels, Sourdough