Homemade Sourdough Bagels

These Sourdough Bagels are chewy, slightly crisp crust with a soft and flavorful center. The natural fermentation from the sourdough starter gives them a delicious depth of flavor that you simply can’t get from store-bought bagels. These are an amazing way to start your morning or to enjoy for a delicious brunch.

Sourdough bagels may seem intimidating, but if you have tried out my sourdough bread you will quickly know how easy it is to make. The fermentation process just takes a very long time but what I love to do is, make the dough the night before and bake them fresh in the morning for breakfast.

These sourdough bagels pair perfectly well with sweet or savory dishes. Enjoy them toasted with cream cheese, butter, smoked salmon, or your favorite toppings. You can also make them ahead and freeze them for an easy breakfast whenever you need one.

Why You’ll Love These Sourdough Bagels:

• Chewy and delicious with a golden crust
• Made with an active sourdough starter
• Full of wonderful sourdough flavor
• Perfect for breakfast, brunch, or lunch
• Easy to customize with different toppings
• Great for making ahead and freezing

Ingredients You’ll Need for the Sourdough Bagels:

• Active sourdough starter
• All-purpose or bread flour
• Warm Water
• Honey
• Salt
• Baking soda and brown sugar, for boiling
• Sesame seeds, poppy seeds, everything seasoning, or other toppings

How to Make Sourdough Bagels:

• Make the Dough: Combine the active sourdough starter, warm water, honey, 1/2 of the flour, and salt to a stand mixer. Mix until it comes together, about 10 minutes on low speed. Add the remaining flour and mix knead until the dough becomes smooth and elastic using a dough hook attachment. Because bagel dough is relatively firm, it may feel quite stiff at first. Give it time to come together during kneading.

• Let the Dough Rise: Place the dough in a lightly greased bowl, cover with a plastic cling, and let it ferment until it becomes slightly puffy. About 8-12 hours.
• Shape the Bagels: Divide the dough into 8 equal portions and shape each piece into a smooth ball. Make a hole through the center of each ball and gently stretch it until you have a bagel shape. Place the shaped bagels on a parchment lined baking sheet and let them rest again until puffy. At least 2-4 hours.

• Boil the Bagels: Bring a large pot of water to a gentle boil and add baking soda and brown sugar. Carefully place the bagels into the water, boiling them for 30-60 seconds per side. Boiling the bagels is what gives them that classic chewy texture and shiny crust.

• Add you Toppings: Transfer the boiled bagels back to the baking sheet and sprinkle them with your favorite toppings while they are still slightly wet. Try sesame seeds, poppy seeds, everything bagel seasoning, or coarse salt.

• Bake: Bake the bagels in a preheated oven of 425F for 20-25 minutes until they are beautifully golden brown and crisp on the outside. Let them cool for a few minutes before slicing.

Tips for Perfect Sourdough Bagels:

• Use an active starter: Your sourdough starter should be bubbly and active before you begin.
• Don’t overproof: Overproofed bagels can lose their shape and become flatter. Loof for dough that is puffy but still has plenty of structure.
• Make the bagels firm: Bagel dough should be much firmer than typical bread dough. This helps the bagels maintain their shape during boiling and baking.
• Boil before baking: This step is essential for achieving the characteristic chewy bagel texture.
• Try an overnight fermentation: Refrigerating the shaped bagels overnight develops even more sourdough flavor and makes them perfect for a fresh breakfast the next morning.

Sourdough Bagel Topping Ideas:

• Everything bagel seasoning
• Sesame seeds
• Poppy seeds
• Garlic and onion seasoning
• Cinnamon sugar
• Jalapeno and cheese
• Plain with a sprinkle of coarse salt

How to Serve Sourdough Bagels:

• Slice freshly baked bagels and toast them until golden. Spread them with cream cheese, butter, or your favorite spread.
• For a savory breakfast, top them with cream cheese, smoked salmon, red onion, and capers.
• They also make delicious sandwiches filled with eggs, cheese, avocado, turkey, or chicken.

How to Store:

• Store cooled bagels in an airtight container or bag at room temperature for a coupe of days.
• For longer storage, freeze the bagels once completely cooled.

Frequently Asked Questions:

• Can I make these bagels overnight? Yes! After shaping the bagels, place them on a parchment-lined baking sheet, cover them well, and refrigerate overnight. In the morning, boil and bake them.
• Why are my sourdough bagels not chewy? The dough may have been too hydrated, or the bagels may not have been boiled long enough. A firm dough and proper boiling time are important for that classic chewy texture.
• Can I use all-purpose flour? Yes. Bread flour will generally give you a chewier bagel because of its higher protein content, but all-purpose flour works well too.

These sourdough bagels are a delicious way to use your sourdough starter. Once you make homemade sourdough bagels, it’s hard to go back to store-bought. If you have tried this recipe, please leave a comment below I would love to hear your feedback.

Recipe inspired from Farmhouse on Boone

• Pinterest
• Facebook
• Instagram

Latest posts:

• Tiny Cherry Cheesecakes
• Sourdough Pizza in the Pizza Oven
• Canning Pickles from the Garden Two Ways
• German Little Cakes
• Homemade Sourdough Bagels