Sourdough Bagels: A Tangy Twist on a Classic
Sourdough bagels are the perfect combination of chewy texture, tangy flavor, and hearty goodness.
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If you love traditional bagels but want to add a fermented twist, this recipe is for you. Sourdough bagels are not only more flavorful than their commercial counterparts, but they also offer the benefits of fermentation, making them an excellent addition to your breakfast routine.
Why You’ll Love These Sourdough Bagels
Beginner-Friendly Recipe – Making sourdough bagels may sound complex, but this recipe is simplified for beginners. There’s no complicated stretching and folding; you just mix, rise, shape, boil, and bake.
Chewy and Tangy – The fermentation from the sourdough starter gives these bagels their signature tang, while the boiling process ensures they have that iconic chewy crust we all love.
Perfect for Meal Prep – These bagels are great for making ahead and freezing. Have them on hand for quick weekday breakfasts or brunch spreads.
Fermented Goodness – Like all sourdough recipes, these bagels are packed with gut-friendly probiotics and boast a lower glycemic index than their non-fermented counterparts. It’s a healthier alternative to store-bought bagels!
What You’ll Need to Make Sourdough Bagels
Equipment
- Kitchen scale or measuring cups and spoons
- Large mixing bowl
- Stand Mixer with dough hook attachment (optional)
- Baking sheet
- Parchment paper or silicone baking mats
- Large pot for boiling
- Slotted spoon
Ingredients
Dough
- 1/2 cup active sourdough starter (140g)
- 1 1/4 cups filtered warm water (300g)
- 1 1/2 tablespoons sugar (20g)
- 1 1/2 teaspoons salt (10g)
- 5 cups all purpose flour (600g)
To Boil
- 6 cups water
- 1 Tbs baking soda (14 g)
- 1 Tbs brown sugar (12 g)
- Optional toppings: cheese, cinnamon sugar, or everything bagel seasoning
How to Make Sourdough Bagels
Mix the Dough
In a large bowl, combine your sourdough starter, warm water, and sugar. Gradually add the flour and salt, mixing until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. If using your stand mixer, use the dough hook attachment and knead on level 2 for about 5 minutes until the dough forms a ball. You want your dough to be stiff but not dry.
First Rise
Transfer the dough to a large bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 8-12 hours, or until it has doubled in size. This time may vary depending on the strength of your starter and room temperature.
Shape the Bagels
Once the dough has risen, divide it into 10-12 equal portions. Roll each portion into a ball, then use your thumb to poke a hole in the center, gently stretching it to form a bagel shape. Place the shaped bagels on a parchment-lined baking sheet and cover with a cloth. Let them rest for about 1 hour.
Boil and Bake
Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add baking soda and brown sugar. Carefully drop in the bagels, 2-3 at a time, boiling for 30 seconds on each side. Remove them with a slotted spoon and place back onto the baking sheet. Brush with egg wash and sprinkle with your choice of toppings. Bake for 15-20 minutes, or until golden brown.
Storage
Store your sourdough bagels in an airtight container for up to 3 days. They also freeze well for up to 3 months. To freeze, slice them first for easy toasting straight from the freezer.
Tips for the Perfect Sourdough Bagels
- Don’t rush the rise – Sourdough can be a bit unpredictable, so let your dough rise based on how it looks rather than strictly following the clock.
- Boiling is essential – This step gives your bagels their signature chewy texture. Don’t skip it!
- Customize your flavors – Try adding cinnamon and raisins to the dough, or experiment with savory fillings like garlic and onion.
FAQs
How long will these sourdough bagels last?
Stored in an airtight container, they’ll stay fresh for 3-5 days. For longer storage, freeze them for up to 3 months.
Why didn’t my sourdough bagels rise?
Your sourdough starter might not be active enough, or the room temperature may have been too cold. Make sure your starter is bubbly and fed before using it.
Can I make these bagels with whole wheat flour?
Yes! You can substitute up to half of the bread flour with whole wheat flour. Keep in mind that whole wheat may make the bagels denser.
Sourdough bagels bring a delightful twist to the traditional bagel, combining the benefits of fermentation with a rich, chewy bite. Whether you’re a seasoned sourdough baker or just getting started, this recipe is a fun and rewarding way to enjoy homemade bagels any day of the week.
Sourdough Bagels
Equipment
- Large Mixing Bowl
- stand mixer with dough hook attachment optional
- Baking Sheet
- Large pot for boiling
- Slotted Spoon
Ingredients
Dough
- 1/2 cup active sourdough starter 140g
- 1 1/4 cups filtered warm water 300g
- 1 1/2 tablespoons sugar 20g
- 1 1/2 teaspoons salt 10g
- 5 cups all purpose flour 600g
To Boil
- 6 cups water
- 1 Tbs baking soda 14 g
- 1 Tbs brown sugar 12 g
- Optional toppings: cheese, cinnamon sugar, or everything bagel seasoning cinnamon sugar, or everything bagel seasoning
Instructions
Mix the Dough
- In a large bowl, combine your sourdough starter, warm water, and sugar. Gradually add the flour and salt, mixing until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. If using your stand mixer, use the dough hook attachment and knead on level 2 for about 5 minutes until the dough forms a ball. You want your dough to be stiff but not dry.
Rise (Ferment)
- Transfer the dough to a large bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 8-12 hours, or until it has doubled in size. This time may vary depending on the strength of your starter and room temperature.
Shape the Bagels
- Once the dough has risen, divide it into 10-12 equal portions. Roll each portion into a ball, then use your thumb to poke a hole in the center, gently stretching it to form a bagel shape. Place the shaped bagels on a parchment-lined baking sheet and cover with a cloth. Let them rest for about 1 hour.
Boil and Bake
- Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add baking soda and brown sugar. Carefully drop in the bagels, 2-3 at a time, boiling for 30 seconds on each side. Remove them with a slotted spoon and place back onto the baking sheet. Brush with egg wash and sprinkle with your choice of toppings. Bake for 15-20 minutes, or until golden brown.
