Homemade Sourdough Bagels: Your Ultimate Guide to Chewy, Flavorful Perfection
Unlock the secret to bakery-quality bagels right in your kitchen with this comprehensive, step-by-step tutorial for homemade sourdough bagels. Crafted with whole grains, these bagels are not only incredibly delicious but also offer the unique health benefits of sourdough fermentation. Customize them with your favorite ingredients and toppings to create a breakfast or lunch staple that your family will adore. Explore this recipe and many other delightful sourdough creations, including my widely acclaimed Easy Sourdough Artisan Bread, on our dedicated Best Bread Recipes page.
There’s an undeniable joy that comes from biting into a perfectly chewy and tender bagel, especially when it’s fresh from your own oven. For many, including my family, bagels are more than just a baked good—they’re a tradition. Imagine a leisurely morning, savoring a warm bagel slathered with flavored cream cheese (smoked salmon cream cheese is a personal favorite!), or packing a satisfying bagel sandwich for lunch. The texture, the taste, the versatility – bagels truly hold a special place in our culinary hearts.
My journey to perfecting the homemade bagel started with various yeast-based recipes, which often yielded inconsistent results. The quest for that ideal chew and golden crust felt elusive until I discovered a fantastic whole wheat yeast bagel recipe from a dear friend, Gina. Her method finally provided consistent success, delivering easy, delicious bagels every single time.
However, as my passion for sourdough baking blossomed, and my sourdough starter became a staple in most of our homemade bread, I felt compelled to integrate this natural leavening agent into my beloved bagel recipe. The idea was to harness the unique flavor and digestive benefits of sourdough while retaining the texture I had come to love. After meticulously experimenting with and combining elements from two different sourdough recipes with Gina’s proven technique, I proudly developed what I believe are the perfect sourdough bagels. In fact, my family now prefers these wholesome sourdough versions over their traditional yeast counterparts, praising their deeper flavor and incredible chewiness.
Crafting Your Sourdough Bagels: A Step-by-Step Tutorial
Making sourdough bagels might seem intimidating, but with this clear, detailed guide, you’ll be shaping, boiling, and baking your way to bagel bliss in no time. Let’s dive into the process!
1. Ensure Your Sourdough Starter is Active and Ready
The foundation of great sourdough bagels is a vibrant, active sourdough starter. I’ve shared extensive advice on how I cultivated my sourdough starter and my fuss-free methods for keeping it robust and active for many years. An active starter will be bubbly, show noticeable signs of rise and fall after feeding, and possess a pleasant, slightly tangy aroma. It’s a living organism, and its health directly impacts your bread’s quality.
Typically, I take my starter out of the fridge the evening before I plan to bake. I give it a good feeding and let it sit on the counter overnight. By morning, it’s usually bubbling vigorously and has doubled (or more) in size, indicating it’s at its peak activity and ready to leaven your bagel dough. The image above captures my starter in this ideal state, showing its lively, effervescent surface.
PRO TIP: While an active starter is key for flavor and rise, bagels are more forgiving than a rustic loaf of bread. This recipe is an excellent choice even if your sourdough starter is relatively new (in its first few months) and hasn’t yet developed the full strength needed for a single large loaf. The dense nature of bagel dough requires less dramatic lift, making it a perfect project for nurturing a younger starter and building your sourdough confidence.
2. Mixing the Dough and Initial Kneading
The next step is to combine all your ingredients: your fed sourdough starter, warm water, oil, flour, and salt. After mixing them together until just combined, allow the dough to rest for about 10 minutes. This short rest, known as autolyse, allows the flour to fully hydrate and gluten development to begin naturally, making the subsequent kneading much easier.
Once rested, it’s time to knead! You can use a stand mixer with a dough hook on low speed for approximately 4 minutes, or if you prefer a hands-on approach, knead by hand for 6-8 minutes. As you mix, you’ll immediately notice that this bagel dough is significantly stiffer and denser than other bread doughs. This stiffness is crucial for achieving the characteristic chewy texture of bagels, but be warned, it will give your stand mixer a good workout!
Kneading for Success: Proper kneading develops the gluten network, which traps the gases produced by your sourdough starter, giving the bagels their structure. For hand kneading, focus on stretching and folding the dough until it becomes smooth, elastic, and less sticky. A good test for readiness is the “windowpane test”: carefully stretch a small piece of dough; if you can stretch it thin enough to see light through it without tearing, your gluten is well-developed.
3. Bulk Fermentation: The First Rise and Folding
Once kneaded, transfer your stiff dough to a large, lightly greased bowl. Cover it and let it rise for a good 4 hours. This initial rise is known as bulk fermentation, a critical stage where your sourdough starter works its magic, developing flavor and strength in the dough.
During this period, I recommend folding the dough over itself two times. To do this, gently stretch a portion of the dough up and fold it over to the center, repeating this motion around the bowl until all sides have been folded. This process helps build dough strength and even out the temperature, contributing to a better texture. Don’t worry if you occasionally forget a fold or two; sourdough is forgiving, and the bagels will still turn out beautifully.
Sourdough’s Patience: Remember that sourdough fermentation typically takes longer than yeast-leavened doughs due to the slower action of wild yeasts. I usually plan to mix my bagel dough in the morning, allowing it to rise throughout the day, so it’s ready for shaping and baking in the evening, just before dinner. This timing allows for optimal flavor development without rushing the process.
4. Dividing and Shaping Your Bagels
After the bulk fermentation, gently transfer the dough to a lightly floured surface. I find that a clean tea towel, lightly dusted with flour, works wonders here – it’s easy to clean up and uses less flour. Knead the dough a couple of times to gently deflate it, then flatten it into an approximate 10×13-inch rectangle using a rolling pin.
Now, cut the dough into 12 to 18 equal pieces. For consistent results, aim for pieces weighing about 5 ounces each if you’re making 12 bagels, or slightly less if targeting 18. I personally prefer smaller bagels and now cut my dough into 18 pieces. Store-bought bagels can often be quite large, and making them a bit smaller aligns perfectly with my philosophy of enjoying real food in moderation. Feel free to adjust the size to what works best for your family.
There are two primary ways to form bagels:
- The Rope Method: Roll each piece of dough into a thin rope, then pinch the ends together firmly to create a circular shape.
- The Ball and Punch Method (My Preferred Way): This is the quicker and often simpler method. First, pinch each piece of dough into a tight ball, much like shaping my Soft 100% Whole Wheat Dinner Rolls. The goal is a smooth, taut surface.
Once you have your dough balls, simply use your thumb to punch through the center of each ball. Gently stretch the dough as you do this to create the classic bagel hole shape. Don’t strive for absolute perfection at this stage; the bagels will puff up and refine their shape during the boiling and baking process, developing that familiar, satisfying form.
Why Do Bagels Have a Hole?
The hole in a bagel serves a functional purpose. Bagel dough is dense and thick, and the hole ensures that the bagel cooks thoroughly and evenly all the way through, both during boiling and baking. It also helps with even rising and gives the bagel its characteristic shape.
5. The Second Rest (Proofing)
Once all your bagels are shaped, arrange them on a baking sheet lined with parchment paper or a silicone baking mat. Bagel dough can be quite sticky, so this lining will prevent them from adhering to the pan. Cover the shaped bagels with a damp towel and let them rest for about an hour. This short resting period allows the gluten to relax and the bagels to slightly proof, leading to a tenderer crumb.
TIP for Hole Size: The size of the hole you create matters! If the holes are too large, you might end up with less “bagel” to enjoy once sliced. However, if the hole is too small, it might close up completely during cooking. Experiment to find your preferred balance. A good starting point is to aim for a hole that’s about 1 to 1.5 inches in diameter before boiling.
6. Boiling for that Signature Chewy Crust
This step is crucial for achieving the classic bagel texture. Fill a large pot or deep skillet halfway with water, add one tablespoon of baking soda, and bring it to a rolling boil. Preheat your oven to 450°F (232°C) at this time so it’s ready when the bagels are.
Carefully drop as many bagels as comfortably fit into the boiling water without overcrowding the pot. Boil each bagel for one minute, flipping it over at the 30-second mark to ensure even boiling. Over-boiling can lead to overly tough bagels, so stick to the recommended time.
Why Add Baking Soda to the Boiling Water?
Traditionally, malt syrup is added to the boiling water, contributing to the bagel’s distinctive color, shine, and subtle sweetness. However, malt syrup isn’t a common pantry ingredient for everyone. My friend Gina’s genius yeast bagel recipe introduced me to using baking soda as a fantastic alternative. Baking soda creates a slightly alkaline environment, which helps to gelatinize the starches on the bagel’s surface, promoting that desired shiny, crisp, and chewy crust without causing the bagels to misshape, unlike other honey-based replacements I’ve tried.
Why Boil Bagels Before Baking?
Boiling the bagel dough before baking is the secret to their signature thick, chewy crust and dense, satisfying interior. The brief boil sets the crust, creating a barrier that prevents the bagels from rising too much in the oven (the “oven spring” you see in other breads). This limited rise, combined with the gelatinized surface, is what contributes to their unique, dense, and wonderfully chewy crumb. It’s a non-negotiable step for authentic bagels!
After boiling, use a slotted spoon to carefully transfer the bagels back to your lined baking sheet. You’ll notice they’ve puffed up slightly during boiling and taken on a slightly darker, shinier appearance – the bagels on the left in the image have been boiled, while those on the right have not, illustrating this transformation. At this stage, it’s okay to place them fairly close together on the baking sheet, as they won’t expand significantly more during baking.
7. Add Toppings and Bake to Golden Perfection
This is where you can truly personalize your sourdough bagels! Before baking, gently brush the boiled bagels with an egg glaze (a mixture of one beaten egg and one tablespoon of water) or a simple milk wash. This glaze will give your bagels a beautiful golden-brown color and a lovely sheen, while also acting as a sticky surface for your chosen toppings.
Then, generously sprinkle your desired toppings. My family and I love a variety! Options include the ever-popular Everything Bagel seasoning, classic sesame seeds, poppy seeds, savory dried onion flakes (rehydrated for 10 minutes beforehand for best texture), a sprinkle of coarse kosher salt, or even grated cheese for a cheesy bagel. Don’t limit yourself—get creative with garlic powder, dried herbs, or a sweet cinnamon-sugar blend!
Transfer the topped bagels to your preheated 450°F (232°C) oven and bake for 14 to 15 minutes. If you’re baking multiple pans, remember to rotate them halfway through for even browning. Once golden brown and firm to the touch, remove them from the oven and cool completely on a wire rack before storing.
For the absolute best texture, allowing the bagels to cool completely before slicing is recommended. However, I completely understand the irresistible allure of a warm bagel, fresh from the oven! Sometimes, the sacrifice of perfect texture for immediate gratification is entirely worth it, haha!
Storing Your Homemade Sourdough Bagels
Proper storage ensures your delicious homemade bagels stay fresh for as long as possible:
- Room Temperature: You can keep bagels in an airtight plastic bag or container at room temperature for 1-3 days. After that, they tend to dry out.
- Freezing for Longer Storage: For extended freshness, freeze your bagels! Once completely cooled, slice them in half (this makes toasting easier later) and store them in a freezer-safe bag or container. They can last for several months in the freezer. Thaw them at room temperature or pop them directly into a toaster for a quick, fresh-tasting treat whenever a craving strikes.
Are Sourdough Bagels Healthier Than Regular Yeast Bagels?
Yes, sourdough bagels offer distinct health advantages over their conventional yeast counterparts. Because sourdough relies on wild yeast and lactic acid bacteria for fermentation, the dough undergoes a natural fermentation process. This process helps to break down complex carbohydrates and phytic acid, making the nutrients in the flour more bioavailable and easier for our bodies to digest. Many people find sourdough products, including bagels, to be less likely to cause digestive discomfort compared to breads made with commercial yeast. So, when you enjoy your homemade sourdough bagels, you’re not just savoring incredible flavor and texture, but also reaping the benefits of traditional fermentation!
Now, go forth and enjoy your perfectly crafted homemade sourdough bagels!
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Easy Sourdough Bagels
Ingredients
- 2 cups (400g) active sourdough starter, fed in last 12 hours
- 1 ¼ cups (300g) warm water (if your starter is thick, use up to 1/4 cup more)
- 1 tablespoon (13.63g) oil
- 5 ½ to 6 cups (687.5-750g) flour*
- 1 tablespoon (15g) salt
- optional ingredients for bagel dough**
- 1 tablespoon (14.4g) baking soda
For Topping:
- 1 egg***
- 1 tablespoon (14.8g) water
- Toppings of choice: sesame or poppy seeds, dried onion flakes(rehydrated 10 minutes), cheese, Everything Bagel, etc.
Instructions
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Mix starter, water, oil, flour, and salt together and then let rest for 10 minutes.
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Knead the dough in a stand mixer with a dough hook on low speed for about 4 minutes, or by hand 6-8 minutes. The dough will be very stiff.
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Transfer to a greased large bowl and let rise for 4 hours. Fold the dough over on itself 2 times (or try to, sometimes I don’t always remember both folds and it’s okay).
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Pour out the dough onto a floured surface (a lightly floured tea-towel works great), knead a couple of times, flatten and cut into 12-18 equal pieces (about 5 oz. each).
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Shape the bagels by making each piece into a ball and using your thumb to punch a hole through the middle of the ball, stretching to make the center hole. Set the shaped bagels on a parchment or silicone lined baking sheet (12 will fit on one large sheet, if making 18, use two smaller sheets) – they are known for sticking, so this will make removing them much easier.
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Cover the shaped bagels with a damp towel (the one used for cutting works great) and let sit for about an hour.
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Fill a large 12-inch skillet 1/2 to 3/4 full with water and add the tablespoon of soda. Bring it to a boil. Start the oven preheating to 450 degrees at this time.
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When the water is boiling, drop as many bagels as will fit, one at a time, into the boiling water. Boil for 1 minute, turning at the halfway mark. Use a slotted spoon to place the bagels back on the baking sheet. Continue until all the bagels have been boiled.
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Brush the bagels with an egg glaze (or milk) at this point if you wish, and top with your desired toppings.
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Bake for 14 to 15 minutes, alternating pans at the halfway point if needed. Cool on a rack.
Notes
**In addition to toppings, you can add flavors to the dough. Ideas to add to bagel dough include:
- 1-2 teaspoons onion powder and/or dried flakes for onion bagels.
- 1/2 cup grated cheese for cheese bagels (top with cheese, too).
- 2-3 teaspoons dried herbs.
- 1/3 to 1/2 cup raisins + 1-2 teaspoons cinnamon.
***You can also glaze with whole milk or cream instead of egg+water. The glazes create the shiny bagel top and helps any toppings to stick.
Nutrition
More Sourdough Recipes To Try:
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This recipe has been updated – it was originally published in March of 2012, and now includes even more tips and tricks for perfect homemade sourdough bagels.