Can you imagine waking up to the most amazing smell wafting through your home? It's a cozy Sunday morning, you're still in your PJs, and your kitchen is filled with the absolutely heavenly aroma of freshly baked Sourdough Bagel Recipe. That magical first bite (you know, the one where you just can't wait for it to cool properly!) reveals a glossy, golden-brown crust that gives way to the most perfectly chewy interior.
Here's a little secret between us baking friends: while some folks might find the idea of a sourdough bagel recipe a bit scary (I totally get it!), it's actually one of the most fun and rewarding projects you can tackle in your kitchen. Forget those store-bought bagels that taste like they've forgotten what flavor is – this recipe transforms simple ingredients from your pantry into these gorgeous, artisanal-quality bagels that would make any New York baker do a double-take.
Why You'll Love This sourdough bagel recipe
Hold onto your apron, because this sourdough bagel recipe is about to become your new favorite baking adventure! As someone who's tested countless bagel recipes over the years, I can tell you with complete confidence that this version hits all the right notes – that perfect chewy texture, beautiful brown crust, and complex sourdough flavor that makes your taste buds dance!
What makes this sourdough bagel recipe truly special is how it breaks down an artisanal baking process into totally manageable steps. No fancy equipment needed – just your sourdough starter and basic kitchen tools you already have. The slow fermentation process does all the heavy lifting, developing those amazing flavors while you go about your day. And let me tell you, there's nothing quite like the pride of pulling your own perfectly shaped, golden-brown bagels out of the oven!
You'll especially love how versatile these sourdough bagel recipe are. Want them plain? Absolutely delicious. Feeling fancy? Add your favorite toppings! The dough from this sourdough bagel recipe handles everything beautifully, from classic sesame seeds to creative combinations like caramelized onions and herbs. Plus, they freeze wonderfully, so you can always have fresh-tasting bagels ready to go.
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Ingredients
For the Bagel Dough:
- 500g bread flour (high protein content is crucial for proper bagel texture)
- 200g active sourdough starter (100% hydration, fed 4-8 hours before use)
- 250g filtered water
- 12g sea salt
- 20g honey or barley malt syrup (enhances browning and adds authentic bagel flavor)
For the Water Bath:
- 2 quarts water
- 2 tablespoons honey or barley malt syrup
- 1 tablespoon baking soda
Optional Toppings:
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
- Dried onion flakes
- Coarse sea salt
Sourdough Bagel Recipe Instructions
Making the Dough
- Feed Your Starter Begin by feeding your sourdough starter 4-8 hours before making the dough. It should be bubbly and pass the float test when ready.
- Mix the Dough
- In a large bowl, combine the active starter and filtered water, mixing until the starter is well dispersed
- Add the bread flour, salt, and honey
- Mix until no dry flour remains
- Cover and let rest for 30 minutes to allow flour hydration
- Develop the Gluten
- Perform 4 sets of stretch and folds at 30-minute intervals
- The dough should become smoother and more elastic with each set
- After the final fold, cover and let ferment at room temperature (68-72°F) for 4-6 hours
- Cold Fermentation
- Transfer the dough to the refrigerator for 8-12 hours or overnight
- This cold fermentation develops flavor and makes the dough easier to shape
Shaping and Baking
- Shape the Bagels
- Remove the dough from the refrigerator
- Divide into 8 equal portions (about 115g each)
- Shape each portion into a tight ball
- Create the bagel hole by poking your thumb through the center and gently expanding the hole to about 2 inches
- Place shaped bagels on a parchment-lined baking sheet
- Final Proof
- Cover the shaped bagels loosely with plastic wrap
- Let proof at room temperature for 2-4 hours, or until noticeably puffy
- Perform the float test - a properly proofed bagel should float in cold water
- Prepare for Baking
- Preheat your oven to 450°F (230°C)
- Bring the water bath ingredients to a gentle boil
- Prepare your toppings if using
- Boil the Bagels
- Boil each bagel for 30 seconds per side
- Remove with a spider strainer, letting excess water drip off
- If adding toppings, apply them immediately while the bagel is still wet
- Bake
- Place boiled bagels on a parchment-lined baking sheet
- Bake for 20-25 minutes, rotating the pan halfway through
- Bagels should be golden brown with a firm crust
- Cool on a wire rack for at least 30 minutes before slicing
Equipment For Sourdough Bagel Recipe
Before diving into the sourdough bagel recipe, ensure you have these essential tools:
- Large mixing bowl
- Kitchen scale (crucial for accuracy)
- Dough scraper
- Large pot for boiling
- Baking sheets
- Parchment paper
- Spider strainer or slotted spoon
- Cooling rack
Serving Suggestions
Transform your freshly baked sourdough bagel recipe into a memorable meal with these serving ideas:
- Classic: Cream cheese, lox, capers, and red onion
- Breakfast: Scrambled eggs, cheese, and fresh herbs
- Lunch: Avocado, tomato, and everything bagel seasoning
- Sweet: Cream cheese and fresh fruit preserves
Storage and Freezing
Fresh sourdough bagel recipe are best enjoyed within 24 hours of baking. To store:
- Room Temperature: Keep in a paper bag for 1-2 days
- Freezer: Slice bagels before freezing, store in an airtight container for up to 3 months
- Reheat frozen bagels directly in the toaster - no need to thaw
Top Tip
Temperature Control: Keep your dough temperature consistent during fermentation for best results
Proper Shaping: Ensure the bagel hole is large enough, as it will shrink during proofing and baking
Water Bath: Don't skip the boiling step - it's crucial for achieving that classic chewy bagel texture
Steam: Place a shallow pan with hot water on the bottom rack while baking for better crust development
Grandma's Magic Touch
Let me share something special with you about this sourdough bagel recipe. You know those recipes that just taste like a warm hug? That's exactly what happened when my grandmother first taught me this one in her cozy little kitchen.
"A watched pot never boils, and a rushed sourdough never rises," she'd say with a wink while teaching me this sourdough bagel recipe. Oh, how right she was! While other recipes might rush you along, Grandma taught me that the real magic happens in those quiet moments when you're just letting the dough do its thing.
Here are some of Grandma's special tricks that make this sourdough bagel recipe absolutely foolproof:
- The Palm Test - She never relied on timers for proofing. Instead, she'd gently press the dough with her palm. "If it feels as soft as your earlobe, sweetie, it's ready!" (I still use this trick every time!)
- The Love Pat - When shaping the bagels, she'd give each one a tiny pat. "Just like tucking in a baby," she'd laugh. "They need to know you care!"
- The Weather Watch - On humid days, she'd use just a touch less water. "The dough knows when it's raining, dear. We have to listen to what it tells us."
My favorite memory is how she'd hum her favorite tunes while kneading the dough. "Happy bakers make happy bagels," she'd say. And you know what? This sourdough bagel recipe turns out perfect every time I remember to channel her peaceful, joyful energy.
So when you're making these bagels, take a deep breath and imagine my grandma in her flour-dusted apron, smiling and saying, "Baking is just like giving love - you can't rush it, you can't fake it, and there's always enough to share."
FAQ
Are sourdough bagels healthier than regular bagels?
Sourdough bagels offer several health advantages over regular bagels. The natural fermentation process breaks down gluten and phytic acid, making nutrients more bioavailable and easier to digest. They also have a lower glycemic index, which means they won't spike your blood sugar as much as regular bagels. Additionally, the beneficial bacteria in sourdough help create prebiotics that support gut health and improve overall digestion.
Why are my sourdough bagels so chewy?
The signature chewiness in sourdough bagels comes from three key factors: high-protein bread flour, proper gluten development, and the traditional boiling process. The long fermentation of sourdough strengthens the gluten network, while boiling the bagels before baking gelatinizes the starches on the surface. This creates that characteristic dense, chewy texture that makes bagels so satisfying.
Why is sourdough bread not fattening?
Sourdough bread, including bagels, isn't typically fattening because the fermentation process alters its carbohydrate structure. The beneficial bacteria consume some of the sugars during fermentation, lowering the overall carbohydrate content. Additionally, sourdough's lower glycemic index means it's digested more slowly, helping you feel fuller longer and preventing rapid blood sugar spikes that can lead to weight gain.
What is the best bread flour for bagels?
For the best sourdough bagels, use bread flour with a protein content of 12-14%. King Arthur Bread Flour and Bob's Red Mill Artisan Bread Flour are excellent choices, as their high protein content develops strong gluten networks essential for that perfect bagel chew. Avoid all-purpose flour, as its lower protein content won't provide the same sturdy structure and satisfying texture that make bagels special.
How did your sourdough bagel recipe turn out?
This recipe is sure to impress with its perfect balance of chewy artisanal texture, classic sourdough tang, and that irresistible golden crust. If you're a fan of [homemade bread and artisanal baking], be sure to try our Banana Oat Pancakes Recipe next – another easy-to-make yet delicious treat!
Did you make this Sourdough Bagel Recipe? We'd love to hear about your experience! Leave a star rating and share your thoughts in the comments.
Did you try any creative twists or use any unique ingredients? Your feedback not only helps others but also Authentic Sourdough Bagel Recipe - Chewy and Delicious
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Pairing
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Easy Sourdough Bagel Recipe
Equipment
- Large mixing bowl
- Kitchen scale
- Dough scraper
- Large pot for boiling
- Baking sheets
Ingredients
For the Bagel Dough:
- 500 g bread flour
- 200 g active sourdough starter 100% hydration
- 250 g filtered water
- 12 g sea salt
- 20 g honey or barley malt syrup
For the Water Bath:
- 2 quarts water
- 2 tablespoons honey or barley malt syrup
- 1 tablespoon baking soda
Optional Toppings:
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
- Dried onion flakes
- Coarse sea salt
Instructions
Day 1:
- Feed sourdough starter 4-8 hours before making dough
- Mix starter and water until well combined
- Add flour, salt, and honey
- Mix until no dry flour remains
- Perform 4 sets of stretch and folds at 30-minute intervals
- Bulk ferment at room temperature for 4-6 hours
- Refrigerate overnight (8-12 hours)
Day 2:
- Divide dough into 8 equal portions (115g each)
- Shape into balls
- Create holes and shape into bagels
- Proof at room temperature for 2-4 hours
- Boil each bagel for 30 seconds per side
- Add toppings if desired
- Bake at 450°F (230°C) for 20-25 minutes
Notes
- Ensure starter is active and bubbly before use
- Dough should pass the float test before shaping
- Larger bagel holes are better as they shrink during proofing
- Cool completely before slicing
Emily says
Yummy