Sourdough bagels are a delightful twist on the classic bagel recipe, bringing in the tangy flavor of sourdough starter to create a chewy, crispy, and flavorful result. Whether you’re a fan of traditional bagels or looking to try something new, this sourdough bagel recipe will surely impress. With a perfect balance of texture, flavor, and aroma, these bagels are a real treat for breakfast or any time of the day. Plus, making them from scratch gives you the satisfaction of enjoying fresh, homemade bread with no preservatives or artificial ingredients.
The process of making sourdough bagels requires a bit of patience, but the results are completely worth it. You’ll need a sourdough starter (which can be homemade or purchased), a few basic pantry ingredients, and some time for the dough to rise. The dough is boiled before baking, which is key to creating that signature chewy texture and golden brown exterior. Whether you enjoy them plain or with your favorite toppings, sourdough bagels are versatile and can be customized with different flavors or fillings.
This step-by-step guide will walk you through everything you need to know to make sourdough bagels from scratch. By the end of the process, you’ll be able to savor warm, homemade bagels with a unique sourdough twist. Plus, you’ll learn some useful tips and tricks for getting the best results. Get ready to add this satisfying recipe to your baking repertoire!
Why You Will Love Making This Recipe
Making sourdough bagels at home comes with several rewarding benefits. First and foremost, there’s the incredible flavor. The tangy depth that the sourdough starter imparts to the dough is what sets these bagels apart from traditional store-bought versions. The natural fermentation process creates a richer taste and makes these bagels more flavorful, with that signature sourdough tang.
Another reason you’ll love this recipe is the texture. Sourdough bagels are known for being chewy and dense, with a golden, crisp crust. The process of boiling the bagels before baking helps to develop that perfect, chewy texture that is synonymous with bagels, and the crispy, caramelized outer crust will have you craving more.
Making bagels from scratch also offers an opportunity for creativity. You can easily customize the dough by adding toppings such as sesame seeds, poppy seeds, or everything bagel seasoning. The dough can also be shaped into traditional round bagels or other fun variations like twists or knots.
This recipe is also great for those who enjoy the process of baking. While the dough does require some time to rise and develop its flavors, the steps themselves are fairly simple, and the hands-on time is minimal. If you already love making sourdough bread or other baked goods, this recipe will be a perfect addition to your baking repertoire. Plus, there’s nothing quite like the satisfaction of biting into a fresh bagel that you made yourself!
Ingredients
- 1 cup active sourdough starter
- 1 cup warm water
- 3 cups bread flour
- 2 teaspoons salt
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 1 tablespoon malt syrup or honey (for boiling)
- Sesame seeds, poppy seeds, or other toppings (optional)
Equipment Used
- Mixing Bowl: A large bowl for mixing and kneading the dough. It should be big enough to allow room for the dough to rise during fermentation.
- Dough Scraper: Helpful for scraping the dough out of the bowl and for dividing it into equal portions for shaping the bagels.
- Measuring Cups and Spoons: Accurate measurements are key to the success of any recipe, so make sure you have a set of measuring cups and spoons on hand.
- Flour Sifter (Optional): If you’re using whole wheat flour or just want to ensure an even distribution of ingredients, a flour sifter can help.
- Slotted Spoon: A slotted spoon is essential for gently lowering the bagels into the boiling water and removing them once they’re done cooking.
- Baking Sheet: A large, rimmed baking sheet to place the shaped bagels before boiling and baking. It’s recommended to line it with parchment paper for easier removal after baking.
- Boiling Pot: A large pot for boiling the bagels. It should be deep enough to fully submerge the bagels and allow them to float.
- Oven: Preheat your oven to 425°F (220°C) to ensure even baking. A convection oven is a great option if you have one, as it promotes an even crust.
- Cooling Rack: After baking, place the bagels on a wire cooling rack to allow air circulation and prevent them from getting soggy.
- Pastry Brush (Optional): If you’re topping the bagels with seeds, a pastry brush can be used to brush water over the bagels before sprinkling toppings, ensuring they stick well.
Directions & Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine your sourdough starter and warm water. Stir until the starter is dissolved, then add the bread flour, salt, sugar, and olive oil. Mix until the dough comes together, then knead on a lightly floured surface for about 8-10 minutes until the dough is smooth and elastic.
Step 2: Bulk Fermentation
Place the dough in a lightly oiled bowl and cover it with a damp towel or plastic wrap. Let it rise at room temperature for about 4-6 hours, or until it has doubled in size.
Step 3: Shape the Bagels
Once the dough has risen, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. Roll each piece into a ball and poke a hole in the center with your finger. Gently stretch the hole until it is about 2 inches wide. Place the shaped bagels on a parchment-lined baking sheet and cover them with a damp cloth. Let them rest for about 30 minutes.
Step 4: Boil the Bagels
Bring a large pot of water to a boil. Add the malt syrup or honey to the water, then carefully drop the bagels into the water. Boil each bagel for about 1 minute on each side, then remove them with a slotted spoon and place them back on the baking sheet.
Step 5: Bake the Bagels
Preheat your oven to 425°F (220°C). Bake the bagels for 20-25 minutes, or until they are golden brown and crispy on the outside. Remove them from the oven and let them cool on a wire rack.
Nutritional Information
Each homemade sourdough bagel is packed with flavor and provides essential nutrients. Here’s the approximate nutritional breakdown for one bagel:
- Calories: 220
- Carbohydrates: 45g
- Protein: 6g
- Fat: 1g
- Fiber: 2g
- Sugar: 3g
- Sodium: 250mg
Sourdough bagels are a great source of energy, thanks to the carbohydrates from the flour. The added fiber will keep you fuller for longer, and the protein content offers a modest boost to your daily intake. While not particularly high in fat, these bagels still make a delicious and satisfying option for breakfast or a snack. Be mindful of any toppings or spreads you add, as they may alter the nutritional content.
Variations
- Cinnamon Raisin Sourdough Bagels: Add 1/2 teaspoon of cinnamon and 1/2 cup of raisins to the dough for a sweet twist.
- Everything Bagels: After boiling, brush the bagels with water and sprinkle with a mixture of sesame seeds, poppy seeds, garlic powder, onion powder, and salt.
- Whole Wheat Sourdough Bagels: Substitute 1 cup of whole wheat flour for part of the bread flour to add a slightly nutty flavor and more fiber.
Frequently Asked Questions
Q: Can I use store-bought sourdough starter for this recipe?
A: Yes, you can use a store-bought sourdough starter if you don’t have a homemade one. Just make sure it’s active and bubbly.
Q: How do I know when the dough has risen enough?
A: The dough should double in size and feel slightly airy. You can test it by gently pressing your finger into the dough; if it leaves an indent, it’s ready for shaping.
Q: Can I freeze these bagels?
A: Yes, you can freeze the bagels after baking. Let them cool completely, then store them in a freezer-safe bag. Reheat them in the oven for a few minutes when you’re ready to enjoy.
Pro Tips By Emma
- Sourdough Starter: Make sure your starter is active before using it for the dough. A healthy starter will ensure better flavor and rise.
- Boiling Tip: The key to that chewy texture is boiling the bagels before baking. Don’t skip this step!
- Shape Consistency: Try to keep your bagels uniform in size so they cook evenly.
Serving Suggestions
Sourdough bagels are versatile and can be enjoyed in many ways. For breakfast, spread with cream cheese, avocado, or your favorite jam. They also make an excellent sandwich base; fill them with eggs, smoked salmon, or turkey for a hearty lunch. For a simple treat, toast your bagels and add a smear of butter or peanut butter.
How to Make Perfect Sourdough Bagels from Scratch
Equipment
- Mixing Bowl: A large bowl for mixing and kneading the dough. It should be big enough to allow room for the dough to rise during fermentation.
- Dough Scraper: Helpful for scraping the dough out of the bowl and for dividing it into equal portions for shaping the bagels.
- Measuring Cups and Spoons: Accurate measurements are key to the success of any recipe, so make sure you have a set of measuring cups and spoons on hand.
- Flour Sifter (Optional): If you're using whole wheat flour or just want to ensure an even distribution of ingredients, a flour sifter can help.
- Slotted Spoon: A slotted spoon is essential for gently lowering the bagels into the boiling water and removing them once they're done cooking.
- Baking Sheet: A large, rimmed baking sheet to place the shaped bagels before boiling and baking. It’s recommended to line it with parchment paper for easier removal after baking.
- Boiling Pot: A large pot for boiling the bagels. It should be deep enough to fully submerge the bagels and allow them to float.
- Oven: Preheat your oven to 425°F (220°C) to ensure even baking. A convection oven is a great option if you have one, as it promotes an even crust.
- Cooling Rack: After baking, place the bagels on a wire cooling rack to allow air circulation and prevent them from getting soggy.
- Pastry Brush (Optional): If you're topping the bagels with seeds, a pastry brush can be used to brush water over the bagels before sprinkling toppings, ensuring they stick well.
Ingredients
- 1 cup active sourdough starter
- 1 cup warm water
- 3 cups bread flour
- 2 teaspoons salt
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 1 tablespoon malt syrup or honey for boiling
- Sesame seeds poppy seeds, or other toppings (optional)
Instructions
- Step 1: Mix the Dough
- In a large mixing bowl, combine your sourdough starter and warm water. Stir until the starter is dissolved, then add the bread flour, salt, sugar, and olive oil. Mix until the dough comes together, then knead on a lightly floured surface for about 8-10 minutes until the dough is smooth and elastic.
- Step 2: Bulk Fermentation
- Place the dough in a lightly oiled bowl and cover it with a damp towel or plastic wrap. Let it rise at room temperature for about 4-6 hours, or until it has doubled in size.
- Step 3: Shape the Bagels
- Once the dough has risen, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. Roll each piece into a ball and poke a hole in the center with your finger. Gently stretch the hole until it is about 2 inches wide. Place the shaped bagels on a parchment-lined baking sheet and cover them with a damp cloth. Let them rest for about 30 minutes.
- Step 4: Boil the Bagels
- Bring a large pot of water to a boil. Add the malt syrup or honey to the water, then carefully drop the bagels into the water. Boil each bagel for about 1 minute on each side, then remove them with a slotted spoon and place them back on the baking sheet.
- Step 5: Bake the Bagels
- Preheat your oven to 425°F (220°C). Bake the bagels for 20-25 minutes, or until they are golden brown and crispy on the outside. Remove them from the oven and let them cool on a wire rack.
Notes
Add a Flavor Boost: Incorporate seeds, herbs, or spices like garlic powder or onion powder into the dough for added depth of flavor.
Boil Longer for Extra Chewiness: Boiling the bagels for a minute or two longer will give them a thicker, chewier crust.