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Sourdough Bagels

Freshly baked sourdough bagels, some topped with flaky salt and some topped with an everything bagel topping.

Making sourdough bagels used intimidate me so it took me quite awhile to even attempt making them. A few years ago I finally decided to play around with making them and quickly found it was so much easier than I expected. And on top of that, they were some of the best bagels I had ever tasted!

These sourdough bagels are simple to make and have a delightfully chewy crust, are soft and fluffy inside and the subtle sourness that makes a good sourdough. Even if you are intimidated to make your own sourdough bagels I encourage you to give this recipe a try. I think you will be pleasantly surprised at how easy it actually is.

Ingredients you will need for sourdough bagels:

  • ½ cup to 1 cup of bubbly, active sourdough starter (I suggest feeding your starter 4-6 hours before starting the dough to ensure it’s nice and active.)
  • 2 tablespoons honey (or sugar)
  • 2 teaspoons salt
  • 1 cup lukewarm water (not too hot, as it could kill the yeast)
  • 3 1/2 cups all-purpose flour
  • Everything bagel topping (optional)

For the water bath:

  • 8 cups water
  • 1 tbls baking soda
  • 1 tbls sugar

Directions:

12 hours before you will be shaping the bagels (or the night before):

  • 1.) Prepare the dough by putting the sourdough starter, honey (or sugar), salt and water into the bowl of a stand mixer and stir together until combined.
  • 2.) Add 2 cups of the flour and with the dough hook attachment start blending the flour and wet mixture together on low. Once the dough has come together it will be very wet and sticky. Continuing with the mixture on low gradually add more flour 1/2 cup at a time waiting for the flour to be well incorporated into the dough before adding the next 1/2 cup of flour. Continue doing this until the dough comes together.
  • 3.) Let the mixer continue to kneed the dough for 10 minutes. You can do this by hand if you don’t have a stand mixer but it will take a lot of elbow grease to get the dough to come together, just keep that in mind.
  • 4.) After 10 minutes remove the dough from the mixer. It should be smooth and just barely sticky. Shape into a ball and pace in a large mixing bowl. Cover securely with plastic wrap and leave out at room temp for 12 hours or overnight.

The next morning:

  • 5.) Line a cookie sheet with parchment paper. The parchment paper is necessary to keep the dough from sticking.
  • 6.) Remove the dough from the bowl onto your work surface. Using a knife or pastry cutter divide the dough into 8 equal parts, I do this by gently shaping the dough into a rough circle and cutting it like a pie or pizza.
Woman cutting sourdough bagel dough into pieces for shaping into bagels.
  • 7.) To shape the bagels form each piece of dough into a ball, press gently to flatten slightly and using the thumb and pointer finger make a hole in the middle the dough. Stretch the dough out into an even circle with the hole in the middle. Place the shaped dough onto the parchment lined cookie sheet.
Woman shaping sourdough bagel dough into the bagel shape and placing on a parchment paper lined cookie sheet.
  • 8.) Once you have shaped all the bagels cover the cookie sheet with kitchen towel and let rest for another 2-3 hours at room temp until they have puffed up a bit.
Risen bagel dough ready to be boiled and baked.
For this batch I made 4 larger bagels and 8 mini bagels.
  • 9.) Once the bagels have puffed enough preheat the oven to 425 degrees and prepare the water bath by putting 8 cups of water into a large pot along with the baking soda and sugar. Bring to a low boil.
  • 10.) Prepare two more baking sheets lined with parchment paper.
Boiling bagel dough before baking.
  • 11.) Gently add the bagels to the boiling water making sure not to crowd the pot. I usually do one or two at a time. Let the bagels boil for 1 minute, then flip them over to the other side with a wooden spoon or spatula for another minute. Using a slotted spoon or slotted spatula remove the bagels from the water and place on the parchment lined baking sheets making sure to leave plenty of space between them.
Placing boiled sourdough bagel dough onto a parchment lined cookie sheet.
  • 12.) Top with a light sprinkle of flaky salt and/or some everything bagel topping. (Optional)
Topping boiled sourdough bagel dough with salt and seasonings.
  • 13.) Bake for 20-25 minutes until a light golden brown.
  • 14.) Enjoy fresh from the oven and/or let them cool on a wire rack. Enjoy with your favorite bagel accompaniments!
Freshly baked sourdough bagels cooling on a wire rack.

Notes:

  • Make sure your starter is active and bubbly. If it isn’t you will not get the rise you are wanting. Feed your starter 4-6 hours before making the dough.
  • Do not skip the boil! This is an essential step for that lovely bagel texture.
  • You can make these into mini bagels by cutting the dough into 16 dough balls instead of 8. Just adjust the baking time to 10-15 minutes until the bagels are golden brown.
  • Since this is a basic sourdough bagel recipe you can experiment with any toppings or add ins you would like.

Serving Suggestions:

  • Classic cream cheese: Spread with your favorite cream cheese.
  • Avocado and eggs: Top with mashed avocado, a sprinkle of salt, and a fried egg.
  • Smoked salmon and dill: Layer cream cheese, smoked salmon, capers, and fresh dill.
  • Bagel sandwiches: Use them for breakfast sandwiches or lunch sandwiches. The combinations are endless with this one.

Pin for later!

Pinterest pin for sourdough bagels.
Yield: 8 regular bagels or 16 mini bagels

Sourdough Bagels

Freshly baked sourdough bagels, some topped with flaky salt and some topped with an everything bagel topping.

These sourdough bagels are simple to make and have a delightfully chewy crust, are soft and fluffy inside and the subtle sourness that makes a good sourdough. Even if you are intimidated to make your own sourdough bagels I encourage you to give this recipe a try. I think you will be pleasantly surprised at how easy it actually is.

Ingredients

  • ½ cup to 1 cup of bubbly, active sourdough starter (I suggest feeding your starter 4-6 hours before starting the dough to ensure it's nice and active.)
  • 2 tablespoons honey (or sugar)
  • 2 teaspoons salt
  • 1 cup lukewarm water (not too hot, as it could kill the yeast)
  • 3 1/2 cups all-purpose flour
  • Everything bagel topping (optional)
  • For the water bath:
  • 8 cups water
  • 1 tbls baking soda
  • 1 tbls sugar

Instructions

12 hours before you will be shaping the bagels (or the night before):

  • 1.) Prepare the dough by putting the sourdough starter, honey (or sugar), salt and water into the bowl of a stand mixer and stir together until combined.
  • 2.) Add 2 cups of the flour and with the dough hook attachment start blending the flour and wet mixture together on low. Once the dough has come together it will be very wet and sticky. Continuing with the mixture on low gradually add more flour 1/2 cup at a time waiting for the flour to be well incorporated into the dough before adding the next 1/2 cup of flour. Continue doing this until the dough comes together.
  • 3.) Let the mixer continue to kneed the dough for 10 minutes. You can do this by hand if you don't have a stand mixer but it will take a lot of elbow grease to get the dough to come together, just keep that in mind.
  • 4.) After 10 minutes remove the dough from the mixer. It should be smooth and just barely sticky. Shape into a ball and pace in a large mixing bowl. Cover securely with plastic wrap and leave out at room temp for 12 hours or overnight.

The next morning:

  • 5.) Line a cookie sheet with parchment paper. The parchment paper is necessary to keep the dough from sticking.
  • 6.) Remove the dough from the bowl onto your work surface. Using a knife or pastry cutter divide the dough into 8 equal parts, I do this by gently shaping the dough into a rough circle and cutting it like a pie or pizza.
  • 7.) To shape the bagels form each piece of dough into a ball, press gently to flatten slightly and using the thumb and pointer finger make a hole in the middle the dough. Stretch the dough out into an even circle with the hole in the middle. Place the shaped dough onto the parchment lined cookie sheet.
  • 8.) Once you have shaped all the bagels cover the cookie sheet with kitchen towel and let rest for another 2-3 hours at room temp until they have puffed up a bit.
  • 9.) Once the bagels have puffed enough preheat the oven to 425 degrees and prepare the water bath by putting 8 cups of water into a large pot along with the baking soda and sugar. Bring to a low boil.
  • 10.) Prepare two more baking sheets lined with parchment paper.
  • 11.) Gently add the bagels to the boiling water making sure not to crowd the pot. I usually do one or two at a time. Let the bagels boil for 1 minute, then flip them over to the other side with a wooden spoon or spatula for another minute. Using a slotted spoon or slotted spatula remove the bagels from the water and place on the parchment lined baking sheets making sure to leave plenty of space between them.
  • 12.) Top with a light sprinkle of flaky salt and/or some everything bagel topping. (Optional)
  • 13.) Bake for 20-25 minutes until a light golden brown.
  • 14.) Enjoy fresh from the oven and/or let them cool on a wire rack. Enjoy with your favorite bagel accompaniments!

Notes

Notes:

  • Make sure your starter is active and bubbly. If it isn't you will not get the rise you are wanting. Feed your starter 4-6 hours before making the dough.
  • Do not skip the boil! This is an essential step for that lovely bagel texture.
  • You can make these into mini bagels by cutting the dough into 16 dough balls instead of 8. Just adjust the baking time to 10-15 minutes until the bagels are golden brown.
  • Since this is a basic sourdough bagel recipe you can experiment with any toppings or add ins you would like

Serving Suggestions:

  • Classic cream cheese: Spread with your favorite cream cheese.
  • Avocado and eggs: Top with mashed avocado, a sprinkle of salt, and a fried egg.
  • Smoked salmon and dill: Layer cream cheese, smoked salmon, capers, and fresh dill.
  • Bagel sandwiches: Use them for breakfast sandwiches or lunch sandwiches. The combinations are endless with this one.

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Check out my recipe for Hearty Whole Wheat Sourdough Bread!

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4 Comments

  1. Oh, it’s been too long since I made bagels like this. The store ones are just nothing like it, especially on the west coast, lol. I could not fine a good New York bagel there that I’ve come to love in New Hampshire. And I used to make Sourdough bagels like this all the time when the kids were little. I really need to make me some again and will have to give your recipe a try. They look fantastic!

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