Sourdough Bagels are a delicious twist on the classic favorite, bringing a tangy flavor and chewy texture that only sourdough can offer. They have that perfect golden crust, a slight crunch when you bite in, and a soft, doughy inside that feels just right. The natural fermentation of the sourdough starter gives these bagels a little extra depth that makes them stand out from regular bagels.
I love making sourdough bagels because the process feels special—it’s like giving time to the dough to develop those amazing flavors. I find that boiling them before baking really helps get that shiny crust and chewy bite that we all crave. Plus, dough made with sourdough starter has this wonderful, subtle tang that I find makes any topping taste even better, whether it’s cream cheese, jam, or just butter.
One of my favorite ways to enjoy these bagels is fresh out of the oven with a smear of cream cheese and a sprinkle of everything bagel seasoning. They’re also fantastic toasted the next day, perfect for a quick breakfast or snack. If you’ve never tried making your own bagels, I’d say give sourdough bagels a shot—you’ll enjoy the whole experience from start to finish, and they’ll fill your kitchen with the most comforting aroma.
Key Ingredients & Substitutions
Sourdough starter: This is the heart of the recipe, giving the bagels their signature tang and chewy texture. If you don’t have a starter, you can try using active dry yeast as a quick alternative, but the flavor will be different.
Bread flour: It’s best for chewiness thanks to its high protein. If all you have is all-purpose flour, you can use it but expect a softer bagel with less chew.
Sweetener (sugar or barley malt syrup): This helps the bagels brown and adds subtle sweetness. Barley malt syrup is traditional but honey or brown sugar also work well.
Toppings: Traditional ones like sesame or poppy seeds add crunch and flavor. Feel free to use oats or coarse salt for a unique twist, or leave plain for a simple bagel.
How Do You Get That Perfect Chewy Texture and Shiny Crust?
The boil-and-bake method is key to classic bagel texture and crust. Boiling the shaped bagels briefly firms the surface, making it dense and chewy while creating that shiny crust once baked.
- Boil 1-2 minutes per side in simmering water with a touch of sugar or honey.
- Drain well to avoid sogginess and keep the bagel shape.
- Add toppings right after boiling while the surface is still wet to help them stick.
- Bake at a high temperature (425°F) to get a golden, crisp exterior.
Taking your time with fermentation also helps develop flavor and texture, so don’t rush the dough’s rise. A longer, cooler ferment improves the sour tang and chewiness.
Equipment You’ll Need
- Large mixing bowl – for combining and fermenting your dough easily.
- Wooden spoon or dough scraper – helps mix the dough without sticking to your hands.
- Floured work surface – gives you space to knead and shape the bagels smoothly.
- Large pot – for boiling the bagels before baking to get that chewy crust.
- Slotted spoon – makes it easy to lift bagels from boiling water without breaking.
- Baking sheet lined with parchment paper – prevents sticking during baking and makes cleanup easy.
- Cooling rack – lets bagels cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Try adding cinnamon and raisins to the dough for a sweet breakfast option.
- Mix in dried garlic or onion flakes for a savory twist that pairs well with cream cheese.
- Top with everything bagel seasoning for classic flavor and nice crunch.
- Swap sesame or poppy seeds for caraway seeds to give a nutty, slightly spicy kick.
How to Make Sourdough Bagels?
Ingredients You’ll Need:
For The Dough:
- 1 cup (240g) active sourdough starter (100% hydration)
- 1 1/2 cups (360ml) warm water
- 4 cups (480g) bread flour, plus extra for dusting
- 2 tablespoons sugar or barley malt syrup
- 1 1/2 teaspoons salt
- 1 tablespoon vegetable oil (optional, for dough)
For The Toppings (Optional):
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
- Oats
- Coarse salt
How Much Time Will You Need?
This recipe requires about 15 minutes of active prep time, plus 4 to 6 hours of fermentation at room temperature or overnight refrigeration for flavor development. After that, boiling and baking take around 40 minutes total. All in all, plan for about 5 to 7 hours from start to finish, mostly hands-off time for dough fermenting and resting.
Step-by-Step Instructions:
1. Mixing and Kneading the Dough:
In a big bowl, mix your sourdough starter with warm water until combined. Stir in the sugar or barley malt syrup until it dissolves. Gradually add the bread flour and salt, mixing with a spoon or your hands until you get a rough dough.
Turn the dough onto a floured surface and knead for about 10 minutes until it feels smooth and elastic. If you’d like, add a tablespoon of vegetable oil to keep the dough soft. Place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it ferment at room temperature for 4 to 6 hours or until it looks a bit puffy. For deeper flavor, you can refrigerate it overnight instead.
2. Shaping the Bagels:
Once fermented, turn the dough out onto a floured surface and divide it into 8 equal pieces. Roll each piece into a smooth ball. Using your thumb, poke a hole through the center of each ball and gently stretch the hole until it’s about 2 to 3 inches wide, forming a classic bagel shape.
Place the bagels on a parchment-lined baking sheet, cover with a clean towel, and let them rest for 30 to 60 minutes before boiling.
3. Boiling and Baking the Bagels:
Preheat your oven to 425°F (220°C). Fill a large pot with water and bring it to a boil, then reduce to a simmer. Stir in 1 tablespoon of sugar or honey to help create a shiny crust.
Boil the bagels a few at a time, about 1 to 2 minutes on each side. Use a slotted spoon to lift them out, letting excess water drip off, then place them on a clean kitchen towel.
While the bagels are still wet, sprinkle your favorite toppings on them so they stick well.
Arrange the bagels back on the parchment-lined baking sheet and bake for 20 to 25 minutes until they’re golden brown and crusty.
Cool them on a wire rack before slicing and enjoy fresh or toasted with your favorite spreads!
Can I Use Frozen Sourdough Starter for This Recipe?
Yes, you can! Just make sure to fully revive and feed your starter a few days before baking to get it active and bubbly. This helps the dough rise properly and develop flavor.
Can I Make the Dough Ahead of Time?
Absolutely! After mixing, you can ferment the dough overnight in the refrigerator. This slow fermentation actually enhances the sourdough flavor and makes shaping easier the next day.
How Should I Store Leftover Bagels?
Store any leftovers in an airtight container or bag at room temperature for up to 2 days. For longer storage, freeze them tightly wrapped, then toast straight from frozen for a fresh taste.
What Toppings Work Best on Sourdough Bagels?
Traditional toppings like sesame seeds, poppy seeds, and everything bagel seasoning are great choices. You can also experiment with oats, coarse salt, or even garlic flakes for a unique twist.
