Sourdough Bagels

This easy sourdough bagels recipe makes the most delicious, chewy bagels you'll ever have!

Only a few ingredients and minimal steps are needed for this simple overnight recipe.

I'm so excited to share this bagel recipe with you guys! When I say it's the easiest sourdough bagel you'll ever make, I'm not exaggerating!

Just like our sourdough dutch baby, sourdough english muffins, and our soft sourdough berry sweet rolls, you'll love the minimal steps that stand between you and your sourdough dreams!

The topping choices are endless and you'll love the chewy texture and amazing sourdough flavor in every bite.

Making bagels has never been so easy, so let's get started!

Sample baking schedule

Before we dive into the details, let's look at a typical schedule for making these sourdough bagels.

For reference, the ambient temperature of my kitchen is 68°F (20°C). If your kitchen is colder, fermentation could take longer during each phase. If it's warmer, the phases will be shorter.

• 8 AM - Feed starter. (At 68°F my starter can be used in 8-12 hours)
• 8 PM - Mix bagel dough in a stand mixer, cover, and let sit at room temperature overnight.
• 7 AM - Divide bagel dough, shape, and cover with a tea towel.
• 7:30 AM - Prepare boiling water and preheat the oven.
• 8 AM - Boil bagels, add toppings, and bake.

If your kitchen is warmer than 70°F, the fermentation will be shorter than in the example above. You will need to keep an eye on your starter and your dough to make sure it does not over-prove.

In warmer kitchens, the sourdough starter could be ready to bake within as little as 4 hours.

Adjust the baking schedule to accommodate the ambient temperature of your kitchen. This can take some trial and error!

Step-by-step instructions

Make sure your starter has been fed and is active when you mix the dough. The starter is optimal when used at its peak in the jar!

1. MIX DOUGH AND FIRST RISE

• In the bowl of a stand mixer, stir together the starter, water, honey, and salt with a spatula.
• Add the bread flour and use your hands to bring the ingredients together as best as possible. The dough will be very stiff.
• Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes.

• Cover the bowl and let rest at room temperature for 8-12 hours or until doubled in size.

2. DIVIDE AND SHAPE

• Turn the dough out onto a clean work surface and use a bench scraper to divide it into 8 equal pieces.
• Roll each piece into a ball and use your thumb to poke a hole into the middle of each piece.

3. SECOND RISE

Arrange the bagels evenly on a parchment-lined baking sheet, cover them with a tea towel, and let them rest for 30-60 minutes or until puffy.

• While the bagel dough is rising, preheat your oven to 425°F (218°) and prepare a pot of boiling water, at least 3" deep, with 1 tablespoon of sugar added.

4. BOIL BAGELS

• Boil the bagels, a few at a time, for 2 minutes on each side and place them back onto the parchment paper.

5. ADD BAGEL TOPPINGS

• Let the bagels cool off enough to handle them and dip one side of each bagel in your choice of topping, or leave plain. Place back onto a baking sheet.

6. BAKE

Bake the bagels for 25 minutes or until golden brown on the outside.

Homemade bagel varieties

Try any of the following or a combination of them.

• sesame seeds
• Everything Bagel Seasoning
• poppy seeds
• salt - sprinkle on top, do not dip!
• shredded cheese

Best bagel toppings

My favorite way to enjoy these sesame seed sourdough bagels is toasted and then topped with cream cheese and a ripe tomato slice. Here are a few other options!

Tips for Success

Why are bagels boiled before baking? Boiling the bagels quickly cooks the outside of the bagel which ensures that they hold their shape during baking.

Boiling also causes the starches to release and become gelatinous on the outside of the bagel. This sticky coating helps the toppings to stick before baking and gives the bagels that shiny, crispy exterior we all love.

Why do you add sugar to the water when boiling bagels? The sugar adds caramelization and crispiness to the outside crust.

If you don't have a stand mixer, knead the dough by hand for about 10 minutes. The dough is very thick and requires a lot of elbow grease.

Don't have a kitchen scale to measure flour?

Use the scoop and level technique to measure your flour if you do not have a kitchen scale. To do this, use a spoon to fluff up the flour in the bag. Use a spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butterknife and level off the top. This should give you the most accurate measurement for flour.

Because flour is measured by weight in these recipes, if the flour is scooped straight out of the bag with the measuring cup, there will be more flour than is called for in the recipe.

Tips for baking in warm and/ or high humidity areas - When baking in high humidity and/or warmer areas, it's often a good practice to use less water and bake a little longer than the recipe calls for. Reduce the water by 50 grams in the initial mix and then slowly add the remaining water until you achieve the correct hydration level. You may need to bake the bagels a few minutes longer. This will take some trial and error!

How to store and freeze bagels

Store cooked bagels, covered, at room temperature for up to 1 week. Storing in the fridge is not recommended.

To freeze baked bagels, let them cool completely. Wrap bagels individually in plastic wrap and place them in a freezer-safe container for up to 3 months.

To reheat bagels, let them thaw on counter if frozen. Cut in half and heat in a toaster or toaster oven.

Other recipes you may like:

• einkorn sourdough bread
• slow cooker sourdough bread
• sourdough banana nut muffins
• sourdough banana bread

We really hope you enjoy this recipe. Let us know what you think in the comment section below!