Sourdough bagels are a wonderful twist on the classic bagel, offering that perfect chewy texture and a slight tanginess from the sourdough starter. They have a golden crust that’s crisp on the outside while staying soft and dense inside. These bagels are naturally flavorful and make your kitchen smell absolutely amazing as they bake.
I love making sourdough bagels because they feel like a little weekend project that pays off big time. Watching the dough rise slowly, boiling the bagels before baking them, and seeing them puff up in the oven—it’s a process that feels both calming and fun. Plus, using sourdough means you’re working with natural fermentation, which adds depth to the flavor that store-bought bagels just can’t match.
My favorite way to enjoy sourdough bagels is fresh out of the oven, spread with cream cheese and topped with a bit of smoked salmon or your favorite jam. They’re great for breakfast, lunch, or even a simple snack. If you’re new to bagel making, don’t worry – with a little patience and love, these bagels will become a delicious staple in your kitchen.
Key Ingredients & Substitutions
Sourdough Starter: This gives the bagels their signature tangy flavor and chewiness. Use an active, bubbly starter. If you don’t have sourdough, you can substitute with 2 tsp instant yeast, but the flavor will be less complex.
Bread Flour: High-protein bread flour is important here. It helps create a chewy, dense texture. If you only have all-purpose flour, that works too, but expect a slightly softer bagel.
Barley Malt Syrup or Brown Sugar: Adding this to the boiling water helps the crust brown and adds flavor. If unavailable, just use brown sugar or leave it out; your bagels will still be tasty.
Toppings: Classic choices include everything bagel seasoning, sesame seeds, or poppy seeds. Don’t be afraid to get creative—try garlic flakes, onion flakes, or coarse salt for extra punch.
How Do You Shape and Boil Bagels for the Best Texture?
Shaping and boiling are key steps that shape the bagel’s texture and crumb.
- Shaping: Roll your dough into smooth balls then gently poke a hole with your thumb. Stretch the hole to about 2 inches wide evenly, so it doesn’t shrink during baking.
- Boiling: Boil bagels for 1 minute on each side in water with malt syrup or sugar. This quickly sets the crust and gives bagels their chewy skin.
- Don’t crowd the pot—boil a few at a time. Remove with a slotted spoon and place back on parchment before adding toppings and baking.
This process ensures your bagels will have a shiny, chewy crust and a dense but tender crumb inside. Patience here makes all the difference!
Equipment You’ll Need
- Large mixing bowl – perfect for mixing and fermenting your dough with plenty of room to rise.
- Stand mixer with dough hook (optional) – makes kneading easier and saves your hands some work.
- Rolling pin or your hands – for shaping the dough balls and bagel holes.
- Large pot – essential for boiling bagels before baking to get that chewy crust.
- Slotted spoon – helps you lift bagels out of boiling water safely and easily.
- Baking sheet lined with parchment paper – prevents sticking and catches any toppings that fall off.
- Cooling rack – lets bagels cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Add cinnamon and raisins to the dough for a sweet breakfast twist that pairs nicely with cream cheese.
- Mix in diced jalapeños and shredded cheddar for a spicy, cheesy bagel perfect for sandwiches.
- Swap everything bagel seasoning with sesame seeds and poppy seeds for a classic taste.
- Fold in cooked bacon bits or caramelized onions for added savory depth when you want a heartier bagel.
How to Make Sourdough Bagels?
Ingredients You’ll Need:
- 1 cup (240g) active sourdough starter (100% hydration)
- 1 1/2 cups (360ml) warm water
- 4 cups (480g) bread flour
- 2 tsp salt
- 1 tbsp sugar or honey
- 1 tbsp barley malt syrup or brown sugar (optional, for boiling water)
- Toppings (optional): Everything bagel seasoning, sesame seeds, poppy seeds, coarse salt, garlic flakes, onion flakes
How Much Time Will You Need?
This recipe takes about 15 minutes of active prep including mixing and kneading. Then, you’ll need 4-6 hours for the first fermentation, 1-2 hours for the second rise after shaping, plus additional time boiling and baking. Expect the whole process to take around 6-8 hours, mostly hands-off fermentation time.
Step-by-Step Instructions:
1. Mix and Knead the Dough:
In a large bowl, stir together your active sourdough starter and warm water until it’s smooth. Add the bread flour, salt, and sugar, then mix until a rough dough forms. Knead the dough by hand on a floured surface for 8-10 minutes or use a stand mixer with a dough hook for 6-8 minutes, until it feels smooth and elastic.
2. First Rise (Fermentation):
Place the kneaded dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Let it rest at room temperature for 4-6 hours until it roughly doubles in size.
3. Shape and Second Rise:
Turn the dough onto a floured surface and divide it into 8-10 equal pieces. Roll each piece into a ball, then poke your thumb through the center to create a hole. Gently stretch the hole to about 2 inches wide. Place the shaped bagels on a parchment-lined baking sheet, cover loosely, and let them rest for 1-2 hours to puff up slightly.
4. Boil and Bake:
Preheat your oven to 425°F (220°C). Meanwhile, bring a large pot of water to boil with optional barley malt syrup or brown sugar added. Carefully lower 2-3 bagels at a time into boiling water and boil for 1 minute on each side. Use a slotted spoon to remove the bagels and place them back on the baking sheet. While they’re wet, sprinkle on your chosen toppings.
Bake the bagels for 20-25 minutes, flipping the tray halfway through baking, until they’re golden brown and beautifully crisp on the outside.
5. Cool and Enjoy:
Remove the bagels from the oven and transfer them to a wire rack to cool. Once cooled enough to handle, slice and spread with cream cheese, or enjoy with smoked salmon or your favorite toppings.
Can I Use Frozen Sourdough Starter for This Recipe?
Yes! Just be sure to fully revive and feed your frozen starter a couple of times until it’s active and bubbly before using it in the dough. This ensures a good rise and proper fermentation.
Can I Make the Bagels Ahead of Time?
Absolutely. After shaping the bagels, you can refrigerate them overnight before boiling and baking. Just cover them well and bring them to room temperature for about 30 minutes before boiling.
How Should I Store Leftover Bagels?
Store leftover bagels in an airtight container or bag at room temperature for up to 2 days. For longer storage, slice and freeze them. Toast from frozen when ready to eat for a fresh taste.
What Can I Substitute for Barley Malt Syrup in the Boiling Water?
If you don’t have barley malt syrup, brown sugar or honey works well too. It helps create a shiny, chewy crust but isn’t mandatory — your bagels will still turn out delicious without it.
