Name: Soft and Chewy Sourdough Bagels You Can Make at Home
Prep time: 65 min
Cook time: 25 min
Total time: 810 min
Ingredients: 1 cup Active Sourdough Starter (Make sure it's bubbly and active); 1 cup Water (Lukewarm); 2 tablespoons Sugar (Can be substituted with honey); 4 cups Bread Flour (Essential for NY-style texture); 1 tablespoon Salt (Improves flavor and gluten structure); 2 tablespoons Honey or Barley Malt Syrup (Adds color and flavor)

Jump to Recipe Print Recipe

As I stood in my kitchen, the aroma of warm, toasting bagels filled the air, conjuring memories of bustling New York streets and cozy brunches. Today, I’m thrilled to share my easy recipe for Sourdough Bagels, crafted with an active sourdough starter and no yeast, perfect for those of us who crave that authentic bagel experience without the hassle. Not only do these bagels offer the delightful benefits of being soft and chewy, but they also give you the flexibility to customize with toppings like everything bagel spice or sweet cinnamon raisin. Plus, they can easily fit into your busy schedule with a straightforward overnight option! What creative flavors will you explore in your very own batch of homemade bagels?

Why Are Sourdough Bagels So Amazing?

Unique Flavor Profile: Each bite is a delightful explosion of tangy sourness from the starter, making them truly unforgettable.
Customizable Delight: Top them with your favorite flavors, from savory everything bagel spice to sweet cinnamon raisin, creating endless possibilities.
No Yeast Required: Perfect for beginners and those avoiding yeast, this recipe relies solely on the magic of sourdough.
Time-Saving Overnight Option: Simply let the dough rise while you sleep, making these bagels an easy addition to your morning routine.
Crowd-Pleasing Treat: Serve them warm with cream cheese or smoked salmon, and watch as they disappear at every gathering!

Sourdough Bagel Ingredients

For the Dough

Active Sourdough Starter – Adds fermentation and flavor; make sure it’s bubbly and active for best results.
Water – Hydrates the dough and activates the starter; use lukewarm water for optimal activation.
Sugar – Enhances flavor without adding sweetness; feel free to substitute with honey for a natural touch.
Bread Flour – Provides structure and chewiness; ensure you’re using bread flour for that perfect NY-style bagel texture.
Salt – Improves flavor and strengthens gluten structure; it’s essential for a satisfying bagel taste.

For Boiling

Honey or Barley Malt Syrup – Adds golden color and flavor to the bagel crust; bar syrup can easily be replaced with any other syrup you prefer.

Step‑by‑Step Instructions for Sourdough Bagels

Step 1: Prepare the Dough
In a large mixing bowl, whisk together 1 cup of lukewarm water, 1 cup of active sourdough starter, and 2 tablespoons of sugar until well combined. Gradually add in 4 cups of bread flour and 1 tablespoon of salt, mixing with a sturdy spatula until a shaggy dough forms. Cover the bowl with a kitchen towel and let it rest at room temperature for 1 hour, allowing the flour to fully hydrate.

Step 2: First Rise
After the dough has rested, cover the bowl with plastic wrap and permit it to rise overnight in a warm spot, approximately 10 to 12 hours. Ideal temperatures for rising are around 68°F to 70°F. When you return, the dough should have roughly doubled in size, appearing puffed and airy, indicating it’s ready for shaping into delicious Sourdough Bagels.

Step 3: Shape the Bagels
Once risen, lightly flour a clean work surface and divide the dough into 8 equal pieces. Roll each piece gently into a smooth ball and let them rest for 10 to 15 minutes to relax the gluten. After resting, poke a hole through the center of each ball with your finger, stretching it to form a bagel shape, ensuring the hole is larger than you desire as it will shrink while baking.

Step 4: Second Rise
Place the shaped bagels on a lightly floured surface or parchment-lined baking sheet, cover them with a kitchen towel, and allow to proof for about 20 to 30 minutes. During this time, they will become slightly puffy. Preheat your oven to 425°F while the bagels are proofing, setting the stage for beautifully baked Sourdough Bagels.

Step 5: Boil the Bagels
Prepare a large pot of water, adding 2 tablespoons of honey or barley malt syrup, and bring it to a gentle boil. Once boiling, carefully add a few bagels at a time, boiling them for about 30 seconds on each side for that perfect chewy texture. After boiling, use a slotted spoon to remove the bagels, letting the excess water drip off before placing them back on the parchment-lined baking sheet.

Step 6: Bake to Perfection
For a delightful crust, place the boiled bagels in the preheated oven set to 425°F. Bake them for 20 to 25 minutes, or until they’re deep golden brown and firm to the touch. Rotate the baking sheet halfway through to ensure even baking. Once done, the aroma of your Sourdough Bagels will be irresistible as they cool on a wire rack.

Step 7: Cool and Serve
Allow the Sourdough Bagels to cool slightly on a wire rack for about 5 minutes. This cooling period enhances their texture and flavor. Once they have cooled to a manageable temperature, slice through the bagels and serve them warm with your favorite toppings, such as cream cheese or smoked salmon, for a delightful homemade treat.

How to Store and Freeze Sourdough Bagels

Room Temperature: Store excess bagels in a plastic bag at room temperature for up to 2 days. This keeps them soft and fresh for your snacking pleasure.

Fridge: If you prefer to keep them longer, refrigerate bagels in an airtight container, where they can last for up to 5 days, but note they may lose some chewiness.

Freezer: For longer-term storage, wrap whole or sliced sourdough bagels tightly in plastic wrap and then in foil; they can be frozen for up to 3 months.

Reheating: To enjoy frozen bagels, simply thaw them overnight in the fridge, then toast or warm in the oven at 350°F for about 10 minutes until heated through and crispy.

Make Ahead Options

These Sourdough Bagels are perfect for busy home cooks looking to streamline their meal prep! You can prepare the dough up to 24 hours in advance and let it rest in the refrigerator after its first rise. Simply cover the bowl tightly to maintain moisture and prevent drying out. When ready to enjoy, remove the dough and allow it to come to room temperature for about 30 minutes before shaping into bagels. After boiling and baking, feel free to store any leftovers in a plastic bag at room temperature for up to 2 days or freeze for up to 3 months, ensuring they remain just as delicious when you’re ready to indulge!

Sourdough Bagels Variations & Substitutions

Feel free to get creative and make this recipe uniquely yours with these fun variations! Each suggestion invites you to play with flavors and textures that will delight your taste buds.

Sweet Twist: Add 1/2 cup of dried fruit like cranberries or raisins before kneading for a delightful sweetness.
Nutty Delight: Fold in 1/4 cup of sunflower seeds or chopped walnuts for a crunchy texture that pairs beautifully with cream cheese.
Herb-Infused: Mix in 1 tablespoon of finely chopped fresh herbs, like rosemary or thyme, for a fragrant and savory kick.
Spicy Kick: For those who love heat, add 1/2 teaspoon of crushed red pepper flakes into the dough for a spicy surprise.
Flavorful Boil: Swap the honey for malt vinegar or a splash of apple cider vinegar in the boiling water for an extra depth of flavor.
Everything Bagel: Before baking, coat your bagels with everything bagel spice to give them that classic New York-style topping that everyone loves.
Gluten-Free Option: Use a gluten-free flour blend specifically made for bread recipes to make these bagels gluten-free; adjust the water quantity as needed for texture.
Pesto Swirl: Roll the dough out, spread a layer of pesto on top, and then roll it back up to create a swirled bagel that’s bursting with flavor.

These delightful variations allow you to experiment and impress friends and family. If you’re interested in additional recipes that enhance your bagel experience, check out my guide on Serving Suggestions where I share perfect toppings to pair with your homemade goodness!

Expert Tips for Sourdough Bagels

Active Starter Check: Ensure your sourdough starter is bubbly and active for best results; a sluggish starter leads to dense bagels.
Stretch the Holes: When shaping your bagels, make the holes larger than expected; they will shrink during baking, ensuring a perfect bagel shape.
Don’t Skip Boiling: This step is crucial for achieving that signature chewy texture; boiling enhances the crust, creating the classic Sourdough Bagel experience.
Adjust Boiling Time: For a thicker crust, boil each bagel for up to 1 minute on each side; this extra time can yield a delightful crunch.
Measure Accurately: Use a kitchen scale for precise ingredient measurements; small variations can significantly affect the dough’s texture and flavor.

What to Serve with Sourdough Bagels

Imagine the warmth of fresh-baked bagels mingling with delightful accompaniments, creating the perfect breakfast or snack experience.

Creamy Cream Cheese: This classic pairing provides a rich, tangy contrast that perfectly complements the chewy texture of the bagels.
Smoked Salmon: Add a touch of luxury with thinly sliced smoked salmon, bringing a savory richness that elevates your bagel game.
Avocado Spread: A creamy avocado spread, seasoned with salt and lime, adds freshness and healthy fats to each bite.
Tomato Slices: Juicy, ripe tomato slices layered on top bring a burst of color and natural sweetness that balances the hearty bagel.
Pickled Red Onions: These tangy, vibrant onions add crunch and acidity, enhancing the flavors with every mouthful.
Capers and Dill: Sprinkle some capers and fresh dill on a cream cheese spread for an aromatic, briny addition that celebrates classic bagel toppings.
Fried Eggs: Serve your bagel with a perfectly fried egg for ultimate indulgence, where the runny yolk mingles effortlessly with the chewy bread.
Herbal Tea or Coffee: Pair with a warm cup of herbal tea or freshly brewed coffee to bring out the comforting aromas of your homemade bagels.
Fruit Preserves: A sweet addition like berry preserves or honey bring delightful contrast against savory toppings for a well-rounded bite.

Sourdough Bagels Recipe FAQs

What type of sourdough starter should I use?
Absolutely! Use a 100% hydration sourdough starter that is active and bubbly for the best results. This ensures proper fermentation and flavor in your Sourdough Bagels.

How do I store leftover bagels?
I recommend storing any leftover bagels in a plastic bag at room temperature for up to 2 days. For better longevity, wrap them tightly in plastic wrap and foil and freeze them for up to 3 months. This way, you can enjoy them later!

Can I freeze the dough before shaping?
Yes, you can freeze the shaped but unboiled bagels! After shaping them, place the bagels on a parchment-lined baking sheet in the freezer until solid, then transfer them to a zip-top bag. They can be stored like this for up to 3 months. When ready to bake, you can boil them straight from the freezer; simply add an extra 10 seconds to the boiling time.

What should I do if my bagels don’t rise properly?
If your bagels aren’t rising, it’s likely due to a sluggish sourdough starter. Make sure your starter is active and bubbly. If needed, you can feed it a day before you make your bagels to boost its activity. Also, ensure that the environment is warm enough for the dough to rise, ideally around 68°F-70°F. If they still don’t rise, consider extending the rise time by an additional hour.

Are sourdough bagels safe for pets?
It’s best to avoid giving sourdough bagels to pets, especially dogs, as the yeast fermentation can lead to gastrointestinal issues and other complications. Always check with your veterinarian before sharing any baked goods with your furry friends!

What are some great topping ideas for my bagels?
The more, the merrier! You can customize your Sourdough Bagels with toppings like sesame seeds, poppy seeds, or everything bagel spice. For a sweet twist, try cinnamon sugar or even chocolate chips. Don’t hesitate to experiment and make each batch uniquely yours!