If you’ve ever craved a fresh, chewy bagel with that perfect sourdough tang, you’re in for a treat! This sourdough bagel recipe is everything you need to bring bakery-level bagels to your home kitchen. They’re chewy, golden, and bursting with flavor and the best part? No fancy equipment or complicated steps. My sister-in-law shared this recipe last spring, and let me tell you it’s been a game-changer for our Sunday brunches.
Let’s dive into the details and whip up the tastiest sourdough bagels of your life. Get ready to WOW your taste buds!
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WHY THIS SOURDOUGH BAGEL RECIPE IS A WINNER
What makes this sourdough bagel recipe so special? It’s all about the natural fermentation. Instead of relying on commercial yeast, we’re using a bubbly sourdough starter to bring that tangy depth of flavor and a chewy texture you just can’t beat.
Here’s the kicker: You can customize them with your favorite toppings. Sesame seeds, garlic flakes, everything bagel seasoning YOU NAME IT. This recipe is as fun as it is versatile.
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WANT MORE BREAKFAST YUMMY RECIPES?
If you’re loving this sourdough bagel recipe, you’ve GOT to check out these other tasty ideas:
- Breakfast Recipes: SO many breakfast ideas, you’ll be drooling before you finish scrolling.
- Pumpkin Oatmeal Cookies: Soft, sweet, and PERFECT with your morning coffee.
- Coffee Loophole Recipe: Speaking of coffee this one’s a total game-changer!
- Acai Bowl Tropical Smoothie: Bright, fruity, and just what you need for a morning pick-me-up.
- Mud Water Recipe: Feeling adventurous? Try this earthy, coffee-free energy boost!
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INGREDIENTS FOR THE BEST SOURDOUGH BAGEL RECIPE
To make these incredible bagels, you’ll need:
- 500g bread flour (high-protein flour is key for chewy bagels)
- 250g active sourdough starter (bubbly and ready to roll)
- 200g water (room temperature works best)
- 10g salt
- 20g honey (adds a touch of sweetness)
- 1 Tbsp baking soda (for boiling the bagels)
- Your favorite toppings: sesame seeds, poppy seeds, garlic flakes, or everything bagel seasoning
💡 Pro Tip: If your sourdough starter isn’t active yet, feed it 8-12 hours before starting this recipe.
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HOW TO MAKE SOURDOUGH BAGEL RECIPE
Let’s break this down into super simple steps so you can nail this recipe on your first try!
MIX THE DOUGH
Start by combining your sourdough starter, water, and honey in a large bowl. Stir until the starter dissolves, then gradually add the bread flour and salt. Mix it all together until you have a shaggy dough.
Now, knead the dough for about 8-10 minutes (or use a stand mixer if you prefer). The dough should feel smooth and stretchy this is your foundation for chewy, perfect bagels.
FIRST RISE (FERMENTATION)
Place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rise at room temperature for 4-6 hours. This step gives the bagels their signature sourdough flavor. Don’t rush it good things take time!
SHAPE YOUR BAGELS
Once your dough has risen, divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center with your finger. Gently stretch the hole until it’s about 1-2 inches wide. (Remember, bagels puff up while they bake!)
Lay your shaped bagels on a parchment-lined baking sheet, cover them with a towel, and let them rest in the fridge overnight. This extra rest makes the bagels easier to handle and gives the dough an extra flavor boost.
BOIL AND BAKE
The next morning, preheat your oven to 425°F and bring a large pot of water to a boil. Stir in the baking soda. Boil each bagel for 1-2 minutes per side this step gives them their chewy crust.
While the bagels are still wet from boiling, sprinkle on your toppings. Go wild! Then, bake them for 20-25 minutes until they’re golden and irresistible.
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PRO TIPS FOR PERFECT BAGELS
Here are some bonus tips to make this sourdough bagel recipe a breeze:
- Use bread flour: This ensures your bagels have the perfect chewy texture.
- Don’t skip the overnight rest: It’s worth the wait for better flavor and easier shaping.
- Boil for extra chewiness: The baking soda water gives the bagels their signature crust.
- Experiment with toppings: Everything seasoning, cheese, or cinnamon sugar get creative!
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THE SOURDOUGH BAGEL “SCIENCE” (WITHOUT GETTING TOO FANCY)
Ever wonder why sourdough bagels are so much more flavorful than store-bought ones? It’s all about the fermentation! The sourdough starter works its magic by breaking down the starches in the flour, creating natural acids that give you that irresistible tangy kick. Plus, those natural acids help the bagels stay fresher longer. (Not that they’ll last long enough for that to matter I see you eyeing bagel #4 already!)
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TROUBLESHOOTING YOUR SOURDOUGH BAGELS
Let’s be real: even the best bakers have an “oops” moment. Here’s how to avoid some common sourdough bagel mishaps:
- Bagels are too dense? Your dough might not have risen long enough. Give it more time to ferment!
- Holes disappeared during baking? Make sure you stretch them wide enough when shaping the dough shrinks back while it cooks.
- Flat bagels? Check your sourdough starter. If it’s not bubbly and active, it won’t give your bagels the lift they need.
And hey, even if they don’t turn out great the first time, we’re not worried about it! Imperfect bagels still taste great.
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HOW TO CUSTOMIZE THIS SOURDOUGH BAGEL RECIPE
This sourdough bagel recipe is like a blank canvas waiting for your creative touch. Want to sweeten things up? Add a teaspoon of cinnamon or a handful of raisins to the dough. Feeling savory? Toss in some shredded cheese or jalapeños. You can even mix your toppings right into the dough for a surprise in every bite. My favorite? Garlic and rosemary mixed right into the dough GAME-CHANGER.
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KITCHEN HACKS FOR BAGEL SUCCESS
Let me share a few shortcuts I’ve picked up while making this sourdough bagel recipe:
- No stand mixer? Use the stretch-and-fold method for kneading. It’s a little less work but just as effective!
- Shaping struggles? Use a cookie cutter or a lid to make perfect rounds, then poke the hole in the middle.
- Topping trouble? Press them onto the wet dough right after boiling to make them stick better.
Trust me, these little tricks can make a BIG difference in your bagel game.
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SOURDOUGH STARTER: THE GIFT THAT KEEPS ON GIVING
If you’re new to sourdough baking, a starter might sound intimidating but it’s basically a jar of flour and water that’s ALIVE with natural yeast. Once you’ve got one going, it’s like having a baking sidekick. Not only can you make this sourdough bagel recipe, but you can also bake bread, pizza dough, pancakes the list goes on. Pro tip: Name your starter (mine is “Bagel Buddy”) because it’ll feel like part of the family.
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DID YOU KNOW? BAGELS HAVE A COOL BACKSTORY
While you’re waiting for that dough to rise, here’s a fun fact: Bagels started out as a Polish treat before taking over breakfast tables in the U.S.
MY SOURDOUGH BAGEL STORY
The first time I tried making sourdough bagels, I was pretty nervous. Would they be chewy enough? Would the dough behave? Spoiler alert: they turned out AMAZING. My husband called them “better than the deli,” and I’ve been hooked ever since. These bagels are now our go-to for everything from breakfast sandwiches to late-night snacks. If I can do it, YOU can too!
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FAQs ABOUT THIS SOURDOUGH BAGEL RECIPE
Do I need a sourdough starter to make this recipe?
Yes, a sourdough starter is essential for this recipe. If you don’t have one, you can easily create one by mixing equal parts flour and water daily for about 5-7 days.
Can I freeze sourdough bagels?
Absolutely! Slice them in half, wrap them tightly, and freeze. They’ll toast up beautifully straight from the freezer.
Why are my bagels flat?
Flat bagels usually mean your starter wasn’t active enough, or the dough was overproofed. Make sure your starter is bubbly and keep an eye on rising times.
How long do homemade bagels last?
Homemade sourdough bagels are best consumed fresh but they will last well at ambient room temperature for 2-3 days. It is advised to keep them in an airtight container if a person wishes to retain the softness of the bagels.
Can I make smaller bagels?
Totally! Just divide the dough into 10-12 pieces instead of 8, and adjust the baking time slightly.
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KEY TAKEAWAYS
| Step | Why It’s Important |
|---|---|
| Using sourdough starter | Adds tangy flavor and natural fermentation |
| Overnight rest | Enhances texture and flavor |
| Boiling before baking | Creates the chewy crust |
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READY TO TRY THIS SOURDOUGH BAGEL RECIPE?
There you have it an easy-to-follow sourdough bagel recipe that’s perfect for breakfast, brunch, or anytime carb cravings hit. Whether you’re topping them with cream cheese, butter, or avocado, these bagels are sure to become a family favorite.
Let me know if you give this recipe a try! Snap a photo, leave a comment, or tag me on social media I’d LOVE to see your bagel creations. Now, go get that starter bubbling and your apron on. Happy baking!
