The Best Sourdough Bagels Recipe | Easy and Homemade
One of my favorite breakfast foods is a bagel with egg and cheese. These sourdough bagels are the perfect breakfast! Full of flavor and so filling, these bagels will give you the best start to your day. Have them for lunch as a sandwich as well!
*This post contains affiliate links. I may make a small commission on sales at no extra cost to you*
Homemade bagels are easy and fun to make! I love the process of boiling and baking them. It gives them such a wonderful chewy crust on the outside and the chewy interior we all know and love with bagels.
Years ago, I lived in a town that had a bagel shop and stopped there weekly to grab an apple bagel and a coffee. I never dreamed bagels could be so easy to make!
Bagels are so versatile. This sourdough bagel recipe is perfect for sandwiches and also toasted with cream cheese for a breakfast. You’ll have no need to go to the bagel shop after making these!
If you have a sourdough starter and haven’t branched out to making different recipes, this is one of funnest recipes to try!
For a similar recipe, try these sourdough pretzel hamburger buns: Sourdough Pretzel Hamburger Buns
If you are brand new to sourdough and want to make your own sourdough starter, click here: How to make a sourdough starter
What is Active Sourdough Starter?
Active starter is starter that has been fed within the last 24 hours and is bubbly and active looking.
Active starter is ideal to use for rising dough.
What is Sourdough Discard?
Sourdough discard is starter that hasn’t been fed within the last 24 hours and may have a liquid on top and smell of acetone.
While sourdough discard can be used to rise dough, it may take longer than using active sourdough starter.
Why you will love this recipe
Even though we all love making sourdough bread with our starter, recipes like these are so fun! These sourdough bagels can be used for sandwiches or spread with cream cheese for a great breakfast!
For this recipe you will need
Flour
For this recipe, I used freshly milled hard white wheat. You can use all purpose flour, bread flour, or store bought whole wheat flour.
This is the grain mill I use and have for years: Nutrimill Grain Mill
Sourdough starter
Use active sourdough starter for this recipe. The dough is quite heavy and the active starter raises it well.
Sourdough discard can be used, but keep in mind it will take longer to rise.
Water
For best results use filtered water. Tap water generally has chlorine in it which may inhibit the fermentation process. Well water is acceptable as well.
Honey
A little honey added to the dough really make these bagels even more delicious. This can be omitted if you wish.
Salt
I prefer to use Redmond’s Real Salt in my baking for its mild flavor. Any good quality sea salt will work fine.
For Boiling
Water
Baking Soda
Step by Step Instructions for making Easy Sourdough Bagels
The night before, in the bowl of a stand mixer with a dough hook attachment, combine the water, sourdough starter, honey, salt, and enough flour to make a somewhat tighter dough than a bread dough. Mix on low speed until the desired amount of flour has been added.
Bagel dough is a stiff dough. Mix in enough flour to make a ball of dough that is not sticky. Knead on speed 2 until smooth and elastic about 10 minutes.
I use this stand mixer for kneading: Nutrimill Artiste Mixer
You can also mix the dough in a large bowl and knead by hand for 10 minutes.
Place in a lightly greased bowl, cover tightly, and let the dough rise at room temperature overnight or for 8-24 hours.
If your home is particularly cool, find a warm place for the dough to rise.
The next day, put dough on your work surface and divide into 8 equal pieces.
Roll the dough balls into a ball shape and press your finger through the center of the dough to make the hole. If you find them hard to shape, let the dough rest for 10 minutes and come back to shaping.
Place on a parchment-lined baking sheet. Cover with plastic wrap or a damp tea towel. Allow to rise for 1-2 hours.
Preheat the oven to 425 degrees F.
In a saucepan, bring 4 cups of water to a boil. Add 2 tablespoons of baking soda.
Carefully drop the shaped bagels into the boiling water. Boil bagels for 2 minutes on each side. Remove with a slotted spoon and allow to drain on a cooling rack.
The longer you boil them the more of a chewy texture you will get. If you prefer a soft bagel, let them boil for 1 minute.
Place back on the baking sheet lined with parchment paper. Sprinkle with everything bagel seasoning or sesame seeds.
You can also add your favorite toppings at this stage.
Bake for 20-25 minutes or until golden brown.
Storage tips
Store cooled bagels in a plastic bag on the counter for 3-4 days.
These bagels freeze remarkably well! Store in a freezer safe bag in freezer for up to 3 months.
For all of my sourdough recipes, click here: All of my Sourdough Recipes
Yes, you can use any combination of flours. Half all purpose and half whole wheat is a really great mixture for these bagels.
No. You can definitely make plain bagels.
Sure, you can add raisins, blueberries, apples, etc. Add them while kneading before the bulk fermentation.
Sourdough Bagels
Delicious bagels that are chewy on the inside and make the perfect sandwiches!
Ingredients
- 1 cup lukewarm water
- 1/2 cup sourdough starter
- 1-2 tablespoon honey
- 2 teaspoons salt
- 4-4 1/2 cups flour (I used exactly 4 cups)
- 4 cups water (for boiling before baking)
- 2 tablespoons baking soda (for boiling before baking)
Instructions
The night before in the bowl of a stand mixer or in a large mixing bowl, add the water, starter, honey, salt, and 3 cups of the flour and mix well.
Continue adding enough flour to get a stiff dough. Not dry, but, not slack. Mine took 4 cups exactly.
Knead for 10-12 minutes on speed 2 or until soft and smooth.
Add to a lightly greased bowl and cover with plastic wrap.
Allow to rise at room temperature for 8-24 hours.
Turn the dough onto a work surface and divide into 8 equal parts.
Shape the dough into smooth dough balls and press your finger through the ball to make the hold, then place on a parchment lined baking sheet.
Cover with plastic wrap or a damp tea towel and allow to rise for 1-2 hours.
Preheat oven to 425 degrees F.
Bring 4 cups of water to a boil and add 2 tbsp baking soda.
Drop each bagel in and cook for 2 minutes on each side.
Place back on the baking sheet.
Sprinkle with everything bagel seasoning. (optional)
Bake for 20-25 minutes or until golden brown.
Notes
Bagel dough is very stiff. It will seem like it's too dry but that's normal.
You can also top these with cinnamon sugar or shredded cheese for some fun variations.
Store in a plastic bag on the counter for up to 3 days.
Freeze in freezer safe bag for up to 3 months.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 284Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 396mgCarbohydrates 60gFiber 2gSugar 1gProtein 8g
Those bagels look good but is each one really over 1000 calories each?
Oh, so sorry! Thanks for letting me know. I fixed the problem. They are 284 calories each. Thanks again!
I would love to make Einkorn Sourdough bagels. Do you have a recipe for that?
Thank you for the recipe!
I’m confused with the serving size of 8 on the Nutrition Information. The recipe says to divide into 12 equal parts, form into balls, boil and bake. Should I have only made 8 bagels or 12?
I will correct that. The recipe makes 8 bagels. Thanks for letting me know!
I made 12 bagels (hadn’t read your reply yet) and so glad that I did. They are the perfect size and turned out perfect. My husband and I don’t feel guilty about eating one now.
Love this recipe!