If you’re a fan of fresh bagels with a chewy, dense texture, making your sourdough bagel at home might just become your new favorite baking project. Not only are these bagels incredibly delicious, but they’re also made with natural sourdough starter instead of commercial yeast, giving them a tangy depth that you can’t find in store-bought options. In this guide, I’ll walk you through every step of creating this sourdough bagel recipe, from mixing and shaping to boiling and baking. Let’s dive in!
Why You’ll Love This Sourdough Bagel Recipe
There are so many reasons to fall in love with homemade sourdough bagels. Whether it’s their unique flavor, the health benefits of sourdough, or the satisfaction of making them from scratch, these bagels are worth every bit of effort:
- Naturally Leavened: Sourdough bagel recipe use a natural starter, which means they’re free from commercial yeast and gentler on digestion.
- Tangy, Complex Flavor: The natural fermentation process creates a deep, tangy flavor that balances perfectly with your favorite toppings.
- Better for Digestion: The sourdough process helps break down some of the gluten and makes the bagels easier on your digestive system.
- Homemade Goodness: There’s nothing like the joy of pulling fresh bagels from your oven. Plus, they’re free from preservatives and artificial ingredients!
Nutrition Information for Sourdough Bagel Recipe
Here’s a rough breakdown of the nutritional content per bagel (based on a standard recipe with no toppings):
- Calories: 250-300 calories
- Carbohydrates: 50g
- Protein: 9g
- Fat: 1g
- Fiber: 2g
- Iron: 10% of the recommended daily intake
These numbers may vary slightly based on portion size, flour type, and any toppings you add.
Ingredients for Sourdough Bagel Recipe
- 2 cups of active, fed, and bubbly sourdough starter
- 4 cups bread flour
- 1 cup water (plus extra as needed)
- 1 tablespoon salt
- 2 tablespoons honey (optional, for added sweetness)
- Water for boiling
- Optional toppings: sesame seeds, poppy seeds, dried onion flakes, or garlic flakes
Note: Bread flour is recommended for that classic chewy bagel texture, but all-purpose flour can be used in a pinch.
Recipe Overview
- Serving Size: 8 bagels
- Prep Time: 30 minutes (plus 8-12 hours for rising)
- Cook Time: 20 minutes
- Total Time: Approximately 9 hours
Step-By-Step Instructions
1. Mix the Dough
In a large mixing bowl, combine the active sourdough starter, water, and honey. Stir until well combined, then gradually add the flour and salt. Knead the dough until it becomes smooth and elastic, about 8-10 minutes by hand or 5 minutes in a stand mixer.
2. First Rise
Cover the bowl with a damp cloth and allow the dough to rise at room temperature for 4-6 hours, or until it doubles in size. You can also let it rise overnight in the refrigerator if you prefer a longer fermentation.
3. Shape the Bagels
Once the dough has risen, transfer it to a lightly floured surface. Divide it into 8 equal portions and shape each piece into a ball. Let the dough balls rest for 10-15 minutes, covered with a cloth. Next, press your thumb through the center of each ball to create a hole, then gently stretch the dough to form a classic bagel shape.
4. Second Rise
Place the shaped bagels on a parchment-lined baking sheet, cover them with a damp cloth, and allow them to rise for another 1-2 hours. They should look slightly puffy before boiling.
5. Boil the Bagels
Bring a large pot of water to a boil. Add 1 tablespoon of honey or sugar to the water (optional, for a slightly sweeter crust). Gently place each bagel into the boiling water and cook for 1 minute on each side. Boiling helps create that chewy texture and glossy finish characteristic of bagels.
6. Add Toppings (Optional)
While the bagels are still wet from boiling, sprinkle them with your favorite toppings, such as sesame seeds, poppy seeds, or everything seasoning. Press the toppings lightly to help them adhere.
7. Bake the Bagels
Preheat your oven to 425°F (220°C). Arrange the bagels on a parchment-lined baking sheet and bake for 18-22 minutes, or until they’re golden brown and crispy on the outside.
8. Cool and Enjoy!
Let the bagels cool for at least 15 minutes before slicing. They’re delicious plain, or you can enjoy them with your favorite spreads like vegan cream cheese, avocado, or almond butter.
Tips for Perfect Sourdough Bagel Recipe
- Use an Active Starter: A bubbly, active sourdough starter is key to giving your bagels a great rise and tangy flavor.
- Knead Thoroughly: Proper kneading develops the gluten, giving your bagels that ideal chewiness.
- Boil with Honey or Sugar: Adding a touch of sweetness to the boiling water enhances the bagels’ golden crust.
- Choose Your Toppings Wisely: Be generous with toppings, as some will fall off during baking.
How to Store and Reheat Sourdough Bagels
Freshly baked bagels are best enjoyed within 1-2 days, but they can be stored in an airtight container at room temperature for up to three days. For longer storage, slice the bagels and freeze them in a freezer-safe bag. To reheat, simply pop them in the toaster or warm in the oven for a few minutes.
Creative Ways to Enjoy Sourdough Bagel Recipe
- Classic Bagel Sandwich: Spread vegan cream cheese and top with cucumber slices, radishes, and a sprinkle of dill for a refreshing breakfast.
- Avocado Bagel: Top a toasted bagel with mashed avocado, a pinch of salt, and a sprinkle of red pepper flakes.
- Bagel with Nut Butter and Fruit: Spread almond or peanut butter over a warm bagel and add banana slices or berries for a sweet, energizing snack.
- Pizza Bagel: Top your bagel with marinara sauce, vegan cheese, and your favorite toppings, then bake until melty for a quick, satisfying meal.
Frequently Asked Questions
Q: Can I make sourdough bagels without bread flour?
A: Yes, you can use all-purpose flour instead, but the texture may be slightly less chewy.
Q: Can I skip the overnight rise?
A: For the best flavor, a slow overnight rise is recommended, but you can shorten the process by letting the dough rise in a warm spot if you’re pressed for time.
Q: How do I know when the starter is active enough?
A: A well-fed starter should double in size within 4-6 hours, appear bubbly, and have a pleasant, tangy smell. If it meets these criteria, it’s ready to use.
Q: Can I make flavored sourdough bagels?
A: Absolutely! Add cinnamon and raisins, or try garlic and rosemary for savory options.
Final Thoughts
Homemade sourdough bagels offer a delicious blend of flavors and textures that make them a perfect breakfast or snack. With this recipe, you can enjoy the satisfaction of baking naturally leavened bagels right at home, free from preservatives and full of flavor. Whether you’re topping them with classic flavors or creating new combinations, sourdough bagels are a versatile treat that you’ll love sharing with family and friends. So, get ready to enjoy a delicious batch of sourdough bagels and savor the goodness of this timeless bread.
