Sourdough Bagel Recipe

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:

1. Naturally Leavened: Sourdough bagel recipe use a natural starter, which means they’re free from commercial yeast and gentler on digestion.
2. Tangy, Complex Flavor: The natural fermentation process creates a deep, tangy flavor that balances perfectly with your favorite toppings.
3. Better for Digestion: The sourdough process helps break down some of the gluten and makes the bagels easier on your digestive system.
4. 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.

Gluten-Free Sourdough Bagel Variation

For those who follow a gluten-free diet, you can still enjoy the chewy and flavorful taste of sourdough bagels! Here’s how to modify the recipe to make it gluten-free:

Ingredients for Gluten-Free Sourdough Bagels:

• 1 cup (240 ml) gluten-free sourdough starter (active and bubbly)
• 3 cups (360 g) gluten-free bread flour blend (ensure it includes xanthan gum or guar gum for structure)
• 1 ½ tsp salt
• 2 tbsp sugar (or honey for natural sweetness)
• 1 cup (240 ml) warm water
• Optional: 1 tsp apple cider vinegar (improves elasticity in gluten-free dough)

Instructions:

1. Prepare the Dough:
   In a mixing bowl, combine the gluten-free sourdough starter, warm water, and sugar. Gradually mix in the gluten-free flour blend, salt, and apple cider vinegar. Stir until a sticky dough forms.

2. Bulk Fermentation:
   Cover the bowl with a damp towel and let the dough ferment at room temperature for 6-8 hours, or until it has risen slightly. Gluten-free dough won’t double in size like traditional dough but will become airy.

3. Shape the Bagels:
   Dust your hands with gluten-free flour and divide the dough into 6-8 equal portions. Roll each portion into a ball, then use your finger to create a hole in the center. Shape into bagels, ensuring the holes are wide enough to prevent closing during proofing.

4. Proof:
   Place the bagels on a parchment-lined baking sheet. Cover with plastic wrap and let them proof for 1-2 hours.

5. Boil the Bagels:
   Bring a pot of water to a boil and add a tablespoon of sugar or honey. Gently lower the bagels into the water, one or two at a time, and boil for 30-45 seconds on each side. Remove with a slotted spoon and place back on the parchment.

6. Bake:
   Preheat your oven to 425°F (220°C). Brush the bagels with an egg wash or dairy-free alternative, then sprinkle with your desired toppings (sesame seeds, poppy seeds, etc.). Bake for 20-25 minutes or until golden brown.

Tips for Success:

• Use a high-quality gluten-free bread flour blend to ensure the best texture.
• Gluten-free dough is stickier than traditional dough, so work with well-floured hands.
• If you don’t have a gluten-free sourdough starter, you can use a commercial gluten-free yeast as a substitute.