Homemade Sourdough Bagels Recipe

If you’ve ever dreamed of waking up to warm, chewy bagels that you made yourself, you’re going to love this Homemade Sourdough Bagels Recipe. These bagels strike the perfect balance between a slightly tangy sourdough flavor and that unmistakable dense, bouncy texture we all crave. Trust me, once you try making these at home, you won’t want to go back to store-bought bagels again. Let’s dive into why this recipe is a total game-changer!

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Ingredients You’ll Need

This recipe uses simple ingredients that work beautifully together to give you that chewy interior and golden crust we associate with classic bagels. Using an active sourdough starter adds that lovely depth of flavor that just can’t be beaten. Here are the essentials with some tips to think about while shopping:

• Sourdough Starter: Make sure your starter is bubbly and active; this is what gives your bagels their signature tang and lift.
• Warm Water: Helps activate the starter and dissolve the sugar, contributing to fermentation.
• Bread Flour: Choose bread flour over all-purpose for the higher protein content that builds good gluten structure—your bagels will feel like a dream.
• Sugar: Adds the subtle sweetness bagels need and feeds the yeast in the starter.
• Salt: Enhances the flavor and regulates fermentation, so don’t skip it.
• Honey: Added to the boiling water bath for that gorgeous shiny crust and slight sweetness.

Variations

I love how versatile this Homemade Sourdough Bagels Recipe is. Once you get comfy with the base recipe, feel free to put your spin on it. Bagels are like a blank canvas, and you can load them up with flavors you love or customize for any diet.

• Everything Bagel: My family goes crazy when I sprinkle that classic everything bagel seasoning right after boiling—it’s a crowd-pleaser every time.
• Cheese-Topped: I discovered that dipping the bottom of the bagel in shredded Asiago before baking gives a crave-worthy crisp edge.
• Sweet Cinnamon Crunch: For a dessert twist, try a mix of brown sugar, cinnamon, and a touch of vanilla for sprinkling on top—it’s like bagel candy!
• Gluten-Free Adaptation: While I haven’t perfected a 1:1 substitute, experimenting with a sourdough gluten-free blend and adjusting hydration has worked well on a smaller batch.

How to Make Homemade Sourdough Bagels Recipe

Step 1: Mixing and Kneading the Dough

Start by mixing your active sourdough starter with warm water and sugar until you get a milky, bubbly liquid. I love using a straight-edged bowl here—it makes it easy to watch the dough rise. Once the wet ingredients look good, add bread flour and salt. Here’s where the magic begins: knead this mixture by hand for 5-6 minutes. I know a stand mixer sounds tempting, but hand-kneading really helps develop that chewy, dense texture I crave. Use the technique of pulling a section of dough over itself and pushing down with the heel of your hand while rotating the bowl. The dough will feel stiff and a bit rough, but that’s exactly what you want. Cover and let it rest for an hour.

Step 2: Stretch, Fold, and Bulk Rise

After the initial rest, do a quick 30-second stretch and fold—same technique as kneading but gentler now. This step relaxes the dough and smooths it out. Cover again and place the dough in a warm spot to rise until it doubles, which usually takes 8-12 hours at room temperature. I like to let mine sit overnight while I sleep—the slow fermentation adds so much flavor.

Step 3: Shaping Your Bagels

Once your dough has doubled, gently place it on an unfloured surface and pat it into about a 1/2-inch thick rectangle. Use a bench scraper or a sharp knife to cut it into 8 triangles—think pizza slices. I usually eyeball it, but you can weigh the pieces if you want even sizes. Shape each into a smooth ball by folding the triangle corners toward the center and rolling gently. Then, using your thumb, punch a hole through the middle and stretch it to about 2 inches apart. Don’t worry if it tries to shrink back a bit—that’s normal. Place shaped bagels on a parchment-lined tray, cover with plastic to prevent drying, and let them rest for 20 to 60 minutes until puffy.

Step 4: Boiling the Bagels

Preheat your oven to 425°F while you get your boiling station ready. Fill a large pot with water, whisk in honey until dissolved, and bring it to a rolling boil. Carefully drop 2 or 3 bagels at a time into the boiling water—it helps to use a slotted spoon for this. Boil each side for about 30 seconds. This step is crucial and gives the bagels that shiny crust and chewy bite. After boiling, place them on a cooling rack set over a kitchen towel so they don’t sit in water and get soggy.

Step 5: Topping and Baking

Now for the fun part! Whether you keep them plain (the flavor is incredible on its own) or add your favorite toppings, this is where you shine. I like to dip the wet bagel tops into a plate of everything bagel seasoning—onions, sesame, garlic, poppy seeds, you name it. If you’re using cheese, try dipping both the top and bottom of the bagel for those crispy cheesy bites on all sides. Transfer them onto a parchment-lined baking sheet and bake for 20-25 minutes until golden brown with an internal temp of about 200-210°F. Let them cool briefly, then slice a warm one open, slather with butter, and prepare to be wowed.

How to Serve Homemade Sourdough Bagels Recipe

Garnishes

I’m a sucker for classic toppings like everything bagel seasoning, poppy seeds, and sesame seeds—so much flavor in just a sprinkle! For a cheesy twist, Asiago shreds add a nutty, crispy crust. For something sweeter, a dusting of cinnamon sugar or cinnamon crunch topping is pure magic—perfect with butter or cream cheese. Honestly, these toppings make each bite incredibly satisfying and let you change things up quickly depending on your mood.

Side Dishes

When we enjoy these bagels at home, I like pairing them with fresh fruit salad or a bright green salad tossed lightly with lemon and olive oil. They’re also perfect alongside scrambled eggs or smoked salmon and capers for a more upscale brunch vibe. Honestly, these bagels play well with anything from simple spreads like cream cheese and jam to full-on deli fixings.

Creative Ways to Present

For special occasions, I love turning these sourdough bagels into mini “bagel bites” by spreading marinara and cheese, then baking them like mini pizzas—a huge hit at our family get-togethers. Another fun idea is slicing them into thin rounds to make bagel chips; just toast until crispy and serve with dips. Bagel sliders using smaller dough portions also make festive appetizers that everyone asks for again and again.

Make Ahead and Storage

Storing Leftovers

In my experience, these bagels rarely last past two days at home because they’re just that good! But if you do have leftovers, store them in a sealed plastic bag at room temperature for up to 2-3 days. For best freshness, avoid the fridge since it can dry out bread.

Freezing

I often freeze bagels whole or sliced in gallon-sized freezer bags for up to 3 months. This way, you always have a tasty snack or breakfast ready. When I need one, I just take it out and let it thaw on the counter or microwave for a few seconds before toasting.

Reheating

To revive frozen or leftover bagels, I recommend slicing them in half and popping them into the toaster to get that fresh-from-the-oven crispness. A quick 10-second zap in the microwave before toasting also helps soften them without drying out. Trust me, this little trick saves your bagels from any leftover day gloom.

FAQs

Final Thoughts

I absolutely love how this Homemade Sourdough Bagels Recipe brings the joy of baking right into your own kitchen without complex ingredients or fancy equipment. It’s been a game-changer for my weekend mornings and family brunches, and I’m confident you’ll feel the same. Between the tangy crumb, that perfect chewy crust, and endless topping possibilities, these bagels hit all the right notes. Give them a try—you’re going to impress yourself and everyone who tastes them!

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