Sourdough bagels are savory, chewy, crusty, and deliciously tangy. These are an amazing way to start your morning or to enjoy for a yummy brunch.
Sourdough may be one of my favorite ways to start the morning, whether it be breakfast strata, pancakes, English muffins, crepes, or these delicious bagels.
It’s a delicious, easy, and filling way to start our busy days, fueled up.
Bagels may seem intimidating, but I promise that they really aren’t that difficult. It’s much like making any baked sourdough recipe, with the added step of cooking it in boiling water for a few minutes before baking.
These sourdough bagels have a yummy and tangy flavor, pairing really well with sweet or savory dishes. They’re a wonderful comfort food.
I love slathering cream cheese or homemade butter all over them.
Below, I share a few different variations and a bunch of bagel sandwich ideas.
Sourdough Bagel FAQ
Are all bagels sourdough?
No. They are typically leavened with either sourdough or commercial yeast. Unless they are specifically labeled as sourdough, you can expect bagels to be made with commercial yeast.
Why is there a hole in a bagel?
There is a hole for more even cooking throughout. This also helps with crust development.
Are bagels bad for you?
While they tend to be higher in calories, these simple sourdough bagels are made with wholesome ingredients and healthy fermented grains.
What do you eat bagels with?
There are so many ways to eat bagels. Most commonly, they are served with cream cheese. See below for sandwich recommendations.
Why are bagels boiled at first?
You boil bagels first to set the crust, which allows them to hold their shape in the oven. The longer you boil them, the thicker the crust. Boiling for 60 seconds on each side yields the perfect result. Although this step may seem silly, don’t skip it – it is one of the most important.
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Tips:
- Use a slotted spoon or ‘spider’ strainer to flip and pull the bagels out of the boiling water.
- If you don’t have a sourdough starter, you can check out this post, where I show you exactly how to make a starter from scratch.
- Cook 2-4 bagels in the baking soda water at a time. Don’t overcrowd your pot.
- You can knead the dough by hand or use a stand mixer. A stand mixer is much easier and less time consuming.
Tools you may need:
Measuring cups and spoons
Large pot or dutch oven
Parchment paper
Topping ideas
- Shredded cheddar cheese
- Sesame seeds
- Dried onion/dried garlic flakes
- Poppy seeds
- Everything But The Bagel seasoning
- Cinnamon sugar topping
Additional Bagel Add-Ins:
Mix in these extras into the dough right before forming into bagels:
Blueberries – add fresh blueberries
Cinnamon and raisins
Chocolate chips
How To Make Sourdough Bagels From Scratch
Add sourdough starter, water, honey, salt, and two cups of flour to a stand mixer.
Mix until it comes together, about 10 minutes on low speed. The dough will be really stiff and difficult to incorporate.
Add remaining flour, half a cup at a time. Use a dough hook and knead until it is smooth and pliable. You could also knead by hand, but the stand mixer makes this process much easier.
Cover dough with wet tea towel, plastic wrap, or beeswax wrap; allow to ferment for 8 to 12 hours. Don’t just cover with a dry towel, because it will create a hard skin on the top of your dough, which you don’t want.
After the dough has fermented, divide into 8 equal pieces.
Roll the dough into balls, flatten them down a bit, and poke a hole in the middle with your finger. Stretch the hole a bit to widen.
Cover with a tea towel and allow the dough to rise in a warm spot for two hours or until puffy. The time will depend on how warm your house is. It could take 1 to 4 hours.
Preheat oven to 425 degrees.
Bring a large pot of water to a boil and add the baking soda and sugar.
Using a slotted spoon, gently add bagels to the water and boil for one minute, flip, then boil for another minute.
Shake off excess water and dip into desired toppings (optional).
Place boiled bagels on parchment-lined baking sheet.
Bake for 20-25 minutes, or until golden on top.
Sourdough Bagel Sandwich Ideas
Truly, a sourdough bagel is a vessel for the yummy toppings you want to add.
- Breakfast sandwich – add a fried egg, bacon or sausage, cheese, and some lettuce for a yummy way to start your morning.
- Cream cheese and veggie. Spread cream cheese on bagel, add slices of tomato, cucumber, avocado (optional). Sprinkle with salt and enjoy.
- Avocado… bagel. Rather than toast. Add sliced avocado and sprinkle with salt.
- Locks – cream cheese and smoked salmon (locks) make a really delicious sandwich any time of day.
- Turkey club. Really any of your favorite lunch meat will do; top with slices of cheese, tomato, avocado, and an egg.
- Ham and cheese. Top with ham and a slice of Swiss or cheddar cheese. Bake it in the oven until the cheese starts to melt. Honey mustard takes this up a notch.
- Add chicken salad
Find More Sourdough Recipes:
If you try this recipe and love it, I would love if you could come back and give it 5 stars!
Sourdough Bagels
Ingredients
- ½ cup sourdough starter, bubbly and active (113 grams)
- 1 cup water, 236 grams
- 2 tablespoons honey, 21 grams
- 2 teaspoons salt, 10 grams
- 4 cups unbleached all purpose flour, 560 grams
For boiling the bagels
- 2 quarts water
- 1 tablespoon baking soda
- 1 tablespoon brown sugar
Instructions
- Add sourdough starter, water, honey, salt, and two cups flour to a stand mixer.
- Mix until it comes together, about 10 minutes on low speed. The dough will be really stiff and difficult to incorporate.
- Add remaining flour, half a cup at a time. Use a dough hook and knead until it is smooth and pliable.
- Cover dough with wet tea towel, plastic wrap, or beeswax wrap and allow to ferment for 8 to 12 hours.
- After fermentation, divide into 8 equal pieces.
- Roll the dough into balls, flatten them down a bit, and poke a hole in the middle with your finger. Stretch the hole a bit to widen.
- Cover with a tea towel and allow the dough to rise in a warm spot for 1-4 hours or until puffy.
- Preheat oven to 425 degrees.
- Bring a large pot of water to a boil and add the baking soda and sugar.
- Using a slotted spoon, gently add bagels to the water and boil for one minute, flip, then boil for another minute.
- Shake off excess water and dip into desired toppings (optional).
- Place boiled bagels on parchment-lined baking sheet.
- Bake for 20-25 minutes, or until golden on top.
Notes
- Use a slotted spoon or ‘spider’ strainer to flip and to pull the bagels out of the boiling water.
- Cook 2-4 bagels in the baking soda water at a time. Don’t overcrowd your pot.
- You can knead the dough by hand or use a stand mixer. A stand mixer is much easier and less time consuming.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Whoops I added in all the flour at once…did I ruin it or will they still be good? I’ll make them tomorrow anyways but wanted to see if you’ve don’t this before and how they turned out
I LOVE this recipe and have thoroughly enjoyed making these bagels! My only issue with the recipe is that when you change the amount you want to make to 2 or 3x the measurements change but all the measurements in grams stay the same. The grams do not change from 1x to 3x the recipe.
Working on a solution to this! So sorry.
47% hydration? What am I doing wrong here??
First tube using this recipe.Easy to make, tastes great. Chewy bagels.
Will become the go to recipe!
When transferring my bagels to the water they instantly deflated as soon as I carefully tried to get them off of the pan. They became really flat and dense. What am I doing wrong?
That is a sign that the dough over fermented. The gluten structure was not strong enough to hold its rise. Try fermenting on the counter for a few hours less.
After shaping into bagels and putting holes in but before boiling what are you putting them on to sit for 1-4 hours. I did parchment paper on baking sheet and they stuck so bad when I tried getting off to boil.
Make sure to really let them drip dry before sticking them to parchment paper.
A very thin sprinkle of cornmeal on your pan will help. I use my fingertips to gently wipe excess off when I pick the shaped bagel up, and most of the rest will come off in the boil. I wipe all the cornmeal out and lay down parchment to put the bagels on after they boil.
Made the dough but had unexpected guests during the rise of the rolled bagels. May I put them in the freezer and boil them after they come to room temperature?