Sourdough Bagel Recipe: The Best Homemade Bagels

There’s something truly satisfying about sinking your teeth into a freshly baked sourdough bagel. Its chewy texture, slightly tangy flavor, and crispy golden crust make it a favorite for breakfast or brunch. Whether you enjoy them with cream cheese, smoked salmon, or simply toasted with butter, sourdough bagels are an artisan bread recipe worth mastering. Not only are they healthier than many store-bought versions, but they also bring the timeless joy of homemade bread to your kitchen. This easy sourdough bagel recipe is perfect for beginners or seasoned bakers looking for a homemade twist on a classic bagel recipe.

Why Choose Sourdough Bagels?

Sourdough bread has been cherished for centuries for its distinctive taste and health benefits. It’s easier to digest than regular yeast bread, has a lower glycemic index, and is rich in probiotics. These homemade sourdough bagels are free from commercial yeast, making them an excellent choice for anyone seeking a more natural, artisan bread with authentic flavor. Plus, you can customize the toppings—sesame seeds, poppy seeds, or even a plain bagel—to suit your taste.

Ingredients for Homemade Sourdough Bagels

For the Sourdough Starter:

• 50g active sourdough starter
• 200g bread flour
• 200g water

For the Bagel Dough:

• 500g bread flour
• 1 tablespoon salt
• 1 tablespoon honey (optional)
• 250g sourdough starter (from above)
• 200-250ml water (depending on dough consistency)

Toppings (Optional):

• Sesame seeds
• Poppy seeds
• Everything bagel seasoning

Step-by-Step Guide to the Best Sourdough Bagel Recipe

1: Prepare the Sourdough Starter

Begin by feeding your sourdough starter 8-12 hours before making the dough. In a medium-sized bowl, mix 50g of your active sourdough starter with 200g of bread flour and 200g of water. Let it sit at room temperature until it’s bubbly and doubled in size.

2: Make the Bagel Dough

In a large bowl, combine 500g of bread flour, 1 tablespoon of salt, and 1 tablespoon of honey. Add the sourdough starter and 200-250ml of water, mixing until a rough dough forms. Knead the dough for about 10 minutes, until smooth and elastic. You’re aiming for a slightly firm dough, not too sticky.

3: First Rise (Bulk Fermentation)

Cover the dough with a clean kitchen towel and let it rise for 4-6 hours at room temperature, or until it has roughly doubled in size. For a more authentic flavor, you can also refrigerate the dough overnight, which will enhance the tangy taste of your sourdough bagels.

4: Shape the Bagels

Once the dough has risen, divide it into 8 equal portions. Roll each piece into a ball, then poke a hole in the center with your thumb and stretch it out gently to form a bagel shape. Place the shaped bagels on a lined baking sheet and cover them with a towel for a 30-minute rest.

5: Boil the Bagels

Boiling the bagels gives them their signature chewy crust. Bring a large pot of water to a boil and add a tablespoon of honey (or baking soda for extra shine). Drop 2-3 bagels at a time into the boiling water, cooking them for 1-2 minutes per side. Remove the boiled bagels with a slotted spoon and place them back on the baking sheet.

6: Add Toppings

Before baking, sprinkle sesame seeds, poppy seeds, or your desired topping onto the boiled bagels. For an extra crunch, press the seeds into the dough slightly.

7: Bake the Bagels

Preheat your oven to 425°F (220°C). Bake the bagels for 20-25 minutes, or until golden brown and crispy. Let them cool on a wire rack before serving.

Tips for the Perfect Sourdough Bagels

• Boil Time: For a chewier crust, boil the bagels for a longer time—about 2 minutes on each side.
• Overnight Fermentation: Letting the dough rest in the fridge overnight can enhance the flavor and make the bagels easier to digest.
• Toppings Variety: Experiment with different toppings such as everything bagel seasoning, sea salt, or even dried onion flakes for extra flavor.

Serving Suggestions for Your Easy Sourdough Bagels

Sourdough bagels are a versatile breakfast food. Try them:

• Classic: With cream cheese and smoked salmon.
• Sweet: With butter and jam for a sweet morning treat.
• Savory Sandwich: Make a bagel sandwich with scrambled eggs, avocado, and bacon.

Cultural and Historical Appeal of Homemade Bagels

Bagels have been enjoyed for centuries, with their origins traced back to Eastern Europe. They became particularly popular in the Jewish communities of Poland and later spread to the rest of the world. What sets bagels apart from other bread recipes is their chewy crust, achieved by boiling the dough before baking. This simple, yet crucial step, gives bagels their unique texture and taste, making them a beloved breakfast food across cultures.

Health Benefits of Sourdough Bagels for a Healthy Breakfast

These homemade sourdough bagels are not only delicious but also offer several health benefits:

• Easier to Digest: The natural fermentation process breaks down gluten, making it easier to digest.
• Probiotics: Sourdough contains beneficial bacteria that support gut health.
• Lower Glycemic Index: Sourdough has a lower glycemic index than other types of bread, which means it’s less likely to cause blood sugar spikes.

Conclusion

This easy sourdough bagel recipe is the perfect way to enjoy homemade bagels with all the flavor and texture of authentic sourdough bread. Whether you’re a fan of sesame seeds, poppy seeds, or plain bagels, this recipe will guide you through how to make sourdough bagels from scratch. These artisan bagels are not only a healthier option but also a delightful addition to your breakfast table.

With a little patience and practice, you’ll be baking the best sourdough bagels in no time!