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A Cozy Journey: Sourdough Bagels Recipe

There’s something magical about the smell of freshly baked bread wafting through a cozy kitchen. It beckons memories of childhood weekends spent at home, enjoying warm bagels slathered in cream cheese, while laughter and chatter filled the air. This Sourdough Bagels Recipe invites you to recreate that comfort with every chewy, golden bite.

These bagels, infused with the warm tang of sourdough, make for a perfect breakfast delight or a savory midday snack. Whether you’re a seasoned baker or just dipping your toes into the sourdough journey, you’ll appreciate how simple yet indulgent these homemade bagels are. Trust me, this is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

Warm Comfort: Each bagel offers a tender, chewy texture that wraps you in cozy warmth.
Healthier Option: Homemade sourdough bagels are made with wholesome ingredients, leaving out the preservatives often found in store-bought versions.
Endless Customization: From zesty everything bagels to sweet cinnamon raisin, there are countless ways to express your creativity.
Perfect for Meal Prep: Make a batch ahead of time, freeze them, and simply toast when you need a quick breakfast.
A Labor of Love: The kneading and rising process imbues each bagel with rich flavor and texture. It’s worth the time and effort!
Impress Your Friends: Show off your baking skills with these delightful bagels at your next gathering.

Gather These Simple Ingredients

150g active, bubbly sourdough starter
250g warm water
500g bread flour
40g sugar
11g salt
20g honey (for the boil bath)

Let’s Make It Together

Find a Sample Baking Schedule below

MAKE THE DOUGH:

In a large bowl, combine 150g of your active starter, 250g of warm water, and 40g of sugar. Mix by hand (or use a Danish Dough Whisk, one of my favorite sourdough tools!) until you achieve a milky liquid.
Add 500g of bread flour and 11g of salt to the mixture, stirring until fully incorporated.
Here comes a small labor of love, but trust me, it’s all worth it! Knead the dough by hand for 5-6 minutes. I’ve found that bagels taste softer and chewier when using a hands-on method. To knead, pull a small section of dough up and fold it over, pushing it into the rest with the heel of your hand. Continue this motion in a clockwise direction.
Cover the dough and allow it to rest for 60 minutes.

STRETCH AND FOLD:

After your hour of resting, repeat the “stretch, fold, and push” routine for 30 seconds.
You’ll see that the dough is now a bit smoother. Cover it with a reusable shower cap and place it in a warm area to rise.

BULK RISE:

Let the dough rise until it has doubled in size. In my 69-degree kitchen, this typically takes 8-12 hours. If your kitchen is warmer, it might take less time, and vice versa.

SHAPE:

Once your dough has risen, gently remove it from the bowl onto a clean work surface—no flour dusting needed.
Stretch and shape it into a rectangle, about 1/2 inch thick. Cut the dough into 8 equal triangle pieces, similar to slicing a pizza.
To shape each piece, pull the corners of the triangle toward the center, rolling it into a smooth ball. Repeat with all pieces.
Punch a hole in the center of each dough ball with your thumb, stretching it gently until the hole measures about 2 inches. Don’t worry if the dough shrinks a bit; it’s perfectly fine.

SECOND RISE:

Place the shaped bagels on a parchment-lined baking sheet, covering them with a damp tea towel to keep them moist.
Allow the bagels to rest in a warm space for about 20-60 minutes. If you’re not ready to bake them, cover with plastic wrap and let them sit in the fridge for up to 24 hours. When you’re ready, bring them back to room temperature before continuing with the recipe.

BOIL BATH:

Preheat your oven to 425 degrees.
In a large pot, fill with water, adding 20g of honey and whisking until well mixed. Bring it to a boil.
After the bagels have risen, set up a clean workspace with a kitchen towel on the counter and a cooling rack on top.
Drop 2-3 bagels gently into the boiling water and boil for 30 seconds on each side.
Using a slotted spoon, carefully remove bagels and place them on the cooling rack. Repeat until all bagels are boiled.

TOPPINGS:

Now, let’s talk toppings! While these bagels are delicious on their own, a sprinkle of your favorite toppings can add that special touch.
Pour your toppings onto a small plate and dip the top of each bagel into the mix. The bagels will be slightly sticky, which helps the toppings adhere beautifully.

Bonus tip – If you’re adding cheese, dip the bottom side too! It adds a delightful crunch.

BAKE:

Bake the sourdough bagels for about 20-25 minutes, or until they’re golden brown.
Remove from the oven and allow them to cool on a wire rack.
Once cool enough to handle, slice one open while it’s still warm and spread a generous layer of butter on top. That initial buttery bite will take you to a comforting paradise!

Fun Ways to Customize It

Everything Bagels: Top with a mix of sesame seeds, poppy seeds, onion, and garlic for a classic touch.
Cinnamon Raisin Bagels: Add in some cinnamon and plump raisins; enjoy with some sweet cream cheese.
Herbed Parmesan Bagels: Mix dried herbs like rosemary and thyme into the dough and top with grated Parmesan for a savory twist.
Chocolate Chip Bagels: For a sweet treat, fold in mini chocolate chips before shaping, perfect to delight your inner sweet tooth!

Chef Emma’s Helpful Tips

Make-Ahead: Shape and refrigerate your bagels the night before. Bake fresh bagels in the morning for a divine breakfast treat!
Freezing: Cool completely, place in an airtight container, and freeze for up to a month. Toast directly from the freezer for a quick snack.
Serving Size: These bagels are perfect for sharing, but if you’re lucky enough to have leftovers, they’re just as tasty the next day!
Swap It Out: Feel free to use a combination of all-purpose flour and whole wheat flour in the same ratio for added nutrition.

Nutrition Information per Serving

Serving Size: 1 bagel
Calories: 220
Carbs: 42g
Sugar: 3g
Fat: 1g
Protein: 6g
Sodium: 210mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! You can shape the bagels in advance and refrigerate them overnight before boiling and baking.

Can I use different ingredients?
Certainly! You can substitute the bread flour with a gluten-free blend or even experiment with whole wheat flour for a hearty option.

How do I store leftovers?
Store any unconsumed bagels in an airtight container at room temperature for 1-2 days. For longer storage, wrap and freeze them.

How long does it last?
Homemade bagels are best when fresh but can last up to 2 days at room temperature, 2 weeks in the fridge, or up to a month in the freezer.

Wrapping It Up

There’s something ineffably special about making Sourdough Bagels at home. The process is packed with love, patience, and a sprinkle of creativity. Whether enjoyed with a simple smear of butter or topped with your favorite spread, these bagels are bound to bring joy and warmth to your kitchen.

Don’t forget to save this Sourdough Bagels Recipe to your Pinterest board so it’s ready when you need a cozy treat! Your loved ones will surely thank you for bringing the essence of home into each bite!