The Best Sourdough Bagel Recipe – Easy & Chewy Homemade Guide

Sourdough bagels bring together the crispness of a traditional bagel with the tangy depth of natural fermentation. Unlike store-bought varieties, homemade sourdough bagels are free from preservatives, rely on a wild yeast starter, and deliver a chewier, more flavorful bite.

This guide will walk you through:
✔️ The step-by-step process of making sourdough bagels at home
✔️ Tips for achieving the perfect chewy texture
✔️ Common mistakes to avoid and how to fix them
✔️ Health benefits of sourdough bagels compared to regular bagels

If you love homemade bread, don’t miss our guide to Artisan Italian Bread—another delicious, rustic bread recipe!

What Makes Sourdough Bagels Special?

The Difference Between Sourdough and Traditional Bagels

Sourdough bagels stand apart from regular bagels due to their natural fermentation process. Unlike traditional bagels that rely on commercial yeast for quick rising, sourdough bagels use a wild yeast starter, which takes longer but improves both texture and flavor.

Key differences:

• Fermentation: Sourdough bagels ferment overnight, enhancing their taste and digestibility.
• Texture: Traditional bagels tend to be lighter, while sourdough bagels offer a chewier, denser bite.
• Flavor: Thanks to fermentation, sourdough bagels develop a slightly tangy, complex taste.

If you’re interested in other quick and easy homemade bread, try this 4-Ingredient Banana Bread—it’s a delicious and beginner-friendly option!

Why You Should Try Making Sourdough Bagels at Home

Baking your own sourdough bagels comes with many benefits:

✔️ No preservatives or artificial ingredients
✔️ Better gut health due to natural fermentation
✔️ Customizable flavors—add seeds, cheese, or cinnamon!
✔️ A rewarding baking experience with delicious results

If you’re new to sourdough baking, this recipe is a great way to start. With a little patience, you’ll soon be enjoying bakery-quality bagels at home.

Essential Ingredients for the Perfect Sourdough Bagels

A great bagel starts with high-quality ingredients. Since sourdough relies on natural fermentation, choosing the right components affects texture, flavor, and rise.

Must-Have Ingredients

To make authentic sourdough bagels, you’ll need:

✔️ Sourdough Starter – The key ingredient that provides fermentation and natural leavening. Make sure it’s active and bubbly before using.

✔️ Bread Flour – The high protein content (12-14%) is essential for developing a strong gluten structure, giving bagels their chewy bite.

✔️ Water & Salt – These simple elements balance flavor and structure. Use filtered water to avoid interfering with fermentation.

✔️ Honey or Malt Syrup – This adds slight sweetness and enhances color during baking. Traditionally, bagels are boiled in malt syrup water for a deeper golden crust.

Optional Add-ins & Toppings

Once you’ve mastered the base recipe, you can experiment with different flavors and toppings:

🔥 Savory options:

• Sesame seeds
• Poppy seeds
• Garlic & onion flakes
• Everything bagel seasoning

🍯 Sweet options:

• Cinnamon & raisins
• Blueberries or dried cranberries
• Chocolate chips

Pro Tip: Looking for another easy homemade bread recipe? Check out our 4-Ingredient Banana Bread!

How to Make Sourdough Bagels – Step-by-Step

Making sourdough bagels is a two-day process, but the long fermentation enhances the flavor and texture. Follow these step-by-step instructions to achieve bakery-quality bagels at home.

Step 1: Preparing the Dough

1️⃣ In a large mixing bowl, combine:

• 150g active sourdough starter
• 250g warm water
• 500g bread flour
• 10g salt
• 15g honey or malt syrup

2️⃣ Mix until a rough dough forms, then let it rest for 30 minutes.

3️⃣ Knead the dough for 8-10 minutes until smooth and elastic.

Step 2: Bulk Fermentation

✅ Cover the bowl and let the dough ferment at room temperature for 8-12 hours (overnight).
✅ The dough should double in size and feel slightly puffy when ready.

Step 3: Shaping the Bagels

1️⃣ Divide the dough into 8 equal pieces.
2️⃣ Roll each piece into a smooth ball.
3️⃣ Poke a hole in the center with your finger and gently stretch into a bagel shape.

💡 Pro Tip: Make the hole slightly bigger than you think—it will shrink during baking!

Step 4: Cold Fermentation (For Better Texture)

✅ Place shaped bagels on a parchment-lined tray.
✅ Cover and refrigerate for 12-24 hours.
✅ This improves the chewiness and enhances flavor.

Step 5: Boiling the Bagels

Boiling is what gives bagels their signature crust and chewiness.

1️⃣ Bring a large pot of water to a gentle boil.
2️⃣ Add 1 tablespoon honey or malt syrup for extra browning.
3️⃣ Boil each bagel for 30-60 seconds per side.

💡 Pro Tip: A longer boil = chewier bagels.

Step 6: Baking to Perfection

1️⃣ Preheat the oven to 425°F (220°C).
2️⃣ Place bagels on a baking sheet, sprinkle with desired toppings.
3️⃣ Bake for 20-25 minutes until golden brown.
4️⃣ Let them cool for 10 minutes before slicing.

🚀 Want to try another classic homemade bread? Check out our Artisan Italian Bread.

Tips for the Best Sourdough Bagels

Achieving the perfect sourdough bagel takes patience, but these expert tips will help you get the best results every time.

How to Get a Chewy Texture

The chewiness of sourdough bagels depends on:

✔️ Using High-Protein Bread Flour: The higher gluten content creates a firm, elastic dough. Avoid all-purpose flour.

✔️ Long Fermentation (Cold Proofing): Refrigerating bagels for 12-24 hours develops a chewier structure and deeper flavor.

✔️ Boiling Before Baking: This step gelatinizes the starches in the crust, creating that signature chewy bite. Boil longer for extra chewiness.

✔️ Baking at High Heat: Bake at 425°F (220°C) to create a golden, crispy crust while keeping the inside soft and chewy.

How to Store and Keep Bagels Fresh

Homemade sourdough bagels contain no preservatives, so they should be stored properly:

✔️ Room Temperature (Short-Term): Store in an airtight container for up to 3 days.

✔️ Freezing (Long-Term): Slice bagels in half and freeze in a zip-top bag for up to 3 months. Toast them straight from the freezer!

✔️ Reviving Stale Bagels: Sprinkle with water and bake at 350°F (175°C) for 5 minutes to restore freshness.

Common Problems & Troubleshooting

Even experienced bakers run into problems when making sourdough bagels. Here’s how to fix common issues and ensure perfect results every time.

Why Are My Bagels Too Dense?

If your bagels are heavy and dense, the dough lacked fermentation or gluten development.

✔️ Solution:

• Make sure your sourdough starter is active and bubbly.
• Knead the dough properly to develop gluten.
• Allow a full overnight fermentation before shaping.

Why Are My Bagels Too Chewy?

While bagels are supposed to be chewy, too much chewiness can mean over-boiling.

✔️ Solution:

• Reduce boil time to 30 seconds per side.
• Use a mix of bread flour and all-purpose flour for a slightly softer bite.

Why Did My Bagels Turn Out Flat?

Flat bagels often happen due to over-proofing or improper shaping.

✔️ Solution:

• Shape bagels tightly so they hold their structure.
• Refrigerate bagels no longer than 24 hours before baking.
• Ensure a strong sourdough starter with good rising power.

Sourdough Bagel Nutrition & Health Benefits

Sourdough bagels are not only delicious but also offer unique health benefits compared to regular bagels. The natural fermentation process enhances nutritional value and improves digestion.

Are Sourdough Bagels Healthier Than Regular Bagels?

Yes! Here’s why:

✔️ Lower Gluten Content: The fermentation process breaks down gluten, making it easier to digest.
✔️ Improved Nutrient Absorption: Sourdough fermentation reduces phytic acid, which increases mineral absorption.
✔️ Lower Glycemic Index: Sourdough bagels have a lower glycemic index than regular bagels, which helps in controlling blood sugar levels.
✔️ Natural Probiotics: The wild yeast and bacteria in sourdough contribute to better gut health.

Nutritional Information for a Medium Sourdough Bagel

Note: Nutritional values may vary depending on ingredients and portion size.

How Many Carbs Are in Sourdough Bagels?

A typical sourdough bagel contains around 50g of carbohydrates, primarily from the bread flour. While they are higher in carbs, their low glycemic index makes them a better option for sustained energy.

Flavor Variations & Creative Toppings

One of the best things about making sourdough bagels at home is the ability to customize flavors. Whether you prefer a savory kick or a sweet twist, these variations will take your bagels to the next level.

Savory Bagel Variations

For a classic, flavorful bagel, try these savory mix-ins and toppings:

Sweet Bagel Variations

If you love a touch of sweetness, these bagel flavors are perfect for breakfast or a midday snack:

Pro Tip: How to Add Toppings Properly

✔️ For mix-ins: Fold ingredients into the dough after the first mix.
✔️ For toppings: Brush boiled bagels with egg wash and sprinkle toppings before baking.

The Best Sourdough Bagel Recipe – Easy & Chewy Homemade Guide

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• Author: Lucy
• Total Time: 13-36 hours (including fermentation)
• Yield: 8 bagels 1x

Print Recipe

Description

Sourdough bagels bring together the crispness of a traditional bagel with the tangy depth of natural fermentation. Unlike store-bought varieties, homemade sourdough bagels are free from preservatives, rely on a wild yeast starter, and deliver a chewier, more flavorful bite. This recipe walks you through every step to ensure perfect homemade bagels every time.

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Ingredients

Scale 1x2x3x

For the Dough:

• 150g active sourdough starter (fed and bubbly)
• 250g warm water
• 500g bread flour (high protein, 12-14%)
• 10g salt
• 15g honey or malt syrup

For Boiling:

• 1 tablespoon honey or malt syrup
• 3 liters water

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Instructions

Step 1: Prepare the Dough

1. In a large mixing bowl, combine sourdough starter, warm water, bread flour, salt, and honey/malt syrup.
2. Mix until a rough dough forms, then let it rest for 30 minutes.
3. Knead the dough for 8-10 minutes until smooth and elastic.

Step 2: Bulk Fermentation

1. Cover the bowl and let the dough ferment at room temperature for 8-12 hours (overnight).
2. The dough should double in size and feel slightly puffy when ready.

Step 3: Shape the Bagels

1. Divide the dough into 8 equal pieces.
2. Roll each piece into a smooth ball.
3. Poke a hole in the center with your finger and gently stretch into a bagel shape.

💡 Pro Tip: Make the hole slightly bigger than you think—it will shrink during baking!

Step 4: Cold Fermentation

1. Place shaped bagels on a parchment-lined tray.
2. Cover and refrigerate for 12-24 hours for enhanced texture and flavor.

Step 5: Boil the Bagels

1. Bring a large pot of water to a gentle boil.
2. Add 1 tablespoon honey or malt syrup for extra browning.
3. Boil each bagel for 30-60 seconds per side.

💡 Pro Tip: A longer boil = chewier bagels.

Step 6: Bake to Perfection

1. Preheat the oven to 425°F (220°C).
2. Place bagels on a baking sheet and sprinkle with desired toppings.
3. Bake for 20-25 minutes until golden brown.
4. Let them cool for 10 minutes before slicing

Notes

• Storage Tips: Keep bagels in an airtight container at room temperature for up to 3 days. For longer storage, freeze sliced bagels for up to 3 months.
• Reheating Tip: Sprinkle with water and bake at 350°F (175°C) for 5 minutes to restore freshness.
• Troubleshooting: If your bagels turn out dense, ensure your sourdough starter is active and bubbly before starting.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Cuisine: American

Nutrition

• Serving Size: 1 bagel

Frequently Asked Questions

Conclusion – Enjoy Your Homemade Sourdough Bagels!

Making homemade sourdough bagels is a rewarding process that results in flavorful, chewy, and naturally fermented bread. By following this guide, you’ve learned:

✔️ The key ingredients that create the best texture and taste.
✔️ Step-by-step instructions for kneading, fermenting, boiling, and baking.
✔️ How to customize flavors with sweet and savory variations.
✔️ Troubleshooting tips to fix common bagel-making mistakes.
✔️ The health benefits of sourdough compared to regular bagels.

With just a little patience and practice, you’ll be enjoying bakery-quality sourdough bagels in your own kitchen!

🔥 Want to expand your homemade bread skills? Try our Artisan Italian Bread for another classic and rustic baking experience!

Happy baking!