Are Sourdough Bagels Healthy?

Yes! Sourdough bagels offer several health benefits over traditional bagels: ✔️ Lower gluten content due to fermentation, making them easier to digest. ✔️ Lower glycemic index , which helps control blood sugar levels. ✔️ Improved gut health due to natural probiotics. ✔️ No preservatives or artificial ingredients when made at home.

Why Are My Sourdough Bagels So Chewy?

Chewiness is a hallmark of authentic bagels , but if they are too tough , it may be due to: ❌ Over-boiling – Boiling too long makes bagels overly chewy. Stick to 30-60 seconds per side . ❌ Using only bread flour – Try mixing in a small amount of all-purpose flour for a slightly softer bite. ❌ Over-kneading the dough – Knead only until smooth and elastic .

How Many Carbs Are in Sourdough Bagels?

A medium sourdough bagel contains approximately 50g of carbohydrates. However, due to fermentation, sourdough bagels have a lower glycemic impact than regular bagels.

Is Sourdough Bread Any Better for You?

Yes! Compared to regular bread, sourdough has: ✔️ Lower gluten levels (easier digestion). ✔️ More nutrients (due to better mineral absorption). ✔️ A longer shelf life because of its natural acidity. For a simple and delicious homemade bread alternative, check out our 4-Ingredient Banana Bread !

The Best Sourdough Bagel Recipe

Name: The Best Sourdough Bagel Recipe – Easy & Chewy Homemade Guide
Prep time: 30 min
Cook time: 25 min
Total time: PT-483669H6M57S
Cuisine: American
Ingredients: 150g active sourdough starter (fed and bubbly); 250g warm water; 500g bread flour (high protein, 12-14%); 10g salt; 15g honey or malt syrup; 1 tablespoon honey or malt syrup; 3 liters water

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.

Ingredients

Scale

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

Instructions

Step 1: Prepare the Dough

In a large mixing bowl, combine sourdough starter, warm water, bread flour, salt, and honey/malt syrup.
Mix until a rough dough forms, then let it rest for 30 minutes.
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: Shape the Bagels

Divide the dough into 8 equal pieces.
Roll each piece into a smooth ball.
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

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

Step 5: Boil the Bagels

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

💡 Pro Tip: A longer boil = chewier bagels.

Step 6: Bake to Perfection

Preheat the oven to 425°F (220°C).
Place bagels on a baking sheet and sprinkle with desired toppings.
Bake for 20-25 minutes until golden brown.
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