Sourdough bagels make the ones at the store seem like cardboard, flavorless impersonations of what good baking can actually do and they are a treat you won’t want to miss!

Combining the tangy depth of sourdough with the chewy texture of a classic bagel makes an irresistible breakfast or snack option. Whether you’re a seasoned baker or a beginner eager to try your hand at something new, sourdough bagels provide a rewarding challenge.

These bagels boast a flavor that’s hard to beat thanks to the fermentation process of the sourdough starter. You’re not just tasting bread; you’re experiencing layers of flavors that unfold with each bite. The crispy exterior and chewy inside make them a delight.

a table with plain and flavored baked bagels and cream cheese

There’s no complicated sourdough here

I don’t do complicated sourdough. There will never be recipes that require salt brines, hydration percentages, or two hours of folding.

This recipe lets time and room temperature fermentation do the work for the most part. One bowl to mix in and that’s about it. If you want something more challenging (but why would you?) check out The Perfect Loaf. I will never be that cool.

Plan for plenty of starter

Bagels take a fair amount of starter to get the dense dough to rise. In this case, 150 grams will be needed to pull them off. Make sure you have enough starter ready and a few tablespoons left over to feed and start again.

You should use your starter when it’s doubled and at its peak for this recipe. This isn’t a “discard” version where start is just adding an acidic tang. It’s the real deal!

Mixing the dough

To get started, add the starter, sugar and water to a bowl and stir to combine. Add the flour and the salt on top of the flour. Mix the salt into the flour loosely with your hands then stir the mixture together.
You can use a stand mixer and knead 5 to 6 minutes if you’d like to. This dough is quite firm.
Shape into a ball and cover with a damp towel or greased plastic wrap and allow to rise 8 to 10 hours at room temperature (68-70 degrees). Make sure the towel stays damp if you go that route.
Once risen, flatten into a rectangle and cut 8 equal rectangles approximately 115 grams each.

a bowl of water, starter and sugar in a stand mixer bowl

a bowl of mixed dough in a stand mixer resting

How to shape bagels so they keep their hole and don’t look like balls

It’s really easy to underestimate how big a bagel can get when you shape it. Just sticking your finger in the middle and making a hole won’t be enough. After they boil then bake the hole will be too small and tight and the bagels can get more ball-like than bagel-like.

Instead, you’ll get the best shape by making a tapered rope and sealing the ends.

Roll a ball into a 7-inch long rope with tapered ends.
Roll the rope into a circle, letting those thinner ends overlap just enough to make a thickness close to that of the rest of the rope.
Put four fingers through the opening and roll the joint together under the palm of your hand, rolling your hand back and forth.
Transfer the bagels to greased parchment to wait for their water bath.

a ball of sourdough bagel dough on a surface

two hands rolling a ball of dough into a 7 inch tapered rope

The Great Bagel Boil

Boiling bagels sets the crust and prevents them from rising too much in the oven. That chewy, dense texture starts here and it can’t be skipped. Many people use baking soda in water but we are using honey instead.

The honey contributes to a more golden color when the bagels bake.

It’s important to only boil the bagels 30 seconds to a minute per side so pay attention to the timing. Once they are done, move them on to the baking tray.

Put on toppings while the bagels are still wet

While the bagels are still damp, gently tip the rounded side (the top) into any seeds or seasonings of your choice. We’ll talk more about your options for those in a minute.

a spatula holding a boiled bagel over a pot of water and honey

Sourdough Bagel Varieties

Sourdough bagels offer a delightful twist on a classic favorite. You can enjoy them in traditional flavors or explore innovative recipes that bring fresh ideas to your taste buds.

an everything bagel with a bite taken out

Traditional Flavors

Traditional sourdough bagels often feature flavors you’ve come to love in bagels. Plain, sesame, and poppy seed varieties are staple choices. You’ll find these are perfect for spreading cream cheese or layering with smoked salmon and capers.

For those who enjoy something heartier, everything bagels combine a mix of sesame seeds, poppy seeds, garlic, onion, and salt. I love this one!

My next favorite is cheese. I love Asiago or cheddar grated on top and then baking them. This one is particularly good with jalapeno or garlic cream cheese. Don’t let anyone smell your breath if you eat it!

And another big winner is cinnamon crunch. I love Half Baked Harvest’s cinnamon crunch topping. If you wanted to, you could also add some cinnamon and brown sugar to the dough itself if you knew you were only making one type.

Fun flavor combinations to try

The innovative side of sourdough bagels pushes the limits of creativity. Imagine a jalapeño cheddar sourdough bagel, with spicy jalapeños balanced by creamy cheese. This bold flavor combination adds excitement to your breakfast or lunch.

Another unique option is the cinnamon raisin sourdough bagel. Here, sweet raisins and a hint of cinnamon perfectly pair with the tangy sourdough. You can knead in a handful of raisins when you mix the dough for the first bulk rise. It may take a bit longer to rise because of the weight of the raisins, but it works just fine.

Serving and Pairing

Classic Toppings and Spreads

Sourdough bagels are versatile canvases for a variety of delicious toppings and spreads. Classic options like cream cheese, with its rich and creamy texture, pair beautifully with the bagel’s chewy crust. You might also enjoy lox, a favorite accompaniment that balances the tang of sourdough with salty and savory notes or you can use them as the base for breakfast sandwiches with a fried egg and sausage.

For a touch of sweetness, jam or honey can add a delightful contrast. If you’re looking for something a little different, try avocado slices topped with a sprinkle of salt and pepper. Peanut butter or almond butter can also offer a creamy, nutty vibe. Experimenting with herbed butters or pesto can also provide a fresh, aromatic twist.

Pairing with Drinks

Choosing the right drink can elevate your sourdough bagel experience. Coffee is a classic choice, its bitterness complementing the tangy notes of the sourdough. Try a latte or cappuccino for a smooth and creamy pairing. For tea lovers, chai offers a spicy and aromatic experience, balancing well with savory flavors.

If you’re enjoying a bagel at lunchtime, consider pairing it with a light beer or a sparkling water with a hint of lemon or lime. These options can cleanse your palate and enhance your enjoyment. Freshly squeezed orange juice or a refreshing smoothie might be perfect for a breakfast pair, adding a burst of freshness.

Sourdough Bagels

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Ingredients

150 g 3/4 cup active starter
250 grams 1 cup +2 teaspoons warm water
24 g 2 tablespoons sugar
500 grams 4 cups +2 tablespoons bread flour
9 g 1 1/2 teaspoons fine sea salt
20 g 1 tablespoon honey
oil for coating the pan
Bagel seasoning cinnamon sugar, sesame seeds, or other flavorings as desired.

Instructions

In a large bowl, mix the starter, water, and sugar together with a fork. Add the flour and salt. Stir until a rough dough forms then finish mixing by hand. This dough is quite stiff. If you need to use a stand mixer that’s fine. Simply run on low speed 5 to 6 minutes until the dough is combined. Allow the dough to rest for 45 minutes to one hour.
After the dough has rested, gently work the dough into a smooth ball. Cover with a damp towel and allow the dough to double in size approximately 8 to 10 hours at room temperature or 70°.
Line a sheet pan with parchment paper and lightly coat with cooking spray to prevent sticking.
Turn the dough out onto a non-floured work surface. Flatten into a rectangle and divide the dough into 115 gram size pieces—about 8 the same size.
Roll each piece into about a 6 or 7 inch long rope tapering the ends slightly then bring the tapered ends together and roll to seal. Transfer the rounds to the sheet pan and allow to relax for 10 to 15 minutes before proceeding.
Cover the dough with a damp towel and allow to rest for 15 to 20 more minutes until the bagels puff only slightly.
Bring a medium pot of water to a boil. Add the honey and whisk well to dissolve. Preheat the oven to 425.
Add any seasonings of choice to a shallow bowl and set aside
Add 2 to three bagels to the pot of water and wait for them to float to the top which should take approximately 10 seconds.
Simmer for 30 seconds total on each side for a thin crusted bagel, and then transfer the bagels back to the sheet pan you used previously. Once slightly cool but still wet, dip the rounded side of the bagels into the seeds or seasonings to coat thoroughly. Returned to the sheet pan and continue to boil any remaining bagels.
Bake 20 to 25 minutes. Transfer to a wire rack to cool. Best of eaten fresh. Store at room temperature for up to two days period to freeze place in an air tight container for up to three months.

The Dough Dabbler