Sourdough Bagels Recipe: A Cozy Treat for Any Morning
There’s something particularly magical about the aroma of freshly baked bagels wafting through the kitchen. It brings back memories of lazy Sunday mornings, where the table was set with warm, golden bagels, a creamy spread, and a pot of rich coffee bubbling on the stove. Each bite, chewy yet tender, transports you to a cozy café where time stands still. If you’re looking for an ultimate comforting breakfast or a cozy snack, this Sourdough Bagels Recipe will steal your heart. Perfect for those chilly mornings or when you just want a little extra love on your plate, these bagels are a must-try! This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Chewy Delicacies: Experience the perfect marriage between crusty exteriors and chewy centers, delivering every bite with comfort.
- Easy to Customize: Elevate your breakfast with countless toppings — from everything seasoning to sweet lavender honey.
- Layered Flavors: Using sourdough starter adds depth and richness, making these bagels sing with flavor.
- Perfect for Meal Prep: Make a batch ahead; they freeze beautifully and can be toasted straight from the freezer.
- Family-Friendly: Get everyone involved in the shaping and topping process; it’s a fun kitchen activity for all ages!
Ingredients You’ll Need for Sourdough Bagels Recipe
- 150g active, bubbly 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:
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In a large bowl, combine 150g active starter, 250g warm water, and 40g sugar. Mix by hand (or use a Danish Dough Whisk, one of my favorite sourdough tools!) until it looks like a milky liquid.
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Next, add 500g bread flour and 11g salt to the mixture. Stir until fully incorporated.
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Now for a small labor of love that’s totally worth it: Knead the dough for 5-6 minutes. I’ve tried using a stand mixer, but my bagels never taste as soft and chewy as when I do it by hand. Use the heel of your hand to push and fold the dough, turning the bowl clockwise along the way. As you knead, notice the dough becoming sturdier and a bit bumpy – that’s normal!
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Cover the dough and let it rest for 60 minutes.
STRETCH AND FOLD:
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After an hour, repeat the stretch, fold, and push routine with the heel of your hand for 30 seconds.
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You’ll see a smoother dough ball. Cover the bowl with a reusable shower cap and place it in a warm area to rise.
BULK RISE:
- Allow the dough to double in size, which typically takes 8-12 hours at about 69 degrees Fahrenheit. Adjust timing based on your kitchen’s warmth!
SHAPE:
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Once doubled, gently remove the dough from the bowl and place it on your work surface – no flour dusting needed!
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Shape the dough into a large rectangle, about ½ inch high. Using a bench scraper, cut it into 8 equal pieces (like pizza slices).
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For shaping, take one piece of dough, pull the corners towards the center, and roll it into a smooth ball. Repeat with the remaining pieces.
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One at a time, use your thumb to punch a hole in the middle and stretch it, pulling with both thumbs until about 2 inches wide; it will shrink a bit, but that’s okay!
SECOND RISE:
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Place your shaped bagels on a parchment-lined baking sheet, covering them fully with a damp tea towel.
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Let them rest in a warm place until puffed up, about 20-60 minutes. Not ready to bake? Cover them with plastic wrap and place in the fridge for up to 24 hours.
BOIL BATH:
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While your bagels are rising, preheat your oven to 425 degrees.
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Fill a large pot with water, add 20g honey, and whisk until dissolved. Bring it to a boil.
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After the bagels have risen, it’s time to set up your station! Place a kitchen towel on your counter, topped with a cooling rack for less mess.
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Carefully drop 2-3 bagels into the boiling water, cooking for 30 seconds on each side.
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Using a slotted spoon, transfer the bagels onto the cooling rack. Repeat until you’ve boiled all bagels.
TOPPINGS:
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After boiling, let’s have some fun with toppings! Eating these homemade bagels plain is heavenly, but sprinkle some creativity into the mix.
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Dip the tops of the bagels into your favorite toppings. The bagels will be slightly sticky, which helps toppings hold on!
BAKE:
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Bake the Sourdough Bagels for 20-25 minutes until golden brown.
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Remove from the oven and let cool on a wire rack.
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Once cool enough to handle, slice into one while warm and lather a generous amount of butter on top. Trust me! That chewy, buttery bite is divine.
Variations & Creative Twists
- Cinnamon Raisin Bagels: Add 1 teaspoon of cinnamon and 100g of plumped raisins into your dough for a sweet twist that will leave your kitchen smelling heavenly.
- Everything Bagels: Top with a mix of sesame seeds, poppy seeds, garlic, and salt for a savory touch that’s perfect for cream cheese lovers!
- Herb-Infused: Mix finely chopped herbs like rosemary or thyme into your dough for an aromatic, garden-fresh flavor.
- Cheesy Goodness: Add shredded cheese to the dough and sprinkle more on top before baking – trust me, the crunchy, cheesy crust will wow you!
Chef Emma’s Helpful Tips
- Make-Ahead Advice: Prepare the dough the night before and let it rise in the fridge for a slow fermentation; this enhances flavor and makes the next morning’s effort less stressful.
- Storage Suggestions: Keep any leftover bagels in an airtight container for up to 3 days at room temperature, or freeze them. Just pop them in the toaster when you’re ready to enjoy!
- Slicing Tricks: Use a serrated knife to slice your bagels neatly without squishing the soft insides.
Nutrition Information per Serving
- Serving Size: 1 Bagel
- Calories: 250
- Carbohydrates: 49g
- Sugar: 6g
- Fat: 1g
- Protein: 8g
- Sodium: 220mg
Frequently Asked Questions
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Can I make this ahead?
Absolutely! You can prepare the dough and shape the bagels ahead of time. Just store them in the fridge overnight before baking. -
Can I use different ingredients?
Yes! Feel free to experiment with different flours, sweeteners, or toppings to find your favorite flavor combinations! -
How do I store leftovers?
Store any leftover bagels in an airtight container for 2-3 days, or freeze them for longer storage. -
How long does it last?
Bagels are best enjoyed fresh but will last up to 3 days at room temperature or a couple of months in the freezer.
Wrapping It Up
This Sourdough Bagels Recipe is a delightful ode to the comforting mornings we hold dear. Homemade bagels bring warmth and a touch of happiness to any breakfast table. Your family will adore the chewy texture and the fragrant aroma that fills the air while they bake. Save this Sourdough Bagels Recipe to your breakfast board so it’s ready when you need a cozy treat!
Sourdough Bagels
Ingredients
For the dough
- 150 g active, bubbly starter Sourdough starter should be bubbly and active.
- 250 g warm water Water should be warm, not hot.
- 500 g bread flour
- 40 g sugar
- 11 g salt
For the boil bath
- 20 g honey Honey will help create a nice glaze on the bagels.
Instructions
Make the Dough
- In a large bowl, combine 150g active starter, 250g warm water, and 40g sugar. Mix until it looks like a milky liquid.
- Add 500g bread flour and 11g salt to the mixture and stir until fully incorporated.
- Knead the dough for 5-6 minutes until it becomes sturdier and a bit bumpy.
- Cover the dough and let it rest for 60 minutes.
Stretch and Fold
- After an hour, repeat the stretch and fold method for 30 seconds.
- Cover the bowl with a reusable shower cap and place it in a warm area to rise.
Bulk Rise
- Allow the dough to double in size, which typically takes 8-12 hours at about 69 degrees Fahrenheit.
Shape
- Once doubled, gently remove the dough from the bowl and place it on your work surface.
- Shape the dough into a large rectangle, about ½ inch high, and cut into 8 equal pieces.
- Take one piece of dough, pull the corners towards the center, and roll it into a smooth ball.
- Use your thumb to punch a hole in the middle and stretch it to about 2 inches.
Second Rise
- Place shaped bagels on a parchment-lined baking sheet, cover with a damp tea towel.
- Let them rest in a warm place until puffed up, about 20-60 minutes.
Boil Bath
- Preheat your oven to 425 degrees.
- Fill a large pot with water, add 20g honey, and bring it to a boil.
- Carefully drop 2-3 bagels into the boiling water, cooking for 30 seconds on each side.
- Transfer the boiled bagels onto a cooling rack.
Bake
- Bake the Sourdough Bagels for 20-25 minutes until golden brown.
- Remove from the oven and let cool on a wire rack.
- Slice into one while warm and enjoy with butter.
