Have you ever wondered how to make sourdough?  Sourdough has a special place in the world of baked goods, and bagels are a good place to start. When made with sourdough, bagels take on an even richer depth of flavor. Sour dough recipes vary, but if you've ever wanted to make chewy, golden bagels with a slightly tangy taste, this recipe will walk you through the process step by step.

Why Sourdough?

There are real health benefits to Sourdough. Rich in calcium, potassium, niacin, magnesium, and folate, it is also an excellent source of antioxidants. According to WebMD, studies have shown that antioxidants like the peptides found in sourdough can lower the risk for certain types of cancer, signs of aging, or chronic diseases like rheumatoid arthritis.

Sourdough starter is a mixture of water and flour that over a short amount of time, develops a population of yeast. This natural yeast is the leavening that makes the bread rise, and it also produces lactic acid, the source of sourdough bread’s distinctive tangy taste. This acid both flavors the bread and kills unwanted bacteria, keeping the sourdough starter safe from going bad. Some commercial starters have been around for many, many years. In fact, Sourdough was the first leavened bread that started thousands of years ago.

Homemade Sourdough Bagels?

Unlike traditional bagels made with commercial yeast, sourdough bagels use a natural starter, which enhances both the texture and taste. The long fermentation process improves digestibility and brings out that signature tangy flavor. Plus, making bagels at home means you can customize toppings, hydration levels, and baking times to suit your preference.

Best Sourdough Bagel Recipe

Ingredients for Chewy Sourdough bagels

• Starter & Dough:
• ½ cup (150 g) active sourdough starter (100% hydration)
• 4 cups (500 g) bread flour
• 2 tsp (10 g) salt
• 2 tbsp (25 g) honey or malt syrup
• 1 cup (250 g) warm water
• For Boiling:
• 2 tbsp honey or barley malt syrup (for a golden, chewy crust)
• 1 tsp baking soda (for extra browning)
• Toppings (Optional):
• Sesame seeds, poppy seeds, everything bagel seasoning, or coarse salt. I added a cup of raisins to mine.

Instructions

Step 1: Prepare the Dough (Night Before)

1. Feed your sourdough starter about 4-6 hours before you plan to mix your dough, ensuring it’s bubbly and active. (*a link for a recipe for sourdough starter is below.)
2. In a large bowl, combine the starter, warm water, honey, and salt. Stir to dissolve.
3. Add the bread flour gradually, mixing until a rough dough forms.
4. Knead the dough for about 10-12 minutes until it’s smooth and elastic. It should be firm but not sticky.
5. Cover and let the dough rise at room temperature for 8-10 hours (overnight) until it doubles in size.

Step 2: Shape & Proof

1. In the morning, divide the dough into 8 equal portions.
2. Roll each piece into a ball, then poke a hole in the center with your thumb and stretch into a bagel shape.
3. Place shaped bagels on a parchment-lined baking sheet, cover lightly, and let them proof at room temperature for 1-2 hours, or until they appear slightly puffy.

Step 3: Boil the Bagels

1. Bring a large pot of water to a boil and add honey, (or barley malt syrup) and baking soda.
2. Boil each bagel for 30-45 seconds per side. This step gives them their signature chewy texture.
3. Remove from the water and place back on the baking sheet.

Step 4: Bake

1. Preheat your oven to 425°F (230°C).
2. Add toppings while the bagels are still wet from boiling.
3. Bake for 20-25 minutes until golden brown.
4. Let cool on a wire rack before slicing and enjoying!

*Sourdough Starter Recipe

Before making the bagels, you will need some starter. It's helpful if you know someone who can give you a half cup to get started, but if not, here is a link to a recipe that I used to start mine. Sourdough Starter Recipe | King Arthur Baking

 

Final Thoughts

Homemade sourdough bagels may take a little patience, but the results are well worth the effort. These bagels boast a crisp crust, a chewy interior, and a depth of flavor that store-bought versions can’t match. Plus, once you’ve mastered the basics, you can experiment with different mix-ins and flavors. I mixed in raisins (pictured,)

Have you made sourdough bagels before? Let me know your experience in the comments. If you’ve never made sour dough but would like to know how to make your starter from scratch, let me know. I’ll be glad to share my starter recipe!