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Picture this: golden-brown bagels with a crackling crust, a chewy interior, and that unmistakable tang of sourdough. No need to trek to your favorite bakery—this sourdough bagel recipe brings the magic to your kitchen! Did you know bagels were once called the “Polish doughnut” in 17th-century Europe? Today, they’re a breakfast staple, and this version adds a sourdough twist for extra depth and flavor.

What makes this recipe special? It’s simpler than you think. With just 5 steps and minimal hands-on time, even beginners can nail these bagels. Plus, it’s a family-friendly project—kids love shaping the dough! If you’ve tried my Easy Sourdough Bread (a reader favorite), you’ll adore how these bagels use the same starter but deliver a chewier, more indulgent bite. Ready to bake smarter, not harder? Let’s dive in!

Why You’ll Love This Sourdough Bagel Recipe

Chewy, Tangy Perfection: Unlike basic bagels, sourdough adds depth with its natural fermentation. Each bite is a balance of crisp crust and pillowy crumb.
Save $$$: Store-bought artisanal bagels cost 3+ each. This recipe makes 8 bagels for less than3+ each. This recipe makes 8 bagels for less than 5!
Topping Playground: Go classic with sesame seeds, get wild with everything seasoning, or sweeten things up with cinnamon sugar.

Whether you’re meal-prepping breakfasts or craving a weekend project, these bagels deliver. Trust us: Once you taste homemade, there’s no going back.

What is a Sourdough Bagel Recipe?

Why call it a sourdough bagel recipe? Is it because the dough giggles when it ferments? (Okay, maybe not.) The name comes from the tangy sourdough starter that replaces commercial yeast, giving these bagels their signature flavor and airy crumb. Legend says a New York baker once joked, “The way to a person’s heart is through their stomach… but a good bagel helps!” Whether that’s true or not, these bagels will steal hearts. They’re chewy, slightly sweet, and perfect for slathering with cream cheese or stacking with lox. Ready to become a bagel hero? Let’s bake!

How to Make Sourdough Bagels

Quick Overview

This sourdough bagel recipe takes 24 hours (mostly hands-off fermentation) but only 30 minutes of active work. The secret? A quick boil before baking for that iconic chewy crust.

Key Ingredients

500g bread flour (high protein for chewiness)
250g active sourdough starter (100% hydration)
300ml warm water
2 tbsp honey (or barley malt syrup for authenticity)
1.5 tsp salt
Toppings: sesame seeds, poppy seeds, everything seasoning.

Step-by-Step Instructions

Mix & Ferment: Combine flour, starter, water, honey, and salt. Knead 10 minutes until smooth. Let rise 8–12 hours.
Shape: Divide dough into 8 balls. Poke a hole in each and stretch into bagel shapes.
Boil: Simmer bagels in honey-water (1 tbsp honey + 2L water) for 1 minute per side.
Top & Bake: Sprinkle toppings, bake at 425°F (220°C) for 20–25 minutes until golden.
Cool: Let rest 10 minutes—if you can resist!

What to Serve With Sourdough Bagels

Classic: Cream cheese, smoked salmon, capers, and red onion.
Sweet: Almond butter, sliced strawberries, and honey drizzle.
Savory: Avocado, fried egg, and chili flakes.
Pair with a cold brew coffee or a green smoothie!

Top Tips for Perfecting Sourdough Bagels

Starter Check: Ensure your starter doubles in 4–6 hours before mixing.
Boiling Hack: Add 1 tsp baking soda to the water for extra chew.
Freeze for Later: Par-bake (15 minutes), cool, and freeze. Finish baking fresh!

Storing and Reheating Tips

Room Temp: Keep in a bread bag for 2 days.
Freeze: Slice and freeze for up to 3 months. Toast straight from the freezer!
Revive Stale Bagels: Spritz with water and bake at 350°F (175°C) for 5 minutes

FAQ: Your Sourdough Bagel Recipe Questions, Answered!

Q: Can I use all-purpose flour instead of bread flour?
A: Absolutely! Bread flour gives extra chew, but all-purpose works in a pinch. Just note the texture might be slightly softer.

Q: My dough isn’t rising—what did I do wrong?
A: Check your sourdough starter! It needs to be active and bubbly. If it’s sluggish, feed it 1:1:1 (starter:flour:water ) and wait 4–6 hours.

Q: Can I skip the boiling step?
A: Nope! Boiling sets the crust and gives that classic bagel chew. Think of it as a quick spa day for your dough.

Q: How do I know when the bagels are fully baked?
A: Tap the bottom—if it sounds hollow, they’re done! The crust should be deep golden, not pale.

Q: Can I freeze the dough for later?
A: Yes! Shape the bagels, freeze on a tray, then store in a bag for up to 3 months. Boil and bake straight from frozen (add 2–3 mins to bake time).

Q: Why are my bagels flat?
A: Over-proofing is the usual culprit. Stick to the rise time, and test if dough floats in water before baking.

Q: Can I make these gluten-free?
A: It’s tricky with sourdough, but try a 1:1 GF flour blend + 1 tsp xanthan gum. Texture will be denser but still tasty!

Q: What if I don’t have honey for boiling?
A: Swap it with brown sugar, maple syrup, or barley malt syrup. It adds shine and subtle sweetness to the crust.

Q: How do I get toppings to stick better?
A: Pat boiled bagels dry lightly, then dip them in toppings while still damp. Press gently—they’ll cling like glitter!

Q: Can I use discard instead of active starter?
A: Not for this recipe. Active starter ensures proper rise.

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