There’s just something magical about a homemade bagel that you can't get from the grocery store. They're crisp on the outside, soft and chewy on the inside, and (best of all) made with ingredients you trust!
These sourdough bagels have become a family favorite around here, and we’re so excited to share them with you. Whether you're new to sourdough or you're a seasoned baker, this recipe is super easy to master. Smear on some homemade blueberry cream cheese, load them up for a delicious breakfast sandwich, or dice and bake for some yummy bagel croutons.
Ingredients
For the dough:
- ½ cup (100g) active sourdough starter (fed and bubbly)
- 1 cup + 1 tablespoon (255g) warm filtered water
- 2 tablespoons (40g) honey (or sugar, if you prefer)
- 2 teaspoons (10g) fine sea salt
- 4 cups + 2 tablespoons (500g) bread flour
For the boiling water bath:
- 6 cups water
- 1 tablespoon sugar
Optional toppings:
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
- Shredded cheese
- Coarse salt
Our Homemade Sourdough Bagel Recipe:
Mix the Dough (Night Before Baking)
In a large mixing bowl or stand mixer, combine your active sourdough starter, warm water, and honey. Stir gently to dissolve the starter. Add the salt and flour.
Knead on low speed with a dough hook for 6–8 minutes, or knead by hand for 10–12 minutes. The dough will be stiff, this is normal! It should come together into a smooth ball that holds its shape.
Cover the bowl with a beeswax wrap or clean towel and let it sit at room temperature overnight (about 8–12 hours), until slightly puffy and relaxed.
Shape the Bagels
The next morning, turn your dough out onto a lightly floured surface. Divide into 8 equal pieces (about 100–110g each). Roll each piece into a ball. To shape into bagels, poke your thumb through the center and gently stretch into a ring about 1½–2 inches wide in the middle.
Place shaped bagels onto a parchment-lined baking sheet and cover with a tea towel. Let rest for 30–60 minutes, until puffy but not over-proofed.
Tip: If you’re unsure if your bagels are ready to boil, do a “float test.” Drop one into a bowl of water. If it floats, they’re ready! If it sinks, let the dough rest a bit longer.
Boil the Bagels
In a large pot, bring 6 cups of water to a boil. Stir in 1 tablespoon of sugar. Reduce to a gentle simmer. Boiling helps the bagels set their shape and gives them that chewy, shiny crust.
Working in batches of 2–3, gently lower each bagel into the simmering water. Boil for 1 minute per side, flipping with a slotted spoon or skimmer. Remove and place back on the parchment-lined sheet.
Add Toppings
While the bagels are still damp from boiling, gently press the tops of the bagels into a plate of your favorite toppings (everything bagel seasoning is a crowd-pleaser in our home)!
Bake
Preheat your oven to 425°F and bake the bagels for 22–25 minutes, rotating the tray halfway through for even browning. They should be golden brown and slightly crisp on the outside. Cool on a wire rack before slicing! Top with cream cheese, butter, or whatever your heart desires and enjoy! 🥯
Tips & Notes
-
Use an active starter: Your sourdough starter should be bubbly and active when you mix the dough. This is key for a good rise.
- Freezer-friendly: Once cooled, slice and freeze bagels in a zip-top bag. Toast straight from the freezer for quick weekday breakfasts.
- Flavor twist: Try mixing cinnamon and raisins into the dough or topping with shredded cheese for a little extra kick!
Whether you're making these to enjoy with your morning coffee, share at brunch, or stash in the freezer for busy mornings, these sourdough bagels are a delicious way to expand your sourdough baking skills!
Did you try this recipe? Share the final product and tag us @haselmayergoods on Instagram! 😊
From our kitchen to yours,
Happy baking from Haselmayer Goods 🧡
