Homemade Artisan Sourdough Bagels Recipe | Chewy, Golden, and Perfect for Breakfast or Brunch
There’s something incredibly satisfying about crafting your own sourdough bagels from scratch — the warm aroma of baking bread, the crisp golden crust, and the chewy, flavorful interior that only a natural sourdough starter can provide. In today’s world of convenience foods, taking the time to make these bagels brings both pride and nourishment to your kitchen. Unlike commercial yeast bagels, sourdough bagels develop flavor through natural fermentation, creating a tangy complexity and superior texture that no store-bought bagel can match.
Sourdough bagels are essentially ring-shaped bread rolls made with a fermented sourdough starter, flour, salt, and water. What sets them apart is their unique process: they are boiled before baking, which gives them their iconic chewy crust. These bagels are rich in nutrients due to the long fermentation process, which helps break down gluten, making them easier to digest and enhancing mineral absorption. Sourdough fermentation also produces beneficial bacteria that promote gut health, making these bagels not just delicious but also wholesome.
This guide will walk you through everything you need to know about making perfect sourdough bagels at home — from understanding each ingredient to mastering the boil-and-bake process. Whether you’re a beginner baker or an experienced sourdough enthusiast, this recipe guarantees success with detailed explanations at every step.
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Nutritional Benefits of Sourdough Bagels
Sourdough bagels are a healthier alternative to conventional bagels. Thanks to natural fermentation, they have a lower glycemic index, meaning they release energy slowly and help maintain stable blood sugar levels. The process also increases nutrient bioavailability — particularly of iron, magnesium, and zinc — making them more nourishing than their commercial counterparts.
Per serving (one standard sourdough bagel), you can expect approximately:
- Calories: 270 kcal
- Carbohydrates: 52 g
- Protein: 10 g
- Fat: 1.5 g
- Fiber: 2.5 g
- Sodium: 380 mg
These values vary slightly depending on toppings or mix-ins, but overall, sourdough bagels provide balanced energy, protein, and fiber while remaining low in fat. Pairing them with nutrient-dense spreads like avocado, smoked salmon, or nut butter enhances their nutritional profile even more.
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Main Ingredients
1. Sourdough Starter (100 g Active Starter)
The sourdough starter is the heart of this recipe. It’s a living mixture of wild yeast and lactic acid bacteria that leaven the dough naturally. Active starter should be bubbly and doubled in size within 4 to 6 hours of feeding. The starter imparts that subtle tangy flavor and helps create a strong gluten structure for chewy texture.
2. Bread Flour (500 g)
High-protein bread flour is essential for elasticity and chewiness — the hallmark of a great bagel. The higher gluten content allows the dough to withstand shaping and boiling without tearing. If using all-purpose flour, the texture will be slightly softer, so bread flour is always preferred for authenticity.
3. Water (250 ml, room temperature)
Water activates the flour and starter, forming the dough. Using room temperature water (not hot) is crucial to avoid killing the natural yeast. The hydration level in this recipe creates a firm dough that’s easy to shape and results in dense, bakery-style bagels.
4. Salt (10 g or about 2 teaspoons)
Salt does more than enhance flavor — it controls fermentation by slowing down yeast activity and strengthens gluten. The correct salt balance ensures the bagels rise slowly, allowing maximum flavor development during the overnight proof.
5. Honey or Barley Malt Syrup (25 g)
Honey adds a mild sweetness that balances the tang of sourdough and helps achieve that shiny golden crust when boiled. Barley malt syrup is a traditional choice for bagels, adding depth and a hint of malt flavor.
6. Baking Soda (1 tablespoon, for boiling water)
This is used during the boiling step to increase the pH of the water, promoting a darker, more flavorful crust and enhancing chewiness.
7. Optional Toppings (as desired)
Toppings like sesame seeds, poppy seeds, or everything-bagel seasoning provide flavor and crunch. Coarse salt, onion flakes, or shredded cheese can also be added for variation.
Total Recipe Quantity: Makes 8 large or 10 medium sourdough bagels.
How to Prepare Sourdough Bagels (Step-by-Step Guide)
Step 1: Preparing the Dough
In a large mixing bowl, combine 100 g of active sourdough starter with 250 ml of water and 25 g of honey. Stir until the starter dissolves completely. Add 500 g of bread flour and 10 g of salt. Mix until a rough dough forms, then knead by hand or with a stand mixer for about 10 minutes. The dough should feel firm and smooth — not sticky. If it’s too dry, add a tablespoon of water; if too wet, add a pinch of flour. Once well-kneaded, cover the bowl with a damp towel and let the dough rest for 30 minutes.
Step 2: Bulk Fermentation
After the resting period, knead briefly again to strengthen gluten, then cover and allow it to ferment at room temperature for 4 to 6 hours, or until slightly puffy but not doubled in size. Sourdough fermentation is slower than commercial yeast, so patience is key. Once bulk fermentation is complete, place the dough in the refrigerator overnight for cold proofing — this improves flavor and makes shaping easier.
Step 3: Shaping the Bagels
The next morning, remove the dough from the fridge and divide it into 8 equal pieces, about 100 g each. Roll each piece into a smooth ball. To shape bagels, poke your thumb through the center of each ball and gently stretch into a ring about 3 inches wide. Make sure the hole is large enough because it will shrink during baking. Place shaped bagels on a parchment-lined tray, cover lightly, and let rest for about 1 to 2 hours at room temperature.
Step 4: The Float Test
To test if the bagels are ready for boiling, drop one into a bowl of cold water. If it floats, they are proofed and ready. If it sinks, allow them to rest another 30 minutes and test again.
Step 5: Boiling the Bagels
Bring a large pot of water to a gentle boil. Add 1 tablespoon of baking soda and 1 tablespoon of honey to the water. Carefully lower 2–3 bagels at a time into the pot and boil each side for 30 seconds. This step sets the crust and gives the bagels their classic chewy texture. Remove with a slotted spoon and place back on the tray.
Step 6: Adding Toppings
While the bagels are still slightly damp, sprinkle your desired toppings generously. For even coating, press the bagel tops gently into a shallow dish of seeds or seasoning.
Step 7: Baking
Preheat your oven to 425°F (220°C). Bake the boiled bagels for 20–25 minutes, or until deeply golden brown. Rotate the tray halfway through baking for even color. When finished, cool the bagels on a wire rack for at least 30 minutes before slicing — this resting period allows the crumb to set fully.
Step 8: Serving and Storing
Enjoy fresh sourdough bagels plain, toasted with butter, or topped with cream cheese, avocado, or smoked salmon. Store cooled bagels in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Reheat in the oven or toaster for best texture.
Healthy Habits and Tips for Better Baking
Incorporating sourdough into your diet offers both flavor and health benefits. Fermented foods like these bagels support digestive health by fostering beneficial gut bacteria. The long fermentation process reduces gluten content and breaks down phytic acid, improving nutrient absorption. To make your bagels even healthier, try using whole-grain flour for extra fiber, or substitute part of the white flour with rye or spelt for richer flavor and nutrition.
Be mindful of toppings and spreads — choose wholesome options such as natural nut butter, hummus, or Greek yogurt spreads rather than high-sugar jams or processed cream cheese. Pairing sourdough bagels with protein-rich ingredients like eggs or smoked salmon turns them into balanced, energizing meals.
Practicing slow fermentation and mindful baking connects you to traditional methods and encourages healthier eating habits. The process teaches patience, precision, and appreciation for real food, turning baking into both nourishment and therapy.
Variations of Sourdough Bagels
1. Whole Wheat Sourdough Bagels
Whole wheat sourdough bagels offer a nuttier flavor and denser texture. Replace half the bread flour with whole wheat flour and slightly increase water (about 20 ml more) since whole grains absorb more liquid. These bagels are rich in fiber and micronutrients, making them perfect for a heart-healthy diet. The fermentation enhances their digestibility while maintaining that characteristic tang and chewiness.
To make them extra flavorful, add 1 tablespoon of molasses or maple syrup to the dough. The subtle sweetness complements the earthy tone of whole wheat. These bagels pair beautifully with savory toppings like mashed avocado, spinach, or turkey slices, creating a wholesome breakfast or post-workout snack.
2. Cinnamon Raisin Sourdough Bagels
For a naturally sweet twist, cinnamon raisin sourdough bagels are a favorite. Add 1½ teaspoons of cinnamon and ½ cup of soaked raisins to the dough after the first mixing stage. The raisins provide moisture and sweetness, while cinnamon infuses warmth and depth. These bagels fill your kitchen with an irresistible aroma as they bake.
To prevent raisins from burning, tuck them inside the dough rather than on the surface. Once baked, they’re delicious toasted with butter or almond spread. Their sweetness makes them perfect for breakfast or as a healthy dessert alternative.
3. Everything Sourdough Bagels
Everything bagels bring that classic New York-style flavor with a sourdough upgrade. Sprinkle a mix of sesame seeds, poppy seeds, garlic flakes, onion flakes, and coarse salt over each boiled bagel before baking. The toppings caramelize in the oven, adding crunch and a savory bite.
To make homemade everything seasoning, combine 2 tablespoons sesame seeds, 2 tablespoons poppy seeds, 1 tablespoon dried onion flakes, 1 tablespoon dried garlic flakes, and 1 teaspoon coarse sea salt. These bagels are incredibly versatile — they pair perfectly with cream cheese, smoked salmon, or even scrambled eggs for an indulgent brunch.
4. Cheese and Jalapeño Sourdough Bagels
For those who enjoy a bit of spice, cheese and jalapeño bagels are a game-changer. Add thinly sliced jalapeños and shredded cheddar to the top before baking. The cheese melts beautifully, forming a crisp, savory crust while the jalapeños add a mild kick.
You can also mix in ½ cup of cheese directly into the dough for an extra flavor boost. These bagels are ideal for lunch sandwiches filled with eggs, bacon, or grilled vegetables. The combination of tangy sourdough, spicy pepper, and melted cheese is irresistible.
Conclusion
Making sourdough bagels from scratch may take time, but the results are rewarding. The process connects you with tradition, patience, and creativity. Each step — from feeding your starter to shaping and boiling the bagels — adds depth to your understanding of real breadmaking.
Homemade sourdough bagels are not just food; they’re an experience — the joy of kneading, the smell of baking, and the satisfaction of eating something crafted with care. Whether you enjoy them sweet or savory, plain or topped, these bagels embody the essence of slow, mindful living.
Once you try these chewy, tangy, golden rings of goodness, you’ll never look at store-bought bagels the same way again. Bake a batch, share them with loved ones, and enjoy the taste of true homemade comfort.
