The Best Sourdough Bagels

The best sourdough bagels are soft, chewy, and so easy to make! Let them rise overnight for the perfect morning breakfast.

There’s something magical about a well-made sourdough bagel. With their signature chew and tangy flavor, sourdough bagels are a breakfast staple in our house. Whether you enjoy them plain, toasted with cream cheese, or as the base for a loaded sandwich, a great sourdough bagel is a game-changer. Let’s dive into what makes them the best and how to make the ultimate sourdough bagels.

Why Sourdough?

Sourdough is different because it uses a natural fermentation process rather than commercial yeast. This process gives them a distinct tangy flavor and improves their texture. Additionally, sourdough fermentation breaks down gluten, making the bagels easier to digest while also enhancing their nutritional profile.

What Makes the Best Sourdough Bagel?

Not all sourdough bagels are created equal. Here’s what to look for in a top-tier bagel:

• Chewy Texture: The hallmark of a perfect bagel is a dense yet airy interior with a chewy bite. A proper sourdough fermentation helps develop this texture.
• Crispy, Golden Crust: A great bagel should have a slight crisp on the outside, achieved through boiling before baking.
• Deep Flavor: Thanks to the slow fermentation, sourdough bagels have a complex, slightly tangy taste that enhances their natural sweetness.
• Quality Ingredients: The best bagels start with simple, high-quality ingredients: flour, water, salt, and an active sourdough starter.

Ingredients

• Sourdough Starter – we use active starter in this recipe for the perfect results
• Bread Flour – you can also use unbleached all purpose flour, but I love the extra chew that bread flour gives.
• Water – room temperature, filtered water (or whatever you use for drinking water)
• Salt – for flavor and structure of the dough
• Honey – for a slight sweetness to the bagel.
• Brown Sugar – for poaching the bagels.

How to Make Your Own Sourdough Bagels

• Combine warm water, honey, and sourdough starter. Mix to combine.
• Add in the dry ingredients. Knead the dough until the dough starts to come together and form a smooth ball. This is a dryer dough, so it may take a little bit to combine all of the flour. I like to use my stand mixer to really work the dough for me.
• Cover and let rise for 8-10 hours at room temperature (around 70 degrees).
• Line a baking sheet with parchment paper.
• Divide the dough into 6-8 equal pieces. Shape each portion into a round ball with your hands. Take your thumb and make a hole in the center of each ball and gently spread the hole out to form a bagel shape. Place on your prepared baking sheets. Cover the pans with cling wrap or a dish towel and place in a warm place to rise for an hour.
• Preheat the oven to 425 and bring a pot of water to a boil.
• Add brown sugar to boiling water. Use a spatula to gently drop the bagels into the boiling water one at a time.
• Boil for about 1 minute before flipping over to the other side and boiling for another minute.
• After they have boiled, place them on the prepared baking sheet.
• If desired, you can place toppings on the top of your bagels. Simply sprinkle your desired seasonings over the top of the bagels and gently press on them so that they stick to the wet bagel. I love everything bagel seasoning, cheese, or cinnamon sugar!
• Bake the bagels for 15 to 20 minutes, rotating the pans halfway through.
• Allow the bagels to cool before slicing and serving with your desired spreads!

Final Thoughts

Sourdough bagels are a treat worth seeking out or making at home. Their complex flavors, chewy texture, and crispy crust make them a perfect breakfast or snack option. Whether you’re visiting an artisan bakery or trying your hand at baking, the reward of a great sourdough bagel is well worth the effort. Happy bagel hunting—or baking!

The Best Sourdough Bagels

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The best sourdough bagels are soft, chewy, and so easy to make! Let them rise overnight for the perfect morning breakfast.

Print Recipe Pin Recipe

Prep Time:30 minutes mins

Cook Time:20 minutes mins

Ferment Time:8 hours hrs

Course: Side Dish

Keyword: bread, breakfast

Servings: 6 bagels

Calories: 346kcal

Ingredients

• 1/2 cup active sourdough starter
• 1 cup water warmed
• 4 cups bread flour
• 1 1/2 tsp salt
• 1 tbsp honey
• 2 tbsp brown sugar for boiling (can also swap for honey)

US Customary – Metric

Instructions

• Combine warm water, honey, and sourdough starter. Mix to combine.
• Add in the dry ingredients. Knead the dough until the dough starts to come together and form a smooth ball.
• Cover and let rise for 8-10 hours at room temperature (around 70 degrees).
• Line a baking sheet with parchment paper.
• Divide the dough into 6-8 equal pieces. Shape each portion into a round ball with your hands. Take your thyme and make a hole in the center of each ball and gently spread the hole out to form a bagel shape. Place on your prepared baking sheets. Cover the pans with cling wrap or a dish towel and place in a warm place to rise for an hour.
• Preheat the oven to 425 and bring a pot of water to a boil.
• Add brown sugar or honey to boiling water. Use a spatula to gently drop the bagels into the boiling water one at a time.
• Boil for about 1 minute before flipping over to the other side and boiling for another minute.
• After they have boiled, place them on the prepared baking sheet.
• If desired, you can place toppings on the top of your bagels. Simply sprinkle your desired seasonings over the top of the bagels and gently press on them so that they stick to the wet bagel. I love everything bagel seasoning, cheese, or cinnamon sugar!
• Bake the bagels for 15 to 20 minutes, rotating the pans halfway through.
• Allow the bagels to cool before slicing and serving with your desired spreads!

Nutrition

Calories: 346kcal | Carbohydrates: 71g | Protein: 11g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 587mg | Potassium: 91mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2IU | Vitamin C: 0.02mg | Calcium: 18mg | Iron: 1mg