Crispy, Chewy & Perfect: The Best Sourdough Bagel Recipe Ever!

What Makes Sourdough Bagels Unique?🥯

Before we get to the recipe, let’s explore what makes sourdough bagels different from regular bagels and why you should absolutely try making them at home!

Health Benefits of Sourdough Bagels

Sourdough bagels are not just about taste—they come with some serious health perks, too! Here’s why they’re a better choice than regular bagels:

✅ Easier to Digest – The natural fermentation process breaks down gluten, making them gentler on the stomach.
✅ Gut-Friendly – Loaded with probiotics and beneficial bacteria, they support gut health.
✅ Lower Glycemic Index – Unlike store-bought bagels, sourdough bagels release energy more slowly, helping with blood sugar balance.
✅ No Artificial Additives – Say goodbye to preservatives, chemicals, and unnecessary additives found in packaged bagels.

Taste & Texture – Why Sourdough Bagels Are Superior

The secret to an unforgettable bagel is in the flavor and texture—and sourdough takes it to a whole new level.

🥯 Deep, Tangy Flavor – Thanks to natural fermentation, sourdough bagels develop a complex, slightly tangy taste that’s rich and addictive.
🥯 Chewy Perfection – The long fermentation process enhances gluten structure, giving these bagels that signature chewy bite.
🥯 Crispy Crust – When baked right, they come out with a perfectly golden, slightly crisp exterior that contrasts beautifully with the soft interior.

If you’ve only ever had store-bought bagels, you’re in for a game-changing experience! Now, let’s get into the ingredients you’ll need to create the best sourdough bagels at home.

Essential Ingredients for Sourdough Bagels

Before you start mixing your dough, it’s important to understand the key ingredients that go into making perfect sourdough bagels. Each ingredient plays a crucial role in texture, flavor, and structure. Let’s break them down!

Choosing the Right Flour

Flour is the foundation of your bagels, so choosing the right one makes all the difference.

✔️ Bread Flour – The best option for chewy, bakery-style bagels. It has a high protein content (12-14%), which helps develop strong gluten for that classic bite.
✔️ All-Purpose Flour – Can be used in a pinch, but your bagels will be softer and less chewy.
✔️ Whole Wheat Flour – Adds extra fiber and a nutty flavor, but should be mixed with bread flour for the best texture.

🔥 Pro Tip: Stick to high-protein bread flour for the ultimate chewy bagels!

Hydration & Water Quality

Water affects dough consistency and fermentation. Here’s what you need to know:

💧 Filtered Water – Avoid tap water with chlorine, as it can weaken your sourdough starter.
💧 Hydration Level – A balanced dough hydration (around 55-60%) makes shaping easier and prevents sticky dough.

🚀 Did You Know? Bagels have lower hydration compared to most breads, which helps them hold their shape and stay dense.

Sweeteners & Salt – The Flavor Boosters

A little bit of sweetener is essential for traditional bagel flavor, and salt balances everything out.

🍯 Malt Syrup – The classic ingredient in authentic bagels, giving them rich color, chewiness, and a slight sweetness.
🍯 Honey or Sugar – A good substitute if you can’t find malt syrup.
🧂 Salt – Enhances flavor and controls fermentation. Use fine sea salt or kosher salt, avoiding iodized salt.

🔥 Pro Tip: Adding malt syrup to the boiling water before baking gives bagels a beautiful golden-brown crust!

Optional Add-ins for Flavor Variations

Want to get creative? Add some mix-ins and toppings for a personalized twist.

🥜 Seeds & Nuts – Sesame, poppy, sunflower, or even pumpkin seeds.
🧄 Savory Flavors – Garlic, onion flakes, cheese, or jalapeños.
🍓 Sweet Additions – Cinnamon, raisins, blueberries, or chocolate chips.

🍩 Fun Idea: Make half your batch plain and the other half flavored for variety!

Now that you have everything ready, let’s talk about the tools and equipment you’ll need for making perfect sourdough bagels at home!

🛠 Tools & Equipment Needed for Perfect Sourdough Bagels

Making homemade sourdough bagels doesn’t require fancy gadgets, but having the right tools can make the process easier and ensure professional results. Here’s what you’ll need:

Measuring & Mixing Essentials

✅ Digital Kitchen Scale – Precision is key in baking! Measuring your ingredients by weight instead of volume gives consistent results.
✅ Mixing Bowls – Large bowls for mixing and fermenting your dough.
✅ Bench Scraper – Helps divide and shape the dough without sticking.

🔥 Pro Tip: Weigh your ingredients, especially the flour and water, to avoid dry or overly sticky dough!

Bagel Shaping & Proofing Tools

✅ Dough Scraper or Sharp Knife – To cut dough into equal portions for uniform bagels.
✅ Parchment Paper – Prevents bagels from sticking to trays.
✅ Proofing Containers or Sheet Pans – For letting the dough rest and ferment overnight in the fridge.

🚀 Fun Fact: Traditional bagel shaping uses two methods: rolling into a rope or punching a hole through a dough ball. You’ll get to try both!

Baking Essentials

✅ Baking Stone or Sheet Pan – A stone retains heat well, helping bagels develop a crisp bottom. A sheet pan works too!
✅ Large Pot for Boiling – Boiling bagels before baking is what gives them their signature chewy crust.
✅ Slotted Spoon or Spider Strainer – Makes removing bagels from boiling water easy.

🍯 Pro Tip: Adding barley malt syrup to the boiling water enhances the golden color and classic bagel flavor!

👨‍🍳 Step-by-Step Sourdough Bagel Recipe

Now, let’s dive into the hands-on process of making your own crispy, chewy sourdough bagels from scratch! This step-by-step guide will walk you through everything—from preparing your sourdough starter to baking golden-brown perfection.

Step 1: Preparing the Sourdough Starter

Since sourdough bagels rely on natural fermentation, you need a healthy, active sourdough starter before you begin.

🔬 How to Check if Your Starter is Ready

Your starter is good to go if:
✅ It has doubled in size within 4-6 hours after feeding.
✅ It looks bubbly and airy.
✅ It has a mild, slightly tangy aroma (not too sour or overly acidic).

🍞 Feeding Your Starter for Maximum Strength

To prepare your starter:

1. Feed your sourdough starter about 4-6 hours before making your dough. Use a 1:1:1 ratio (starter:flour:water) to keep it balanced.
2. Store it in a warm place (75-80°F or 24-27°C) to increase fermentation speed.
3. Perform a “float test” – Take a small spoonful of starter and drop it into water. If it floats, it’s ready!

🔥 Pro Tip: If your starter takes too long to rise, try feeding it twice before using it in the dough for extra strength.

Step 2: Mixing & Kneading the Dough

Now, let’s make the actual bagel dough!

📜 Ingredients for Sourdough Bagels (Makes 8-10 bagels)

• 500g (4 cups) bread flour (or high-protein flour)
• 100g (½ cup) active sourdough starter (100% hydration)
• 275g (1 cup + 2 tbsp) warm water (filtered)
• 10g (2 tsp) salt
• 15g (1 tbsp) barley malt syrup (or honey)

🥄 Instructions

1️⃣ Combine Ingredients – In a large bowl, mix flour, starter, water, and malt syrup. Stir until a shaggy dough forms.
2️⃣ Add Salt – Knead the dough slightly, then add salt and mix well.
3️⃣ Knead for 10-12 Minutes – Use your hands or a stand mixer until the dough becomes smooth and elastic. It should be slightly stiff but still pliable.
4️⃣ Rest the Dough (Autolyse) – Cover and let the dough rest for 30 minutes before continuing to knead. This helps gluten development.

🚀 Pro Tip: Bagel dough is lower in hydration than regular sourdough bread, so expect it to feel firmer and denser.

Step 3: Bulk Fermentation

Once your dough is mixed, it’s time for the first rise, also known as bulk fermentation.

✅ Cover and Let It Rest – Place the dough in a lightly greased bowl and cover it with a damp towel or plastic wrap.
✅ Ferment for 4-6 Hours – Keep it in a warm place (75-78°F / 24-26°C). The dough should expand by 50% (not necessarily double).

❄️ Cold Fermentation Option: If you want deeper flavor, refrigerate the dough overnight (8-12 hours) after the first 3 hours of fermentation.

Step 4: Shaping the Bagels

After fermentation, it’s time to shape your bagels! There are two traditional shaping methods:

🔄 Method 1: The Punch-Through Method

1️⃣ Divide dough into 8-10 equal pieces (about 90g each).
2️⃣ Roll each piece into a tight ball.
3️⃣ Use your finger to poke a hole in the center and stretch it to about 1.5 inches wide.

🌀 Method 2: The Rope Method

1️⃣ Roll each dough piece into an 8-inch rope.
2️⃣ Wrap the rope around your fingers and seal the ends together.

🔥 Pro Tip: Bagel holes shrink when they bake, so make them larger than you think to avoid “puffy” bagels!

Step 5: Cold Fermentation (Overnight Proofing)

✅ Place shaped bagels on a parchment-lined tray.
✅ Cover with plastic wrap and refrigerate for 12-24 hours. This improves the bagels’ flavor and texture.

🍩 Fun Fact: Cold fermentation slows down yeast activity, allowing the bagels to develop a more complex sourdough tang.

Looking for a rich and indulgent breakfast treat? Try this Chocolate Chip Banana Bread Recipe for a sweet twist.

🌊 Step 6: Boiling the Bagels – The Secret to Chewy Perfection

Boiling is what sets bagels apart from regular bread. It creates that iconic chewy crust while locking in their shape. Skipping this step would result in bagels that are too soft and lack structure.

🍯 Preparing the Boiling Water

Fill a large wide pot with about 3 quarts (3 liters) of water and bring it to a rolling boil. Once boiling, add:

✅ 1 tbsp barley malt syrup (or honey) – Gives bagels a shiny, golden crust and slightly sweet taste.
✅ 1 tbsp baking soda – Helps develop a crispy, chewy texture.
✅ 1 tsp salt – Enhances flavor and strengthens the crust.

🔥 Pro Tip: The malt syrup adds that classic bagel-shop color and flavor. If you don’t have it, honey works well!

🍩 Boiling the Bagels

1️⃣ Gently drop 2-3 bagels at a time into the boiling water. Avoid overcrowding.
2️⃣ Boil for 30-60 seconds per side – The longer they boil, the chewier they’ll be!
3️⃣ Flip them using a slotted spoon and remove them after boiling.
4️⃣ Drain on a wire rack or parchment paper before baking.

🚀 Texture Tip: For extra chewy bagels, boil for 60-90 seconds per side. For a softer texture, keep it to 30 seconds per side.

🌿 Step 7: Adding Toppings (Optional but Delicious!)

If you love “everything bagels” or seeded toppings, now’s the time to add them!

🌾 Sesame Seeds – Classic and nutty.
🌿 Poppy Seeds – Traditional bagel topping.
🧄 Everything Seasoning – A mix of sesame, garlic, onion, poppy seeds, and salt.
🧀 Cheese Topping – Add shredded cheddar or asiago for a crispy, cheesy crust.

🔥 How to Apply Toppings: Dip the bagels (wet from boiling) into a plate of toppings OR sprinkle them on top before baking.

Curious about cheese pairings? Learn What Cheese Goes Best with Meatball Subs to find the perfect match for your next bagel sandwich.

🔥 Step 8: Baking the Bagels – Golden & Crispy Perfection

Now, let’s bake those beauties!

🍞 Baking Instructions

✅ Preheat your oven to 450°F (230°C) for at least 30 minutes.
✅ Place bagels on a parchment-lined baking sheet or preheated baking stone.
✅ Bake for 18-22 minutes, or until golden brown and crisp.

🍩 Crispy Crust Tip: For an even shinier crust, brush bagels with an egg wash (1 egg beaten with 1 tbsp water) before baking.

🥪 Serving & Storing Sourdough Bagels

Your homemade bagels are ready! Now, let’s talk about the best ways to serve and store them.

🥑 Best Ways to Enjoy Sourdough Bagels

• Classic Cream Cheese – A timeless favorite.
• Avocado & Smoked Salmon – A luxurious combo.
• Peanut Butter & Honey – Sweet and satisfying.
• Egg & Cheese Breakfast Sandwich – Perfect for mornings.

🥯 Bagel Hack: Slice bagels before freezing so you can toast them straight from frozen!

❄️ How to Store Bagels

✅ Room Temperature: Keep in an airtight container for up to 2 days.
✅ Refrigerate: Store in a sealed bag for up to 5 days.
✅ Freeze: Wrap individually and freeze for up to 3 months.

Experiment with flavors by trying What Is Gruyère Cheese Similar To?—a must-read if you’re considering new cheeses for your sourdough bagels.

🎉 Conclusion

Congratulations! You’ve just made incredible homemade sourdough bagels that rival any bakery. By following this guide, you now know how to:

✔️ Prepare a strong sourdough starter.
✔️ Mix, knead, and ferment the dough for maximum flavor.
✔️ Shape, boil, and bake bagels to perfection.
✔️ Store and serve bagels in the best way possible.

Now, it’s time to say goodbye to store-bought bagels forever and enjoy the satisfaction of baking your own!