sourdough bagels shaped and ready to be baked

Sourdough Bagels Recipe | Soft, Chewy, and Easy

BySadie
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If you are looking for the softest sourdough bagels recipe, look no further. This is not just a fan favorite for my family but also for my farmstand. Bagels are always the first to go! This recipe is perfect for any flavor add-ins you might be craving, sweet or savory. My family loves jalapeno cheddar, and we make it into bagel burgers. You can even make them small to make your own pizza bites. This recipe is foolproof. Missed a couple of stretch-and-folds, oh well! Give it a try, you will love them.

Bagel burger Save
@_sadiesimmons_

✨🥯Sourdough Bagels✨🥯 600g flour • 400g water • 200g starter • 20g honey Do stretch & folds every 30 min for the first 2 hours, then let the dough bulk rise 6-8 hours until doubled. Shape, boil, top with your favorite goodies, and bake until golden. Chewy, soft, and totally worth the wait – bagel love, straight from your kitchen! #sourdough #sourdoughbagels #bagels #sourdoughbaking #fyp

♬ Sogni ancora – Piero Piccioni

What flavors can be included in this sourdough bagels recipe?

  • lemon blueberry
  • strawberry and cream
  • jalapeno and cheddar
  • everything seasoning
  • rosemary and garlic
  • cheddar
  • sun-roasted tomato and parmesan
  • cinnamon and brown sugar
  • etc.

What to make with sourdough bagels?

  • bagel burgers
  • bagel breakfast sandwich
  • bagel bites
  • pizza bagels
  • bagel BLT
  • banana and PB bagel
  • Nutella and strawberries
  • bagel grilled cheese
bagel bum Save

Tips and Tricks:

When shaping the dough, MAKE SURE YOU STRETCH IT OUT FURTHER THAN YOU THINK. They shrink in the water and puff when you bake them. If you don’t stretch this sourdough bagels recipe, they will end up looking like a bum hole. (see photo)

Add toppings while the bagels are still wet, or they won’t stick as well.

Make sure you let them cool for an hour after baking. They are still cooking on the inside even when you take them out of the oven, so let them cool. If you don’t, they will be dense inside.

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Sourdough Bagels Recipe

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Chewy on the outside, soft on the inside. Classic Sourdough Bagels made with simple ingredients.

  • Total Time: 7 – 11 hours
  • Yield: 8 Large Bagels

Ingredients

  • 600 g unbleached flour

  • 400 g water

  • 200 g active sourdough starter

  • 20 g local honey

For boiling

  • Water

  • ~1 tablespoon honey

Optional toppings

 

  • Poppy seeds

  • Everything bagel seasoning

  • Cheese

  • Jalapeno and Cheddar

  • etc.

Instructions

 

  1. Mix the Dough
    In a large bowl, combine water, sourdough starter, and honey. Mix until fully incorporated than add flour until a shaggy dough forms.

  2. Bulk Ferment
    Cover and let the dough rest at room temperature for 5–8 hours, or until doubled in size. During the first 2 hours, perform stretch and folds every 30 minutes (this is where you can add flavors if you would like).

  3. Shape the Bagels
    Once doubled, divide the dough evenly and shape into 8-10 bagels. Place on a lightly floured surface or parchment.

  4. (optional) Proof
    Cover with a towel and let proof for 1–2 hours, until slightly puffy.

  5. Boil
    Bring a pot of water to a gentle boil and add about 1 tablespoon local honey.
    Boil each bagel for about 60 seconds per side. Remove and place on parchment-lined baking sheets.

  6. Top & Bake
    Add desired toppings while bagels are still wet from boiling water.

  7. Place on parchment paper.

  8. Bake at 425°F (220°C) for 20–25 minutes, until golden brown.

  9. Cool & Enjoy
    Let cool for about an hour before slicing. Best enjoyed fresh, toasted, or with your favorite spread.

Notes

 

  • For a chewier bagel, boil closer to 60-90 seconds per side.

  • Bagels can be stored at room temperature for 1-3 day, refrigerated for 5-7 days, or sliced and frozen.

  • Author: Sadie
  • Prep Time: 25 minutes
  • Proof Time: 6 – 10 hours
  • Cook Time: 20 – 25 minutes
  • Category: Breakfast, Lunch, Side Dish
  • Method: Baking, Boiling

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