Fresh, Chewy Sourdough Bagels: Homemade Perfection!

Making homemade bagels might sound like a daunting task, but trust me, it's totally worth the effort—especially when you add the tangy goodness of sourdough! These sourdough bagels are chewy, slightly crispy on the outside, and fluffy on the inside, with a subtle depth of flavor from the sourdough starter. Whether you enjoy them plain, toasted with butter, or piled high with cream cheese, these bagels will elevate your breakfast game.

Here’s a detailed recipe that will make 8 delicious sourdough bagels.

What You'll Need:

Ingredients:

• 1 cup active sourdough starter (fed and bubbly)

• 1 ¼ cups warm water (around 110°F / 43°C)

• 3 ½ cups all-purpose flour (plus extra for dusting)

• 2 tablespoons brown sugar (for a slight sweetness)

• 2 teaspoons salt

• 1 tablespoon olive oil (for the dough)

• 1 tablespoon honey (for boiling)

• 2 teaspoons baking soda (for boiling)

• Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, or coarse salt

Tools:

• Large mixing bowl

• Dough scraper or wooden spoon

• Clean kitchen towel

• Large pot for boiling

• Slotted spoon

• Parchment paper

• Baking sheet

Step 1: Prepare the Dough

Start by combining the active sourdough starter and warm water in a large mixing bowl. Stir it together until fully mixed. Add the brown sugar, salt, and olive oil. Mix well.

Gradually add in the flour, about ½ cup at a time, stirring after each addition. Once the dough starts to come together, you can switch to using your hands to knead. Knead the dough for about 8-10 minutes, or until it's smooth and elastic. If the dough feels too sticky, sprinkle in a little more flour, but be careful not to add too much—bagel dough should be slightly stiff and not too soft.

Step 2: Bulk Fermentation

Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for about 4-6 hours, or until it has doubled in size. This slow fermentation is what gives the bagels that lovely depth of flavor from the sourdough starter.

If you're in a rush, you can also let the dough rise in the fridge overnight for a slower fermentation, which will develop even more flavor.

Step 3: Shape the Bagels

Once your dough has risen, turn it out onto a lightly floured surface. Divide the dough into 8 equal portions (use a kitchen scale if you want to be precise). Shape each portion into a ball by tucking the edges underneath and rolling it between your hands.

Next, to form the bagel shape, use your finger to poke a hole in the center of each dough ball, then gently stretch and rotate the dough to form a ring. Be careful not to tear the dough too much. If the dough feels resistant, let it rest for a few minutes before shaping.

Place the shaped bagels on a parchment-lined baking sheet, making sure they aren't touching each other. Cover them with a clean towel and let them rest for another 30 minutes.

Step 4: Boil the Bagels

While the bagels are resting, bring a large pot of water to a boil. Add the honey and baking soda to the boiling water. The honey helps give the bagels a beautiful golden color, while the baking soda helps with that chewy bagel texture.

Once the water is at a rolling boil, carefully lower the bagels into the water, one or two at a time. Boil for about 1 minute per side (2 minutes total), flipping them halfway through. This step helps to create that characteristic chewy texture on the outside while keeping the inside soft and fluffy. Use a slotted spoon to remove the bagels and transfer them back to the parchment-lined baking sheet.

If you'd like to add toppings, now's the time! While the bagels are still wet from the boil, sprinkle them with sesame seeds, poppy seeds, or any seasoning you like. Alternatively, you can leave them plain.

Step 5: Bake the Bagels

Preheat your oven to 425°F (220°C). Once the bagels have finished boiling and are topped to your liking, transfer them to the oven and bake for 20-25 minutes, or until they're golden brown and crisp on the outside.

Keep an eye on them toward the end of baking to make sure they don't over-brown, as oven temperatures can vary.

Step 6: Cool and Enjoy

Remove the bagels from the oven and let them cool on a wire rack for about 10 minutes. The bagels will continue to firm up as they cool, making them easier to slice. Serve them fresh, warm, and enjoy with your favorite spread or topping!

Tips for Perfect Sourdough Bagels:

1. Use an active starter: Make sure your sourdough starter is active and bubbly before starting the recipe. A sluggish starter will affect the rise and flavor of the bagels.

2. Don’t skip the boiling step: Boiling the bagels is what gives them that signature chewy crust. Don’t skip this step!

3. Toppings: Experiment with different toppings, such as coarse salt, dried herbs, or even a drizzle of olive oil for a savory twist.

4. Storage: These bagels are best eaten fresh, but they’ll keep in an airtight container at room temperature for up to 3 days. You can also freeze them for later.

Final Thoughts:

Making sourdough bagels at home is a satisfying and delicious project that yields amazing results. The slight tang from the sourdough starter elevates the flavor of the bagels and adds a depth you just won’t find in store-bought versions. These chewy, golden bagels are perfect for breakfast, brunch, or anytime you want a delicious homemade treat.

Enjoy your sourdough bagels with cream cheese, smoked salmon, or simply as they are, fresh out of the oven! Happy baking!