The Best Homemade Sourdough Bagel Recipe
What You’ll Love About This Recipe
Making sourdough bagels at home is easier than you think, and the results are so rewarding you’ll want to bake them every weekend.
- Chewy, golden perfection: These bagels have that classic crispy crust and soft, chewy center, just like your favorite bakery’s.
- Simple ingredients: With just flour, water, salt, and your sourdough starter, you can create something truly special.
- Fun to shape: Rolling and twisting the dough into rings feels like playing with edible clay—kids love helping too!
Recipe
Sourdough bagels offer a chewy texture and tangy flavor, perfect for breakfast or a snack. This recipe uses a sourdough starter for natural fermentation, resulting in a rich, complex taste.
Ingredients:
- 1 cup (240g) active sourdough starter
- 1 ½ cups (360ml) warm water
- 4 cups (500g) bread flour
- 2 tsp (10g) salt
- 2 tbsp (30g) honey or barley malt syrup
- 1 tbsp (15ml) vegetable oil (for boiling)
- Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning
Instructions:
- Mix Dough: In a large bowl, combine the sourdough starter, warm water, honey, and salt. Gradually add flour, mixing until a shaggy dough forms.
- Knead: Turn dough onto a floured surface and knead for 10 minutes until smooth and elastic.
- First Rise: Place dough in a greased bowl, cover, and let rise at room temperature for 4–6 hours or until doubled.
- Shape: Divide dough into 8 equal pieces. Roll each into a rope, then form into a ring, sealing the ends well.
- Second Rise: Place shaped bagels on a parchment-lined tray, cover, and proof for 1–2 hours until slightly puffy.
- Boil: Preheat oven to 425°F (220°C). Bring a large pot of water to a boil with 1 tbsp oil. Boil bagels for 1 minute per side.
- Bake: Transfer boiled bagels to a baking sheet, add toppings if desired, and bake for 20–25 minutes until golden brown.
Notes:
- Verify starter is active (floats in water) for best results.
- For extra chewiness, extend boiling time to 2 minutes per side.
Equipment:
- Large mixing bowl
- Baking sheet
- Parchment paper
- Large pot
Time:
- Prep time: 30 minutes
- Cooking time: 25 minutes
- Total time: 6–8 hours (including fermentation)
Cuisine: American
Serving: 8 bagels
Nutrition
Homemade Sourdough Bagel Nutrition per serving (1 bagel):
| Nutrient | Amount |
|---|---|
| Calories | 270 kcal |
| Protein | 9 g |
| Carbohydrates | 53 g |
| Fat | 1 g |
| Fiber | 2 g |
| Sugar | 3 g |
What To Serve With It
I love pairing my homemade sourdough bagels with creamy spreads like classic cream cheese or a flavorful chive-and-garlic version. Smoked salmon is another favorite, especially when layered with capers, red onion, and a squeeze of lemon for a fresh, tangy bite. These combos make every bite feel like a special treat!
Cream Cheese Spreads
While bagels are delicious on their own, they’re even better when paired with the right cream cheese spread—trust me, I’ve eaten enough to know. I love experimenting with flavor variations, from classic plain to garlic herb, chive, or even sweet options like honey walnut. For storage tips, I always keep cream cheese tightly sealed in the fridge and use it within two weeks for the best taste. If I’m feeling fancy, I’ll mix in fresh herbs or roasted peppers for a homemade twist. Honestly, a good cream cheese spread can turn a simple bagel into something unforgettable.
Smoked Salmon Pairings
Smoked salmon is a classic topping that can take your bagel to the next level. I love pairing it with creamy dill or chive cream cheese—it’s a match made in heaven. For herb garnishes, try fresh capers, thinly sliced red onion, or a sprinkle of chopped parsley. If you’re feeling fancy, a squeeze of lemon brightens everything up. Wine choices matter too—a crisp white like Sauvignon Blanc or a light sparkling wine balances the richness perfectly. Trust me, once you try these combos, you’ll never go back to plain salmon on a bagel. It’s that good.
