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Sourdough Bagels: A Cozy Recipe to Savor

Ah, the aroma of freshly baked bread wafting through the kitchen—there’s simply nothing quite like it. As the warm, tender bagels bake to golden perfection, the pure comfort of home envelops you, inviting you to take a moment to savor the experience. There’s something nostalgic and cozy about crafting Sourdough Bagels from scratch, bringing back memories of leisurely Sunday mornings spent with family. Just imagine slicing into a warm bagel, spreading a generous amount of butter, and watching it melt into every crevice. This is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

Gourmet at Home: Achieve bakery-quality bagels without stepping outside your door.
A Therapeutic Process: Kneading dough by hand is not only satisfying, but it’s also a meditative experience.
Customizable: Feel free to experiment with zesty toppings or mix-ins to make these bagels your own!
Perfect for Meal Prep: These bagels can be made ahead and frozen, allowing you to enjoy gourmet tastes on busy mornings.
Family-Friendly Fun: Involve the kids in shaping and topping the bagels for a delightful family baking day.

Ingredients You’ll Need for Sourdough Bagels Recipe

Gather these simple ingredients to bring your bagels to life:

150g active, bubbly sourdough starter
250g warm water
500g bread flour
40g sugar
11g salt
20g honey (for the boil bath)

How to Make Sourdough Bagels Recipe

Find a Sample Baking Schedule below

MAKE THE DOUGH:

In a large bowl, combine 150g active starter, 250g warm water, and 40g sugar. Mix by hand (or use a Danish Dough Whisk, one of my favorite sourdough tools!) until it resembles a milky liquid.
Next, add in 500g bread flour and 11g salt. Mix until fully incorporated.
Now comes a small labor of love, but trust me, it’s worth it! Knead the dough for 5-6 minutes. I’ve tried using a stand mixer, but my bagels never taste as soft and chewy as when I do it by hand. To knead, pull a small section of dough above the rest, fold it over, and push it into the rest of the dough with the heel of your hand. Repeat this motion while turning the bowl clockwise for the duration.
Cover the dough and let it rest for 60 minutes.

STRETCH AND FOLD:

After 1 hour of resting, repeat the same "stretch, fold, and push" routine with the heel of your hand for just 30 seconds.
You’ll notice the dough becomes a bit less stiff, and smoother. Cover the bowl with a reusable shower cap and place it in a warm spot to rise.

BULK RISE:

Allow the dough to double in size. In my cozy 69-degree kitchen, this usually takes 8-12 hours. The time may vary depending on your kitchen’s temperature.

SHAPE:

Once the dough has doubled, gently turn it out onto your work surface—no flour dusting is necessary.
Stretch and shape the dough into a large rectangle, about 1/2 inch high. Use a bench scraper or sharp knife to cut the dough into 8 equal pieces (think pizza wedges).
To shape, take one piece of dough and pull the corners toward the center, then roll it into a ball. Repeat with the remaining pieces.
Punch a hole in the center of each ball using your thumb, and stretch the hole with both thumbs to about 2 inches apart.

SECOND RISE:

Place your shaped bagels on a parchment-lined baking sheet and cover them with a damp tea towel to prevent drying out.
Let them rest until puffed up in a warm place, about 20-60 minutes. If you’re not ready to bake, cover them tightly with plastic wrap and refrigerate for up to 24 hours.

BOIL BATH:

While your bagels are rising, preheat your oven to 425°F.
Fill a large pot with water. Add 20g honey and whisk until blended, then bring the water to a boil.
When your bagels have risen, set up your station with a kitchen towel and a cooling rack for minimal cleanup.
Carefully drop 2-3 bagels into the boiling water and boil for 30 seconds on each side.
Using a slotted spoon, carefully scoop the bagels and place them on the cooling rack. Repeat until all bagels are boiled.

TOPPINGS:

After boiling all the bagels, it’s time for toppings! Eating these fresh homemade bagels plain is delightful, but adding toppings can enhance their flavor.
Sprinkle desired toppings on a plate and dip the tops of the bagels. The bagels will be slightly sticky, making it easy for the toppings to adhere.

Bonus tip: If you’re adding cheese, consider dipping the bottom side as well. It creates a perfectly crunchy bite—so delicious!

BAKE:

Bake the sourdough bagels for 20-25 minutes or until they reach a beautiful golden brown.
Remove the bagels from the oven and let them cool on a wire rack.
Once they are cool enough to handle, I suggest slicing one open while it’s still warm and adding a generous pat of butter on top. That chewy, buttery moment is pure bliss!

Variations & Creative Twists

Everything Bagels: Sprinkle a mix of sesame seeds, poppy seeds, garlic flakes, and onion flakes for a flavorful explosion.
Cinnamon Raisin Bagels: Add a sprinkle of cinnamon and a handful of raisins to the dough before shaping for a sweet treat.
Herb-Infused: Knead in finely chopped fresh herbs like rosemary or dill for an aromatic twist.
Cheesy Bagels: Incorporate shredded cheese directly into the dough or sprinkle it on top before baking for a rich, cheesy flavor.

Chef Emma’s Helpful Tips

Make-Ahead: Prepare the dough the night before and store it in the fridge. This slow fermentation process adds depth to the flavor.
Ingredient Swaps: You can replace part of the bread flour with whole wheat flour for a nuttier taste and texture.
Slicing Trick: Use a serrated knife for an easier slicing experience without squishing your freshly baked bagels.
Storage Suggestion: Store leftover bagels in an airtight container for up to 3 days or freeze for up to a month. Just pop them in the toaster when you’re ready to enjoy!

Nutrition Information per Serving

Serving Size: 1 bagel
Calories: 230
Carbohydrates: 46g
Sugar: 4g
Fat: 1g
Protein: 8g
Sodium: 350mg

Frequently Asked Questions

Can I make this ahead?
Yes! You can prepare the dough ahead of time and refrigerate it to enhance the flavor.

Can I use different ingredients?
Absolutely! Feel free to experiment with different types of flour or add toppings of your choice.

How do I store leftovers?
Store any leftover bagels in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

How long does it last?
Homemade bagels are best enjoyed fresh but can be stored in the freezer for up to a month.

A Cozy Closing Note

Creating homemade sourdough bagels is not just about the end result; it’s about the heartwarming journey of baking. The smell, the texture, and the joy of sharing them with loved ones make this experience truly special. Save this Sourdough Bagels Recipe to your cozy recipes board so it’s ready when you need a delightful treat! Happy baking!