Sourdough bagels

Prep Time: 30 minutes
Resting Time: 8–12 hours (overnight)
Boiling & Baking Time: 25 minutes
Total Time: ~13 hours
Servings: 8 bagels
Difficulty: Intermediate
Intensity: Medium

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🌟 Introduction

Few things in the world of baking are as satisfying as biting into a fresh, chewy bagel — golden on the outside, soft and tangy inside. But did you know you can make bakery-quality bagels at home using just your sourdough starter?

These Sourdough Bagels are naturally leavened, which means they rely on your active sourdough starter instead of commercial yeast. This not only gives them their signature depth of flavor and light tang but also makes them easier to digest.

This recipe takes time — mostly resting time — but the hands-on effort is surprisingly simple. The end result? A batch of perfectly chewy, flavorful bagels that toast beautifully and stay fresh longer than typical yeast bagels.

Whether you enjoy them with cream cheese, smoked salmon, or just plain butter, these bagels will make your mornings brighter (and your kitchen smell amazing).

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🍞 Ingredients

🌾 For the Dough:

• 1 cup (240 g) active sourdough starter (fed and bubbly)

• 1 cup (240 ml) warm water (around 85°F / 29°C)

• 4 cups (480 g) bread flour

• 2 tablespoons (25 g) sugar or honey

• 1½ teaspoons (9 g) salt

🍯 For Boiling:

• 2 quarts (2 liters) water

• 2 tablespoons honey, malt syrup, or brown sugar (gives that classic bagel shine and flavor)

• 1 teaspoon baking soda (optional, helps browning)

🧂 Optional Toppings:

• Sesame seeds

• Poppy seeds

• Everything bagel seasoning

• Dried onion flakes

• Sea salt

🧈 Equipment:

• Large mixing bowl

• Kitchen scale (recommended)

• Slotted spoon

• Parchment paper

• Baking sheet

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⏱️ Time and Intensity Breakdown

Total Active Time: ~1 hour
Total Recipe Time: ~13 hours
Overall Intensity: Medium — suitable for bakers with some sourdough experience.

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🥣 Directions

Step 1: Feed Your Starter

Feed your sourdough starter about 4–6 hours before you plan to start the dough. It should be bubbly, doubled in volume, and active.

💡 Tip: Drop a small spoonful of starter into a cup of water — if it floats, it’s ready to use!

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Step 2: Mix the Dough

In a large mixing bowl, whisk together your sourdough starter, warm water, and sugar (or honey) until mostly dissolved. Add in the flour and salt.

Mix until the dough comes together. It will be stiff and slightly dry — that’s normal! Bagel dough should be firm, not sticky.

Knead the dough by hand for 8–10 minutes or in a stand mixer for 5–6 minutes, until smooth and elastic.

Form into a ball, cover with a damp towel, and let rest for 30 minutes.

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Step 3: Bulk Fermentation (First Rise)

After resting, cover the bowl tightly with plastic wrap or a lid. Let the dough rise at room temperature (around 75°F / 24°C) for 4–6 hours, or until it has puffed up slightly.

It won’t double like regular yeast dough — you’re looking for about a 30–50% increase in volume.

💡 Pro Tip: If your kitchen is cool, place the dough in a turned-off oven with the light on for gentle warmth.

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Step 4: Shape the Bagels

Turn the dough out onto a clean surface and divide it into 8 equal pieces (about 110 g each).

Shape each piece into a smooth ball. Then choose one of these shaping methods:

Method 1 (Hole Poke):

• Flatten the ball slightly.

• Poke your thumb through the center and gently stretch it out to form a 1½-inch hole.

Method 2 (Rope Twist):

• Roll each piece into a rope, about 8 inches long.

• Wrap it around your hand, overlapping the ends. Pinch the ends together to seal.

Place shaped bagels on a parchment-lined baking sheet, cover with plastic wrap, and let rest for 20 minutes.

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Step 5: Cold Proof (Overnight Rest)

Transfer the baking sheet to the refrigerator and let the bagels cold proof overnight (8–12 hours).

This step enhances flavor, improves texture, and makes the bagels easier to handle the next morning.

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Step 6: Boil the Bagels

In the morning, remove bagels from the fridge. They should feel slightly puffy.

Bring a large pot of water to a boil. Add honey (or malt syrup) and baking soda. Reduce to a gentle boil.

Carefully lower 2–3 bagels at a time into the water. Boil each side for 30–45 seconds — shorter for softer bagels, longer for chewier ones.

Remove with a slotted spoon and place back on the parchment-lined tray.

💡 Tip: For toppings, sprinkle seeds or seasoning onto the wet bagels immediately after boiling so they stick.

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Step 7: Bake the Bagels

Preheat oven to 425°F (220°C).

Bake for 20–25 minutes, rotating the tray halfway through, until golden brown and crisp.

Let cool on a wire rack for at least 20 minutes before slicing or serving.

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🍽️ Serving Suggestions

Your freshly baked Sourdough Bagels are incredibly versatile! Try them with:

• Classic: Cream cheese and smoked salmon

• Sweet: Peanut butter, honey, or jam

• Savory: Avocado and poached egg

• Brunch: Breakfast sandwich with bacon and egg

• Snack: Toasted with butter and a sprinkle of sea salt

They also freeze beautifully — slice before freezing for easy toasting later.

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🧊 Storage

• Room Temperature: Store in an airtight bag for up to 3 days.

• Freezer: Freeze up to 3 months. Thaw at room temperature or toast directly from frozen.

• Avoid Refrigeration: It tends to dry them out faster.

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⚖️ Nutrition Facts (Per Bagel – Approximate)

🩵 Nutrition Note:
These sourdough bagels are lower in fat and sugar than most store-bought versions. The natural fermentation process also breaks down gluten, improving digestibility and flavor.

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🌿 Why You’ll Love This Recipe

1. Naturally Leavened:
   No commercial yeast — just your sourdough starter doing the magic.

2. Authentic Texture:
   Chewy, glossy crust with a soft, flavorful crumb.

3. Make-Ahead Friendly:
   Overnight proofing fits your schedule and enhances flavor.

4. Healthier Choice:
   Sourdough fermentation lowers the glycemic index and improves nutrient absorption.

5. Customizable:
   Add your favorite toppings or mix-ins like cinnamon, raisins, or cheese.

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🍴 Variations

1. Everything Bagels:
   After boiling, dip each bagel in everything seasoning mix before baking.

2. Cinnamon Raisin Bagels:
   Add 1 teaspoon cinnamon and ½ cup raisins to the dough before shaping.

3. Cheddar Jalapeño Bagels:
   Mix shredded cheddar and diced jalapeños into the dough for a spicy twist.

4. Whole Wheat Sourdough Bagels:
   Replace 1 cup of bread flour with whole wheat flour for more fiber and a nutty flavor.

5. Blueberry Bagels:
   Fold in ½ cup fresh or dried blueberries for a fruity breakfast version.

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💡 Expert Tips

• Use active starter: Flat starter means flat bagels. Make sure it’s bubbly and ripe.

• Weigh ingredients: For precision, use a kitchen scale — flour can vary by volume.

• Don’t skip the boil: That’s what gives bagels their signature chew and sheen.

• Adjust chewiness: Longer boiling = chewier bagels.

• Cool before slicing: Cutting too early can make them gummy inside.

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🧾 Summary

Recipe Name: Sourdough Bagels
Total Time: ~13 hours
Intensity: Medium
Difficulty: Intermediate
Servings: 8 bagels
Nutrition: 230 kcal | 8 g protein | 45 g carbs | 1.5 g fat
Storage: 3 days room temp or 3 months frozen

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🥯 Final Thoughts

These Sourdough Bagels combine the art of traditional bread-making with the convenience of modern home baking. They’re chewy, golden, and full of flavor — the perfect balance of crisp crust and tender crumb.