Is there anything better than a fresh bagel for breakfast? The only thing that’s better is a warm, homemade bagel. Bonus points if you make it sourdough. And trust me, they’re worth every single minute. Don’t let the 2-day timeline keep you from trying these. One bite and you’ll be hooked. Even my pickiest eater begs me to make these bagels at least once a week.

I always mix this dough up at night right before I go to bed and let it raise on the counter all night. Then in the morning, I can quickly shape them, boil and bake them and we can enjoy fresh bagels for a late breakfast.

When it comes to sourdough bread, so many people just think about that crusty, artisan loaf. But let me tell you, there is a whole world of sourdough baking. If you’ve never tried sourdough bagels, consider this your invitation to try them. They’re really simple to make and are always a crowd pleaser.

These bagels are so versatile. You could add so many different toppings to change the flavor. That’s one thing I love about them. Mix up one simple batch of dough, but you can have 6 different bagel flavors if you want.

Some of our favorite flavors:

• Everything Bagel Seasoning
• Cheddar Cheese
• Pepperoni & Mozzarella Cheese
• Plain
• Cinnamon Sugar
• Asiago Cheese
• Garlic & Parmesan

This recipe will make 6 large bagels or 8 medium size bagels. I prefer the size with 6 bagels, but when I’m making them for my kids, dividing the dough into 8 makes for the perfect bagel size.

Don’t rush this process. Be patient on the second rise time. Don’t bake them if the bagels haven’t puffed up and risen by at least 50% (I prefer waiting until almost double). Your bagels should float within 10 seconds once they’re in the boiling water. If they don’t float, that’s a sign they need to proof longer. Wait another 30 minutes before boiling the rest of the bagels.

How do you shape your bagels?

I’ve tried several different ways to shape my bagels and this is the way that I’ve found works best for me. You may find you prefer to shape your bagels differently, and that’s okay. There are so many different techniques. Try a few and decide what works best for you.

1. Divide your dough into even sections. I use my kitchen scale to make sure they are all the same size.
2. Gently fold each section and pinch the bottom together to start to form a ball.
3. With a little pressure, roll your dough ball in your palm in a circular motion until the dough is in a tight, smooth ball.
4. Gently flatten it just a bit. Cover and let rest for about an hour.
5. Using your thumb and forefinger, gently pinch in the middle of your dough ball until you create a small hole. Then gently pull along the sides to stretch the opening.
6. Let rest until you’re ready to boil and bake

Portion out

Pinch into a ball

Roll ’em out

Flatten gently & rest

Form hole

Rest & bake

Can they cold ferment in the fridge?

Yes. Just like all other sourdough bread, these bagels can absolutely do a cold ferment in the fridge. The extended fermentation time will give them even more great flavor and will make it easier to digest. So, if you’ve got a family member with a gluten sensitivity, a long proof in the fridge may be a great option for you.

Here’s a sample timeline you can use if you want to do a long, cold proof.

Okay, enjoy chit chat, let’s make sourdough bagels.

Sourdough Bagels

Nichole Nelson

These sourdough bagels are light and airy, and full of amazing flavor. And they’re so simple to make. Be ready to wow everyone when you make them … and maybe mix up a double batch because these always disappear within minutes at our house.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Proofing Time 12 hours hrs

Servings 6 bagels

Equipment

• large mixing bowl or stand mixer
• Kitchen scale
• sheet pan with lid
• large pot
• spider strainer (or large slotted spoon)

Ingredients

  

• 100 grams sourdough starter, active and bubbly
• 250 grams water
• 500 grams bread flour
• 9 grans salt
• 25 grams granulated sugar
• 1 tablespoon honey or brown sugar, for boiling
• 1 tablespoon baking soda, for boiling
• 1 egg white, for egg wash
• 1 tablespoon water, for egg wash
• desired bagel toppings

Instructions

 

Make the Dough

• In a mixer, combine starter, water, salt, sugar and half the flour. Mix with dough whisk until incorporated. Add remaining flour.
• Knead for 5-8 minutes until a smooth dough forms. Dough should be slightly tacky, but not sticky. This will be a fairly stiff dough.
• Cover and let raise at room temperature for 8-10 hours overnight while you peacefully dream of a delicious breakfast to come.

Shape the Bagels

• In the morning, gently remove your dough from the bowl and place it onto the counter.
• Divide into even sections and roll into balls. Cover and let rest 60 minutes.
• Gently pinch the dough ball until a hole forms in the middle. Then gently stretch the hole until you have your desired bagel shape. Make sure to be gentle … you don’t want to lose all the air bubbles you’ve spent so many hours developing.
• Cover and let proof while your oven preheats. When the bagels have puffed up and are nearly doubled in size, it’s time to bake.

Boil and Bake

• Bring a pot of water to a boil. Add 1 tablespoon of honey (or brown sugar) and 1 tablespoon of baking soda to the water and mix.
• Place bagels seam side up into the boiling water. Place as many bagels as you can in the pot without overcrowding the bagels – they like a little personal space. Bagels should float within the first 10 seconds. If your bagels aren’t floating, that’s a sign they are underproofed. Let the next batch raise a little longer before boiling. Boil for 60 seconds. Then flip with spider strainer. Boil for 60 seconds on the other side. Then place on a parchment lined sheet pan.
• Whisk together one egg white and one tablespoon of water. Brush on each bagel and immediately add desired toppings.
• Bake bagels at 425 °F for 18 minutes. Flip over and bake an addition 2 minutes to make sure the bottom isn’t soggy.
• Let cool 10 minutes and then enjoy warm.

Notes

During the summer (hot) months, you may want to reduce the amount of starter to 75 grams to keep it from over-proofing overnight. You can also use really cold water to slow down fermentation.

Bagels are best enjoyed within 2 days. I recommend freezing any leftovers the day they’re baked. Then thaw and toast when you’re ready to enjoy another bagel.

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