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There’s something magical about pulling a batch of golden-brown sourdough bagels from the oven – that crisp crust giving way to a chewy interior that just sings with tangy flavor. I still remember my first attempt years ago, nervously shaping lumpy dough rings before boiling and baking them into something that actually resembled real New York-style bagels! The secret? That overnight fermentation where the sourdough starter works its slow, flavorful magic. These aren’t your average bagels – they’ve got personality, texture, and that irresistible artisan quality that makes you want to slather on cream cheese and take a big bite immediately.
Why You’ll Love These Sourdough Bagels
Trust me, once you taste these bagels, there’s no going back to store-bought. Here’s why they’re special:
- That perfect chew: The boiling step gives them that classic New York-style texture – crisp outside, delightfully chewy inside.
- Flavor that pops: Overnight fermentation lets the sourdough develop its signature tangy depth.
- Surprisingly simple: Just mix, knead, shape, boil, bake – no fancy equipment needed!
- Makes your kitchen smell amazing: Nothing beats the aroma of freshly baked sourdough filling your home.
Seriously, they’re worth waking up early for – just ask my neighbors who always seem to “drop by” when I’m pulling a batch from the oven!
Ingredients for Sourdough Bagels
Gathering the right ingredients makes all the difference with sourdough bagels – trust me, I learned this the hard way after a few too-dense batches early on! Here’s exactly what you’ll need:
- 500g bread flour: That higher protein content gives our bagels their signature chew.
- 300g water: Room temperature works best for even mixing.
- 100g active sourdough starter: Must be ripe and bubbly – do the float test! (Drop a spoonful in water – if it floats, you’re golden.)
- 10g salt: I use fine sea salt for even distribution.
- 20g honey or barley malt syrup: Malt syrup gives that authentic bagel shop flavor, but honey works beautifully too.
- 1 tbsp baking soda: Just for the boiling water – this gives that gorgeous golden crust.
Pro tip: Measure by weight for consistency – my early “eyeballing it” attempts led to some hilarious bagel fails!
How to Make Sourdough Bagels
Okay, let’s get our hands doughy! Making sourdough bagels is actually way simpler than you might think – it’s just a series of satisfying steps that transform humble ingredients into chewy perfection. I’ll walk you through each stage, sharing all the little tricks I’ve picked up over countless batches (and yes, plenty of mistakes!).
Mixing and Kneading the Dough
First things first – grab your biggest bowl and dump in all the ingredients. I like to give the flour a quick whisk first to make sure everything’s evenly distributed. Then just stir it all together with a wooden spoon until it forms this shaggy, messy mass that looks nothing like bagel dough yet – don’t worry, that’s exactly what you want!
Now comes the fun part – kneading! Dump that shaggy mess onto a clean surface (no need to flour it yet) and get ready for about 10 minutes of kneading. At first, it’ll feel sticky and unruly, but around the 5-minute mark, magic happens – the dough suddenly becomes smooth and elastic. You’ll know it’s ready when you can gently stretch a piece thin enough to see light through it without tearing (that’s the “windowpane test” we fancy bakers talk about).
First Rise and Overnight Fermentation
Pop that beautiful smooth dough back in the bowl, cover it with a damp towel, and let it work its first rise at room temperature for about 4 hours. You’ll see it puff up nicely – this is where those sourdough microbes start partying!
Here’s the secret weapon – after the initial rise, tuck your dough baby into the fridge overnight (8-12 hours). This slow, cold fermentation is what develops that incredible depth of flavor and makes these bagels special. I usually do this step before bed so I can wake up to perfectly proofed dough ready for shaping.
Shaping the Bagels
Morning! Take your dough out of the fridge and marvel at how much it’s grown. Now, divide it into 8 equal pieces (I use a scale for precision, but eyeballing works too). Roll each piece into a smooth ball, then poke your thumb through the center and gently stretch it into a ring.
Pro tip: If your bagels look a little wonky (mine totally did at first!), don’t stress – they’ll even out during boiling and baking. Just make sure the holes are about 1.5 inches wide since they’ll shrink as the bagels proof.
Boiling and Baking
Here’s where the magic happens! Bring a wide pot of water to a gentle boil and stir in that tablespoon of baking soda – this gives bagels their signature crust. Carefully drop in a few bagels at a time (don’t crowd them!) and boil for 1 minute per side. They’ll puff up beautifully!
Scoop them out with a slotted spoon, let excess water drip off, then place them on a parchment-lined baking sheet. If you’re adding toppings (everything bagel seasoning, anyone?), sprinkle them on immediately while the bagels are still wet so they stick.
Bake at 425°F for 20-25 minutes until they’re gorgeously golden brown. That first crackly bite? Pure heaven!
Tips for Perfect Sourdough Bagels
After burning through more batches than I’d like to admit, here are my hard-won secrets for sourdough bagel success:
- Float test your starter: Drop a spoonful in water – if it sinks, your bagels won’t rise properly. Wait until it’s bubbly and floats!
- Keep boiling water gentle: A rolling boil can make bagels tough. Aim for a steady simmer with small bubbles.
- Watch the clock during rises: Overproofed dough makes flat bagels. If it’s more than doubled before shaping, skip the fridge.
- Patience with shaping: Let shaped rings rest 10 minutes before boiling – they’ll puff up more evenly.
- Rotate your baking sheet: For even browning, turn the pan halfway through baking.
Remember – even “ugly” bagels still taste amazing slathered with cream cheese!
Ingredient Substitutions and Notes
Don’t stress if you’re missing an ingredient – I’ve tried all sorts of swaps over the years! Here’s what works:
- No malt syrup? Honey works beautifully, though the flavor will be slightly milder. Maple syrup adds a fun twist too!
- Out of bread flour? All-purpose flour makes decent bagels, but they won’t be quite as chewy. For best results, add 1 tbsp vital wheat gluten per cup of AP flour.
- Starter too young? If yours hasn’t developed that tangy, add, add 1/4 tsp instant yeast to the dough for extra lift.
- Salt sensitive? You can reduce to 8g, but don’t skip it entirely – it controls fermentation.
One non-negotiable? That active starter! Everything else has wiggle room, but sourdough needs its star player.
Serving and Storing Sourdough Bagels
Oh, that first warm bite straight from the oven – pure bliss! I always slice one immediately (burning my fingers, no regrets) and slather it with cream cheese while it’s still steaming. For next-level goodness, toast day-old bagels – they get extra crisp outside while staying chewy inside.
Store cooled bagels in an airtight bag at room temp for up to 3 days. Freeze extras wrapped tightly in foil – just pop them in the toaster straight from frozen when that bagel craving hits!
Sourdough Bagels FAQ
I’ve gotten so many great questions from fellow bagel lovers over the years – here are the ones that pop up most often with my tried-and-true answers:
Can I skip the overnight rise?
Technically yes, but you’ll lose that signature sourdough depth! If you’re in a pinch, do a 6-8 hour room temperature rise instead – but the fridge method really makes these artisan bagels special.
Why didn’t my bagels float when boiling?
This usually means your dough wasn’t proofed enough. Next time, let them rise longer before boiling (poke test: if the indentation springs back slowly, they’re ready). Also check that your starter was active – that float test matters!
My bagels came out dense – what went wrong?
Oh, I’ve been there! Most likely either under-kneading (aim for full 10 minutes) or over-proofing (if dough collapses when poked, it’s gone too far). Also check your flour – bread flour’s higher protein makes chewier bagels.
Can I make these without boiling?
You can bake them straight, but you won’t get that classic chewy crust. The boiling step is what gives New York-style bagels their signature texture – trust me, it’s worth the extra pot to wash!
How do I know when they’re baked through?
They should sound hollow when tapped on the bottom and register about 200°F internally. But honestly? I just go by color – a deep golden brown means they’re perfect!
Nutritional Information
Just so you know – these numbers are estimates since ingredients can vary! But here general breakdown general breakdown per sourdough bagel (and yes, I’ve eaten enough to confirm they’re totally worth every bite):
- 280 calories
- 58g carbohydrates (that chewy goodness!)
- 9g protein – not bad for breakfast!
- 1g fat
- 480mg sodium (mostly from the boiling step)
Pro tip: Slice them thin if you’re watching portions – but good luck stopping at just one!
Share Your Sourdough Bagels
I’d love to see your bagel creations! Snap a photo of your golden beauties (even the funny-looking ones – those have character!) and drop it in the comments below. Got questions? Fire away – I’m here to help! You can also find more recipes on Pinterest.
PrintSourdough Bagels
Make chewy New York-style sourdough bagels at home with this simple recipe. Uses an active starter and overnight fermentation for maximum flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 14 hours (includes overnight rise)
- Yield: 8 bagels 1x
- Category: Bread
- Method: Oven Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 500g bread flour
- 300g water
- 100g active sourdough starter
- 10g salt
- 20g honey or barley malt syrup
- 1 tbsp baking soda (for boiling water)
Instructions
- Mix all ingredients until a shaggy dough forms
- Knead for 10 minutes until smooth and elastic
- Let rise at room temperature for 4 hours
- Refrigerate overnight (8-12 hours)
- Divide dough into 8 pieces and shape into rings
- Boil each bagel for 1 minute per side in baking soda water
- Bake at 425°F for 20-25 minutes until golden brown
Notes
- Use ripe starter that floats in water
- Boiling gives the classic chewy texture
- Add toppings immediately after boiling
Nutrition
- Serving Size: 1 bagel
- Calories: 280
- Sugar: 3g
- Sodium: 480mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 0mg