The Best Sourdough Bagel Recipe

These sourdough bagels really are the best recipe I have tried so far! They are delightful- crunchy on the outside, soft with a slight chewiness on the inside, and absolutely delicious in every way!

You can enjoy these sourdough bagels in a variety of ways by adding various toppings after they’re baked. Either savory or sweet options make it the perfect, filling and tasty breakfast. Try this recipe once, and they are sure to become a household favorite!

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Why You’ll Love This Sourdough Bagel Recipe

I think you will really enjoy this sourdough bagel recipe because not only it is delicious, but it is also so simple- only 4 ingredients in the dough!

This recipe is especially easy to follow if you have already mastered making sourdough bread, but if you haven’t yet and you’re new to all this sourdough stuff- not to worry! The step by step instructions can be found below.

Another reason you will like this bagel recipe is because it can be easily adjusted to create other flavors, like cinnamon, raisin, cheese, you name it!

Also, these sourdough bagels are so tasty, especially when served fresh out of the oven. My family loves everything about this recipe- the texture, the taste, yum! Don’t forget to pour yourself a hot cup of coffee with a splash of cream and a drizzle of maple syrup to complete your breakfast.

Some Helpful Tips

• This bagel recipe requires active and bubbly sourdough starter, so be sure to feed your starter several hours ahead of time.

• The amount of time needed for your starter to rise will depend on the temperature in your kitchen.

• The warmer your kitchen is, the faster your starter will grow and become active and bubbly.

• Because this is a sourdough recipe, it will require several hours of fermentation and proofing time, and you will need to prepare the bagel dough the day/night before, so be sure to take note of that and plan accordingly.

Timeline

Because I like to have hot, fresh bagels for breakfast in the morning, I make sure to do everything the day before, and cold proof the dough overnight, for 9-12 hours.

• I usually feed my starter around 1 pm.
• Then, I mix my dough at around 5 pm when the starter is active and bubbly.
• Next, I do 4 total stretch and folds over the course of the first 2 hours, then let it rest for an additional 3 hours on the counter in room temperature, a total of 5 hours.
• Last, shape the dough and set in the refrigerator overnight to proof.

Tools you may need:

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• A bowl for mixing the dough in (I prefer my Kitchen Aid bowl, or a ceramic one)
• Kitchen scale
• Measuring cup
• Bread basket OR a bowl and tea towel
• Bench scraper or a knife
• Dutch oven or a stainless steel pot
• Skimmer
• Baking sheet or cookie sheet
• Parchment paper
• Stirring stick (for sourdough starter)

Ingredients

To make the dough:

100 grams of active (fed) sourdough starter

550 grams of unbleached all purpose flour (I prefer King Arthur flour)

360 grams of water (I recommend filtered water, we use a Berkey filter at home)

11 grams of sea salt or pink Himalayan salt

Water bath:

1 tablespoon baking soda

1 teaspoon of sugar

For the topping after boiling the bagels:

1 egg (for egg wash)

Everything bagel seasoning

Instructions

Preparing your dough for the sourdough bagels:

Step 1 : Feed sourdough starter.

Step 2 : Once your starter is bubbly and active, you are ready to make your dough. In a large bowl add in flour, salt, active sourdough starter, and water.

Step 3 : Mix everything well by hand, and knead for about 2 more minutes.

Step 4 : Cover your bowl of dough with a large plate, and set aside for 30 minutes in a warm spot.

Step 5 : After 30 minutes have passed, do your first stretch and fold and cover again with a plate. In 30 minutes, repeat another stretch and fold. Do a total of 4 stretch and folds every 30 minutes- 2 hours total.

Shaping the dough

Step 6 : Once the final stretch and fold is complete, sprinkle your work table with flour, and place dough on the table.

Step 7 : Stretch your dough out into a rectangle shape, being careful not to tear the dough.

Step 8 : Take the two top corners on the dough and fold them half way down, like you are folding a paper. Next, grab the two corners on the right side and fold half way towards the center.

Then take the bottom two corners and fold all the way to the top. Last, grab the two corners on your left, and fold then all the way over to the other side.

You should end up with a slightly square shaped ball of dough.

Step 9 : Flip your dough over so all the folds are on the bottom, and build up tension. To do this, make gestures as if you are pushing the ball of dough away from yourself, and then pulling it back towards yourself.

Do this several times until you can feel that the dough has tightened, being careful not to let your dough tear.

Step 10 : Place a clean tea towel into a bowl, and set your prepared sourdough bagel dough face side down into the bowl, or into your bread basket if you have one. Wrap the tea towel over the top, and cover bowl with a large plate or plastic wrap.

Step 11 : Put the bowl into the refrigerator over night.

The next day:

Step 1 : Fill a medium sized pot halfway with water and turn on high. Once water begins to boil, add in 1 tbsp of baking soda, and 1 tsp of organic sugar.

Step 2 : Pre-heat oven to 450 degrees.

Step 3 : Sprinkle a handful of flour on a clean table or countertop.

Step 4 : Remove your bowl of sourdough bagel dough from the refrigerator, and place dough onto the floured tabletop.

Step 5 : Shape the dough into a log shape.

Step 6 : Using a bench scraper or a knife, divide the dough into 9 equal parts.

Step 7 : Next, take a piece of the dough, and shape it into a ball.

Do this to all the divided pieces of bagel dough.

Forming the bagels:

Step 8 : Then, pushing your finger through the center on the ball, create a hole in the middle.

Step 9 : Lower each bagel into the boiling water, about 4 at a time (depending on your pot size) and let them boil for 1 minute, flipping them in the water at around 30 seconds.

Step 10 : Remove each bagel from the boiling water after 1 minute and place on a baking sheet that is covered with parchment paper.

Step 11 : Crack an egg into a bowl and whisk with a fork.

Step 12 : Brush the egg wash onto the top of each bagel.

Step 13 : Generously sprinkle “Everything Bagel” seasoning on top of the egg wash.

Step 14: Last, slide baking sheet with sourdough bagels into the oven and bake for 22 minutes at 450 degrees.

How to Serve

These sourdough bagels are delicious on their own, but adding cream cheese or butter will only make them even more tasty and satisfying!

There are various ways to enjoy these sourdough bagels, from topping them with cream cheese or butter, spreading on strawberry jam, adding an egg or cream cheese topped with smoked salmon and avocado- the possibilities are endless!

Storage Suggestions

If you find yourself with some left over sourdough bagels, you can store them in an air tight container for 2-3 days in the refrigerator, or place them in the freezer in a Ziplock bag for later use.

Storing in the freezer will preserve freshness! If you choose to store in the freezer, make sure to slice the bagels in half first, for easy separation when pulling out of the freezer, and warm them up in the toaster. They turn out tasting fresh this way!

Conclusion

Thank you so much for checking out my recipe, I truly hope you will enjoy it!

Please don’t forget to leave your comments below and share how you served these delicious sourdough bagels!