I’ve spent years perfecting my sourdough bagel recipe, balancing tangy fermentation with that signature chewy crust. The secret lies in the starter’s maturity and a slow, cold proof that develops depth. But getting the boil just right—that’s where most recipes fall short. There’s a fine line between doughy and dense, and I’ve found it. If you’re after bagels with crisp exteriors and airy interiors, this method might change your baking game.
Recipe
Crafting the perfect sourdough bagel is easier than you think, and once you taste the chewy, golden crust paired with that tangy, airy interior, you’ll never look at store-bought the same way.
This recipe combines the magic of sourdough starter with a simple, hands-on technique that’s deeply satisfying—no fancy equipment required.
The secret? A slow fermentation process that builds flavor and texture, leaving you with bagels that are crisp on the outside, tender on the inside, and packed with that unmistakable sourdough tang.
Whether you’re a seasoned baker or just starting your sourdough journey, these bagels are worth the effort. They’re perfect for toasting with cream cheese, piling high with lox, or enjoying straight out of the oven with a generous slather of butter.
Trust me, once you master these, you’ll want to make them every weekend.
Ingredients
Crafting the perfect homemade sourdough bagel starts with quality ingredients—each one plays a key role in achieving that chewy, tangy, and golden-brown result. Opt for the best you can find, and don’t be afraid to customize based on what’s in your pantry. Here’s what you’ll need:
– Active sourdough starter: This is the heart of the recipe. Make sure it’s bubbly and active for ideal rise and flavor.
*Pro tip:* If your starter is sluggish, feed it 4-6 hours before baking.
– Bread flour: High-protein flour is non-negotiable for that signature bagel chew.
All-purpose flour can work in a pinch but may yield a softer texture.
- Water: Use filtered or bottled water if your tap water is heavily chlorinated—it can inhibit fermentation.
- Salt: Fine sea salt enhances flavor and balances the sourdough tang.
- Malt powder or syrup: Adds sweetness and helps achieve that glossy, golden crust.
*Substitution:* Honey or brown sugar can work, but malt is ideal for authenticity.
- Cornmeal or parchment paper: Prevents sticking during baking.
- Optional toppings: Sesame seeds, poppy seeds, everything bagel seasoning, or flaky salt for extra flavor and texture.
*Little win:* Toasting seeds before sprinkling intensifies their flavor.
How to Make the Best Best Sourdough Bagel Recipe
Bake the bagels: Transfer the boiled bagels to a parchment-lined baking sheet. Bake for 20-25 minutes, or until golden brown and shiny. Rotate the pan halfway through for even browning.
The bagels should sound hollow when tapped on the bottom when done.
Cool completely before slicing: Let the bagels cool on a wire rack for at least 30 minutes. Cutting them too soon can make them gummy—patience is key here.
Once cooled, slice, toast, and enjoy with your favorite toppings!
Nutrition
Sourdough bagels are a delicious and nutritious option for breakfast or snacks. They provide a good source of energy and essential nutrients.
| Nutrition | Per Serving (1 bagel) |
|---|---|
| Calories | 270 |
| Protein | 9g |
| Fat | 1g |
| Carbohydrates | 55g |
| Fiber | 2g |
| Sugar | 3g |
| Sodium | 400mg |
Chef Tips
I recommend using a well-maintained sourdough starter for the best flavor and texture in your bagels. Knead the dough until it’s smooth but not overworked—this keeps them chewy.
Boil them briefly in honey-water for a glossy crust. Bake at a high temperature for a crisp exterior.
Let them cool slightly before slicing to avoid gummy centers. These small steps make all the difference.
