sourdough bagels

This easy sourdough bagels recipe makes the most delicious, chewy bagels you&#039;ll ever have! Only a few ingredients and minimal steps are needed for this simple overnight recipe.

Sourdough Bagels Recipe

sourdough starter (active)

water

honey (or sugar)

fine sea salt

bread flour (can substitute with all-purpose if needed)

sugar

sesame seeds

Everything Bagel Seasoning

salt

poppy seeds

shredded cheese

Prepare Levain

Prepare sourdough starter in advance: You will need to prepare 125g of active starter before you begin mixing the dough. To a clean jar add 25g starter + 50g water + 50g flour and let rise until doubled. Depending on the temperature of your kitchen and the maturity of your starter, this can take anywhere from 4-12 hours. Once your starter has risen to its peak, you are ready to mix your bagel dough.

Knead

In the bowl of a stand mixer, stir together the starter, water, honey and salt with a spatula. Add the bread flour and use your hands to bring the ingredients together as best as possible. The dough will be very stiff. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. (Or 10 minutes by hand.) Cover the bowl and let rest at room temperature for 8-12 hours. (See notes for cinnamon raisin bagels.)

Shape

Line a baking sheet with parchment paper. Turn the dough out onto a clean work surface and divide into 8 equal pieces. Shape each piece into a ball. To shape the bagel, place a dough ball on the surface in front of you and use your thumb to poke a hole straight down through the middle of the dough. Pick the bagel dough up, gently shape the ring and place on the parchment paper. Repeat with remaining dough balls. Cover the dough with a towel and let rise for 30-60 minutes or until puffy.

Boil

Preheat oven to 425°F (218°C). Put a large pot of water, at least 3 inches deep, to boil and add 1 tablespoon of sugar. Once the bagel dough has finished rising, boil the dough, 3-4 pieces at a time, on both sides for 2 minutes, making sure not to crowd the pot.

Use a mesh stainer to remove the bagels and let rest on the parchment paper until cool enough to handle. Once cool enough, dip one side into your choice of toppings and place back onto the parchment paper.

Bake

Bake the bagels at 425°F (218°C) for 25-28 minutes or until golden brown.

https://embed.mediavine.com/videos/movskqd9bx1f17gt0yem

An easy, overnight sourdough bagel recipe that can be made with whole wheat, all purpose or bread flour. Learn how to make homemade bagels from scratch. We test all our recipes with quality all-purpose flour, wheat flour and bread flour. These bagels are baked, soft and chewy on the inside. Top them with sesame seeds, everything bagel seasoning or a variety of seeds.

Crisp, chewy and fluffy New York Style Sourdough bagels with roasted garlic labneh takes your everyday bagel and cream cheese up a notch.

New York Style Sourdough Bagels

baking soda

brown sugar

200 g (1 cup) bubbly, active 100% hydration sourdough starter

315 g (1-1/4 cups) cold water

750 g (5 cups) all-purpose flour

g (2 tsp) fine salt

Flour or semolina for proofing

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with a paddle attachment, mix your bubbly, active starter with the water and maple syrup until well-combined. Alternatively, mix in a standard large bowl with a fork or whisk.

Add in the flour and salt and transition...

Add in the flour and salt and transition to a dough hook. Knead on medium until the dough is smooth and somewhat pliable, about 6-7 minutes. Alternatively, knead the dough by hand on a countertop until smooth and pliable.

Shape into a ball (return to bowl, if...

Shape into a ball (return to bowl, if applicable) and cover bowl with a towel. Rest 20 minutes.

Divide the dough into 8 equal pieces for...

Divide the dough into 8 equal pieces for large bagels or 10 equal pieces for smaller ones. Shape each piece into a small ball by tucking the corners underneath, cupping the dough, and rolling it in a circular fashion on a clean, flour-free countertop. This helps to create surface tension and a skin on the ball.

Cover dough balls and rest another 15 minutes....

Cover dough balls and rest another 15 minutes. Line a baking sheet with parchment paper and sprinkle generously with flour or semolina. Note: If you make 10 bagels, you will need to use 2 baking sheets.

To shape the bagels, you have 2 options:...

To shape the bagels, you have 2 options: 1. Flatten the ball of dough into a disc and use your fingertips to roll into a log about 8-inches long. Wrap the log around your three middle fingers with the ends overlapping by 2" on the inside of your hand. Roll gently, palm down, until the ends are joined together. This will create a larger hole in the centre of the bagel. 2. Poke a hole with your finger directly through the centre of the dough ball. Insert both index fingers into the hole and roll fingers around each other to stretch out the centre (like a barrel roll) until it’s about the size of a walnut. This will create a smaller bagel hole, but is much faster and more efficient to do. Place on the lined baking sheet and repeat with the rest of the bagels. This is a fun step to do with kids 3+.

Cover the shaped bagels with a towel, let...

Cover the shaped bagels with a towel, let them proof at room temperature for 2.5 - 4.5 hours, or until puffy. This could take more time, depending on the temperature in your house. Take a test bagel and place it in cold water. If it floats, they’re done proofing. Dry the test bagel off and return to the baking sheet. If it sinks, it still needs to proof longer.

Once proofed, cover the pan with plastic wrap...

Once proofed, cover the pan with plastic wrap and refrigerate 12 - 24 hours.

Preheat oven to 450°F (230°C). Place toppings on...

Preheat oven to 450°F (230°C). Place toppings on flat plates, so they are ready to go.

Bring a large pot of water to a...

Bring a large pot of water to a rolling boil and add the baking soda and brown sugar. Remove the bagels from the fridge and gently place them, a couple at a time, into the water. Boil for 15-20 seconds on each side.

Remove boiled bagels with a slotted spoon to...

Remove boiled bagels with a slotted spoon to get rid of most of the water.

Shake off excess water and immediately dip the...

Shake off excess water and immediately dip the top of bagel into desired toppings. Set back on the baking sheet. Repeat this process with the remaining bagels.

Place the baking sheet into the center of...

Place the baking sheet into the center of the oven and turn it down to 400°F (200°C).

Bake for 18 - 22 minutes or until...

Bake for 18 - 22 minutes or until golden on top. Cool on a wire rack until ready to serve.

https://mediavine-res.cloudinary.com/video/upload/culhrdzxtjvjzhqwsrre.mp4

Chewy and tangy, these are - hands down - the best sourdough bagels.

Sourdough Bagels

sourdough starter

honey

all purpose flour

baking soda + 1 tablespoon sugar for boiling

These mac and cheese sourdough bagels are soft and chewy with melty cheddar, gruyere, and monterey jack in every bite. Inspired by my Dad’s southern baked bacon mac and cheese, this sourdough bagel recipe uses healthy ingredients like grass-fed cheese, raw honey and naturally fermented whole grains (gut healthy!). And for the ultimate mac and cheese sourdough bagel experience top with a crispy bacon chive cream cheese.

Mac and Cheese Sourdough Bagels

Organic Bread flour

Water, Preferably warm water

Sourdough Starter, Active sourdough starter not discard

Sea Salt, Enhances

Honey, I use raw honey

Chopped Chunks Grass-Fed Cheddar, Gruyere, Monterey Jack, For stuffing inside bagel

Shredded Grass-Fed Cheddar, Gruyere, Monterey Jack, For topping

Olive Oil, used

Eggs Wash, used prior adding toppings

Sourdough Breadcrumbs, Optional

STAND MIXER

In a stand mixer, add flour, sourdough starter, cheese chunks, water, honey, and salt. Place the dough hook on the mixer and mix the dough on the lowest speed for 3 minutes.

BY HAND

(My Preferred Method): In a bowl, add flour, sourdough starter, cheese chunks, water, honey, and salt. Mix by hand for a couple of minutes until a ball forms. Now, turn the dough onto a lightly floured surface and knead the dough for 3-4 minutes or until the dough looks smooth.

FIRST RISE / STRETCH AND FOLDS

Place dough in a tupperware and cover securely. Let the dough rise at room temperature for 6-8 hours or until it doubles in size. If you have time and for best results, stretch and fold your dough 3-4x during the first rise (ideally within the first few hours). To do this, stretch one side of the dough up and fold it all the way over to the other side. Then, rotate the bowl and continue on all four sides. Keep the dough covered throughout the duration of fermentation. 

OVERNIGHT RISE

Place your dough covered in the fridge for an overnight rise. This is where your dough will develop flavor and L.A.B bacteria will get to work enhancing the nutrition of our dough.

DIVIDE AND SHAPE

The next day, dump out and divide your dough into 6-8 pieces, you can eyeball it or weigh out 80g-120g pieces. Shape each into a ball by pulling the corners up and over. Now, use your finger to poke a hole through the center of each ball and rotate the dough with two fingers to form a ring. Refer to visual.

FINAL (SHORT) RISE

Place your bagels in a lightly greased tupperware and cover them securely or a greased baking sheet and cover with plastic wrap. Ensure the bagels are covered tightly so the tops do not dry out. Let the bagels rise for 1-3 hours or until puffy to the touch. In the summer, this will take roughly 1-2 hours and in the winter, it could take 2-3 hours. This part of the process is essential in creating a soft and fluffy bagel.

BOIL BAGELS

Preheat oven to 400f. Fill a large, wide pot of water and bring to a boil. Drop bagels in, 1-2 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side and remove with a slotted spoon; drain well. Place on a baking sheet or plate and brush with egg wash.

ADD BAGEL TOPPINGS

BAKE

Bake bagels for 18-23 minutes or until golden brown on the outside.

This was AMAZING! 🤩 I love all of her recipes and Mac and cheese so I had to try! And let me tell you, it did not disappoint! The bagel is soft and really does taste like Mac and cheese!

These sourdough onion bagels are perfectly soft and chewy with little bits of toasted onion in every bite. This onion bagel is perfect for an easy breakfast you can feel good about, made with simple ingredients and naturally fermented with sourdough starter (so it’s gut healthy and nutritious). View TikTok Video.

Sourdough Onion Bagels

Flour flour

Whole Wheat Flour

Sea Salt

Honey – Bagels need some type of sugar honey

egg wash)

Onion

MIX DOUGH AND FIRST RISE: In a bowl or stand mixer, add flour, sourdough starter, water, honey, and salt. Place the dough hook on the mixer and mix the dough on the lowest speed for 3 minutes. Or mix by hand for a couple of minutes until a ball forms. Now, turn the dough onto a lightly floured surface and knead the dough for 3-4 minutes or until the dough is smooth.Lightly grease a bowl and place the dough inside. Cover the bowl with a lid, plastic wrap, or a clean kitchen towel.  Let the dough rise at room temperature for 6 – 8 hours or until it doubles in size.

OVERNIGHT RISE: Place your dough covered in the fridge for overnight proof. This is where your dough will develop flavor and L.A.B bacteria will get to work enhancing the nutrition of our dough. Remember, the longer we ferment the better for us it gets!

DIVIDE AND SHAPE: Dump out and divide your dough into 8 pieces, you can eyeball it or weigh them out on a dough scale. Shape each into a ball by pulling the corners up and over. Now, use your finger to poke a hole through the center of each ball and rotate the dough with two fingers to form a ring. 

FINAL (SHORT) RISE: Place your bagels on a greased baking sheet and cover with a towel or plastic wrap and let it rest for 1-2 hours or until puffy to the touch.

BOIL BAGELS: Preheat oven to 400f. Fill a large, wide pot with water and bring to a boil. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side and remove with a slotted spoon; drain well. Place on baking sheets and brush with egg wash.

ADD ONION TOPPING: Dip bagels into dried minced onion and place back on the baking sheet. Or lightly sautee fresh minced onion until golden (but not browned). Sprinkle bagels with onion and put back on baking sheet.

BAKE: Bake bagels for 10 minutes at 400f and 10-15 minutes at 375f or until golden brown on the outside.

With a soft and chewy texture and that classic sourdough tang, each bite will have you wondering why it took you so long to make sourdough bagels! This sourdough bagel recipe is simple and only needs 5 ingredients.

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Sourdough Bagels Recipe

New York Style Sourdough Bagels

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Top 6 sourdough bagels recipes from across the web

The most viewed sourdough bagels recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sourdough Bagels Recipe

New York Style Sourdough Bagels

Sourdough Bagels

Mac and Cheese Sourdough Bagels

Sourdough Onion Bagels

The Best Sourdough Bagels

The most viewed sourdough bagels recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine