Irresistible Sourdough Bagel Recipe You’ll Love to Make!
sourdough bagel recipe — those three little words that get any carb-lover buzzing, right? So here’s the deal: you want that chewy, crackly bagel at home but every time you try, it comes out, well, let’s call it “bland bread with a hole.” Been there, done that, grumbled with a cup of coffee. Honestly, once I cracked the code (a bit of trial and error, not rocket science), homemade bagels jumped straight to my must-bake list. Before we dive in, if you want the perfect side for these beauties, check out this downright comforting delicious beef chili recipe you’ll want to make tonight — just trust me on this combo. 
Step-by-Step Instructions
First up, do not panic if your kitchen isn’t fancy. You mostly need a bowl, your hands, and maybe some patience (not my strong suit, but worth it). Mix your starter, flour, salt, and water till you get that shaggy dough. This part? It feels kind of like play-dough and therapy all at once.
Let it rest. Sometimes it feels like forever, especially if you stare at it. Give it a solid overnight rise — you get flavor for days from this. The next morning, shape into little rounds, poke a hole, and there you go: proto-bagels.
Boiling is essential (don’t skip it or your bagels will be as chewy as a dinner roll). Just a minute or two in simmering water, add a bit of honey or baking soda if you want that glossy crust.
Pop them on a baking sheet, whack them in a hot oven, and bake until golden, maybe 20 minutes? Don’t trust the clock, peek with your eyes, and when they’re golden and smell unreal, they’re done.
One time, my neighbor caught a whiff and literally knocked on my door. Five-star restaurant aroma, right from my oven.
“These were so much better than the store! And honestly, more fun to make than I ever thought possible. My family devoured them the first time, no leftovers!” — Jamie T.
Homemade Bagel Varieties
Bagels are sort of a blank canvas for your cravings. I started basic, but wow, you can get wild here. Wanna feel like you live in NYC? Toss in some everything seasoning (seeds, garlic, flaky salt). For breakfast lovers, blueberry or cinnamon raisin are super easy — toss in a handful near the end of mixing. Once, I stirred in leftover cheddar and jalapeños from taco night, and… let’s just say there were zero complaints.
Seasonal options? Crushed cranberries near the holidays, or sundried tomato and rosemary if you’re feeling gourmet. Even the dough tolerates a few “oops” moments, so don’t sweat exact measurements.
Oh, and for a quick protein punch, add seeds in the dough (chia, flax, sunflower) – extra crunch, extra healthy halo.
I’ve even seen friends dunk them in a little cinnamon sugar or almond flakes before baking for something nearly dessert-like. Bottom line: this is your sourdough bagel recipe, go nuts!
Best Bagel Toppings
Here’s the fun part. Schmear is classic, I know — but don’t stop there. Pile on anything you crave, sweet or savory. Here are some of my best moves:
- Classic cream cheese with smoked salmon: Seriously, the brunch of dreams.
- Butter: Especially salted. If you know, you know.
- Avocado: Mash it up, add chili flakes and lemon. That’s breakfast sorted.
- Peanut butter: Odd? Maybe. Delicious? Absolutely.
Toppings turn a simple bagel into a whole meal. Refrigerator raids have never tasted this good. Try honey, bacon, eggs, even leftover grilled chicken (hey, waste not, want not). Get weird, get happy.
Tips for Success
Okay, let’s talk bagel triumph. First…don’t skimp on the rising time. The flavor needs those long, lazy hours. Fridge overnight? That’s the ticket. If your dough is too sticky, sprinkle a tad more flour, not too much.
Shaping bagels is a comedy the first time. Don’t get worked up if they look like donuts made by a toddler. They’ll still taste amazing, trust me.
Boil, don’t just dunk. The water bath sets the crust. Add honey or malt to the water for color and a lick of sweetness.
And, this is major: give your oven time to get hot as blazes, or your bagels will bake up pale and sad. Bigger bagels need a bit more time, but don’t burn them.
For those who want something different on the side, I can’t recommend this savory thin cut chicken breast recipes everyone will love enough. It’s genuinely the best.
How to Store and Freeze Bagels
There is one sad reality — fresh bagels don’t stay perfect for long. Day-old, they just aren’t the same. But you can cheat: eat what you want fresh, then cool the rest, slice ‘em, and freeze them in a zipper bag.
When you need a bagel fix, straight from freezer to toaster works wonders. The crust snappifies (that’s a real word in my house), and the inside stays soft. Never microwave! It’ll get them weird and rubbery.
Bagels keep in the freezer a couple months. Honestly, mine never survive that long. Stale bagels? Dice ‘em, turn into croutons for salads or cube for bread pudding (bagel pudding… try it).
Common Questions
Q: Can I use regular flour if I’m out of bread flour?
A: Totally, you’ll get a slightly lighter bagel, but it’ll still work out fine.
Q: My starter isn’t super bubbly. Will it ruin my bagels?
A: Nah, give it a bit more time to rise. As long as it’s kind of puffy, you’re good to go.
Q: Can I double the sourdough bagel recipe?
A: Yep, but make sure to space out the bagels when boiling and baking, or they’ll crowd and get wonky.
Q: How do I get those big, classic bagel holes?
A: Poke a bigger hole before boiling, they do shrink a tad as they bake.
Q: Can I skip the overnight rest?
A: You can, but your bagels will miss that deep flavor. A few hours is better than nothing, though!
Ready to Bake, Folks?
Making this sourdough bagel recipe at home is so much fun, and cheaper than those bagel shop runs. You don’t need fancy equipment or even loads of skill, just some time, a bit of patience, and hunger for something truly better-than-store-bought. If you want to explore more, try these classic takes from Sourdough Bagels – Easy Overnight! – Little Spoon Farm or see the Best Sourdough Bagels (Soft, Chewy, Easy!) – The Clever Carrot for their expert pointers. Happy baking, and don’t forget to eat them while they’re warm – there’s truly nothing better. 
Sourdough Bagel Recipe
Ingredients
Method
- In a large bowl, mix together the sourdough starter, flour, salt, and warm water until you achieve a shaggy dough.
- Let the dough rest for a solid overnight rise, at least 8-12 hours.
- The next morning, shape the dough into small rounds and poke a hole in the center to form a bagel.
- Boil the bagels in simmering water for 1-2 minutes. Optionally, add honey or baking soda to the water for a glossy finish.
- Place the boiled bagels on a baking sheet and bake in a preheated oven at 425°F (220°C) for about 20 minutes or until golden brown.
