Easy homemade sourdough bagels 

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These easy homemade sourdough bagels are savory, chewy, crusty, and deliciously tangy. They are a fantastic way to start your morning or enjoy for a yummy brunch. 

Quick and Easy Sourdough Bagel Recipe: No Cold Proofing Needed

Are you craving delicious homemade sourdough bagels but don’t want to bulk ferment them overnight? This easy sourdough bagels recipe skips the cold-proof, meaning fresh bagels are ready the same day!

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These easy homemade sourdough bagels are chewy, flavorful, and perfect for breakfast or lunch. In this recipe, we’ll cover everything you need to know, from ingredients and kneading to boiling and baking. Plus, I’ll share tips on how to get that authentic bagel texture and flavor.

Why Make Sourdough Bagels at Home?

Homemade sourdough bagels are not only more flavorful than store-bought, but they’re also free from preservatives. The sourdough starter adds a unique tang and chewiness to these bagels, giving them the perfect texture. This quick and easy method lets you skip the overnight proofing without sacrificing taste or texture.

Ingredients for this Easy homemade Sourdough Bagels

To get started with this quick sourdough bagel recipe, you’ll need:

    •    500g (4 cups) King Arthur bread flour

    •    125g (½ cup) active sourdough starter 

    •    250ml (1 cup) warm water (around 90°F or 32°C)

    •    10g (2 tsp) salt

    •    10g (2 tsp) honey or sugar (optional, for a hint of sweetness)

Optional Toppings: Sesame seeds, poppy seeds, or everything bagel seasoning.

To make easy homemade sourdough bagels, here are some essential tools to ensure the best results:

• Mixing Bowl – A large mixing bowl combines ingredients and allows the dough to rise. Glass or stainless steel bowls work well. Here are the bowls I love to use for my sourdough by Mason Cash
• Kitchen Scale – The kitchen scale is essential for precise measurements, especially for flour and sourdough starters. Bagel dough requires specific ratios, and a scale helps you get them right.
• Wooden Spoon or Dough Whisk – A sturdy wooden spoon or dough whisk helps mix the dough initially before kneading.
• 4. Bench Scraper – This tool helps divide the dough into portions and makes it easier to handle sticky dough. Buy this one from Amazon
• 5. Kneading Surface – Knead the dough on a clean countertop or pastry board. If you prefer, a stand mixer with a dough hook can also be effective.
• Proofing mat– This will help the dough rise much quicker than just leaving it at room temperature. I use this every time I use sourdough, even to rise my starter!

• Baking Sheet and Parchment Paper – A baking sheet lined with parchment paper or a silicone mat is ideal for placing the bagels before and after boiling and during baking.
• Large Pot for Boiling – A deep pot is necessary for boiling the bagels, with enough room to boil 2–3 bagels at a time. Add baking soda or barley malt syrup to the boiling water for a shiny crust.
• 8. Slotted Spoon or Spider Strainer – Use a slotted spoon or spider strainer to lift the bagels out of the boiling water without excess water.

Bakers schedule

From start to finish, this recipe will take 7-9 hours. Here is the schedule I use. Use the proofing mat to cut down on time!

• 9:00 pm: (the day before) feed your sourdough starter, then let it rise all night.
• 8:00 am: Mix the sourdough bagels.
• 8:30 am: Start the stretch and folds.
• 10:00 am: Start the bulk fermentation.
• 4:00 pm: Divide the dough and shape it. Let it rise.
• 5:00 pm: Poke a hole in the center of each bagel and shape it.
• 5:20 pm: Bake the sourdough bagels.

Step-by-Step Guide: How to Make Easy Homemade Sourdough Bagels

This recipe makes eight bagels, so I highly recommend doubling the recipe and freezing some! Freezing instructions are below.

Mix the Ingredients

First, combine the flour, water, active starter, honey, and salt in a large bowl. Then, knead the dough for 8-10 minutes until it becomes smooth and elastic. Use a stand mixer with a dough hook to make this process easier. 

 Tip: Kneading well ensures that your bagels have the right chewy texture!

Stretch & Fold Then Rise

Cover the bowl with a damp towel or plastic wrap and let the dough rise at room temperature for 30 minutes. Do three sets of stretch and folds, with 30 minutes in between each stretch and fold. Then, let the sourdough bagel dough rise for 3-6 hours or until it has visibly doubled in size. This quick sourdough bagel recipe is faster because it skips the overnight proof.

For a quicker rise use a proofing matt. I set mine to 95-100F

Shape the Bagels

Once the dough has risen, divide it into 8 equal pieces. Cover a baking sheet with parchment paper. Roll each piece into a ball, line them up on the parchment paper, cover it, and let it rise for another 30 minutes to an hour or till they double in size.

Use a proofing mat to make them rise faster! This is the one I use, and I love it!

Flatten the circles just a little, then poke a hole in the center of the dough ball with your finger, gently stretching it to form a ring shape.

Boil the Bagels

Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil, adding 1 tablespoon of baking soda and 1 tablespoon of brown sugar. Boil each bagel for 1 minute on each side. This boiling step is what gives sourdough bagels their iconic chewy crust.

Bake the Bagels

Place the boiled bagels back on the baking sheet and sprinkle with any desired toppings.

Bake for 20-25 minutes, or until the bagels are golden brown. Cool them completely before slicing them open.

Tips for the Best Sourdough Bagels

With these tips, your homemade sourdough bagels will always come out perfectly! Enjoy experimenting with different toppings, flavors, and textures to make them uniquely yours. Let me know if you’d like even more variations!

    1. Use a Strong Sourdough Starter: Make sure your starter is active and bubbly. This will give the bagels a better rise and deeper flavor.

    2. Knead the Dough Well: Kneading is essential for that classic bagel chewiness, so don’t skip this step.

    3. Boil for a Chewy Crust: The baking soda in the water helps create a golden, chewy crust. If you like a more intense crust, add a little honey or malt syrup to the boiling water

    4. Experiment with Flavors: Beyond classic toppings, try mixing in ingredients like dried garlic, onion powder, or dried herbs directly into the dough for a flavor-packed bagel. Cinnamon raisin, jalapeño cheddar, and blueberry are also popular bagel variations!

    5. Rest After Baking: Although it’s tempting to eat them immediately, let the bagels cool for about 15 minutes after baking. This helps the interior texture set and enhances flavor.

    6. Storage Tips: If you’re not eating them all immediately, store bagels in a paper bag for up to 2 days at room temperature or freeze them for longer storage. Simply toast them straight from the freezer for a quick, fresh taste.

    7. Make-Ahead Dough Option: If you want more flexibility, you can refrigerate the dough for up to 12 hours after the first rise. Let it come to room temperature for about an hour before shaping, boiling, and baking.

Frequently Asked Questions

1. Can I skip the boiling step?

    •    Boiling is what gives bagels their chewy texture and shiny crust. Skipping it would make the texture more like regular bread rather than an authentic bagel.

2. What toppings go best with sourdough bagels?

    • Popular toppings include sesame seeds, poppy seeds, and everything bagel seasoning. You can also try minced garlic or onion flakes for added flavor.

3. Can I make this sourdough bagel recipe gluten-free?

    • The sourdough bagel recipe is optimized for bread flour, which provides the gluten needed for chewy bagels. While there are gluten-free adaptations, they often require different flours and techniques.

Final Thoughts

This easy homemade sourdough bagel recipe is perfect for those who want to enjoy the authentic taste of sourdough bagels without a long proofing time. In just a few hours, you’ll have homemade bagels that are perfect for topping with cream cheese, smoked salmon, or even avocado.

Ready to give it a try? Let me know how these sourdough bagels turn out, and share your favorite toppings in the comments below!

Bagels are incredibly versatile and pair well with a variety of toppings. Here are some popular ways to enjoy them:

Classic Toppings:

• Cream Cheese: A classic pairing, often plain or flavored (like chive, herb, or smoked salmon).
• Butter and Jam: Spread softened butter and top with your favorite jam or jelly for a sweet breakfast.
• Peanut Butter or Nut Butter: Great for a quick, filling option; add a sprinkle of cinnamon or drizzle of honey for extra flavor.

Savory Options:

• Lox and Cream Cheese: A classic deli-style option with smoked salmon, cream cheese, red onions, capers, and sometimes sliced cucumber or tomatoes.
• Avocado and Eggs: Top with smashed avocado, a sprinkle of salt and pepper, and a fried or poached egg for a filling meal.
• Egg and Cheese: Great as a breakfast sandwich, with scrambled or fried eggs and melted cheese.
• Hummus and Veggies: Spread hummus on top and layer with sliced cucumbers, tomatoes, and a sprinkle of paprika or herbs.

Sweet Variations:

• Nutella and Bananas: For a sweet treat, spread Nutella and add banana slices.
• Greek Yogurt and Berries: Spread thick Greek yogurt on top and add fresh berries or a drizzle of honey.
• Cinnamon Sugar Butter: Spread butter and sprinkle with cinnamon sugar, then toast for a crunchy, sweet topping.

Other Fun Ideas:

• To make Pizza Bagels, first top with marinara sauce, then add shredded mozzarella and pepperoni, and finally bake until the cheese is melted.
• Chicken Salad or Tuna Salad: Great for lunch, use as an open-faced sandwich with lettuce and tomato.
• Brie and Fig Jam: For a gourmet twist, spread fig jam and top with brie slices; warm briefly in the oven for a melty treat.

Experimental Flavors:

• Jalapeño and Cheddar: A spicy, cheesy combo for savory bagels.
• Matcha and White Chocolate Chips are a unique twist. They are slightly sweet with a touch of bitterness from the matcha.
• Dried Blueberries: For a fruity bagel, similar to blueberry muffins.
• Maple Glaze and Bacon Bits: For a sweet and savory combo, brush maple syrup on top before adding bacon bits.

Experimenting with these toppings can give your homemade bagels a new twist, catering to sweet, savory, and gourmet tastes!

These options offer something for every craving, from savory to sweet. You can mix and match to make the ultimate bagel combination!

The hole in a bagel is both practical and traditional. Here’s why it’s there:

1. Even Cooking: The hole helps bagels cook evenly in boiling and baking. Because bagels are dense, the hole allows heat to reach the center more easily, preventing undercooked or doughy centers and ensuring the signature chewy texture.
2. Better Crust-to-Center Ratio: Bagels are loved for their chewy crust. The hole increases the surface area, creating more crust relative to the softer interior. This gives bagels their characteristic chewy, golden-brown crust.
3. Easier Handling: Bagels were traditionally displayed on long wooden rods or strings. The hole allowed vendors to string multiple bagels together, making transporting, displaying, and selling them at markets easier.
4. Aesthetics and Tradition: The hole has become a defining characteristic of the bagel. Even as bagel-making techniques evolved, the tradition of shaping bagels with a hole remains.

So, the hole in a bagel serves both functional and cultural purposes, giving it the iconic shape we know and love!

How to freeze homemade sourdough bagels

Freezing sourdough bagels is a great way to keep them fresh, and reheating them properly helps bring back that fresh-baked taste and texture. Here’s how to freeze and reheat bagels effectively:

Freezing Bagels

• Cool Completely: Let the sourdough bagels cool completely at room temperature before freezing. This prevents excess moisture from causing ice crystals.
• Slice Before Freezing: For convenience, slice the bagels in half before freezing. This allows you to toast them directly from the freezer.
• Wrap Individually: Wrap each bagel (or half) tightly in plastic wrap to prevent freezer burn.
• Use a Freezer Bag: Place the wrapped bagels in a large, resealable freezer bag. Remove as much air as possible before sealing.
• Label and Date: Bagels can be frozen for up to 3 months, but labeling the bag with the date helps track freshness.

Reheating Frozen Bagels

• Toaster: If the bagels are pre-sliced, toast them directly from frozen in a toaster or toaster oven until golden brown.
• Oven: Preheat the oven to 350°F (175°C). Wrap each bagel in foil and heat for 10-15 minutes, or until warmed through.
• For Extra Crispy Bagels: If you like a crispy crust, unwrap the bagels for the last few minutes in the oven.
• Microwave and Toast: For a quick reheat, microwave the bagel for 10-15 seconds to thaw slightly, then toast to finish. This method works well for both texture and warmth.

Freezing bagels this way preserves their freshness and makes it easy to reheat them whenever you’re ready to enjoy one!

To keep bagels fresh for as long as possible, here are the best storage options:

1. Room Temperature (1-2 Days)

    • Paper Bag or Bread Bag: Store bagels in a paper bag or a bread bag at room temperature. Avoid plastic bags, as they trap moisture and make the crust soft.

    • Add a Paper Towel: Placing a paper towel inside the bag can help absorb excess moisture, keeping the bagels fresh.

2. Refrigeration (Not Recommended for Freshness)

    • Refrigerating bagels can actually make them stale faster because the cold temperature causes the starch to harden. Stick to room temperature or freezing instead.

3. Freezing (Up to 3 Months)

    • Best for Long-Term Storage: If you want bagels to last longer than a couple of days, freezing is ideal. Slice them before freezing so they can go straight from the freezer to the toaster.

    • Wrap Individually: Wrap each bagel in plastic wrap or foil and place them in a freezer-safe bag to avoid freezer burn.

Quick Tips

 Refresh Stale Bagels: If a bagel starts to go stale, try spritzing it lightly with water and warming it in the oven at 350°F (175°C) for 5-10 minutes. This can bring back some of the texture and freshness.

Using these methods helps maintain the texture and flavor of bagels for both short-term and long-term storage.

Looking to expand your sourdough skills? I have a full collection of easy and tasty sourdough recipes waiting for you!