Homemade Sourdough Bagels
Let Me Tell You Why I’m Bagel-Obsessed
You ever eat something at a café and think, you know, this would taste even better coming right from my oven? That’s sort of how I fell down the bagel rabbit hole. And, actually, it started because my bread-loving neighbor (shoutout to Helen) dropped off a big ol’ jar of lively sourdough starter and said, “It’s like a pet that feeds you.” Well, alright then! Next thing I knew, I was elbow-deep in dough, deeply regretting wearing black because flour was everywhere and my cat (Ash, if you must know) tried to steal a proofing bagel. Oh, and don’t worry if they’re not perfectly round—mine usually look more like, I dunno, tubby donuts or something else from the local bakery window. Perfection is boring anyway.
Why You’ll Love Homemade Sourdough Bagels (According to Me)
I make these when my family basically starts giving me side eye about the lack of carbs at home (seriously — it’s a thing here). Weekend mornings are my bagel special. My gang goes wild for them, especially with cream cheese and a heavy hand of chives. Honestly, I used to be scared of yeast stuff, because sometimes it just sits there… like hello, dough, are you gonna rise or nah? But with sourdough, even when things go sideways, they somehow turn out tasty anyway. Oh, and nothing beats the smell. It’s pure nostalgia for me; kind of reminds me of Sunday mornings at the old corner deli—minus the long queue!
The Bagel Ingredients (& What I’ve Swapped or Skipped)
- 3/4 cup (180g) active sourdough starter (I once forgot to feed it, still worked okay. Just a bit more… tangy.)
- 1 1/4 cups (300g) warm water (if your tap water tastes weird, maybe go bottled for this step; learned that the hard way!)
- 4 cups (500g) bread flour (sometimes when I’m out, I use strong all purpose. Nana says King Arthur is best but honestly, any brand does the trick.)
- 2 tbsp sugar (I’ve swapped in honey or maple syrup for a different flavor, both work!)
- 2 tsp sea salt
- 1 tbsp barley malt syrup (optional, but gives that classic taste; I skip it if I don’t have any and the world keeps turning)
- For boiling: A big pot of water + 1 tbsp baking soda (sometimes I use a splash of honey instead. Changes the color a bit.)
How I Make My Sourdough Bagels (And Fudge with the Details)
- Mix the dough: Combine that lively starter, water, sugar, and malt syrup (if you have it) in a big bowl. Stir till it’s happy and frothy (or just a bit foamy, honestly it’s fine as long as your starter isn’t dead). Dump in the flour and salt. Mix until it forms a shaggy ball. If the dough feels weirdly dry, splash in a bit more water—sometimes flour is stubborn.
- Knead it out: Turn the dough onto a floured counter and knead for about 8-10 minutes, or until it’s nice and smooth. This is the point I usually zone out, so sometimes it gets 7 minutes, sometimes 12. (Put on music, it helps!)
- First proof: Plop the dough back in the bowl, cover it (I just toss a plate over the top) and let it rise somewhere warm for 4-5 hours. It’s ready when it’s puffier. Sometimes mine barely moves, sometimes it doubles—both are okay. Sourdough marches to its own beat.
- Shape bagels: Divide dough into 8-10 pieces. (I never get them even, but who cares?) Shape into balls then poke a hole in each with your thumb and gently pull into a ring. Don’t fuss if the holes shrink back—they’re just excited to be bagels.
- Overnight chill: Place on a parchment-lined baking tray, cover (I use a big garbage bag; is that weird?) and refrigerate overnight. This step makes them taste 100x better.
- Boil & top: Next morning, bring the water (and baking soda) to a rolling boil. Gently lower bagels in (I do 3 at a time, so nobody gets squished). 30 seconds a side. They’ll look puffy and funny—don’t panic. Sprinkle with your toppings of choice (see below) while still damp.
- Bake: Pop into a hot oven—about 220°C (425°F)—and bake for 18-22 minutes. They should get golden, with that little bit of blistering. This is where I usually sneak a bite off the corner… y’know, for research.
Notes from My Epic (and Sometimes Messy) Bagel Fails
- If your bagels deflate after boiling, don’t lose hope. They still taste fab, just a bit… rustic.
- I used to forget to chill them overnight, but now, honestly, I can taste the difference—let them rest!
- If your dough sticks to everything, try rubbing your hands with a splash of oil. (Pro tip: it’s one less thing to clean.)
What I’ve Tried (And Maybe Regret) for Bagel Variations
- Cinnamon raisin: Just knead a handful of raisins with cinnamon sugar into the dough. Makes the kitchen smell like a bakery… sort of addictive.
- Everything bagels: These are a hit! Toasted sesame, poppy seeds, garlic flakes, onion, salt… dump it on! But don’t let the kids help, unless you enjoy seeds everywhere for days.
- Whole wheat swap: Tried it once with all whole wheat. Texture was a bit, I dunno, heavy? Maybe half-and-half is better if you’re into that hearty vibe.
Do You Really Need Fancy Equipment? (Meh…)
A stand mixer makes life easier, but honestly, kneading by hand is kind of therapeutic (unless your arms give up, in which case, call in backup or use the mixer). No baking stone? Use an upside down baking tray, works just dandy.
How I Store (If There’s Anything Left)
Store bagels in a paper bag for one day or in an airtight tin for up to three days (though honestly, in my house they never last more than a day!). Freeze extras, if you somehow have them, and just ‘toast from frozen’ next time… but they always taste best fresh, I think.
This is How I Serve Mine
Hot out of the oven, big schmear of cream cheese. Sometimes a fried egg, sometimes lox, occasionally something wild like chili jam. Sunday tradition here is split, butter, and dunk in soup (oddly brilliant, I swear).
So, What Have I Learned (And Messed Up) Along the Way?
- I once skipped the overnight rest—regretted it because the flavor just wasn’t there. Patience… I never have enough.
- Don’t overboil, else they get a tough crust (ask me how I know… actually, don’t).
- Measure flour loosely, heap the spoon a bit, don’t pack it in, or the dough is dry as dust. If you do, add water and say you meant to make ‘rustic’ bagels all along!
Bagel Questions People Seem to Ask Me… A Lot:
- Do I have to use sourdough starter, or can I cheat with yeast?
- You can use yeast—just sub 2 tsp instant and skip the starter. The taste is different, but it works when you’re desperate.
- My bagels are kind of flat… what gives?
- It’s probably under-proofed or the water was too hot when boiling. Or maybe the bagels are just more “homestyle”—which is code for: don’t worry about it!
- Any way to make them gluten-free?
- Honestly, I’ve not found a version that tastes right. If you crack the code, please tell me; I’ll bake you a dozen as thanks.
- Why do mine stick to the tray?
- Parchment paper is your friend, or a dusting of cornmeal. Failing that, just scrape and eat; it’s all going to the same place anyway!
And, quick tangent: I once tried a beet juice swirl for color, but it just leaked everywhere and made pink, vaguely alarming bagels. Wouldn’t recommend… unless you’re after shock value for brunch?
If you do give this a try, let me know how your bagel adventure goes (and if your cat gets involved, too). Cheers—and may your bagels rise high, even if your patience runs short!
Ingredients
- 1 cup (240g) active sourdough starter, fed
- 1 1/4 cups (300ml) warm water
- 1 tablespoon sugar
- 4 cups (500g) bread flour
- 1 1/2 teaspoons salt
- 2 tablespoons barley malt syrup (or honey), divided
- Water for boiling
- Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning
Instructions
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1In a large bowl, mix together the sourdough starter, warm water, and sugar until well combined.
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2Add the bread flour and salt. Mix until a dough forms, then knead for about 10 minutes until smooth and elastic.
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3Cover the bowl and let the dough rise at room temperature for 8 hours or overnight, until doubled in size.
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4Divide the dough into 8 pieces. Shape each piece into a ball, poke a hole in the center, and gently stretch into a bagel shape.
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5Bring a large pot of water to a boil and stir in 1 tablespoon barley malt syrup. Boil each bagel for 1 minute per side. Remove to a parchment-lined baking sheet and add toppings if desired.
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6Bake in a preheated 220°C (425°F) oven for 20-25 minutes until golden brown. Cool on a wire rack before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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