Meet your new favorite breakfast—a bounty of plump and savory bagels, made in the comfort of your own home.
Have you noticed that there’s a sourdough craze going on right now, both in city-bound cafés and on rural homesteads? I see sourdough loaves popping up everywhere, from the farm I work at to my aunt’s dining table. Far and wide, this rich and tangy type of bread has become a staple. But it’s not only showing up in the form of traditional loaves. I’ve also had the pleasure of tasting cookies, muffins, and yes—sourdough bagels.
Delightfully chewy with a smooth and crisp outside, sourdough bagels might take a while to make, but they’re definitely worth the wait. If you’ve been wanting to expand your capacity for bread-making, then this is a great place to start. These savory sourdough bagels are ideal for not only cream cheese and breakfast sandwiches but also for lunches like chicken salad. I’ve even eaten one on the go as an easy snack during work commutes. With such versatility, it’s no wonder that sourdough bagels are becoming more popular in our busy world. Once you’ve prepared a batch or two for the weeks ahead, you’ll experience a whole new world of meal prep—one that’s focused on ease, efficiency, and deeply satisfying flavors.
What’s so special about sourdough?
For both professional and home bakers, sourdough has become an iconic kind of bread to bake regularly. This could be due to the ease and efficiency of the sourdough starter, which is made of flour, water, and a live culture of wild yeast and lactic acid bacteria. This culture gives breads their classic rise, chewy texture, and slightly tangy flavor. A small amount of starter, as you can see, goes a long way. With it, we can make not only a loaf of bread but also beautiful bagels like these. Plus, once a starter is made, it can be shared with loved ones so that everyone in your family can make their own sourdough creations. Talk about sharing the joy of baking and bringing the community together!
How do I store leftovers?
Once your sourdough bagels have cooled to room temperature, store them in a paper or plastic bag. At room temp, they’ll last for 2-3 days. You can also transfer them to a freezer-safe container and freeze them for 3-4 months. Thaw the bagels in the fridge overnight before toasting and serving them with your favorite spreads.
Serving suggestions
Ready for a breakfast or brunch worth drooling over? Keep it classy and simple by spreading your sourdough bagel with Whipped Cream Cheese. I like to top mine with some Sautéed Arugula, but choose any green you’d like to jazz it up with. Speaking of, have you tried our classic Breakfast Sandwich or Vegetarian Breakfast Sandwich yet? These bagels make an excellent bread for them. On the other hand, if you’re craving a hearty hand-held lunch, stuff your sourdough bagels with Healthy Chicken Salad or Easy Avocado Egg Salad. That, plus a side of Carrot Fries, and you have a delightful summertime meal.
Sourdough Bagel Recipe
Ingredients
- 1/2 cup active sourdough starter
- 1 cup lukewarm water
- 2 tablespoons honey or sugar
- 1 1/2 teaspoons fine sea salt
- 4 cups unbleached all-purpose flour
- 6 cups water for boiling
- 1 tablespoon granulated sugar for boiling
- 1 tablespoon baking soda for boiling
- Egg wash 1 egg white mixed with 1 tablespoon water
- Desired toppings such as poppy seeds or everything bagel seasoning
Instructions
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In a large bowl, combine the sourdough starter, lukewarm water, honey, and salt. Gradually add the flour and mix until a stiff, shaggy dough forms. Knead by hand for 6-8 minutes until the dough becomes smooth and elastic.
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Cover the bowl with a damp towel and let the dough rest at room temperature for 8-12 hours until it doubles in size.
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Turn the dough onto a clean work surface. Divide it into 8 equal pieces and shape each piece into a ball. Using your finger, poke a hole through the center of each ball to form a bagel shape. Let the shaped bagels rest for 30-60 minutes until they become slightly puffy.
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Preheat your oven to 425°F. Fill a large pot with 6 cups water and bring it to a boil. Stir in 1 tablespoon granulated sugar and 1 tablespoon baking soda. In batches, boil the bagels for about 1 minute on each side. Place on a parchment-lined baking sheet and carefully brush them with egg wash. If using, sprinkle on toppings.
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Bake for 20-25 minutes until golden brown. Remove them from the oven and let cool on a wire rack before serving.
Nutrition
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