Name: Best Sourdough Bagels (Soft, Chewy, Easy!)
Prep time: 900 min
Cook time: 25 min
Ingredients: 150 g bubbly, active sourdough starter; 250 g warm water (See Notes below for temperature range); 24 g granulated sugar; 500 g King Arthur bread flour; 9 g fine sea salt; Cooking spray or oil ((for coating the plastic wrap)); 20 g honey; Mixed seeds (such as poppy, sesame, fennel, flax and sun flower seeds or Everything Bagel Spice.)

Introduction to the Best Sourdough Bagels

Why Sourdough Bagels?

Have you ever wondered why sourdough bagels have taken the culinary world by storm? Beyond their delightful chewiness and distinct flavor, they offer a unique tanginess thanks to fermentation. This traditional method not only enhances flavor but also improves digestibility, making your breakfast a wholesome experience. Plus, with a good sourdough starter, you can create these delicious bagels right in your own kitchen, transforming your mornings from routine to extraordinary.

The Joy of Homemade vs. Fast Food

Imagine biting into a warm, freshly baked bagel, soft on the inside and crispy on the outside. That’s the magic of making bagels at home! Unlike store-bought or fast-food options, homemade bagels allow you to control the ingredients and customize them to your taste, whether you prefer classic everything seasoning or a sweet cinnamon raisin twist. Cooking at home not only brings families together but also fosters a sense of accomplishment. So why not roll up your sleeves and craft the best sourdough bagels you've ever tasted?

For an easy recipe, check out Emilie Raffa’s Best Sourdough Bagels (Soft, Chewy, Easy!), adapted from her bestselling book. With just a little time and effort, you can indulge in bagel bliss!

Ingredients for the Best Sourdough Bagels

Essential Ingredients for the Dough

Creating the best sourdough bagels begins with quality ingredients. You’ll need:

Bubbly, active sourdough starter: 150 g (¾ cup)
Warm water: 250 g (1 cup plus 2 tsp) — optimal temperature matters!
Granulated sugar: 24 g (2 tbsp) to help with fermentation.
King Arthur bread flour: 500 g (4 cups plus 2 tbsp) ensures that chewy texture.
Fine sea salt: 9 g (1 ½ tsp).

These ingredients work harmoniously to create a bagel that’s soft on the inside and chewy on the outside.

Water Bath Ingredients

To achieve that iconic bagel crust, you’ll need to prepare your water bath. Just add:

Honey: 20 g (1 tbsp) to give your bagels a slight sweetness and boost their browning.

Topping Options

The possibilities are endless when it comes to toppings! Elevate your finished bagels with:

Mixed seeds: Poppy, sesame, fennel, flax, sunflower seeds, or…
Everything Bagel Spice: A delightful blend for added flavor.

Feel free to experiment and make each batch uniquely yours! When combined properly, the result is sure to be the best sourdough bagels you’ve ever made. For more details on choosing the best sourdough starter, check out this guide.

Preparing the Best Sourdough Bagels

When it comes to making the best sourdough bagels, the process can seem a little daunting but don’t worry. I’m here to guide you through each step, allowing you to enjoy the satisfying aroma of freshly baked bagels from your own kitchen.

Making the Dough

To kick off this journey, start by mixing together your bubbly, active sourdough starter, warm water, and sugar in a large bowl. The warmth helps activate the starter. Next, add your bread flour and fine sea salt, combining everything into a rough dough. It might seem a bit dry, but that’s perfectly all right! You can use a stand mixer if you prefer—just run it on low speed until the dough pulls together. After that, it’s time for a 45-minute to 1-hour rest under a damp towel. This resting period really allows the gluten to relax, making your bagels soft and chewy.

Bulk Rise Process

After your dough has rested, it’s time to let it rise! Transfer the dough to a bowl covered with lightly oiled plastic wrap. The key here is patience: let it rise until it doubles in size, which can take anywhere from 8 to 12 hours depending on the temperature. If your home is warmer, feel free to adjust the rising time—this dough likes to puff up!

Shaping the Bagels

Once your dough has risen, it’s shaping time. On a non-floured surface, divide the dough into 8 equal pieces. Make sure to gather each piece into a ball, then let them rest for 10 to 15 minutes to make them easier to shape. For the fun part: poke a hole through the center of each ball and stretch it to form a bagel shape. This is where you can get creative—aim for a hole that's about the size of a walnut!

Second Rise

With your bagels shaped, cover them again with a damp towel for a short second rise. They won’t puff up too much, but that's okay; we’re preparing them for the boiling process. While they’re resting, it’s a good time to boil a pot of water mixed with honey!

Boiling the Bagels

Boiling isn’t just a step; it’s what gives sourdough bagels their iconic chewy exterior. Add 2 to 3 bagels into your boiling water, simmering for 30 seconds on each side. And don't fret if they don't float initially—just nudge them a bit. Once boiled, place them rounded side up on your prepared sheet pan.

Baking to Perfection

Finally, preheat your oven to 425°F (220°C) and prepare to bake! Bake the bagels for about 20 to 25 minutes until they're puffed and golden. This is the moment you’ve been waiting for! If you want to take them to the next level, flip the bagels for a few minutes to ensure even baking. Once out of the oven, resist the urge to dive in immediately—even though they smell incredible—and let them cool slightly. Enjoy the fruits of your labor, because you've just made the best sourdough bagels!

Remember, these bagels are best fresh, but they also freeze well if you want to save some for later. Happy baking!

Variations on the Best Sourdough Bagels

Classic Everything Bagel

If you’re craving the ultimate New York-style bagel, you can’t go wrong with the classic everything bagel. Simply sprinkle a blend of poppy seeds, sesame seeds, garlic, onion, and salt on top before baking. This combination provides that delightful crunch and burst of flavor that pairs beautifully with any toppings, from cream cheese to avocado.

Cinnamon Raisin Delight

For a sweeter twist, consider the cinnamon raisin bagel. To create this variation, add ground cinnamon to your dry ingredients and fold in some soaked raisins during the mixing process. The result? A deliciously soft bagel that’s perfect for breakfast, served toasted with a smear of butter or cream cheese. Explore more about bagel flavors at King Arthur Baking.

With these variations, your journey to bake the best sourdough bagels just got even more exciting!

Cooking Tips and Notes for Sourdough Bagels

Tips for Achieving the Right Texture

To master your best sourdough bagels, focus on the dough's hydration level. A slightly wet dough will yield a chewier texture, so don’t shy away from adding a little extra water! Letting the dough rise overnight in the fridge can also enhance flavor and texture. When boiling, try adding honey to the water for a touch of sweetness and a glossy finish.

Common Mistakes to Avoid

Avoid over-kneading your dough; this can make bagels tough rather than chewy. Instead, mix until incorporated, then let it rest. Also, ensure your water is at the right temperature—too hot can kill the yeast, while too cold will slow down the rise. Lastly, give your bagels enough space to expand while baking. For even browning, rotate your baking sheet halfway through!

For further insights, check out this article on bagel-making techniques.

Serving Suggestions for Sourdough Bagels

Perfect Pairings for Breakfast

Start your morning off right with the best sourdough bagels. Spread a generous layer of cream cheese, topped with fresh cucumber slices and herbs for a refreshing twist. Feeling adventurous? Try a smear of avocado, seasoned with lemon juice and red pepper flakes. Don’t forget a side of turkey bacon or a light fruit salad for a balanced breakfast.

Creative Lunch Ideas

Elevate your lunch with a sourdough bagel sandwich! Layer sliced chicken ham, arugula, and a tangy homemade mustard for a satisfying meal. Alternatively, enjoy a bagel with hummus and roasted vegetables for a healthy, vegetarian option. The chewy texture of these bagels pairs perfectly with a crisp side salad, creating a delightful and filling lunch.

For more inspiration, check out this healthy sandwich recipe.

Time Breakdown for Making Sourdough Bagels

Preparation Time

For the best sourdough bagels, you'll need about 15 hours. This includes the time for your dough to rise and develop its delicious flavor overnight. So, plan ahead!

Cooking Time

Baking these bagels takes approximately 20 to 25 minutes. You'll want to keep a close eye on them as they transform into golden perfection.

Total Time

While the bulk of the time is spent allowing the dough to rise, the actual hands-on work is brief. From start to finish, expect around 15 hours and 25 minutes to enjoy your freshly baked sourdough bagels. Consider it a low-effort, high-reward endeavor!

Nutritional Facts for Sourdough Bagels

Calories per Bagel

Each of these best sourdough bagels contains approximately 230 calories. This makes them a satisfying option for breakfast or a snack without feeling overly indulgent.

Protein Content

With about 8 grams of protein in every bagel, they're a great choice for a wholesome start to your day. The protein helps keep you feeling full longer, making it a smart pick for busy mornings.

Carb Count

You can expect around 45 grams of carbohydrates per bagel. While carbs are essential for energy, pairing your bagel with healthy toppings such as avocado or Turkey Bacon can balance your meal and keep your nutrition on track.

For more detailed nutritional insights, the USDA FoodData Central is a fantastic resource to explore various ingredients.

FAQ About Sourdough Bagels

Can I Use Any Sourdough Starter?

When making the best sourdough bagels, it’s crucial to use a bubbly and active sourdough starter. This ensures that your bagels rise well and have a delightful texture. If your starter is a bit on the older side, you might want to feed it a few hours before using it to ramp up its activity. If you’re unsure how to create your own starter, check out this beginner sourdough starter recipe.

How to Store Leftover Bagels?

To keep your sourdough bagels fresh, store them in a plastic bag at room temperature for up to two days. For longer storage, they freeze beautifully! Just wrap them tightly in plastic wrap, followed by foil, and enjoy them for up to three months. Just pop them in the toaster right from the freezer for a quick snack.

Why Boil Bagels Before Baking?

Boiling is essential for achieving that iconic chewy crust. By briefly boiling the bagels in honey water, you’re setting the crust and creating a glossy finish. It also helps them maintain their shape during baking! This is one of the secrets to crafting the best sourdough bagels at home.

Conclusion on Best Sourdough Bagels

Final Thoughts on Homemade Goodness

There's something incredibly satisfying about making your own sourdough bagels. The process is rewarding and results in a chewy, soft treat that's far superior to store-bought versions. With vibrant toppings and customizable flavors, these bagels will become a staple in your kitchen.

A Call to Action for Readers to Try!

I encourage you to roll up your sleeves and give this recipe for the best sourdough bagels a try! Whether you’re savoring them fresh or customizing them with your favorite toppings, they're bound to impress. Don’t forget to share your creations and tag us for inspiration!