Sourdough Bagels {Easy New York Style Bagels!} - Crave The Good (2024)

Sourdough bagels are chewy, tangy, and so delicious! This easy sourdough New York style bagel recipe is sure to please.

If you asked 10 people what the best breakfast food is, it’s likely that not even one of them would say “a bagel”.

And those 10 people are WRONG.

Bagels are the best breakfast food hands down.

Schmear that sucker with butter, or softened cream cheese, or make a BeefLT out of it. Add some cinnamon sugar for a sweet treat. Or use it for a fried bacon and egg sandwich.

Respect the bagel, people.

This sourdough bagel recipe is dedicated to respect.

Tips + Tricks

No. 1 –> Need a kick-ass starter? I’ve got you covered with my unbelievably easy sourdough starter. You’ll be ready to bake in 24 hours with your very own sourdough starter!

No. 2 –> Ensure your starter is very active and lively. It must be at least doubled in size and filled with bubbles before you begin.

No. 3 –> If you’re an avid sourdough baker, think about investing in a shower cap. I know that sounds weird, but it’s the best bowl cover I’ve come across, plus it reduces tons of plastic wrap waste. My shower cap covers all my mixing bowls AND even a 9×13 baking dish.

No. 4 –> Many bagel recipes call for barley malt syrup. I live in a small town in the northern Alberta and I can’t find it! My recipe calls for granulated sugar in it’s place. If you’ve got barley malt, by all means, use it!

No. 5 –> Boiling the bagels seems like a weird step, but hear me out. Boiling a bagel helps to set the crust and give it that bagel-y goodness that we all love. A longer boil gives a thicker and chewier crust with a more dense crumb, while a shorter boil gives a softer, more tender crumb.

Key Ingredients

Sourdough starter: This recipe is made with 100% hydration sourdough starter that has recently been fed, has doubled in volume and filled with bubbles.

Flour: Bagels are chewy, so we need a dough with high protein content. Use unbleached bread flour or all-purpose flour with at least 13% protein. You can calculate protein content easily with a little help from a formula.

How To Make Sourdough Bagels

PREPARE THE DOUGH:

1. In the mixing bowl of a stand mixer fitted with the dough hook, add the flour, sugar, salt, water, and active starter.
2. Knead the dough for 5- 7 minutes at the lowest speed. It will take a while to come together, and will be dense. This is normal. Knead the dough until a smooth elastic dough forms, and it rebounds when poked.
3. Grease a large bowl with olive oil, and toss the dough to coat. Cover and set aside to rise for 8-12 hours, depending on the ambient temperature in your house. I leave mine until at least doubled, which takes about 8 hours in my house at 73f.
4. Once the dough has doubled, pop it into the fridge for an overnight nap. This step is SO flexible though. Your sourdough bagel dough can rest in the fridge for up to 3 days. The longer the rest, the tangier the dough.

BUILD THE BAGELS:

1. Remove the dough from the fridge about 3-4 hours before you’re ready to bake.
2. Once the dough reaches room temperature, turn it onto a clean work surface dusted with flour. Cut it into 10-12 pieces, I find it easiest to cut wedges, then form each piece into a tight ball. Place the balls on a well-floured surface and cover with a kitchen towel.
3. Allow the balls to rest for 10-15 minutes, then flatten each ball slightly, and then poke your thumb through the middle of the ball to form the ring shape.
4. Recover the bagels with a kitchen towel while you preheat oven to 425f and bring a pot of water to boil. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set aside for now.
5. Meanwhile, prepare any desired toppings by spreading them in a shallow dish or plate if you’re dipping in the flavor. See below for topping ideas!
6. Once the oven is preheated, add the brown sugar to the water, and begin by boiling the bagels in batches. 30-45 seconds per side. Remove the bagels from the water with a spider spoon, shaking off any excess water. Then dip one side into toppings, or sprinkle the desired flavor on top. Go quickly, as it’s important to bake the bagels within a few minutes of the water bath.
7. Place the bagels on the lined baking sheet and bake in the oven for 25-28 minutes, or until golden brown throughout.
8. Remove the cooked sourdough bagels from the baking sheet and cool on a wire mesh rack.

Baking Schedule

Day 1:

• 9 am: feed your sourdough starter, 100g starter, 100g water, 100g flour.
• 1 pm: make the bagel dough. Cover and set aside to rise.
• 7 pm: pop the dough in the fridge overnight.

Day 2:

• 9 am: remove dough from the fridge and allow it to come to room temperature.
• 1 pm: divide the dough and form it into bagels.
• 1:30 pm: begin boiling water and preheating the oven.
• 2 pm: boil and bake the bagels.

This is a very, very loose schedule. The beauty of making sourdough bagels is that it’s so flexible within your schedule. If you wanted to form the bagels before you popped the dough in the fridge, that’s doable! Just allow them to rise a bit longer and shorten the time to come to room temperature.

Temperatures can also be manipulated to ensure this baking fits into your time schedule. My starter is very active when it’s placed somewhere warm (like my microwave with the light on), I can decrease doubling time and fermenting time substantially by adding a little warmth.

Likewise, if you’ve gotta feed your starter in the morning and finish after work, start with cool water and keep your starter somewhere slightly cooler. It will be ready for you when you get home!

Topping Ideas

I’ve included two ways to get toppings onto your bagels. 1) dip into a shallow dish or plate coated in the toppings, and 2) sprinkle the topping on top of the damp bagels once they come out of the water bath.

I personally prefer the sprinkle method as I feel like I have more control over the topping situation, but the dip method definitely attracts more flavored toppings to your bagel, so use your discretion on that one.

Need ideas on how to top your sourdough bagels? I’ve got you covered!

• sesame seed
• poppy seed
• everything bagel seasoning
• flaked salt
• cheese; cheddar, smoked cheese, Parmesan, asiago etc
• dehydrated onions
• dehydrated garlic

My new favorite is thinly sliced smoked garlic, shredded Parmigiano Reggiano, and red pepper flakes. SO good.

Batch + Storage Information

Batch:

This sourdough bagel recipe makes between 10 and 12 bagels, depending on desired size. The smaller the bagel, the more you’ll make.

It can easily be doubled, but be aware this dough is dense and 10 cups of flour will likely have to be kneaded by hand as I’m not sure a stand mixer can handle that abuse!

Storage:

Store your cooked and cooled bagels at room temperature for up to 3 days. They can also be stored in the freezer. Wrap the bagels in plastic wrap, then place in an airtight container or bag before placing them in the freezer for up to 3 months.

To use frozen sourdough bagels, thaw at room temperature until warmed through, then toast and enjoy!

Variations + Substitutions

There are a few substitutions that you can make for this recipe:

• Cinnamon raisin bagels – add a scant tablespoon of cinnamon to the dry ingredients while mixing. Then knead in 1/2 cup of raisins by hand once the stand mixer is done.
• Blueberry bagels – add 1/2 cup of blueberries to the dough while kneading – subtract 1/4 cup of water.
• Pretzel bagels – add 1/4 cup baking soda to the water bath, increase boil time to 2 minutes per side. Brush the top of the bagels with egg wash (1 beaten egg) then sprinkle with coarse kosher salt.
• Whole wheat bagels – sub up to 2 cups of bread flour with whole wheat flour. This may mean your dough needs more water – if it refuses to come together, simply add water 1 tablespoon at a time until the flour is completely incorporated.

More Sourdough Recipes To Try!

Recommended Equipment

Stand mixer:I use myKITCHENAID MIXERfor so many things. It makes everything much easier – I couldn’t live without it for my baking! I’ve got a bum wrist on my dominant hand which makes kneading quite difficult, having my stand mixer is such a blessing!

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