Making homemade bagels might sound intimidating, but with this sourdough recipe, you’ll be surprised at how achievable and delicious they are right in your own kitchen. These chewy, flavorful bagels are perfect for a satisfying breakfast, a quick snack, or even a light lunch.
This guide simplifies the process of working with sourdough to create those iconic rings of dough, topped with a generous sprinkle of everything seasoning. Get ready to enjoy the incredible aroma and taste of freshly baked bagels without ever having to leave your home.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
Homemade Sourdough Bagels with Everything Seasoning
- Total Time: 21-26 hours (mostly inactive)
- Yield: 8 bagels 1x
Description
Making homemade bagels might sound intimidating, but with this sourdough recipe, you’ll be surprised at how achievable and delicious they are right in your own kitchen. These chewy, flavorful bagels are perfect for a satisfying breakfast, a quick snack, or even a light lunch. This guide simplifies the process of working with sourdough to create those iconic rings of dough, topped with a generous sprinkle of everything seasoning. Get ready to enjoy the incredible aroma and taste of freshly baked bagels without ever having to leave your home.
Ingredients
Instructions
1. 1. Mixing the Dough: In a large mixing bowl, combine the active sourdough starter, warm water, and 1 tablespoon of granulated sugar. Stir until the starter is mostly dissolved. Add the bread flour and salt, mixing with a wooden spoon or your hands until a shaggy dough forms and no dry flour remains. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes. This is called autolyse and helps the flour absorb the water.
2. 2. Developing the Dough Strength: After the rest, perform a series of “stretch and folds” every 30 minutes for 2 hours. To do this, lightly wet your hands, grab a portion of the dough from one side, stretch it up, and fold it over to the center. Rotate the bowl a quarter turn and repeat this process 3-4 times. This builds gluten development without extensive kneading. After the 2 hours, cover the bowl and place it in the refrigerator for 8-12 hours (or overnight) for a slow, cold proof. This develops deep flavor.
3. 3. Shaping the Bagels: The next day, remove the dough from the refrigerator. Divide the dough into 8 equal pieces (about 100-110 grams each). To shape a bagel, roll each piece into a tight ball. Then, poke a hole in the center with your thumb and gently stretch the hole to about 1-1.5 inches in diameter, trying to keep the bagel uniform in thickness. Place the shaped bagels on a parchment-lined baking sheet.
4. 4. The Float Test and Preheat: Fill a large pot with water and bring it to a rolling boil. Add 2 tablespoons of sugar or malt syrup to the boiling water. While the water heats, preheat your oven to 425 F (220 C) and place an oven rack in the middle position. To check if your bagels are ready for boiling, drop one into a bowl of water; if it floats within 10-15 seconds, they are ready. If not, let them rest at room temperature for another 15-30 minutes and re-test.
5. 5. Boiling and Topping: Carefully lower 2-3 bagels into the boiling water, ensuring they don’t overcrowd the pot. Boil for 30 seconds to 1 minute per side. Use a slotted spoon to remove them, letting excess water drip off, and place them back on the parchment-lined baking sheet. Brush the tops of the boiled bagels with the lightly beaten egg white and generously sprinkle with everything bagel seasoning.
6. 6. Baking to Golden Perfection: Transfer the baking sheet to the preheated oven. Bake for 20-25 minutes, or until the bagels are golden brown and sound hollow when tapped on the bottom. If you notice them browning too quickly on one side, rotate the baking sheet halfway through baking. Once baked, transfer the bagels to a wire rack to cool completely before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: breakfast
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 bagel
Keywords: sourdough, bagels, everything seasoning, homemade, breakfast, baking, chewy, easy, bread, snack
What You’ll Love About This Quick And Easy Recipe
This recipe for homemade sourdough bagels with everything seasoning is a game-changer for anyone who loves the taste of fresh-baked goods but wants to avoid complicated techniques. It’s perfect for home bakers who already have an active sourdough starter and are looking for a rewarding project that yields impressive results. Families will appreciate the wholesome ingredients and the ability to customize toppings, making it a fun activity to involve kids in the kitchen. These bagels are fantastic for a weekend brunch, a hearty breakfast during the week, or even sliced and toasted for a quick and satisfying snack any time of day. The chewy texture and rich flavor are far superior to store-bought options, and the aroma alone is enough to make this recipe a household favorite.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients before you begin will make the entire process smoother and more enjoyable. Most of these items are likely already in your pantry if you’re a regular baker, especially if you maintain a sourdough starter.
INGREDIENTS:
- 150 grams active sourdough starter (fed and bubbly)
- 350 grams warm water (about 90-95°F)
- 500 grams bread flour
- 10 grams fine sea salt
- 1 tablespoon granulated sugar (for the dough)
- 2 tablespoons granulated sugar or malt syrup (for the boiling water)
- 1 large egg white, lightly beaten (for egg wash)
- 1/4 cup everything bagel seasoning
After you’ve gathered your main ingredients, consider a few simple substitutions if needed. Bread flour is ideal for that classic chewy bagel texture due to its higher protein content, but all-purpose flour can work in a pinch, though the texture might be slightly less chewy. For the boiling water, if you don’t have malt syrup, granulated sugar works perfectly well to give the bagels their signature sheen and a touch of sweetness. Everything bagel seasoning is readily available in most grocery stores, but you can also make your own blend with dried minced garlic, dried minced onion, sesame seeds (black and white), poppy seeds, and a pinch of flaky sea salt.
Time Needed From Start To Finish
While sourdough baking often implies a long process, the hands-on time for making these bagels is surprisingly manageable. The bulk of the time is inactive, allowing the dough to develop flavor and rise.
- Prep Time: 20 minutes (mixing dough, shaping bagels)
- Proofing Time: 8-12 hours (overnight in the refrigerator is ideal)
- Boiling Time: 2 minutes per batch
- Baking Time: 20-25 minutes
- Total Time: Approximately 21-26 hours (mostly inactive proofing time), with about 45-50 minutes of active work.
How To Make It Step By Step With Visual Cues
Making sourdough bagels is a rewarding process that breaks down into a few distinct stages. Follow these steps for delicious results.
- Mixing the Dough: In a large mixing bowl, combine the active sourdough starter, warm water, and 1 tablespoon of granulated sugar. Stir until the starter is mostly dissolved. Add the bread flour and salt, mixing with a wooden spoon or your hands until a shaggy dough forms and no dry flour remains. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes. This is called autolyse and helps the flour absorb the water.
- Developing the Dough Strength: After the rest, perform a series of “stretch and folds” every 30 minutes for 2 hours. To do this, lightly wet your hands, grab a portion of the dough from one side, stretch it up, and fold it over to the center. Rotate the bowl a quarter turn and repeat this process 3-4 times. This builds gluten development without extensive kneading. After the 2 hours, cover the bowl and place it in the refrigerator for 8-12 hours (or overnight) for a slow, cold proof. This develops deep flavor.
- Shaping the Bagels: The next day, remove the dough from the refrigerator. Divide the dough into 8 equal pieces (about 100-110 grams each). To shape a bagel, roll each piece into a tight ball. Then, poke a hole in the center with your thumb and gently stretch the hole to about 1-1.5 inches in diameter, trying to keep the bagel uniform in thickness. Place the shaped bagels on a parchment-lined baking sheet.
- The Float Test and Preheat: Fill a large pot with water and bring it to a rolling boil. Add 2 tablespoons of sugar or malt syrup to the boiling water. While the water heats, preheat your oven to 425°F (220°C) and place an oven rack in the middle position. To check if your bagels are ready for boiling, drop one into a bowl of water; if it floats within 10-15 seconds, they are ready. If not, let them rest at room temperature for another 15-30 minutes and re-test.
- Boiling and Topping: Carefully lower 2-3 bagels into the boiling water, ensuring they don’t overcrowd the pot. Boil for 30 seconds to 1 minute per side. Use a slotted spoon to remove them, letting excess water drip off, and place them back on the parchment-lined baking sheet. Brush the tops of the boiled bagels with the lightly beaten egg white and generously sprinkle with everything bagel seasoning.
- Baking to Golden Perfection: Transfer the baking sheet to the preheated oven. Bake for 20-25 minutes, or until the bagels are golden brown and sound hollow when tapped on the bottom. If you notice them browning too quickly on one side, rotate the baking sheet halfway through baking. Once baked, transfer the bagels to a wire rack to cool completely before slicing and serving.
Easy Variations And Serving Ideas That Fit Real Life
These homemade sourdough bagels are incredibly versatile, making them perfect for any meal or snack. For a kid-friendly twist, skip the everything seasoning on some of the bagels and instead top them with plain sesame seeds, poppy seeds, or even a sprinkle of cinnamon sugar before baking. You could also mix in a handful of shredded cheddar cheese or finely chopped jalapeños into the dough during the initial mixing stage for a savory, cheesy bagel.
When it comes to serving, the possibilities are endless. Classic cream cheese is a must, but don’t stop there! Try flavored cream cheeses like chive and onion, strawberry, or even a homemade veggie cream cheese. For a hearty breakfast, toast a bagel and top it with scrambled eggs, bacon, and a slice of avocado. For a lighter option, spread with hummus and top with sliced cucumber and tomato. They also make excellent bases for open-faced sandwiches with smoked salmon, capers, and red onion, or as a side to a bowl of soup or salad. For a party or buffet, slice them into quarters and arrange them on a platter with various spreads and toppings for guests to build their own mini bagel bites.
Common Slip-Ups And How To Avoid Them
Even experienced bakers can encounter small challenges, but knowing what to watch out for can help you achieve perfect sourdough bagels every time.
- Inactive Sourdough Starter: If your starter isn’t active and bubbly, your bagels won’t rise properly. Ensure your starter has been fed 4-8 hours before use and is at its peak activity (bubbly, smells yeasty, and has risen significantly).
- Over-flouring During Shaping: Adding too much flour when shaping can make the bagels tough and dry. Use just enough flour to prevent sticking, or lightly wet your hands instead.
- Not Stretching the Hole Enough: If the hole in the center isn’t stretched wide enough, it can close up during baking, resulting in a bagel without a hole. Aim for a hole that’s about 1-1.5 inches wide.
- Overcrowding the Boiling Pot: Boiling too many bagels at once will lower the water temperature and prevent them from boiling evenly, affecting their texture and sheen. Boil in small batches.
- Under-baking: Bagels need to be baked until deeply golden brown for that signature chewy crust. If they’re too pale, they might be doughy inside. Don’t be afraid to let them get a good color.
- Skipping the Egg Wash: The egg wash helps the everything seasoning adhere to the bagel and gives it a beautiful, shiny crust. Don’t skip this step for the best appearance.
How To Store It And Make It Ahead Without Ruining Texture
Proper storage is key to keeping your homemade sourdough bagels fresh and delicious. Once completely cooled, store them in an airtight container or
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
