A slice of sourdough bagel delivers tangy, chewy satisfaction with centuries of bread-making wisdom. Unlike conventional bagels made with commercial yeast, these naturally fermented sourdough versions contain higher levels of bioavailable nutrients and fewer antinutrients.
The slow fermentation process breaks down complex starches and proteins, resulting in a bagel that’s gentler on your digestive system and has a lower glycemic impact than its traditional counterpart.
Whether you’re a seasoned baker or first-time bagel maker, this recipe transforms simple ingredients into artisanal bagels that rival any bakery’s best offerings.
Jump to RecipeWhy Sourdough Bagels Are Better Than Regular Bagels
The magic of sourdough lies in its fermentation process. Unlike conventional bagels that use commercial yeast, sourdough bagels rely on wild yeast and beneficial bacteria, making them more digestible and nutritious.
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The long fermentation process breaks down gluten proteins and reduces antinutrients, allowing your body to absorb nutrients more effectively.
The Science behind Sourdough
Sourdough’s unique properties come from wild yeast and lactic acid bacteria naturally present in flour. This fermentation process not only creates the distinctive tangy flavor but also makes the bread more nutritious and digestible than conventional yeasted breads.
The lactic acid breaks down gluten proteins and reduces antinutrients, making nutrients more bioavailable.
Health Benefits of Sourdough
Sourdough bread contains an impressive array of nutrients, including vitamins, minerals, and antioxidants. (ref) The fermentation process creates beneficial compounds that can help:
- Stabilize blood sugar levels
- Improve digestive health
- Provide prebiotics for gut health
- Make nutrients more bioavailable
Serving Suggestions
Transform your bagels into a gourmet experience with these creative combinations:
Classic Combinations:
- Cream cheese variations: plain, scallion, vegetable, or herb-infused
- Nova lox with capers, red onions, and dill
- Butter and jam or honey
Modern Twists:
- Smashed avocado with everything bagel seasoning
- Hummus topped with cucumber and microgreens
- Nut butter with sliced banana and honey
- Egg and cheese with crispy bacon or prosciutto
- Tuna or chicken salad with fresh greens
- Vegetarian option with roasted vegetables and pesto
For a breakfast gathering, create a bagel bar featuring an assortment of these toppings, allowing guests to craft their perfect combinations.
Storage & Freshness Tips
To maintain optimal freshness:
- Store fresh bagels in a paper bag at room temperature for up to 48 hours
- For longer storage, slice before freezing
- Avoid refrigeration as it can make bagels stale faster
- Revive stale bagels by spritzing them with water and warming them in a 350°F oven
Tips for Success:
- Your starter should be very active and bubbly when you begin
- The dough will be stiffer than regular bread dough – this is normal and creates the characteristic chewy texture
- If your kitchen is cold, the rise times may need to be extended
- Don’t skip the boiling step – it creates the classic bagel crust
- For best results, weigh your ingredients using a kitchen scale
Sourdough Bagels
Ingredients
- 1⅓ cups active bubbly starter
- 1 cup warm water
- 4⅛ cups bread flour
- 3 tablespoons sugar
- 2 teaspoons salt
- 1 tablespoon honey for the boil bath
Instructions
- In a large mixing bowl, combine 1⅓ cups active, bubbly sourdough starter (it should be at peak activity, doubled in size), 1 cup warm water (around 95°F), and 3 tablespoons sugar. Mix until the sugar dissolves completely.
- Add 4⅛ cups bread flour and 2 teaspoons salt. Mix with your hands until a shaggy dough forms, then transfer to a clean surface. Knead firmly for 5-6 minutes until the dough becomes stiff and slightly bumpy – it will not be completely smooth, and that’s okay. The dough should feel firmer than regular bread dough.
- Place the dough in a clean bowl, cover with plastic wrap or a damp kitchen towel, and let rest for 60 minutes at room temperature (68-72°F).
- After the rest period, give the dough a quick 30-second knead to redistribute the yeast. Return it to the bowl, cover tightly, and let rise at room temperature for 8-12 hours or overnight. The dough should be noticeably puffy but may not quite double in size.
- Turn the dough onto a clean, unfloured surface and divide it into 8 equal portions (about 4 ounces each if you have a scale). Roll each portion into a tight ball by cupping your hand over the dough and moving in circular motions against the counter.
- To shape the bagels, press your thumb through the center of each ball to create a hole, then gently stretch the hole to about 2 inches in diameter (it will shrink back). Place shaped bagels on a parchment-lined baking sheet, cover with a damp towel, and let rise for 20-60 minutes until they look puffy but not doubled.
- Meanwhile, preheat your oven to 425°F and position a rack in the middle. Bring a large pot of water to a boil and add 1 tablespoon honey. Prepare your toppings if using (sesame seeds, poppy seeds, everything bagel seasoning, etc.).
- When bagels are ready, gently lower 2-3 at a time into the boiling water. Boil for 30 seconds per side. Remove with a slotted spoon, letting excess water drip off, and place back on the parchment-lined baking sheet. Add toppings immediately while the surface is still wet.
- Bake for 20-25 minutes, rotating the pan halfway through, until bagels are golden brown. To test doneness, tap the bottom of a bagel – it should sound hollow.
- Cool on a wire rack for at least 20 minutes before slicing. Store completely cooled bagels in an airtight container at room temperature for 2-3 days, or slice and freeze in a freezer bag for up to 3 months.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.