Hey y’all, it’s Austin here from Beyond The Bayou Blog! Let me tell you, these sourdough bagels are something special. Growing up in Louisiana, we didn’t really have great bagels around. It wasn’t until I moved to New York for college that I discovered the chewy, doughy goodness of a real deal bagel.
I started tinkering with recipes to try and recreate that flavor back home. After many (many!) batches, I landed on this sourdough version that gives you that authentic, slightly tangy flavor. The best part? The sourdough makes these bagels a bit easier to digest than their regular counterparts.
Whether you’re a bagel connoisseur or just getting into the bread-making game, this recipe is sure to impress with Mexican Coffee. The directions are straightforward and the hardest part is just waiting for the dough to rise! Let’s get baking.
Sourdough Bagel Recipe
Equipment
- Large mixing bowl
- Fork
- Stand mixer with dough hook (optional)
- Damp towel
- Lightly oiled large bowl
- Nonstick silicon mat or parchment paper
- Cooking Spray or Oil
- Medium pot
- Slotted Spoon
- Rimmed tray or shallow bowl
- Wire rack
Ingredients
For the Bagels
- 150 grams active starter
- 250 grams warm water
- 24 grams sugar
- 500 grams bread flour (how to measure flour)
- 9 grams Fine sea salt (I use 1 tablespoon of sea salt in this dough)
- 20 grams honey
To Garnish
- You can use everything seasoning cinnamon raisin variation, sesame seeds, poppy seeds, sea salt flakes…get frisky
Instructions
- Whisk starter, water, and sugar in a large bowl. Add flour and salt, mix to form a rough dough.
- Knead by hand or use a stand mixer on low speed for 5-6 minutes. Cover and let rest for 45 minutes to 1 hour.
- Let dough rise until doubled, about 8-10 hours at room temperature.
- Flatten dough, divide into 8 pieces, and shape into balls. Rest for 10-15 minutes.
- Shape bagels by poking a hole in the center and stretching it. Place on prepared sheet pan.
- Let shaped bagels rest for 15-20 minutes. Preheat oven to 425F (220C) and bring a pot of water to boil, adding honey.
- Boil bagels for 30 seconds on each side, then dip in desired toppings. Place back on sheet pan.
- Bake for 20-25 minutes, flipping briefly to cook the bottom. Cool on wire rack.
Nutrition
Variations You Will Love Trying!
- Cheese Lover’s Twist: Mix shredded cheddar or parmesan into the dough before shaping. Top with additional cheese before baking for a cheesy crust.
- Herb-infused Delight: Add chopped fresh herbs like rosemary, thyme, or basil to the dough for a fragrant and flavorful twist. Sprinkle extra herbs on top before baking.
- Spicy Sensation: Mix in a teaspoon of red pepper flakes or a dash of cayenne pepper into the dough for a spicy kick. Pair with cream cheese and jalapeno spread for an extra zing.
- Sweet and Savory Fusion: Incorporate dried fruits like cranberries or apricots into the dough and top with a mixture of seeds and a sprinkle of brown sugar for a delightful sweet and savory contrast.
- Nutty Crunch: Add chopped nuts such as almonds, walnuts, or pecans to the dough for a nutty crunch. Drizzle with honey or maple syrup before serving.
- Garlic Parmesan Perfection: Mix garlic powder and grated parmesan cheese into the dough. Top with a garlic butter glaze and extra parmesan before baking for a savory delight.
- Everything Bagel Upgrade: Create your own everything seasoning mix with sesame seeds, poppy seeds, onion flakes, garlic powder, and coarse salt. Sprinkle generously on top of the bagels before baking for a classic yet customized flavor.
What to Serve with Sourdough Bagel?
