The Best Sourdough Bagels You’ll Ever Make – Chewy, Golden, and Absolutely Delicious!

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Why You NEED to Make These Sourdough Bagels

Ever wonder why store-bought bagels just don’t hit the same? They’re either too soft, too bland, or just missing that classic chew.

Well, my friend, that’s because real bagels need time, love, and a little bit of sourdough magic.

This bagel recipe homemade with a bubbly sourdough starter, high-protein flour, and a classic malted water bath gives you bakery-style bagels right from your kitchen—no commercial yeast needed.

These bad boys are golden, chewy, slightly crisp on the outside, and packed with that deep, tangy sourdough flavor.

Trust me, once you taste these, store-bought bagels will become a thing of the past.

Let’s be honest—bagels are one of life’s greatest carb creations. But did you know that sourdough bagels are actually healthier than regular ones? Thanks to the fermentation process, they’re:

✔ Easier to digest – The long ferment breaks down gluten and phytic acid.
✔ Lower in sugar impact – No crazy blood sugar spikes like yeasted bagels.
✔ Packed with gut-friendly probiotics – Your belly will thank you.

And the best part? They taste better than anything you’ll find at the store.

I still remember the first time I made these—flour everywhere, hands covered in dough, questioning all my life choices. But then, the kitchen started to smell like toasted sourdough heaven, and once that first warm, freshly baked bagel hit my mouth?

Game over. I was hooked. Now, I make these all the time, and you should too.

What Makes a Great Sourdough Bagel?

✔ Slow Fermentation = BIG Flavor

The longer the ferment, the deeper the flavor. Let these bagels take their sweet time in the fridge—it’s worth it.

✔ Boiling = That Classic Chew

That iconic bagel chewiness? Comes from boiling them before baking. No shortcuts here!

✔ No Commercial Yeast = True Artisan Bagels

This recipe is 100% naturally leavened, which means it’s all about the power of your sourdough starter.

What Makes This Sourdough Bagel Recipe Better Than the Rest?

There are a lot of bagel recipes out there, but this one stands out for a few key reasons.

Here’s why these sourdough bagels will blow every other recipe out of the water:

1. 100% Naturally Leavened – No Commercial Yeast!

Most “sourdough” bagel recipes sneak in a little commercial yeast to speed things up. Not here.

This recipe is fully fermented with an active sourdough starter, giving you that deep, complex tangy flavor you just can’t get from store-bought bagels.

2. Cold Fermentation = Unbelievable Flavor & Texture

Unlike quick-rise bagel recipes, this dough slowly ferments for 12-24 hours in the fridge.

Why does that matter?
✔ Develops that signature sourdough tang
✔ Creates a better, chewier texture
✔ Makes them easier to digest

3. The Perfect Boil for That Classic Chew

Some recipes skimp on this step, but boiling is non-negotiable if you want a real bagel.
✔ Barley malt syrup + baking soda in the water = extra chewiness & a golden crust
✔ Boiling before baking locks in moisture and gives that iconic bagel bite

4. Bakery-Quality Results in Your Own Kitchen

These bagels bake up just like the ones from an artisan bakery—crisp on the outside, soft and chewy inside, with a perfect crumb.

If you love NYC-style bagels, this recipe gets you that authentic texture and flavor at home.

5. No Weird Preservatives – Just Real, Fresh Ingredients

Unlike grocery store bagels packed with stabilizers, sugar, and who-knows-what, these bagels use just:
✔ Sourdough starter
✔ Bread flour
✔ Water
✔ Honey or malt syrup
✔ Salt

That’s it. Simple, real food = better bagels.

6. Customizable & Versatile

Want everything bagels? Sesame? Cinnamon raisin? You can easily customize these with your favorite toppings and flavors.

Plus, they freeze beautifully, so you can make a batch and have fresh, homemade bagels anytime.

How to Serve Sourdough Bagels & What to Pair Them With

Sourdough bagels are super versatile—you can go classic, savory, sweet, or gourmet depending on your mood.

Whether you’re making a simple breakfast, a loaded bagel sandwich, or a snack, here are some delicious ways to serve them!

🥯 Classic & Simple

Sometimes, a warm, fresh bagel doesn’t need much! Try:
✔ Butter & Honey – Let the butter melt into the bagel, then drizzle with honey for a slightly sweet touch.
✔ Classic Cream Cheese – Plain, whipped, or flavored (chive, veggie, or honey walnut).
✔ Peanut Butter & Banana – A great energy-boosting combo.
✔ Jam or Preserves – Berry, fig, or even homemade apple butter.

🍳 Savory & Protein-Packed

Turn your bagel into a hearty breakfast or brunch!
✔ Egg & Cheese Bagel Sandwich – Add a fried egg, cheddar cheese, and avocado.
✔ Bacon, Egg & Cheese – Because New York knows what’s up.
✔ Lox & Cream Cheese – Smoked salmon, cream cheese, red onion, capers, and fresh dill.
✔ Avocado & Poached Egg – A healthy, creamy, and delicious option.

🥑 Gourmet & Fancy

Want to level up your bagel game? Try these restaurant-worthy combos:
✔ Brie & Fig Jam – The ultimate sweet and savory combo.
✔ Goat Cheese & Roasted Red Peppers – A tangy, creamy delight.
✔ Hummus & Cucumber – Light, fresh, and satisfying.
✔ Pesto & Mozzarella – Like a mini caprese sandwich.

🍗 Lunch & Dinner Bagel Sandwiches

Bagels aren’t just for breakfast! They make amazing sandwiches:
✔ Turkey, Avocado & Swiss – Perfectly balanced and filling.
✔ Chicken Salad or Tuna Salad – The extra chew of the bagel holds up to creamy fillings.
✔ Grilled Chicken & Pesto – A warm, melty, flavor-packed option.
✔ Roast Beef & Horseradish Mayo – Bold and hearty.

🍬 Sweet & Dessert Bagels

Bagels for dessert? Absolutely.
✔ Cinnamon Sugar Bagel – Toasted with butter and cinnamon sugar.
✔ Nutella & Strawberries – A dreamy, chocolatey treat.
✔ Cream Cheese & Fresh Berries – Light, fruity, and refreshing.
✔ Apple Butter & Cheddar – A surprisingly perfect pairing.

🍲 What to Serve With Bagels

Need a side dish or extra toppings? Try these:
✔ Fresh Fruit or Yogurt – Keeps it light and refreshing.
✔ Scrambled Eggs or Omelet – A protein-packed pairing.
✔ Soup & Bagel Combo – Try with tomato soup, butternut squash soup, or even black bean soup for a cozy meal.
✔ Salads – A bagel sandwich + a fresh side salad = the perfect lunch.

What You’ll Need (Tools & Equipment)

Before we dive in, let’s make sure you’re equipped for bagel greatness:

✅ Mixing Bowl – For bringing the dough together
✅ Kitchen Scale – Precision = perfect bagels
✅ Bench Scraper – For shaping like a pro
✅ Large Pot & Slotted Spoon – For the all-important boil
✅ Baking Sheet & Parchment Paper – Non-stick magic
✅ Wire Rack – Cooling = crispy crust

Got everything? Awesome. Let’s get baking!

The Recipe: The Ultimate Sourdough Bagel

Get ready to make the best sourdough bagels of your life! These beauties are everything a bagel should be—golden, chewy, slightly crisp on the outside, and packed with deep, tangy sourdough flavor.

No commercial yeast, no shortcuts—just real, slow fermentation for that classic NYC-style bagel experience right in your own kitchen.

With a perfectly balanced bite and endless topping options, you’ll never look at store-bought bagels the same way again. Once you taste one fresh out of the oven, you’ll be hooked!

What Can Be Substituted in This Sourdough Bagel Recipe?

One of the best things about this recipe is its flexibility—whether you need to adjust ingredients due to availability, dietary preferences, or just for fun, here are some easy swaps that still deliver delicious, chewy bagels!

1. Flour Substitutes

✔ Instead of Bread Flour → Use All-Purpose Flour

• Bread flour gives bagels their signature chewiness, but you can use all-purpose flour if needed. Just note that the texture may be slightly softer.
• If using all-purpose flour, reduce water slightly (~250g instead of 275g) since it absorbs less than bread flour.

✔ For a Whole Wheat Version → Swap up to 50% for Whole Wheat Flour

• Whole wheat flour makes the bagels denser, so don’t replace all the bread flour. Use a 50/50 mix of whole wheat and bread flour for a heartier, nuttier flavor.
• Add an extra 15-20g of water to compensate for the extra absorption.

✔ For a Gluten-Free Option → Use a 1:1 Gluten-Free Bread Flour Blend

• Bagels depend on gluten for structure, so results will vary. Use a high-protein gluten-free bread flour blend for the best texture.

2. Sweetener Substitutes

✔ Instead of Honey → Use Maple Syrup or Coconut Sugar

• Maple syrup gives a subtle caramel-like flavor.
• Coconut sugar adds a richer, deeper sweetness.

✔ Instead of Barley Malt Syrup (for Boiling) → Use Honey or Brown Sugar

• Barley malt syrup helps with the deep golden color and chewy texture, but honey or brown sugar work well in the water bath too.

3. Sourdough Starter Substitutes

✔ Instead of Sourdough Starter → Use Instant Yeast (For a Non-Sourdough Version)

• If you don’t have a sourdough starter, you can make a quick yeast version by replacing it with 1 teaspoon of instant yeast and adding an extra 100g of water.
• But let’s be real—the sourdough version is worth the wait!

4. Water Substitutes

✔ Instead of Plain Water → Use Milk or Buttermilk

• Using milk (dairy or plant-based) makes the bagels a little softer.
• Buttermilk adds a slight tang and makes the dough extra tender.

5. Topping Variations

✔ Classic: Sesame, poppy seeds, or flaky salt
✔ Savory: Garlic powder, onion flakes, black pepper
✔ Sweet: Cinnamon sugar, chopped nuts, dried fruit
✔ Everything Bagels: A mix of sesame, poppy, garlic, onion, and salt

Final Thoughts – Once You Go Homemade, You’ll Never Go Back

Alright, let’s be real—after making these sourdough bagels, you’re about to ruin all store-bought bagels for yourself.

I mean, once you taste that chewy, golden crust, that soft yet satisfyingly dense inside, and that deep, slightly tangy sourdough flavor, how can you ever settle for those sad, pre-packaged bagels again?

And let’s not forget—the bragging rights you now have. You didn’t just make bagels; you crafted them.

From nurturing your sourdough starter to perfectly shaping each bagel by hand, you just pulled off a bakery-level masterpiece in your own kitchen.

So go aheadand humblebrag to your friends. Let them know you no longer make basic bread—you’re officially a sourdough artisan.

But the best part? Eating them. Fresh out of the oven, with a little butter melting into the nooks and crannies, or maybe stacked high with cream cheese and lox. Maybe you’re feeling bold and going for a bacon, egg, and cheese moment. No judgment. These bagels are yours to enjoy however you want.

And if you’re thinking, “Wow, these took a little time…”—well, yeah. But that’s what makes them so much better. These aren’t just bagels; they’re an experience. The slow fermentation builds flavor. The boil gives them that classic chew. And every bite reminds you why real, homemade food always wins.

So now the real question is… when’s the next batch happening? Because I promise, once you make these, you’re going to be craving them again and again.

If you give this bagel recipe homemade a try, tag me on Instagram @dealiciousness—I want to see those beautiful golden bagels! And drop a comment below with your go-to bagel topping—because let’s face it, bagel opinions are serious business.

Now, go enjoy your fresh, homemade sourdough bagels—you earned it! 🥯🔥

FAQs – Your Sourdough Bagel Questions Answered!

Still got questions? No worries—I’ve got you covered. Here are the top three FAQs about making sourdough bagels and what you need to know!

1. Why didn’t my bagels rise properly?

If your bagels didn’t rise well, a few things could be the culprit:
✔ Your sourdough starter wasn’t active enough – Make sure it’s bubbly and at peak activity before using. Feed it 4-6 hours before making your dough.
✔ Cold fermentation was too short or too long – Less than 12 hours won’t develop enough rise, and more than 24-36 hours can over-ferment and weaken the dough.
✔ Your kitchen was too cold – If your dough didn’t rise much during the first proof, give it more time in a slightly warmer spot.

2. Can I freeze these bagels?

Absolutely! Here’s how to do it right:
✔ Freeze after baking: Let the bagels cool completely, slice them (if you prefer), and store them in an airtight bag for up to 3 months. Toast straight from frozen!
✔ Freeze before baking: After shaping the bagels, freeze them on a tray, then transfer them to a bag once solid. When ready to bake, let them thaw overnight in the fridge, then proceed with boiling and baking.

3. Can I speed up the process if I’m short on time?

Sort of! While the best flavor comes from a long fermentation, you can:
✔ Let the first rise happen in a warmer spot (around 75-78°F) to speed things up.
✔ Do a 6-8 hour cold proof instead of 12-24 hours, though the tangy sourdough flavor won’t be as pronounced.
✔ Use a mix of sourdough starter and a tiny pinch of yeast (⅛ tsp) to give it a boost, but it won’t be 100% wild yeast fermentation.

Still, if you can, let them take their time—it’s so worth it!