After many attempts at making bagels, I finally found a great whole wheat-yeast bagel recipe from my friend Gina. But then my sourdough started taking off and I found I was making most of our bread with my sourdough starter, so I needed to create a way to replicate the successful recipe to work with my starter. I tweaked two sourdough recipes and combined them with Gina’s method to develop what I think are the perfect sourdough bagels- in fact, my family loves it when I make these!
It’s always best to start with a really active sourdough starter. I’ve written previously about how I grew my sourdough starter and the tips I use to keep it active without a lot of work and I’ve managed to keep it alive for many years doing this. The picture above was taken in the morning after I had gotten the starter out of the fridge the night before, fed it and left it on the counter so it was ready to go in the morning.
When all the ingredients are mixed, you will notice that this dough is much stiffer than other doughs, pulling cleanly away from the bowl. It really gives the mixer a work-out!
Sourdough does take longer to rise, though, so I usually plan to mix it in the morning and finish it in the evening right before dinner. When it’s ready to shape, transfer it to a floured surface (I use a towel whenever I’m dealing with bread- it’s easy clean-up and less flour needed).
Separate the dough into 12-18 pieces. In order to get somewhat equal pieces, I like to flatten the dough with a rolling pin- approximately a 10×13-inch rectangle is good – and use a sharp knife to cut into equal (or as equal as you can) pieces. Then it’s easy to cut a little from the bigger pieces and add to the corners.
I used to make a dozen, but found that the bagels just were too big (I think store-bought ones are too big, too), so now I cut the dough into 18 pieces.
There are two ways to form bagels. One way is to roll each piece of dough into a rope and pinch the ends together creating the bagel. I find it quickest just to pinch each piece together creating a ball, like we do for our Soft 100% Whole Wheat Dinner Rolls.
And then simply use my thumb to punch through the center of the dough ball, stretching a bit as I do in order to create the classic bagel shape.
It’s not perfect (but that’s hardly ever my goal, remember?), but it will puff more during the boiling and baking stages. After all the bagels have been shaped, set them aside to rest for about an hour under a dampened towel.
The classic ingredient to add to the water for bagels is malt syrup. Right. Obviously most of us never have that around. That’s one of the reasons I loved Gina’s yeast recipe- she used baking soda and it turned out wonderful bagels that weren’t all misshapen like the others I had tried that used honey as a replacement. For some reason using just soda alone creates the most uniform bagels for me.
Boil the bagels for one minute, turning them at the halfway mark.
The bagels on the right have been boiled, those on the left not. You can see that they puff up a bit during this stage. It’s OK to put them close together on the baking sheet, as they won’t puff up much more during baking.
Bake as-is or coat with a bit of milk or an egg glaze (water+beaten egg) and the topping of your choice- sesame seeds, poppy seeds, dried onion flakes and even a bit of kosher salt is yummy.
- 2 c. sourdough starter
- 1-1/4 c. water (if your starter is thick, use ¼ c. more)
- 1 Tb. oil
- 5-1/2 -6 c. bread flour (I use ½ whole wheat & ½ all purpose and they're good)
- 1 Tb. salt
- optional ingredients for bagel dough: onion powder & dried flakes for onion bagels; cheese for cheese bagels, herbs, raisins & cinnamon, etc. - this is where you can get creative!
- 1 Tb. baking soda
- Optional glaze & toppings: milk or a glaze made of an egg + water (the egg glaze creates a shiny bagel) and toppings of choice like sesame or poppy seeds, dried onion flakes, cheese, etc.
- Mix starter, water, oil, flour, and salt together and then let rest for 10 minutes.
- Knead the dough with a dough hook on low speed for about 4 minutes - the dough will be very stiff.
- Transfer to a greased large bowl and let rise for 4 hours. Fold the dough over on itself 2 times (or try to- sometimes I don't always remember both folds)
- Pour out the dough onto a floured surface (a lightly floured tea-towel works great), knead a couple of times, flatten and cut into 12-18 equal pieces (about 5 oz. each).
- Shape the bagels by making each piece into a ball and using your thumb to punch a hole through the middle of the ball, stretching to make the center hole. Set the shaped bagels on a parchment or silicone lined baking sheet (12 will fit on one large sheet, if making 18, use two smaller sheets) - they are known for sticking, so this will make removing them much easier.
- Cover the shaped bagels with a damp towel (the one used for cutting works great) and let sit for about an hour.
- Fill a large 12-inch skillet ½ to ¾ full with water and add the tablespoon of soda. Bring it to a boil. Start the oven preheating to 450 degrees at this time.
- When the water is boiling, drop as many bagels as will fit, one at a time, into the boiling water. Boil for 1 minute, turning at the halfway mark. Use a slotted spoon to place the bagels back on the baking sheet. Continue until all the bagels have been boiled.
- Brush the bagels with milk or an egg glaze at this point, if you wish, and top with your desired toppings.
- Bake for 14 to 15 minutes, alternating pans at the halfway point if needed. Cool on a rack.
Anyone who makes bagels is my hero. I keep thinking I’ll work up the courage, find an open time in my calendar and make some. I don’t buy many breads so my kids really miss the bagels. Maybe later next week…
Ok, I’m getting ready to make these. I only started baking bread a few months ago, but have since become addicted to the process. In fact, I keep my starter out on the counter all of the time so as it’s ready at a moments notice. Yes, I started my journey into bread making learning to make sour dough bread against the advice of practically everyone on these forums. Believe me, I know why. There is a huge learning curve, and there have been many mishaps along the way. Quite a few ugly loaves that split in all directions, that fell when I scored the top before baking, and some that never rose at all. Surprisingly, all of mistakes were not only edible but delicious. Good thing…
Anyway, I do have a couple of questions before I begin. How much malt syrup should I use if I do happen to have it in the house, and can I freeze these before I simmer them on the stove to bake at a later date?
I admire your ‘just do it’ attitude, Becky! It’s often the best way to learn. 🙂
I’d add about a Tablespoon of syrup to the water for boiling and I don’t know about freezing before baking – I’ve only frozen them after completely cooking (which worked great!).
Thanks, Jami! My daughter has high hopes for some homemade cinnamon raisin bagels, and
my malt barley syrup just arrived from Amazon, so here goes…
I’ll let you know the results.
Yum!
Wow thanks for the recipe, we have tried bagels a few times with varying success. I appreciate the pointers we will have to try them again!
this recipe is great! i made these for my family a few days ago, we’ve had them multiple times and we all love them! i did 5 1/2 c. ww flour, and 1 c. white, then white for the end shaping. we try to stay away from white as much as possible. next time i’m going to try 100% whole wheat! thanks for an awesome recipe!
If you are making 100% whole wheat, you might want to consider using some additional wheat gluten and/or adding an egg to replace some of the water. Whole wheat just doesn’t hold air the same as refined flour does, even if it is a high protein bread flour. Bagels are already a heavier crumb, and whole wheat takes a little more TLC.
Made these the other night! My whole family loved them! Thanks for the awesome recipe! They were very moist and light for being mostly whole wheat {I used 5 1/2 c. ww, 1 c. white). Thanks again!
Yes, since then I’ve used all whole wheat (white wheat, though) and they’ve turned out pretty much the same, so go for it, MC! 🙂
Great recipe, we are going to make these this afternoon so finger’s crossed. I hope we can get Sorge, our sourdough starter to 2 years, she’s only 2 months at the moment!
I’ve always wanted to try sourdough bagels 🙂 Yummy!
Yeah – so glad you tried these and like them as much as we do!
I just tried making these today. They have a wonderful flavour, and we enjoyed them with smoked salmon and cream cheese. I don’t own a dough hook, so it was all by hand for me!
Thank you for the recipe, we’re going to make these more often– for sure!
Wow, good for you, Genevieve – you earned those bagels for sure. 🙂
My family favorite bagel:
Add 1 head of roasted garlic, 1 medium roasted onion and 1 teaspoon of dried dill to the recipe, and later top your bagels with cream cheese and fresh tomato slices. Season and toast gently (tomato skins will loosen and can be removed). Serve warm.
Tips: Make sure you use an active and recently fed sourdough starter. Add or remove flour as needed: the dough should be stiff and not sticky. Before boiling, air-dry for a few minutes until the surface forms a thin skin to make handling easier.
Moister bagels can be made by simmering for longer periods. More browning will occur on baking as you add more baking soda and/or honey. Soft pretzel recipes tend to use more of both, and I find using more on bagels is not a bad thing, and this recipe could make a decent pretzel, too.
Thanks for all the great tips!
Made these today, and will again! Best luck I’ve had yet with bagels, used a combo of AP, WW,a and some I ground from wheat berries, awesome!
So glad to know that, Liz, thanks!
Thank you for the great recipe. Worked perfectly!
Thank you so much for this recipe! They are so yummy!!!!
Can’t wait to make these!
Question about the flour: You say to use 5 1/2 – 6 cups bread flour. I don’t have whole wheat flour that is specifically called bread flour. Can I use 1/2 whole wheat and 1/2 bread flour (flour specifically called that)? I hope this makes sense!
You can adjust the flour however you’d like, Beth! The outcome may be a bit different, but using and experimenting with different flours is how I test recipes all the time. 🙂
Thanks for the info! Is it okay to let the rising occur over night? I was hoping to mix up the dough this evening and actually make the bagels in the morning. Or will that be too long a rising period?
It’s probably too late for this be helpful, but maybe someone else reading this will want to know… Bread flour is made from hard, high gluten varieties of wheat, while pastry flour is made from soft, low gluten varieties of wheat.
So, the whole wheat equivalent of bread flour is flour made from hard red wheat (hard white wheat also works, but doesn’t have quite as much gluten). The whole wheat equivalent of pastry is made from soft white wheat.
As Jami said, you can experiment and get it work different ways, but it helps to know a little bit about your ingredients going in.
Could I let this rise overnight and finish in the morning?
I haven’t tried this, Teresa, but it may work – let us know!
It works just as well rising overnight.
I bake around a work schedule, so I’ll prepare dough, let it cool-rise in an oiled bowl in the fridge (covered with damp towel and plastic wrap), and pull it out in the morning. It softens and continues to rise throughout the day and I use it that evening. I did that with this recipe and they turned out great!
It was my first time making bagels and they turned out fantastically; it was a lot of fun to play with varieties too!
Unrelated tip: Waxed paper did nothing to prevent sticking since the paper gets damp, after the first batch I switched to non-stick aluminum foil for zero sticking. Depending on the type of bagel, I might try some rice flour or white corn meal (the latter should work well and you can dust off most of the excess after they cool).
What is the best way to store these? Short term and long term…. Fridge, freezer? I know I store my (gasp) store bought bagels in the fridge in ziploc bag but homemade sourdough is still really new to me 🙂 thanks!
I think all baked goods stay fresher if frozen right away unless they’re going to be eaten in a day or two, Alicia. I leave a few out for immediate eating and then freeze the rest. 🙂
Hi fellow Oregonian! I just wanted to pop in and say how pleased I am with the bagel recipe! They turned out perfect on my first go! I also have made your sourdough english muffin recipe at least a dozen times. It feels great to have these recipes tucked in my cookbook so I can provide my toddler with healthy foods using traditional ingredients. Thanks for all you do!
Super happy to know they worked for you on the first try, Melissa! I know I found them easy, but it’s always nice to know it’s not just me. 🙂 Also makes me happy to know your toddler is enjoying those english muffins!
Made cinnamon-raisin bagels. We are all (including my toddler) enjoying them very much. Thanks for sharing!
That sounds like a wonderful variation!
I’ve been looking for a sourdough bagel recipe. Thanks! I made bagels last week and they tasted yummy. That same night we had home made lox that that I cured, bagels and cream cheese, decked out with dill weed and paper thin sliced onion. WOW what a treat!! ( Don’t forget to soak the onions to take out the strong flavor)
This recipe worked great! I made cinnamon bagels. After the 4 hour rise, I rolled the dough into a large rectangle and sprinkled cinnamon sugar (2T sugar, 1 1/2 tsp. cinnamon) and about a 1/3 cup raisins on top. I then rolled the rectangle into a “log” and cut it into equal sections. To make the bagel shape, I would squeeze each section into a rope and then join the open ends together (pinching really well so the circle wouldn’t come apart). The bagels turned out fantastic and I will definitely make again. Thank you!
Wow, those sound amazing, Holly! Thanks so much for sharing your adaptation!
And if one wanted to freeze these after they were fully baked, (the bagels, not the baker😏) what might be the best way to do that, I wonder?
I just use a ziplock baggie with as much air removed as I can, Becky, and they freeze for a month or more perfectly (they’re still good longer than that, but tend to get more ice crystals, etc.).
Hi! Love this post ! I am a sourdough baker BUT use primarily spelt, as my family does not do well with wheat. I sometimes also use other ancient grains like kamut, white spelt, einkorn, etc . .. .
I would like to know if I can use the 100% spelt here instead of whole wheat ? Or maybe a mix of flours?? Has anyone does this before and what results did you have ?
I haven’t tried it, Genet, but I’d definitely experiment with it if I were you – there’s no harm in trying! I think you’d always get yeast, it’s getting enough gluten, etc. for rising that may be an issue. But then you can always make crackers or flatbread. 🙂