Simple step by step tutorial for homemade sourdough bagels made with whole grains - mix with your favorite ingredients or toppings to make your own. You can find this recipe and more (like my popular Easy Sourdough Artisan Bread) on the Best Bread Recipes page.
Our family - like many, I'm sure - loves chewy and tender bagels. Morning bagels with flavored cream cheese (smoked salmon is my favorite) is a tradition and our kids loved using bagels for lunch sandwiches for a change.
After many attempts at making yeast bagels without success, I finally found a great whole wheat-yeast bagel recipe from my friend Gina. Finally and easy, bagel that turns out every time.
But then my sourdough started taking off and I found I was making most of our bread with the starter, so I needed to create a way to replicate the successful recipe to work with sourdough.
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 likes these better than the regular yeast version!
Simple Sourdough Bagels Tutorial
1. Start with an 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 kept 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.
TIP: While an active starter is important, bagels don't need as much raising, so this recipe is a good option for when you're starter is in it's first months and may not be strong enough to bake a single loaf.
2. Mix all the ingredients, let them rest, and then knead for 4 minutes in a stand mixer or 6-8 minutes by hand
When all the ingredients are mixed, you will notice that this dough is much stiffer than other doughs. It really gives the mixer a work out!
3. 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)
TIP: 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.
4. Cut dough. 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).
Cut the dough into 12-18 pieces.
TIP: In order to get somewhat equal pieces, I like to flatten the dough with a rolling pin- approximately a 10x13-inch rectangle is good - and use a sharp knife to cut into equal (or as equal as you can) pieces. The corners will need more, but it's easy to cut a little from the bigger pieces and add to the fill out the corner pieces.
12 or 18 bagels?
I used to make a dozen, but found that the bagels just were too big (I think store-bought ones are too big, too - it's part of my real-food-in-moderation philosophy), so now I cut the dough into 18 pieces.
Do what works best for you.
5. Shape the bagels. There are two ways to form bagels:
- The first is to roll each piece of dough into a rope and pinch the ends together creating the bagel.
- I find the second way to be the quickest: pinch each piece together creating a ball (above), like my Soft 100% Whole Wheat Dinner Rolls.
And then:
Simply use your thumb to punch through the center of the dough ball, stretching a bit as you 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, creating that bagel shape with all know.
Why is there a hole in a bagel?
Because bagel dough is fairly thick, making a hole allows for the dough to cook thoroughly all the way through.
6. Rest. After all the bagels have been shaped, set them aside to rest for about an hour under a dampened towel.
TIP: The holes I made in the bagels above are quite large - making them smaller gives a bit more surface after they're cut. On the other hand, you don't want the hole so small that it closes up when cooking. Play around with the size to find what you like best.
7. Boil the bagels. Fill a large pan or pot halfway with water, add one tablespoon of baking soda and bring to a boil.
Boil the bagels for one minute, turning them at the halfway mark.
Why baking soda?
The classic ingredient added to the boiling water for bagels is malt syrup. Right. Not the most common of pantry ingredients.
One of the reasons I loved Gina's yeast bagel recipe is because it used baking soda which created wonderful bagels that weren't all misshapen like the others I had tried that used honey as a replacement.
Why boil bagels?
Boiling the bagel dough before baking creates their signature thick and chewy crust. Because the crust is already set after boiling, the bagels don't rise as much in the oven which also contributes to their chewy crumb.
Use a slotted spoon to return the bagels to the lined pan. The darker bagels on the left have been boiled, those on the right have not.
You can see that they puff up a bit during this stage. After boiling, it's okay to put them close together on the baking sheet since they won't puff up much more during baking.
8. Add optional toppings. Brush the bagels with an egg glaze (water+beaten egg) or milk at this point and top with your desired toppings.
Above I've used Everything Bagel seasoning and sesame seeds. We also like poppy seeds, dried onion flakes, and even a bit of kosher salt is yummy on top of these sourdough bagels.
Bake for 14 to 15 minutes, alternating pans at the halfway point if needed. Cool completely on a rack before storing.
For the best texture, it's best to let the bagels cool completely before cutting - but of course there's nothing like a warm bagel fresh from the oven, so sacrifices should be made, lol.
What is the best way to store bagels?
You can keep bagels at room temperature in a plastic bag for 1-3 days before they will start to dry out.
Freeze bagels for longer storage, thawing and toasting as you need them.
Are sourdough bagels healthier than regular yeast bagels?
Yes, because they are made with wild yeast and are fermented, allowing our bodies to digest the ingredients better.
So enjoy your homemade bagels!
Easy Sourdough Bagels
Ingredients
- 2 cups (400g) active sourdough starter, fed in last 12 hours
- 1 ¼ cups (300g) warm water (if your starter is thick, use up to 1/4 cup more)
- 1 tablespoon (13.63g) oil
- 5 ½ to 6 cups (687.5-750g) flour*
- 1 tablespoon (15g) salt
- optional ingredients for bagel dough**
- 1 tablespoon (14.4) baking soda
For Topping:
- 1 egg***
- 1 tablespoon (14.8g) water
- Toppings of choice: sesame or poppy seeds, dried onion flakes(rehydrated 10 minutes), cheese, Everything Bagel, etc.
Instructions
- Mix starter, water, oil, flour, and salt together and then let rest for 10 minutes.
- Knead the dough in a stand mixer with a dough hook on low speed for about 4 minutes, or by hand 6-8 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 and it's okay).
- 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 1/2 to 3/4 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 an egg glaze (or milk) 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.
Notes
- 1-2 teaspoons onion powder and/or dried flakes for onion bagels.
- 1/2 cup grated cheese for cheese bagels (top with cheese, too).
- 2-3 teaspoons dried herbs.
- 1/3 to 1/2 cup raisins + 1-2 teaspoons cinnamon.
Nutrition
More Sourdough Recipes To Try:
This recipe has been updated - it was originally published in March of 2012.
Francis says
Sadly way too much salt
Jami says
Thankfully it's an easy fix to adjust it to your taste!
Anita says
This recipe was a good reminder to read the whole recipe before starting! I regularly bake with sourdough, so should have known better, but added the soda to the dough! I realized my error when I got to the boiling water part. Even with the soda, the bagels were delicious and the texture was perfect. Can’t wait to try it again WITHOUT the soda. Bet they will be even better!
Jami says
I'm so glad they turned out good even with the soda, Anita!
Yvonne Shorb says
I made these and we love them! I was a little worried because 2 cups of starter and 400g seemed like different amounts. I went with the 2 cups. I did 18 bagels, and divided the dough in thirds....made everything, chocolate chip and cranberry/orange....6 ea! Every recipe I have tried from you has been wonderful. Now this afternoon it will be your pizza sauce made from frozen tomatoes. It will be a first for that one too.
Jami says
I'm so glad you liked this and reviewed it, Yvonne - thank you!
Your flavors sound wonderful - I'm usually too much in a hurry to do three different kinds - kudos. 🙂
Jami says
Oh, I did want to add about the grams that when I researched, I found everything from 400 to 500g for sourdough starter. I use cups but am starting to add grams for readers per request, but it's sometimes frustrating to find amounts that are agreed upon. It also depends on the bubbles in the starter at the time of measuring. You can weigh your 2 cups and then make a note of how much your starter weighs for next time.
Lauren says
Is the nutritional values based on 12 or 18 bagels?
Jami says
12 bagels
Jeanne says
OMG I’m making these bagels and so ambitious i added the baking soda to the dough!!!! Can i still make the bagels. The dough is rising right now.
Jami says
I don't know - try it and see!
Aryn Everts says
How did they turn out!? I just made the dough and being distracted by my kids added the baking soda too 🤦🏻♀️ I know better than that. Yay mom brain! I’m curious if they’re going to be ok or not!
Amy says
These are really good and easy to make.
We've made these a few times and at first I struggled with the second rise as it always stuck to the parchment. Since I don't the silicone baking mats, or I haven't found one I like that doesn't make food taste funny, I tried other ways to keep it from sticking. Corn meal gave it a crust...so that didn't last long. I finally discovered a floured pastry cloth works great for the second rise. They come off easily with a metal spatula.
Jami says
Great tip, Amy - thank you!
MOnica says
Can I make these overnight?
Jami says
I haven't tried it, but I don't see why not!
Amy Carey says
Confused, the ingredient list includes a tablespoon of baking soda. The baking soda is not included in the list of ingredients to add to the dough in step one, and I don’t see any other place in the recipe to include it. Can you help me understand?
Jami says
It's in step 7, Amy - it's added to the water. 🙂
KCK says
So thankful for this recipe! I definitely jumped on the sourdough train when quarantine started back in March; thus, I've tried every which way to use up the discard. I've made this recipe 5 or 6 times now (even halved it once or twice) and they always turn out amazing! Husband and neighbors approve everytime and now that we're starting round two, I'm glad I built up my baking confidence with recipes like this. Thanks again!
Jami says
Glad to know this! Thanks so much for taking the time to leave a review!!
Vance says
We love this bagel recipe and have probably made 100 bagels already - they disappear quickly to friends and family also.
We were wondering about possibly incorporating blueberries into the dough. Do you have any recommendations on how this might be done?
Dried vs frozen vs fresh berries?
Jami says
Wow, 100? So glad you like these!
Hmm, you have to be careful with blueberries as they will mush and turn the batter blue. That said, I've seen those commercial bagels streaked with blue from berries, so you could try frozen. You'll have less streaking with fresh and none with dried (though I don't know if I've ever seen any with dried?).
I would probably incorporate them at step 4, after the first rise but before shaping.
David GODFREY says
So I’m sitting here in my kitchen in Newark-on-Trent UK with my two post teen sons who are with us because of lockdown And we’ve made our first Sourdough bagels using your recipe. Half of them have gone already! Easy to make, forgiving (a good thing in our case - a bit sketchy on reading instructions) and so tasty....thank you x
Jami says
How wonderful! Might as well bond over baking, right? 🙂 So glad you enjoyed this recipe!
Elise says
Hi - I'm making these now. Question: do you let it rise 4 hours then fold it over twice, or fold it over two times during the 4 hour rising period??
Jami says
Two times during the 4 hour rise. 🙂
Drew says
Sorry but this wording is confusing... When are you feeding, refrigerating, and removing your sourdough from the fridge?
"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."
Jami says
The starter had been in the fridge for about a week. I took it out the night before I wanted to use it so I could feed it and wake it up so it would be ready to use in the morning for the bagels ("active" starter is one that's been fed 8-12 hours previously).
Lauren says
Loved this recipe! I did cheddar jalepeno and cinnamon sugar. One question, I used fresh starter but can I use discard as well?
Jami says
If your discard has been fed in the last 8 hours or so, yes. If it's from the fridge or hasn't been fed in awhile, I don't think it would work as well. 🙂
Jenn says
So so good. I've never had a fresh bagel before and now I don't know how I'll ever eat store-bought again! This was a delicious and easy to follow recipe (though I did add an overnight proof after shaping the bagels). Thank you!
Jami says
I'm so with you, Jenn - unless they're fresh from a bakery, they definitely aren't the same!
Thanks so much for the review!
Steve Olson says
Jami, new to your site, and very new to the sourdough experience. My first loaf of sourdough bread yesterday. And today I was craving bagels. I only had 1 cup of starter available, so did a half recipe. I used 40% fresh ground whole wheat flour. I have to say, this is a really awesome recipe you have here. I have been making bagels for years, and this has now replaced my previous recipe (of course, it was not sourdough). Thanks for sharing.
Jami says
Wow, that's high praise, Steve - thank you so much, I'm so glad this will be a go-to recipe for you!
Sue says
I'm new, so please forgive me if this has already been asked and answered. I'm just wondering if you could add the measurements in grams. Thanks!
Jami says
That's not how I normally bake, though I am trying to add it to newer recipes. I'd have to go back and test this with grams, so it may be awhile. 🙂
Joann says
That would be fab, since I also work with grams! (I live in Europe) Thanks in advance.
Drew says
I am looking forward to trying this recipe. Is your starter recently fed or can you use ‘spent’ starter just before the regular weekly feed?
Jami says
I always use active, fed starter for bagels.
Jenny says
Do you cover with plastic wrap for the 4 hour prove in the greased bowl? Or leave it uncovered?
Jami says
Cover the dough always, Jenny. Otherwise it develops a tough skin. You've already caught the yeast in the starter and once it's in the dough, there's plenty to feed it. 🙂
Joann Galea says
My bagels are ready and they are absolutely yummy! I made half the mixture and got 9 bagels...we like things smaller over here in Europe 😉 The only step I did differently was, after shaping them, I put them in the fridge, uncovered overnight to prove, and then boiled and cooked them in the oven in the morning. An absolute winner recipe!! Will definitely make more. Love from Malta...a tiny sunny island in the middle of the Mediterranean Sea!!
Jami says
Oh, your home sounds lovely - to live on a sunny island all the time? Bliss. 🙂
I'm glad these worked for you - I'll have to try the overnight proof to get the fresh bagels in the morning!
Thanks so much for the review!
Erica says
Thank you for this recipe Jami! I live in Norway and can't get a decent bagel. I've been doing the sourdough thing since quarantine started and wanted to branch out beyond bread. I found this recipe, made some everything bagel seasoning and now I'm in heaven! I halved the recipe and made 2 plain, 2 parmesan, and 2 everything bagels so I'd have variety and they are all tasty. Tusen takk fra Oslo.
Jami says
Yay! So glad this worked for you and helped to make a sad situation a bit better. 🙂 Your variations sound yummy!
Rachel Hillberg says
We've made bagels twice now following this recipe, and have already shared it with a lot of friends who wanted it! DELICIOUS. The first try, we used only wheat flour, and though dense they were great! The second time, we attempted strictly AP flour, and to be honest, I effed up a bit and didn't use enough flour, so the dough was kinda sticky and floppy... and they were STILL delicious. The egg wash is definitely superior to the milk wash, especially if you have any heavy toppings like jalapeños. But all around, this recipe is amazing and even, dare I say, fairly bomb proof! Thanks for posting this!!
Jami says
Oh, dear - well, you're right, it does show that these are pretty error-proof! Glad you like them.
spring says
I am new to bread making... like... less than a week. I wondered if you had tried freezing the bagels after the boiling and finished baking them at a later date?
Jami says
No, but I freeze them after baking and that works good for us.:)
Lara says
Thank you for this recipe—it was easy and delicious and a great way to use up a lot of starter rather than discarding!
Jami says
Yay, so glad you tried these, Lara!
Rachel says
Your soft dinner rolls are my absolute favorite and when I delved into sourdough, I converted that tried and true recipe to use my starter. So now that I've come upon this bagel recipe, I can't wait to try it!
Jami says
Wow, that's awesome, Rachel! Would you care to share the sourdough conversion for the rolls? Are they still as soft? I'd love to try it!
Andrea says
I’m making these for the second day in a row. They’re fantastic and SO EASY to make.
Question: could I shape the bagels and then let them sit overnight in the fridge? Then take them out, boil them, and then bake? I’d love to have fresh bagels in the morning. Thanks!
Jami says
I'm so glad you like these, Andrea! I haven't tried that with the bagels, though you certainly can - I'd just let the sit at room temperature for about 30 minutes before boiling.
Rachel says
I was wondering if anyone makes the the night before and then boils and bakes them in the morning. I would love to know if it worked.
Jami says
Sourdough is really good for long rising and resting in the fridge, so I think that would work fine. Just be sure to bring them to room temp before boiling and baking - about an hour on the counter should be fine.
Lorna Greene says
Jami you don't mention what size cutter to use when cutting the dough for bagels. Also you don't mention 1 1/4 cup "warm" water you just say water. I'm really enjoying your recipes.
Thanks Lorna
Jami says
Hi Lorna, I don't use a cutter - I show in the tutorial photos how I measure and cut the dough, shaping the bagels with my hands. I've updated the recipe to say warm water - thanks!
Joni says
Hi Jami,
I made these topped with “Everything” bagel seasoning and they came out wonderful and were a huge hit! I want to make them with the seasoning mixed in this time so the bottom gets more of the flavor. Should I add the seasoning (or any other add-ins like cinnamon/raisins) before or after the rise?
Jami says
Glad you like them, Joni! You can add flavorings when you add the ingredients, before kneading.
Suzette says
They came out soooo good! This is the first bagel recipe I have tried where my bagels didn’t collapse after baking. Thanks so much! I used all-purpose flour and butter instead of oil because its what I had on hand. And I let the dough sit all day on the counter because I was working. They were still amazing!
Jami says
Glad to hear it, Suzette! And that's one of the pros of working with sourdough - it's not so crucial to stop the rise as it is with yeast doughs, and often they do better with a longer rise.
Lisle says
I msde your bagels yesterday, and wow, they were the best I've every made. First time using sour dough for the levain. I've had trouble with yeasted bagels collapsing after the bake. Not these! They are just perfect. Thank you so much!
Jami says
Yeah!! I love hearing this, Lisle, so thank you for leaving a comment!
Rochelle says
Does the starter need to be fed first or can it be used straight from the fridge?
Thanks!
Jami says
It should be fed first and doubling in a couple of hours first. 🙂
Sheila says
I’ve made these twice now......and they’re delicious!!! Came out perfectly both times. I’ve also made your easy sourdough artisan bread a few times and that’s come out wonderfully as well. Not all recipes have worked out for me.....but I’ve been a complete success with your recipes! Thanks a bunch!
Jami says
I'm SO happy to know this, Shelia - thank you for letting me know!
Bobbi Jo says
I forgot to ask... do I need to add more water because of the minced onion? I'm assuming the dehydrated onions will soak up some of the water.
Jami says
Hmm, I don't know - I wouldn't at first and see what the dough is like.
Bobbi Jo says
I am wondering if you have an amount you use of minced onion and powdered onion in the recipe for the onion bagels. I've made the plain and cinnamon raisin a lot and someone ask me if I would make them some onion bagels. I found a recipe that says 1/2 c. minced onion and that just seems like a lot and it didn't say anything about onion powder. I love the bagels and my family and friends do as well. I make some at least once a week.
Jami says
If it's dehydrated onion, I'd agree with you that 1/2 cup seems too much. I'd go with 1/4 cup and maybe just 1/2 teaspoon of onion powder the first batch - if you feel it needs more you can make a note to up it later.
Linda Compton says
Fantastic recipe, made the starter from scratch and actually made a batch of bagels yesterday. Turned out great! Really prefer the texture taste they have from the store bought ones. Want to try english muffins and more bagels. Had put the rest in the refrigerator, took it out again this morning, added flour and water. I guess my question is how many days should I wait again before I can use it? Thanks again
Jami says
Congrats! Nothing like fresh sourdough bread from scratch is there? 🙂
You'll want to wait until the starter doubles in size from a feeding. Often after refrigeration, this will take a couple feedings.
Laura says
This recipe is amazing! Hubby and I eat a lot of bagels but I don't love buying from the grocery store bakery. I add a whole grain blend to half Andy everything seasoning to the other... looking forward to branching out and trying more flavors. These are perfect for us! Haven't delved into making a loaf of bread yet, but I'm curious, could this recipe be used to make a loaf pan or Dutch oven type of sourdough? Or would I need to adjust ratios?
Thanks! 🙂
Jami says
I'm glad you like these, Laura! I haven't tried making anything else with the dough, since bagel dough is different than bread. I do have a really good sourdough artisan bread, though: Sourdough Artisan Bread Give it a try!
Audrey says
I must be missing it in the recipe, but I don’t see what temperature to bake the bagels at?
Thanks!
Jami says
Click the arrow to the full printable recipe, either at the top or bottom of the article, Audrey!
Jaclyn says
This recipe is FANTASTIC! It wasn't until I started baking with sourdough that I was able to successfully make a true loaf of sandwich bread. When I came across your recipe, I knew I had to try it. My family loves these bagels! I've made them several times, always at least doubling the recipe (family of 8), always with the intention of freezing some, but they never last that long! Even for a novice sourdough baker, this recipe was easy to follow and came together beautifully. I do have a dough hook, but, always make these by hand. I find kneading dough to be relaxing.
Jami says
I'm so glad you like these as much as we do, Jaclyn and that the directions were easy to follow. It truly is my desire to have everyone be successful at baking and cooking. 🙂
Katherine says
Jaclyn, do you mind if I ask how long you knead these for? I have a dough hook and mixer, but last time I made these my mixer was really struggling and I don't want to kill it accidentally.
Jaclyn says
Hi Katherine!
I normally knead the dough around 6 minutes by hand - it's more of a feel than a time though. It just starts to look and feel right. But when I first started making these (I've lost count of the number of times and my 14 yr old daughter even made rainbow bagels), I timed it to between 4 and 6 minutes. I hope this helps!
Katherine says
Perfect! Thank you!
Joyce says
My husband is gluten sensitive and can only tolerate sourdough breads that have and overnight ferment. Can these be refrigerated overnight, if so at what point would I put them into the fridge? Thank you for all your help. Joyce
Jami says
Sourdough is usually really forgiving like that, Joyce, so I would think this would work although I haven't tried it. To experiment, give it an overnight rise at step 3 instead of the 4 hour. Then I'd bring it back to room temp before continuing and see how that works. If the bagels are flatter than you'd like, you may want to do the full 4 hr. rise after refrigerating.
Katey says
I mix my dough and let it sit on the counter overnight to ferment. Always works perfect for me.
Nikki says
Can I use discarded starter that was saved up in fridge?
Jami says
Yes, I just use it to make things that don't need strong rising, like crackers or waffles.
Dan says
Hey I love this recipe!
Cayla says
I love this recipe! I use one fifth rye flour as well as a little vital wheat gluten. Eventually, after making them about six times, I ordered some barley malt syrup -- it makes for a lovely colour, but your original recipe tastes just as good.
Jami says
That's so good to know, Cayla! I always thought they tasted similar. 🙂
Lorie says
Just wanted to drop a note to say I baked these today and they turned out great! Thanks so much for a great recipe!
Jami says
Thank you for taking the time to let me know, Lorie, I'm so happy you liked them!
Miriam Holleb says
I was so excited when I found this sourdough bagel recipe when looking for recipes other than a loaf for my starter that was growing quickly. I've made these multiple times now and everyone LOVES them. My family and friends can't get enough. I'm making them for father's day because he loves them especially! Thank you so much for sharing!
Jami says
Wow, that's awesome, Miriam! I sure know that feeling of "we can only eat so much loaf breads…" 😉
Wendy says
Thank you so much for this recipe! A friend gave me a sourdough starter and I could not get my family to enjoy the flavor of sourdough bread. These were a HUGE hit and will stay a regular in our house! I've made 3 batches(onion/garlic, cinnamon, and plain) and they've turned out perfectly every time. I do not feel the need to ever buy another store bought bagel. 🙂
Jami says
Wow, you do not know how happy that makes me, Wendy! I love helping people be free of as many store-bought things as possible. 🙂
Alana says
could you make these into a bun and stuff them...thanks!
Jami says
I haven't tried that, Alana, but I don't see why not!
A_Boleyn says
Beautiful bagels.
Mitsuko says
I made these today. I did make a couple adjustments, the major one beign I used a overnight levain in place of starter. I used half ap and half bread flour. I added 1tsp brown sugar. I Kneaded it in two batches. With the second half having cinnamon raisin mixed in. Anyway, really good bagels. Perfect bagel crumb and flavor was very good! Some of them did puff like little balls lol but not complaining there... Rather that than doughy flat breads. Thank you for the recipe.
Jami says
Glad that worked for you! Thank you for sharing.
Genet says
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 ?
Jami says
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. 🙂
Becky says
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?
Jami says
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.).
Joni says
We cut them in half before freezing so it’s easier to pull them out and pop them right into the toaster!
Holly Wolfe says
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!
Jami says
Wow, those sound amazing, Holly! Thanks so much for sharing your adaptation!
Frank Ditzler says
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)
Charis says
Made cinnamon-raisin bagels. We are all (including my toddler) enjoying them very much. Thanks for sharing!
Jami says
That sounds like a wonderful variation!
Melissa says
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!
Jami says
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!
Alicia says
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!
Jami says
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. 🙂
Teresa says
Could I let this rise overnight and finish in the morning?
Jami says
I haven't tried this, Teresa, but it may work - let us know!
MichaelH says
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).
Beth says
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!
Jami says
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. 🙂
Beth says
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?
Raquel @ Good Bad Food says
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.
Petra Blackshear says
Thank you so much for this recipe! They are so yummy!!!!
Aaron says
Thank you for the great recipe. Worked perfectly!
JustMe says
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.
Jami says
Thanks for all the great tips!
liz says
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!
Jami says
So glad to know that, Liz, thanks!
Jami says
Yeah - so glad you tried these and like them as much as we do!
Genevieve says
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!
Jami says
Wow, good for you, Genevieve - you earned those bagels for sure. 🙂
SnoWhite @ Finding Joy in My Kitchen says
I've always wanted to try sourdough bagels 🙂 Yummy!
Allie says
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!
mc says
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!
Jami @ An Oregon Cottage says
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! 🙂
mc says
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!
JustMe says
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.
Stoney Acres says
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!
Savannah McQueen says
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...
Becky says
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?
Jami says
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!).
Becky says
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.
Jami says
Yum!