Chewy Homemade Sourdough Bagels Recipe

Ready to bake Soft and Chewy Sourdough Bagels at home? This recipe delivers honest-to-goodness bakery-style bagels with a blissfully chewy crust and soft, flavorful crumb—all thanks to the natural magic of sourdough starter and a few simple ingredients. It’s the answer to every bagel craving, right in your own kitchen.

Ingredients You’ll Need

You might be surprised at how simple the ingredient list is! Each one works hard to create Soft and Chewy Sourdough Bagels with an irresistible crust, toothsome interior, and rich, slightly sweet flavor.

• Active, bubbly sourdough starter: This is the star of the show, lending natural leavening and that signature tangy sourdough flavor—make sure it’s lively and recently fed for best results.
• Warm water: Just the right temperature wakes up your starter and hydrates the dough without slowing things down.
• Bread flour: It’s the secret to classic bagel chew, with its high protein content supporting the signature texture.
• Sugar: Just a touch for gentle sweetness and to round out the flavor profile without making the bagels taste dessert-like.
• Salt: Essential for bringing out the full rich flavor and controlling the fermentation.
• Honey (for the boil bath): A little in the boiling water is the traditional bagel trick—it helps develop that shiny, caramelized crust you crave.

Variations

The beauty of Soft and Chewy Sourdough Bagels is how easy it is to put your own spin on them. Change up the flour, mix-ins, toppings, or flavors—whatever suits your mood or pantry!

• Everything Bagels: Sprinkle a mix of sesame, poppy, dried onion, garlic flakes, and sea salt on top just before baking for a deli classic.
• Sweet Cinnamon Raisin: Fold a handful of raisins and a teaspoon of cinnamon into the dough after kneading for a bakery-style treat.
• Whole Wheat Upgrade: Swap up to half the bread flour for whole wheat flour for extra nutrition and an earthier flavor.
• Seed Lovers: Top with black or white sesame, pumpkin seeds, or sunflower kernels for crunch and visual pop.
• Dairy-Free: These bagels are naturally dairy-free—just double-check your toppings if you’re adding spreads or extras!

How to Make Soft and Chewy Sourdough Bagels

Step 1: Make the Dough

In a large bowl, combine your bubbly sourdough starter with warm water and sugar. Give everything a good mix until it turns into a milky, slightly frothy liquid. Grab a sturdy spoon or dough whisk for easier mixing—and don’t worry if it looks a little ragged at first!

Step 2: Add Flour and Salt, Then Knead

Add the bread flour and salt straight into your bowl. Mix everything together until a shaggy dough forms, then dive in with your hands and knead energetically for 5–6 minutes. This is a stiff dough, so expect a bit of a workout! Hand-kneading gives bagels their signature soft and chewy texture, so take your time and enjoy the process.

Step 3: Rest the Dough

Cover your bowl and let the dough rest for an hour. This little break helps the flour fully hydrate and takes some of the edge off that initial stiffness, making stretch and folds a breeze.

Step 4: Stretch and Fold

After the hour, use your hands to gently stretch, fold, and press the dough for about 30 seconds. This step strengthens the dough’s gluten network, ensuring every sourdough bagel comes out perfectly chewy.

Step 5: Bulk Rise

Cover the dough and let it rise in a warm spot until doubled in size—usually 8 to 12 hours, depending on your kitchen temperature. This slow fermentation is where all that deep sourdough character develops, so don’t rush!

Step 6: Shape and Divide

Turn out the dough onto your work surface (no flour needed here). Gently flatten it into a rectangle about half an inch thick, then cut into 8 wedge-shaped pieces—cutting it pizza-style makes dividing super simple and keeps bagels even.

How to Serve Soft and Chewy Sourdough Bagels

Garnishes

There’s a world of fun to be had with bagel toppings! Classic sesame or poppy seeds, a sprinkle of everything bagel seasoning, or even a dusting of flaky sea salt look beautiful and add a savory punch. For sweeter moments, try brushing with a little maple syrup or dusting with cinnamon sugar after baking.

Side Dishes

Round out your Soft and Chewy Sourdough Bagels with velvety cream cheese, whipped butter, or a pile of smoked salmon for that ultimate brunch experience. Fresh fruit, crisp salad greens, or even a creamy egg salad are guaranteed winners on the side.

Creative Ways to Present

Build a vibrant bagel board for brunch, stacking Soft and Chewy Sourdough Bagels with spreads, sliced veggies, lox, cheese, and pickles. Or take things up a notch and transform them into epic breakfast sandwiches—think eggs, avocado, and bacon—or mini bagel sliders for a fun savory snack platter.

Make Ahead and Storage

Storing Leftovers

Once your Soft and Chewy Sourdough Bagels are cool, store extras in a paper bag inside a bread box or lightly covered on the counter for one to two days. They’ll stay soft and delicious without drying out.

Freezing

These bagels are freezer superstars! Slice them in half, wrap tightly, and pop them in a freezer-safe bag. They’ll keep well for up to three months—just grab and go when you need that homemade bagel fix.

Reheating

For the freshest taste, thaw frozen bagels at room temp or give a quick zap in the microwave, then toast gently until warm and crisp. That’s how you enjoy Soft and Chewy Sourdough Bagels that taste just-baked, even days later!

FAQs

Final Thoughts

If you love the comforting aroma of fresh bread and crave that irresistible bagel chew, these Soft and Chewy Sourdough Bagels deserve a spot on your weekend baking list. They’re so rewarding to make—and even more joyful to share. Don’t be surprised when your first bite makes you seriously proud of your homemade baking skills!

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