Sourdough Bagels Recipe for Homemade Breakfast

The Heart of the Bagel

Let’s talk about our sourdough starter. I call mine “Bubbles.” It’s a living thing. You feed it flour and water. In return, it makes your bread rise. It gives our bagels a special, tangy taste.

Mixing the dough is the first step. It will feel very stiff and tough. Do not worry. That is how it should be. Just keep mixing. Soon, it will become one soft ball. I find this part very satisfying. What do you call your sourdough starter?

A Lesson in Patience

Now we wait. The dough must rest for many hours. This slow fermentation is the secret. It develops that wonderful sourdough flavor. It also makes the bread easier for our bodies to enjoy.

This matters because good food cannot be rushed. While it rests, I tidy my kitchen. Or I read a book. The waiting is part of the magic. What is your favorite thing to do while you wait for dough to rise?

Shaping Our Breakfast

After the long wait, we shape the bagels. Divide the dough into eight pieces. Roll each one into a ball. Then, poke your finger right through the middle.

I still laugh at that. The first time I made bagels, my holes were too small. They baked shut. I had little rolls instead of bagels. So, stretch that hole nice and wide. It will shrink back a bit, I promise.

The Secret Boiling Step

Here is the bagel’s big secret. Before they bake, they take a quick bath. We boil them in water with baking soda and sugar. This gives them that famous chewy crust.

*Fun fact*: The boiling step sets the outside of the bagel. This stops it from rising too much in the oven. That is how we get the dense, chewy texture we all love. Isn’t that clever?

The Final Reward

Now for the best part. The baking. Your kitchen will smell amazing. It will smell like a real bakery. You baked that. You made this wonderful breakfast from scratch.

This matters because cooking for others is an act of love. A warm, homemade bagel says “I care about you.” It is a simple, powerful thing. Which topping will you try first: sesame seeds, everything seasoning, or just plain?

Ingredients:

Ingredient	Amount	Notes
sourdough starter	1/2 cup	bubbly and active
water	1 cup
honey	2 tablespoons
salt	2 teaspoons
unbleached all purpose flour	4 cups
water	2 quarts	for boiling
baking soda	1 tablespoon	for boiling
brown sugar	1 tablespoon	for boiling

My Sourdough Bagels: A Labor of Love

Good morning, my dear. There’s nothing like a warm bagel for breakfast. I remember my own grandma teaching me this recipe. The kitchen always smelled so wonderful. It was a happy, floury mess. I still laugh at that.

Making bagels is a little project. It takes some time, but it’s worth it. You get to see your sourdough starter come to life. It’s like a little kitchen friend. Doesn’t that smell amazing? Let’s get our hands dusty with flour.

Making the Dough

Step 1: First, we wake up our dough. Put your starter, water, honey, and salt in a bowl. Add two cups of flour and mix it slowly. It will look shaggy and sticky at first. Just be patient with it. The mixer does the hard work for you.

Step 2: Now, add the rest of the flour, a little at a time. The dough will get stiff. That’s how bagel dough should feel. Switch to the dough hook and let it knead. You want a smooth, soft ball. (My hard-learned tip: too much flour makes tough bagels!).

Step 3: Cover the bowl with a damp cloth. Let it rest on the counter overnight. This is the long nap. The dough will slowly grow and get bubbly. I always check on it before I go to bed. It feels like a little miracle.

Shaping and Baking

Step 4: In the morning, punch the dough down. It will sigh and deflate. Divide it into eight equal pieces. Shape each into a ball, then poke a hole in the middle. Stretch the hole wide. Why do we make the hole so big? Share below!

Step 5: Let your shaped bagels rise again. They should look nice and puffy. Now, get a big pot of water boiling. Add the baking soda and brown sugar. This bath is what makes the crust chewy. It’s the bagel’s secret.

Step 6: Gently boil each bagel for one minute per side. Then, place them on a baking sheet. Bake until they are a beautiful golden brown. Your whole house will smell like a bakery. It’s the best smell in the world.

Cook Time: 25 minutes
Total Time: 12-16 hours (mostly resting)
Yield: 8 bagels
Category: Breakfast, Baking

Three Fun Twists to Try

Once you master the plain bagel, you can get creative. I love adding little surprises to the dough. It makes each batch a new adventure. My grandson loves the “everything” one. He always asks for extra seasoning.

• Cinnamon Raisin Swirl: Roll out the dough and sprinkle with cinnamon sugar. Add a handful of raisins, then roll it up tight.
• Everything But The Bagel: Right after boiling, dip the top in seeds and salt. You know, the classic seasoning mix we all love.
• Cheesy Garlic: Mix some shredded cheddar and a pinch of garlic powder into the flour. So good with tomato soup!

Which one would you try first? Comment below!

Serving Your Beautiful Bagels

A warm bagel is a perfect breakfast all by itself. But you can make it extra special. I love a thick smear of cream cheese. Sometimes I add thin slices of cucumber. It feels so fancy and fresh.

For a bigger meal, try a fried egg on top. A little crispy bacon is nice too. Or just a simple pat of butter that melts right in. It’s a wonderful start to any day. It always makes me smile.

For a drink, a tall glass of cold milk is perfect. Or a fresh-squeezed orange juice. For the grown-ups, a hot cup of black coffee pairs beautifully. It cuts through the richness just right.

Which would you choose tonight?

Keeping Your Homemade Bagels Fresh

Let’s talk about keeping your bagels tasty. A bread box on the counter is best for a day or two. For longer storage, pop them in the freezer. Just slice them first for easy toasting.

I remember my first batch of bagels. I left them all out. They went stale so fast. My grandson taught me the freezer trick. Now I always have a bag ready.

Batch cooking saves you time on busy mornings. You do the work once. Then you enjoy homemade breakfasts all week. This matters because a good start to your day is so important.

To reheat, just toast a frozen slice. It brings back that fresh-baked warmth. Have you ever tried storing bagels this way? Share below!

Simple Fixes for Bagel Troubles

Is your dough too sticky? Just add a little more flour. Sprinkle it in slowly while you mix. The dough should feel soft but not stick to your hands.

I once made bagels that were flat as pancakes. My kitchen was too cold for the rise. Now I let them rest in a warm spot. This helps them get nice and puffy.

Do your bagels taste a bit bland? Do not skip the boiling step. It gives them that classic chewy crust. This matters because texture is part of the flavor.

Fixing small problems builds your cooking confidence. You learn what to do next time. Which of these problems have you run into before?

*Fun fact: The hole in the bagel helps it cook evenly all the way through!*

Your Bagel Questions Answered

Q: Can I make these gluten-free?

A: Yes, use a good gluten-free flour blend. The texture will be a bit different but still good.

Q: Can I make the dough ahead?

A: Absolutely. Let it ferment in the fridge overnight. This slows everything down nicely.

Q: What can I use instead of honey?

A: Maple syrup works just fine. It gives a little sweetness like the honey does.

Q: Can I make a smaller batch?

A: Of course. Just cut all the ingredients in half. You will get four lovely bagels.

Q: Are toppings necessary?

A: No, they are just for fun. Sesame seeds or coarse salt are my favorites. Which tip will you try first?

Sharing the Kitchen Love

I hope you love making these bagels. There is nothing like a warm kitchen. The smell of baking bread is pure happiness.

I would love to see your creations. Your perfect, golden-brown bagels make me smile. Have you tried this recipe? Tag us on Pinterest!

Thank you for baking with me today. I am so glad we shared this time together.

Happy cooking!

—Fiona Brooks.