Introduction

Sourdough bagels combine the tangy flavor of naturally fermented dough with a chewy, satisfying texture. These homemade bagels are boiled before baking to achieve their classic crust, then topped with melted cheddar and fresh jalapeños for a spicy kick. Perfect for a weekend baking project or a special breakfast treat.

The image shows several round bagels on a baking sheet with a light brown, slightly crispy crust. The bagel in the center is plain with a smooth, golden-brown surface and a small hole in the middle. Surrounding it are other bagels topped with melted, bubbly, and browned cheese, creating a rougher, orange-golden texture on top. The baking sheet underneath has tiny crumbs scattered around the bagels. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup active sourdough starter (bubbly and fed)
1 ½ cups warm water
4 cups bread flour
2 tsp salt
1 tbsp sugar
8 cups water
1 tbsp honey or sugar
1 cup shredded cheddar cheese
Fresh jalapeños (thinly sliced, optional)

Instructions

Step 1: In a large bowl, mix the active sourdough starter, warm water, and sugar until combined.
Step 2: Add the bread flour and salt, mixing until a shaggy dough forms.
Step 3: Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a hook attachment.
Step 4: Place the dough in a greased bowl, cover with a damp towel, and let it rise at room temperature for 8-10 hours (overnight) until doubled in size. If your kitchen is warm (over 75°F), refrigerate overnight and then let it come to room temperature to double.
Step 5: Divide the dough into 8 equal pieces and shape each into a ball. Poke a hole in the center of each ball and gently stretch it into a bagel shape about 2 inches wide.
Step 6: Place shaped bagels on a parchment-lined baking sheet, cover with a damp towel, and let rest for 30-60 minutes.
Step 7: Preheat your oven to 425°F (220°C). Bring 8 cups of water and the honey or sugar to a boil in a large pot.
Step 8: Boil 2-3 bagels at a time, cooking for 30-45 seconds on each side. Remove with a slotted spoon and return to the parchment-lined baking sheet.
Step 9: Top each bagel generously with shredded cheddar cheese and sliced jalapeños if desired.
Step 10: Bake for 20-25 minutes until the bagels are golden brown and the cheese is bubbly and slightly crispy.
Step 11: Let the bagels cool on a wire rack for 10 minutes before serving. Enjoy plain or with cream cheese.

Tips & Variations

Use a stand mixer for easier kneading if you have one available.
Try different toppings such as everything bagel seasoning, sesame seeds, or caramelized onions.
For a sweeter option, omit jalapeños and add cinnamon sugar on top after boiling.
If your starter isn’t very active, extend the rise time or keep the dough in a warmer spot to help it double properly.

Storage

Store bagels in an airtight container or plastic bag at room temperature for up to 2 days. For longer storage, freeze the bagels individually wrapped for up to 3 months. To reheat, toast slices or warm whole bagels in a 350°F oven until heated through for best texture.

How to Serve

A close-up view of a bagel sandwich held by a woman's hand with light pink nail polish, broken in half to show its inside. The bagel has two layers: a golden brown, slightly crispy crust on the outside and a soft, airy white bread inside with holes scattered throughout. Between the two halves, there is a thick, smooth layer of white cream cheese spread evenly. In the background, more bagels with a golden brown crust and a blurred milk bottle with a blue cap sit on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry yeast instead of sourdough starter?

Yes, you can substitute about 2 teaspoons of active dry yeast and reduce the rising time to 1-2 hours since dry yeast works faster than sourdough starter.

How do I know if my dough has risen enough?

The dough should roughly double in size and feel airy and light when gently pressed with a finger. If it springs back slowly, it’s ready for shaping.