There’s something special about homemade bagels, especially when made with sourdough. These small-batch sourdough bagels are perfect for when you’re craving fresh, chewy bagels but don’t want a huge batch. With just a few simple ingredients and some love, you’ll have four golden, bakery-worthy bagels ready to enjoy.
Why Make Sourdough Bagels?
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Flavorful and Chewy: The sourdough starter adds a tangy depth that elevates these bagels beyond your typical recipe. Boiling the dough creates that classic chewy texture.
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Small Batch: Ideal for smaller households or when you want a quick baking project without a ton leftovers.
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Customizable: Add your favorite toppings like sesame seeds, everything seasoning, or even cinnamon sugar.
Storage and Reheating
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Storage: Keep leftover bagels in an airtight container at room temperature for up to 2 days or freeze for longer storage.
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Reheating: Refresh by toasting or warming in the oven at 350°F for about 5 minutes.
How to Freeze Bagels
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Cool Completely: Ensure the bagels are fully cooled on a wire rack before freezing. This prevents ice crystals from forming and keeps them from becoming soggy.
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Wrap Individually: Wrap each bagel tightly in plastic wrap or aluminum foil to prevent freezer burn.
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Place in a Freezer Bag or Container: Place the wrapped bagels in a freezer-safe zip-top bag or airtight container. Label with the date for reference.
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Freeze: Store in the freezer for up to 3 months for the best quality.
How to Reheat Bagels from Frozen
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To Toast Directly from Frozen: Slice the frozen bagel in half and place it in a toaster or toaster oven. Toast on a medium setting until warmed through and crisp.
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To Reheat Whole: Wrap the frozen bagel in aluminum foil and bake in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through. For a slightly crisp exterior, remove the foil during the last 3-5 minutes.
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Microwave (Quick Method): Place the frozen bagel on a microwave-safe plate and cover with a damp paper towel. Microwave for 20-30 seconds, then toast or warm in the oven to restore texture.
Small Batch Sourdough Bagels
Ingredients
- 100g active sourdough starter
- 200g warm water
- 320g bread flour
- 8g salt
- Semolina flour for dusting
- 1 tbsp honey (for boiling water)
- 1 egg for egg wash (optional)
- Toppings (optional)
Bagel Sandwich
- 1 bagel, sliced
- chive and green onion cream cheese
- arugula
- sliced tomato
- 1 egg
- cheddar cheese, grated or sliced
Instructions
- In a mixing bowl, combine starter and water until well mixed. Add the flour and salt. Use a rubber spatula until a rough dough forms, then knead by hand or in a stand mixer until smooth and elastic (about 8-10 minutes).
- Cover the dough with plastic wrap and refrigerate overnight (8-12 hours) for a slow ferment and more flavor. I left it on the counter overnight since it is so cold in the house right now. You can also make the dough in the morning and let it rise at room temperature for 3-4 hours, or until it has doubled in size.
- Dump out dough onto lightly floured surface and divide into 4 equal pieces. Roll each piece into a ball, then poke a hole in the center with your thumb. Gently stretch the hole to about 2 inches wide, forming a bagel shape. Place the shaped bagels on a parchment lined baking sheet dusted with semolina flour.
- Cover the bagels with a damp cloth and let them rest for about 30 minutes to an hour until slightly puffy.
- Preheat your oven to 425°F (220°C). Bring a pot of water to a boil and add the honey. Boil each bagel for about 30 seconds on each side. Remove with a slotted spoon and place back on the baking sheet. Brush with egg wash and sprinkle on toppings.
- Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown.
- Let the bagels cool on a wire rack and enjoy!
- Spread cream cheese on both sides of bagel. Add arugula and sliced tomato.
- Cook egg to your preference. When it is almost completely cooked add the cheese on top so it can begin to melt.
- Add egg to sandwich. Place other half of bagel on top and enjoy!
