There’s something utterly satisfying about baking your own sourdough bagels that marry the perfect chewy texture with a golden crust. These sourdough bagels topped with crispy bacon bring a savory twist to a classic treat, making breakfast or brunch truly memorable. The combination of the tangy sourdough flavor and the smoky crunch of bacon creates an irresistible aroma and taste that fills your kitchen with warmth.
Whether you enjoy them fresh from the oven or as a base for your favorite sandwich, these bagels offer a delightful balance of softness inside and crispness outside. With simple ingredients and a bit of time, you can master this deliciously indulgent bagel experience that’s both hearty and comforting.
- Uses naturally fermented sourdough starter for rich, tangy flavor
- The crispy bacon topping adds smoky, savory crunch for extra indulgence
- Soft and chewy interior with a golden, crisp crust—the perfect bagel texture
- Versatile enough for breakfast, brunch, or hearty sandwiches
Ingredients
- Active sourdough starter (fed): Provides natural fermentation and flavor development, essential for the perfect bagel texture and tang.
- Warm water: Activates the starter and hydrates the dough to create a smooth, workable consistency.
- Bread flour: High protein flour that builds strong gluten, resulting in chewy and elastic bagels.
- Sugar or honey: Feeds the yeast and enhances browning, contributing to bagels’ beautiful golden crust.
- Salt: Balances flavor and strengthens gluten for proper dough structure and bite.
- Water for boiling: Used to pre-cook bagels, creating a shiny crust and chewy texture.
- Honey or baking soda (for boiling water): Adds slight sweetness or alkalinity to improve bagel crust and color.
- Crispy bacon slices: Broken into pieces, they top the bagels, infusing smoky flavor and crisp texture.
- Optional toppings: Everything bagel seasoning, sesame seeds, or poppy seeds for added crunch and visual appeal.
Instructions
- Make the Dough
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In a large bowl, combine the active sourdough starter, warm water, and sugar or honey. Mixing these ingredients activates the natural yeast and starts fermentation. Gradually add the bread flour and salt while stirring until a dough forms. Knead for 8–10 minutes until smooth and elastic, which develops gluten for that classic chewy bagel texture.
- Let Dough Rise
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Place the dough into a lightly oiled bowl, cover it to prevent drying, and let it rise at room temperature for 4–6 hours. The dough should nearly double in size, which indicates proper fermentation and flavor development from the sourdough starter.
- Shape the Bagels
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Punch down the risen dough to release built-up gases. Divide it into 8 equal pieces, then roll each into a smooth ball. Create a hole in the center of each ball and stretch gently into a bagel shape. Place the shaped bagels on a parchment-lined tray, cover, and let rest for 30–45 minutes to slightly puff up, helping them maintain their shape during boiling and baking.
- Boil the Bagels
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Preheat your oven to 220°C (425°F). Bring 2–3 quarts of water to a gentle boil and add honey or baking soda. Boil the bagels in batches, cooking each side for 1–2 minutes. Boiling gelatinizes the starch on the exterior, creating that famous shiny, chewy crust. Remove with a slotted spoon and place back on the tray to drain excess water.
- Add Toppings and Bake
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Lightly brush each boiled bagel with water or an egg wash to help toppings stick and promote browning. Press crispy bacon pieces firmly on the top of each bagel along with any optional toppings you prefer. Bake for 18–22 minutes until golden brown and crisp, locking in flavors and textures perfectly.
- Serve and Enjoy
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Serve the bagels warm, paired with cream cheese, butter, or your favorite spreads. They also make excellent bases for hearty breakfast sandwiches. The contrast of chewy bagel, crispy bacon, and creamy toppings is simply irresistible.
- Using bread flour is key to achieve the signature chewy texture that defines an authentic bagel.
- Adding bacon just before baking keeps it crisp and flavorful without becoming soggy.
- Feel free to experiment by adding sharp cheddar or scallions for extra savory notes.
- Keep bagels stored in an airtight container for up to 3 days or freeze leftovers for longer storage.
Storage Tips
Store bagels in an airtight container at room temperature for up to three days to maintain freshness. For longer storage, freeze the bagels in a sealed bag and thaw them at room temperature before reheating.
Serving Suggestions
Enjoy these sourdough bagels warm with cream cheese, butter, or avocado spread. They also pair beautifully with eggs, cheese, or fresh veggies for a satisfying breakfast sandwich or brunch treat.
- Ensure your sourdough starter is active and bubbly before starting to guarantee good rise and flavor.
- Boiling bagels in water with honey provides a subtle sweetness and helps develop the crust color.
- Use a slotted spoon for gentle handling during boiling to maintain the bagel shape.
- Press toppings firmly onto boiled bagels to ensure they stick during baking and stay crispy.
FAQs
- Can I use instant yeast instead of sourdough starter?
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Yes, but the flavor will be less complex. Using instant yeast may reduce fermentation time and alter texture.
- Why do bagels need to be boiled before baking?
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Boiling sets the crust and creates a chewy texture by gelatinizing the starch on the surface, a key step in traditional bagel making.
- How can I get crispy bacon without it becoming rubbery?
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Cook bacon separately until fully crispy, then add pieces on top just before baking the bagels to keep them crunchy.
- Can I store these bagels longer than 3 days?
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Yes, freezing is recommended for longer storage. Freeze bagels in an airtight bag and thaw before reheating.
- What if my dough doesn’t rise much?
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Your sourdough starter might not be active enough. Feed it regularly and ensure it’s bubbly before using for best results.
- Can I add other toppings besides bacon?
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Absolutely! Everything bagel seasoning, sesame seeds, poppy seeds, or even cheese and herbs make great additions.
Sourdough Bagels with Bacon
Equipment
- 1 large bowl
- 1 parchment-lined tray
- 1 slotted spoon
- 1 oven preheated to 425°F
- 1 pot for boiling water
Ingredients
- 1 cup active sourdough starter fed
- 1 cup warm water
- 3 to 4 cups bread flour
- 1 tablespoon sugar or honey
- 2 teaspoons salt
- 2 to 3 quarts water
- 2 tablespoons honey or baking soda
- 8 to 12 slices crispy bacon broken into pieces
- optional: everything bagel seasoning sesame seeds, poppy seeds
Instructions
- In a large bowl, combine the sourdough starter, warm water, and sugar until integrated.
- Gradually add bread flour and salt, mixing until a dough forms.
- Knead the dough for 8 to 10 minutes until smooth and elastic, incorporating flour as necessary.
- Place the dough into a lightly oiled bowl, cover, and allow it to rise for 4 to 6 hours until nearly doubled.
- Punch down the dough and divide into 8 equal portions.
- Shape each piece into a ball, poke a hole through the center, and stretch it to form a bagel shape.
- Arrange shaped bagels on a parchment-lined tray, cover, and let rest for 30 to 45 minutes.
- Preheat oven to 425°F (220°C).
- Bring water and honey or baking soda to a gentle boil in a large pot.
- Boil the bagels in batches for 1 to 2 minutes on each side using a slotted spoon to transfer them.
- Place boiled bagels back on the tray. Brush each with water or egg wash.
- Press bacon pieces and any optional toppings onto the bagels.
- Bake the bagels for 18 to 22 minutes until golden brown and crispy.
- Serve warm with cream cheese, butter, or favorite spreads.
Notes
- Use bread flour for a chewy texture.
- Add bacon just before baking to maintain crispiness.
- Optional additions: sharp cheddar or scallions enhance flavor.
- Store in airtight container up to 3 days; freeze extras for longer.
