Lemon-Scented Sourdough Bagels

Name: Lemon-Scented Sourdough Bagels
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 bagels
Ingredients: 3 cups all-purpose flour; 1 1/2 cups active sourdough starter; 1/2 cup warm water; 1 tablespoon sugar; 1 teaspoon salt; Zest of 1 lemon; 1 tablespoon lemon juice; Water; 1 tablespoon baking soda; 1 tablespoon lemon juice; Coarse sea salt; Poppy seeds; Sesame seeds

Highlighted under: Quick & Easy

I love making Lemon-Scented Sourdough Bagels because they bring a bright, zesty flavor to a classic breakfast favorite. The combination of tangy lemon and the natural acidity of sourdough creates a delightful contrast that elevates the ordinary bagel into something truly special. I find that this recipe not only yields perfectly chewy bagels with a beautifully crispy crust, but the aroma while they’re baking is absolutely irresistible. It's a simple way to impress family or guests with a homemade touch that feels gourmet.

Created by

Lara

Last updated on 2026-01-25T20:01:28.363Z

When I first decided to make these Lemon-Scented Sourdough Bagels, I wasn't sure how the lemon would work with the sourdough's distinct flavor. To my delight, the lemon zest infuses the dough with a fresh aroma while it rises. I decided to experiment with a touch of lemon juice in the boiling water, and that decision brought out even more brightness in the finished product.

Another tip I discovered is to let the bagels rest longer after boiling and before baking. This allows them to develop an even chewier texture. When my family tried them for breakfast, the combination of lemon zest and the chewy bagel was a hit, making it a go-to recipe in our household.

Why You Will Love These Bagels
Bright and refreshing lemon flavor that wakes up your taste buds
Chewy texture that remains satisfying and robust
Perfectly crispy crust with a soft interior for any topping
Ideal for brunches or as a gourmet snack

The Role of Sourdough Starter

The sourdough starter is the backbone of these bagels, providing not just leavening but also a distinct tanginess that complements the bright lemon flavor. Make sure your starter is active and bubbly; this ensures that it has enough yeast and bacteria to properly ferment the dough. If you're unsure, perform the 'float test' by dropping a spoonful of your starter in a glass of water; it should float if it's sufficiently active.

If you don't have a sourdough starter on hand, you can create a quick substitute by mixing 1 cup of flour with 1 cup of water, letting it sit out at room temperature for a few days until it bubbles. Just note that the flavor profile will differ from using an established starter. The acidity from the sourdough adds a unique complexity and improves the texture, promoting that signature chewiness.

Shaping and Boiling for Texture

Shaping the bagels correctly is crucial for achieving the traditional chewy texture. After dividing the dough, ensure to roll it tightly into a ball before forming a hole. Use a gentle twisting motion to create an even hole, which helps maintain the bagel's shape during boiling and baking. If the holes close up slightly during the rise, you can re-punch them just before boiling to maintain their form.

Boiling the bagels with baking soda and lemon juice helps develop a beautiful crust. The baking soda creates a slightly alkaline environment, which contributes to the bagels' glossy finish and contrasts nicely with the sourdough's acidity. Ensure the water is simmering and not at a full boil to prevent the bagels from becoming too tough. Boil each side for 1-2 minutes until they puff slightly; you'll notice the surface starts to become a bit firmer.

Ingredients

For the bagels:

3 cups all-purpose flour
1 1/2 cups active sourdough starter
1/2 cup warm water
1 tablespoon sugar
1 teaspoon salt
Zest of 1 lemon
1 tablespoon lemon juice

For boiling:

Water
1 tablespoon baking soda
1 tablespoon lemon juice

For topping (optional):

Coarse sea salt
Poppy seeds
Sesame seeds

Ensure to have everything ready before you start for a smooth process.

Instructions

Prepare the dough

In a large mixing bowl, combine the flour, sourdough starter, warm water, sugar, salt, lemon zest, and lemon juice. Mix until a dough forms, then knead for about 10 minutes until smooth and elastic.

First rise

Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise for 1-2 hours, or until doubled in size.

Shape the bagels

Once risen, divide the dough into 8 equal pieces. Roll each piece into a ball, then use your finger to create a hole in the center to form bagels. Place them on a parchment-lined baking sheet.

Boil the bagels

Bring a large pot of water to a simmer. Add baking soda and lemon juice. Gently boil each bagel for 1-2 minutes on each side, then return them to the baking sheet.

Bake the bagels

Preheat your oven to 425°F (220°C). Bake the boiled bagels for 20-25 minutes or until golden brown. Allow to cool on a wire rack before serving.

Serve with your favorite toppings and enjoy fresh!

Pro Tips

For a more intense lemon flavor, consider adding a bit more zest and a drizzle of honey on top after baking.

Storage and Freshness Tips

To keep your Lemon-Scented Sourdough Bagels fresh, store them in a paper bag at room temperature for 1-2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. When ready to enjoy, simply remove the bagel from the freezer and let it sit at room temperature for about 15 minutes, then toast or bake until warmed through.

If you find your bagels a bit stale after storage, you can revive them by placing them in a 350°F (175°C) oven for 5-10 minutes. This reheating method not only restores freshness but also re-crisps the crust, making them enjoyable again. It's a handy tip for meal prep days when you want to prepare a batch ahead of time.

Serving Suggestions

These zesty bagels are fantastic on their own, but you can elevate them even further with creative toppings. Try spreading a light layer of cream cheese and adding slices of smoked salmon for a gourmet brunch option. For a sweet twist, top them with ricotta cheese, a drizzle of honey, and fresh berries; the lemon flavor pairs beautifully with fruit.

For a fun twist, consider using these bagels for sandwiches. Their chewy texture holds up well against even hearty fillings. Roast turkey, cream cheese, and arugula make a delightful combination that captures both savory and light flavors, perfect for a picnic or casual lunch.

Questions About Recipes

→ Can I make these in advance?

Yes, you can shape the bagels and refrigerate them overnight before boiling and baking.

→ What can I do with leftover bagels?

Slice and freeze leftover bagels to toast later. They can also be made into bagel chips.

→ Can I use whole wheat flour?

Absolutely! You can substitute half of the all-purpose flour with whole wheat flour for a healthier version.

→ How do I know when the bagels are done baking?

The bagels should be golden brown and sound hollow when tapped on the bottom.