Easy Sourdough Bagel Chips Recipe (2024)

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These crunchy and salty sourdough bagel chips just can’t be beat! With only 3 simple ingredients needed and baked in minutes, you can enjoy this easy recipe in no time. I am sure these homemade bagel chips will be a crowd favorite and superior to any bag of bagel chips bought from the grocery store.

Easy Sourdough Bagel Chips Recipe (1)

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Sourdough Bagel Chips

As someone who loves to bake sourdough bread, I have made my family a plethora of different sourdough creations. We’ve enjoyed countless loaves of homemade bread, desserts, breakfast meals, you name it! But one of our family favorites has to be homemade sourdough bagels. (Homemade sourdough bagel recipe coming soon on the blog! Yay!!) There is just something special about fresh bagels – the soft chewy texture with a slight crunch on the outer layer – to die for!

Now in the slight chance that we even have some bagels left over past their prime in my house, sourdough bagel chips are the perfect rescue recipe. So think again before throwing them in the trash! These once-stale bagels can be transformed into a delightful golden snack to be enjoyed alone or paired with your favorite spread. What a great way to make homemade bagels and turn them into crunchy bagel chips.

Take them to your next gathering, or hide them for your “just me” snack, I won’t tell. The best part about this crunchy snack is you only need a few ingredients and a short bake time before they become oh, so addicting.

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Easy Sourdough Bagel Chips Recipe (2)

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How are Sourdough Bagel Chips Different?

Sourdough bagel chips are made using sourdough bagels. This type of bagel uses a sourdough starter instead of commercial yeast. When using a starter, the baker needs to allow the dough time to ferment. Fermentation creates bubbles, which we need in order for the dough to rise. Due to the long fermentation of the dough, sourdough is easier for our bodies to digest. Natural components found in grains are broken down to allow for easier nutrient absorption, thus making these sourdough bagel chips a healthier, yet yummy, snack!

How Long Do Sourdough Bagel Chips Last?

Homemade bagel chips will last about 1-2 weeks when stored at room temperature in an airtight container. If they need a little extra crunch, toss them back into the oven for about 5 minutes and they will crisp right up! Are the chips hard as a rock? Place them in a microwave with a damp paper towel for 30 seconds to soften them.

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How to Serve Sourdough Bagel Chips –

Though they are simply delicious eaten stand-alone, your self-control will be tested if you dip the sourdough bagel chips into your favorite dip or spread. My personal favorite is with hummus or a port-wine cheese spread. (My mouth is watering just thinking about it!) Yet the options don’t just end there. These crispy bagel chips are delicious as croutons on top of a fresh salad or sprinkled on top of a warm bowl of soup. In addition to these great ideas, you can also add these sourdough bagel chips to your own homemade Chex Mix or serve them up fancy on a charcuterie board. Yum!

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Supplies Needed:

Ingredients Needed:

  • Sourdough Bagels – If you are craving a more savory snack, then I suggest using either a plain, everything, sesame seed, poppy seed, or even a cheesy kind of sourdough bagel. If you are leaning more towards a sweet bite, then plain or cinnamon raisin sourdough bagels would be a better option.
  • Fat – Olive oil or melted butter will help crisp up those bagel slices nicely to get that crunch you are craving.
  • Seasonings – This recipe is very versatile, so experiment to discover your favorite additional flavor. You can find suggested seasoning combinations below!
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Suggested Toppings:

  • Salt + Garlic – 1/2 tsp sea salt, 1 tsp of garlic powder
  • Salt + Pepper – 1/2 tsp salt, 1/8 tsp of ground pepper
  • Garlic + Parmesan Cheese – 1/2 tsp salt, 1 tsp of garlic powder, 2 T of Parmesan cheese
  • Everything Bagel Seasoning – 2 T of Everything Bagel Seasoning
  • Cinnamon & Sugar – 1 tsp cinnamon, 1 T sugar
  • Italian Seasoning – 1/2 tsp salt, 2 tsp Italian seasoning, 2 T of Parmesan cheese

How to Make Sourdough Bagel Chips:

  1. Preheat oven to 350 degrees. Slice bagels into 1/8′ slices and place on a baking sheet in a single layer. Do not worry if the chips are not perfectly uniform – they will still be just as delicious!
  2. Drizzle or brush olive oil with a pastry brush on each side of the sourdough bagel slices.
  3. Sprinkle salt or your choice of seasoning over the bagel pieces. Mix with your hands to coat bagel chips on each side.
  4. Next, place the pan on the center rack of your preheated oven and bake for about 10 minutes or until crispy and golden brown.
  5. Remove the sheet pan from the oven and cool for a few minutes before snacking with your favorite spreads.
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Tips for Success:

  • For best results, make sure to spread the bagel slices in an even layer so that every chip will get nice and crispy.
  • You can use fresh bagels to make this scrumptious snack, but dry, stale bagels will also get you that crunchy bite. Plus, even better when there is no waste!
  • If you are looking for a super crunchy bite, bake the sourdough bagel chips in the oven for 5 more minutes.
  • Serve with your favorite dip, as a crouton, on a charcuterie board, or add to your favorite salty snack mix.

Dips + Spreads for Sourdough Bagel Chips:

I personally think the best way of eating this addictive snack is just as is, but the flavors are brought to a whole other level when accompanied by a favorite dip or spread. Here are a few suggestions that sound delish!

  • Hummus
  • Spinach Artichoke Dip
  • 7-Layer Dip
  • Beer Cheese Dip
  • French Onion Dip
  • Cream Cheese Ball
  • BLT Dip

Happy snacking!

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OTHER SOURDOUGH RECIPES TO TRY:

  • Homemade Sourdough Bagels
  • Cast Iron Quiche with a Sourdough Crust
  • Cheddar and Chive Savory Sourdough Irish Soda Bread
Easy Sourdough Bagel Chips Recipe (8)

Easy Sourdough Bagel Chips

Yield: 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

These crunchy on the outside and chewy in the middle sourdough bagel chips just can't be beat! With only 3 simple ingredients needed and baked in minutes, you can enjoy this easy recipe in no time.

Ingredients

  • 2 Sourdough Bagels
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • seasonings of choice (optional)

Instructions

    1. Preheat oven to 350 degrees.

    2. Slice bagels into 1/8' slices and place on a baking sheet in a single layer. Do not worry if the chips are not perfectly uniform - they will still be just as delicious!

    3. Drizzle or brush olive oil with a pastry brush on each side of the sourdough bagel slices.

    4. Sprinkle salt or seasoning mixes of choice over bagel chips. Mix with your hands to coat bagel chips on each side.

    5. Place the pan on the center rack of your preheated oven and bake for about 10 minutes or until crispy and golden brown.

    6. Remove the sheet pan from the oven and cool for a few minutes before enjoying!

    SUGGESTED TOPPINGS:

  • Salt + Garlic – 1/2 tsp sea salt, 1 tsp of garlic powder
  • Salt + Pepper – 1/2 tsp salt, 1/8 tsp of ground pepper
  • Garlic + Parmesan Cheese – 1/2 tsp salt, 1 tsp of garlic powder, 2 T of Parmesan cheese
  • Everything Bagel Seasoning – 2 T of Everything Bagel Seasoning
  • Cinnamon & Sugar – 1 tsp cinnamon, 1 T sugar
  • Italian Seasoning – 1/2 tsp salt, 2 tsp Italian seasoning, 2 T of Parmesan cheese

Notes

  • For best results, make sure to spread the bagel slices in an even layer so that every chip will get nice and crispy.
  • You can use fresh bagels to make this scrumptious snack, but dry, stale bagels will also get you that crunchy bite. Plus, even better when there is no waste!
  • If you are looking for a super crunchy bite, bake the sourdough bagel chips in the oven for 5 more minutes.
  • Serve with your favorite dip, as a crouton, on a charcuterie board, or add to your favorite salty snack mix.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Easy Sourdough Bagel Chips Recipe (2024)

FAQs

Why are my sourdough bagels so chewy? ›

Bagels are made with a very long hydration dough (about 48 percent) and high-protein bread flour. Perfect proofing and boiling the dough in water before baking gives them their characteristic chewiness and smooth, glossy crust.

Why are my sourdough bagels so dense? ›

One of the most common mistakes is having a dough temperature that's too low for the starter to feed on all the flour in the dough, resulting in a crumb that's dense, with fewer openings. "Starter is happiest and most active at around 75 degrees. If it's a lot colder, the process will be much slower.

Why didn't my sourdough bagel dough rise? ›

This means you haven't allowed the sourdough starter or yeast to fully rise the dough which means they won't puffy up properly when you bake them. They will dense and much more chewy than they should be. The solution for this is to allow the bagels plenty of time to rise, particularly after shaping.

Are sourdough bagels healthier? ›

For both bread and bagels, whole wheat, rye, and sourdough bread varieties are the healthiest choice compared to regular white flour alternatives.

How do you make homemade bagels less chewy? ›

Swapping in ½ cup of whole-wheat flour for ½ cup of the bread flour will make the bagels slightly less chewy but will also give them a boost of flavor.

What is the best flour for bagels? ›

Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour. Maple syrup – It activates the yeast and gives the bagels a hint of sweetness.

What is the secret to fluffy sourdough? ›

Keeping the lid on for the first part of baking allows steam to expand between the gluten fibers to rise the bread and create a fluffy loaf. Step 4: Remove the lid and bake for an additional 12-14 minutes or until the crust is crispy and golden brown. Once you take the lid off, the bread likely won't rise anymore.

How do you make sourdough bread more airy? ›

Here are some tips to help you make your sourdough bread less dense:
  1. Use a ripe sourdough starter. ...
  2. Knead the dough for the right amount of time. ...
  3. Proof the dough for the correct amount of time. ...
  4. Use the right type of flour. ...
  5. Add the right amount of water. ...
  6. Score the bread properly. ...
  7. Bake the bread at the correct temperature.
Sep 9, 2023

What happens if you let bagel dough rise too long? ›

Bagel dough rises fast and if you let the pre-shaped ropes hang out too long, they'll start developing giant air bubbles inside which you'll want to collapse in the next step.

Can bagel dough rise too long? ›

While my recipe aims for 24 to 36 hours of proofing in the fridge, I've successfully gone up to 40 hours. Any longer than that, though, and the entrapped gases beneath the surface of the crust will start to slip away, creating a slightly porous/matte crust with fewer blisters.

Why didn't my sourdough bagels float? ›

If your bagel doesn't float, cover the unboiled bagels and let them rise for another 10 minutes. Grab my Sourdough Discard Bagels recipe at the link in my bio #sourdoughdiscardrecipe #bagels #bageltok #thefloattest #makingbagels #homemadebagels.

Is it OK to eat sourdough bread everyday? ›

Is it healthy to eat sourdough everyday? You could eat sourdough every day, but it isn't necessarily healthy to do so. A healthy diet is characterized by balance and moderation. Whether or not it is healthy for you to consume sourdough every day depends on the rest of your diet.

Can diabetics eat sourdough bread? ›

People with diabetes can eat sourdough bread or any other bread that fits into their dietary plan. That said, because sourdough has a lower glycemic index than other bread varieties, it can be a particularly good choice if you're watching your blood sugar levels.

What are bagels without holes called? ›

Bialys (without holes) and bagels (with) A chewy yeast roll bearing similarity to the bagel, the bialy has a diameter of up to 15 centimetres (6 in). Unlike a bagel, which is boiled before baking, a bialy is simply baked, and instead of a hole in the middle it has a depression.

How do you fix chewy sourdough bread? ›

Try less water with your flour. Uneven heat in your oven can be the culprit – if you loaf is nicely golden on the outside but gummy or moist in the inside, it's baking too quickly on the outside. Trying reducing the temperature you're baking at and bake for a bit longer.

How do I make my sourdough crust less chewy? ›

If you are rubbing your dough with flour before baking to accentuate your scored designs, this too can dehydrate your crust, causing it to be tougher and more chewy. Try just spraying with water before baking or minimising the amount of flour you're using on the surface of your bread.

Why is my bagel so chewy? ›

What Makes a Bagel Chewy? Bread flour is the essential ingredient to creating that distinct chewy bite we all crave in a bagel. Its high protein content creates a stiff dough that holds its shape while baking and develops more gluten for more chew.

Why is my sourdough bread dense and chewy? ›

Both too wet or too dry dough can result in dense bread. One mistake people make when using whole-grain flours is they add the flour and move on with the recipe. Yet, whole grain flours take awhile to absorb moisture, so it's better to add some of the flour and give it 15 minutes or so to absorb water.

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