Sourdough Bagels with Corn Milk

If you love a chewy, New York-style bagel, this sourdough corn milk bagel recipe is one you’ll want to try. I took my favorite sourdough bagel recipe and replaced half of the water with corn milk, and the result was exactly what I was hoping for—a chewy, substantial bagel with a crisp exterior and plenty of room for your favorite toppings.

The corn milk is a simple swap, but it adds something extra to the dough. Corn milk made from corn fiber provides dietary fiber along with nutrients such as calcium and vitamins A, D, and E, depending on the brand. It’s an easy way to add a little more nutritional value while keeping the classic bagel texture.

And don't worry—the bagels don't taste like corn. The corn milk works quietly in the background while the sourdough brings its characteristic flavor and the dough develops that satisfying chew you expect from a good NY-style bagel.

Why You'll Love These Sourdough Bagels

Chewy and hearty: These have the texture I look for in a classic New York-style bagel—chewy on the inside with a lightly crisp exterior.

A simple nutritional boost: Replacing half of the water with corn milk adds fiber and additional nutrients without requiring a major change to the recipe.

Naturally leavened: Active sourdough starter provides the leavening and adds wonderful depth of flavor.

Topping-friendly: Keep them simple with sesame seeds or go all in with everything seasoning, jalapeño cheddar, or whatever combination you love.

How to Make Sourdough Corn Milk Bagels

Start by combining the water and corn milk and warming them slightly. Whisk in the active sourdough starter and sugar, then add the bread flour and salt. The dough will be quite stiff—this is exactly what you want for bagels.

After mixing and kneading, let the dough rest before beginning the bulk fermentation. Once the dough has nearly doubled, I like to refrigerate it overnight. Working with cold dough makes it easier to divide and shape.

Divide the dough into eight equal portions and shape each into a ball. After a short rest, poke a hole through the center of each ball and gently stretch it into a bagel shape.

The bagels get a quick bath in simmering water with honey before baking. This step is what helps create that characteristic bagel crust and chewy texture. Add your toppings while the surface is still slightly wet so they stick.

Bake until the bagels are puffed and golden brown, then try to resist cutting into one while it's still warm!

My Favorite Bagel Toppings

The best part might be deciding how to top them. I made three of my favorites:

• Everything but the Bagel seasoning

• Jalapeño cheddar

• Sesame seeds

Of course, you can keep them plain, use poppy seeds, onion seasoning, or create your own favorite combination.

These sourdough corn milk bagels are especially good toasted with cream cheese, piled high with eggs for breakfast, or simply eaten warm from the oven. Once you make homemade bagels, it's hard to go back to store-bought!

Assorted Sourdough Bagels

Sourdough Bagels made with Corn Milk

Fresh Baked Sourdough Bagels