Few things compare to the chewy texture and rich flavor of freshly baked Sourdough Bagels. Made with an active sourdough starter, these homemade bagels have a crisp, golden crust, a delightfully chewy interior, and the signature tangy flavor that only natural fermentation can provide. Unlike store-bought bagels, these are free from preservatives and can be customized with your favorite toppings, from classic sesame seeds to everything bagel seasoning.

While sourdough bagels take a little time because of the fermentation process, the hands-on work is surprisingly simple. The overnight rise develops incredible flavor and texture, making these bagels perfect for breakfast, sandwiches, or a satisfying afternoon snack. Toast one and spread it with cream cheese, butter, or your favorite toppings for a bakery-quality experience right at home.

Why You’ll Love This Recipe

• Naturally fermented with sourdough starter
• Perfectly chewy texture
• Golden, slightly crisp crust
• Rich homemade flavor
• No commercial preservatives
• Freezer-friendly
• Great for breakfast or sandwiches
• Easy to customize with toppings

Preparation Time

• Prep Time: 30 minutes
• Bulk Fermentation: 8–12 hours (overnight)
• Second Rise: 45–60 minutes
• Boiling Time: 2–3 minutes
• Bake Time: 22–26 minutes
• Cooling Time: 30 minutes

Total Time: About 10–14 hours (mostly hands-off)

Yield: 8 bagels

Ingredients

Dough

• 500g (4 cups) bread flour
• 150g (⅔ cup) active sourdough starter (100% hydration)
• 250ml (1 cup + 2 tablespoons) warm water
• 10g (2 teaspoons) fine sea salt
• 20g (1 tablespoon) honey or maple syrup

Boiling Water

• 2 quarts (2 liters) water
• 1 tablespoon baking soda
• 1 tablespoon honey

Optional Toppings

• Everything bagel seasoning
• Sesame seeds
• Poppy seeds
• Onion flakes
• Garlic flakes
• Coarse salt
• Asiago cheese
• Shredded cheddar cheese

Equipment Needed

• Large mixing bowl
• Stand mixer with dough hook (optional)
• Kitchen scale
• Baking sheet
• Parchment paper
• Large pot
• Slotted spoon
• Cooling rack

Step 1: Mix the Dough

In a large mixing bowl, combine the active sourdough starter, warm water, and honey.

Stir until mostly dissolved.

Add the bread flour and salt.

Mix until a shaggy dough forms.

Knead by hand for 10–12 minutes or with a stand mixer for 8–10 minutes until the dough becomes smooth, firm, and elastic.

Because bagel dough is relatively stiff, avoid adding extra water unless absolutely necessary.

Step 2: Bulk Fermentation

Place the dough in a lightly greased bowl.

Cover with plastic wrap or a damp towel.

Allow the dough to ferment at room temperature for 8–12 hours, or until it has increased in size by about 50–75%.

The exact timing depends on the strength of your starter and the temperature of your kitchen.

Step 3: Divide and Shape

Turn the dough onto a lightly floured work surface.

Divide it into 8 equal pieces, about 115g each.

Shape each piece into a smooth ball.

Let the dough balls rest for 10 minutes.

To form the bagels, poke your thumb through the center of each ball and gently stretch the hole until it measures about 2 inches (5 cm) across. The hole will shrink slightly during proofing and baking.

Step 4: Second Rise

Place the shaped bagels on a parchment-lined baking sheet.

Cover lightly.

Allow them to rise for 45–60 minutes, until slightly puffy.

For a stronger sourdough flavor, refrigerate the shaped bagels overnight after the second rise and bake them the next day.

Step 5: Prepare the Boiling Water

Preheat the oven to 425°F (220°C).

Bring a large pot of water to a gentle boil.

Stir in the baking soda and honey.

The baking soda helps create a chewy crust, while the honey promotes beautiful browning.

Step 6: Boil the Bagels

Boil 2–3 bagels at a time.

Cook for:

• 30–45 seconds on the first side
• Flip and boil another 30–45 seconds

For extra-chewy bagels, boil each side for 60 seconds.

Remove with a slotted spoon and place back on the baking sheet.

Immediately sprinkle with your desired toppings while the surface is still wet.

Step 7: Bake

Bake at 425°F (220°C) for 22–26 minutes, rotating the baking sheet halfway through baking.

The bagels are done when they are deep golden brown and reach an internal temperature of 200–205°F (93–96°C).

Transfer to a cooling rack.

Allow them to cool for at least 30 minutes before slicing.

Serving Suggestions

Enjoy your sourdough bagels with:

• Cream cheese
• Butter
• Strawberry jam
• Peanut butter
• Smoked salmon
• Avocado
• Fried or scrambled eggs
• Turkey and cheese
• Chicken salad
• Honey and cinnamon

Expert Tips

Use an Active Starter

Your sourdough starter should be bubbly, doubled in size, and recently fed for the best rise.

Measure by Weight

Using a kitchen scale provides the most accurate results and ensures consistent bagels every time.

Don’t Skip the Boil

Boiling creates the signature chewy crust that makes bagels unique.

Keep the Dough Firm

A stiff dough results in the classic dense, chewy bagel texture.

Refrigerate Overnight

An overnight cold proof develops deeper sourdough flavor and makes the bagels easier to handle.

Delicious Variations

Everything Sourdough Bagels

Top generously with everything bagel seasoning before baking.

Cinnamon Raisin Bagels

Mix 1 teaspoon cinnamon and ¾ cup raisins into the dough during kneading.

Cheddar Jalapeño Bagels

Fold shredded cheddar cheese and diced jalapeños into the dough.

Blueberry Bagels

Gently knead in 1 cup fresh or frozen blueberries after the dough has come together.

Asiago Cheese Bagels

Top each bagel with shredded Asiago cheese before baking.

Sesame Bagels

Coat both sides generously with white or black sesame seeds.

Make-Ahead Instructions

Shape the bagels and refrigerate them overnight.

The next day, boil and bake directly from the refrigerator for fresh bagels in the morning.

Freezing Instructions

Baked Bagels

Allow the bagels to cool completely.

Slice them before freezing for convenience.

Store in a freezer-safe bag for up to 3 months.

Toast directly from frozen.

Storage

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Up to 1 week.
• Freezer: Up to 3 months.

For the best texture, toast bagels before serving after the first day.

Frequently Asked Questions

Can I use all-purpose flour?

Yes, but bread flour is recommended because its higher protein content creates the classic chewy bagel texture.

Why didn’t my bagels rise?

Your sourdough starter may not have been active enough, or the dough may have needed more fermentation time.

Can I skip boiling?

Boiling is essential for achieving the traditional chewy crust and shiny exterior. Skipping it will produce rolls rather than true bagels.

How do I know when they’re fully baked?

The bagels should be deep golden brown and register 200–205°F (93–96°C) internally.

Can I make mini bagels?

Absolutely. Divide the dough into 12–16 portions and reduce the baking time to 16–20 minutes.

Nutritional Information (Per Bagel)

Approximate values based on 8 bagels without toppings.

• Calories: 255
• Protein: 9g
• Carbohydrates: 50g
• Fat: 1.5g
• Saturated Fat: 0.2g
• Cholesterol: 0mg
• Sodium: 390mg
• Potassium: 85mg
• Fiber: 2g
• Sugar: 2g
• Calcium: 18mg
• Iron: 2.8mg