With a soft and chewy texture and that classic sourdough tang, each bite will have you wondering why it took you so long to make sourdough bagels! This sourdough bagel recipe is simple and only needs 5 ingredients. Eat straight out of the oven, toasted with butter or smothered with your favorite “shmear”, you surely will be making these again and again.
Get ready to experience the ultimate satisfaction of biting into a sourdough bagel – picture a chewy crust giving way to a light and airy center that’s oh-so-satisfying.
Believe me, after a solid year of only baking sourdough bread, I finally decided to shake things up and give sourdough bagels a whirl.
That first taste? Absolutely hooked! No turning back to store-bought bagels after that, let me tell you!
And the best part? This recipe is a breeze, like, seriously easy.
But here’s the kicker: it’s also crazy versatile. Want to jazz things up? Throw on different toppings to create a whole new flavor adventure. Oh, and don’t even get me started on the cream cheese – it’s the ultimate finishing touch to these delicious sourdough bagels.
So let’s dive on in to your newest baking obsession – Sourdough Bagels!
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Why You’ll Love This Recipe:
Chewy
Be forewarned – once you make homemade bagels, there’s no going back! From the classic chewy crust, to the soft and airy inside, these sourdough bagels will ruin all other bagels due to their superior taste and texture.
Easy
Better yet, this recipe is mostly hands off! After a short kneading time and easy shaping method, this recipe is the easiest way to enjoy delicious bagels.
Versatile
I love a plain Sourdough Bagel, but they are also the perfect for all of you favorite flavor options. From sesame, cheese, garlic, jalapeno and cheddar, to everything bagel – have fun experimenting different toppings to enjoy a multitude of flavor combinations.
SUPPLIES:
Plastic wrap/Shower Cap (what I use!)
Bench Scraper or a Sharp Knife
Kitchen Towel
Slotted Spoon
INGREDIENTS:
Active Sourdough Starter – An active and bubbly starter will give you the best rise for these chewy bagels.
Water
Bread Flour – You technically can use all-purpose flour for this recipe, but I highly suggest making it with bread flour, as it has a higher protein percentage. This allows the dough to rise at great lengths for a more chewy and enjoyable Sourdough Bagel.
Sugar – I used white sugar for a touch of sweetness, but you can use alternate sugars like cane or coconut sugar.
Salt – Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
Honey – Adding a little bit of honey to the boil bath gives your Sourdough Bagels the perfect golden brown, chewy crust once they are baked. This can be substituted with brown sugar or maple syrup as well.
SIMPLE BAKING SCHEDULE –
8 pm: Make and knead the dough. Cover the bowl and let rest for 1 hour.
9 pm: Knead bagel dough for 30 seconds, cover, and let rest overnight for 8-12 hours.
7 am: Remove dough from bowl and cut into 8 equal pieces. Roll and shape them into small dough balls, poke holes in the middle, and stretch them to shape. Cover and let them rest for 20-60 mins until puffed up.
8 am: Boil bagels for 30 seconds on each side. Dip into seasonings of choice. Bake for 20-25 minutes at 425 degrees.
** This schedule is made for a 68-70 degree environment. Higher temperatures will quicken the process. Lower will lengthen the process.
HOW TO MAKE SOURDOUGH BAGELS:
MAKE THE DOUGH :
In a large bowl, add your active starter, warm water, and sugar. Mix by hand (or use a Danish Dough Whisk, one of my favorite sourdough tools!). It will look like a milky liquid. Next, add the bread flour and salt to the dough. Mix until fully incorporated.
Next is a small labor of love, but trust me when I say, it is all worth it. Knead the dough for 5-6 minutes. I’ve tried using a stand mixer, but my bagels never taste as soft and chewy as when I do it by hand. So it is still my preferred method.
First, I keep the dough in the bowl – less mess. Praise! Next, pull a small section of bagel dough above the rest, fold it over on top, and push into the dough with the heel of your hand. Repeat this motion while turning the bowl of dough clockwise for 5-6 minutes.
As you knead, you will notice the dough will become pretty stiff and a little bumpy looking – this will be a stiff dough, so totally normal. After your mini arm workout, cover the dough and let it it rest for 60 minutes.
STRETCH AND FOLD :
After 1 hour of resting, repeat the same “stretch, fold and push” routine with the heel of your hand for 30 seconds.
You’ll notice the dough is a little less stiff and now the dough ball is smoother. Cover the bowl with a reusable shower cap and place dough in a warm place to rise.
BULK RISE :
Leave the dough to at least double in size. In my 69 degree kitchen, this typically takes anywhere from 8-12 hours. If your kitchen is warmer, it will be less time and the opposite is true if it is colder.
SHAPE :
Once the dough has at least doubled in size, gently remove the sourdough bagel dough from the bowl and place it in your work surface – no flour dusting needed.
Stretch and shape the dough into a large rectangle, about 1/2 of an inch high. Now, with a bench scraper or a sharp knife, cut the dough into 8 equal triangle pieces. (I cut it like I would a pizza.)
You can weigh the pieces of dough on a kitchen scale to verify that they are all equal ( about 115g), otherwise, just eyeball it and call it a day!
To shape, grab one piece of dough and pull the corners of the triangles towards the center. Then roll the dough until formed into a smooth ball. Repeat with the remaining pieces of dough.
One at a time, use your thumb to punch a hole in the middle of the dough ball. Stretch the dough ball with both thumbs, about 2 inches. The dough will shrink back a bit, but that’s okay.
SECOND RISE :
Place your shaped bagels on a parchment-lined baking sheet and cover them fully with a damp tea towel so they don’t dry out.
Let them rest until puffed up in a warm place, about 20-60 minutes.
BOIL BATH :
While your bagels are rising, preheat your oven to 425 degrees.
Fill a large pot of water. Add honey and whisk until well mixed. Bring the water to a boil.
Once the bagels have risen, it’s time to set up your station. I like to place a kitchen towel on the counter and a cooling rack on top to help for minimal cleanup later.
Carefully drop 2-3 bagels into the boiling water and boil for 30 seconds on each side.
Using a slotted spoon, scoop the bagels and place them on the cooling rack. Repeat until all bagels have been boiled.
TOPPINGS :
After all the bagels have been boiled, it’s time to talk toppings! To be honest, eating these homemade sourdough bagels plain is heavenly, but adding toppings can bring some fun creativity to your bagels.
To do so, sprinkle some of your toppings on a small plate and dip the top of the bagel. The bagels will be slightly sticky to the touch, which will help the toppings stick.
*Bonus tip – If you are topping your bagels with cheese, dip the bottom side as well. This will create a crunch bite on the bottom – so good!
BAKE :
Bake the Sourdough Bagels for 20-25 minutes, or until golden brown.
Remove the bagels from the oven and allow them to cool on a wire rack.
Once they are cool enough to handle, I highly recommend slicing into one while it is still warm and spreading a slab of butter on top. That chewy, buttery bite will be out of this world, I promise!
TOPPING SUGGESTIONS:
Everything seasoning – a mixture of white and black sesame seeds, onion and garlic flacks, sea salt
Poppy seeds
Sesame Seeds
Garlic flakes
Onion flakes
Cheese – for example, shredded Asiago cheese – so yummy! Put on top AND bottom for a crunch bite.
Cinnamon Crunch – a mixture of brown, white, and course sparkling sugar, cinnamon, flour, vanilla, and butter
OTHER WAYS TO EAT SOURDOUGH BAGELS:
Looking for a few creative ways to enjoy your Sourdough Bagels? How about giving one of these a try?
Bagel Chips: Normally we don’t have many bagels that last past 2 days in our house, but if you do, my easy sourdough bagel chip recipe only takes 10 minutes to make and the crunch is addicting.
Egg Sandwich: Over-medium eggs, cast iron skillet bacon, avocado spread, and a little salt and pepper on a homemade sourdough bagel… now that’s a way to start your morning!
Burger Buns: You’ve got to try this! Will beat store-bought buns any day! I like to toast mine in the skillet I cooked my burgers in to soak up those flavorful juices – killer.
Adult “Bagel Bites”: Spoon on some marinara, sprinkle with cheese and your favorite toppings, and then bake it in the oven. Brings back all those childhood memories with this delicious rendition.
HOW TO STORE / FREEZE SOURDOUGH BAGELS:
If you are like my family, these homemade sourdough bagels won’t make it to see the next day! They are that good! But if you do find yourself with a few bagels left over, they are best stored in a plastic bag at room temperature for 2-3 days.
These bagels also freeze really well! Place in a gallon-sized plastic bag either sliced or whole for up to 3 months.
To reheat, warm the bagel up for 10 seconds in the microwave or leave on the counter to thaw until room temperature. Slice in half and toast in the toaster.
Frequently Asked Questions
WHAT’S THE DIFFERENCE BETWEEN STORE-BOUGHT BAGELS AND SOURDOUGH BAGELS?
The biggest difference between homemade sourdough bagels and regular bagels from the store is the leaven, or what helps to make the bagels rise. Sourdough bagels use a sourdough starter, a wild yeast, in order to get that airy and chewy bite, whereas, unless labeled as sourdough, other bagels use commercial yeast.
ARE SOURDOUGH BAGELS HEALTHIER?
Why, yes they are! Due to the long fermentation of the dough, sourdough bagels are easier for our bodies to digest. Natural components found in grains are broken down during fermentation to allow for easier nutrient absorption, plus the dough contains higher levels of vitamins, minerals, and antioxidants.
WHY DO YOU HAVE TO BOIL SOURDOUGH BAGELS BEFORE YOU BAKE THEM?
It may seem like a hassle to bring a whole pot of water to boil for such a short cooking time but trust me, you won’t want to skip this step! Boiling the bagels helps to achieve that chewy exterior we love so much. Believe me, once you bite into these homemade sourdough bagels, it will all be worth it.
Happy baking!
More Sourdough Recipes Like This:
Fluffy Sourdough English Muffins
Sourdough Blueberry Bagels
No-Knead Sourdough Sandwich Bread
FULL RECIPE TUTORIAL
The Best Sourdough Bagels
With a soft and chewy texture and that classic sourdough tang, each bite will have you wondering why it took you so long to make sourdough bagels! This sourdough bagel recipe is simple and only needs 5 ingredients.
Ingredients
- 150g active, bubbly starter
- 250g warm water
- 500g bread flour
- 40g sugar
- 11g salt
- 20g honey (for the boil bath)
Instructions
*Find a Sample Baking Schedule below*
MAKE THE DOUGH :
1. In a large bowl, 150g active starter, 250g warm water, and 40g sugar. Mix by hand (or use a Danish Dough Whisk, one of my favorite sourdough tools!) until it it looks like a milky liquid.
2. Next, add 500g bread flour and 11g salt to the dough. Mix until fully incorporated.
3. Next is a small labor of love, but trust me when I say, it is all worth it. Knead the dough for 5-6 minutes. I’ve tried using a stand mixer, but my bagels never taste as soft and chewy as when I do it by hand. So it is still my preferred method.
4. Pull a small section of bagel dough above the rest, fold it over on top, and push into the dough with the heel of your hand. Repeat this motion while turning the bowl of dough clockwise for 5-6 minutes.
As you knead, you will notice the dough will become pretty stiff and a little bumpy looking – this will be a stiff dough, so totally normal.
5. Cover the dough and let it it rest for 60 minutes.
STRETCH AND FOLD :
6. After 1 hour of resting, repeat the same “stretch, fold and push” routine with the heel of your hand for 30 seconds.
7. You’ll notice the dough is a little less stiff and now the dough ball is smoother. Cover the bowl with a reusable shower cap and place dough in a warm place to rise.
BULK RISE :
8. Leave the dough to at least double in size. In my 69 degree kitchen, this typically takes anywhere from 8-12 hours. If your kitchen is warmer, it will be less time and the opposite is true if it is colder.
SHAPE :
9. Once the dough has at least doubled in size, gently remove the sourdough bagel dough from the bowl and place it in your work surface – no flour dusting needed.
10. Stretch and shape the dough into a large rectangle, about 1/2 of an inch high. Now, with a bench scraper or a sharp knife, cut the dough into 8 equal triangle pieces. (I cut it like I would a pizza.)
You can weigh the pieces of dough on a kitchen scale to verify that they are all equal ( about 115g), otherwise, just eyeball it and call it a day!
11. To shape, grab one piece of dough and pull the corners of the triangles towards the center. Then roll the dough until formed into a smooth ball. Repeat with the remaining pieces of dough.
12. One at a time, use your thumb to punch a hole in the middle of the dough ball. Stretch the dough ball with both thumbs, about 2 inches apart. The dough will shrink back a bit after, but that’s okay.
SECOND RISE :
13. Place your shaped bagels on a parchment-lined baking sheet and cover them fully with a damp tea towel so they don’t dry out.
14. Let them rest until puffed up in a warm place, about 20-60 minutes.
Not ready to bake? Cover the shaped bagels with plastic wrap and place them in the fridge for up to 24 hours. Pull them out of the fridge when ready to bake, and continue with the recipe as normal.
BOIL BATH :
15. While your bagels are rising, preheat your oven to 425 degrees.
16. Fill a large pot of water. Add 20g honey and whisk until well mixed. Bring the water to a boil.
17. Once the bagels have risen, it’s time to set up your station. I like to place a kitchen towel on the counter and a cooling rack on top to help for minimal cleanup later.
18. Carefully drop 2-3 bagels into the boiling water and boil for 30 seconds on each side.
19. Using a slotted spoon, scoop the bagels and place them on the cooling rack. Repeat until all bagels have been boiled.
TOPPINGS :
20. After all the bagels have been boiled, it’s time to talk toppings! To be honest, eating these homemade sourdough bagels plain is heavenly, but adding toppings can bring some fun creativity to your bagels.
21. To do so, sprinkle some of your toppings on a small plate and dip the top of the bagel. The bagels will be slightly sticky to the touch, which will help the toppings to stick.
*Bonus tip – If you are topping your bagels with cheese, dip the bottom side as well. This will create a crunchy bite on the bottom – so good!
BAKE :
22. Bake the Sourdough Bagels for 20-25 minutes, or until golden brown.
23. Remove the bagels from the oven and allow them to cool on a wire rack.
24. Once they are cool enough to handle, I highly recommend slicing into one while it is still warm and spreading a slab of butter on top. That chewy, buttery bite will be out of this world, I promise!
Notes
SIMPLE BAKING SCHEDULE:
8pm : Make and knead the dough. Cover the bowl and let rest for 1 hour.
9pm: Knead bagel dough for 30 seconds, cover and let rest overnight for 8-12 hours.
7am: Remove dough from bowl and cut into 8 equal pieces. Roll and shape them into small dough balls, poke hole in the middle and stretch to shape. Cover and let them rest for 20-60 mins.
8am: Boil bagels for 30 seconds on each side. Dip into seasonings of choice. Bake for 20-25 minutes at 425 degrees.
TOPPING SUGGESTIONS:
Everything Bagel Seasoning – a mixture of white and black sesame seeds, onion and garlic flacks, sea salt
Poppy seeds
Sesame Seeds
Garlic flakes
Onion flakes
Cheese – example, Asiago cheese – so yummy!
Cinnamon Crunch – Brown, white and course sparkling sugar, cinnamon, flour, vanilla, butter
OTHER WAYS TO EAT SOURDOUGH BAGELS:
Bagel Chips : Normally we don’t have many bagels that last past 2 days in our house, but if you do, my easy sourdough bagel chip recipe only takes 10 minutes to make and the crunch is addicting.
Egg Sandwich: Over-medium eggs, avocado spread, a little salt and pepper on a homemade sourdough bagel… now that’s a way to start your morning!
Burger Buns: You’ve got to try this! Will beat store bought buns any day! I like to toast mine in the skillet I cooked my burgers in to soak up those flavorful juices – killer.
Adult “Bagel Bites”: Spoon on some marinara, sprinkle with cheese and your favorite toppings and bake in the oven. Brings back all those childhood memories.
HOW TO STORE / FREEZE SOURDOUGH BAGELS:
If you are like my family, these homemade sourdough bagels won’t make it to see the next day! They are that good! But if you do find yourself with a few bagels left over, they are best stored in a plastic bag at room temperature for 2-3 days.
These bagels also freeze really well! Place in a gallon-sized plastic bag either sliced or whole for up to 3 months.
To reheat, warm the bagel up for 10 seconds in the microwave or leave on the counter to thaw until room temperature. Slice in half and toast in the toaster.
Frequently Asked Questions
WHAT’S THE DIFFERENCE BETWEEN STORE-BOUGHT BAGELS AND SOURDOUGH BAGELS?
The biggest difference between homemade sourdough bagels and regular bagels from the store is the leaven, or what helps to make the bagels rise. Sourdough bagels use a sourdough starter, a wild yeast, in order to get that airy and chewy bite, whereas, unless labeled as sourdough, other bagels use commercial yeast.
ARE SOURDOUGH BAGELS HEALTHIER?
Why, yes they are! Due to the long fermentation of the dough, sourdough bagels are easier for our bodies to digest. Natural components found in grains are broken down during fermentation to allow for easier nutrient absorption, plus the dough contains higher levels of vitamins, minerals, and antioxidants.
WHY DO YOU HAVE TO BOIL SOURDOUGH BAGELS BEFORE YOU BAKE THEM?
It may seem like a hassle to bring a whole pot of water to boil for such a short cooking time but trust me, you won’t want to skip this step! Boiling the bagels helps to achieve that chewy exterior we love so much. Believe me, once you bite into these homemade sourdough bagels, it will all be worth it.
The best bagels I’ve ever made! And I’ve been making them for 3 years! Thank you so much for sharing your recipe 🤍
Aren’t they addicting? Who knew sourdough bagels were so amazing and simple! So glad they were enjoyed!
Where is the honey supposed to be added in??
The honey is for the boil bath!
Wow! These are absolutely amazing. The best bagel recipe I’ve ever tried!
What a compliment, thank you! Thrilled to hear that you enjoyed them.
These bagels are the best I have ever had! I have been making them weekly and still can’t believe how easy they are to make! Yummy!!!!
Right? Once I found out how easy they were to make, there was no going back to store-bought!
My bagels looked beautiful going into the oven, but when they baked they turned brown very quickly and puffed up too much looking more like mini bread loaves. Any idea what went wrong?
This can happen to me if I don’t stretch the bagels far enough. You want to stretch the hole to about the size of a walnut.
This are soooo delicious, great way to use my discard once a week. Never going back to buy this again. My 3 kids eat this in one go.
Love this! So glad everyone enjoys them. Thank you for sharing!
Jalapeño salt with Parmesan makes the best topping!! My family devours these! Thank you so much.
Ooo, yum! I must give this a try! Thank you so much for sharing 🙂
These are SO GOOD and easy to make! Thank you!
Yay!! Happy to hear that. Thank you for sharing!
When making blueberry bagels when would you add the blueberries?
Check out my sourdough blueberry bagels recipe here – https://simplicityandastarter.com/sourdough-blueberry-bagels/
Hi! Do you know the macros?
Sorry, I do not!
I just made these and they were delicious! I’m wondering though- the bottoms were pretty dark and hard what did I do wrong?? Thanks!
Hi McKenzie, my guess is that might be due to over-baking or using a dark pan. I’d try reducing the bake time slightly next time!
Bagels turned out amazing!! I have a couple questions though, first, how would you recommend adding the mix ins? (Blueberries, etc.) second, how do you recommend to store bagels and how long?
Thank you!!!
Yay! Aren’t they incredible? I would add blueberries during the second short kneading! I typically store my bagels in an airtight bag for 2-3 days, but I love to freeze them! They taste as if they were freshly baked after being toasted.
Super duper tasty bagels! So so easy to make. I will definitely be adding This to my rotation! Thank you for sharing this recipe.
Yay! So excited to hear you enjoyed them. It’s a joy to share.
If you put them in the fridge, do you bring them out to rise then boil or just boil?
I allow the bagels to puff up before boiling! This may take longer since the dough is cold from being in the fridge.
Can I leave the dough in the fridge overnight? For the fermentation
Thank u
You can, but the cooler temperatures of the fridge will slow down the fermentation process. I would let it bulk ferment on the counter, then pop it into the fridge until ready to shape, if necessary.
New to making sourdough and they turned out perfect!
The best feeling!! Hope you loved them!
Is it possible to double this recipe and make 2 batches at once? They are the best bagels !
Absolutely! I would divid the dough in two bowls since the dough does rise quite a bit.
Is it absolutely crucial to use bread flour? I only have un bleached flour with 11.5% protein! Just wondering if there’s any way I can use it too!
11.5% should be just fine!
When is the honey added? It was not in the instructions. Thanks
The honey is added to the boiling water just before boiling the bagels!
These were absolutely amazing. They were so delicious we were late for church this morning. My family raved. So delicious, in fact, I am now making a triple batch-less than 24 hours after making my first batch-to deliver to some friends tomorrow.
Love this! Thank you so much for sharing 🙂
My bagels always stick to the parchment paper and deflate by the time I get them off. Any suggestions?
I would suggest a shorter bulk fermentation! Shape your bagels once your dough has doubled, this may be faster or slower than the time I suggested depending on the temperature of your kitchen. A warmer kitchen will cause your dough to rise faster!
I may have missed in the instructions where to add the honey. Sorry if this is obvious.
No worries! You add the honey to the boiling water just before boiling the bagels.
These are the best bagels I’ve ever had! So soft and the dough is so easy to work with. I did a triple batch and made a combo of everything, cinnamon crunch, cinnamon raisin, and plain. All turned out so yummy! Never using another recipe again 🤩
My heart! So happy to hear you love this recipe. All of those flavors sound incredible!
Literally baking them right now! My one question though…the dough is SO sticky when shaping and trying to get them off the parchment paper to boil they lose shape and look a little wonky…so sticky. Any tips?
Hi Ariel! Sticky dough usually is an indicator for over-fermented dough. If you’re kitchen is on the warmer side, your dough will rise faster. Next time, I would decrease the bulk rise time. Once the dough has doubled, shape and then bake! Hope you love the bagels!
After boiling the bagels and cooling on the wire rack, do you transfer to a parchment or silicone lined baking sheet before baking or leave them on the wire rack to bake?
Place the bagels on parchment paper and bake!
Do I shape before putting in the fridge if I’m wanting to bake them in the morning? Or do I do this after bulk fermentation?
After bulk fermentation, you can shape them, allow them to rise, boil, and bake! Or you can shape them, pop them in the fridge, boil then and bake them the following day.
Hello! Is it necessary to add sugar? I’m thinking about regular sourdough bread making and there is no sugar added and this recipe requires it. Is it because of the taste or something else? Thank you 🙂
Hi Bee! The sugar gives the bagels a little sweetness, golden color and helps to make the bake nice and tender. You could substitute the sugar for honey!
These are so good! I made another batch this week and shared with the neighbor!
I love this recipe and have made it a dozen times so far. My question is has anyone tried making egg bagels using this recipe? If so how many eggs, did you use whole eggs, yolks, or whites?
Happy to hear you enjoy this recipe, Kevin! I have not tested making egg bagels…but I just might have to now!
Will do those tomorrow! When baking at 220 degrees, do you mean fan/convection or top and bottom heat?
While testing this recipe, I baked them with top and bottom heat.
Super excited about these but having a little hard time! What is the mix supposed to look like after making the dough? Directions number 2! I weighed out my starter, warm water, sugar and bread flour and it is coming out super hairy and not able to fully mix the flour thoroughly! What am I doing wrong?
Hi Christine! I hope you love this recipe, we sure do! Bagels are a low hydration recipe, so it is normal for the dough to be quite stiff. After the 5-6 minutes of kneading, all of the flour should be incorporated.
My family requests these at least once a week. I finally got smart and make 2-3 batches at a time since they freeze well. We all agreed they are the best bagels we have ever eaten. I do not buy store bagels anymore. My family is spoiled forever now. Thank you for such a wonderful recipe.
Yes!! These bagels are so delicious even after being frozen. Happy everyone enjoys them!
Best sourdough bagels!!! My family loved them!!!!
Also, the recipe was well explained and easy to follow!!!
Sharing the recipe with family and friends!!!
I am so thrilled to hear that your whole family loves this recipe! Thank you so much for your kind comment!