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
Sourdough Bagels Recipe
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Equipment
- Large Pot
Ingredients
- 150 grams active sourdough starter 3/4 cup
- 250 grams warm water 1 cup + 1 Tablespoon
- 500 grams bread flour 3 1/2 cups
- 40 grams sugar 3 Tablepoons
- 12 grams salt 2 teaspoons
- 20 grams honey for the boil bath
Instructions
*Find a Sample Baking Schedule below*
MAKE THE DOUGH :
- In a straight-edge bowl, add active starter, warm water, and sugar. Mix by hand (or use a Danish dough whisk (one of my favorite sourdough tools!) until it it looks like a milky liquid.I love using this straight-edge bowl so I can clearly see when the dough has doubled in size.150 grams active sourdough starter, 250 grams warm water, 40 grams sugar
- Next, add the bread flour and salt to the wet ingredients. Mix until fully incorporated.500 grams bread flour, 12 grams salt
- 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. To do so, 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.
- Cover the dough with the plastic top and let it it rest for 60 minutes.
STRETCH AND FOLD :
- After one 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 again and place dough in a warm place to rise.
BULK RISE :
- Leave the dough to 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 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 apart. The dough will shrink back a bit after, but that’s okay.
SECOND RISE :
- Place your shaped bagels on a parchment-lined baking sheet and cover with a plastic cover or plastic wrap so the dough doesn't dry out.
- Let them rest until puffed up in a warm place, about 20-60 minutes.
- Not ready to bake? Cover the shaped bagels 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. The second rise will take longer since the dough will be cold from being in the fridge.
BOIL BATH :
- While your bagels are rising, preheat your oven to 425 degrees F.
- Fill a large pot of water, about 10 cups. Add the honey and whisk until well mixed. Bring the water to a boil.20 grams honey
- 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 to stick. Place the bagels on a parchment-paper lined baking sheet.
- *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 :
- Bake the Sourdough Bagels for 20-25 minutes, or until golden brown with an internal temperature of 200 – 210 degrees F.
- 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. Enjoy!
This was my first time trying to ever make bagels and it was so simple. Thanks for the detailed instructions. I’ve made nearly 40 bagels in 2 days! And they are all gone. These are delicious. I’m don’t even think I’m going to experiment with other recipes, these are perfect!
This absolutely made my day — thank you so much! I love that your very first bagel experience was a success, and 40 bagels in two days is no small feat. I’m so glad the detailed instructions gave you confidence and that they disappeared so quickly. That’s the highest compliment. Happy bagel baking, and thank you for being here!
Just made for the first time and they are amazing!! Is there a way to integrate the toppings into the dough (e.g. blueberry bagels)?
Yay! I’m so happy to hear that you loved this recipe. Absolutely – you can find all of my other bagel variations (including blueberry!) here – https://simplicityandastarter.com/category/sourdough-bagels/
I made 25 bagels and my oh my, they are absolutely delicious! I just tasted one with some roasted garlic raw butter mix… I’m feeling so grateful to God. This was super fun to make! Thank you for this straightforward recipe!
Oh my goodness — 25 bagels, that’s amazing! I’m so glad you had fun making them and that they turned out delicious. That roasted garlic butter combo sounds incredible. Thank you for taking the time to share your experience, and I’m so grateful you’re here baking along with me!
These were wonderful. My first time trying bagels need some work like making the holes bigger as mine hardly had a hole after baking, hence, making them rise really high. It certainly did not alter the taste. Hubby is the bagel lover in our house and he loved them. It really helped you telling us each should weigh around 115g as that was spot on. I will definitely make these again.
I’m so glad you enjoyed them — and yay for a hubby-approved bagel on the first try!
If the holes closed up, that’s totally normal for early bagel batches. Next time, try shaping the center a bit larger than you think you need (I like to stretch the hole to about 2 inches wide), since they naturally shrink during the boil and bake. The rise you got just means your dough was nice and active!
So happy the weight guidance helped — can’t wait for you to make them again!
This is my new go to recipe! I have made these 2 times in the last week. Everyone who has eaten one has just raved about it. Easy to make and delicious hot as well as completely cooled!
I’m so thrilled to hear that everyone is enjoying this recipe. It seriously never gets old. Thank you so much for sharing!
Hi! Made the bagels yesterday with add in of Jalapeño and cheddar…. OMG! Amazing. I have made other sourdough bagels but your recipe is on point. Want to make cinnamon brown sugar but worried about the bleeding in the boiling and losing all the brown sugar…. I have looked at your cinnamon raisin recipe but raisins are a NO. Can you help with a suggestion? Making the blueberry this morning….EXCITED!
Ahh jalapeño cheddar sounds so good — I’m so glad you loved them! For a cinnamon brown sugar version, you can absolutely make that without the raisins. I recommend mixing some cinnamon directly into the dough for flavor (like my cinnamon raisin recipe) then sprinkling brown sugar on top of the bagels right after boiling. That helps minimize any bleeding during the boil. 😊 Hope you love the blueberry batch too — that one’s a favorite around here!
Honestly I love this recipe so much! I agree that the hand kneading does make a huge difference. They’re the perfect bagel, and I’ve tried a lot of different recipes.
Only thing I wish – it was for 12 full size bagels instead of 8!
I’m so happy to hear you loved them — that means so much! And yes, I completely agree — hand kneading really transforms the texture. You can definitely scale the recipe up by 1.5x to make 12 full-size bagels next time!
Have you ever made blueberry or jalapeño cheddar? If so would you do an inclusion when forming the dough ball or just do a topping? Thanks!
I haven’t tried jalapeño cheddar yet, but that sounds so tasty! If it were me, I would fold in some shredded cheddar and chopped jalapeños during the 20 second knead. If you are using canned jalapeños, I would dabb them with paper towel first, as they can add extra moisture. And I do have have a delicious sourdough blueberry bagel recipe! You can find it here – https://simplicityandastarter.com/sourdough-blueberry-bagels/
I’ve only made high-protein bagels before, and although these are not as easy to prepare, the effort is definitely worth it! I don’t think I’ve ever had a bagel this fresh; these bagels are amazing! I followed your recipe exactly, with one difference: I baked them in an air fryer on the bake setting for 12 minutes at 375 degrees. I will definitely make these again and again! I’ll also try using an oven and share those results. Thanks so much!
Wow, I love that you tried these in an air fryer! So glad they turned out amazing and that the effort was worth it. Can’t wait to hear how they bake in the oven too!
just trying this recipe for the first time and they were soooo sticky after the shape, they stuck to the parchment and lost all the shape when I pulled apart, what did I do wrong?
It sounds like your dough may have been slightly overproofed — that can make it extra sticky and hard to handle when shaping or transferring. Next time, try shortening the fermentation time a bit and shape them right after the dough has doubled in size. Lightly flouring your hands and the parchment can also help prevent sticking!
Can you use all purpose flour?
You certainly can! I prefer using bread flour because it has a higher protein %, which gives you a chewier bagel.
I made these Bagels and had a great experience. The bagels came out great and I had many compliments from the family
Amazing! So glad it was enjoyed by the whole family. Thank you for sharing!
Tried these for the first time today and they were delicious! They were a little hard on the outside, but I’ve been told that is because we used convection. One question – if I wanted to make cheese ones, when would I incorporate the cheese?
I’m so glad you enjoyed them! Yes, convection can sometimes make the crust a little tougher, so lowering the temperature by 15–25°F usually helps. For cheesy bagels, you can either fold shredded cheese into the dough after the first mix, or sprinkle it on top right before baking (after the boil) for a melty crust. Both are delicious—it just depends if you’d like the cheese baked inside or bubbly on top!
These are perfection! Or as my husband says “the best bagel he’s ever put in his mouth” and I can’t say he’s wrong! Thank you so much!
What a compliment … but I couldn’t agree with you both more! They are our absolute favorites!
Have you done the cinnamon crunch bagel like you mentioned above? I’d love to try but I don’t know what amounts to use.