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!
How do you make the Cinnamon Crunch topping for the bagels? I see the ingredients. What measurements and process do you use?
I can’t wait to try. Thanks!
Great question! In a small bowl, melt 57g of unsalted butter. Brush 14 grams (1 Tablespoon) worth of the melted butter on top of the boiled bagels. To the remaining butter, mix in 50g sugar, 110g light brown sugar and 8g of ground cinnamon until combined. Top each boiled pumpkin bagel with an even amount of the sugar mixture. I hope you love these!
Made these today… They were AMAZING! Bagel shop bagels have long given me stomach issues. These did not and I loved that the crust was a bit thinner.
This makes me so happy to hear—thank you for sharing! I’m especially glad they were easier on your stomach—that’s such a big win with sourdough. I really appreciate you taking the time to leave this!
My first SUCCESSFUL attempt at making sourdough bagels! I used 1/2 bread flour and 1/2 fresh milled white wheat. I will see if I can increase the fresh milled wheat a little at a time although I don’t want to make them too grainy tasting. While I love 100% FMF loaf bread, I don’t prefer my bagels to have that stronger flavor as it is not too tasty with cream cheese. Thank you for the recipe!
Thank you so much! A successful sourdough bagel first try is a big win! I love the idea of doing half fresh milled flour—that’s such a great balance for flavor and texture. It sounds like you found a really sweet spot!
These are hands-down the best bagels I’ve ever made—I’ve baked this recipe three times now (once as a single batch, once making three batches for a party, and again just for fun), and the flavor and texture have been consistently amazing every time.
The only issue I keep running into is with the everything seasoning. Right after the boil, it sticks perfectly and looks great going into the oven. But after baking, even a light touch causes most of the seasoning to fall off. I’ve tried really pressing the bagels into the seasoning, but it doesn’t seem to help once they’re baked.
Has anyone found a trick to help the seasoning stay put after baking? I’d love to get that same perfect adhesion all the way through because otherwise, this recipe is absolutely flawless!
Thank you so much for making them so many times — that truly means a lot! That’s a great question this definitely happens! A couple things that can help: try adding the seasoning immediately after boiling while the bagels are still very wet, or lightly brush the tops with egg wash before adding the seasoning to help it adhere better during baking.
Some loss is normal, but those steps should help it stick much better! I appreciate you sharing your experience—it’s really helpful for others too.
The dough is extremely hard and tough. Is it suppose to be? I did the 5 minutes of kneading and it’s tough.
Yes — this is a lower hydration dough, so it is supposed to feel firmer than most sourdough breads. Bagel dough should be stiff and a bit tough after kneading — that’s what gives you that classic chewy texture! If it feels dry and crumbly rather than smooth and elastic, you can add a tiny splash of water (1 teaspoon at a time), but a firm dough is completely normal for this recipe. Keep kneading until it becomes smooth and slightly elastic.
Hi! I came across this recipe, and I absolutely loved it! It’s comforting to know you have a similarly temped kitchen, which has helped my sourdough baking process so much! I added a cinnamon sugar mixture and topped some other bagels with cheddar, and they are so heavenly and divine. I look forward to mornings now. Loved this so much! I will be coming back!
This absolutely made me smile — thank you so much for sharing this! And cinnamon sugar and cheddar?! That sounds like the perfect bagel lineup. I’m so honored it’s something you look forward to in the mornings — that’s the best compliment ever!
Amazing, easy, and delicious! My family loves them!
Thank you so much! I am so glad you found them easy to make and that your family loved them. That is exactly what I hope for with this recipe. I appreciate you taking the time to leave a comment!
No complaints about this recipe! Just a big fat WOW! Little crust on the outside so soft and chewy inside as promised. The only thing I changed was cutting the bagel dough into triangles I used a pizza cutter…. smooth! Great instructions. This recipe is a keeper. I did use my mixer, no time to kneed. Can’t imagine them turning out any better. Thank you MCKENNA PULDA for sharing.
Wow — thank you so much for this amazing comment! So glad the bagels turned out soft and chewy just as promised. Thanks again for making the recipe and taking the time to share your experience
I followed your recipe to a T and even pulled them out at 18 min and they are solid and hard, what did I do wrong?
I’m sorry that happened. If bagels turn out very hard, it’s usually related to fermentation. If the dough didn’t bulk ferment long enough, the bagels won’t develop enough gas and can bake up dense and firm.
I’d recommend making sure the dough has visibly risen and feels slightly puffy before shaping. Kitchen temperature can also affect timing, so sometimes it takes longer than the written time. I hope your next batch turns out much softer!
These bagels never fail me! So delicious – they are always gone within a couple days!
That makes me so happy to hear — thank you! Bagels disappearing in a couple days is always the best sign!
This was first time making sourdough bagels and this recipe came out beautiful. Light, fluffy & the taste was so delicous!
This makes me so happy to hear — especially for your first time making sourdough bagels! Thank you so much for trying the recipe and taking the time to leave such a sweet comment!