If you’ve ever dreamed of biting into a perfectly chewy, slightly tangy, impossibly soft bagel warm from your own oven, you’re in the right place. This Homemade Sourdough Bagels Recipe is my go-to when I crave that authentic bagel experience with a wholesome sourdough twist. Trust me, once you get the hang of this, you’ll never want to buy store-bought bagels again!
Why You’ll Love This Recipe
- Authentic Flavor: The natural tang from the sourdough starter makes these bagels refreshingly delicious without any artificial flavors.
- Perfect Chewiness: Kneading by hand gives the dough that ideal dense yet tender crumb you want in bagels.
- Flexible Timing: Thanks to the sourdough fermentation, you can fit the rise times into your schedule naturally, even doing an overnight rise.
- Fun to Personalize: Whether you love classic sesame or daring cinnamon crunch, these bagels take toppings like a champ.
Ingredients You’ll Need
To make the best sourdough bagels, you want ingredients that bring structure, flavor, and that chewy bite bagel lovers crave. Everything comes together simply, and each plays a crucial role — plus I have some tips to help you shop smart.
- Active sourdough starter: Make sure it’s bubbly and active for the best rise and tangy flavor.
- Warm water: Body temperature water helps wake up the starter and activate gluten development.
- Bread flour: High-protein flour is essential here for that classic chewy bagel texture.
- Sugar: Just a little for fermenting sweetness and a slight caramelization in the crust.
- Salt: Balances flavors and strengthens the dough.
- Honey (for boiling): Creates a subtle sweetness and helps develop a shiny crust during the boil step.
Variations
I love giving this Homemade Sourdough Bagels Recipe my own twists depending on mood and what’s in the pantry—feel free to make it your own! These bagels are such a great blank canvas for flavors and textures.
- Cheese Topped Bagels: I swear by sprinkling Asiago cheese on top before baking. It adds this incredible savory crunch that takes the bagels to the next level.
- Everything Bagel Style: Add that classic mix of sesame seeds, poppy seeds, garlic, and onion flakes—you can buy it pre-made or mix yourself for maximum flavor.
- Cinnamon Crunch: If you’ve got a sweet tooth, try a mix of sugars, cinnamon, and just a hint of vanilla sprinkled on before baking for a cozy treat.
- Gluten-Free Adaptation: While this recipe uses bread flour, I’ve experimented with gluten-free blends; just expect a different texture and shorter chew.
How to Make Homemade Sourdough Bagels Recipe
Step 1: Mix Starter, Warm Water, and Sugar
Start by combining your active sourdough starter, warm water, and sugar in a straight-edge bowl—one of my secret kitchen helpers because you can see the dough rise clearly. Stir with your hands or a Danish dough whisk until it looks milky and bubbly. This gently wakes the wild yeast and sets the stage for a light, airy dough.
Step 2: Add Flour and Salt, Then Knead by Hand
Next, toss in the bread flour and salt. Mix everything until just combined, then get ready for a little workout—knead the dough by hand for about 5-6 minutes. I’ve tried using mixers, but nothing beats how hand-kneaded dough feels and tastes. Use that classic fold-and-push technique: pull a section up, fold it over, and push with the heel of your hand while rotating the bowl. Your dough will feel stiff and bumpy—that’s totally normal for bagels. After kneading, cover the dough and let it rest for an hour.
Step 3: Stretch and Fold to Strengthen the Dough
After the hour passes, repeat that stretch, fold, and push motion for just 30 seconds. You’ll notice your dough softens a bit and smooths out. This step helps gluten develop even more, giving your bagels incredible chewiness. Cover it back up and send it off to a warm spot for its big bulk rise.
Step 4: Bulk Rise Until Doubled
Let the dough rise until it doubles in size. In my 69°F kitchen, this usually takes about 8-12 hours. If your kitchen’s warmer, it’ll be faster—if cooler, slower. This slow fermentation helps develop flavor and texture so don’t rush it.
Step 5: Shape the Bagels
Once your dough has doubled, gently transfer it onto your work surface (no flour necessary!). Stretch it into a rectangle about half an inch thick, then slice it into eight equal triangles—think pizza style. I weigh mine (~115g) to keep sizes consistent, but eyeballing works too. Now, shape each piece into a smooth ball by folding corners in and rolling, then poke a hole through the center using your thumb and stretch it out to about 2 inches wide. Don’t worry if it shrinks back a bit—that’s normal. Lay your shaped bagels on parchment-lined trays, cover, and let them rise again for 20 to 60 minutes.
Step 6: Boil the Bagels for That Classic Crust
Preheat your oven to 425°F while preparing a large pot of boiling water with honey. Adding honey to the water isn’t just a sweet touch—it also helps your crust get that irresistible glossy finish. Carefully boil 2-3 bagels at a time, 30 seconds on each side. Then, gently place them on a cooling rack to drain and prepare for toppings.
Step 7: Add Your Favorite Toppings
Bagels fresh from the boil are slightly sticky—perfect for sticking on your favorite toppings. Dip the tops into your topping of choice—whether it’s everything bagel seasoning, sesame seeds, or Asiago cheese. Bonus: If you’re adding cheese, dip the bottom of the bagel too for a fantastic crunch when baked!
Step 8: Bake to Golden Perfection
Bake your bagels for 20-25 minutes, until they’re beautifully golden and the internal temperature hits about 200-210°F. Once out of the oven and cooled enough to handle, slice one open while still warm and slather on some butter—you’ll absolutely flip over that luscious chew and rich, buttery bite.
Pro Tips for Making Homemade Sourdough Bagels Recipe
- Use a Straight-Edge Bowl: It’s easier to track rising and prevents dough from escaping during kneading as you fold and turn.
- Hand Kneading Over Mixer: I learned my bagels get a better chew and texture when hand-kneaded—plus, it’s oddly satisfying!
- Don’t Skip the Boil: Boiling sets the crust for that iconic bagel chew and shine, and the honey in the water adds subtle sweetness.
- Control Your Kitchen Temp: Rise times vary wildly based on temperature—if it’s chilly, be patient; warm temps speed things up but watch closely to avoid over-proofing.
How to Serve Homemade Sourdough Bagels Recipe
Garnishes
I often stick to classic toppings like sesame and poppy seeds, but I adore everything bagel seasoning for that addictive combo of garlic, onion, salt, and seeds. When I’m feeling adventurous, a sprinkle of Asiago cheese before baking makes the crust delightfully crunchy and savory. You really can’t go wrong—my kitchen table is always happier with a variety of these garnishes.
Side Dishes
These homemade sourdough bagels shine on their own, but pairing them with some creamy avocado spread or a thick slab of smoked salmon and cream cheese makes breakfast feel like a celebration. I also love serving them alongside scrambled eggs or a fresh garden salad for a brunch spread.
Creative Ways to Present
For special occasions, I like to turn these bagels into mini “bagel bites” by topping them with marinara and melted cheese, turning the familiar into a nostalgic, fun finger food. Another favorite is slicing leftover bagels thin to toast as crunchy chips—perfect for dipping or snacking.
Make Ahead and Storage
Storing Leftovers
My family usually devours these bagels in a day or two, but if you have leftovers, store them in a plastic bag at room temperature. They stay fresh for up to 3 days that way. I avoid the fridge because it dries the bagels out faster.
Freezing
If you want to keep them longer, slice or leave them whole and pop them in a gallon-sized freezer bag for up to 3 months. I do this often for busy mornings or when I bake a big batch.
Reheating
To bring back that fresh-baked magic, I warm frozen bagels in the microwave for about 10 seconds or leave them out to thaw at room temperature. Then, I slice and toast them just like a bakery bagel. Trust me, this method keeps them chewy and delicious.
FAQs
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Can I use an inactive sourdough starter for this bagel recipe?
It’s best to use an active, bubbly sourdough starter for this recipe because active yeast ensures the dough rises properly and develops that signature sourdough flavor. If your starter is inactive or just fed, give it some time to peak before starting your bagels.
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Why do I have to boil the bagels before baking?
Boiling bagels creates a chewy outer crust and gives them their classic shiny appearance. It also helps set the crust before baking so the bagels don’t get too crusty or over-expand in the oven. Trust me, skipping the boil will lead to a different texture!
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How do I know when the dough has risen enough?
The dough should roughly double in size and look puffed and airy. Using a straight-edge bowl helps you track this visually. If you gently press your finger into the dough and the indentation springs back slowly, it’s ready for shaping.
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Can I make these bagels without a sourdough starter?
This recipe is designed around sourdough starter for flavor and fermentation timing. If you don’t have one, you might try making a yeasted bagel recipe instead, or experiment by substituting active dry yeast but be ready for different rise times and flavor profiles.
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What are your favorite toppings for homemade sourdough bagels?
I adore a classic everything bagel seasoning mix, but cheesy Asiago, poppy seeds, and even cinnamon sugar are amazing. For savory, I sometimes dip the bottom in cheese for an extra crunchy bite—my family goes crazy for it!
Final Thoughts
This Homemade Sourdough Bagels Recipe has become one of my kitchen staples, and I love sharing it because it balances the art of sourdough baking with a timeless bagel tradition. Whether it’s a lazy Sunday morning or a special brunch, these bagels bring homemade goodness to the table like nothing else. Give it a try—you’ll enjoy the process as much as the delicious, chewy reward at the end.
Print
Homemade Sourdough Bagels Recipe
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 9 hours 20 minutes
- Yield: 8 bagels
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This homemade Sourdough Bagels recipe delivers soft, chewy bagels with a deep flavor from natural fermentation. Made using active sourdough starter and a honey boiling bath for a shiny crust, these bagels are perfect toasted or fresh. The recipe involves slow bulk fermentation, hand-kneading for an ideal texture, boiling to develop a classic bagel crust, and baking until golden brown. Customize with your favorite toppings like everything seasoning, sesame seeds, or cheese for a delicious breakfast or snack.
Ingredients
Dough Ingredients
- 150 grams active sourdough starter (about 3/4 cup)
- 250 grams warm water (1 cup + 1 tablespoon)
- 500 grams bread flour (3 1/2 cups)
- 40 grams sugar (3 tablespoons)
- 12 grams salt (2 teaspoons)
Boil Bath
- 20 grams honey (for the boiling water bath)
Suggested Toppings (optional)
- Everything Bagel Seasoning (mixture of white and black sesame seeds, onion flakes, garlic flakes, sea salt)
- Poppy seeds
- Sesame seeds
- Garlic flakes
- Onion flakes
- Cheese (e.g., Asiago cheese)
- Cinnamon Crunch (brown, white, and coarse sparkling sugar, cinnamon, flour, vanilla, butter)
Instructions
- Make the Dough: In a straight-edge bowl, combine the active sourdough starter, warm water, and sugar. Mix thoroughly by hand or with a Danish dough whisk until the mixture looks like a milky liquid. Add the bread flour and salt, mixing until fully incorporated. Knead the dough by hand for 5-6 minutes by pulling, folding, and pushing the dough using the heel of your hand while turning the bowl clockwise. The dough will be stiff and a bit bumpy, which is normal. Cover the dough with plastic and let it rest for 60 minutes.
- Stretch and Fold: After resting, perform a 30-second stretch, fold, and push routine with the heel of your hand to smooth the dough. Cover and place in a warm spot to rise until doubled in size, typically 8-12 hours depending on room temperature.
- Shape the Bagels: Once the dough has doubled, place it on your work surface without flour. Stretch the dough into a large rectangle about 1/2 inch thick. Cut the dough into 8 equal triangles using a bench scraper or knife. Shape each triangle into a smooth ball by folding the corners towards the center and rolling. Use your thumb to punch a hole in the middle and stretch it to about 2 inches in diameter.
- Second Rise: Place the shaped bagels on a parchment-lined baking sheet and cover with plastic to prevent drying. Let the bagels rest and puff for 20-60 minutes in a warm place. Alternatively, refrigerate for up to 24 hours and allow a longer second rise when removed.
- Prepare Boiling Bath: Preheat your oven to 425°F (218°C). Fill a large pot with about 10 cups of water, add the honey, and bring to a boil. The honey helps create a glossy crust.
- Boil the Bagels: Carefully drop 2-3 bagels at a time into the boiling water. Boil each side for 30 seconds. Use a slotted spoon to remove and place bagels on a kitchen towel-covered rack to drain. Repeat for all bagels.
- Add Toppings: While the bagels are still slightly sticky from boiling, dip the tops into your desired toppings to coat. Optionally dip the bottom if using cheese to create a crunchy bite.
- Bake: Arrange the bagels on a parchment-lined baking sheet and bake for 20-25 minutes until golden brown and the internal temperature reaches 200-210°F (93-99°C). Remove from oven and cool on a wire rack.
- Serve: For the best experience, slice a warm bagel and spread with butter. Enjoy the chewy and buttery texture.
Notes
- Simple Baking Schedule: Evening: make and knead dough, rest 1 hour; night: stretch and fold and rest 8-12 hours; morning: shape bagels and rest 20-60 minutes; boil and bake.
- Topping suggestions include everything bagel seasoning, poppy seeds, sesame seeds, garlic flakes, onion flakes, cheese, and cinnamon crunch.
- Other ways to enjoy sourdough bagels: bagel chips (bake for 10 minutes), egg sandwich with avocado, burger buns toasted in a skillet, or bagel bites with marinara and cheese.
- Storage: keep leftover bagels in a plastic bag at room temperature for 2-3 days or freeze whole or sliced up to 3 months. Reheat by microwaving briefly and toasting.
- Kneading by hand yields a softer, chewier texture than using a stand mixer.
- Boiling bagels in honey water creates a shiny crust that enhances taste and texture.
Nutrition
- Serving Size: 1 bagel
- Calories: 280
- Sugar: 5g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg
