Sourdough Bagels
Add Preferred SourceThere’s nothing like homemade sourdough bagels—chewy, golden, and packed with flavor. This recipe gives you a delicious balance of a crisp crust and soft interior, perfect for breakfast or an anytime snack. You can top them with everything but the bagel seasoning, sesame seeds, poppy seeds, or even a sprinkle of cheddar cheese for extra flavor.
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These sourdough bagels have the perfect chew and a deep, rich flavor that my store-bought versions just can’t match. I love making them on a slow weekend morning—the whole kitchen smells amazing, and they feel like such a treat. They’re best fresh out of the oven with butter, cream cheese, or even a drizzle of honey. Plus, I always make extra because they freeze well, so I can have a homemade bagel anytime!
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Sourdough Bagels
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I love making this sourdough bagel recipe because it’s surprisingly simple once you get the hang of it. The process involves mixing, shaping, boiling, and baking—all essential steps for that classic bagel texture. Here’s how to do it:
Mix the Dough
In a large mixing bowl, combine bread flour, warm water, sourdough bread starter, salt, and sugar. Use a stand mixer with a dough hook or mix by hand until a slightly sticky dough forms. Knead on a clean work surface (like a counter or silicone mat) until smooth and elastic—this helps develop gluten for the perfect chew.
Let It Rise
Transfer the dough from the counter to a lightly greased bowl, cover with a towel or plastic, and let it proof at room temperature until it doubles in size. This can take a few hours, depending on your sourdough starter’s strength and kitchen temperature.
Shape the Bagels
Once the sourdough bagel dough has risen, divide it into 8 equal portions, about the size of a tennis ball. Roll each piece into a ball, then use your finger to poke a hole in the center, gently stretching it to form that classic bagel shape. Place them on a parchment paper-lined baking sheet and let them rise again for about two hours.
Boil Bagels
Bring a large pot of water to a rolling boil. Using a slotted spoon, lower each bagel into the water, boiling for about a minute on each side, before transferring them back to the baking sheet.
Bake Until Golden
Preheat your oven to 400ºF (200ºC). While the bagels are still damp from boiling, sprinkle them with your favorite toppings like sesame seeds, poppy seeds, or everything bagel seasoning. Arrange them on a parchment-lined sheet pan and bake for about 25 minutes until golden brown.
Recipe Notes and Tips
Over time, I’ve picked up a few tricks to this recipe the only one you’ll ever need. Here are some tips to help you get the best results:
- Use a strong sourdough starter: An active sourdough starter with lots of bubbles will give the best rise and flavor.
- Flour type: Bread flour rather than all-purpose flour is ideal because of it’s high protein content, which helps create a chewy texture.
- Don’t skip the second rise: This helps the bagels hold their shape and develop a light, airy texture inside.
- Boil for a chewy crust: A dip in boiling water gives bagels their signature chew, so don’t rush this step.
- Customize your toppings: Everything bagel seasoning, sesame seeds, or even a sprinkle of cheddar cheese all work great.
- Make ahead dough: After the first rise, cover the dough and refrigerate overnight. This can actually improve the flavor. Just let it come to room temperature before shaping.
How to Store Leftover Sourdough Bagels
Let the bagels cool completely before storing. For short-term storage, keep them in an airtight container or bag at room temperature for up to two days.
For longer storage, slice them in half and freeze them in a sealed bag. When you’re ready to eat, just pop them in the toaster straight from the freezer.
What to Serve With Sourdough Bagels
There are so many ways to enjoy sourdough bagels, whether you like them sweet or savory. Spread them with cream cheese, butter, or a drizzle of honey for a simple treat.
For something more filling, try smoked salmon, avocado, or a fried egg. If you love a sweet bagel, cinnamon butter or peanut butter with banana slices are great options.
More Recipes You Will Love
I love experimenting with homemade bread recipes, and if you do too, here are some more ideas to try:
- Egg Prosciutto Bagel Recipe
- Breakfast Bagel Sliders Recipe
- Sourdough Cinnamon Rolls
- Banana Avocado Bread
- Cinnamon Swirl Bread
Ingredients
- ½ cup sourdough starter
- 1 cup warm water
- 2 tablespoons sugar
- 2 teaspoons salt
- 4 cups bread flour
- Everything But the Bagel seasoning for toppings
Instructions
- In a mixing bowl, combine the flour, water, sourdough starter, salt, and sugar. Mix thoroughly until the dough becomes smooth and slightly sticky, using either your hands or a stand mixer.½ cup sourdough starter, 1 cup warm water, 2 tablespoons sugar, 2 teaspoons salt, 4 cups bread flour
- Transfer the dough to a lightly floured surface and knead until it is smooth and elastic, which helps develop gluten for a chewy texture. Let it rest for a few hours until it has doubled in size.
- Divide the dough into portions about the size of a tennis ball. Roll each portion into a ball, then poke a hole in the center and gently stretch it to create an opening about 1.5 to 2 inches wide. Repeat with the remaining dough to form a total of 8 bagels. Place them on a parchment-lined baking sheet and allow them to rise again for about 2 hours, until they double in size.
- Bring a large pot of water to a boil. Carefully lower the bagels into the water, cooking them for 1 minute on each side. Transfer them back to the baking sheet.
- While the bagels are still wet, press your desired toppings onto the surface so they adhere easily.Everything But the Bagel seasoning
- Preheat the oven to 400ºF (200ºC). Arrange the bagels on a parchment-lined baking tray and bake for 25 minutes, or until they turn golden brown.
- Serve and enjoy!
Video
Notes
- Use a strong sourdough starter: An active sourdough starter with lots of bubbles will give the best rise and flavor.
- Flour type: Bread flour rather than all-purpose flour is ideal because of it’s high protein content, which helps create a chewy texture.
- Don’t skip the second rise: This helps the bagels hold their shape and develop a light, airy texture inside.
- Boil for a chewy crust: A dip in boiling water gives bagels their signature chew, so don’t rush this step.
- Customize your toppings: Everything bagel seasoning, sesame seeds, or even a sprinkle of cheddar cheese all work great.
- Make ahead dough: After the first rise, cover the dough and refrigerate overnight. This can actually improve the flavor. Just let it come to room temperature before shaping.
Storage and Reheating Instructions
- Room temperature: Let the bagels cool completely before storing. For short-term storage, keep them in an airtight container or bag at room temperature for up to two days.
- Freeze: For longer storage, slice them in half and freeze them in a sealed bag. When you’re ready to eat, just pop them in the toaster straight from the freezer.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
