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Sourdough Bagels

How to Make the Best Sourdough Bagels Recipe at Home

Learn how to make the best homemade sourdough bagels with this easy and detailed recipe. Perfectly chewy with a golden, crisp crust, these artisan bagels are made from scratch using a natural sourdough starter. Enjoy the flavors of slow fermentation and customize with your favorite toppings.

  • Total Time: Approximately 9–14 hours (including resting and proofing times)
  • Yield: Makes 8 bagels 1x

Ingredients

Scale

For the Bagels:

  • 150 g (approx. ¾ cup) bubbly, active sourdough starter
  • 250 g (1 cup + 2 tsp) warm water
  • 24 g (2 tbsp) granulated sugar or honey
  • 500 g (4 cups + 2 tbsp) bread flour
  • 9 g (1 ½ tsp) fine sea salt

For the Water Bath:

  • 20 g (1 tbsp) honey or sugar (for a glossy crust)

Optional Toppings:

  • Everything Bagel seasoning
  • Sesame seeds
  • Poppy seeds
  • Cinnamon sugar
  • Dried fruits (raisins, cranberries, chopped apricots)
  • Shredded cheese
  • Fresh herbs (rosemary, thyme)

Instructions

  1. Prepare the Dough: In a large mixing bowl, whisk together the sourdough starter, warm water, and sugar. Gradually add flour and salt, mixing by hand or with a stand mixer fitted with a dough hook. Knead until the dough is stiff and smooth (about 10 minutes). Cover and rest for 45 minutes.
  2. Bulk Fermentation: Allow the dough to rise in a warm place for 8–12 hours (overnight), until doubled in size. Maintain a room temperature of 68°F–72°F for optimal results.
  3. Shape the Bagels: Divide the dough into 8 equal pieces (about 115 g each). Roll each piece into a ball, then poke a hole through the center with your thumb. Stretch the hole to 1–2 inches wide. Place on a parchment-lined baking sheet and cover with a towel.
  4. Proof the Bagels: Let the shaped bagels proof for 1–2 hours until they puff slightly. This ensures a soft, chewy texture.
  5. Boil the Bagels: Preheat your oven to 425°F (220°C). Boil a large pot of water and add honey or sugar. Boil the bagels for 30 seconds on each side for a glossy crust. For chewier bagels, boil for up to 2 minutes.
  6. Add Toppings: After boiling, sprinkle bagels with your chosen toppings while still wet.
  7. Bake: Transfer the bagels to a prepared baking sheet. Bake for 20–25 minutes until golden brown. Cool on a wire rack before serving.

Notes

  • Sourdough Starter: Ensure your starter is active and bubbly. If using sourdough discard, add a pinch of yeast for a better rise.
  • Flour: Bread flour works best for chewy bagels, but you can substitute with all-purpose flour if needed.
  • Water Bath: Adding honey or sugar to the water bath is key for that shiny crust and crispy texture.
  • Author: Emily Marano
  • Prep Time: 20 minutes (excluding fermentation)
  • Resting Time: 8–12 hours (overnight)
  • Cook Time: (Proofing Time: 1–2 hours)Proofing Time: 1–2 hours

Nutrition

  • Calories: 280
  • Sugar: 4g
  • Sodium: 300mg
  • Fat: 1g
  • Carbohydrates: 56g
  • Fiber: 2g
  • Protein: 9g

Keywords: Homemade Sourdough Bagels, Sourdough Bagels from Scratch, Artisan Sourdough Bagels, How to Make Sourdough Bagels