Homemade Sourdough Bagels Recipe

If you’re anything like me, the smell of freshly baked bread sends you straight to your happy place. But bagels? Oh, they take that joy and roll it into a perfectly golden, chewy circle of comfort. Now, sourdough bagels? That’s a whole different level of delicious.

There’s just something magical about that tangy, slow-fermented flavor. It hugs your taste buds, fills your kitchen with an irresistible aroma, and adds a wholesome kick you won’t get from the store-bought stuff. So today, I’m sharing my no-fuss sourdough bagels recipe one that’s homemade, hearty, and made with love.

Why Sourdough Bagels Hit Different

You know how some foods just stick with you not just the taste but the memory? That’s what these sourdough bagels do. It’s not just the flavor. It’s the whole vibe: the process, the patience, the reward.

Compared to typical bagels, sourdough versions bring a more complex taste, are easier to digest, and don’t give you that heavy post-carb crash. It’s the kind of breakfast you actually feel good about.

I learned early on that sourdough bread vs regular bagels isn’t just about flavor it’s about how it makes you feel after. And once I understood that, there was no going back.

Another fun fact? Thanks to natural fermentation, sourdough bagels are often better for blood sugar control. If you’re curious about how they really stack up, check out this great comparison on sourdough vs regular bagels to see why it’s worth making the switch.

What Makes a Sourdough Bagel Recipe So Unique

The secret sauce (well, starter) behind sourdough bagels is wild yeast. This stuff is alive and bubbling literally and it’s what gives sourdough its tangy flavor and signature chew.

But what really makes sourdough stand out is the fermentation. This slow process:

• Breaks down gluten just enough to make it more digestible.
• Adds deep, earthy flavor without using commercial yeast.
• Helps the dough rise naturally with that perfect soft interior and crispy crust.

Unlike store-bought bagels, these aren’t puffed up with additives or rushed proofing. You give them time and they pay you back with flavor.

Sourdough Bagels vs Regular: Health Benefits That Matter

Let’s be honest, not all carbs are created equal. I used to feel guilty about reaching for a bagel until I found out how much better sourdough could be for me.

Here’s why it stands out:

• Lower glycemic index: It doesn’t spike your blood sugar like traditional bagels.
• Rich in prebiotics and probiotics: Thanks to the natural fermentation.
• Easier on your gut: Especially for folks with slight gluten sensitivity.

And it turns out, are sourdough bagels supposed to rise? Yes, they are. But the rise is slower and healthier which helps improve digestibility even more.

Now that we’ve got the “why” behind these beauties covered, let’s talk ingredients and jump into how you can make your own.

Ingredients for the Best Sourdough Bagels Recipe at Home

Alright, friend grab your apron. Making sourdough bagels at home doesn’t require a bunch of fancy ingredients, but it does call for the right ones. Every element plays a role in getting that chewy texture and bold, tangy flavor that we’re all chasing.

Picking the Right Sourdough Starter

If sourdough had a soul, the starter would be it. This living, breathing culture of wild yeast and bacteria is what gives your bagels that signature taste.

• Mature starter (active and bubbly): That’s non-negotiable.
• It should pass the float test a small spoonful should float in water.
• Feed it at least once or twice before baking day if it’s been resting in the fridge.

If you’re brand new to this, I highly recommend checking out my tips in the Homemade Sourdough Bagels Recipe post it’s packed with easy starter care info for beginners.

Also, don’t stress if your starter isn’t perfect on the first go. Honestly, it took me a few flops (and flour all over the counter) before I got it just right. But once I did wow. My kitchen smelled like my childhood again.

Best Flour for Homemade Sourdough Bagels

Not all flours are created equal, especially when it comes to bagels. You want that stretch, that chew, that “just one more bite” kinda feel.

Here’s what I use:

• Bread flour: High protein content for structure and chew.
• All-purpose flour: Can be used, but results are softer.
• Optional: Whole wheat flour for extra fiber and flavor.

I usually go with a mix about 75% bread flour and 25% whole wheat for a nice balance between softness and bite.

And don’t forget the salt. It might seem basic, but it strengthens the gluten structure and deepens the flavor.

Sweeteners, Salt & Extras

Even though sourdough is savory, a little sweetness brings balance.

• Honey or maple syrup: Just a touch gives the dough depth.
• Salt: Never skip it. Ever.
• Optional mix-ins: Cinnamon, sesame seeds, garlic, or even cheese if you’re feeling wild.

Here’s a tip I learned the hard way don’t overdo the mix-ins. Too much and your dough won’t shape well or rise right.

Need a Boost? High-Protein Options

If you’re after a bagel that keeps you full till lunch, check out my twist with high-protein cottage cheese bagels. Seriously, they’re a game-changer.

For anyone trying to level up their morning fuel, there’s also a fab recipe for a protein bagel you might wanna peek at.

Easy Step-by-Step Sourdough Bagels Recipe for Beginners

There’s something about kneading dough, shaping those rings, and smelling that fresh bake that just feels… grounding. I’ll show you exactly how I make mine no fancy equipment, no overnight stress, and no dry, dense results.

Step 1: Preparing the Dough

Start by mixing your ingredients:

• Active sourdough starter (mature and bubbly)
• Bread flour (plus optional whole wheat)
• Warm water
• Salt
• Touch of honey or maple syrup

Knead until smooth and elastic. You can use your hands or a stand mixer, but I prefer to knead by hand feels like I’m connecting with the recipe, just like Grandma used to do.

Once the dough is well combined, form it into a ball and place it in a lightly greased bowl. Cover and let it rest for 6 to 8 hours at room temperature. I usually make the dough in the evening and let it rest overnight.

Step 2: Proofing Like a Pro

After the bulk ferment, your dough should be soft and puffy. Gently turn it out onto a floured surface, divide it into equal pieces (I usually make 8 bagels), and roll each one into a ball.

Now shape them:

• Poke a hole in the center of each ball with your thumb.
• Gently stretch the hole into a ring aim for about 2 inches wide. Don’t worry if it shrinks a bit during the next proof.

Place the shaped bagels on a parchment-lined tray, cover them with a damp towel, and let them proof at room temperature for 1 to 2 more hours.

For detailed rising tips, you’ll find a full explanation in Are Sourdough Bagels Supposed to Rise?. It’ll save you from under-proofed disasters.

Step 3: Boil vs Bake – Why You Need Both

Now comes the classic boil and bake method that’s what gives bagels their iconic chewy crust.

• Bring a large pot of water to a boil and add a splash of baking soda.
• Boil each bagel for 30 seconds per side. Don’t skip this!
• Transfer back to the parchment sheet.

Top with whatever you love: sesame seeds, poppy, everything seasoning… even shredded cheese if you’re adventurous.

Slide them into a preheated oven at 425°F and bake for 22–25 minutes, or until deeply golden.

My First Time Making These…

I remember the first time I followed this exact process. I was nervous my dough wouldn’t rise, the bagels would flatten, or they’d taste too tangy. But when that first batch came out of the oven crusty, golden, and smelling just like Grandma’s kitchen I nearly cried.

These bagels tasted like home.

And they stored beautifully, too. If you’re wondering how to make them last without drying out, I covered that over in Storing Sourdough Bagels. Totally worth a read after you bake your first dozen.

Getting That Signature Sourdough Bagels Crust & Texture

Bagels are all about feel. That slightly crispy outside, that bouncy chew on the inside it’s the texture that makes them addictive. And when you use a sourdough base, the flavor deepens even more with a hint of tang that just melts into every bite.

The Perfect Crumb in a Homemade Sourdough Bagels Recipe

Your ideal sourdough bagel should:

• Have a golden crust that’s slightly blistered from the baking soda boil.
• Offer a springy interior not doughy, not dense.
• Tear open with visible gluten strands and a few small holes throughout (that’s fermentation magic).

And here’s a trick I swear by: Let your bagels cool for at least 30 minutes after baking. The structure continues to develop, and the inside firms up just right.

How to Store Sourdough Bagels & Keep Them Fresh

Now that you’ve baked a batch, you don’t want to let all that goodness go stale.

Here’s how I keep my sourdough bagels fresh and fabulous:

• Room Temp: Store in a paper bag for up to 2 days. Don’t seal in plastic it ruins the crust.
• Freezer: Slice them first, then freeze in a single layer. Reheat straight from frozen in the toaster or oven.

This method is a total game-changer. Trust me I break it all down in Storing Sourdough Bagels so you’ll never waste a single one.

Delicious Toppings for Your Sourdough Bagels Recipe

Now let’s dress ‘em up. A good bagel deserves more than just cream cheese.

My Favorite Sweet & Savory Sourdough Bagel Toppings:

• Savory: Avocado + turkey + tomato + sea salt
• Classic: Cream cheese + cucumber + dill
• Sweet: Nut butter + banana + chia seeds
• Gourmet: Herbed goat cheese + roasted red peppers

You can even make sandwich bagels that hold their own at lunch or dinner. For a fun brunch idea, try building a bagel board with all your fave toppings and let everyone DIY. It’s a hit at family get-togethers.

Common Mistakes to Avoid in Your Sourdough Bagels Recipe

Baking bagels looks simple, but there are a few traps that can throw things off. Here’s what I learned the hard way:

• Underfeeding the starter: Dead starter = sad bagels. Always feed it fresh the day before.
• Skipping the boil: No shortcuts here the crust depends on it.
• Overproofing: Your dough should spring back slightly when poked not collapse.

Creative Serving Ideas for Sourdough Bagels Recipes

Let’s face it bagels aren’t just for breakfast anymore. I use them in a ton of different ways to switch things up.

Bagel Sandwiches You’ll Love

Here are a few faves that never get old:

• BLT Bagel: Turkey bacon, lettuce, tomato, mustard
• Egg & Avocado: Soft-boiled egg, smashed avocado, red pepper flakes
• Caprese Stack: Fresh mozzarella, tomato, basil, balsamic drizzle

These are especially good when you’re using whole grain or sourdough bases adds a layer of flavor and holds up to the fillings.

Breakfast Boards to Brag About

Hosting brunch? Lay out a board with:

• Mini bagels (slice them in halves or quarters)
• Various spreads (cream cheese, hummus, almond butter)
• Toppings like cucumbers, herbs, smoked salmon, fruit

It’s Instagram-worthy and totally delicious.

Homemade Sourdough Bagels Recipe

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• Author: Megan
• Total Time: 15.5 hours
• Yield: 8 bagels
• Diet: Vegetarian

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Description

With just 10 minutes of prep, this easy, overnight sourdough bagel recipe uses active sourdough starter to create the best soft & chewy NY-style bagel. Customize with zesty everything bagel spice, sesame seeds, cinnamon raisin, and more! Recipe adapted from my bestselling book: Artisan Sourdough Made Simple.

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Ingredients

• 150 g (3⁄4 cup) bubbly, active sourdough starter
• 250 g (1 cup plus 2 tsp) warm water
• 24 g (2 tbsp) granulated sugar
• 500 g (4 cups plus 2 tbsp) King Arthur bread flour
• 9 g (1 1⁄2 tsp) fine sea salt
• Cooking spray or oil (for coating the plastic wrap)
• 20 g (1 tbsp) honey (for boiling water bath)
• Mixed seeds, such as poppy, sesame, fennel, flax and sunflower seeds or Everything Bagel Spice
• Optional cinnamon raisin variation: 6 g (2 tsp) ground cinnamon and 80 g (1/2 cup) raisins (soaked and patted dry)

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Instructions

1. In a large bowl, whisk the starter, water, and sugar together with a fork. Add the flour and salt. Combine to form a rough dough, then finish mixing by hand until no lumps of flour remain. Dough will be stiff and dry. Use a large bowl as dough will rise high. Optional: Use stand mixer with dough hook for 5–6 minutes.
2. Cover dough with a very damp towel and let rest 45 minutes to 1 hour. Then work into a semi-smooth ball for 15–20 seconds.
3. Cover with lightly oiled plastic wrap. Let rise until doubled, about 10–12 hrs at 68°F or 8–10 hrs at 70°F. In summer, rise during day and chill overnight to slow down fermentation.
4. Line a sheet pan with parchment or silicone mat. Coat parchment with oil if using. Remove dough onto non-floured surface, flatten into rectangle, and divide into 8 equal pieces (~115 g each). Shape into balls and rest 10–15 minutes.
5. Poke a hole in the center of each ball and gently stretch to walnut size hole. Optionally, barrel roll with index fingers. Place shaped dough back on tray.
6. Cover with damp towel and rest at room temp for 15–20 minutes. Dough will puff slightly.
7. Meanwhile, bring a medium pot of water to boil. Add honey and whisk to dissolve. Preheat oven to 425°F (220°C). Place toppings in shallow bowl.
8. Boil 2–3 bagels at a time, 30 seconds per side. If using cold dough, nudge them after 30 sec. Return to sheet pan with rounded side up.
9. While still wet, dip tops into seed toppings. Finish boiling and topping all bagels.
10. Bake bagels for 20–25 minutes. Flip to cook bottoms for 1–2 minutes if desired. Bagels should be puffed, golden, and light to touch.
11. Cool on wire rack. Best enjoyed fresh. Store in plastic bag at room temp for up to 2 days or freeze whole/sliced for up to 3 months wrapped in plastic and foil.

Notes

Use 85–95°F (29–35°C) in winter, 55–60°F (13–16°C) in summer to adjust rise speed.
Add cinnamon to dry ingredients. Soak and pat dry raisins before adding to dough after first rest.

 

• Prep Time: 15 hours
• Cook Time: 20–25 minutes
• Category: Sourdough Bread
• Method: Oven-Baked
• Cuisine: American

Final Thoughts: Why You’ll Love This Recipe Again and Again

Here’s the thing once you make sourdough bagels from scratch, store-bought will never taste the same. These are:

• Chewy but light
• Tangy but subtle
• Comforting but energizing

And most importantly? You made them with your own two hands.

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