Sourdough bagel recipe

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Sourdough bagel with cream cheese and smoked salmon on a wooden table.

If you love chewy, flavorful bagels with a crisp golden exterior, these Sourdough bagel recipe will become your go-to recipe! Made with basic ingredients and a natural sourdough starter, their slow overnight rise develops a deep, complex flavor. Whether topped with sesame seeds, everything bagel seasoning, or left plain, these bagels are perfect for breakfast, lunch, or snacks!

Why You Will Love This Recipe

✔ Perfectly Chewy & Golden – Achieve New York-style texture with the boil-and-bake method.
✔ Naturally Leavened : Uses an active sourdough starter instead of commercial yeast.
✔ Deep, Complex Flavor : The long fermentation enhances the tangy taste.
✔ Flexible & Customizable : Add mix-ins or favorite toppings!
✔ Perfect for Meal Prep : Make a batch and enjoy fresh bagels all week.

For a well-rounded, healthy breakfast, pair your homemade bagels with a Chick-fil-A Kale Salad or a protein-packed Cottage Cheese Spread.

Ingredients

For the Dough:

  • Active Sourdough Starter : Naturally ferments and gives flavor.
  • Warm Water : Hydrates the dough and fuels fermentation.
  • Honey or Maple Syrup : Adds a slight sweetness to balance the sourdough tang.
  • Bread Flour : Essential for the chewy texture.
  • Salt : Strengthens gluten structure and enhances flavor.

For Boiling & Topping:

  • Water : For boiling bagels before baking.
  • Baking Soda : Creates the deep, golden-brown crust.
  • Honey : Adds a glossy finish and mild sweetness.
  • Egg Wash : Gives the bagels a shiny, golden sheen.
  • Optional Toppings: Sesame seeds, poppy seeds, or everything bagel seasoning.

👉 The complete ingredient list with measurements is in the recipe card below!

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Want to explore more alternative bread recipes? Try making a Cottage Cheese Flatbread for a quick, nutritious option.

How to Make Sourdough Bagels

Step 1: Prepare the Dough

  1. Mix Ingredients: In a large bowl, combine active sourdough starter, warm water, and honey (or maple syrup).
  2. Add bread flour and salt, mixing until a shaggy dough forms.
  3. Knead for 8-10 minutes until the dough is smooth, elastic, and slightly tacky.

Step 2: Bulk Fermentation (Overnight Rise)

  1. Place the dough into a lightly oiled bowl, cover, and let it rise overnight (8-12 hours) at room temperature.
  2. The dough should double in size and become puffy.

Step 3: Shape the Bagels

  1. Divide the dough into 8 equal pieces.
  2. Roll each piece into a ball, then use your fingers to gently stretch a hole in the center to form a bagel shape.
  3. Cover with a towel and let rest for 30-60 minutes while they puff up slightly.

Step 4: Boil the Bagels

  1. Bring a large pot of water to a gentle boil.
  2. Stir in honey (for shine) and baking soda (for a crisp crust).
  3. Boil each bagel for 30 seconds per side, then remove with a slotted spoon and place on a parchment-lined baking sheet.

Step 5: Bake the Bagels

  1. Brush each bagel with egg wash for a golden crust.
  2. Sprinkle with sesame seeds, poppy seeds, or everything bagel seasoning (optional).
  3. Bake at 425°F (220°C) for 20-25 minutes until golden brown.
  4. Cool on a wire rack before slicing and serving.
Sourdough bagel recipe-Raw sourdough bagel dough being shaped into rings on a floured surface.
Raw dough being shaped into rings for a sourdough bagel recipe.

Looking for sweet variations? Try a Braided Chocolate Chip Brioche for a deliciously soft alternative.

Pro Tips for the Perfect Sourdough Bagels

✔ Use an Active Starter : Your sourdough starter should be bubbly and active before using.
✔ Knead Until Smooth : Well-kneaded dough creates the chewiest bagels.
✔ Don’t Skip the Boil! : This step is crucial for texture and crust formation.
✔ Let the Dough Rest : This allows the gluten to develop, resulting in a better structure.
✔ Customize Your Bagels! : Try cheese, jalapeño, or cinnamon raisin for variety.

How to Serve

These sourdough bagels are incredibly versatile! Try these serving ideas:

  • Classic: With cream cheese, avocado, or smoked salmon.
  • Breakfast Bagel Sandwich: Load with eggs, bacon, and cheese.
  • Sweet Treat: Drizzle with honey, butter, and jam.
  • Savory Option: Pair with garlic herb cream cheese for extra flavor.

Make-Ahead & Storage

Storing Leftovers

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigeration: Keep for up to 5 days, then reheat before serving.

Freezing

  • Freeze uncut bagels for up to 3 months.
  • Reheat: Toast directly from frozen or microwave for 30 seconds, then slice.

Reheating

  • Toaster Oven: Toast at 350°F (175°C) for 5 minutes.
  • Microwave: Wrap in a damp paper towel and heat for 15 seconds.
Close-up of raw sourdough bagel dough being shaped into rings on a work surface, surrounded by a bowl of sourdough starter in a white kitchen.
Raw sourdough bagel dough shaped into rings, with a bowl of sourdough starter nearby, styled in a modern white kitchen.

FAQs

1. Can I Make These Bagels Without an Overnight Rise?

Yes! Let the dough rise at room temperature for 4-6 hours instead.

2. Can I Use All-Purpose Flour Instead of Bread Flour?

Bread flour is best for chewy bagels, but all-purpose flour will work (though the texture will be slightly softer).

3. Why Do I Have to Boil the Bagels?

Boiling sets the crust before baking, giving bagels their chewy, dense texture.

4. How Do I Get a Golden, Glossy Crust?

Brush the bagels with egg wash before baking for a shiny, golden finish.

Conclusion

These chewy, tangy, and golden-brown Sourdough Bagels are crispy on the outside and soft on the inside. Whether you enjoy them plain, toasted, or fully loaded with toppings, they are worth the effort!

👆 Make a batch, toast them up, and enjoy homemade bakery-style bagels! 😋🥯

Sourdough bagel with cream cheese and smoked salmon on a wooden table.

Sourdough Bagels

Meriam
Chewy and flavorful sourdough bagels with a golden crust, perfect for breakfast or snacks.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 12 hours
Total Time 12 hours 45 minutes
Course Breakfast, Snack
Cuisine American, Jewish
Servings 8 bagels
Calories 280 kcal

Equipment

  • Mixing Bowl
  • Bench Scraper
  • Baking sheet
  • Parchment Paper
  • Large Pot
  • Slotted Spoon
  • Wire rack

Ingredients
  

For the Dough

  • 1/2 cup active sourdough starter
  • 1 1/4 cups warm water
  • 1 tbsp honey or maple syrup
  • 4 cups bread flour
  • 1 1/2 tsp salt

For Boiling & Topping

  • 8 cups water
  • 1 tbsp baking soda
  • 1 tbsp honey for shine
  • 1 egg beaten (for egg wash)
  • sesame seeds optional
  • poppy seeds optional
  • everything bagel seasoning optional

Instructions
 

  • In a large bowl, whisk together sourdough starter, warm water, and honey until combined.
  • Add bread flour and salt, then mix until a shaggy dough forms.
  • Knead for 8-10 minutes until smooth and elastic. The dough should be firm but slightly tacky.
  • Transfer dough to a lightly oiled bowl, cover, and let rise at room temperature for 8-12 hours (overnight) until doubled in size.
  • Divide dough into 8 equal pieces and roll each into a smooth ball.
  • Poke a hole in the center of each ball and stretch it to form a bagel shape. Cover and let rest for 30-60 minutes.
  • Bring a large pot of water to a boil. Add baking soda and honey.
  • Boil bagels 30 seconds per side, then place on a parchment-lined baking sheet.
  • Brush bagels with egg wash and sprinkle with toppings if desired.
  • Bake at 425°F (220°C) for 20-25 minutes until golden brown.
  • Let cool on a wire rack before slicing and serving.

Notes

For a chewier texture, let the shaped bagels rest in the fridge overnight before boiling and baking. You can also experiment with different toppings like cinnamon sugar or garlic flakes.
Keyword Bagels, Bread, Sourdough