If you’ve mastered sourdough bread and want something fun, practical, and family-friendly, these homemade sourdough bagels are the perfect next bake.
They’re chewy on the inside, golden on the outside, and made with just a few simple ingredients — no commercial yeast needed.
Once you make sourdough bagels at home, store-bought just won’t compare.
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Why you’ll love this
- Made with active sourdough starter
- No commercial yeast
- Classic chewy texture
- Simple ingredients
- Cold-proof option for better flavor
- Perfect for meal prep
These bagels are sturdy enough for sandwiches but still soft and tender inside.
Other Sourdough Recipes You Might Like
- Sourdough Bread Bowls
- 62% Rye Sourdough Bread
- Sourdough Garlic Knots
- Sourdough Cheddar Jalapeño Biscuits
Tools You’ll Need
- Digital Kitchen Scale
- Large Mixing Bowl
- Bench Scraper
- Baking Sheet
- Parchment Paper
- Large Pot
- Slotted Spoon or Spider Strainer
- Cooling Rack
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Ingredients
Makes 8 bagels
- 100 g active sourdough starter (bubbly and at peak)
- 250 g warm water
- 20 g honey or sugar
- 10 g salt
- 500 g bread flour (high protein is best)
For Boiling
- Large pot of water
- 1 tablespoon baking soda
- 1 tablespoon honey or sugar
Why Bread Flour Is Important
Bagels need strong gluten development to create that classic chew. Bread flour has a higher protein content than all-purpose flour, which helps create structure and prevents flat bagels.
If you use all-purpose flour, the bagels may turn out softer and less chewy.
How to Make Sourdough Bagels
Mix the Dough
In a large bowl, combine the sourdough starter, warm water, and honey or sugar. Add flour and salt. Mix until a stiff dough forms.
Bagel dough should feel firm and tight — not soft like sandwich bread.
Knead
Knead by hand for 8–10 minutes (or 5–6 minutes in a stand mixer) until smooth and elastic.
You can also use stretch and folds if preferred, but kneading gives the most classic texture.
Bulk Fermentation
Cover and let rise at room temperature for 8–12 hours.
The dough should rise about 50–60%, not double.
Over-fermented dough can lead to flat bagels.
Shape the Bagels
Divide into 8 equal pieces.
Roll each piece into a tight ball. Poke a hole in the center and gently stretch to form a ring about 4–5 cm wide.
Place on parchment paper.
Proof (Choose One Option, See Notes Below*)
You can either cold proof overnight or proof the same day.
Option 1: Cold Proof
Cover and refrigerate 8–24 hours.
Boil directly from the fridge.
Option 2: Same-Day Proof
Place in the oven with the light on (oven off).
Let proof 2–4 hours until slightly puffy.
Boil
Bring a large pot of water to a boil. Add baking soda and honey or sugar.
Boil each bagel 30 seconds per side.
Add toppings immediately while wet.
Bake
Bake at 425°F (220°C) for 22–25 minutes until deep golden brown.
Cool at least 30 minutes before slicing.
Best Toppings for Sourdough Bagels
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
- Asiago cheese
- Cinnamon sugar
Avoid fresh garlic or fresh onion — they burn in the oven.
Troubleshooting Sourdough Bagels
Flat bagels?
Likely over-fermented or too much hydration.
Wrinkled surface?
Over-proofed before boiling.
Too dense?
Under-fermented or under-kneaded.
Pale crust?
Increase boil time slightly or check oven temperature.
How to Store
Store at room temperature in a sealed bag for up to 2 days.
For longer storage, slice and freeze. Toast directly from frozen.
Flavor Variations
Cinnamon Raisin
Add 1 teaspoon cinnamon and ¾ cup raisins during mixing.
Blueberry
Gently fold in ¾ cup dried blueberries.
Jalapeño Cheddar
Add diced jalapeños and shredded cheddar before shaping.
Frequently Asked Questions
Can I make sourdough bagels same day?
Yes, but flavor improves with an overnight cold proof.
Do I have to boil bagels?
Yes. Boiling creates the signature chewy crust.
Can I skip baking soda?
You can, but baking soda helps create a darker, shinier crust.
If you regularly bake sourdough for your family, these bagels are a natural next step. They’re practical, freezer-friendly, and perfect for breakfast sandwiches or simple cream cheese and jam.
Once you get the hang of shaping, they become one of the easiest sourdough recipes to add into your weekly baking rhythm.
*Easy Baker’s Timeline: Proofing Options for Sourdough Bagels
Because every sourdough starter is different, it helps to see the full baking schedule laid out clearly. Below are two simple timelines you can follow depending on your schedule.
Timeline 1: Overnight Cold Proof
Day 1 – Evening
- 7:00 pm – Mix dough
- 7:15 pm – Knead
- Overnight – Bulk ferment at room temperature (8–12 hours)
Day 2 – Morning
- 7:00 am – Shape bagels
- 7:15 am – Place in refrigerator
- Refrigerate 8–24 hours
Day 2 – Later (or Day 3 Morning)
- Remove from fridge
- Boil directly from cold
- Add toppings
- Bake
Timeline 2: Same-Day Warm Proof (2–4 Hours)
Morning
- 8:00 am – Mix dough
- 8:15 am – Knead
- Bulk ferment 8–12 hours
Afternoon or Evening
- 4:00 pm – Shape bagels
- 4:15 pm – Place in oven with light on (oven off)
- Proof 2–4 hours until slightly puffy
Bake
- Boil
- Add toppings
- Bake
Homemade Sourdough Bagels
Ingredients
- 100 g active sourdough starter bubbly and at peak
- 250 g warm water
- 20 g honey or sugar
- 10 g salt
- 500 g bread flour high protein
- Large pot of water
- 1 tbsp baking soda
- 1 tbsp honey or sugar
- Poppy seeds
- Shredded cheese
Instructions
Mix the Dough
- In a large bowl, combine sourdough starter, warm water, and honey or sugar.100 g active sourdough starter, 250 g warm water, 20 g honey or sugar
- Add flour and salt. Mix until a stiff dough forms.10 g salt, 500 g bread flour
Knead the Dough
- Knead by hand for 8–10 minutes (or 5–6 minutes in a stand mixer) until smooth and elastic.
- Dough should be firm and slightly dense, not soft like sandwich bread.
Bulk Fermentation
- Cover the bowl and let rest at room temperature for 8–12 hours.
- Dough should rise about 50%, not double.
Shape the Bagels
- Divide dough into 8 equal pieces.
- Flatten each piece slightly.
- Roll into a tight ball.
- Poke a hole in the center and gently stretch into a ring.
- Place on parchment paper.
Proof (Choose One)
Option 1: Cold Proof (Overnight)
- Cover and refrigerate 8–24 hours.
- Boil directly from fridge when ready.
Option 2: Warm Proof (Same-Day, 2–4 Hours)
- Place in the oven with light on (oven off).
- Proof 2–4 hours until slightly puffy.
Boil the Bagels
- Bring a large pot of water to a boil.Large pot of water
- Add baking soda and honey or sugar.1 tbsp baking soda, 1 tbsp honey or sugar
- Boil each bagel. 30 seconds per side.
- Remove and place on parchment.
Add Toppings
- While bagels are still wet from boiling, sprinkle with desired toppings.Poppy seeds, Shredded cheese
Bake
- Preheat oven to 425°F (220°C).
- Bake bagels 22–25 minutes until deep golden brown.
- Cool at least 30 minutes before slicing.
Notes
- Use bread flour for chewy texture.
- Test with float method before boiling.
- Over-proofed dough may wrinkle; under-proofed dough will be dense.
- Store at room temperature in a sealed bag for up to 2 days.
- Freeze slices for longer storage; toast directly from frozen.
- Cinnamon Raisin: Fold in 1 tsp cinnamon + ¾ cup raisins during mixing.
- Blueberry: Fold in ¾ cup dried blueberries.
- Jalapeño Cheddar: Add diced jalapeños + shredded cheddar before shaping.
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