Learn how to make chewy, flavorful sourdough bagels at home with this easy step-by-step recipe. Perfect for breakfast or snacks!

If you’re looking for a chewy, flavorful, and naturally fermented bagel recipe, you’re in the right place. These sourdough bagels are easy to make, perfect for topping with your favorite spreads, and use only simple ingredients. Whether you’re an experienced baker or a sourdough newbie, this step-by-step guide will help you bake the perfect bagels at home.

Why You’ll Love This Recipe

Naturally Fermented: Made with sourdough starter, these bagels are easier to digest and full of complex flavor.
Chewy Perfection: The classic boiling method gives these bagels their signature texture.
Customizable: Add your favorite toppings like sesame seeds, everything bagel seasoning, or cinnamon sugar.

Ingredients for Sourdough Bagels

This recipe makes 8 bagels.

For the Dough

250g (1 cup) active sourdough starter
500g (4 cups) bread flour or all-purpose flour
280g (1 ¼ cups) warm water
10g (2 tsp) salt
20g (1 tbsp) honey or maple syrup
1 tbsp olive oil (optional, for softer bagels)

For Boiling

8 cups water
2 tbsp honey or barley malt syrup
1 tbsp baking soda

Optional Toppings

Sesame seeds, poppy seeds, everything bagel seasoning, or coarse salt

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Step-by-Step Instructions

1. Prepare the Dough (The Night Before)

In a large mixing bowl, combine sourdough starter, warm water, and honey. Stir until dissolved.
Add the flour and salt, mixing until a rough dough forms.
Knead the dough by hand for 8–10 minutes or with a stand mixer and dough hook for 5 minutes, until it becomes smooth and elastic.

2. Bulk Fermentation

Cover the bowl with a damp towel and let the dough rest for 30 minutes.
Perform one stretch and fold: pull one side of the dough up and fold it over, repeating on all sides.
Cover and let ferment at room temperature (70–75°F) for 8–10 hours or overnight, until the dough has doubled in size.

3. Shape the Bagels

Turn the dough onto a lightly floured surface and divide it into 8 equal pieces (about 100g each).
Roll each piece into a ball, then poke your thumb through the center and stretch gently to form a bagel shape.
Place the shaped bagels on a parchment-lined baking sheet, cover with a towel, and let rest for 30–60 minutes, until slightly puffy.

4. Optional: Cold Proofing for More Flavor

For deeper flavor, place the shaped bagels in the fridge and let them cold ferment for 12–24 hours.

5. Boil the Bagels

Preheat your oven to 425°F (220°C) and bring a large pot of water to a boil.
Add honey and baking soda to the boiling water.
Drop bagels into the water one at a time, boiling for 30 seconds per side.
Remove with a slotted spoon and place back on the baking sheet.

6. Add Toppings

While the bagels are still wet, sprinkle them with your desired toppings like sesame seeds or everything bagel seasoning.

7. Bake the Bagels

Bake the bagels for 20–25 minutes, or until golden brown.
Let them cool on a wire rack before slicing.

Storage and Serving Tips

Storage: Keep bagels in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Serving Suggestions: Serve toasted with cream cheese, butter, or homemade jam. They’re also great for breakfast sandwiches!

everything seasoning on sourdough bagels

Frequently Asked Questions

1. Do I Have to Boil the Bagels?

Yes, boiling the bagels is what gives them their chewy texture and shiny crust. Adding baking soda and honey to the water enhances the color and flavor.

2. Can I Use Whole Wheat Flour?

Yes! Substitute up to half the bread flour with whole wheat flour for a nuttier flavor.

3. What’s the Purpose of Cold Proofing?

Cold proofing allows the dough to ferment longer, creating a richer, tangier flavor. It’s optional but highly recommended!

Tips for Perfect Bagels

Use an active sourdough starter that’s bubbly and ready to rise.
Don’t skip the boiling step—this is key to a chewy, authentic bagel texture.
Keep the dough on the firmer side by not adding too much water during mixing.

Want More Sourdough Recipes Like These Sourdough Bagels?

Why Sourdough Bagels Are Better

Sourdough bagels are not only more flavorful but also easier to digest. The natural fermentation process breaks down gluten and makes nutrients more bioavailable. Plus, there’s no need for commercial yeast!

Ready to Bake?

Making sourdough bagels at home is easier than you think, and the results are worth the effort. With just a few ingredients and some patience, you’ll have bakery-quality bagels that your family will love. Try this recipe today and let me know how it turns out in the comments below!

Simple Sourdough Bagels

Ingredients

250 g (1 cup) active sourdough starter
500 g (4 cups) bread flour (or all-purpose flour)
280 g (1 ¼ cups) warm water
10 g (2 tsp) salt
20 g (1 tbsp) honey or maple syrup
1 tbsp olive oil optional, for a softer texture

For Boiling:

2 tbsp honey or barley malt syrup
1 tbsp baking soda
8 cups water

Instructions

Mix the Dough (Night before baking)

In a large mixing bowl, combine the sourdough starter, water, and honey. Stir to dissolve.
Add the flour and salt, mixing with a wooden spoon or stand mixer until a rough dough forms.
Knead by hand for 8–10 minutes (or use a stand mixer with a dough hook for 5 minutes) until smooth and elastic.
Cover with a damp towel and let rest for 30 minutes.
Perform one set of stretch and folds (pull one side of the dough up and fold it over, repeating on all four sides).

Bulk Fermentation

Cover and let ferment at room temperature (70–75°F) for 8–10 hours or overnight until doubled in size.

Shape the Bagels

Turn the dough onto a lightly floured surface.
Divide into 8 equal pieces (about 100g each).
Roll each piece into a ball, then poke a hole in the center with your thumb and stretch gently to form a bagel shape.
Place on a parchment-lined baking sheet, cover with a towel, and let rest for 30–60 minutes until slightly puffy.
Cold Proof (Optional, for Extra Flavor)
Transfer the shaped bagels to the fridge and let them cold ferment for 12–24 hours.

Boil the Bagels

Bring a large pot of water to a gentle boil and add honey and baking soda.
Drop bagels in one at a time, boiling for 30 seconds per side.
Use a slotted spoon to remove and place them back on the baking sheet.
Sprinkle toppings while they’re still wet for better adhesion.

Bake the Bagels

Preheat oven to 425°F (220°C).
Bake for 20–25 minutes until deep golden brown.
Let cool on a wire rack before slicing.