This easy recipe for sourdough bagels makes the most delicious, chewy and crusty bagels! Only a few simple ingredients are required to make the best homemade sourdough bagels.
I love incorporating sourdough into our breakfast routine. Whether it be a sourdough dutch baby pancake, sourdough cinnamon rolls, or sourdough crepes, pancakes or waffles, everyone in my family agrees – it’s the best way to start the day.
We LOVE these sourdough bagels for many reasons. They are easy to make and so versatile! A toasted sourdough bagel spread with cream cheese or homemade butter and served with a fried egg is the best hearty, healthy breakfast. There are so many things you can do with bagels, and you’ll love the chewy texture and amazing, sourdough flavor.
sourdough bagels
If you’ve ever had homemade bagels, you know that they are just so much better than the bagels you buy from the store. Not only is the fresh flavor of the chewy bagels far superior, but the ingredients used are so much better for you, too. And these bagels incorporate active sourdough starter that causes the dough to rise instead of commercial yeast. This means that you are getting all of the health benefits of fermented grains. When grains are fermented with active starter and allowed a longer rise time, the phytic acid is released, the probiotics multiply, and the gluten is broken down making it easier to digest. All of this results in a nutritious, gut-healthy bagel.
everything you’ll need to make easy sourdough bagels
Active sourdough starter – sourdough starter that has been fed within the last 6-12 hours and has doubled in size. There should be lots of bubbles visible. If you’re not sure if your starter is active or not, try the float test. Scoop a spoonful of starter into a glass of water, if it floats, it’s ready to bake with.
Filtered water – we love and recommend our Berkey water filter
Bread flour – bread flour yields the best, soft and chewy bagel, but all purpose flour works too
Sugar – a little bit of sugar gives the wild yeast a boost
Sea salt – a good quality sea salt enhances the flavor
how to make homemade sourdough bagels
Make sure your starter is active and bubbly when you mix the dough. It is optimal when at its peak strength!
mix dough and first rise
1. Add all ingredients to the bowl of a stand mixer and mix with a dough hook attachment on low speed for 5-10 minutes.
Sourdough bagel dough is a low hydration dough which means that the amount of water is low compared to the amount of flour. This makes it a very stiff dough. The dry, stiff texture makes the bagels easy to shape and results in a tight interior crumb. It’s tempting to add more water, but don’t do it!
2. Cover the mixing bowl with a damp tea towel or beeswax wrap and let the dough rest at room temperature for 8-12 hours, or overnight.
shape bagels
3. On a clean work surface, cut the dough into 8 equal pieces and roll each piece into a ball. Use your finger to poke a hole in the middle of each ball and gently stretch it open. Place it onto a parchment-lined baking sheet.
second rise
4. Cover the shaped bagels with a damp towel and let rest in a warm place until puffy, about 30 minutes. Get a large pot of water boiling with a little sugar while the bagels rise.
5. Preheat the oven to 425 degrees F.
boil and bake
6. Boil bagels for 2 minutes on each side. Scoop each one out with a slotted spoon, shake off the excess water and return to the baking sheet. If you want to add any bagel seasoning or toppings, add them when the bagels come out of the boiling water.
Don’t crowd the pot when you’re boiling the bagels. Boil 2-4 at a time depending on the size of your pot.
7. Bake 20-25 minutes or until the tops are golden brown.
8. Transfer sourdough bagels to a wire rack to cool. But seriously, enjoy at least one warm bagel right from the oven.
9. Serve with homemade butter, cream cheese, and/or jam. See the notes section for lots of topping and sandwich ideas!
sample baking schedule
Day 1:
8 AM – Feed sourdough starter.
8 PM – Mix bagel dough, cover and let rise overnight.
Day 2:
8 AM – Divide dough and shape. Preheat oven and boil water.
8:30 AM – Boil bagels, add toppings and bake.
possible bagel toppings
Right after the bagels have boiled and are still wet, dip the rounded top into your preferred topping! Here are some delicious options –
- everything bagel seasoning
- poppy seeds
- sesame seeds
- onion flakes
- shredded cheese
sourdough bagel sandwich ideas
Bagel breakfast sandwich – add a fried egg, bacon and cheese to a toasted bagel.
Avocado bagel – just like avocado toast, but better. Spread mashed avocado and sprinkle with sea salt or everything bagel seasoning.
Ham/turkey and cheese – top with some lunch meat and a slice of cheese and toast in the oven until the cheese is melted.
Salami and pesto – spread a fresh bagel with homemade pesto and top with salami, baby greens and a tomato slice.
Chicken or egg salad – homemade chicken salad or egg salad are so delicious on a homemade sourdough bagel.
how to store sourdough bagels
Bagels are best enjoyed fresh, but if you do have leftovers – store leftover bagels in a plastic bag for up to 2 days.
You can also freeze sourdough bagels. Slice and wrap them tightly in plastic wrap and freeze in a freezer bag up to 3 months. Bagels can be toasted right out of the freezer for a quick and easy breakfast or snack.
do you have to boil sourdough bagels?
Yes, you have to boil sourdough bagels as it helps to set the crust before baking. Otherwise the dough would puff up and rise too high. You can’t skip the boiling step- this is what causes the texture of sourdough bagels to be different than sourdough bread.
recipe tips and notes
- If you don’t have a stand mixer (or if your stand mixer can’t handle the stiff dough), knead the dough by hand for 10 minutes. It’s a stiff dough, so it will require some elbow grease.
- To add toppings like everything bagel seasoning or shredded cheese, add the desired amount to the top of each bagel after boiling while they are still wet. This will help the toppings stick.
- If you have not yet begun your sourdough journey, you can grab the dehydrated form of the sourdough starter that I use every day in my kitchen HERE in my Etsy shop!
try these sourdough favorites –
- Soft Sourdough Sandwich Bread
- Sourdough Banana Bread
- Sourdough Chocolate Bread
- Sourdough Pop Tarts
- Sourdough Cinnamon Rolls
printable recipe card for sourdough bagels
Sourdough Bagels
Yield: 8 bagels
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 8 hours
Total Time: 8 hours 40 minutes
This easy recipe for sourdough bagels makes the most delicious, chewy and crusty bagels! Only a few simple ingredients are required to make the best homemade sourdough bagels.
Ingredients
Bagel Dough
- 3/4 cup active sourdough starter
- 1 cup water
- 4 cups bread flour
- 2 Tablespoons sugar
- 2 teaspoons sea salt
Water Bath
- 6 cups water
- 2 Tablespoons sugar
Optional Bagel Toppings
- Everything Bagel Seasoning
- Poppy seeds
- Sesame seeds
- Onion flakes
- Shredded cheese
Instructions
- Add all ingredients to the bowl of a stand mixer and mix with a dough hook attachment on low speed for 5-10 minutes.
- Cover the mixing bowl with a damp tea towel or beeswax wrap and let the dough rest at room temperature for 8-12 hours, or overnight.
- On a clean work surface, cut the dough into 8 equal pieces and roll each piece into a ball. Use your finger to poke a hole in the middle of each ball and gently stretch it open. Place it onto a parchment-lined baking sheet.
- Cover the shaped bagels with a damp towel and let rest in a warm place until puffy, about 30 minutes. Get a large pot of water boiling with a little sugar while the bagels rise.
- Preheat the oven to 425 degrees F.
- Boil bagels for 2 minutes on each side. Scoop each one out with a slotted spoon, shake off the excess water and return to the baking sheet. If you want to add any bagel seasoning or toppings, add them when the bagels come out of the boiling water.
- Bake 20-25 minutes or until the tops are golden brown.
- Transfer sourdough bagels to a wire rack to cool. But seriously, enjoy at least one warm bagel right from the oven.
Notes
Sourdough bagel dough is a low hydration dough which means that the amount of water is low compared to the amount of flour. This makes it a very stiff dough. The dry, stiff texture makes the bagels easy to shape and results in a tight interior crumb. It's tempting to add more water, but don't do it!
Don't crowd the pot when you're boiling the bagels. Boil 2-4 at a time depending on the size of your pot.
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