The BEST Homemade Sourdough Bagels Recipe
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This easy sourdough bagels recipe makes golden, chewy New York-style bagels—with a tangy sourdough twist. They are made with simple pantry staples and are the perfect vessel for your favorite toppings and shmears.
Table of Contents
I often share various ways to live simply at home, but if I had to pick a favorite heirloom skill, sourdough would win every. single. time.
When most people think of sourdough, they picture crusty boules and rustic loaves of sourdough bread—and don’t get me wrong, those are amazing. But there’s something extra special about sourdough for breakfast.
We often enjoy sourdough Pop Tarts, biscuits and gravy, and crepes. And sometimes, we keep it extra simple with sourdough toast and a boiled egg.
But lately, I haven’t been able to get enough of these homemade sourdough bagels.
They might seem tricky, but trust me, they’re way easier than you’d think! Even if you’ve never made bread before, you can make these easy bagels.
You don’t need to worry about fancy kneading techniques or stretch and folds. So it’s a great recipe for beginner sourdough enthusiasts.
These bagels are made with just 5 pantry staple ingredients. And you can top them and smother them with all of your favorite seasonings and spreads.
You’ll never stop by that bagel shop again after you have these.
Video Tutorial
In this video, I’ll guide you through each step of making sourdough bagels. Check out it for hands-on instructions, tips, tricks, and more!
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Ingredients
- Sourdough Starter: Starter is what ferments the grains and leavens the dough. New to sourdough? Learn how to make a sourdough starter here!
- Flour: I use bread flour because the high protein content yields a chewier texture. But all-purpose, whole wheat, or fresh-milled flour will also work.
- Baking Soda: Adding baking soda to the water bath gives the bagels a golden crust.
Get the full list of ingredients on the printable recipe card below.
Tools You May Need
- Kitchen Scale: I prefer using a waterproof kitchen scale because it is more repeatable and requires less cleanup. However, I’ve also included the volume measurements in the recipe card.
- Stand Mixer: A stand mixer will bring the dough together in just a few minutes. I love my KitchenAid 7-qt bowl lift stand mixer. You can also knead the dough by hand.
- Large Pot: Any large pot will do. I prefer using a wide cast iron Dutch oven like the Cuisinart 7-quart Dutch oven because I don’t have to worry about crowding the bagels.
How To Make Sourdough Bagels
Step 1: In the bowl of a stand mixer, add all of the bagel dough ingredients.
Step 2: Mix with the paddle attachment for 30 seconds to 1 minute until combined. Switch to the dough hook and knead on low for 4-5 minutes until smooth and elastic. Add 1 tablespoon of flour at a time if the dough is sticky.
The dough is ready when smooth and elastic. It does NOT need to pass the windowpane test.
Step 3: Transfer the dough to an oiled bowl. Cover with a damp towel or plastic wrap and set aside until doubled and domed on top, about 8-12 hours. The warmer the space, the faster the dough will ferment.
Step 4: Turn the dough out onto a clean, non-floured counter. Use a bench scraper to divide the dough into 8 equal portions.
Step 5: Shape each section into a ball. Use your finger to poke a hole in the middle of the dough, then gently shape it into a ring. The hole should be about 1/3 of the diameter of the bagel.
Step 6: Cover the bagels with a clean towel and allow them to rest until they are puffy, about 1-2 hours (the warmer the room, the faster they will proof).
Step 7: Preheat the oven to 425° F. Line a baking sheet with parchment paper.
Step 8: Bring the water and baking soda to a rolling boil.
Step 9: Use a bench scraper to pick up the bagels, one at a time. Then, transfer the bagel to a slotted spoon and place it in the water bath. Add 2-3 bagels to the water. Then, boil for 2 minutes on each side.
(If you prefer a less chewy bagel, boil for 30 seconds-1 minute on each side).
Step 10: Transfer each bagel to a parchment-lined baking sheet. Sprinkle with your favorite toppings. When all of the bagels are on the baking sheet, bake for 25-30 minutes or until golden brown.
Step 11: Transfer the bagels to a wire cooling rack. The texture will improve as they cool. So, if you can, wait until they have cooled to room temperature.
Cold Proof Option
Sourdough dough can stay in the fridge for up to 3 days, allowing you to work the process into your schedule and bake at your convenience.
Also, cold proofing enhances the bagel’s sour flavor, so it’s a great option if you love that coveted tang.
To cold proof your bagel dough, simply cover it and pop it in the fridge after the bulk fermentation.
When you are ready to finish the bagels, take the dough out of the fridge and let it come to room temperature (or close to it).
Then, follow the recipe as usual.
Tips for Success
- Use Active or Inactive Starter: Active will ferment faster, while inactive may take a little longer. Check out my active vs. inactive starter baking comparison on YouTube to learn more!
- Don’t Overmix: The dough DOES NOT have to pass the windowpane test. Bagels don’t need strong gluten development, so just mix until the dough is smooth and elastic.
- Adjust Boiling: The longer you boil the bagels, the chewier they will be. I prefer a really chewy, New York-style bagel. So I boil them for 2 minutes on each side. But for a softer bagel, boil them 30 seconds-1 minute on each side.
- Adjust the Baking Soda: Use 1 tsp of baking soda for a light and soft crust. Use 2 tsp for a dark and chewy crust.
- Season Right Away: The seasoning will stick better if you sprinkle it on while the bagels are still wet from the water bath.
- Use a Slotted Spoon: A slotted spoon helps lower the bagels into the water without ruining their shape. It also drains the excess water when you remove them from the water bath.
- Don’t Overcrowd: Boil 2-3 bagels at a time to prevent overcrowding.
How To Store Sourdough Bagels
Fresh: I like to keep my fresh bagels in a brown paper lunch bag for up to 2 days. You can also store them in an airtight container at room temp for 2-3 days.
Freezing: Toss the bagels in a freezer-safe container and freeze for up to 3 months. For easy reheating and toasting, slice them before freezing.
Reheating: Toast from frozen, warm in the oven, or pop them in the microwave.
Flavor Variations & Add-Ins
Of course, you can add any of your favorite topping to your bagels right after taking them out of the water bath. And there are endless add-in options.
Here are a few popular choices:
- Classic Toppings: Everything bagel, sesame seeds, poppy seeds, minced onion, garlic, red pepper flakes, or your other favorites.
- Cheese: Asiago (my favorite), parmesan and black pepper, cheddar, pepper jack.
- Cheddar Jalapeño: Fold in jalapeños and cheddar cheese into the dough. I haven’t tried this, but I have a hunch candied jalapeños would be delicious, especially if you slather it in cream cheese.
- Cinnamon Raisin: Fold in cinnamon and soaked raisins.
- Garlic Herb: Use fresh herbs from your herb garden, dry herbs, or even freeze-dried herbs and a little minced garlic or garlic powder.
Sample Baking Schedule
The Day Before Baking
- Noon: Feed sourdough starter.
- 9:00 pm: Mix the dough. Cover and set aside overnight.
The Next Day
- 7:00 am: Turn out the dough, shape, and proof.
- 9:00 am: Prepare oven and water bath.
- 9:15 am: Boil the bagels.
- 9:30 am: Bake the bagels.
- 9:55 am: Transfer the bagels to a cooling rack and impatiently wait to eat one.
FAQs
Boiling the bagels creates a classic chewy texture, forms the crust, and prevents the bagels from rising too much.
Make sure your starter is mature. It is mature and ready for use when it doubles after every feeding.
Also, make sure you let it bulk ferment long enough. The warmer the room, the faster the dough will bulk ferment. And the colder the room, the slower it will ferment.
It depends on the temperature, but it is common for sourdough to take 8-12 hours to rise.
Definitely, shape the bagels and freeze them on a parchment-lined baking sheet before proofing. Once frozen, transfer them to a freezer-safe bag.
When ready to bake, thaw the bagels, proof them until they are puffy, then proceed with boiling and baking.
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Sourdough Bagels Recipe
Ingredients
Bagel Dough
- 420 g bread flour, plus more if needed (3 1/2 cups)
- 20 g granulated sugar, 1 1/2 tbsp
- 15 g salt, 2 1/2 tsp
- 250 g water, 1 cup
- 100 g sourdough starter, 1/2 cup
Water Bath
- 2 quarts water, 8 cups
- 1 tsp baking soda
Optional Toppings
- Everything bagel, poppy seeds, sesame seeds, cheese, etc.
Instructions
- Prepare the Ingredients. In the bowl of a stand mixer, add all of the bagel dough ingredients.
- Knead the Dough. Mix with the paddle attachment for 30 seconds to 1 minute until combined. Switch to the dough hook and knead on low for 4-5 minutes until smooth and elastic. Add 1 tablespoon of flour at a time if the dough is sticky. The dough is ready when smooth and elastic. It does NOT need to pass the windowpane test.
- Bulk Ferment. Transfer the dough to an oiled bowl. Cover with a damp towel or plastic wrap and set aside until doubled and domed on top, about 8-12 hours. The warmer the space, the faster the dough will ferment. (See notes about overnight cold proofing option).
- Divide the Dough. Turn the dough out onto a clean, non-floured counter. Use a bench scraper to divide the dough into 8 equal portions.
- Shape the Bagels. Shape each section into a ball. Use your finger to poke a hole in the middle of the dough, then gently shape it into a ring. The hole should be about 1/3 of the diameter of the bagel.
- Proof the Bagels. Cover the bagels with a clean towel and allow them to rest until they are puffy, about 1-2 hours (the warmer the room, the faster they will proof).
- Prep the Oven: Preheat the oven to 425° F. Line a baking sheet with parchment paper.
- Prepare the Water Bath. Bring the water and baking soda to a rolling boil.
- Boil the Bagels. Use a bench scraper to pick up the bagels, one at a time. Transfer the bagel to a slotted spoon and place it in the water bath. Add 2-3 bagels to the water. Then, boil for 2 minutes on each side. (If you prefer a less chewy bagel, boil for 30 seconds-1 minute on each side).
- Season and Bake. Transfer each bagel to a parchment-lined baking sheet. Sprinkle with your favorite toppings. When all of the bagels are on the baking sheet, bake for 25-30 minutes or until golden brown.
- Enjoy! Transfer the bagels to a wire cooling rack. The texture will improve as they cool. So, if you can, wait until they have cooled to room temperature.
Video
Notes
- If you prefer an overnight option or want more sour flavor, stick the dough in the fridge after the bulk fermentation. When you are ready to make the bagels, remove the dough and let it come to room temperature. Then, follow the recipe as usual.
- Use active or inactive starter. Active will ferment faster, while inactive may take a little longer.
- Use 1 tsp of baking soda for a light and soft crust. Use 2 tsp for a dark and chewy crust.
- The seasoning will stick better if you sprinkle it on while the bagels are still wet from the water bath.
We made a double batch of these this week. They are all delicious, but we are loving the asiago cheese bagels!