Easy Sourdough Bagels

There’s something deeply satisfying about making bagels at home—especially when sourdough is involved. Crisp on the outside, chewy on the inside, and just tangy enough, these easy sourdough bagels feel like a weekend bakery project but are surprisingly doable. No commercial yeast, no complicated shaping, and no intimidation required.
If you’ve got an active sourdough starter and a craving for real-deal bagels, this recipe is for you.

Honestly, I was never a fan of bagels.  People would bring them into the office and it was always something that was easy for me pass up.  Dry, bland and typically not very edible without a lavish amount of cream cheese.  

​All that changed the moment I had my first homemade sourdough bagel.  Wow!  I was working on using up sourdough starter and already had plenty of bread so thought, “why not give bagels a try?”  I never looked back and now make batches of these for customers as well.  They’re that delicious & far easier to make yourself than you’d imagine.  In fact, I enjoy this process even more than standard sourdough loaves.

First Rise

Second rise with their belly button □

They should look very puffy by now

honey in the water helps with that golden color

a brief plunge then back to the baking sheet

Why You’ll Love These Sourdough Bagels

• Naturally leavened with sourdough starter
• Chewy texture with a classic bagel crust
• Simple ingredients, minimal hands-on time
• Perfect for sweet or savory toppings
• Freezer-friendly for busy mornings

remove them from the water with a spider or slotted spoon

Tips for Perfect Sourdough Bagels

• Active starter matters: Use it at peak rise for best texture.
• Chewier bagels: Use bread flour instead of all-purpose.  I use a non-GMO Italian flour that is my favorite for all things bread.
• Storage: Keep at room temp for 2 days, refrigerate up to 5, or freeze sliced for easy toasting.

Sprinkle with a bit of Everything Bagel Seasoning (see my recipe) & ready to bake.

Serving Ideas

• Classic cream cheese and smoked salmon
• Whipped ricotta with honey and flaky salt
• Avocado, radish and sumac (often my lunch ;-)
• Egg and cheese breakfast sandwich

Cooling along with their sourdough partners

Homemade sourdough bagels may feel like a flex—but once you try them, they’ll become part of your regular rhythm. Simple ingredients, slow fermentation, and a little patience deliver bakery-level results right from your own kitchen.

Easy Sourdough Bagel Recipe
Ingredients

• 1/2 cup active sourdough starter (fed and bubbly)
• 300 grams warm water. (Use a food scale) (about 1 1/4 cup or 10 ounces)
• 600 grams bread flour (approximately 5 cups). I only use Caputo Italian Flour
• 2 tablespoons cane sugar
• 1 1/2 teaspoons sea salt (I prefer Redmond Real Salt)

For boiling

• 1 tablespoon baking soda
• 2 teaspoons (approximately) honey

Optional toppings
Everything seasoning. (my recipe HERE)
Sesame seeds
Poppy seeds
Coarse salt
A coconut sugar & cinnamon mixture
(*See raisin bagel instructions below)


Instructions
1. Make the Dough
In a large bowl, whisk together the sourdough starter, warm water, honey, and salt. Add the flour gradually, mixing until a stiff dough forms.

This is easiest in a stand mixture with the dough hook attached.  It will do all the work for you once you add the flour and takes about 5 minutes.

If done by hand, turn the dough out onto a clean surface and knead for about 8–10 minutes, until smooth and elastic. The dough should be firm—not sticky.

2. Bulk Fermentation
Place the dough in a lightly greased bowl, cover, and let rise at room temperature for 45 minutes.  Knead for 30 seconds,  then place back in the bowl, cover and let sit for 8–12 hours, or until slightly puffy (it won’t double like yeast dough).  You can refrigerate overnight at this point..

3. Shape the Bagels
If you've refrigerated, let the dough sit out of the fridge for 1-2 hours then divide into 12 equal pieces. Roll each into a ball. 
*If making raisin bagels, flatten our each piece of dough and press into approximately 1/2 tablespoon raisins (I love golden Raisins for this).  Shape the ball around the raisins, working them into the dough and proceed as usual)

Place shaped bagels on an oiled, parchment-lined baking sheet. Cover lightly with plastic wrap and you’ll also want to lightly oil the top of each dough ball to prevent the plastic from sticking.  You can use a bit of spray if that’s easier for you.  Rest for 45–60 minutes.

4. Second Shape
This is where you put the iconic hole in the middle of the bagel.  Simply poke your whole through, give it a whirl on your finger, place back on the tray and cover for an additional 30-45 minutes,

5. Boil
Bring a large pot of water to a gentle boil and add the baking soda and honey. Boil bagels 15-20 seconds per side, then return to the baking sheet.  Using a spider to remove them from the water is easiest.

6. Top & Bake
Sprinkle with desired toppings while still damp from boiling.
If you’ve made any raisin bagels, the coconut sugar and cinnamon mixture is perfect as their topping.

Bake at 425°F for 22–25 minutes, until deeply golden and crisp.

Since I use 2 baking sheets with 6 bagels per sheet, I swap baking racks with the sheet pans half way through for more even browning.

Cool on a rack for at least 30 minutes before slicing.