(Chewy, Golden & Made from Scratch)
Homemade sourdough bagels are better than any store-bought bagels. I swear, you will never want to buy bagels again. These are a family favorite, and they are always delicious and get eaten up so quickly. I always make a large batch of these because they go so quickly in our house.
These soft and chewy texture of your favorite bagel mixed with the delicious flavors of traditional sourdough. add in the health benefits of long fermentation, it is truly a win, win, win! Eat them warm straight out of the oven, toasted smothered in butter, or warmed up and smothered in your favorite topping.
bagels always seemed so daunting and difficult to make. in my mind, there was no way homemade bagels were easy to make. This internal conflict put me off bagels for so long and I regret every minute I didn’t try to make them sooner because this recipe is so simple and easy to follow.
Homemade sourdough bagels are a rewarding way to use your sourdough starter. With their chewy texture, crisp exterior, and rich flavor, these bagels are far more satisfying than store-bought versions. While they may seem intimidating, the process is simple when broken into clear steps.
This recipe uses natural fermentation to create classic bagels with depth of flavor and a texture that’s both dense and tender.
What Makes Sourdough Bagels Different?
Sourdough bagels are crafted through a method of slow fermentation, which replaces the use of instant yeast. This extended fermentation process enhances the flavor profile, allowing it to develop a deep, tangy richness, while also fortifying the dough to achieve that distinct, satisfying chew that bagel enthusiasts cherish. The process of boiling the bagels before they meet the heat of the oven is crucial; it not only helps to set the crust but also contributes to that beloved, glossy finish that makes sourdough bagels so visually appealing and delicious.
The result is a bagel that’s hearty, flavorful, and incredibly satisfying.
Why You’ll Love These Sourdough Bagels
- Naturally leavened with sourdough starter
- Chewy interior with a golden crust
- Simple ingredients
- No commercial yeast required
- Perfect for breakfast, sandwiches, or meal prep
Once you try homemade bagels, it’s hard to go back.
What is Your Favorite Bagel Flavor?
Now you can enjoy homemade bagels right in the comfort of your kitchen! This recipe is incredibly versatile, allowing you to customize your bagels to suit your personal taste preferences, whether you want them to be fancy and scrumptious or simply classic and plain. Personally, I have a soft spot for a plain toasted bagel spread with rich butter or creamy cream cheese; the simplicity is truly delightful. However, the beauty of this recipe lies in the limitless flavor possibilities you can explore! From savory toppings like everything seasoning to sweet options like cinnamon sugar, the opportunities are endless. You’ll definitely want to experiment with all the variations and find your perfect bagel combination!
Flavor Options
- Sesame
- Garlic Parmesan
- Brown Sugar & Cinnamon
- Cheddar Jalapeno
- Lemon Poppyseed
- Pumpkin & Spice
- Everything Bagel
- Cinnamon Apple
- Blueberry Lemon
How To Store Your Bagels:
To maintain the freshness of your bagels, keep them covered at room temperature for up to one week. A great option is to store them in a bread bag and place them in your bread box on the counter.
If you want to preserve them for a longer period, consider freezing the baked bagels. Once they have cooled completely, wrap each one individually and store them in a freezer-safe container or bag. They can be kept in the freezer for up to three months.
When you’re ready to enjoy them again, simply let the bagels thaw at room temperature before reheating. This way, you’ll be able to savor fresh-tasting bagels whenever you like!
Tips for the Best Sourdough Bagels
- Use bread flour for best chew
- Don’t over-proof—bagels should feel dense
- Boil briefly to avoid overly tough crusts
- Let cool before slicing to set the crumb
Sourdough Bagels Recipe
Prep Time
25 minutes
Cook Time
35-40 minutes
Fermentation time
12 hours
Ingredients
- 1/2 Cup Active Starter (100g)
- 1 Cup Warm Water (255g)
- 2 Tbsp Honey (40g)
- 2 Tsp Salt (10g)
- 4 Cups All Purpose Flour (500g)
- 1 Tbsp Sugar
MAKE THE DOUGH
1
In a bowl, combine starter, warm water, honey, and salt. Add Flour and mix, combine the starter, warm water, honey, and salt. Add the flour and mix well. At some point, it may be easier to use your hands to bring the ingredients together.
(At some point, it may be easier to use your hands to bring the ingredients together.)
2
Once mixed together, the dough will be very stiff. Lay the dough out onto a clean surface and knead it by hand for roughly 10 minutes. Place the dough back in the bowl and cover. Let rest at room temperature for 8-12 hours.
(If you want to add in flavors such as apples or blueberries, include them during the kneading process.)
3
Divide the dough into 8 equal pieces, shape into a bagel, and place onto a parchment-lined baking sheet. Cover with a towel and let rise for 30-60 minutes, until puffy.
(To Shape: roll each piece into a ball. Poke a hole straight down through the middle of the dough. Gently pull outward around the dough, creating a ring shape.)
4
preheat oven to 425°F. Bring roughly 6 Cups of water to a boil in a large pot. Add 1 Tbsp of Sugar. Boil bagels for 2 minutes on each side. Use a mesh strainer to remove the bagels and place them on parchment to cool.
(Only boil 3-4 at a time, making sure not to over crowd the pot)
5
Once cooled enough to handle, you can dip them into your choice of toppings and place back onto the parchment paper. Bake bagels at 425°F for 25-30 minutes, or until golden brown
Recipe developed and tested by Marissa at MK Creations
Frequently Asked Questions
Why do my bagels crack or split while baking?
Cracks usually indicate:
Dough wasn’t shaped with enough tension
Focus on proper shaping and proofing to avoid splitting.
Bagels were underproofed or overproofed
Oven temperature too high
Can I make bagels ahead of time?
Yes! Shaped bagels can be refrigerated or frozen before boiling and baking. Refrigerate for up to 24 hours or freeze for up to 2 months. Boil and bake directly from the fridge or freezer.
Do I have to boil sourdough bagels?
Yes! Boiling sets the crust and creates the classic chewy exterior. Boil for 30–60 seconds per side, then bake immediately for the best results.
Why are my bagels dense?
Dense bagels usually mean:
Not enough kneading to develop gluten
Make sure to allow the dough to bulk ferment until slightly puffy and elastic before shaping.
Underproofed dough
Starter wasn’t active enough
Can I use sourdough discard for bagels?
Absolutely! Using discard is a great way to reduce waste. Just note that bagels made with discard may need a slightly longer fermentation time to achieve the same rise and flavor.
Final Thoughts
Crafting homemade sourdough bagels is a delightful journey that allows you to experience the rich, chewy texture and tangy flavor typically found in artisan bakeries, right in your own kitchen. By using a handful of straightforward ingredients and following a well-defined process, you can produce bagels that are not only visually appealing but also bursting with flavor. These delectable treats are perfect for enhancing your daily meals, whether slathered with cream cheese for breakfast or piled high with your favorite toppings for a special brunch gathering. The satisfying process of kneading, shaping, and boiling these bagels transforms simple ingredients into a memorable culinary experience that is sure to impress family and friends alike.
If you’re looking for a satisfying sourdough project, this recipe is a great place to start.
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Meet Marissa
Hello, friends! I’m Marissa, a stay-at-home mom with two feral, energetic kids. I spend my days chasing after my little ones, baking wholesome goods, and getting lost in my books. I’ve developed a passion for baking for my family, and I’ve decided to share my journey and the recipes I love with all of you. I hope you enjoy it!
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