Sourdough bagels are the perfect balance between chewy, golden, and tangy. Using sourdough starter instead of commercial yeast gives bagels a unique depth of flavor while also making them more digestible. They’re a great way to use up active starter and enjoy a bakery-style treat at home.
This recipe is simple, though it requires a little patience since sourdough fermentation works slowly. But the long rise is worth it—producing bagels with a chewy bite and rich flavor that regular yeast bagels can’t quite match.
Whether you top them with sesame, poppy seeds, or just keep them plain, these sourdough bagels will quickly become a family favorite. Perfect for breakfast sandwiches, a schmear of cream cheese, or toasted with butter, they’re versatile and absolutely delicious.
⏱ Cooking Time & Serving
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Preparation Time: 20 minutes (plus fermentation time)
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Fermentation/Resting Time: 12–18 hours
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Cooking Time: 25 minutes
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Total Time: About 13–19 hours
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Servings: 8 bagels
🥖 Ingredients
For the Dough
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1 cup (240g) active sourdough starter (fed and bubbly)
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1 ¼ cups (300ml) warm water
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4 cups (500g) bread flour
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2 tsp salt
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1 tbsp honey or maple syrup
For Boiling
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8 cups (2 liters) water
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1 tbsp baking soda
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1 tbsp honey
Optional Toppings
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Sesame seeds
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Poppy seeds
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Everything bagel seasoning
👩🍳 How to Make Sourdough Bagels
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Mix the Dough:
In a large mixing bowl, combine sourdough starter, warm water, honey, and salt. Slowly add the bread flour and mix until a sticky dough forms. -
Knead:
Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook. -
Bulk Fermentation:
Place the dough in a lightly greased bowl, cover, and let it rise at room temperature for 6–8 hours, or until doubled in size. -
Shape the Bagels:
Divide the dough into 8 equal portions. Roll each into a ball, then poke a hole in the center with your finger and stretch it to about 1–2 inches wide. -
Proofing:
Arrange the shaped bagels on a baking sheet lined with parchment paper. Cover and refrigerate overnight (8–12 hours). This slow fermentation deepens the flavor. -
Boil the Bagels:
The next morning, bring water, baking soda, and honey to a boil in a large pot. Drop bagels in (2–3 at a time) and boil for 30–45 seconds per side. Remove and place back on the baking sheet. -
Add Toppings:
While still wet, sprinkle sesame, poppy seeds, or seasoning on top. -
Bake:
Preheat the oven to 425°F (220°C). Bake for 20–25 minutes until golden brown. -
Cool & Enjoy:
Allow bagels to cool on a wire rack before slicing and serving.
📝 Notes
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Ensure your sourdough starter is active and bubbly before using for the best rise.
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Longer proofing = tangier bagels. For milder flavor, reduce fermentation time.
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If bagels sink in water, they’re over-proofed. If they float immediately, they’re ready.
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Store bagels in an airtight container for 2–3 days or freeze for longer storage.
❓ FAQs
1. Can I make these gluten-free?
Yes, but you’ll need a good gluten-free bread flour blend designed for yeasted breads. The texture will differ.
2. Why are my bagels flat?
This usually means over-proofing. Keep an eye on the dough during bulk fermentation.
3. Do I have to boil the bagels?
Yes! Boiling is what gives bagels their iconic chewy crust. Skipping this step will make them more like bread rolls.
4. Can I use whole wheat flour?
Yes, replace up to 50% of the bread flour with whole wheat flour. Add a little extra water if the dough feels dry.
🥗 Nutrition (per serving, 1 bagel)
| Nutrient | Amount |
|---|---|
| Calories | ~240 |
| Carbohydrates | 48g |
| Protein | 8g |
| Fat | 1g |
| Fiber | 2g |
| Sodium | 320mg |
(Values are approximate and vary depending on ingredients and toppings used.)
⚠️ Disclaimer
This recipe is for general informational and educational purposes. Always eat baked goods in moderation, especially if watching calorie or carbohydrate intake. Check all ingredients for possible allergens such as gluten, seeds, or honey.
