The Best Sourdough Bagels Recipe

Bagels are a breakfast luxury that elevate every meal. It doesn’t matter if you’re having an egg breakfast sandwich or simply on its own with some spread. Going with bagels over plain toast is always superior. And if there’s one thing better than store-bought bagels, it’s homemade bagels. And if there’s one thing better than homemade plain bagels, it’s sourdough bagels! Do you see where I’m going here?

Sourdough bagels are unmatched because they bring a tangy flavor aspect that can’t be replicated through seasoning. You can add salt, sweetness, or spice, but you can’t add sour unless you just pour some vinegar or lemon juice on top. Incorporating the sour tangyness into the dough through the sourdough starter ties all of your flavors together, no matter what you’re adding. If you want to make a really good bagel that’ll impress anyone, then this is the recipe for you.

Plus sourdough bagels don’t just taste better, they’re also a lot easier to digest thanks to the natural fermentation process. The sourdough starter pre-digests some of the starches, making these bagels a great option for anyone that is sensitive to gluten. And they’re packed with an unmatched flavor complexity that’s hard to beat

Since you are here and love sourdough recipes, check out this Small Batch Sourdough Bread Recipe, this Sourdough Discard Biscuits Recipe, or this Sourdough Discard Cinnamon Rolls Recipe.

Ingredients for this easy sourdough bagels recipe

Here are the ingredients you will need to make these chewy bagels. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

• Active Sourdough Starter: Beyond its tangy flavor, the natural yeast in sourdough creates better texture and structure in the dough. You want it to be bubbly and fed.
• Warm Water: hydrates the flour to create a workable dough.
• Bread Flour: forms the structure of the bagels and its higher protein content helps to create a chewy texture.
• Salt: enhances flavor and strengthens the gluten structure in the dough.
• Sugar: adds a balanced sweetness and aids in the fermentation process.
• Optional Toppings: I used shredded cheddar cheese and freshly sliced jalapeños. Feel free to experiment with this!
• Honey: will be added to the boiling water that we will cook our bagels in. This will give the bagelsa slightly sweet exterior witha beautiful golden color on the outside. 

If you want to customize the dough itself, try mixing in roasted garlic, fresh herbs like rosemary, or even shredded cheese directly into the dough before proofing. For sweeter bagels, you can add cinnamon, raisins, or dried cranberries to the dough.

How to make this delicious sourdough bagels recipe

This is how you can make these homemade bagels. Make sure to scroll down to the recipe card at the end of this post for the full step-by-step instructions! 

Make the dough the night before

1. In a large mixing bowl, combine the active sourdough starter, warm water, and honey until well mixed using a bread dough whisk.
2. Gradually incorporate the bread flour and salt, stirring until the dough comes together into a shaggy mass.
3. Knead the dough on a lightly floured work surface for 8-10 minutes until it becomes smooth and elastic. If you would rather not knead your dough you can use a stand mixer with a dough hook attachment to knead the dough for you and cut some of the kneading time off. 
4. Transfer the dough to a greased bowl, cover it with a damp kitchen towel, and let the dough rise at room temperature in a warm place for 8-10 hours (overnight) until it doubles in size.

If the temperature in your kitchen is too warm you can place the bowl in the fridge to slow down the rising process.

Simple Shaping Method

1. Cut and divide the sourdough bagel dough into eight equal pieces using a bench scraper and roll each piece into a ball.
2. Using your finger, poke a hole in the center of each dough ball and gently stretch it to form a bagel shape, ensuring the hole is about 2 inches wide.
3. Arrange the shaped bagels on a parchment-lined baking sheet, cover them with a damp towel, and allow them to rest for 30-60 minutes. Cut the parchment into individual squares for the bagels so removing them later is easier.

Advanced Shaping Method

1. Take one of the divided dough pieces and flatten it into a rectangle approximately 6 inches long and 3 inches wide.
2. Starting at a long edge, tightly roll the rectangle into a log, pinching the seam as you go.
3. Stretch the log gently to about 8-10 inches, then bring the ends together to form a circle, overlapping by about an inch. Pinch the ends firmly to seal and roll the seam gently on the counter for a smooth finish.
4. Place the bagels on a parchment-lined baking sheet, cover them with a damp towel, and let the dough rest for 30-60 minutes before proceeding.

Boil the Bagels

1. Preheat the oven.
2. Bring a large pot of water to a boil and stir in the honey.
3. Drop 2-3 bagels into the boiling water at a time, cooking them 30 seconds on each side before removing them with a slotted spoon.

Add Toppings and Bake

1. Place the boiled bagels back onto the parchment-lined baking sheet.
2. Generously top each bagel with a sprinkle of cheese and jalapeño slices.
3. Bake until the bagels are golden brown, and the cheese is melted, bubbly, and slightly crispy.
4. Allow the bagels to cool on a wire rack for about 10 minutes before serving. Enjoy them plain, with cream cheese, or as part of your favorite bagel sandwich!

More serving ideas

• Enjoy these bagels fresh out of the oven with cream cheese or butter.
• For a savory twist, try topping them with smoked salmon, capers, and red onion.
• Use them to make bagel breakfast sandwiches with scrambled eggs, bacon, and avocado.
• For a sweet option, spread peanut butter and honey over a toasted bagel.

Sourdough bagel recipe tips and tricks

• Make sure your starter is fully active to ensure your bagels rise properly and have the perfect chewy texture.
• Adjust rest time based on your kitchen temperature. If it hasn’t doubled in size after 10 hours, give it more time to ferment.
• After shaping, chill the bagels overnight to let them slow ferment. This allows for a deeper, tangier flavor.
• Don’t overcrowd the pot to ensure the bagels cook evenly.
• Use a kitchen scale when measuring the bread flour for the best accuracy.

Common Issues and Fixes:

• Dough Won’t Rise: Check that your starter is active and bubbly before beginning. Also, make sure your kitchen is warm enough for proofing (aim for 75-80°F).
• Bagels are Dense: This could be due to underproofing. Allow the dough to rise fully, and don’t skip the boiling step, as it’s key to achieving the right texture.
• Bagels Flatten After Shaping: Be gentle during shaping, and avoid overworking the dough.

Why do you need to make this easy homemade sourdough bagels recipe?

• Skip the line at the bagel shop and make these delicious bagels instead.
• Sourdough bagels are better than regular bagels because they bring an extra element and depth of flavor.
• You can try out different flavors and use your favorite toppings.

Frequently Asked Questions – FAQ

Can I use all-purpose flour instead of bread flour?

You can use unbleached all-purpose flour, but your bagels won’t have the same chewy texture because all-purpose flour has a lower protein content than bread flour. The extra protein (gluten) in bread flour helps create that signature chewiness. If you only have all-purpose flour, your bagels will still turn out, but they’ll be softer and less chewy. Avoid bleached all-purpose flour, as the bleaching process can weaken the live bacteria in your sourdough starter.

How do I know if my sourdough starter is active enough?

You’ll know your starter is ready when it is bubbly and about doubled in size. Check out my Simple Sourdough Starter Recipe for Beginners if you’re just starting out and need some helpful advice 🙂

How do I store leftovers of my sourdough bagels?

Store your bagels in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. For longer storage, slice them in half and freeze them in a plastic bag. Toast directly from frozen when you’re ready to eat.

What different toppings can I try?

Other topping ideas include everything bagel seasoning, cinnamon sugar, sesame seeds, poppy seeds, or sun-dried tomatoes with basil. For a sweeter option, you can add chocolate chips or a honey glaze after baking.

The Best Sourdough Bagels Recipe

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