If you’ve ever dreamed of biting into a perfectly chewy, tangy bagel fresh from your own kitchen, you’re going to love this Homemade Sourdough Bagels Recipe. It’s not just any bagel — it’s the one that captures that iconic sourdough flavor with a beautifully crisp crust and the tender, chewy crumb inside. I remember the first time I made these; I was hooked instantly and now my family can’t get enough. Trust me, once you try making these yourself, you’ll never want to go back to store-bought bagels again!
Why You’ll Love This Recipe
- Authentic Sourdough Flavor: The tangy complexity comes from using a live sourdough starter, giving each bagel a depth store-bought ones just can’t match.
- Hands-On Kneading for Perfect Texture: I’ve found that hand-kneading gives these bagels that classic, chewy bite that’s worth the little elbow grease.
- Customizable Toppings: From everything bagel seasoning to Asiago cheese, you can have fun topping these babies exactly how you like them.
- Flexible Timing: The slow bulk rise means you can fit this recipe into your schedule easily—with a total wait time that fits overnight.
Ingredients You’ll Need
Each ingredient in this Homemade Sourdough Bagels Recipe plays a special role in building that beautiful texture and flavor. Bread flour’s high protein content creates that chewiness, while the honey in the boiling bath adds a nice sheen and subtle sweetness.
- Active sourdough starter: Make sure your starter is bubbly and active for a lively rise and distinctive sour flavor.
- Warm water: Helps activate the starter without killing those friendly wild yeasts.
- Bread flour: The high protein ensures the bagels have that classic chewy structure you love.
- Sugar: Feeds the starter and balances sourness with a touch of sweetness.
- Salt: Enhances flavor and controls yeast activity—don’t skip it!
- Honey (for the boil bath): Adds gloss and a hint of sweetness to the bagels’ crust.
Variations
I like to keep the basics of the Homemade Sourdough Bagels Recipe intact because the flavor and texture are spot on, but I always enjoy playing with toppings and serving styles to keep things fun and fresh.
- Everything Bagel Style: My go-to topping mix! Sesame seeds, poppy seeds, dried garlic and onion flakes, plus sea salt—this gets my family excited every time.
- Cheesy Kick: I once dipped the bagels in Asiago cheese before baking, and the crispy cheesy crust on the bottom took it to another level.
- Sweet Cinnamon Crunch: For a dessert twist, I sprinkle a cinnamon-sugar-butter blend on top—yes, it’s amazing and totally worth trying!
- Make It Vegan: Swap out honey for maple syrup in the boiling bath, and you’ll still get that lovely shine and sweetness.
How to Make Homemade Sourdough Bagels Recipe
Step 1: Mix and Knead Your Dough with Love
Start by mixing your active sourdough starter, warm water, and sugar in a straight-edge bowl—I love this kind because I can easily see when the dough doubles. Stir until it’s a smooth, milky liquid. Then add your bread flour and salt. Now, here’s a little secret I discovered: hand-kneading truly makes the difference. Pull, fold, and push the dough with the heel of your hand for 5 to 6 minutes. The dough will feel stiff and bumpy but that’s normal for sourdough bagels. Cover it up and let it rest for an hour while it starts to relax.
Step 2: Stretch, Fold, and Let It Rise
After resting, do a quick 30-second stretch and fold to smooth the dough. Cover it again and set it somewhere warm to bulk rise—it should double in about 8-12 hours depending on your kitchen temperature. This slow rise builds the flavor and chewiness you’re chasing.
Step 3: Shape Your Bagels Like a Pro
Once your dough has doubled, gently tip it onto your counter—no flour dusting needed. Press into a half-inch thick rectangle and slice it into 8 equal triangles, like slicing a pizza. Roll each piece into a smooth ball, then poke a hole with your thumbs and gently stretch it to about 2 inches diameter. It’ll shrink slightly but that’s okay. Arrange them on a parchment-lined baking sheet, cover with plastic, and let them puff up for 20 to 60 minutes. If you want to prep ahead, you can refrigerate them overnight here and bake the next day.
Step 4: Boil Your Bagels for That Signature Chew
Preheat your oven to 425°F. Meanwhile, boil about 10 cups of water with honey mixed in—that’s the magic touch for a shiny crust. Drop 2-3 bagels in the boiling water and boil for 30 seconds on each side. Use a slotted spoon to lift them out and place on a cooling rack. Boiling gelatinizes the dough surface and helps lock in that chewiness everyone loves.
Step 5: Add Toppings and Bake to Golden Perfection
Once boiled, dip the tops of your bagels into your favorite toppings. The slightly sticky surface makes them stick beautifully. If you’re going for cheese, dip the bottom side too for a crispy, cheesy crust. Place bagels on parchment-lined baking sheets, then bake for 20-25 minutes until golden and an internal temperature hits about 200-210°F. Let cool before slicing, but honestly, I adore spreading butter on them warm for that soft, melty bite.
Pro Tips for Making Homemade Sourdough Bagels Recipe
- Use a Straight-Edge Bowl: It helps you easily track dough rise to know when it’s doubled without guesswork.
- Hands-On Kneading: Hand kneading brings a better chew and texture than mixers—trust me, I’ve tried both!
- Boil With Honey: The honey in the boiling water gives a beautiful sheen and encourages a glossy, chewy crust.
- Second Rise in the Fridge: Refrigerating shaped bagels overnight enhances flavor and lets you bake fresh whenever you want.
How to Serve Homemade Sourdough Bagels Recipe
Garnishes
I’m a sucker for the classic everything bagel seasoning—there’s just something about that mix of sesame, garlic, onion, and salt that hits every crave-worthy note. But I also love Asiago cheese sprinkled on top, which melts into a crunchy, savory crust that’s out of this world. For a lighter option, poppy or sesame seeds work beautifully too. When I want a sweet twist, cinnamon sugar makes an amazing contrast with the tangy sourdough.
Side Dishes
My favorite way to serve these homemade sourdough bagels is with classic cream cheese and smoked salmon for a delicious brunch treat. Another go-to is smashed avocado, a sprinkle of chili flakes, and a soft-cooked egg on top. For something warm and comforting, I love pairing them with a bowl of tomato soup or even a simple green salad dressed with lemon vinaigrette.
Creative Ways to Present
For a fun family gathering, try splitting the bagels and layering them with a variety of spreads and toppings buffet-style—your guests can build their own bagel sandwiches! I’ve also turned leftovers into quick pizza bagels by spooning on marinara and cheese and baking until melty. For kids’ parties, bagel chips made from day-old sourdough bagels are a crunchy snack hit.
Make Ahead and Storage
Storing Leftovers
If you’re anything like me, these bagels disappear fast, but any leftovers keep well stored in a plastic bag at room temperature for 2-3 days. I recommend slicing them before storing so you can toast individual halves without having to thaw the whole bagel.
Freezing
Freezing is a lifesaver! I slice mine and pop them in a gallon-sized freezer bag. They hold up great for up to three months. When you want one, just pull it out and toast it straight from frozen or let it thaw at room temperature—either way, you’ll get that fresh-baked taste in minutes.
Reheating
To reheat, I usually microwave the bagel for about 10 seconds to soften it slightly, then slice and toast. This combo revives the crisp outside and chewy inside beautifully without drying it out. If you want to be fancy, warming with some butter or cream cheese is an instant upgrade.
FAQs
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Can I use regular flour instead of bread flour in this recipe?
While you can substitute all-purpose flour, bread flour is ideal because its higher protein content creates the bagel’s signature chew. Using all-purpose flour may result in softer, less chewy bagels, but they’ll still taste great!
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Why do you boil bagels before baking?
Boiling the bagels briefly gelatinizes the starches on the surface, which sets the crust and gives bagels their classic chewy texture and shiny crust. It also helps toppings stick better.
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How active should my sourdough starter be before using it in this recipe?
Your starter should be bubbly and at its peak activity, typically about 4-6 hours after feeding. This ensures enough yeast and bacteria to give your bagels a good rise and sour flavor.
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Can I make this dough ahead of time?
Absolutely! After shaping your bagels, you can refrigerate them for up to 24 hours before boiling and baking. Just allow extra time for the second rise if baking cold.
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What’s the best way to store leftover bagels?
Store leftover bagels in a plastic bag at room temperature for 2-3 days, or freeze them sliced in airtight bags for up to 3 months. Thaw and toast slices before eating for best results.
Final Thoughts
There’s something so comforting about making Homemade Sourdough Bagels Recipe from scratch—watching the dough rise, boiling each one, and then finally tasting that chewy, tangy, buttery bite fresh from your oven. This recipe has become a favorite in my kitchen and improved my baking confidence so much. I can’t recommend enough giving it a try, especially if you think bagels are “too hard” to make at home. With a bit of patience and love, you’ll have bagels that’ll make your mornings something to look forward to. So grab your starter, put on your apron, and let’s get baking!
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Homemade Sourdough Bagels Recipe
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 9 hours 20 minutes
- Yield: 8 bagels
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This homemade Sourdough Bagels recipe delivers soft, chewy bagels with a slightly tangy flavor thanks to the active sourdough starter. Made with simple ingredients and minimal equipment, these bagels go through a slow fermentation process for deep flavor and a delightful texture. Boiled in a honey-infused water bath before baking to achieve the perfect shiny crust, they can be enjoyed plain or topped with your favorite seeds or cheese. Ideal for a morning treat or sandwich base, these bagels bring the charm of artisanal baking right into your kitchen.
Ingredients
For the Dough
- 150 grams active sourdough starter (about 3/4 cup)
- 250 grams warm water (about 1 cup + 1 tablespoon)
- 500 grams bread flour (about 3 1/2 cups)
- 40 grams sugar (3 tablespoons)
- 12 grams salt (2 teaspoons)
For the Boil Bath
- 20 grams honey (about 1 tablespoon)
Topping Suggestions (optional)
- Everything Bagel Seasoning (white and black sesame seeds, onion flakes, garlic flakes, sea salt)
- Poppy seeds
- Sesame seeds
- Garlic flakes
- Onion flakes
- Cheese, such as Asiago
- Cinnamon Crunch (brown sugar, white sugar, coarse sparkling sugar, cinnamon, flour, vanilla, butter)
Instructions
- Make the Dough: In a straight-edge bowl, combine the active sourdough starter, warm water, and sugar. Mix by hand or with a Danish dough whisk until the mixture looks milky. Add bread flour and salt to the wet ingredients and mix until fully incorporated.
- Knead the Dough: Knead the dough by hand for 5-6 minutes using a stretch, fold, and push motion with the heel of your hand while turning the bowl clockwise. Expect a stiff and slightly bumpy dough. Cover with plastic and let rest for 60 minutes.
- Stretch and Fold: After resting, perform the stretch, fold, and push routine again for 30 seconds. Cover the dough and place it in a warm spot to continue rising.
- Bulk Rise: Let the dough double in size over 8-12 hours at about 69°F. Adjust rising time for your kitchen temperature accordingly.
- Shape the Bagels: Turn the dough out onto a workspace without flour. Stretch into a rectangle about 1/2 inch thick, then cut into 8 equal triangle pieces. Roll each triangle into a smooth ball, then poke a hole through the center with your thumb and stretch to form the bagel shape.
- Second Rise: Place shaped bagels on a parchment-lined baking sheet, cover with plastic, and let puff up for 20-60 minutes in a warm place. Alternatively, refrigerate covered for up to 24 hours and extend the rise once removed.
- Prepare Boil Bath: Preheat oven to 425°F. Bring about 10 cups of water to a boil, whisk in 20 grams of honey until dissolved.
- Boil Bagels: Boil 2-3 bagels at a time for 30 seconds on each side. Remove with a slotted spoon and place on a cooling rack.
- Add Toppings: While bagels are still sticky, dip tops into seasonings or toppings of choice. For cheese toppings, optionally dip the bottom as well. Arrange on a parchment-lined baking sheet.
- Bake: Bake the bagels for 20-25 minutes until golden brown and internal temperature reaches 200-210°F. Remove from oven and cool on a wire rack.
- Serve: Enjoy warm with butter or your favorite spreads for a delightfully chewy, flavorful bagel experience.
Notes
- Simple Baking Schedule: Start dough at 8pm, rest and knead overnight (8-12 hours), shape and second rise in the morning, boil and bake at 8am.
- Toppings: Everything Bagel seasoning, sesame seeds, poppy seeds, garlic/onion flakes, cheese, or a cinnamon sugar crunch.
- Other Uses: Make bagel chips, egg sandwiches, burger buns, or mini-melty ‘bagel bites’ with marinara and cheese.
- Storage: Store leftover bagels in a plastic bag at room temperature for 2-3 days or freeze up to 3 months. Reheat by microwaving briefly and toasting.
Nutrition
- Serving Size: 1 bagel (approx. 115g)
- Calories: 320
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 2.5 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 0 mg
