If you’re craving that perfect chewy, tangy-crusted bagel but want to make it from scratch, you’re in for a treat with this Homemade Sourdough Bagels Recipe. Trust me, once you try this method, you’ll never look at store-bought bagels the same way again! I absolutely love how these come out – with a beautifully crisp crust, a tender crumb, and just the right amount of sourdough tang. Plus, making them at home is such a rewarding experience, and I’ll walk you through all the steps, tricks, and tips to make sure you nail it every time.
Why You’ll Love This Recipe
- Authentic Flavor & Texture: The sourdough starter gives these bagels a unique tang and a delightfully chewy bite you can’t get from commercial yeast.
- Hands-On & Fun Process: Kneading by hand and shaping each bagel is surprisingly meditative and super satisfying.
- Customizable Toppings: Whether you want classic sesame, everything seasoning, or cheesy bites, you make these bagels your own.
- Perfect for Any Skill Level: Detailed guidance and tips mean you can confidently bake bakery-quality bagels at home.
Ingredients You’ll Need
I like to keep my ingredient list straightforward but reliable—everything here works in perfect harmony to give you that classic sourdough bagel flavor and texture you’ll crave. And bonus: most of these are pantry staples or easy to find.
- Sourdough Starter: Make sure it’s active and bubbly, around 150 grams; this starter is the magic that gives your bagels their traditional tang.
- Warm Water: Around 250 grams; using warm water helps to activate the starter and dissolve the sugar smoothly.
- Bread Flour: 500 grams; its higher protein content creates that chewy texture and strong structure essential for bagels.
- Sugar: About 40 grams; don’t skip this—it feeds the yeast and balances flavor nicely.
- Salt: 12 grams; essential for flavor and strengthening the dough.
- Honey (for boiling): 20 grams; adding this to the boiling water gives a slight sweetness and helps develop that beautiful shiny crust.
Variations
This Homemade Sourdough Bagels Recipe is a fantastic base, and I love tweaking it depending on my mood or what ingredients I have on hand. You should absolutely play around with toppings or even the type of flour to find what suits your taste best.
- Cheese Toppings: I add Asiago cheese on some bagels—dipping both top and bottom before baking creates this incredible crispy, cheesy crust that’s addictive.
- Whole Wheat Flour: If you want a nuttier flavor, swap half the bread flour for whole wheat—you’ll get an earthier, denser crumb that’s equally satisfying.
- Seed Mixes: Experiment with everything bagel seasoning, sesame, poppy seeds, or even garlic and onion flakes for a savory twist.
- Sweet Variations: Try a cinnamon crunch topping with sugar and cinnamon blend for a sweet breakfast treat.
How to Make Homemade Sourdough Bagels Recipe
Step 1: Mixing and Kneading the Dough
Start by combining your active sourdough starter, warm water, and sugar in a straight-edge bowl—this helps you easily see when the dough has doubled during rising. Mix these together by hand or with a Danish dough whisk until it becomes a milky liquid. Then, add your bread flour and salt, stirring until fully incorporated. Now, the fun part: kneading by hand! I’ve found kneading for 5–6 minutes using the “pull, fold, push” technique (fold dough over, push down with the heel of your hand, turning as you go) gets the perfect texture—stiff but smooth. Avoid using a stand mixer here; hand kneading yields the softness and chewiness that make these bagels so special.
Step 2: Rest, Stretch, and Fold
Cover the dough with plastic wrap and let it rest for an hour. After this, perform a short 30-second stretch and fold with the heel of your hand, which helps the gluten relax and strengthens the dough. You’ll notice the dough becomes less stiff and smoother, a good sign! Cover and place in a warm spot to bulk rise until doubled in size—this usually takes 8-12 hours in a 69°F kitchen. Warmer rooms speed up the rise, colder ones slow it down.
Step 3: Shaping Your Bagels
Once your dough has risen beautifully, tip it onto a clean work surface—no flour needed as it shouldn’t be sticky. Stretch into a rectangle about half an inch thick and cut into eight equal triangles (I cut mine like a pizza). Roll each triangle’s corners to the center and form a smooth ball. Then, punch a hole in the center with your thumb and gently stretch it to about two inches in diameter. Don’t worry if it shrinks back a bit—that’s normal!
Step 4: Second Rise and Boiling Bath
Place the shaped bagels on a parchment-lined baking sheet, cover to prevent drying, and let them puff up for 20 to 60 minutes. Not ready to bake right away? No problem—pop them in the fridge for up to 24 hours and just let the second rise take a bit longer when you pull them out. Meanwhile, preheat your oven to 425°F and get a large pot of water boiling with honey mixed in—the sweet touch helps with that shiny crust we love. Boil bagels 2-3 at a time for 30 seconds per side, then set them on a cooling rack.
Step 5: Toppings and Baking
Once boiled, get creative with toppings! A little sprinkle of everything bagel seasoning or some Asiago cheese on top? I dip the tops on a plate of toppings so they stick perfectly since the bagels are still tacky. If you’re feeling indulgent, dip the bottom side in cheese too for a crunchy cheesy bite. Bake the bagels for 20–25 minutes until golden brown and an internal temperature of 200–210°F. Let them cool on a wire rack, but I swear, slicing into one warm with butter is the ultimate reward—it’s chewy, buttery heaven.
Pro Tips for Making Homemade Sourdough Bagels Recipe
- Use a Straight-edged Bowl: I discovered this trick when I started monitoring dough rise visually—it’s so much easier to tell when it’s doubled.
- Hand Kneading Over Stand Mixer: While mixers are convenient, hand kneading gives you the perfect dough firmness and chewiness I’ve never replicated mechanically.
- Boil Time Matters: Exactly 30 seconds per side in honey water gives the crust that glossy finish and chewy texture you want—don’t skimp or overboil!
- Shaping Patience: Take your time punching and stretching each bagel hole—if it shrinks back, no worries, it’ll relax during the second rise.
How to Serve Homemade Sourdough Bagels Recipe
Garnishes
I love keeping homemade sourdough bagels simple with butter or cream cheese, but throwing on everything bagel seasoning or Asiago cheese really takes it to the next level. Fresh herbs or a schmear of flavored cream cheese (think chive or smoked salmon) also make fantastic garnishes that my family always appreciates.
Side Dishes
These bagels are perfect alongside a fresh green salad for brunch or paired with scrambled eggs and avocado for a hearty breakfast. I also love them as burger buns—toast them up and they soak in all those meaty juices marvelously.
Creative Ways to Present
For special occasions, I like turning bagels into “bagel bites”—spoon on marinara, sprinkle with cheese and toppings, then bake until melty. It’s a nostalgic, crowd-pleasing treat. You could also slice them thin to make homemade bagel chips for snacking—quick, easy, and addictive!
Make Ahead and Storage
Storing Leftovers
If your family is anything like mine, these sourdough bagels disappear fast—but if you have leftovers, store them in a plastic bag at room temperature for up to 2-3 days to keep them fresh and soft.
Freezing
Freezing is a lifesaver for me—I slice bagels before freezing so I can grab a half whenever I want. Wrapped tightly in a gallon freezer bag, these bagels keep well for up to 3 months without losing their delightful chew.
Reheating
When it’s time to eat, I thaw on the counter or pop a frozen slice in the toaster. A quick 10-second zap in the microwave before toasting helps bring back some moisture. Toasting revives that crispy crust and tender crumb perfectly.
FAQs
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Can I use inactive sourdough starter for this bagels recipe?
It’s best to use an active, bubbly sourdough starter because that’s what provides the natural yeast and bacteria needed to ferment the dough properly and give the bagels their signature tang and rise. If your starter has been sitting idle, feed it one or two times over a day to activate before making the dough.
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Why do we boil bagels before baking?
Boiling bagels sets the crust quickly, resulting in a shiny, chewy exterior and helps lock in moisture, unlike breads that skip this step. In this recipe, adding honey to the boil bath also adds flavor and helps with that beautiful crust color.
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Can I make these bagels vegan?
Absolutely! This recipe already doesn’t include dairy or eggs, so it’s inherently vegan-friendly. Just be sure your sourdough starter is maintained without dairy products, and choose vegan toppings to keep the bagels fully plant-based.
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How long can I keep the shaped bagels in the fridge before baking?
You can refrigerate shaped, unbaked bagels for up to 24 hours. When you’re ready to bake, take them out and let them come to room temperature and finish their second rise, which might take longer because they’ll be cold.
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What’s the best way to check if bagels are done baking?
A good rule of thumb is when they’re golden brown and sound hollow when tapped on the bottom. If you want to be precise, the internal temperature should be about 200–210°F. This ensures they’re fully baked but still soft inside.
Final Thoughts
This Homemade Sourdough Bagels Recipe has truly become one of my kitchen favorites—not just because of how ridiculously tasty the finished product is, but because the process feels like a special ritual. There’s something magical about transforming simple ingredients like flour and starter into those perfect donuts of chewy, tangy goodness. Whether you’re making bagels for your family breakfast or impressing friends, I promise you’ll fall in love with this recipe just like I have. So go ahead, roll up your sleeves, and enjoy the delightful journey of homemade sourdough bagels!
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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 delicious Sourdough Bagels recipe combines the traditional chewy texture and tangy flavor of sourdough with a simple homemade process. Using an active sourdough starter, bread flour, and a honey boil bath, these bagels develop a perfect crust and soft interior. Ideal for breakfast or snacks, they can be enjoyed plain or topped with your favorite seasonings like sesame seeds, poppy seeds, or cheese. The recipe includes step-by-step instructions, a sample baking schedule, and tips for storing and freezing bagels.
Ingredients
Dough Ingredients
- 150 grams active sourdough starter (3/4 cup)
- 250 grams warm water (1 cup + 1 Tablespoon)
- 500 grams bread flour (3 1/2 cups)
- 40 grams sugar (3 Tablespoons)
- 12 grams salt (2 teaspoons)
Boil Bath
- 20 grams honey
Toppings (optional)
- Everything Bagel Seasoning (white and black sesame seeds, onion flakes, garlic flakes, sea salt)
- Poppy seeds
- Sesame seeds
- Garlic flakes
- Onion flakes
- Asiago cheese or other cheese
- Cinnamon Crunch (brown sugar, white sugar, coarse sparkling sugar, cinnamon, flour, vanilla, butter)
Instructions
- Make the Dough: In a straight-edge bowl, mix the active sourdough starter, warm water, and sugar until it becomes a milky liquid. Then add bread flour and salt, mixing until fully incorporated. Knead the dough by hand for 5-6 minutes until stiff and slightly bumpy. Cover with plastic and let it rest for 60 minutes.
- Stretch and Fold: After resting, perform a 30-second stretch, fold, and push routine by hand to smooth the dough. Cover and place in a warm area for bulk rising.
- Bulk Rise: Let the dough double in size, which usually takes 8-12 hours at 69°F. Warmer or cooler temperatures affect the timing accordingly.
- Shape: Remove dough onto a surface without flour, stretch into a 1/2 inch thick rectangle, and cut into 8 equal triangles (~115g each). Shape each piece into a smooth ball, then use your thumbs to punch a hole in the center and stretch it to form the classic bagel shape.
- Second Rise: Place shaped bagels on a parchment-lined baking sheet, cover with plastic to prevent drying, and let them rest until puffed, about 20 to 60 minutes. You can refrigerate for up to 24 hours if not baking immediately.
- Boil Bath: Preheat oven to 425°F. Boil about 10 cups of water with honey. Drop 2-3 bagels into the boiling water and boil 30 seconds per side. Remove with a slotted spoon and place on a cooling rack. Repeat for all bagels.
- Toppings: If desired, dip the sticky tops of boiled bagels into your choice of toppings and place back on a parchment-lined baking sheet. For cheese toppings, dip the bottom side as well for a crunchy texture.
- Bake: Bake bagels for 20-25 minutes until golden brown and internal temperature reaches 200-210°F. Cool on a wire rack before serving. Enjoy warm with butter for the best experience.
Notes
- Sample Baking Schedule: 8pm – Make and knead dough, rest 1 hour; 9pm – Stretch and fold, cover and rest overnight 8-12 hours; 7am – Shape bagels, rest 20-60 minutes; 8am – Boil and bake.
- Topping Suggestions: Everything Bagel seasoning, poppy seeds, sesame seeds, garlic flakes, onion flakes, Asiago cheese, cinnamon crunch mixture.
- Other Serving Ideas: Bagel chips, egg sandwiches, burger buns, adult “Bagel Bites” with marinara and cheese.
- Storage: Best eaten fresh; store leftovers at room temperature in plastic bag for 2-3 days. Freeze whole or sliced in gallon plastic bags up to 3 months.
- Reheating: Microwave 10 seconds or thaw then toast before eating.
Nutrition
- Serving Size: 1 bagel (approx. 115g)
- Calories: 320
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 2.5 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 1.6 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 0 mg
