Best Sourdough Bagels

These sourdough bagels are everything you want: soft inside, chewy outside, and perfectly golden with that classic bagel bite. The best part? Most of the work happens overnight, so your morning is easy shape, boil, bake, and you’re done. Active sourdough starter gives them incredible flavor without complicated steps, and you can customize the toppings (everything seasoning, sesame, poppy, cinnamon raisin, you name it). If you’ve been searching for an easy sourdough bagel recipe that feels bakery-worthy but still beginner-friendly, this is the one. Make a batch, freeze extras, and enjoy homemade bagels all week.

table of contents

Time Breakdown

• Prep Time: 15 minutes
• Rise Time: 10–12 hours (overnight)
• Cook Time: 20–25 minutes
• Total Time: ~11–13 hours
• Yield: 8 bagels

Ingredients List

For the Dough

• 150 g bubbly active sourdough starter
• 250 g warm water (see tips below)
• 24 g granulated sugar (about 2 tbsp)
• 500 g bread flour
• 9 g fine sea salt (about 1½ tsp)

For the Water Bath

• 1 tbsp honey
• 2 quarts (about 2 liters) water

Toppings (choose any)

• Everything bagel seasoning
• Sesame seeds
• Poppy seeds
• Mixed seeds (flax, sunflower, fennel, etc.)
• Coarse salt (light sprinkle)

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large mixing bowl
• Kitchen scale (highly recommended)
• Dough scraper (helpful)
• Sheet pan + parchment paper
• Damp towel or plastic wrap
• Medium pot (for boiling)
• Slotted spoon
• Wire rack (for cooling)

Step-by-Step Beginner-Friendly Instructions

1) Mix the dough

1. In a large bowl, whisk starter + water + sugar until cloudy and blended.
2. Add bread flour + salt. Mix until a rough dough forms.
3. Knead by hand 3–5 minutes until no dry flour remains. Dough will feel stiff—that’s normal. 😊

2) Rest

1. Cover with a damp towel and rest 45–60 minutes.
2. After resting, knead briefly 15–20 seconds to smooth it out.

3) Overnight rise

1. Cover bowl well and let rise until doubled, about 10–12 hours at cool room temp (around 68–72°F / 20–22°C).

4) Divide + shape

1. Line a sheet pan with parchment and lightly oil it.
2. Turn dough onto a clean surface (no flour needed).
3. Divide into 8 pieces (about 115 g each).
4. Roll each piece into a ball. Rest 10–15 minutes (this makes shaping easier).
5. Poke a hole through the center and gently stretch until the hole is about walnut-sized.

5) Quick second rest

1. Cover shaped bagels with a damp towel and rest 15–20 minutes while you prep the water bath.

6) Boil

1. Bring water to a gentle boil. Stir in 1 tbsp honey.
2. Boil 2–3 bagels at a time for 30 seconds per side.
3. Lift with a slotted spoon and place back on the tray.

7) Top + bake

1. While still slightly wet, dip tops into seeds/seasoning. ✨
2. Bake at 425°F (220°C) for 20–25 minutes until puffed and golden.
3. Cool 10 minutes… or eat one warm (highly recommended).

Pro Tips

• Water temp control: Use warmer water (85–95°F / 29–35°C) for a faster rise in winter; cooler water (55–60°F / 13–16°C) in summer to slow it down.
• If bagels sink: Your dough may be under-proofed—give shaped bagels 10 more minutes of rest before boiling.
• Best texture: Don’t skip boiling—this is what makes bagels chewy.
• Storage: Best fresh. Store 2 days room temp or freeze up to 3 months.

Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 bagel	290	10g	58g	1g	2g	3g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Conclusion

These sourdough bagels are chewy, soft, and customizable—everything you love about bakery bagels, made right at home. The overnight rise keeps it easy, and the boil-and-bake method gives the perfect classic texture every time.