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Freshly baked homemade sourdough bagels topped with everything bagel seasoning, resting on a foil-lined baking sheet with golden, chewy crusts and scattered seasoning crumbs.
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Sourdough Bagels

Chewy, golden, and naturally fermented, these homemade sourdough bagels are everything you love about a bakery bagel, made with simple, wholesome ingredients. This recipe skips commercial yeast and uses an active sourdough starter for better digestion, richer flavor, and a beautiful crust. Perfect for breakfast, lunch, or to freeze for later!
Prep Time25 minutes
Cook Time35 minutes
Fermentation Time12 hours
Total Time13 hours
Course: Breakfast
Keyword: sourdough bagels
Servings: 8 -10
Calories: 196kcal
Author: Ashley Nicole

Ingredients

Levain (or active sourdough starter):

  • 100 g active sourdough starter fed and bubbly

Dough:

  • 500 g 4 cups bread flour
  • 275 g 1 1/8 cups warm water
  • 100 g active sourdough starter
  • 10 g 1 tbsp sugar or honey
  • 10 g 1 ½ tsp salt

Boiling Water Bath:

  • 3 tbs brown sugar
  • 1 tbsp baking soda
  • 1 teaspoon salt.
  • Optional Toppings: Sesame seeds poppy seeds, everything bagel seasoning, shredded cheese, etc

Instructions

1. Mix and Autolyse (Evening)

  • In a large bowl, mix the flour and water until just combined. Cover and let rest for 30 minutes. This helps hydrate the flour.

2. Add Starter, Salt, and Sweetener

  • Add the sourdough starter, salt, and sugar or honey. Knead by hand or with a dough hook for 8–10 minutes until the dough is smooth and elastic. It should be stiff, not sticky.

3. Bulk Ferment (Overnight)

  • Cover the bowl with a damp towel or lid. Let it ferment at room temperature for 8–10 hours, or until the dough is puffed up (but not doubled).

4. Shape the Bagels (Morning)

  • Turn the dough out onto a lightly floured surface. Divide into 8–10 pieces. Roll each into a ball, poke a hole in the center with your finger, and gently stretch into a ring.
  • Place shaped bagels on a parchment-lined baking sheet. Cover with a towel and let rest for 30–60 minutes while you bring a large pot of water to a boil.

5. Boil the Bagels

  • Preheat your oven to 425°F (220°C).
    Add baking soda and honey to the boiling water. Drop 2–3 bagels at a time into the boiling water. Boil for 2 minutes per side, then remove with a slotted spoon.
  • Return boiled bagels to the baking sheet. Add toppings now if desired.

6. Bake

  • Bake for 20–25 minutes until golden brown, rotating the tray halfway through. Cool on a wire rack before slicing.

Notes

  • Store in an airtight container for 2–3 days.
  • Freeze extras in a zip-top bag for up to 3 months. Toast straight from frozen.