Sourdough Bagel Recipe

Making bakery-style bagels at home is easier than you think. This sourdough bagel recipe gives you chewy, golden bagels with a crisp crust and soft inside — just like a real bakery. If you already have a sourdough starter, this is one of the best ways to use it.

These bagels are naturally fermented, full of flavor, and perfect for breakfast, sandwiches, or meal prep.

Why Make This Recipe

• Chewy, bakery-quality texture
• Naturally fermented with sourdough
• No commercial yeast needed
• Perfect for freezing and meal prep
• Great way to use extra starter

Once you make these at home, you won’t want store-bought bagels again.

How To Make Sourdough Bagels

Ingredients

For the dough

• 150g active sourdough starter
• 500g bread flour
• 275g water
• 10g salt
• 15g honey or barley malt syrup
• 10g oil

For boiling

• 2 liters water
• 2 tbsp honey or barley malt syrup
• 1 tbsp baking soda

Toppings (optional)

• Sesame seeds
• Poppy seeds
• Everything bagel seasoning
• Coarse salt

Directions

1. Make the Dough In a large bowl, mix starter and water. Add honey, oil, flour, and salt. Mix and knead until smooth and elastic. Cover and let rise 4–6 hours at room temperature or overnight in the fridge.
2. Shape the Bagels Divide dough into 8 equal pieces. Roll into balls, rest 15 minutes, then shape into bagels by poking a hole in the center and stretching gently. Place on a tray, cover, and let rise 1–2 hours or refrigerate overnight.
3. Boil and Bake Preheat oven to 450°F (230°C). Bring water, honey, and baking soda to a boil. Boil bagels 30–60 seconds per side. Add toppings while wet. Bake 20–25 minutes until golden brown. Cool before slicing.

Prep Time and Nutrition Facts

This recipe takes about 20 minutes of hands-on time and 8–24 hours total including fermentation.

It makes 8 bagels, and each bagel has about 215 calories, 7g protein, and 2g fat.

How To Serve Sourdough Bagels

• With cream cheese and jam
• With smoked salmon, onion, and capers
• As breakfast sandwiches
• Toasted with butter
• As bagel sandwiches for lunch

How To Store Sourdough Bagels

• Store at room temperature for 1–2 days
• Refrigerate for up to 5 days
• Freeze sliced bagels for up to 3 months
• Toast directly from frozen for best results

Tips To Make Sourdough Bagels

• Use an active, bubbly starter
• Don’t overproof — bagels should be slightly puffy, not doubled
• Boil longer for extra chewiness
• Make holes bigger than you think (they shrink!)
• Always add toppings right after boiling

Health and Benefits of This Recipe

Sourdough fermentation helps improve digestion and flavor. These bagels are easier to digest than regular bagels and contain fewer additives. Making them at home lets you control ingredients and avoid preservatives.

Variation

• Whole wheat: Replace 50% of flour with whole wheat
• Cinnamon raisin: Add cinnamon and raisins to dough
• Everything bagel: Top with mixed seeds and spices
• Mini bagels: Divide dough into 12 smaller pieces
• Sesame bagels: Coat generously after boiling

FAQs

1. Can I make these without a sourdough starter?

No, this recipe needs an active starter for fermentation.

2. Why do bagels need to be boiled?

Boiling creates the chewy crust and shiny finish.

3. Can I make them overnight?

Yes! Cold proofing overnight gives the best flavor.

4. Why did my bagels turn flat?

They were likely overproofed. Shorten rising time next time.

5. Can I freeze sourdough bagels?

Yes, slice first and freeze up to 3 months.

6. What flour works best?

Bread flour gives the chewiest texture.

7. How do I know when they’re done baking?

They should be deep golden brown and sound hollow when tapped.