Sourdough bagels are chewy, slightly tangy, and beautifully golden rings of bread that bring a little something special to your breakfast table. Made with natural sourdough starter, these bagels have that classic dense texture and a crisp crust that everyone loves. The subtle sour flavor adds a twist that makes these bagels stand out from the store-bought kind.
I love making sourdough bagels because the process is fun and satisfying, especially watching the dough come alive with bubbles and stretch as you shape each one. Using sourdough starter means the dough ferments slowly, which gives it extra flavor and makes the bagels easy to digest. I find that letting them rest just long enough creates the perfect texture—nothing too soft or too tough.
My favorite way to enjoy these bagels is toasted with a spread of cream cheese and a little jam, or sometimes just plain with a pat of butter. These bagels also work great for sandwiches or as a base for smoked salmon and capers when I’m feeling fancy. Making sourdough bagels at home means you get to customize the toppings too—everything from sesame seeds to poppy seeds or even a sprinkle of cinnamon sugar.
Key Ingredients & Substitutions
Sourdough Starter: This is the heart of the recipe, providing that lovely tang and natural rise. If you don’t have starter, you can use an active dry yeast instead (about 2 teaspoons), but the flavor will be less complex.
Bread Flour: Bread flour gives the bagels their chewy texture because of its high protein content. If unavailable, all-purpose flour can be used, but expect a slightly softer bagel.
Sugar or Honey: This sweetens the dough slightly and helps feed the starter. Honey adds a nice depth of flavor, but white sugar or maple syrup work well too.
Salt: Essential for flavor and to control fermentation. Don’t skip it!
Toppings: Everything bagel seasoning is classic, but try sesame seeds, poppy seeds, or coarse salt for variety. You can also leave them plain for a simple taste.
How Do You Perfectly Boil Bagels Before Baking?
Boiling is key for bagels—it sets the crust and gives that chewy bite. Here’s how to nail it:
- Bring water to a gentle boil and add sugar or honey; this sweetens the crust and aids browning.
- Boil bagels 2-3 at a time for about 1 minute per side. Don’t overcrowd the pot to avoid sticking.
- Use a slotted spoon to carefully flip them and remove.
- Boiling too long can make bagels dense; too short means a less chewy crust. Around 1 minute per side hits the balance.
- Immediately after boiling, add your toppings while the bagels are wet so they stick well.
Equipment You’ll Need
- Large mixing bowl – perfect for combining your dough ingredients without spills.
- Dough scraper – helps you handle sticky dough and clean your work surface easily.
- Kitchen scale – I use this to measure flour and water precisely for consistent results.
- Slotted spoon – essential for safely boiling and removing bagels from hot water.
- Baking sheet with parchment paper – prevents sticking and makes cleanup quick.
- Wire rack – lets bagels cool evenly, keeping their crust crisp.
Flavor Variations & Add-Ins
- Add raisins and cinnamon for a sweet twist—great for breakfast or snacks.
- Mix in chopped jalapeños and cheddar cheese for spicy, cheesy bagels I love for sandwiches.
- Top with rosemary and sea salt for a simple, herbal flavor that pairs well with savory spreads.
- Use whole wheat or rye flour for a nuttier taste and heartier texture that feels extra wholesome.
How to Make Sourdough Bagels?
Ingredients You’ll Need:
- 1 cup (240g) active sourdough starter (100% hydration)
- 1 1/4 cups (300ml) warm water
- 4 cups (480g) bread flour, plus extra for dusting
- 2 teaspoons salt
- 1 tablespoon sugar or honey
- Optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, coarse salt
How Much Time Will You Need?
This recipe takes about 15-20 minutes for active preparation like mixing and shaping, plus 4-6 hours for fermenting the dough, and another 1-2 hours for proofing the shaped bagels. Boiling and baking takes about 30-40 minutes total. Plan ahead to enjoy fresh bagels by mid-day or evening!
Step-by-Step Instructions:
1. Mix the Dough
In a large bowl, stir together your active sourdough starter, warm water, and sugar or honey. Add the bread flour and salt, mixing until a rough, shaggy dough forms.
2. Knead the Dough
Turn the dough onto a lightly floured surface and knead it for about 8 to 10 minutes until it’s smooth and elastic. If you have a stand mixer, you can use the dough hook attachment and knead for 5-7 minutes instead.
3. Bulk Fermentation
Place your dough in a lightly oiled bowl and cover it with a damp towel or plastic wrap. Let it rest at room temperature for 4 to 6 hours, until it has roughly doubled in size and is bubbly.
4. Shape the Bagels
Lightly flour your work surface again. Divide the dough into eight equal parts. Roll each piece into a tight ball, poke a hole through the center with your thumb, and gently stretch it to form a round bagel about 3 to 4 inches in diameter.
5. Proof the Bagels
Place the shaped bagels on a baking sheet lined with parchment paper, cover loosely, and let them proof for 1 to 2 hours until they become puffy.
6. Preheat Oven and Prepare Boiling Water
About 30 minutes before baking, preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add 1 tablespoon of sugar or honey, which will help create a nice crust.
7. Boil the Bagels
Boil 2-3 bagels at a time for 1 minute on each side using a slotted spoon. This step gives your bagels their classic chewy crust. Carefully remove and place them back onto the baking sheet.
8. Add Toppings
While the bagels are still wet, sprinkle your chosen toppings like everything seasoning, sesame seeds, or poppy seeds, gently pressing them into the surface so they stick.
9. Bake the Bagels
Bake in the preheated oven for 20-25 minutes, or until the bagels are golden brown and have a crisp crust.
10. Cool and Serve
Let the bagels cool on a wire rack before slicing. Enjoy them toasted with cream cheese, butter, or any spread you like!
Can I Use Frozen Sourdough Starter for This Recipe?
Yes! Just make sure to fully thaw and feed your frozen starter so it’s active and bubbly before mixing your dough. This ensures proper fermentation and flavor development.
How Should I Store Leftover Bagels?
Store cooled bagels in an airtight container or resealable bag at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly and toast from frozen when ready to eat.
Can I Skip the Boiling Step?
Boiling is key for getting that classic bagel chew and shiny crust. If you skip it, your bagels will turn out more like regular bread rolls—still tasty but less authentic.
What Can I Use If I Don’t Have Bread Flour?
You can substitute all-purpose flour, but expect a slightly softer and less chewy bagel. Bread flour’s higher protein content helps create the ideal bagel texture.
