There’s something magical about biting into a freshly baked bagel — the glossy crust, the chewy interior, and the comforting aroma of warm bread. But when you combine that classic texture with the deep, complex flavor of sourdough fermentation, you get something truly extraordinary. This homemade sourdough bagels recipe delivers bakery-quality results right from your own kitchen, with a satisfyingly chewy bite and subtle tanginess that only natural fermentation can create.

If you already maintain a sourdough starter, this recipe is a fantastic way to use it. Even better, sourdough bagels often digest more easily than conventional yeast breads because of the natural fermentation process, making them a favorite among bread enthusiasts and home bakers alike.

Whether you enjoy them with cream cheese, smoked salmon, avocado, or simply toasted with butter, these artisan sourdough bagels will quickly become a staple in your baking routine.

Why You’ll Love This Sourdough Bagels Recipe

There are many reasons to fall in love with homemade sourdough bagels:

Superior flavor thanks to long fermentation
Perfect chewy texture with a crisp outer crust
No artificial ingredients or preservatives
Customizable toppings and flavors
Great for meal prep and freezing

Unlike store-bought bagels, these homemade sourdough bagels contain simple, wholesome ingredients and develop incredible flavor naturally over time.

Ingredients

1 cup active sourdough starter (fed and bubbly)
3 ½ cups bread flour
1 cup warm water
1 ½ teaspoons salt
1 tablespoon honey or sugar
1 teaspoon instant yeast (optional for faster rise)

For Boiling:

8 cups water
1 tablespoon baking soda
1 tablespoon honey or brown sugar

Optional Toppings:

Sesame seeds
Poppy seeds
Everything bagel seasoning
Coarse salt
Dried onion or garlic flakes

Instructions

Prepare the Dough
In a large mixing bowl, combine the sourdough starter, warm water, and honey. Stir until mostly dissolved. Add bread flour and salt, mixing until a shaggy dough forms.
Knead the Dough
Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 6 minutes.
First Rise (Bulk Fermentation)
Place the dough in a lightly greased bowl, cover, and let rise at room temperature for 4–6 hours, or until slightly puffy. For deeper flavor, refrigerate overnight after the initial rise.
Divide and Shape
Turn the dough onto a work surface and divide into 8 equal pieces. Roll each piece into a ball, then poke a hole through the center using your finger and gently stretch to form a bagel shape.
Second Rise
Place shaped bagels on a parchment-lined baking sheet. Cover loosely and let rest for 30–60 minutes until slightly puffed.
Prepare Boiling Water
Preheat oven to 425°F (220°C). Bring a large pot of water to a boil, then add baking soda and honey.
Boil the Bagels
Boil each bagel for 30–45 seconds per side. Remove with a slotted spoon and place back onto the baking sheet.
Add Toppings
Sprinkle toppings onto the bagels while still damp from boiling so they stick well.
Bake
Bake for 20–25 minutes until deep golden brown and glossy.
Cool
Allow bagels to cool on a wire rack for at least 20 minutes before slicing.

The Secret to Perfect Chewy Sourdough Bagels

The chewiness of a bagel comes from three key factors:

High-protein bread flour for strong gluten development
Boiling before baking, which creates the signature crust
Proper fermentation time for structure and flavor

Skipping any of these steps can result in bread-like bagels instead of authentic chewy ones.

Overnight Sourdough Bagels Option

For even better flavor, you can prepare the dough in the evening and let it ferment slowly in the refrigerator overnight. This cold fermentation enhances tanginess and improves texture dramatically.

Simply shape the bagels, place them on a baking sheet, cover, and refrigerate for 8–12 hours before boiling and baking the next day.

Flavor Variations

One of the best parts of making homemade sourdough bagels is customizing flavors.

Popular options include:

Cinnamon raisin bagels
Jalapeño cheddar bagels
Garlic herb bagels
Blueberry bagels
Everything seasoning bagels

To incorporate mix-ins, add them during the kneading stage for even distribution.

Serving Suggestions

Fresh sourdough bagels are incredibly versatile. Try them with:

Classic cream cheese
Smoked salmon and capers
Avocado and tomato
Egg and cheese breakfast sandwich
Peanut butter and honey
Butter and jam

They’re perfect for breakfast, brunch, lunch sandwiches, or snacks.

Storage and Freezing Tips

Homemade bagels stay fresh for about 2 days at room temperature in an airtight container.

For longer storage:

Slice bagels before freezing
Freeze in airtight freezer bags for up to 3 months
Toast directly from frozen

This makes them excellent for meal prep.

Troubleshooting Common Issues

Bagels too dense:
Dough may need longer fermentation or more kneading.

Bagels flattened after boiling:
Over-proofing can cause collapse. Shorten second rise time.

Pale crust:
Bake longer or ensure oven is fully preheated.

Too sour flavor:
Use a younger starter or reduce fermentation time.

Nutritional Benefits of Sourdough

Sourdough fermentation can:

Improve mineral absorption
Lower glycemic impact
Support easier digestion
Reduce phytic acid in grains

While bagels are still a carbohydrate-rich food, sourdough versions often feel more satisfying and flavorful than standard bread products.

Fun Bagel History

Bagels originated in Eastern Europe and became especially popular in Jewish communities. Traditionally boiled before baking, bagels were valued for their dense texture and longer shelf life compared to regular bread.

Today, sourdough bagels combine old-world tradition with modern artisan baking techniques.

Expert Tips for Success

Use an active, bubbly starter for best rise
Don’t skip boiling — it’s essential
Use bread flour, not all-purpose, for chewiness
Allow proper cooling before slicing
Bake until deeply golden for maximum flavor

Why Homemade Always Wins

Store-bought bagels often contain additives and lack depth of flavor. Homemade sourdough bagels provide:

Better texture
Richer taste
Freshness
Control over ingredients
Satisfaction of baking from scratch

Once you make them yourself, it’s hard to go back to store-bought versions.

Conclusion

This homemade sourdough bagels recipe is the perfect blend of tradition, flavor, and artisan craftsmanship. With a chewy interior, glossy crust, and endless topping possibilities, these bagels deliver bakery-quality results from your own kitchen.

Whether you’re an experienced sourdough baker or just starting your fermentation journey, this recipe offers a rewarding and delicious experience that’s well worth the effort.

Homemade Sourdough Bagels

Chewy, golden sourdough bagels with a crisp crust and rich fermented flavor, perfect for breakfast or sandwiches.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Total Time 55

Servings: 8 bagels

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 260

Ingredients Equipment Method Notes