If you’ve ever dreamed of making your own bagels at home with that perfect chewy crust and tender crumb, then you’re in for a treat. This Sourdough Bagels Recipe is one of my absolute favorites to bake—there’s just something magical about the tangy sourdough flavor paired with that classic bagel chewiness. Trust me, once you try these, you’ll never want to buy store-bought bagels again. Plus, I’ll share all my tips and tricks so you can nail this recipe on your very first try!

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Why You’ll Love This Recipe

Authentic Flavor: The sourdough starter adds a wonderful tang and depth that you just can’t get with commercial yeast.
Perfect Chewy Texture: Hand-kneading helps develop that classic dense but soft bite that melts in your mouth.
Customizable Toppings: From classic everything seasoning to cheese crust, you can really make these bagels your own.
Make Ahead Friendly: You can prep these in advance with a fridge rise, perfect for busy mornings.

The image shows six bagels on crumpled white parchment paper over a white marbled surface. Two bagels are covered with mixed seeds, showing a mix of brown, white, and black sesame seeds with a rough texture on top. Two other bagels have a shiny golden-brown crust without toppings, smooth and glossy. Two bagels are covered with melted cheese on top, showing a bubbly, browned texture with deep orange and golden tones. One bagel is split open in the center, showing a soft, airy white inside with a light brown crust. On the left side, there is a small white bowl filled with smooth, white cream cheese. A silver knife with a small scoop of cream cheese rests near one bagel. photo taken with an iphone --ar 2:3 --v 7 - Sourdough Bagels, Homemade Sourdough Bagels, Best Sourdough Bagels, Easy Sourdough Bagels, Sourdough Bagel Recipe

Ingredients You’ll Need

Getting your ingredients right is key to perfecting this sourdough bagels recipe. Each one plays a special role, and using fresh, quality items will make all the difference. Here’s what you’ll want to gather before diving in.

Flat lay of a small mound of bubbly active sourdough starter, a simple white ceramic bowl with warm water, a small white bowl filled with granulated sugar, a neat pile of unbleached bread flour, a small white bowl containing coarse salt crystals, a small white bowl holding golden honey, and two whole uncracked brown eggs, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Sourdough Bagels, Homemade Sourdough Bagels, Best Sourdough Bagels, Easy Sourdough Bagels, Sourdough Bagel Recipe

Active sourdough starter: Make sure your starter is bubbly and active for the best rise and flavor.
Warm water: Just warm enough to help wake up the starter and dissolve sugar, but not hot enough to kill the yeast.
Bread flour: Higher protein content gives the dough that strength and chew we’re after.
Sugar: Feeds your starter and adds a little sweetness balancing the tartness.
Salt: Enhances flavor and tightens gluten structure for good chew.
Honey (for boil bath): Adds a subtle sweetness and helps create that irresistibly shiny crust during boiling.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love this sourdough bagels recipe because it’s so flexible—you can easily tweak it to suit what you have in your pantry or your mood that day. Here are some ways I’ve tried and loved to switch things up.

Cheese-Topped Bagels: Adding Asiago or sharp cheddar on top before baking creates an amazingly crispy, savory crust—my family goes crazy for this version on weekends.
Everything Bagel Style: Using a homemade everything seasoning mix is a game changer and truly brings that bakery vibe home.
Sweet Cinnamon Crunch: For a breakfast treat, sprinkle cinnamon sugar and some crunch on top after boiling for a delightful twist.
Bagel Bites: Slice the bagels, top with marinara sauce and mozzarella, and bake for instant party snacks reminiscent of childhood favorites.

How to Make Sourdough Bagels Recipe

Step 1: Mix and Knead the Dough with Love

Start by combining your active sourdough starter, warm water, and sugar in a straight-sided bowl. I use a Danish dough whisk here—it’s one of my favorite tools for mixing sourdough batter evenly without overworking it. When everything looks like a milky liquid, add your bread flour and salt, then mix until fully incorporated. Now comes the labor of love—knead the dough by hand for 5-6 minutes. I’ve tried the stand mixer before, but nothing beats the texture and chew I get from putting my hands into it. Use the classic fold-and-push method with the heel of your hand, turning the bowl as you go. The dough will be a bit stiff and bumpy, and that’s exactly how it should be. Cover it and let it rest for an hour.

Step 2: Stretch, Fold, and Bulk Rise

After resting, give your dough another 30 seconds of that fold and push technique. You’ll notice it feels smoother and less stiff now. Cover the bowl again and leave it somewhere warm to bulk rise until doubled in size—this usually takes 8-12 hours depending on your kitchen temperature. I love how this slow rise builds flavor and gives bagels that signature sour tang.

Step 3: Shape Your Bagels Like a Pro

Once doubled, gently turn the dough out onto your work surface—no flour needed here! Stretch it into a large rectangle about half an inch thick. Using a bench scraper or sharp knife, cut it into 8 equal triangles (like you’re slicing a pizza). If you want to get fancy, weigh each piece to about 115g for perfect consistency, but eyeballing works too in a pinch. For shaping, pinch the corners of each triangle toward the center and roll into a smooth ball. Then, poke a thumb hole in the middle and stretch it into a 2-inch-wide ring. Don’t worry if it shrinks back slightly; it should still hold its shape nicely.

Step 4: Second Rise and Ready to Boil

Place your shaped bagels on a parchment-lined baking sheet and cover them with plastic wrap or a damp towel to prevent drying out. Let them puff up in a warm spot for 20 to 60 minutes. If you’re not ready to bake right away, no problem—pop them in the fridge for up to 24 hours and just remember to extend the second rise once you remove them from cold.

Step 5: Boiling Bath for that Signature Crust

Preheat your oven to 425°F while preparing a large pot with about 10 cups of water, adding 20 grams of honey and stirring until dissolved. Bring it to a rolling boil. Then carefully lower 2-3 bagels at a time into the water—boil for 30 seconds on each side. This step is what gives bagels their shiny, chewy crust, so don’t skip it! Use a slotted spoon to transfer the boiled bagels onto a kitchen towel or rack to drain.

Step 6: Add Toppings and Bake to Perfection

Now for the fun part: toppings! I like to spread a few toppings on a small plate and gently press the sticky tops of the bagels into them. Everything seasoning, sesame seeds, or poppy seeds all work wonderfully here. And if you use cheese, dip the bottoms of the bagels too for a deliciously crispy cheesy crust on both ends. Arrange them on a parchment-lined baking sheet and bake for 20 to 25 minutes until golden brown and your thermometer reads 200–210°F inside. Let them cool a bit, then do yourself a favor and slice one warm with a slab of butter. The chewy, buttery goodness will knock your socks off!

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Pro Tips for Making Sourdough Bagels Recipe

Hand Kneading Magic: I’ve found that kneading by hand really gives the dough the right texture—skip the mixer for this one if you want that perfect chew.
Use a Straight-Edge Bowl: It’s easier to see when your dough has doubled if the sides are straight, which helps you time the rise perfectly.
Don’t Skip the Honey in Boil: This little trick lends the bagels a golden crust and subtle sweetness that’s just irresistible.
Shaping Patience Pays Off: When you stretch the holes, don’t worry if they shrink a little; letting them rest on the tray will help the shape stay put while rising.

How to Serve Sourdough Bagels Recipe

Garnishes

My go-to garnishes are classic everything bagel seasoning—white and black sesame seeds, poppy seeds, garlic, and onion flakes with a touch of sea salt. But when I’m feeling adventurous, I love sprinkling some Asiago cheese on after boiling for a gorgeous golden, cheesy crust. And honestly, sometimes I eat these bagels plain because they’re just that good!

Side Dishes

Bagels are pretty versatile, but my favorites to pair with these sourdough bagels are simple: cream cheese and smoked salmon, sliced ripe avocado with a sprinkle of chili flakes, or a fresh bowl of mixed fruit to balance the savory chew. For brunch, an over-medium egg sandwich on a warm homemade bagel is unbeatable.

Creative Ways to Present

For special occasions, I’ve shaped these bagels smaller and served them as mini sliders with gourmet burger toppings. Another fun idea is to slice and lightly toast leftover bagels, then top them with marinara sauce, mozzarella, and fresh basil for homemade “bagel bites” — perfect finger food for parties!

Make Ahead and Storage

Storing Leftovers

Honestly, these sourdough bagels rarely stick around at my house, but if you have leftovers, store them in a plastic bag at room temperature for up to 2-3 days. This keeps them chewy and fresh enough to enjoy without drying out.

Freezing

Freezing is super easy and my secret weapon for when I make a big batch. Slice the bagels or keep them whole, then place in a gallon-size plastic bag and freeze for up to 3 months. This makes mornings so much easier when you just want a quick toast-and-go breakfast.

Reheating

To revive frozen bagels, let them thaw at room temperature or pop them in the microwave for about 10 seconds. Then slice and toast them in your toaster for that fresh-out-of-the-oven texture and flavor. This method keeps the crust crispy and the inside chewy—just like fresh!

FAQs

Can I use frozen sourdough starter for this recipe?

It’s best to use an active and bubbly sourdough starter for bagels. If your starter is frozen, thaw and feed it regularly for a couple of days until it’s active before using it. This ensures your bagels get the proper rise and flavor.
Why do we boil bagels before baking?

Boiling bagels briefly sets their shape and creates a shiny, chewy crust that’s signature to all good bagels. It also gelatinizes the starches on the surface, which helps achieve that golden color during baking.
Can I make this recipe without a sourdough starter?

While this recipe is designed for sourdough starter to build flavor and texture, you can substitute commercial yeast for a quicker bagel version. However, you’ll miss out on the characteristic tang and depth that sourdough brings.
How do I know when the bagels are fully baked?

They should be a beautiful golden brown all over, and an instant-read thermometer inserted into the center should read between 200-210°F. The bagels will feel firm and bounce back when you press them lightly.
Can I add toppings before boiling?

It’s best to add toppings after boiling when the bagel surface is sticky—it helps toppings adhere better and prevents them from washing off in the water.

Final Thoughts

I absolutely love how this Sourdough Bagels Recipe transforms simple ingredients into bakery-worthy bagels with a wonderful tang and chewy bite. When I first tried making these at home, I was amazed at how approachable it felt once I broke down the steps, and how satisfying it was to eat warm, fresh-out-of-the-oven bagels made with my own hands. I hope you’ll give this recipe a try—you’ll be rewarded with smiles and delicious mornings. Happy baking, my friend!