Homemade sourdough bagels? Absolutely! With just 10 minutes of prep, this easy, overnight recipe uses active sourdough starter for the ultimate soft & chewy NY-style bagel. Customize with zesty everything bagel spice, sesame seeds and more! Recipe adapted from my bestselling book: Artisan Sourdough Made Simple.
Here’s the scoop: sourdough bagels are nothing like yeasted bagels. They’re more flavorful. Less dense. Intensely chewy. You can eat two without getting a massive stomach ache. And the crust? It’s incredibly thin and crispy, and absolutely life changing! I highly recommend eating one warm, straight from the oven. If you’re into sourdough bread and want to expand your arsenal of sourdough bread recipes, this recipe is for you. It comes straight from my bestselling book, Artisan Sourdough Made Simple.
Now, before you get going, I do realize homemade sourdough bagels might seem challenging at first. But I promise, it’s not rocket science. This post breaks down the entire process step-by-step, from making the dough, to shaping, boiling and baking the bagels.
Sourdough Bagels Ingredients (You Will Need):
- Bubbly, active sourdough starter
- Good quality bread flour (I use King Arthur)
- Optional mixed toppings, such as Everything Bagel Spice, poppy, sesame, flax or sunflower seeds
How to Make Homemade Sourdough Bagels
First, you need a game plan. Understand this: Sourdough bagels include several steps, which can be broken down into manageable chunks. I recommend splitting the process over 2 days. Make the dough in the evening and let rise overnight in cooler temperatures; shape, boil and bake the bagels following day. See my Sample Baking Schedule for additional options.
Step #1: Mix the Dough
- Whisk the water, sourdough starter and sugar together in a large bowl. Add the flour and salt. Combine to form a rough dough; it will be very dry and stiff. Tip: you really need a large bowl or high sided dough tub. This dough is very strong and rises quite high especially when using King Arthur Flour.
- Cover and let rest at room temperature for 1 hr to relax the gluten. Return to the bowl, and work the dough into a semi-smooth ball. You’re are now done with the dough.
TIP: Why is the dough so dry? Bagels require a low hydration dough. The dry, stiff texture is easy to shape and produces a tight-knit interior crumb. This is what you want for bagels. Do not be tempted to add more water!
Step #2: Bulk Rise
Cover the dough, and let rise overnight at room temperature until double in size. This should take about 10-12 hrs @ 68 F; 8-10 @ 70 F.
Step #3: How to Shape Sourdough Bagels
- Divide dough into 8 equal pieces, about 115 g each. Use a digital kitchen scale for accuracy.
- Roll each piece into a ball. Place onto a parchment-lined sheet pan. Rest for 10-15 minutes.
- Poke a hole into the center of each dough. Gently stretch the opening, using your fingers to roll it around.
Step #4: Second Rise
- Now the dough needs to rise again, but only for a short period of time. Cover and let rest at room temperature for 20 minutes; the dough will puff up slightly.
- Meanwhile, boil a pot of water. Add the honey (this adds color and flavor to the crust) and whisk well.
- Preheat your oven to 425 F. Set up a topping station: add seeds to a rimmed tray or shallow bowl.
Step #5: Boil The Bagels
- Gently lower 2-3 bagels into the pot and let float to the surface. Simmer for 30 seconds on each side for a thin crust.
- With a large slotted spoon, transfer the bagels onto the sheet pan, rounded side up. They will look weird and bumpy (totally normal) and feel slightly wet.
TIP: Why boil bagels in the first place? It helps to set the crust before baking. Otherwise the dough would puff up and rise too high. You can’t skip the boiling step- it’s part of what differentiates bagels from bread.
Step #7: Top Bagels with Seeds
- When the bagels are slightly cool but still wet, dip the rounded side into the toppings. Leave a few plain (the crust is amazing).
- Place back onto the sheet pan.
Step #8: Bake the Bagels
- Pop the sheet pan into the oven and bake for 20-25 minutes @ 425 F.
- Transfer to a wire rack to cool slightly (but please, do yourself a favor and enjoy one warm, straight from the oven!)
- To serve, top with salted butter, veggie cream cheese, smoked salmon etc. Or just eat plain. The choice is yours!
How to Store Bagels
I’ll be honest with you, your first batch of homemade bagels will be gone in a day. They’re just SO good.
But, if you do have any leftover, store in a plastic bag at room temperature for up to 2 days (although they are best enjoyed fresh before they get rubbery).
Bagels also freeze well; freeze them whole or sliced, covered in plastic wrap and a layer of foil, for up to 3 months. Warm in a low oven or toaster before serving.
Sample Baking Schedule
- Saturday Evening (8 PM): Make dough & let rise overnight @ 68 F. Note: in the summer, the dough will rise faster. Skip the overnight rise and make the dough during the day. Once almost doubled in size, cover and chill the whole bowl overnight. Proceed using the cold dough the following day.
- Sunday Morning (whenever you get up): Shape, boil, top & bake bagels.
More Sourdough Bread Recipes To Try!
- Sourdough Bread: A Beginner’s Guide
- Beginner’s Guide to Sourdough Focaccia
- Sourdough Pizza Crust {No steel or Stone!}
- Best Sourdough Pancakes
- Easy Sourdough Sandwich Bread
Best Sourdough Bagels (Soft, Chewy, Easy!)
- Prep Time: 15 hours
- Cook Time: 20-25 minutes
- Yield: 8 bagels
- Category: Sourdough Bread
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegetarian
Description
With just 10 minutes of prep, this easy, overnight recipe uses active sourdough starter for the ultimate soft & chewy NY-style bagel. Customize with zesty everything bagel spice, sesame seeds and more! Recipe adapted from my bestselling book: Artisan Sourdough Made Simple.
Ingredients
For the Dough
- 150 g (3⁄4 cup) bubbly, active sourdough starter
- 250 g (1 cup plus 2 tsp) warm water (See Notes below for temperature range)
- 24 g (2 tbsp) granulated sugar
- 500 g (4 cups plus 2 tbsp) King Arthur bread flour
- 9 g (1 1⁄2 tsp) fine sea salt
- Cooking spray or oil, (for coating the plastic wrap)
For the water bath
- 20 g (1 tbsp) honey
Toppings
- Mixed seeds, such as poppy, sesame, fennel, flax and sun flower seeds or Everything Bagel Spice.
Notes
- Water temperature: In winter, I use 85-95 F water (29-35 C) to give the rise a boost. In summer, I use cooler water, about 55- 60 F (13-16 C) to slow down and control the rise.
Instructions
- Make the Dough: In a large bowl, whisk the starter, water, and sugar together with a fork. Add the flour and salt. Combine to form a rough dough, then finish mixing by hand until no lumps of our remain. The dough will be very stiff and dry. Note: it’s important to use a large mixing bowl- this dough is strong and rises quite high. As a mixing alternative, use a stand mixer fitted with the dough hook; run on low speed for 5 to 6 minutes to combine and knead.
- Cover the dough with a very damp towel and let rest for 45 minutes to 1 hour. After the dough has rested, work the mass into a semi-smooth ball, about 15 to 20 seconds.
- Bulk Rise: Cover the bowl with plastic wrap that has been lightly coated in oil to prevent sticking. Let rise until double in size, about 10-12 hrs when the temperature is 68 F (20 C); 8 to 10 hours @ 70°F (21°C). Note: in the summer, rise the dough during the day. Once the dough is almost double in size, cover and chill the whole bowl overnight (it will continue to rise slightly in the fridge). Proceed using the cold dough the following day.
- Shape: Line a sheet pan with a nonstick silicone mat or parchment paper. If using parchment, lightly coat with cooking spray or oil to prevent sticking.
- Remove the dough onto a non- floured work surface. Flatten the dough into a rectangle and divide into 8 equal pieces, about 115 g (4 oz) each. Gather the ends, flip the dough over, and roll each piece into a ball. Let the dough rest on your lined sheet pan for 10 to 15 minutes to relax the gluten.
- Working with one ball of dough at a time, poke a hole straight through the center. Move your finger around in a circular motion to gently stretch the dough until the hole is about the size of a walnut. You can also lift up the dough, insert both index fingers through the center hole, and barrel roll to gently stretch the opening. When finished, place the dough back onto the sheet pan. It’s okay if the hole shrinks slightly. Repeat shaping the remaining dough.
- Second Rise: Cover the dough with a damp towel and let rest at room temperature for 15 to 20 minutes. The dough will puff up only slightly at this stage.
- Meanwhile, bring a medium pot of water to a boil. Add the honey and whisk well to dissolve. Preheat your oven to 425°F (220°C). Add the seeds to a rimmed tray or shallow bowl.
- Boil the bagels: Add 2 to 3 bagels into the pot and simmer for 30 seconds on each side for a thin crust. Note: if using cold dough from the fridge, the bagels might not float to the surface right away. Give them a nudge after 30 seconds or so and be patient. Using a slotted spoon, transfer the bagels back the sheet pan you used earlier, placing them rounded side up.
- Once slightly cool but still wet, dip the rounded side of the bagels into the seeds to coat. Place back onto the sheet pan and finish boiling the rest of the bagels.
- Bake: Place your sheet pan on the center rack. Bake the bagels for about 20 to 25 minutes. Flip them over to briefly cook the bottom side, about 1 to 2 minutes or less. When ready, your bagels will be puffed up, light golden brown, and feel light to the touch. Transfer to a wire rack to cool, but indulge yourself and eat one (or two) warm.
The chewy texture of bagels is best enjoyed when made fresh. Store in a plastic bag at room temperature for up to 2 days. Bagels also freeze well; freeze them whole or sliced, covered in plastic wrap and a layer of foil, for up to 3 months.
Keywords: homemade, sourdough, bagels, easy, recipe, overnight, NY-style bagels, soft, chewy, sourdough starter, active
Comments
Nikki says
I have tried many sourdough bagel recipes and this one is BY FAR the best!! Super easy too! The bagels are perfectly chewy but not dense.
★★★★★
Emilie Raffa says
Excellent, thanks so much for your feedback! Glad you liked them :)
Kate says
The recipe doesn’t list the amount of flour.
Emilie Raffa says
Hi there! It’s 500 g (4 cups + 2 tbsp) bread flour. :)
Kate says
Thank you. I think I didn’t notice it because it was connected to the the previous line 🤭
Emilie Raffa says
No worries! I noticed that too. Thanks for bringing it to my attention :)
Alma says
★★★★★
Beth Abrams says
★★★★★
Anissa says
Hi! Curious on how I can calculate protein content? I have a friend asking.
★★★★★
Dana says
These were perfect! I’ve tried 2 other recipes and they both produced tough results and required a mixer. Love that this one is simple so I will actually be more likely to make them! Definitely will make again. Thank you! My 2 year old requested I make mini ones next :)
★★★★★
Amy Fehr says
★★★★★
Lou says
These work great every time!
★★★★★
Miriam says
I love this recipe so much! Very easy to follow with delicious results. I wanted to know if it’s possible to make the dough and then keep in the fridge in balls covered for 24hrs. Would they still turn out ok? Thanks!
Katie says
These are amazing! I mixed up the dough in the late afternoon, let it sit in a covered, oiled bowl overnight, and had fresh bagels for breakfast! Thanks so much for this recipe.
★★★★★
Angeli Sivaraman says
Hey thank you for the recipe!! They tasted great! One thing I noticed was that my dough was spreading after shaping – do you think I need to knead it longer? Or what is your take? Thanks so much :)
★★★★★
Rachel says
Hi! Any way to get these bagels to taste a bit more sour? They are delicious but don’t have a sour taste at all…
Judy says
My dough didn’t rise and I left it out overnight. I followed your directions exactly. My starter was good. It had lots of bubbles and I fed it at least 3 hours before using. I’ve been growing my starter since April. If I refrigerate this dough now do you think I could still use it? Help!
★★★★
Emilie Raffa says
Hi Judy! If the dough didn’t rise overnight, and your starter is active, the issue is temperature(not warm enough) and time (not long enough). Aim for 75 F+ if you can. If that’s not possible, the dough will in fact rise in your current condition; it just needs more time. You can refrigerate the dough but it will slow down the rise.
Judy says
Ok thanks. I’ll keep you posted on the outcome. 🤞
★★★★
Ashleigh Sackett says
If you’re new to sourdough, also consider your water. I live in Arizona and we have too many minerals in it water it screws with everything. If it does turn out to be that, use filtered water in your starter too. ❤️
★★★★★
Nee says
How long do I need to proof when the ambient temperature is 78f after adding cold water 55-60f ?
ArcticAussie says
Just made these – first time with bagels!
They look amazing, especially those with poppy seeds. However, the sesame seeds don’t seem to stick (fall off as soon as I touch them). Any hints to avoid this?
★★★★★
Dana says
Try doing an egg wash, then seeds, then bake!
Laura-Lee Holmes says
Can you do the dough during the day and bulk rise for x amount of hours and then refrigerate overnight and bring the dough out the next day for say resting an hour, then form your bagels, rise for another hour or so, then do the boiling and baking?
Christine Ivey says
Hello Emilie, I just got done making my first batch of these sourdough bagels, well actually it is my first time making anything sourdough! I have active bubbly starter and my dough doubled overnight. But the bagels didn’t turn out light, fluffy, or delicious. I noticed mine did not rise on the 2nd rise like in the pictures, they were more dense. My dough was sticky, not smooth either. I followed the directions step by step, they were easy to follow, thank you! Can you help me troubleshoot why they didn’t turn out please?
★★★★
Megan Joens says
Did you measure by weight/grams? I tried once with cups, and it didn’t work as well as it does by weight. It’s more accurate to use grams, and that is very important when baking. Hope that helps!
★★★★★
Ann says
This is my go-to sourdough bagel recipe! So yummy!
★★★★★
Cathy says
Step 3 says let rise 10-12 hours then does it rise again in the fridge another 10-12 hours?
Thank you
Emilie Raffa says
Hi Cathy! No. The second rise (step #7) is for 15-20 minutes at room temperature. Alternatively, if you’d like to do the second rise in the fridge, you can. I shape the dough into balls only (no hole), wrap the tray tightly and chill overnight. In the morning, I continue shaping the bagels and let rest again at room temp. for bit to take the chill off.
Madeline says
Have you made any strawberry sourdough bagels or blueberry sourdough bagels? If so, please send recommendations. Looking to make some soon and can’t find a sourdough specific recipe
Erin says
This recipe is great for blueberry. I used about a cup of freeze dried blueberries that I kneaded in after I had gotten my first mix done.
Stacy Seitz says
Great recipe! Easy!
★★★★★
Kayla says
Just made these (as a very amateur baker) and they are perfect! Very easy to follow. We are in bagel heaven!
★★★★★
Patsy says
I’m not very good about leaving reviews, but at this point I’ve made this recipe about 8 times and it’s succeeded every time. I’m not experienced in either bagels or sourdough, and I’ve goofed or cut corners a bunch of different ways—but it still succeeds. I really like a flexible recipe.
Now all my friends are demanding bagels and it’s become my thing for now. I’ve also started making mini-bagels with this recipe which you dip instead of cutting. You just reduce the bake and boil time. They’re really good for potlucks.
★★★★★
Wendy says
K question! Do you ever do stretch-and-folds for bagel dough?
Lena says
Mine did not poof up after boiling and baking but poofed up while rising. What could be the issue?