Best Sourdough Bagels (Soft, Chewy, Easy!)

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

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