My easy sourdough bagel recipe uses active sourdough starter (no yeast) to make soft, chewy, NY-style bagels at home with just 10 minutes of prep and an overnight option to fit your schedule. Customize with everything bagel spice, cinnamon raisin and more. Adapted from my bestselling book: Artisan Sourdough Made Simple.
Reader review
“I have made these twice this week. OH MY GOODNESS… they are perfect! They are literally so close to Brueggers!!! I’ve played with plain, sesame, Everything and cinnamon raisin. ALL were amazing! I want to make them into rolls or bialys as well. Thank you for your work on this. Just wonderful!”
—Rosemarie
Sourdough bagels are nothing like yeasted bagels. They’re more flavorful, less dense, and intensely chewy. You can eat two without time taking nap! The crust is thin and crisp, and the inside is soft (not doughy). I like mine warm, slathered in salted butter.
This recipe is from my bestselling book Artisan Sourdough Made Simple and like all of my sourdough bread recipes: it’s practical and straightforward. You’ll find clear step-by-step instructions for mixing, shaping, boiling and baking, plus a sample baking schedule to make it work for you.
Homemade sourdough bagels sound hard, but they’re doable and a fun next step after making sourdough bread. Just read the comment section! You’ll get the best tips from real life bakers who’ve made this recipe hundreds of times.
How To Make Homemade Sourdough Bagels {Step-By-Step Recipe}
Step 1: Mix The Dough
To start: Whisk the water, sourdough starter and sugar together in a large bowl (the sugar is for balanced flavor – the bagels are not sweet). Then add the bread flour and salt, and mix to form a rough dough. It will feel very stiff since it’s a low hydration dough. This is normal. Cover and rest to relax the gluten for 1 hour.
Step 2: Bulk Rise
Cover the dough or transfer to a high sided dough tub. Let rise overnight at room temperature until airy, puffy, and double in size.
How long should bagel dough rise? At 68 F, plan on 10-12 hrs; at 70 F, about 8-10 hrs. The dough will look lighter, domed, and spring back slowly when pressed lightly with your fingertip. Pay close attention to your specific room temperature. Treat it like an ingredient, and you’ll nail the rise time every time.
Step 3: How To Shape Sourdough Bagels
First, divide the dough into 8 equal pieces, about 115 g each.
Then roll into balls, and rest for 10-15 minutes on a parchment-lined sheet pan coated with cooking spray. If you forget to spray your pan, your bagels will stick.
To shape the bagels, poke a hole into the center, then gently stretch and spin to form a ring. Don’t be afraid to make the hole larger than you think (it will shrink back during proofing and baking).
Step 4: Second Rise
The bagel dough needs to rise again, but only briefly. So you’ll cover and rest until puffy, about 20-30+ minutes (I use this sheet pan set w/lid. No more fussing with plastic wrap and kitchen towels!).
Meanwhile, bring a large pot of water to a boil. Add a spoonful of honey or barley malt syrup, which adds golden color and flavor to the crust. Preheat your oven. Prep your topping station with all of your favorites: sesame seeds, Everything bagel spice, poppy seeds, sharp cheddar cheese. Get creative!
Step 5: Boil The Bagels
Gently lower 2-3 bagels into the pot of boiling water. The idea of boiling dough used to make me so nervous, but it’s not that bad. If you can boil pasta or ravioli, you can boil bagels. Once they float, simmer for 30 seconds on each side for a thin crust (my preference), or up to 1 minute per side for a thicker, chewier crust.
Remove and place onto the sheet pan. They will look lumpy and slightly wet. All normal.
Why boil bagels before baking? It sets the crust early, so the dough doesn’t rise too high like bread. You can’t skip this step. It gives the crust its glossy sheen, chewy texture, and helps the toppings stick too.
Step 6: Add Toppings
While the bagels are still warm from boiling and slightly wet, dip the rounded side into your toppings. Leave a few plain (the crust is amazing). If you wait too long and your bagels dry out, the toppings won’t stick.
Step 7: Bake The Bagels
Bake your sourdough bagels for 20-25 minutes at 425 F. They should be light, slightly firm to the touch, and deep golden brown when ready. Do yourself a favor and enjoy one straight from the oven!
To serve, top with salted butter, veggie cream cheese, smoked salmon etc. Or just eat plain.
Sourdough Bagle Recipe: Sample Baking Schedule
First: You need a game plan. Sourdough bagels follow several steps, which can be broken down into manageable chunks. I recommend splitting the process over 2 days to utilize the overnight option.
Second: Feed (and activate) your sourdough starter prior to making the bagel dough. This can take anywhere from 2-12 hrs. Plan ahead! If you need assistance, read my companion articles, Feeding Sourdough Starer: My Best Tips & Tricks and Troubleshooting Sourdough Starter.
- Saturday night (8:00 PM)
- Mix the dough
- Let rise overnight at 68F
- Note: Hot weather? The dough will rise faster. Skip the overnight rise: do it during the day instead, then chill the bowl overnight once almost doubled. Cold dough is easier to shape.
- Sunday Morning (8:00 AM)
- Shape
- Boil bagels
- Add toppings
- Bake & enjoy warm
What To Make Next:
Once you’ve mastered my sourdough bagel recipe, try my no-knead pumpkin spice sourdough bagels for a seasonal twist, or these super soft sourdough english muffins for breakfast. My easy to slice sourdough sandwich bread is very popular too.
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Best Sourdough Bagels (Soft, Chewy, Easy!)
- Prep Time: 15 hours
- Cook Time: 20-25 minutes
- Total Time: 0 hours
- Yield: 8 bagels 1x
- Category: Sourdough Bread
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegetarian
Description
My easy sourdough bagel recipe uses active sourdough starter (no yeast) to make soft, chewy, NY-style bagels at home with just 10 minutes of prep and an overnight option to fit your schedule. Customize with everything bagel spice, cinnamon raisin and more. 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, Tips & Variations
- Bread flour is best. It’s high protein content creates that classic chewy bite. In a pinch, I’ve had success with King Arthur all purpose flour instead (11.7%).
- Use a kitchen scale to weigh your bagels. They’ll be uniform in size.
- Toppings won’t stick? Try an egg wash for super sticking power.
- 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.
- Cinnamon raisin variation: add 6 g (2 tsp) of ground cinnamon to the dry ingredients (or try 50/50 ground cinnamon and pumpkin spice). Then make the dough. While the dough is resting in Step #2, soak 80 g (1/2 cup) raisins in warm water to soften. Drain in a fine mesh strainer and pat dry using a paper towel before adding them to the dough.
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 to 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.
Comments
Jill says
Made these numerous times and turned out great each time! We store in fridge and pull out, pop in toaster for a quick morning breakfast. Wondering if I can make it with whole wheat?
Lisa says
I love these bagels. I have made them several times. Can the recipe be doubled?
Emilie Raffa says
Thanks Lisa!🙌🏻 Yes: you can absolutely double this recipe. Enjoy!
Gita says
Hi Emily, the dough rose overnight, but I don’t have time to make them this morning. Can I put it in the fridge and make it tomorrow morning?
Gita
Emilie Raffa says
Hi Gita! Yes, you can hold the dough in the fridge. How long it will last depends on what it looks like now (if it’s fully risen, it might over proof by tomorrow morning). Alternatively, if you have a little time now: shape the dough into balls, cover, and chill overnight. Tomorrow morning, poke holes into them, boil and bake.
Lively D says
YUM! i’m 9 years old, and when my mom makes
these they always turn out soft and fluffy, and of course delicious!
(I love to spread my cream cheese thickly on them)!
Emilie Raffa says
Amazing! Love to hear this. Thanks for sharing Lively! 🥰
Andrea says
What dose NY stand for?
Emilie Raffa says
Hi there! It stands for New York, with reference to “NY” style bagels.
Justina Molloy says
My bagels keep coming out flat and not puffy :(
Am I letting them rise too long and they’re over fermenting?
I did an overnight rise10-12 hours and I think the temp inside was between 70-74F.
Katie Anne Barnett says
Is the dough rising well in the first rise? I use almost the exact same recipe (I came looking for an answer to something and wound up here). If at all possible I’d suggest using a scale for measurements. It seems annoying, but I actually much prefer cooking with a scale. I use a pinch of dry active yeast and this allows me to use my starter straight from the fridge as well. Dissolve the pinch of yeast in your warm water before mixing with the starter. By adding the yeast I’m able to make my bagels in a matter of a few hours, which is great. The ones I made today were proofed in the fridge overnight, and that worked great too. Make sure you’re getting a good first rise and if you are doing over night, you can let it rise on the counter for a bit, but move to the fridge before bed. It can absolutely over proof if kept for too long. Mine continued to rise even in the fridge last night, if it had been in the counter they would have over proofed for sure. Hope the options help a little.
Carol Doherty says
1st time trying this and OMG they are incredibly impossibly sticky to handle. I used King James flour – All Purpose. Could it be because I didn’t use bread flour? I had to keep dipping my fingers in water to be able to shape them. Getting ready to boil – wish me luck! But anyone please – any tips on handling the dough?
VS says
King James Flour? Haven’t heard that one yet! OK, we know you meant King Arthur Flour.
Irene says
These bagels were amazing! I tweaked it so I could make my husband’s favorite bagel — cherry vanilla. (I used dried cherries instead of raisins.) They were nice and soft just like all reviews.
Denise says
Cherry vanilla?? That sounds amazing!!! I need to give that a try! Thanks for sharing 😁
Irene says
Denise,
Just a note from lesson’s learned. I used dried cherries from Aldi’s and cut them in half and did not soak them (it didn’t work out so well on my first attempt). The moisture from the dough reconstituted the cherries just fine.
Josh says
How much vanilla did you add?
Irene says
@ Josh,
I added 1 tablespoon.
Renee says
I made the last night around 11 it sat on the counter until 5 o’clock. I just made the bagels and they came out perfect.
Tonya says
Looking forward to making this recipe this weekend! I prefer to do my rise overnight on the counter but it’s very hot here… our house is kept at 73 through air conditioning. Is that still too hot for an overnight counter rise?
Tonya says
I ended up doing an 8 hour overnight rise – right before bed. House was at 73 and I skipped covering with plastic wrap and did a little oil on my hands to cover the top of the ball, and then put a lid on my container. It is also humid here so maybe that helps?
I also cut them into (12) 75g bagels instead of the 8. They were all eaten by 4 adults and a toddler. They turned out perfect & chewy!
Sam says
Tried making for the first time and my husband almost cried tears of joy. He’s from ny and is always underwhelmed by what we get here in Asia
Emilie would you pls also share an egg bagel recipe? Thank you!!
Vicki P says
Excellent recipe! I have been using one of your sourdough recipes for years, and while searching for variations the other day I stumbled across your sourdough bagels. I had to give them a try, and didn’t even realize it was one of your recipes until I downloaded it into my Paprika app.
I started the dough last night at 8 pm exactly with a very active starter and followed the recipe to the letter. Since my house stays on the colder side (63 degrees), I proofed the dough overnight in my microwave (above the stove) and programmed the stovetop light to switch on at 3 a.m. for four hours to heat up the microwave slightly. By the time I woke up, the dough was absolutely beautiful and ready to go.
This recipe was straightforward, easy to handle, and a breeze to shape. Two quick notes for next time: I’ll make the center holes a bit larger so they bake up like bagels instead of rolls, and I’ll adjust the baking (lower temp, shorter time, or foil for the first 10 minutes) since they browned a little too quickly. I pulled them at 19 minutes when the outside was darker than golden, but the bottoms were already crisp and I didn’t want to risk burning them further. Thankfully, the insides were perfectly baked.
Once cooled enough to handle, I scraped off the burnt onions, cut two bagels in half, and slathered them with cream cheese while still warm. The crumb inside was gorgeous – soft, fluffy, and fragrant. My husband and I devoured one each on the spot. They had everything you want in a bagel: a crisp exterior, chewy interior, and that subtle sour tang that makes sourdough so special.
I cannot wait to enjoy one tomorrow, and the rest will be going straight into the freezer. I’ve tried yeast bagels before and they were a disappointment, but this sourdough recipe has completely changed the game. These are amazing, and I will absolutely be making them at least once a month vs buying them from our local Ann Arbor bakery. These were even better.
Thank you for another winner!
andrea Hofer says
Can those bagels be proofed overnight? After shaping
Husna says
Looovee this recipe😍 thanks emilia this is my keeper for sourdough bagels, never failed
lots love from indonesia💖💖💖
Susan says
Best bagels ever, chewy and delicious, followed recipe.
Emily says
Hey! Love this recipe. When you make them with toppings (specifically everything but the bagel seasoning), do you still tip them over and bake the bottom side? Won’t that shed all the toppings? Thank you!
Margaret says
I am totally addicted to these. My daughter suggested at adding jalapeño peppers to some… So I added jalapeño peppers, bacon, and cheese. Grandkids love them!
So easy to make!
Shannon says
These bagels are incredible. Super easy, never any problems making them, and I’ve had glowing reviews, two people saying “that is the best bagel I’ve ever had in my life”. I’ve done plain, sesame, poppy, and rosemary sea salt. I’ll never stop making these!
Wendy says
Wow! All I can day. Easy to follow recipe. The taste is incredible.
Exactly how I remember it from when I worked at a Bakery 40 yrs ago.
This will be a frequently used recipe in our home!
Fatme says
If I wanted to add chocolate chips or freeze dried blueberries do I do that while shaping?
Lori Scheel says
These are FANTASTIC! My husband has dubbed them the best bagel he has ever had, and we seek good bagels out wherever we go in the world. You beat our favorite place in NYC! Thank you! :)
Jessica Kroll says
Another AMAZING recipe from Clever Carrot!
Shannon says
This recipe is an all star. Easy, flexible, freaking delicious, and produces bagels that are SO much better than any yeasted bagels I’ve ever made. Thank you a thousand times!
Miriam says
I’ve made this recipe many many times and absolutely love it! Is it possible to freeze the dough balls and the night before baking let the defrost in the fridge? Would this affect anything?
Roni says
I do a double batch (one is never enough) with 1/4 whole wheat flour, extra added couple of tablespoons of ground flax… delicious! And forgiving- over proofed, still tastes great!
Laura says
what is your “technique” for adding in the raisins to such a stiff dough after step 2?
Gail Grassel says
I will definitely make these again. I added just the cinnamon to the dough – they were amazing!
Janette Watson says
Wow my first attempt and i r got 8 wonderful bagels 😁 just the best recipe ever
Bri says
I loved following this recipe! Super easy and delicious turn out.
Becky says
This is the only bagel recipe that has turned out delicious for me. The rise, texture and taste is perfect! How can I incorporate blueberries in this recipe?
Becky says
I’ve tried so many bagel recipes that just didn’t make the cut. This one worked perfectly for me! Good rise, delicious texture and taste. How could I incorporate blueberries in this recipe?
Giuliana says
I’ve tried a couple other sourdough bagel recipes and this is the best one by far! These came out so light and delicious with the perfect chewy texture and a great rise! This is definitely my new staple recipe for bagels.
Amy says
10/10 completely foolproof (and I am a big fool).
I’ve messed up on this recipe—overproofing, too much water in my starter messing with the hydration, overboiled the bagels, etc. Still comes out perfect every time.
Only recommendation is that you sprinkle your desired topping on instead of dipping the bagel in—IF you prefer a light topping. The dough is pretty “sticky” so it will literally be covered in whatever you dip it in.
Now I will be experimenting and will try mixing things in. Amazing recipe!
Andrew Estrup says
Makes bagels approachable! I’ve made these several times and they are a hot every time. Nice sourdough flavor with the overnight proof after bulk fermentation complete. I have made this recipe 1.5x to get 10 bagels around 140 g each and experimented with whole wheat flours as well. Thank you!
Geritji says
Thanks alot for the recipe .Very helpful indeed 👌 👍 😌
Samantha says
Hello! Thank you so much for sharing this recipe! I am having issues with my bagels coming out gummy in the middle around the hole. Do you know why that could be?
Emily says
I had the same issue! Not sure where I went wrong… Otherwise they turned out great.
antonella says
I am not understading one thing, am i supposed to let it rise for 12 hours at room temp and then another 12 in the fridge?
Nancy says
I’m wondering the same thing
Susan says
I just let it rise on counter overnight, soaked out perfect.
rhea says
I let mine rise on the counter for two hours then into the fridge for 15-18 hours. I shape them cold, then boil when puffy and soft. they come out great.
Leona says
My family loves these bagels! I make traditional bagels every week and they freeze amazingly well. No adjustments needed and we live at 10,500 ft.
Lately I’ve also been using this recipe to make “stuffed” bagels for hubby to take as an easy breakfast. Last week the stuffing consisted of chorizo sausage, shredded veggies from the garden and a little cream cheese. I made 12 stuffed bagels and he ate them all in under a week! I’m working on a new batch today, using bacon and cheddar cheese.
Such a great recipe. We will never go back to store bought!
Nicole S says
I’m making these now, they are in their final rise stage! So excited for them! My son loves blueberry bagels, and I would love to find a way to incorporate them in this recipe, any ideas, tips or suggestions would be greatly appreciated!
Diana says
These are by far not only the best bagels I’ve made, but also the best I’ve eaten. They’re that good!
Sophie coker says
Very good
Jeninne says
Perfect bagels every time! And so easy! We make these into chocolate, everything, and jalapeño cheddar. Double batch and always gone in a day or two. Honestly, such a great recipe!!
Melanie says
This recipe is extremely forgiving! I forgot about the dough on the counter for 16 hours. Got up in the morning, shaped the bagels. Waited for the water to boil and then boiled and baked right away. They were still great! Can’t wait to try them after following the recipe correctly. lol!
Laura says
When do you add the raisins after soaking? I see the same question below that hasn’t been answered at least not in these comments.
Grace says
I added in the raisins when I shaped the dough into bagels, but my guess is that they could be added after the first hour of rest. But it still turned out good for me!
Susie says
Hello,
If I’m making the cinnamon raisin, when do I add the soaked raisins?
Pete Notman says
Best recipe ever (only one I have used). My sourdough bagels are not quite as pretty as yours, but they taste good and freeze well … my new go too with left over starter. Thanks for sharing
Michele says
Fantastic recipe!!
If I were to double it, can it be made in a spiral mixer?
Hien says
This recipe is amazing! Thank you so much for sharing it. I’ve made bagels countless times and have failed with a beautiful rise and chew and this restored my faith in my ability to bake bagels :) I can’t go back to buying them anymore!
Would it be easy to make a blueberry variation? I’m conscious that using cooked frozen berries would mean a higher content of liquid which would mean reducing the amount of water to cover that? Would that be the case?
Thank you again!
Jess says
I made these today after playing safe with loaves for a couple of months. Really nice recipe, although I don’t have a stand mixer so had to go by hand for 10 or 12 mins. Also used baking soda in the boiling water rather than honey for the pretzel style crust. Only problem I found was not being sure how to shape once the dough was a rectangle. I did long strips then kind of rolled them up? Might not have been right but the look fab!
Cindy C says
This is my favorite bagel recipe, I currently have a batch in the oven. From the rectangle stage, I roll them into a ball, rise, then poke my finger in the middle and spin them around my finger to get the bagel shape.
Samara says
Okay so I made these twice. First time, my starter sucked and it was cold in my house. No rise on the dough – trashed. Second time, starter was beautiful, house was warm… dough still didn’t rise. Kept faith and still shaped boiled baked them. Pretty good despite their shortcomings.
Amy says
These are so easy and oh my goodness – addictive delicious. I made my first batch and immediately followed with a double batch 2 days later. Less than a week on and I’m at it again. I love that they use a nice lot of active starter too which is great when it starts to build up. I think I’ll be making these more often than a traditional loaf. Who knew bagels could be so good.
Thanks Emilie – another great recipe. Pancakes are also a total winner.. my waist line may not thank you in a few weeks – this sourdough malarkey is becoming obsessive :-)
Jennifer Pieper says
Any idea what the calorie count is for a plain bagel?
Sourdough Novice says
I’m excited to try these but am wondering if I could sub in whole wheat flour? I love wheat bagels but I know it’s not a 1:1 sub ratio. And am wondering if it would require any other changes to keep the good texture?
Debbie S. says
I just made today using a little over half whole wheat (I used part golden wheat and part regular whole wheat) and we all loved them.
Cara says
Can I use Maple Syrup for the boil instead of honey? I do not tolerate honey. Thank you!
Emilie Raffa says
Hi there! I haven’t tried it, but I don’t see why not. Let us know how it goes!
Tammy Neitch says
I used maple syrup instead of honey, and it worked perfectly. This is my favorite bagel/sourdough recipe. It was so much easier than I imagined and they taste so good!