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.
Comments
Ola says
Just made the dough and realized i got my days mixed up 🙈 cab i bulk on counter then put in fridge for 24 hours?
Kathryn says
These turned out amazingly! They also really weren’t as hard to make as I imagined bagels to be. I will definitely be making these again.
Christi Wallace says
These bagels are the bomb! Way better than bakery bought and a lot healthier for you! I followed all of the instructions and ingredients. Only I ran out of everything but the bagel seasoning and put some shredded cheddar on top of a few before baking. Every single bagel turned out amazing! Thank you for the great recipe! Making 36 today for my coworkers for Friday treats!
Connie Bunting says
Hi, I am getting ready to make your Bagels 🥯, and would like to add blueberries 🫐. When would I add the blueberries 🫐 to my sourdough?
Kayla says
I just tried blueberries and I would suggest when your mixing the dough. I folded mine in, and they did not turn out well.
Sandy says
These bagels are awesome. I made them this morning and my husband, a native New Yorker, gobbled one up soon after it was out of the oven. Bravo!
Kellie Lynn says
Love this recipe! I’ve made it several times with great success! If I were to do a blueberry bagel or other mix ins, what point in the process would you recommend mixing in?
Kelly says
Thank you so much! My entire family loved these. 3 happy kids and hubby. 😍 I’ll be making these weekly.
Sigrid says
Super easy and delicious.
I will be making these again.
Abbey says
Hi! This is such a great foundational recipe for sourdough bagels!! Thanks for gifting it to us. Wondering if there are any risks or things to be aware of if I were to try and double the recipe. I’ve only ever single batch baked these and they turn out perfectly every time but just trying to get more quantity :)
Melony says
I double batch mine all the time and they turn out perfect every time
Heather Conn says
I double batch mine every week, no issues!
Bri says
I made these as written and they were the BEST bagels me or my family have ever had!! I was wondering though- I try to avoid refined sugar, can I make these with honey or coconut sugar instead?
Laurie R. says
I don’t even know what to say. First time making these bagels (or any bagels) and they are as tasty as they are beautiful! My husband came into the kitchen on his lunch break from work and was pleasantly surprised at this morning’s sourdough bounty. This recipe is simple to follow, easy to make and I feel like a rock star. Thank you for an amazing recipe! Already looking forward to the next time I make them!
Jess says
Has anyone tried making these with sun-dried tomatoes? I am thinking of mixing it in right before I shape, but would anyone suggest differently? Thanks!!
Olivia Lecuyer says
Yes!
I mixed after the bulk fermenting before shaping
Jen says
I have not made this yet but I have your sourdough book which I love! I’m wondering about adding additions like cheddar & jalepeno, or cinnamon raisin. Any thoughts on weights/measurements for any additions? Thank you!
Kate Correia says
I’m a bit confused. So you let it rise on the counter 10-12 hours and then put it in the fridge overnight? So it’s rising for like 20 hours?
Laurie R says
Overnight in the fridge is in the note section for summertime if the dough rises too quickly. You do not need to put it in the fridge, just leave on the counter for 10 to 12 hours.
Marissa Valente says
So I prepped these around 1pm meaning my bulk rise would be 1 am. Oops. lol can I put them in the fridge to slow the process down til the morning??
Chelsea S says
I went ahead and did it and it worked perfectly! Was able to serve hot bagels for brunch :)
Chelsea S says
I’ve made these 2 or 3 times with regular all purpose flour and they were excellent! I’m going to try them again, but was hoping to bake them at my mom’s house, a half hour away. Do you think the shaped bagels would handle a car ride? Then boil and bake as soon as I get to my mom’s house? I’m worried about them not rising properly in the bumpy car.
Ashley says
I’ve made these 3 times now and I can’t stop eating them. The recipe is so easy to folllow. I’m making them weekly now with different variations. Everything but the bagel and blueberry are my favs so far. Thanks for sharing!
Becca says
I made these today, and they turned out just okay unfortunately. My dough was incredibly sticky and hard to work with, any idea what I did wrong?
leslie says
i was wondering the same thing because it happened to me as well and my bagels aren’t rising as much either
Ananda B. says
I had the same problem. Let my dough bulk ferment for 13 hrs at 64 degrees and dough was still sticky and not doubled. Then I divided, shaped and let rise for another 3 hrs at 73 degrees and dough was still sticky. Bagels came out flat and gummy.
Jen says
These came out beautifully. It’s a quick and easy overnight recipe that leaves you excited to wake up to the fun part. The second batch I made cinnamon raisin. I tossed in a generous handful of raisins, cinnamon, cloves, and ginger I added 1/2 tablespoon of flour to balance out any moisture and cut back a smidge on the sugar because of the raisins. They came out a little lumpy and not quite as perfectly round round (too many raisins I guess). Next week spinach and garlic or jalapeño cheddar.
Rachel says
I got my first starter the other day and I’m hoping to make bagels with it first! I’d like to do half everything and half Asiago. Any tips on how to do the Asiago cheese? I have a wedge already. I wasn’t sure on whether I should add the cheese at the beginning of the baking time or not
Chelsea hansen says
I added the shredded cheese right before baking – and had no issues! baked the same time the recipe said and turned out amazing.
Angela says
These were so pillowy soft and fluffy, my favorite sour dough recipe to date!
Kristin Rancourt says
I made these for the first time a month ago and I am HOOKED! I’ve passed this recipe on to my sourdough friends, and now purpose to make then at least 2 x a month. They are so very delicious and EASY (I am a newbie to sourdough and these come out perfect and delicious the 3 times I have made them!) This batch will have “everything” seasoning, and I am hoping to split out some dough for some maple brown sugar bagels (nod to CAMPMIX.COM and their Maple Sugar shaker – so good!).
I will find out tonight if this recipe can be doubled, or if I need to simply create two separate batches.
Rebekah Worth says
Wonderful recipe with firm chewy outside and incredibly soft inside. I like to brush on melted butter and sprinkle with cinnamon sugar when finished baking!
Stevi says
If I wanted to make these and add mix ins (sprinkles, cinnamon raisin, chocolate chips) what step would I do that? Thank you!
Carla says
First time using your bagel recipe. Can you let the dough bulk rise in a proofing basket coved with a towel?
Emilie Raffa says
For best results, I would use a large mixing bowl covered with lightly oiled plastic wrap (or try a high sided dough tub with lid). A proofing basket will be too small.
Carla says
Will do! Thank you! Can’t wait to bake tomorrow! So far I have followed your sour dough bread recipe with much success. I look forward to trying out more of your recipes.
Isabel new Cooper says
Hi Emilie. I’ve made these bagel before, and they are always a hit. I’m interested in making blueberry bagels opposed to the raisin bagels. Would you recommend dry ir fresh blueberiies?
Emilie Raffa says
Fantastic! I would try dried blueberries first to mimic the texture of raisins. It’s an exact substitution by weight. Then experiment with fresh blueberries and see which one you prefer. From memory, I believe several bakers in the comment section (you might have to scroll a bit) have done both ways with success. Let me know how it goes!
Cheryl Bullock says
I made those bagels, they turned out fabulous. My go to recipe from now on, thank you
Jen says
Made these today! They were nothing short of incredible! I can’t believe the difference in the taste and consistency from store-bought. My mind is blown! Thank you so much for the time and effort to get it perfected!!!
Sally says
Thank you for this recipe! Definitely going to try this. I’m wondering- can you make the dough using alternative sweeteners like honey or maple syrup instead of the granulated sugar?
Jeanah says
I dont know what I did wrong. Dough was dry at first but after letting it rest and BR it became very sticky and couldn’t work it. I followed every step to a T and used a scale.
Victoria says
This recipe is awesome! So easy and delicious! Thanks so much. Today I made my second batch and had to double it just so I could have more than one. I will be making these several times a month. ❤️
Wendy says
What temperature do I cook these on? Did I miss it in the recipe?
Brin says
Very easy to follow after making sourdough bread several times, I decided to spread my wings and make something slightly more challenging. They are beautiful 😍
Ledlie says
Hi Emilie, I’ve made your bagel recipes several times and it always turns out perfectly. However, the most recent time I wanted to try a cold ferment, instead of room temp like I usually do, and the dough didn’t rise in over 24 hours. Any suggestions?
Michelle M says
Absolutely perfect recipe for sourdough bagels. Thankyou! Everyone who has tried them has LOVED them! and it was so easy.
Sue says
Great recipe! Would like to try making mini bagels. Any recommendations on cooking time?
Israelle Moews says
I absolutely LOVE this recipe and make these at least 1-2 times a month. I’m wanting to make a cheddar jalapeño version, do you think adding the jalapeños in the mixer would be the best way to do it?
Mel says
I wondered this too. Have you tried it?
Brenda says
Just finished my 1st ever batch of bagels. Delicious!!! I would like to bake these on Sunday and then eat them all week. The recipe says they will keep for 2 days. How can I store them for 5 days? Can I put them in the refrigerator? Or do I need to freeze some of them? Thank you!!
Wendy Kay says
What can I do to prevent my Bagels from sticking to the Parchment after shaping before boiling?
Emilie Raffa says
Lightly coat the parchment paper with cooking spray or oil. That will help!
Cindy Rinus says
Excellent recipe. I’ve tried many others but this is the first one that actually lived up to it. Easy to make and a great taste.
Shana says
I’m a sourdough beginner and these turned out amazing! I think your website has 2 different recipies listed though. For example one says 113g starter, and then further down your bagel recipe says 150g starter. I’ve done both and turned out good… but I like the smaller portion. Thank you for your website it has great recipies!!
Julia says
This was my first time making sourdough bagels and these came out DELICIOUS!! I added everything bagel seasoning on them. However, instead of making 8, I was only able to make 4 bagels. Making 8, they just seemed too small for me. I’m used to the large bagels I would get at a local bagel shop I assume; unless I did something wrong and my dough didn’t rise enough. Either way this recipe is a keeper because my husband loved them too!
Gloria says
I have lost count of how many times I have made these bagels. My go to recipe! I would like to do some experimenting and add some rye flour to the dough. Is there a percentage of rye flour you would suggest to add? Thank you
Emmaline says
This recipe was so easy and the bagels were delicious! I will definitely be coming back to this one. Thank you so much!
Sjw says
Wow these are amazing! I have been baking for years but always thought bagel’s seemed like too much work. These were easy. I even cut down riding time using a warm oven and only fridge for a few hours
Makayla S says
For some reason my bagels are getting very charred on the bottom. I’ve tried twice and got the same result. I bake them on ungreased parchment paper for 20 minutes on a baking sheet. Should I reduce my cook time? Thanks!
Emilie Raffa says
Try this: place a cookie sheet on the rack below your baking sheet (not directly underneath it). This will shield the heat from the bottom up, which I think is the issue. I do not think you should reduce the cooking time unless the tops of the bagels are too dark- this would mean the overall oven temp. is off.
Makayla Streeter says
Thank you!! The tops look great so I’ll try this next time!!
Dee says
This tip is brilliant!
Michelle Seo says
Excellent recipe easy to follow and so delicious !! I’ve made it twice now and will keep using it.
Jess says
So delicious and chewy. Easy to make and I really appreciate the time line break down, it helped so much! Can’t wait to make them again
Hannah says
Hi! Thanks for this recipe! I’ve made it several times and it’s always a hit! I’d like to try making a different kind of bagel, maybe cinnamon sugar. At what step would I fold that in? Thanks!
Amity says
Made these today… they came out incredible!! Thanks for the amazing recipe!
Followed the recipe but I did let go in the refrigerator for maybe 18 hours. I had a busy day!