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
Judy says
My go-to sourdough bagel recipe! The flavor and texture is simply perfect. Thank you for sharing this recipe.
Emilie Raffa says
Thank you Judy! I appreciate your feedback! 🥰
Juanita Renton says
These bagels re amazing it takes a while but exactly what you say soft chewy and delicious. If I was going to add blueberries to the dough would you add them at the over night proof. I am wanting to make them for Christmas. I have now made this recipe every weekend to avoid buying bagels. Thanks
Emilie Raffa says
Hi there! For blueberry bagels: soak approximately 1/2 cup dried blueberries in warm water while the dough rests (step #2). Drain in a fine mesh strainer and pat dry using a paper towel. Add them to the dough once it has finished resting.
lo says
Hello! I don’t have any starter around, any suggestions on substitutions?
Emilie Raffa says
Hi there! For best results, I would just search for a regular bagel recipe using instant yeast. It will be a lot easier. You can in fact convert this recipe, but I haven’t tested it myself so I’m unable to advise with specifics.
Jamey says
Check on Facebook Marketplace. I got mine for $5. She is from a 14 year old starter and she’s incredibly active.
Laurie says
These are fabulous. They taste closest to what I remember buying as a kid from the local bagel shop. I’ve tried multiple homemade bagel recipes and this is my favorite. I use malt syrup in my boiling water instead of honey, and I brush them with an egg wash. No more mushy fake bagels for me :)
Emilie Raffa says
Laurie, this sounds delightful. Thank you for sharing. Can I ask: do you have a favorite brand of malt syrup? Is is easy to find?
Laurie says
I used Eden malt syrup because that’s what our local natural foods store had. You can get it online via Amazon, Walmart, etc. Because it’s not cheap, I save the syrupy water in an empty pop bottle once it cools. Last time I opened the bottle, it hissed – it had fermented :)! But you can get multiple boils out of one batch of syrup water that way.
Phil in Santa Fe says
I bought it today from Whole Foods. At this writing about $12 for a 20 oz bottle.
Kashika says
Hello! I am planning to make this recipe this weekend. If I wanted to cold proof the dough for a few hours to add more of the sourdough tang, would you recommend doing that before or after the shaping?
Emilie Raffa says
There are so many variables that come into play here, so expect some trial and error. To start, try cold proofing after you have shaped the bagels.
Lisa says
What did I do wrong? My starter got fed the night before and then again that morning 4 hours before I used it.
I followed your instructions. The house is kept at 68 degrees during the winter. I used 93 degree water and added to the recipe.
After placing it on the counter, I waited. After 6 hours it did nothing.
Help!
Heather Libby says
It doesn’t sound like you did anything wrong! It just sounds like your dough needs more time to proof. You can expect 10-12 hours for the dough to double in size.
Emilie Raffa says
Hi Lisa! Temperature controls time. And since 68 F is a bit chilly (even though 93 F water was used in your dough), it’s really a waiting game. If you can let your dough rise in a warmer spot, that will help. More detailed information can be found in this article I’ve written: https://www.theclevercarrot.com/2018/01/why-wont-sourdough-rise/
Hannah Burks says
I started these a bit too late, they started proofing around 2pm. Can I put the dough in the fridge overnight or do I need to finish out the process tonight?
Emilie Raffa says
You can definitely hold the dough in the fridge overnight. Cover with lightly oiled plastic wrap and chill. In the morning, give it more time to rise at room temperature if needed before proceeding with the rest of the steps.
Michaela says
I just baked these and the bottoms of my bagels are burnt ):
I baked at 375.. any tips on how to avoid this from happening? First time making bagels..
Elizabeth Brown says
Try using another sheet pan, I put my most beat up pan second shelf when I put the bagels in to bake. It should help absorb some of that heat coming from the bottom of the oven. Keeps my bottoms unburnt. Happy baking!
Emilie Raffa says
Oh no! I would first check your oven temperature for accuracy using an oven thermometer. That’s step #1. All ovens are different. Next, make sure to bake on the center rack, not on the bottom rack. Finally, I would consider placing a baking sheet on the rack below the bagels (not directly underneath) to shield the heat from the bottom up during baking.
Sue says
I just tried this recipe
I would make it again
They were very good
But I might try to add more raisins next time
Emilie Raffa says
Thank you Sue! My go-to amount for raisins is usually 80 g (1/2 cup). But add more to suit your taste.
Ashley says
These are so good and incredibly easy to make! Everyone I’ve made them for love these bagels! Thanks so much for the delicious recipe.
Jen Filgate says
I lose so many seeds off these. Is there a trick to getting them to stay put after baking? They seem really secure when I press them on while damp. This recipe is so yummy! I’ve made it several times!
Moni a says
Egg wash. The seeds usually stick to that if you brush on just before typing with seeds
Jen Filgate says
Thank you! I’ll try that instead of just using the wetness from the sweet water.
Kari-Lyn says
Hi Emilie! I was so excited to make the bagels! When I put them in the oven, I somehow turned my oven off! I didn’t notice until I went to take them out! Oven temp was about 230. I took them out and restarted the oven and put them back in, checking every 10 then 5 mins. They seemed a bit raw in the middle so I put them back in for another 10 mins at 300, covering with parchment so they didn’t get too brown. They didn’t puff up like they should but they turned out ok. So…..my oven is not user friendly (blame it on the oven right?!!). My husband and daughter thought they turned out good so I avoided making croutons or crumbs, haha! Just wanted to let you know my story and how the recipe is forgiving because they still turned out. I call them Crusty’s bagels, I was definitely feeling that way. Thank you for such a great recipe, I am new to baking bread and sourdough and it’s been interesting but fun!
Emilie Raffa says
This is such great feedback. Everyone will have a different story, which makes the process less intimidating, more human, and like you’ve said: more forgiving. I always tell people to read the comment section. Spend time there. You will learn so much. Thank you Kari-lyn. I’ve sure this has helped someone!
Tanya says
Hi! I need a bit of advice. I made these liked them a lot. Considering how easy they were to make. But would like to improve them on these 3 things. They tastes a tad bit too sour and the crust was a too hard. The texture of the inside was nice and chewy but on the denser side. Any suggestions you can give me to improve on these 3? Thank you so much
TheShanster says
I’ve been baking for decades. My fave hack to soften up a hard crust is to immediately place a damp towel over your breads the minute they come out of the oven (bagels in this case). The heat from the bagels and moisture from the towel gently steam the crusts making them much softer. To reduce tangy flavour, try adding a teeny bit of extra sugar
Emilie Raffa says
Hi Tanya! Sourdough is a holistic process, meaning each step is connected to the rest to create a bigger picture. With that said, when troubleshooting, I always start from the beginning and work my way up.
So, for your starter: what type is it? All white flour? Whole grain? What do you feed it with? Where is stored? How often do you feed it? Right off the bat, to reduce the sour flavor in bread you’ll need to refresh your starter several times at room temperature to balance the pH level within the culture (think: sour vinegary smell vs. sweet or fruit smell). That’s step #1.
Next, temperature: This has a huge effect on taste. What is your current ambient temperature? Did you put the dough in the fridge at some point, and if so, when?
Finally: the texture of your bread is based on how the dough was fermented. Once I have more info about your starter and current ambient temp, we’ll understand more as to why your bread was dense (and I’ll be able to give you clear action steps on what to do next).
Hope this helps!
Tanya says
Hello!!!! Happy new year
Thank you so much for replying. So here goes:
My starter is 20% rye and 80% white flour (i add a drop of honey to it everytime)
I feed it once a week (so now i might try feeding it 2-3 times before using it)
Ambient temp at the moment is 22-23° (winter) but back when i bakes them should be around 23-24°
If i know im using it soon after feeding it is left at room temp. If not then in the fridge
For the fermentation of these bagels, i followed your process that includes the fridge part too
Thank you thank you!!!
Emilie Raffa says
Hi Tanya! Thanks for the info! It’s your starter & the bulk fermentation. A few adjustments:
1.) Feeding your starter 1x/ week is not enough, unless it’s always stored in the fridge. In your case, when you want to make dough, feed it for a few days at room temperature to wake it back up (like you mentioned).
2.) Your starter is 20% rye, which is fine, but it might make the dough more sour when fermented at the temperature you’ve indicated. To decrease the sour taste in the bagels, I would feed your starter with bread flour only. You don’t need to create a new starter for this; simply scoop out a small portion of your existing rye/white starter and feed that amount with bread flour only, in a new jar or bowl. Again, do this for a few days at room temperature to wake it back up & to refresh the acidity levels.
3.) For the bulk rise, if doing the fridge option make sure the dough is fully risen before proceeding to the next step. Sometimes bakers just use the dough directly from the fridge when it actually needs more time to bulk up, which can be done at room temperature. If you’re unsure if the dough is truly ready, get a high sided dough tub with measuring marks to track the dough as it rises. Adequately risen bread dough = less dense texture. Make sense?
Hope this helps!
Tanya says
Hello! Thank you!
Yes when i only feed it once a week it is always in the fridge. If it is out of the fridge that means im going to bake something. I will try the only bread flour feeding for the next 2 days and will try the bagels again.
So after the bulk fridge fermentation, i should continue at room temperature until it is double?
Will let you know how it goes! Excited!! Thank you
Emilie Raffa says
Great! Yes: if the bulk is not complete after spending time in the fridge, give it more time at room temperature to bulk up. The dough will tell you what to do.
Valerie says
These turned out great. Will definitely make again
Emilie Raffa says
Thank you Valerie! 🥰
Mike says
When our local Bagel place burned down, I had to find a recipe that replicated NY style bagels. This one is just about spot on! So easy too! I recently tried high gluten flour and it added a slightly better texture and chew. Thanks again for another amazing recipe!
Emilie Raffa says
This makes me incredibly happy Mike, thank you. I’m from NY so this is a HUGE compliment.
Mike says
I’m from North Jersey so I’m kind of a bagel snob!😆 It’s so hard finding good bagels out of the area. Was worried that when I retire to SC I’m not going to ever have a good bagel. I can now retire in happiness. Thank you so much! Now to make cinnamon rolls 😋
Sarai says
I love these bagels. Wanting to make some with pumpkin. Any suggestions on how to change it to accommodate a wet add in?
Emilie Raffa says
Hi there! I actually have a separate, standalone recipe for sourdough pumpkin bagels here: https://www.theclevercarrot.com/2017/11/no-knead-pumpkin-spice-sourdough-bagels/
Sheri says
This is the only recipe I have been making since I started making sour dough bagels. They have turned out excellent every time.
Now my family wants blueberry or cheese bagels. At what point do you add in the blueberries or cheese
Andi says
I added crushed freeze dried blueberries before the bulk proof! So right after step 2, you can sort of knead them right in. I imagine you could add them after the dough has sort of formed the shaggy bits.
Emilie Raffa says
Hi Sheri! For both, add them after the dough has rested (step #2). Specifically for blueberry bagels: soak 1/2 cup dried blueberries in warm water while the dough rests. Drain in a fine mesh strainer and pat dry with a paper towel before adding them to the dough.
Anna says
Great recipe! I am a sourdough beginner and these turned out great
Emilie Raffa says
Thank you Anna! I’m so glad you liked the recipe 🥰
Sophie Yule says
Can you please share the cinnamon rasin variation you mentioned??
Emilie Raffa says
Fo cinnamon raisin bagels: add 6 g (2 tsp) ground cinnamon to the dry ingredients. While the dough is resting (step #2), soak 80 g (1/2 cup) raisins in warm water. Drain in a fine mesh strainer and pat dry with a paper towel before adding them to the dough.
Sophie Yule says
Thank you! I really appreciate your reply! My family has been enjoying these for the last few months, we always have some in the freezer.
andrea Hofer says
What is the difference in your two bagel recipe? Why is one flater then the other?
Emilie Raffa says
Hi Andrea! I don’t have two different sourdough bagel recipes. I think you are referring to the sourdough bialy recipe in my book? Bialys are similar to bagels, but they are flatter, they don’t have a whole in the center, and they are less chewy.
Krissy says
Amazing. But do NOT flip
They’ll be brown already. You don’t want to loose your seeds.
Knopka says
Turned out well! Mixed dough around 7 pm, bulk fermented for about 4 hrs in 75F kitchen. Put in fridge overnight, shaped and baked around 10 am next day. Thank you, good recipe and like another reviewer said, teust the process, dough seems very stiff but it works!
Emilie Raffa says
Excellent process. Thank you for sharing. It’s all about finding a schedule that suits you!
Mike says
Have to give a huge thumbs up to these bagels! Better than anything you can get out of the New York/ New Jersey area!! Our local bagel place burned down and we’ve been trying to make something similar. These are just about spot on! Thanks !
Aly says
Hi. Can you substitute sugar with honey in this recipe?
Emilie Raffa says
Yes, you can. Or just omit altogether.
Alyssa Magee says
Perfectly tart, soft, and chewy. The most delicious bagel I have ever tasted. And so easy! Will definitely be making a huge batch to freeze.
Emilie Raffa says
Thank you so much Alyssa! Appreciate the feedback 🥰
Becca says
A light crunch on the outside and so chewy on the inside—absolutely delicious! I did a few hours bench rest on the counter, in the fridge overnight and a few hours on the counter after work the next day. Fantastic, thank you!
andrea Hofer says
What does dough look like when done bulk fermenting?
Bonnie says
I never leave a review but these are amazing! We’ve been making them on repeat. I am not even a bagel person but I am happy to oblidge wghen my kids ask for me to make them .
Lisa says
Thank you so much for this beautiful recipe and the tweaks for those of us who live in humid climates. I have tried a few sourdough bagel recipes, but yours always comes through as the champ! And this is coming from someone who doesn’t bake often.
Love from humid Malaysia 🌸
Emily says
I’ve made this recipe a few times now, and although flavor and texture is great, I am getting VERY large, dark bubbles on the bagels during every bake. Any ideas or advice on how to eliminate this issue? Much appreciated!
Maria says
So good. I am brand new to sourdough baking and these are easy! I make with half whole wheat flour and change nothing. I’m still working on timing my starter and baking at the exact right time but even though they aren’t perfect they are still so good. I’ll keep at it. Thank you!
Marci says
I don’t have sourdough starter, but has fresh yeast since I am based in Italy, can I sub that in and if so do you know what the ratio would be?
Sadaf says
Hi, what would you say calorie wise it is per bagel?
Emily says
These bagels are delicious, I’ve made them twice and will be making them again!
One question, I want to sub in 50g white whole wheat flour for 50g of the bread flour. Have you tried that? Any suggestions?
Maria M says
I make these half whole wheat and don’t change anything and they come out great.
Jacob says
A must try recipe – some of the best bagels I’ve ever had, and easy to make too!
Gail says
I’m a relative newcomer to sourdough baking and I love this recipe. I’ve made these bagels several times and they are delicious and perfectly chewy. The directions, tips and timing suggestions were very helpful. These bagels are even great after freezing, so I don’t feel guilty making them just for me!
Abby says
Life got in the way of me making these and they still turned out great.
I ended up doing half bread flour half whole wheat. Let bulk rise on the counter for ~7 hrs (60F ambient temp). Left in fridge for over 24hrs. Let sit at room temp for over an hour as a whole dough ball (oops). Only had hot honey so I used some agave I had in our liquor cabinet.
Somehow, I’ve still ended up with great big puffy delicious bagels.
andrea Hofer says
A friend of mine made this recipe and they out though. Why would that be
Jennifer Cox says
Any idea how I could fold strawberry in for flavor?
Karlie says
I added blueberries and juice but had to add about a cup more of flour due to the extra liquid. They turned out DELICIOUS! I’m sure strawberries would be delicious as well!
Jennifer Cox says
So I cooked down two cups of fresh strawberries to reduce moisture then mixed in a cup of freeze dried strawberries too, cut the water back to 200g. Perfect!
Melissa says
Wonderful bagels, these were a hit with my adult kids who are known for being brutally honest!
Amy Buckingham says
I have never tasted a bagel this scrumptious in my 51 years. I will be making this for the rest of my life!!! So easy and delicious!!
K B says
I just tried the recipe, I’m pretty sure I followed everything to a T, but my bagels did not poof up as much as I’d wish. Better luck next time I guess! What could of gone wrong? Is it my starter?
Jessica says
Would it be okay to leave the dough in the fridge for a full 24 hrs?
I want to start the dough tonight to bake tomorrow night but not sure if that will ruin the dough to have it sit so long!!
Liz says
These are an immediate regular in our home, wow! Bagels always seemed intimidating to make, what with the water bath and all, but your recipe was so simple to follow and turned out amazing, even on my first try! Thank you for this!
Emilie Raffa says
You are very welcome Liz! Thanks for sharing your feedback 🥰
Kristin Voelz says
If I put my shaped bagels in the refrigerator over night, should I let them come to room temperate before boiling? How long should I let them sit at room temperature before boiling?
Amy says
Can I use rehular flour in place of the bread flour?
Lillie says
Is there a nutritional chart?
Emilie Raffa says
Hi Lillie! Unfortunately no, I do not include the nutritional info in my recipes at this time.
rhonda says
I’ve read that some bagel bakeries will shape and form their bagels following the dough’s final rise, then final proof the shaped bagels overnight in the refrigerator. Have you ever tried shaping and then refrigerating overnight?
P.S. I have tried your recipe often–delicous!
Emilie Raffa says
Yes! This option works too. In fact, I’ve done it two different ways. I’ve chilled both the balls of dough (pre-bagel shape) AND the shaped bagels overnight in the fridge. If you get your timing right, they will be perfectly proofed and ready to boil in the morning.
jim wintner says
Hi Emilie!
I have read through the recipe a couple of times and many of the comments. I am ready to make some bagels. I understand the sequence in warmer weather to make dough in the morning, let rise during the day then refrigerate overnight, before proceeding to shape and boil etc. But if you make dough later in the day and let rise overnight, do I then proceed directly to make the bagels, or do I then need to refrigerate some minimum amount of time? Thank you so much for your advice.
Abbey Barton says
Hi! You don’t have to refrigerate the dough at all unless you are waiting to cook the bagels at a later time. I make these weekly for my family and if I make the dough at 10AM, I’ll often throw it in the fridge before the final bulk rise and then take it out before bed so it rise over night. That way I can make them hot and fresh in the morning for breakfast. If I make the dough later in the day around 6pm, then I never refrigerate it – just leave it on my counter until I cook the bagels the next morning.
Jim Wintner says
Thanks so much for your advice. I am a couple of years from my last engagement with bagel making and I was looking for a new (sourdough) recipe, since I had been making sourdough bread and had some new starter that looked energetic. Past recipes I used included an extended refrigeration, which would have been impossible with my current refrigerator, so I was excited by the possibility to bypass it completely. I am looking forward to the results!
Emilie Raffa says
Hi there! You can proceed directly to make the bagels. Like Abbey mentioned, you don’t have to refrigerate the dough. This is an optional step if you need to bake later on and/or if you want to experiment to see if there’s any difference in taste and texture.
Sarah says
Hi! I was only able to yield 6 ~150g bagels. I did a 12 hour rise. What did I do wrong?
Emilie Raffa says
Hi there! To get 8 bagels, which is the approximate yield for this recipe, each piece should weigh roughly 115 g (not 150 g). Make them smaller next time and weigh each piece for accuracy.
Lisa Jewel says
Excellent recipe! Perfect texture! So much easier than expected! Will make again!
Emilie Raffa says
Thank you Lisa! 🥰
Rosemarie says
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!
Emilie Raffa says
You are very welcome, Rosemarie! Thanks for taking the time to comment 🙏🏻