Sourdough Bagels

There’s nothing quite like pulling a batch of sourdough bagels out of the oven — golden, chewy, and fragrant with that distinct tangy aroma that only a live fermented starter can deliver. Sourdough bagels are special because they combine the satisfying chew of a classic New York-style bagel with the depth of flavor that comes from slow, natural fermentation. Whether you’re a seasoned bread baker or just getting started with your starter, this recipe is approachable, reliable, and deeply rewarding. You’ll learn how to feed your starter, shape perfect rings, boil them for that signature crust, and finish them with your favorite toppings.

Why You’ll Love This Recipe

These sourdough bagels check every box a great breakfast bread should. The crust is shiny and firm with just the right snap when you bite through it, while the interior stays dense, chewy, and pillowy — never dry. Unlike store-bought versions loaded with preservatives, these are made with simple, wholesome ingredients and a starter that does most of the heavy lifting overnight. The long fermentation develops complex flavor that plain yeast bagels simply cannot match. They’re also incredibly versatile — dress them up with everything bagel seasoning, poppy seeds, shredded cheese, or a simple sprinkle of salt. Best of all, most of the work is hands-off. You mix the dough in the evening, sleep while it ferments, and wake up ready to boil and bake. These are the kind of bagels that make people ask for the recipe.

Ingredients List for the Sourdough Bagels

Every ingredient in this recipe plays a specific role in building flavor, texture, and structure. The sourdough starter provides natural leavening and tang, while bread flour’s higher protein content gives these bagels their iconic chew. Here’s everything you’ll need:

For the Levain (Starter Build):

• 1 tablespoon sourdough starter

• 1/3 cup + 1 tablespoon all-purpose flour

• 3 1/2 tablespoons water

For the Dough:

• 1/2 cup active sourdough starter

• 1 cup + 1 tablespoon water

• 2 tablespoons honey (or sugar)

• 2 teaspoons fine sea salt

• 4 cups + 2 tablespoons bread flour

For Boiling:

• 6 cups water

• 1 tablespoon granulated sugar

Topping Options:

• Sesame seeds

• Everything Bagel Seasoning

• Salt (sprinkle on top, don’t dip)

• Poppy seeds

• Shredded cheese

Pro Tips for Perfect Sourdough Bagels

Use an active, bubbly starter. Timing is everything with naturally leavened bread. Your starter should be at peak activity — doubled in size and covered in bubbles — before it goes into the dough. If your starter is sluggish, your bagels will be dense and flat. Feed it 8–12 hours before you plan to mix the dough.

Don’t skip the boiling step. Boiling sourdough bagels in sugared water is what creates that distinctive chewy, glossy crust that separates a true bagel from a bread roll. Two minutes per side is the sweet spot. Under-boil them and the crust won’t set properly; over-boil them and the texture becomes gummy.

Knead the dough properly. Bagel dough is intentionally stiff — stiffer than most bread doughs. This higher flour-to-water ratio is what gives the finished bagel its dense, chewy interior. Don’t add extra water to make it easier to work with. Use a stand mixer with the dough hook for 6–7 minutes, or knead firmly by hand for a full 10 minutes.

Instructions

Step 1: Feed Your Sourdough Starter

About 12 hours before making the dough, add the ingredients to create 1/2 cup (100 g) of active sourdough starter in a clean jar. Stir until combined, loosely cover the jar, and let it rise at room temperature. The starter is ready when it has doubled in size and is full of bubbles on the surface and sides of the jar.

Step 2: Make the Dough

In the bowl of a stand mixer, stir together the starter, water, honey, and salt with a spatula. Add the bread flour and use your hands to bring the ingredients together as best as possible; the dough will be very stiff. Attach the dough hook and mix on the lowest speed for 6–7 minutes (or knead by hand for 10 minutes). Cover the bowl and let the dough rest at room temperature for 8–12 hours.

Step 3: Shape the Bagels

Line a baking sheet with parchment paper. Turn the dough onto a clean surface and divide into 8 equal pieces. Shape each piece into a ball. To form a bagel, poke a hole through the center of the dough ball with your thumb, gently shape the ring, and place on the parchment. Repeat with remaining dough balls. Cover with a towel and let rise for 30–60 minutes, until puffy.

Step 4: Boil the Bagels

Preheat the oven to 425°F (218°C) and position the rack in the center. Bring 6 cups of water to a boil in a large stockpot and add 1 tablespoon sugar. Boil the bagels 2 minutes on each side, 3–4 at a time, without crowding the pot. Remove with a mesh strainer and let them rest on the parchment until cool enough to handle.

Step 5: Add Toppings

Once cool enough, dip one side of each bagel into your choice of toppings and place back onto the parchment.

Step 6: Bake the Bagels

Bake at 425°F (218°C) for 25–28 minutes, until golden brown.

Variations to Try

Cinnamon Raisin Sourdough Bagels: Knead 1/2 cup of plump raisins and 1 1/2 teaspoons of cinnamon into the dough after the initial mix. These are incredible toasted with cream cheese or butter and work wonderfully as a slightly sweet breakfast option that still carries the signature sourdough tang.

Whole Wheat Sourdough Bagels: Replace up to half of the bread flour with whole wheat flour for a heartier, nuttier flavor profile. The texture will be slightly denser, but the earthy depth pairs beautifully with savory toppings like shredded cheese or everything bagel seasoning.

Jalapeño Cheddar Bagels: Fold in 1/2 cup of shredded sharp cheddar and 2 tablespoons of diced pickled jalapeños into the dough before the bulk ferment. Top with extra shredded cheese before baking. These naturally leavened sourdough bagels come out spicy, cheesy, and completely irresistible straight from the oven.

Storage and Serving Suggestions

Storing your sourdough bagels properly keeps them tasting fresh for days. Once completely cooled, store them in an airtight bag or container at room temperature for up to 2 days. For longer storage, slice them in half before freezing and place parchment between the halves so they don’t stick together. They keep well in the freezer for up to 3 months. To reheat, pop a frozen half directly into the toaster or a 350°F oven for 8–10 minutes.

For serving, the classics are hard to beat — cream cheese, smoked salmon, sliced avocado, or a fried egg with a slice of melting cheese. These bagels also make exceptional sandwich bread. Their chew holds up well to heavy fillings without getting soggy, making them a go-to for lunch prep throughout the week.

Frequently Asked Questions

Can I make sourdough bagels without a stand mixer?
Absolutely. Kneading by hand works perfectly well — it just takes more effort. Plan on 10 full minutes of firm, consistent kneading. The dough will feel very stiff, which is completely normal.

Why is my dough too stiff to knead?
Bagel dough is intentionally stiffer than regular bread dough. Resist the urge to add more water. Trust the process, keep kneading, and the gluten will develop and smooth out over time.

Can I refrigerate the dough overnight instead of leaving it at room temperature?
Yes. If your kitchen is warm or you want more flexibility, you can refrigerate the dough during the bulk ferment and shape it the next morning. Allow shaped bagels to come to room temperature before boiling.

Why do you boil bagels before baking?
Boiling sets the crust and activates surface starches, creating the shiny, chewy exterior that defines a true bagel. The sugar in the boiling water also promotes a golden-brown color during baking.

How do I know when my sourdough starter is ready to use?
Your starter is ready when it has doubled in volume, smells pleasantly tangy, and passes the float test — drop a small spoonful into water and it should float. If it sinks, give it more time to ferment.

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