While we have provided a jump to recipe button, please note that if you scroll straight to the recipe card, you may miss helpful details about ingredients, step-by-step tips, answers to common questions and a lot more information that can help your recipe turn out even better.
I cannot stop talking about Homemade Sourdough Bagels lately — and yes, you read that right, Homemade Sourdough Bagels shows up in my weekend baking rotation more often than not. If you want chewy, slightly tangy bagels that hold up to a big schmear, this recipe delivers. Quick benefits? They are freezer-friendly, use your sourdough starter, and taste way better than store-bought. I made a double batch last Sunday and fed everyone at brunch; moms and kids approved, even the picky ones. Also, if you like toast ideas, check out my quick ricotta toast pairing for easy mornings: 5-ingredient ricotta and tomato sourdough toast — it’s simple and delightful.
Why these bagels will become a weekly thing
There are a few reasons you’ll find yourself making these sourdough bagels again and again. The texture is exactly what you want, chewy inside, golden outside, with a little tang from the starter, and they freeze brilliantly so you can bake once and eat for days. They are forgiving — a little extra flour or a touch more water won’t ruin them — and they scale nicely when you want to feed a crowd. They feel fancy enough for guests but easy enough for a school morning, so you get practicality and pleasure in one bake. Plus, using your sourdough starter means less waste and more flavor, and honestly, that makes me happy. SO GOOD, seriously.
Ingredients
- 2 cups all-purpose flour
- 1 cup sourdough starter
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon instant yeast
- Water (as needed)
- Toppings (e.g., sesame seeds, poppy seeds, everything bagel seasoning)
A few notes: you can swap half the flour for bread flour if you want an even chewier crumb, or use a combo of white and whole wheat for nuttiness. Sugar helps the crust color and gives a little boost to the starter, but honey works too if you prefer (and it helps browning). Toppings are where you make them yours; buy seeds in bulk at your local coop or supermarket to save money. If you’re on a budget, skip the special toppings and just salt them lightly — still delicious.
Process overview and what to watch for
-
- In a large mixing bowl, combine the flour, sourdough starter, sugar, salt, and instant yeast. Mix until a dough forms and add water as needed to achieve a stiff yet workable dough. Knead for about 10 minutes until smooth.
-
- Transfer the dough to a lightly greased bowl, cover, and let it rise for 4-6 hours or until doubled in size.
-
- Once risen, divide the dough into equal pieces and shape each piece into a ball. Poke a hole in the center of each ball to form the bagel shape.
-
- Allow the formed bagels to rest for 30 minutes.
-
- Preheat your oven to 425°F (220°C).
-
- Boil a large pot of water, adding a tablespoon of baking soda or honey (optional). Drop bagels in, boiling for 30 seconds on each side.
-
- Remove bagels from the water and place on a baking sheet. Add your preferred toppings.
-
- Bake for 20-25 minutes or until golden brown. Let cool before serving.
Okay, let me walk you through that with teacher energy: after you mix and knead the dough, the feel is the most important cue. It should be stiff but not brick-like; think firm but springy. The long rise is forgiving; if your house is cool, give it the full 6 hours, or let it sit longer if needed. When shaping, don’t panic if the holes close up a bit during the rest — poke them again gently before boiling. Boiling is the secret to the bagel’s shine and chew, so don’t skip it, and 30 seconds each side is a quick bath that really helps. If the surface seems too wet after boiling, blot lightly with a towel before topping. Bake until golden and even, and then resist the urge to slice immediately, I know, I know — it’s tempting.
Tips & tricks from my kitchen to yours
Treat the starter like a co-parent in this recipe, feed it ahead if it’s sluggish. If you want to batch-cook, freeze unbaked shaped bagels on a tray then transfer to a bag; bake from frozen, adding a few minutes to the oven time, which is a total timesaver for desperate school mornings. Reheat slices in a toaster oven or the oven with a light mist of water to revive that crisp crust. If your dough feels too wet, sprinkle in small amounts of flour and knead briefly; too dry, add a teaspoon of water at a time. Pro tip: a tablespoon of baking soda in the boil perks up color and gives that glossy sheen. Not gonna lie, this feels fancy but is shockingly doable!
Serving ideas that actually work for weeknights and brunch
Slice and toast for a classic cream cheese and lox, or spread with butter and jam for an easy snack. For meal prep, halve and freeze with fillings ready to go so lunches are a no-brainer, and they’re great for packed school lunches too. Host a build-your-own sandwich station for weekend brunches; it’s always a hit. My personal favorite is slightly toasted, a smear of herbed cream cheese, sliced cucumber, and a little dill — simple, fresh, satisfying. Want a portable breakfast? Make a bagel sandwich with egg, cheese, and greens; it’s fuel for the day and completely worth the effort. Also consider my granola bar recipe if you want a sweet bite alongside: homemade no-bake granola bars make mornings easier.
FAQ
Yes, but the texture and rise will be different; the little yeast helps with a reliable lift and quicker rise, so if you skip it expect a chewier, denser bagel and plan for longer ferment times.
Thanks for reading and baking along with me, seriously. If you try these Homemade Sourdough Bagels, tell me how they turned out, leave a note, or share a picture — I live for those little kitchen wins. Make them your own, freeze some, eat the rest warm, and hey, share with a neighbor if you like; nothing makes me happier than someone else enjoying the crumbs.
Sourdough Bagels
Ingredients
Main Ingredients
- 2 cups all-purpose flour Can swap half for bread flour for a chewier texture.
- 1 cup sourdough starter Make sure it's active.
- 1 tablespoon sugar Honey can be used as an alternative.
- 1 teaspoon salt
- 1/2 teaspoon instant yeast Helps with rise.
- Water as needed Water To achieve a stiff yet workable dough.
- to taste Toppings (e.g., sesame seeds, poppy seeds, everything bagel seasoning) Personalize your bagels with preferred toppings.
Instructions
Dough Preparation
- In a large mixing bowl, combine the flour, sourdough starter, sugar, salt, and instant yeast. Mix until a dough forms and add water as needed to achieve a stiff yet workable dough.
- Knead the dough for about 10 minutes until smooth.
First Rise
- Transfer the dough to a lightly greased bowl, cover, and let it rise for 4-6 hours or until doubled in size.
Forming Bagels
- Once risen, divide the dough into equal pieces and shape each piece into a ball. Poke a hole in the center of each ball to form the bagel shape.
- Allow the formed bagels to rest for 30 minutes.
Boiling and Baking
- Preheat your oven to 425°F (220°C).
- Boil a large pot of water, adding a tablespoon of baking soda or honey (optional). Drop bagels in, boiling for 30 seconds on each side.
- Remove bagels from the water and place on a baking sheet. Add your preferred toppings.
- Bake for 20-25 minutes or until golden brown. Let cool before serving.
