This Sourdough Bagel Recipe gives you that classic chewy texture and golden crust you’d expect from a good bakery bagel. The long, slow rise adds a deep flavor that’s worth every minute of waiting. There’s nothing better than slicing into one fresh from the oven.
Why This Recipe Works
I love making these Sourdough Bagels on slow weekends when I have time to enjoy the process. Here’s what makes them special:
- Naturally Leavened Flavor: The sourdough starter gives these bagels a gentle tang and depth you can’t get from commercial yeast. It’s the same kind of flavor I love in my Same Day Sourdough Sandwich Bread.
- Perfect Chewy Texture: That quick boil in brown sugar and baking soda water is the secret to a chewy bite and shiny crust. It’s what makes every bagel feel like it came from a real bakery.
- Overnight Rise for Better Dough: Letting the shaped bagels rest in the fridge overnight develops both flavor and structure. The dough becomes easier to handle and bakes up beautifully golden.
- Topping Options for Every Mood: From sesame to everything seasoning, you can make each batch your own. I like to mix it up, just like I do with my Whole Wheat and Flax Seed Dinner Rolls.
- Worth the Wait: These bagels take time, but most of it is hands-off. The reward is a tray of warm, chewy, golden bagels that taste even better than store-bought.
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Ingredients
- Bread Flour – Provides the structure and chew that define a good bagel. High-protein flour helps the dough hold its shape and creates that dense, satisfying texture. You can use all-purpose flour in a pinch, but the bagels will be slightly softer.
- Active Sourdough Starter – The natural leavening that gives the bagels their rise and subtle tang. Make sure it’s bubbly and recently fed for the best flavor and texture.
- Filtered Water – Keeps the dough clean-tasting and helps the gluten form properly. Tap water can work too, but if yours is heavily chlorinated, filtered is best.
- Sugar – Adds a touch of sweetness and helps with browning during baking. You can use honey or maple syrup for a slightly different flavor.
- Salt – Balances the flavor and strengthens the dough structure. Don’t skip it or the bagels will taste flat.
- Brown Sugar – Gives the crust a hint of sweetness and helps it develop a rich golden color.
- Baking Soda – Creates that classic shiny, chewy crust by alkalizing the water.
For full list of ingredients and instructions, see recipe card below.
Instructions
Day 1 – Mix and Shape
- Mix Dough: In a stand mixer fitted with a dough hook, combine bread flour, active sourdough starter, filtered water, sugar, and salt. Mix on medium speed for about 10 minutes until the dough is smooth, elastic, and slightly tacky.
- Bulk Rise: Cover the bowl and let the dough rest in a warm spot for about 2 hours to relax and start developing structure.
- Divide and Shape: Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces. Shape each piece into a smooth, tight ball. Using your thumb, poke a hole through the center and gently stretch it into a ring. Make the hole a bit larger than you think—it will shrink as the dough proofs.
- Proof: Arrange the shaped bagels on a parchment-lined baking sheet, leaving about 2 inches between each one. Cover loosely with plastic wrap and let them rise in a warm area until puffy and about 30–40% larger, roughly 2–5 hours.
- Cold Proof: Once slightly risen, transfer the tray to the refrigerator and let the bagels rest for 12 hours (overnight). This slow fermentation deepens the flavor and improves the chewy texture.
Day 2 – Boil and Bake
- Prepare Water Bath: Bring 8–10 cups of water to a gentle boil in a large pot. Stir in 2 tablespoons of brown sugar and 1 tablespoon of baking soda.
- Boil Bagels: Drop the bagels straight from the fridge into the boiling water, 1–2 at a time. Boil for 20–30 seconds per side. A longer boil gives a chewier bagel. Remove with a slotted spoon and place on a wire rack to drain.
- Add Toppings: While the bagels are still damp, sprinkle with your favorite toppings—everything seasoning, sesame seeds, poppy seeds, or sea salt.
- Bake: Preheat the oven to 425°F (220°C). Transfer the bagels to a parchment-lined baking sheet and bake for 25 minutes, or until golden brown on top. Cool and serve.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Sweet Bagels: Try mixing in a handful of raisins, dried cranberries, or chocolate chips before shaping.
- Savory Add-Ins: Stir in chopped jalapeños, shredded cheddar, or minced garlic to the dough for a savory twist. I like to top those with a little sea salt before baking.
- Topping Ideas: Everything seasoning is always a hit, but sesame, poppy, or dried onion work great too. You can even press shredded cheese on top for a melty crust.
What to Serve with Sourdough Bagels
Other Breakfast Favorites
- Freshly baked sourdough bagels make mornings feel special. We love serving them alongside Syrniki for a cozy, homemade breakfast spread.
- They’re also great with a plate of Lemon Poppy Seed Pancakes or a hearty Tater Tot Bacon Bake Breakfast when feeding a crowd.
- For something savory, try pairing them with Chorizo Hash Egg Benedict for a weekend brunch that feels restaurant-worthy.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, you can, but the texture will be slightly softer. Bread flour has more protein, which helps create that classic chewy bagel structure. If you use all-purpose flour, reduce the water slightly to keep the dough firm.
Do I have to refrigerate the bagels overnight?
The overnight rest is highly recommended. It develops the sourdough flavor and gives the bagels their chewy texture. If you’re short on time, you can bake them the same day, but the taste will be milder.
Why do I need to boil the bagels before baking?
Boiling sets the crust and helps the bagels keep their shape in the oven. The brown sugar and baking soda in the water also give them a golden color and that signature chew.
How long does it keep?
Store cooled bagels in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, freeze them for up to 3 months. Reheat in the toaster or oven until warm and crisp.
More Breakfast Recipes You’ll Enjoy
- Classic Poppyseed Rolls – Tender yeast dough rolled with sweet poppyseed filling and baked until golden. A classic, shareable treat perfect for holidays or cozy weekends.
- Custard and Coconut Buns – Soft enriched buns filled with creamy custard and topped with coconut for a bakery-style sweet roll everyone will love.
- Cinnamon Rolls – Fluffy, gooey cinnamon rolls swirled with buttery cinnamon sugar and finished with a luscious icing for the ultimate comfort bake.
- Cream Cheese Danish with Lemon Glaze – Flaky pastry with tangy cream cheese filling and a bright lemon glaze—easy, elegant, and perfect alongside your morning coffee.
I hope you loved this Sourdough Bagel recipe! If you did, please come back to leave a rating and let me know how it went. Don’t forget to take a picture and tag me on Instagram @lilyscookingandhome
Sourdough Bagels
This Sourdough Bagel Recipe gives you that classic chewy texture and golden crust you’d expect from a good bakery bagel. The long, slow rise adds a deep flavor that’s worth every minute of waiting. There’s nothing better than slicing into one fresh from the oven.
Ingredients
- 750 g bread flour about 6 cups
- 150 g active sourdough starter 100% hydration
- 385 g filtered water about 1 ⅔ cups
- 20 g sugar 1 ½ tbsp
- 15 g salt 2 ½ tsp
For Boiling:
- 8 –10 cups water
- 2 tbsp brown sugar
- 1 tbsp baking soda
Optional Toppings:
- Everything bagel seasoning
- sesame seeds
- poppy seeds
- dried onion
- sea salt
Instructions
Day 1 — Mix & Shape
- In a stand mixer fitted with a dough hook, combine flour, active starter, water, sugar, and salt.
- Mix on medium speed for 10 minutes, until the dough is smooth, elastic, and slightly tacky.
- Cover the dough and let it sit in a warm spot for 2 hours.
- Divide the dough into 8 equal pieces (about 160–170 g each).
- Shape each piece into a smooth, tight ball.
- Using your thumb, poke a hole in the center and gently stretch it out into a ring — make the hole a bit larger than you think since it will shrink during proofing.
- Place shaped bagels on a parchment-lined baking sheet, spaced about 2 inches apart.
- Cover with plastic wrap and let rise in a warm area until puffy — about 30–40% increase in size (2–5 hours).
- Once slightly risen, refrigerate the tray for 12 hours (overnight). This helps flavor and chew develop.
Day 2 — Boil & Bake
- Bring 8–10 cups of water to a gentle boil. Add 2 tbsp brown sugar and 1 tbsp baking soda.
- Drop bagels straight from the fridge into the boiling water — 1–2 at a time.
- Boil for 20–30 seconds per side. The longer the boil, the chewier the bagel.
- Remove and place on a wire rack to drain excess water.
- While still damp, sprinkle with your favorite toppings.
- Preheat oven to 425°F (220°C).
- Bake for 25 minutes, until tops are golden brown.
- Transfer to a cooling rack and let rest 15 minutes before slicing.
Notes
- Use a strong, active starter. Make sure your sourdough starter is bubbly and recently fed for the best rise and flavor.
- Knead until smooth. The dough should feel elastic and slightly tacky but not sticky — this builds the structure that gives bagels their chew.
- Keep the holes large. The dough will shrink during proofing and baking, so stretch the center hole a bit wider than you think.
- Don’t skip the cold proof. The overnight rest deepens the flavor and improves the texture, giving you that classic chewy bite.
- Boil straight from the fridge. Cold bagels hold their shape better and are easier to handle in the water bath.
- Adjust the boil time. For a softer crust, boil 20 seconds per side; for extra chew, go up to 30 seconds.
- Drain well before baking. Let the boiled bagels sit on a wire rack for a minute or two to prevent soggy bottoms.
- Add toppings right away. Sprinkle seeds or seasoning while the bagels are still damp so they stick easily.
- Bake on parchment. It prevents sticking and helps the bottoms brown evenly.
- Freeze for later. Once cooled, slice and freeze the bagels in a sealed bag — they toast up perfectly straight from the freezer.
2 responses to “Sourdough Bagel Recipe”
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So delicious! Love this recipe. It was forgiving with the rest times, I couldn’t exactly do them to a t having a clingy baby, but they turned out great and taste amazing!-
Glad it worked out for you. thank you for your feedback.
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