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Sourdough Bagels

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These homemade sourdough bagels are chewy on the outside, soft on the inside, and packed with classic bakery-style flavor. Using sourdough starter gives them a slightly tangy taste and beautiful texture that makes them perfect for breakfast or sandwiches.

Prep Time

  • Prep Time: 30 minutes
  • Rest Time: 8–12 hours
  • Cook Time: 25 minutes
  • Total Time: About 13 hours
  • Servings: 8 bagels

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Dough hook or wooden spoon
  • Baking sheet
  • Parchment paper
  • Large pot
  • Slotted spoon

Ingredients

Dough

  • 1 cup active sourdough starter
  • 1 ¼ cups warm water
  • 2 tablespoons honey or sugar
  • 4 cups bread flour
  • 2 teaspoons salt

Boiling Water

  • 8 cups water
  • 1 tablespoon baking soda

Optional Toppings

  • Sesame seeds
  • Everything bagel seasoning
  • Poppy seeds
  • Shredded cheese

Ingredient Notes

  • Bread Flour: Gives bagels their chewy texture.
  • Sourdough Starter: Must be active and bubbly.
  • Honey: Adds slight sweetness and helps browning.
  • Baking Soda Bath: Creates the shiny crust.

Instructions

Make the Dough

  1. In a large bowl, mix sourdough starter, warm water, and honey.
  2. Add bread flour and salt. Mix until a stiff dough forms.
  3. Knead for 8–10 minutes until smooth and elastic.
  4. Cover and let rise overnight or until doubled.

Shape the Bagels

  1. Divide dough into 8 equal pieces.
  2. Roll each piece into a ball.
  3. Poke a hole through the center and gently stretch into bagel shape.
  4. Let rest for 20–30 minutes.

Boil

  1. Bring water and baking soda to a boil.
  2. Boil bagels 30 seconds per side.
  3. Remove with slotted spoon and place on lined baking sheet.

Bake

  1. Preheat oven to 425°F (220°C).
  2. Add toppings if desired.
  3. Bake 20–25 minutes until golden brown.
  4. Cool slightly before serving.

Nutrition Facts (Approx. Per Bagel)

  • Calories: 260
  • Carbohydrates: 50g
  • Protein: 8g
  • Fat: 1g
  • Fiber: 2g

Tips and Variations

  • Add cinnamon and raisins for sweet bagels.
  • Use whole wheat flour for a heartier texture.
  • Refrigerate shaped bagels overnight for deeper flavor.
  • Freeze baked bagels for up to 2 months.
  • Toast before serving for extra crunch.

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