Sourdough Bagels

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The Best Sourdough Bagels: Chewy, Tangy, and Worth the Wait

Sourdough bagels hold a special place in my heart—and on my breakfast table. There’s just something about biting into that golden, chewy crust and soft, flavorful interior that makes everything feel right in the world. Store-bought bagels can be convenient, sure, but once you’ve experienced the magic of homemade sourdough bagels, there’s no going back.

These sourdough bagels aren’t just another baking project; they’re a little love letter to anyone who values flavor, tradition, and the simple pleasure of creating something truly special from scratch. With their tangy sourdough flavor, tender crumb, and satisfying chew, these bagels strike a perfect balance between nostalgia and gourmet.

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Why Make Sourdough Bagels from Scratch?

If you’re already a fan of sourdough baking, you know the unique joys of working with a living starter. The complexity of sourdough flavor is unparalleled, and that tangy taste is perfect for bagels. Plus, the long fermentation process makes them easier to digest, meaning you can enjoy your breakfast with less guilt and more satisfaction.

Homemade sourdough bagels are also endlessly customizable. Whether you’re into classic toppings like sesame or poppy seeds, or you prefer something sweet like cinnamon sugar, you get to control exactly how your bagels turn out. The texture is unbeatable—crisp and golden on the outside, soft and chewy inside. Once you’ve tasted these, you’ll understand why they’re worth the effort.

And don’t let the process intimidate you. While sourdough bagels take some time, most of it is hands-off. A little planning is all you need to enjoy a batch of warm, homemade bagels fresh from your oven.

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What you’ll need:

• A stand mixer
• An active and bubbly starter. (If you’re not sure how to tell if your starter is active, read here.)
• A baking sheet & cooling rack
• A silicone mat or parchment paper
• A stock pot
• A slatted spoon
• A kitchen scale

The Recipe:

For the dough (makes 10 bagels):

• 750 g unbleached flour (6 cups + 3 tablespoons)
• 410 g warm water (1¾ cups)
• 190 g active sourdough starter (¾ cup + 1 tablespoon)
• 15 g salt (3 teaspoons)
• 28 g honey (2 tablespoons)

For Boiling the Bagels:

• 2 1/2 quarts water
• 1 tablespoons baking soda
• 1 tablespoons honey or molasses

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Sourdough Bagel Instructions:

• Feed your starter: The night before you want to make your bagels, feed your sourdough starter so it’s active and bubbly in the morning.
• Mix the Dough: In the morning, to a stand mixer, combine the active sourdough starter, water, honey, salt, and flour. Mix on low. The dough will be stiff—this is normal! Knead until the dough is smooth and pliable (about 10 minutes.)
• Fermentation: Place the dough in an oiled bowl and cover with a damp tea towel or plastic wrap. Let it ferment at room temperature for 6–10 hours or until doubled in size.
• Cold Fermentation: Once the dough has doubled, cover your bowl with plastic wrap and place it in the fridge to cold ferment overnight, for 10-12 hours. (this step is optional, but it makes for the best flavor and texture.)

• Shape the Bagels: The next morning, turn the dough onto a floured surface. Divide the dough into 12 equal pieces. Roll each piece into a ball, flatten slightly, and poke a hole in the center with your finger. Gently stretch the hole to form a bagel shape. Cover the shaped bagels with a tea towel and let them rise in a warm spot for 1–4 hours, until puffy.

• Boil the Bagels: Preheat your oven to 425°F. Bring a large pot of water to a boil and add the baking soda and honey or molasses. Using a slotted spoon, boil the bagels 2–4 at a time for 1 minute on each side.

• Bake: If desired, dip the boiled bagels in your favorite toppings. Place them on a parchment-lined baking sheet and bake for 20–25 minutes, or until golden brown on top.

• Cool: Let the bagels cool on a wire rack before slicing. Store them in an airtight container and enjoy within the first few days. To freeze them, preslice the bagels and freeze in a ziplock baggie for up to a few months.

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Tips for Success

• Customize Your Bagels: Everything bagel seasoning, sesame seeds, or poppy seeds are great classic toppings, but don’t be afraid to experiment! Add cinnamon & sugar for a dessert bagel, or add shredded cheese & garlic flakes for a savory twist.
• Plan Ahead: The fermentation time is essential for that tangy flavor, so don’t skip or rush it. If you need to pause the process, refrigerate the dough during the rise and bake the next day.
• Boiling Is Key: The quick boil in baking soda water gives the bagels their signature chewy crust. Don’t skip this step!

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Why You’ll Love These Bagels

Baking sourdough bagels from scratch is about so much more than the end result. It’s about slowing down, enjoying the process, and appreciating the little joys of home baking. From the smell of the dough fermenting overnight to the satisfying moment you pull golden-brown bagels out of the oven, it’s an experience that nourishes both your body and soul.

These bagels are perfect for leisurely breakfasts, quick snacks, or even as the base for hearty sandwiches. However you serve them, they’re sure to bring a little extra joy to your table.

So grab your sourdough starter and make these bagels part of your weekly routine. You’ll be hooked!

Happy baking!