How to Make the Best Sourdough Bagel Recipe at Home

Introduction

There’s something magical about biting into a fresh, chewy sourdough bagel—especially when it’s homemade. For years, I believed making bagels from scratch was a task best left to the pros. That changed during a quiet Sunday morning when I tried a sourdough bagel recipe I found online. Not only did it deliver that signature tangy bite, but the whole kitchen smelled like a New York bakery. Ever since, it’s become my go-to bake for weekend brunches and casual get-togethers.

Perfect for Mornings, Brunch, and Beyond

Whether you’re prepping for a cozy brunch, planning an impressive breakfast spread, or just looking to level up your weekday toast game, these bagels are a versatile delight. Try a cinnamon twist like in this sourdough cinnamon-raisin bagel recipe for something sweet and satisfying.

Why You’ll Love This Recipe

• No commercial yeast needed—your sourdough starter does all the heavy lifting
• Delightfully chewy texture with a golden, crisp crust
• Easier than you think, with ingredients you already have
• Great for customizing—top them with sesame, poppy seeds, or go sweet with raisins and cinnamon

Whether you’re a seasoned baker or a weekend kitchen warrior, this sourdough bagel recipe is a must-try.

Ingredients & Preparation

Making sourdough bagels at home might sound intimidating, but it’s incredibly rewarding—and easier than you’d think. One standout feature of this recipe is that it doesn’t rely on commercial yeast. Instead, it gets its rise and flavor from your sourdough starter, which creates that signature tang and texture. If you’ve been experimenting with discard, this is a fantastic way to level up. Need ideas for how to use up more discard? Try these easy and creative sourdough discard recipes for sweet and savory inspiration.

Key Ingredients to Expect

You’ll only need a handful of basic pantry staples to bring these chewy, golden bagels to life.

Dough Ingredients:

• 1 cup active sourdough starter (fed and bubbly)
• 3 ½ cups bread flour (or all-purpose flour, but bread flour gives better chew)
• 1 tablespoon sugar (adds a slight sweetness)
• 1 ½ teaspoons salt
• 1 cup warm water (filtered is best for consistent fermentation)

Boiling & Topping:

• 1 tablespoon honey or barley malt syrup (for the boiling water, gives the crust a shine and deeper flavor)
• Sesame seeds, poppy seeds, or everything seasoning (optional, for topping)
• 1 egg white + 1 tablespoon water (optional egg wash for golden shine)

Step-by-Step Instructions

Once you’ve gathered your ingredients, the rest is a relaxing, satisfying process. You’ll mix, proof, shape, boil, and bake—each step building flavor and texture. If you enjoy making bread, you’ll love the hands-on feel of these bagels. Plus, once you’ve mastered the base recipe, you can explore fun variations like the cinnamon-raisin version.

How to Make Sourdough Bagels

1. Mix the Dough
   In a large bowl, combine the sourdough starter, water, and sugar. Stir in the flour and salt gradually until a dough forms.
   Tip: Use a stand mixer with a dough hook for easier kneading, but you can also knead by hand for 10–12 minutes.
2. First Rise (Bulk Fermentation)
   Cover the dough with a damp towel and let it rise at room temperature for 4–6 hours, or until slightly puffy.
   Tip: Don’t expect it to double—just a 30–50% increase is enough, thanks to the slow fermentation.

1. Shape the Bagels
   Divide the dough into 8 equal portions. Roll each into a ball, then poke a hole through the center and stretch into a ring shape.
   Tip: The hole will shrink during baking, so stretch it wider than you think.
2. Cold Proof (Optional but Recommended)
   Place shaped bagels on a parchment-lined tray, cover, and refrigerate overnight.
   Tip: This step deepens flavor and improves texture.
3. Boil and Top
   Bring a pot of water to a boil, add honey or barley malt syrup, and boil bagels 30 seconds per side.
   Tip: This step gives bagels their classic chewy crust—don’t skip it!
4. Bake
   Preheat oven to 425°F (220°C). Brush bagels with egg wash and add your toppings. Bake for 20–25 minutes or until golden brown.
   Tip: Rotate the tray halfway through for even baking.

That’s it! With each step, you’ll see your bagels come to life—from doughy rings to beautifully golden rounds that rival your favorite bakery. For even more sourdough-based inspiration, explore the easy homemade bread recipe that helped launch this weekend ritual in my kitchen.

Cooking & Serving

Mastering sourdough bagels means understanding the subtle tweaks that can take your bake from good to unforgettable. From ingredient flexibility to serving flair, there are many small changes you can make to fit your taste and lifestyle. Plus, they store and reheat beautifully—making them perfect for batch baking and easy weekday breakfasts.

Pro Tips for Success

Want bakery-quality results every time? These practical tips will help you get there with less stress and more flavor.

Ingredient Swaps & Adjustments

• No bread flour? All-purpose works too, though your bagels may be slightly less chewy.
• Don’t have honey or barley malt syrup for boiling? Use a tablespoon of brown sugar instead—it’ll still give your crust a beautiful sheen.
• Looking to sweeten things up? Try folding in cinnamon and raisins like the sourdough cinnamon-raisin bagel recipe for a delicious breakfast twist.

Storage & Reheating Tips

• Room Temperature: Keep cooled bagels in an airtight container for up to 2 days.
• Fridge: Store in a sealed bag for 4–5 days, but note that refrigeration may dry them slightly.
• Freezer: Slice before freezing and store in a ziplock bag—toast directly from frozen.
• Reheating: Use a toaster or reheat in the oven at 300°F (150°C) for 5–7 minutes to revive freshness.

Flavor & Texture Enhancements

• Add more tang by extending the cold fermentation to 24–36 hours.
• Brush with egg wash and sprinkle with flaky sea salt, sesame, or everything seasoning for a crispy, flavorful crust.
• For a rustic touch, try baking on a preheated pizza stone or steel.

Variations & Substitutions

These bagels are surprisingly adaptable. Whether you’re eating gluten-free, vegan, or just out of a key ingredient, there’s a tweak that works.

• Gluten-Free: Swap flour with a 1:1 gluten-free baking mix, but note you’ll need to adjust water slightly—start with ¾ cup.
• Vegan: Use maple syrup instead of honey in the boiling water, skip the egg wash, and brush with plant milk instead.
• Low Sugar: Omit sweeteners in the dough and boiling water for a more savory finish.

If you’re trying to use up your starter in other ways, the easy and creative sourdough discard recipes are a treasure trove of ideas.

Serving Suggestions

Once baked, your sourdough bagels are ready to become the star of any meal.

Pairing Ideas

• Breakfast: Serve with cream cheese, lox, and capers for a deli-style spread.
• Lunch: Make a gourmet sandwich with avocado, turkey, and arugula.
• Brunch: Pair with a soft-boiled egg, fruit salad, and a cup of coffee or chai.

Garnish Tips

• Add fresh herbs like chives or dill to cream cheese for extra color and aroma.
• Sprinkle coarse salt or toasted seeds on the egg wash before baking for a visual and flavorful upgrade.
• For something sweet, drizzle a touch of honey or fruit preserves over warm, toasted halves.

No matter how you serve them, these bagels bring warmth, flavor, and a bit of artisan flair to the table. For more homemade baked goods, don’t forget to check out the easy homemade bread recipe that helped kick off our baking journey.

Frequently Asked Questions (FAQs)

Conclusion

Homemade sourdough bagels combine simplicity, flavor, and that irresistible chewy texture we all crave. Using just a few ingredients and your active starter, you can create bakery-quality results right from your kitchen. Whether you stick with the classic version or explore fun twists like cinnamon-raisin bagels, this recipe is a great way to elevate your baking skills.

Even better, it’s a fantastic method to reduce food waste, especially if you’ve been exploring creative sourdough discard recipes already. With smart substitutions, easy make-ahead options, and endless topping variations, these bagels are a flexible fit for any kitchen or lifestyle.

So, why not try it this weekend? Bake a batch, share with friends, and keep your starter working for you. For more bread ideas, check out the easy homemade bread recipe that started it all. Happy baking!

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