This easy sourdough bagels recipe makes the most delicious, chewy bagels you'll ever have!
Only a few ingredients and minimal steps are needed for this simple overnight recipe.
I'm so excited to share this bagel recipe with you guys! When I say it's the easiest sourdough bagel you'll ever make, I'm not exaggerating!
Just like our sourdough chocolate chip cookies, sourdough english muffins and our soft sourdough pretzels, you'll love the minimal steps that stand between you and your sourdough dreams!
The topping choices are endless and you'll love the chewy texture and amazing sourdough flavor in every bite.
Making bagels has never been so easy, so let's get started!
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Sample baking schedule
Before we dive into the details, let's look at a typical schedule for making these sourdough bagels.
For reference, the ambient temperature of my kitchen is 68°F (20°C). If your kitchen is colder, fermentation could take longer during each phase. If it's warmer, the phases will be shorter.
- 8 AM - Feed starter. (At 68°F my starter can be used in 8-12 hours)
- 8 PM - Mix bagel dough in stand mixer, cover and let sit at room temperature overnight.
- 7 AM - Divide bagel dough, shape and cover with tea towel.
- 7:30 AM - Prepare boiling water and preheat oven.
- 8 AM - Boil bagels, add toppings and bake.
If your kitchen is warmer than 70°F, the fermentation will be shorter than the example above. You will need to keep an eye on your starter and your dough to make sure it does not over-prove.
In warmer kitchens, the sourdough starter could be ready to bake with in as little as 4 hours.
Adjust the baking schedule to accommodate the ambient temperature of your kitchen. This can take some trial and error!
Step by step instructions
Make sure your starter has been fed and is active when you mix the dough. Starter is optimal when used at its peak in the jar!
1. MIX DOUGH AND FIRST RISE
- In the bowl of a stand mixer, stir together the starter, water, honey and salt with a spatula.
- Add the bread flour and use your hands to bring the ingredients together as best as possible. The dough will be very stiff.
- Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes.
- Cover the bowl and let rest at room temperature for 8-12 hours or until doubled in size.
2. DIVIDE AND SHAPE
- Turn the dough out onto a clean work surface and use a bench scraper to divide into 8 equal pieces.
- Roll each piece into a ball and use your thumb to poke a hole into the middle of each piece.
3. SECOND RISE
Arrange the bagels evenly on a parchment lined baking sheet, cover with a tea towel and let rest for 30-60 minutes or until puffy.
- While the bagel dough is rising, preheat your oven to 425°F (218°) and prepare a pot of boiling water, at least 3" deep, with 1 tablespoon of sugar added.
4. BOIL BAGELS
- Boil the bagels, a few at a time, for 2 minutes on each side and place them back onto the parchment paper.
5. ADD BAGEL TOPPINGS
- Let the bagels cool off enough to handle them and dip one side of each bagel in your choice of topping, or leave plain. Place back onto baking sheet.
6. BAKE
Bake the bagels for 25 minutes or until golden brown on the outside.
Homemade bagel varieties
Try any of the following or a combination of them.
- sesame seeds
- Everything Bagel Seasoning
- poppy seeds
- salt - sprinkle on top, do not dip!
- shredded cheese
Best bagel toppings
My favorite way to enjoy these sesame seed sourdough bagels is toasted and then topped with cream cheese and a ripe tomato slice. Here are a few other options!
- avocado and eggs over easy
- bacon, egg and cheese
- sausage, egg and cheese
- peanut butter and jelly
- nutella
- ham and cheddar
- pizza bagels
- peanut butter and banana
- bagel burgers
- ham or turkey sandwich
Tips for success
Why are bagels boiled before baking? Boiling the bagels quickly cooks the outside of the bagel which ensures that they hold their shape during baking.
Boiling also causes the starches to release and become gelatinous on the outside of the bagel. This sticky coating helps the toppings to stick before baking and gives the bagels that shiny, crispy exterior we all love.
Why do you add sugar to the water when boiling bagels? The sugar adds caramelization and crisp to the outside crust.
If you don't have a stand mixer, knead the dough by hand for about 10 minutes. The dough is very thick and requires a lot of elbow grease.
Don't have a kitchen scale to measure flour?
Use the scoop and level technique to measure your flour if you do not have a kitchen scale. To do this, use a spoon to fluff up the flour in the bag. Use a spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butterknife and level off the top. This should give you the most accurate measurement for flour.
Because flour is measured by weight in these recipes, if the flour is scooped straight out of the bag with the measuring cup, there will be more flour than called for in the recipe.
Tips for baking in warm and/ or high humidity areas - When baking in high humidity and/or warmer areas, it's often a good practice to use less water and bake a little longer than the recipe calls for. Reduce the water by 50 grams in the initial mix and then slowly add the remaining water until you achieve the correct hydration level. You may need to bake the bagels a few minutes longer. This will take some trial and error!
How to store and freeze bagels
Store cooked bagels, covered, at room temperature for up to 1 week. Storing in the fridge is not recommended.
To freeze baked bagels, let cool completely. Wrap bagels individually in plastic wrap and place in a freezer-safe container for up to 3 months.
To reheat bagels, let thaw on counter, if frozen. Cut in half and heat in toaster or toaster oven.
Other recipes you may like:
We really hope you enjoy this recipe. Let us know what you think in the comment section below!
Sourdough Bagels Recipe
Ingredients
- 1/2 cup (125 g) sourdough starter (active)
- 1 cup plus 1 tablespoon (255 g) water
- 2 tablespoons (40 g) honey (or sugar)
- 2 teaspoons (10 g) fine sea salt
- 4 cups + 2 tablespoons (500 g) bread flour (see notes)
- 1 tablespoon granulated sugar (for boiling water)
Optional Toppings
- sesame seeds
- Everything Bagel Seasoning
- salt ( sprinkle on top, don't dip)
- poppy seeds
- shredded cheese
Instructions
- Prepare sourdough starter in advance: You will need to prepare 125g of active starter before you begin mixing the dough. To a clean jar add 25g starter + 50g water + 50g flour and let rise until doubled. Depending on the temperature of your kitchen and the maturity of your starter, this can take anywhere from 4-12 hours. Once your starter has risen to its peak, you are ready to mix your bagel dough.
- In the bowl of a stand mixer, stir together the starter, water, honey and salt with a spatula. Add the bread flour and use your hands to bring the ingredients together as best as possible. The dough will be very stiff. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. Cover the bowl and let rest at room temperature for 8-12 hours.
- Line a baking sheet with parchment paper. Turn the dough out onto a clean work surface and divide into 8 equal pieces. Shape each piece into a ball. To shape the bagel, place a dough ball on the surface in front of you and use your thumb to poke a hole straight down through the middle of the dough. Pick the bagel dough up, gently shape the ring and place on the parchment paper. Repeat with remaining dough balls. Cover the dough with a towel and let rise for 30-60 minutes or until puffy.
- Preheat oven to 425°F (218°C). Put a large pot of water, at least 3 inches deep, to boil and add 1 tablespoon of sugar. Once the bagel dough has finished rising, boil the dough, 3-4 pieces at a time, on both sides for 2 minutes, making sure not to crowd the pot.
- Use a mesh stainer to remove the bagels and let rest on the parchment paper until cool enough to handle. Once cool enough, dip one side into your choice of toppings and place back onto the parchment paper.
- Bake the bagels at 425°F (218°C) for 25-28 minutes or until golden brown.
Video
Notes
- If kneading the dough by hand, knead for 10 minutes.
- Bread flour is ideal but all-purpose flour can be used and still yield a nice result.
- Use the scoop and level technique to measure your flour if you do not have a kitchen scale. To do this, use a spoon to fluff up the flour in the bag. Use a spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butterknife and level off the top. This should give you the most accurate measurement for flour.
- Tips for baking in warm and/or high humidity areas - When baking in high humidity and/or warmer areas, it's often a good practice to use less water and bake a little longer than the recipe calls for. Reduce the water by 50 grams in the initial mix and then slowly add the remaining water until you achieve the correct hydration level. You may need to bake the bagels a few minutes longer. This will take some trial and error!
- I will be testing this recipe with whole wheat flour and update the recipe with the results when I have them.
- Store cooked bagels, covered, at room temperature for up to 1 week. Storing in the fridge is not recommended.
- To freeze baked bagels, let cool completely. Wrap bagels individually in plastic wrap and place in a freezer-safe container for up to 3 months.
- To reheat bagels, let thaw on counter, if frozen. Cut in half and heat in toaster or toaster oven.
Nancy Hinnen says
My favorite sourdough bagel recipe! I have tried some others and this one works the best for our family. I usually double the recipe and make 12 bagels (so slightly larger than the bagels in this recipe). I also use honey in the boiling water (although one time I forgot and honestly couldn't really tell). Your recipes are consistently the ones that work for me, even when other sourdough recipes don't. I also love your pizza dough recipe!
Renee says
I made these this morning. I’m new to baking and to sourdough starter. I followed the recipe exactly and my dough had risen nicely by morning. When I began forming the bagels they are a sticky blob and difficult to work with. I’d love to try the recipe again. Can you offer any advice out what I may have done wrong?
Amy Duska says
Hi Renee, it sounds like the dough was over proved, meaning it sat at room temperature for too long and/or your kitchen was too warm. Is it warm where you live right now?
Kate says
These were quite easy to make, definitely easier than expected it to be. The only thing I would change next time is I wouldn’t dip the bagel right into the everything bagel seasoning but instead sprinkle on top. They came out way too salty and I had to scrape off most of the seasoning after baking. Otherwise they taste great 👍
Alice says
Wow! These were easy and really, really good. Perfect chewy bagel texture, not dry or bready, shiny exterior. Better than store bought - thanks!!!
Marly says
OMG! These are fantastic. I didn't have bread flour on hand, so I used all purpose and they were just great. Super easy recipe to follow and the results were spot on. I can't wait to make these with all sorts of toppings.
TAM LEE says
Thanks for the great recipe! Does the dough need to pass the window pane test at the end of mixing? Mine hasn't, I've mixed it in the stand mixer for an extra 3 minutes and it still didn't pass the window pane test. The only difference to the recipe is I used malt instead of honey, I don't know if that makes a difference? Or does the dough not need to pass the window pane test? Thank you
Amy Duska says
Hi there! No, it doesn't have to pass the window pane test 🙂
Jena says
I just made these, and they taste like bagels (not just bread in a bagel shape). They were so easy to make, and your directions were fantastic. I just need to work on making mine more circular now. Lol. Can't wait to make these again!
Kim says
I love this recipe! I’ve made it many times and freeze the bagels individually. Always turns out perfectly! Quick question. Do you think I could double the recipe? I have a huge KitchenAid, so the mixing wouldn’t be a problem.
LoveAndSqualor says
These are truly fool proof! I tossed the ingredients into my bread maker last night and ran it on the dough setting overnight. In the morning, all I had to do was shape, boil and bake and they were ready for a late breakfast with a second cup of coffee. I went super simple and just sprinkled with fine Himalayan pink salt and served with my homemade herb cream cheese. I even accidentally dumped the pan of just-boiled dough rings on the floor and they came out perfect. Like I said, fool proof! Thanks for a great recipe!
Karen says
This was my first week of baking with sourdough. Thanks for your sourdough bagels recipe - it came out awesome! My wonderful husband hand-kneaded the dough. Maybe because I use a convection oven at 225C, I had to take them out by 19.5 minutes and they were thoroughly toasted. Also, my "creative" toppings totally burnt up, but the bagels themselves are really so wonderful. Great recipe and helpful video! Thank you!
Melanie Zook says
This is a great recipe. Best bagels I’ve had in decades and I grew up in Chicago, where we had neighborhood bagel bakeries. These are easily as good as the ones I had growing up. Thanks for the recipe. Today I made a pumpernickel onion variation which came out great. I used whole rye flour for almost half the flour, added 2 Tbl cocoa powder and substituted molasses for the honey.
Don says
So I missed the part about reducing the amount of water for humid climates but caught it shortly after and just added some more flour until the dough was stiffer and less sticky. They came out great. The lower hydrated dough is so much easier to work with. Definitely will make these again.
Peter Clark says
These were perfect on the first try. I used organic rye flower and coated them with toasted sesame seeds and garlic salt. the combination of the rye flour and the sourdough made them very tasty. Next time I'm hoping to add sun dried tomatoes. Thank-you Amy!
Terri Jones says
This was my first recipe I made with my sourdough starter. They were wonderful. I have to fold them tighter and cook for a few minutes less. I loved result. I am going to try the English Muffins tomorrow! Your recipes and videos are wonderful and easy to follow! Thank you!
Dinah H. says
On my first try this recipe turned out great! Nice and chewy on the outside. Soft and tangy on the inside. I let my dough rest for 12 hours and it really did come out with a nice tangy flavor. I made a cheddar, jalapeño and turkey pepperoni topping and it came out great! Now i’m excited to make them again with other toppings and just plain. Great Recipe. Easy to make.
Lexi says
Did you use fresh or canned (pickled) jalapenos? 🙂
Gunjan says
Hi,
Thank you for such a well-detailed recipe and video. I live in a warm environment. Would you suggest proofing these in the fridge overnight or a day?
Amy Duska says
Either would be fine depending on your schedule.
Lauri says
First attempt down! Taste and texture and look, all great. A few really stuck to the parchment paper so that part was a bust. I think I’ll try my silicone mat next time. And my sesame seeds and other toppings looked amazing... but fell off when I cut into the bagels. Any tips on making them stick? Thanks for this recipe! I will
Definitely be sharing it.
Amy Duska says
Hi Lauri! I'm glad you loved the recipe so much :). As far as getting the toppings to stick better, try sprinkling the tops right after removing from the water bath and gently press them down. That should help.
Makenna says
Made these this morning and all of mine stuck to the parchment paper... any idea what may have caused this?
I redid them and put flour on the parchment paper. That worked perfectly, but do you have another suggestion or idea of what may have caused this?
At the end they tasted great! We all loved them! A bit dense but we all liked it! I think my shaping could use some work too! Trial and error!
Amy Duska says
Hi Makenna, sometimes the humidity and temperature of the kitchen can cause this. It's different throughout the year, so if you're kitchen is warm, know that using a little extra flour like you did will probably be the best solution!
Emily says
If the bagels stick to the parchment paper you can cut a square around each and then sit the bagel+parchment on top of a shallow plate of water for a minute or so. then lift the bagel+parchment up and and turn it over the bagel slides right off.
daybreaking says
I just made these and am thrilled with how they came out. I had a lot of extra sourdough starter, so I used 2 1/2 cups of starter and eliminated 1 of the cups of flour and the 1 cup of water. I also used 100% freshly-ground whole wheat. I made the dough last night and, perhaps due to the extra starter, it was more than doubled by this morning. This is my first adventure into bagel making and your recipe made it very simple. Thank you!
Marie says
Help? I've tried making these twice, following the directions exactly. Both times, my dough won't initially rise - even at 11 hours it hadn't really risen (and obviously doesn't rise the 2nd time either - even after waiting 60 min). I'm thinking my house is too cold. Can I do the initial rise in the oven with the oven light on? My poor little bagels 🙁
Amy Duska says
Hi Marie, yes, you can use the oven light to help them rise. How old is your starter? Are you feeding the starter before making the dough?
Hydee says
Yes I am feeding my starter until nice and "floofy". Just made for the 3rd time today. They are a little more bagel looking but still kinda lumpy and more on the flat side.
Marie says
Okay - after many many attempts, I FINALLY got it right and I could not be happier!!!! I'm 99% sure the issue WAS in fact my starter. I think I was overfeeding it, but now I've got it literally CRAWLING out of the jar when I feed it :). Thank you so much - my husband just loves these!
Robin says
I ran out of AP flour and had to use 1 1/3 cups whole wheat flour. I would say they are a bit dense but we gobbled them up! I would also add that you have to let them boil long enough and puff up; in other words follow directions. Lol. It was my first attempt and all in all I am pleased. Will make again with a little less whole wheat flour.