Homemade Chewy Sourdough Bagels

If you’ve always wanted to make bakery-style bagels at home, this Easy Sourdough Bagels recipe is the perfect place to start. Using an active sourdough starter instead of commercial yeast gives these bagels a deep, complex flavor while creating the signature chewy texture that makes homemade bagels so irresistible.

Unlike traditional bread, bagels are briefly boiled before baking. This important step gelatinizes the surface starches, producing their classic shiny crust and dense, chewy crumb. Whether you enjoy them toasted with cream cheese, layered into breakfast sandwiches, or simply spread with butter, these sourdough bagels are a delicious addition to your baking routine.

This recipe is beginner-friendly and includes options for overnight fermentation, making it easy to fit into your schedule. The dough can also be customized with whole wheat flour, herbs, cheese, cinnamon raisins, or your favorite seasoning blends.

Recipe Information

Prep Time: 30 minutes
First Rise: 8–12 hours (or overnight)
Second Rise: 45–60 minutes
Cook Time: 30 minutes
Total Time: About 10–13 hours
Yield: 8 large bagels
Cuisine: American
Course: Breakfast, Brunch, Bread

Ingredients

For the Dough

500g (4 cups) bread flour
150g (⅔ cup) active sourdough starter
250ml (1 cup + 1 tablespoon) warm water
25g (2 tablespoons) honey or maple syrup
10g (2 teaspoons) fine sea salt

For Boiling

2 quarts (2 liters) water
1 tablespoon honey or brown sugar
1 teaspoon baking soda (optional, for extra browning)

Optional Toppings

Everything bagel seasoning
Sesame seeds
Poppy seeds
Flaky sea salt
Dried minced garlic
Dried minced onion
Shredded cheddar cheese
Asiago cheese
Cinnamon sugar

Equipment

Large mixing bowl
Kitchen scale (recommended)
Dough scraper
Baking sheet
Parchment paper
Large pot
Slotted spoon
Cooling rack

Instructions

Step 1: Mix the Dough

In a large mixing bowl, combine the active sourdough starter, warm water, and honey. Stir until the starter dissolves.

Add the bread flour and salt. Mix until a shaggy dough forms.

Transfer the dough to a lightly floured surface and knead for 10–12 minutes until smooth, firm, and elastic. The dough should feel slightly stiff but not dry.

If using a stand mixer, knead with the dough hook on medium speed for about 8 minutes.

Step 2: Bulk Fermentation

Place the dough in a lightly greased bowl and cover with plastic wrap or a damp towel.

Allow it to ferment at room temperature for 8–12 hours, or overnight, until it has increased noticeably in size and feels airy.

The exact fermentation time depends on the strength of your sourdough starter and the temperature of your kitchen.

Step 3: Divide the Dough

Turn the dough onto a clean work surface.

Divide it into 8 equal portions using a bench scraper or sharp knife.

Roll each piece into a smooth ball.

Cover with a towel and let the dough rest for 15 minutes.

Step 4: Shape the Bagels

There are two common methods:

Hole Method

Press your thumb through the center of each dough ball to create a hole. Gently stretch and rotate until the hole is about 2 inches wide.

Rope Method

Roll each dough ball into a rope about 9 inches long. Wrap the rope into a circle, overlapping the ends by about an inch. Pinch the seam firmly to seal.

Place the shaped bagels on a parchment-lined baking sheet.

Step 5: Second Rise

Cover the bagels loosely.

Allow them to proof for 45–60 minutes until they become slightly puffy.

Meanwhile, preheat the oven to 425°F (220°C).

Step 6: Prepare the Boiling Water

Bring a large pot of water to a gentle boil.

Add the honey and baking soda if using.

Reduce the heat slightly so the water remains at a steady simmer.

Step 7: Boil the Bagels

Boil 2–3 bagels at a time.

Cook for:

30 seconds on the first side
Flip carefully
30–45 seconds on the second side

For an extra chewy crust, boil each side for 60 seconds.

Remove using a slotted spoon and return to the prepared baking sheet.

Step 8: Add Toppings

While the bagels are still damp from boiling, sprinkle generously with your desired toppings.

The moisture helps the toppings adhere during baking.

Step 9: Bake

Bake for 22–28 minutes, rotating the baking sheet halfway through baking.

The bagels should become deep golden brown with a glossy crust.

The internal temperature should reach approximately 200°F (93°C).

Step 10: Cool

Transfer the bagels to a wire rack.

Allow them to cool for at least 20 minutes before slicing.

Although tempting, cutting them too early can make the interior gummy.

Baker’s Tips

Feed your sourdough starter 4–8 hours before mixing the dough for the best rise.
Bread flour produces the chewiest texture due to its higher protein content.
Avoid adding too much extra flour while kneading.
Longer fermentation creates a more pronounced sourdough flavor.
Boiling is essential—never skip this step if you want authentic bagels.
Rotate the baking tray halfway through baking for even browning.

Flavor Variations

Everything Bagel

Top with everything bagel seasoning before baking.

Cinnamon Raisin

Mix 1 cup raisins and 2 teaspoons cinnamon into the dough during kneading.

Jalapeño Cheddar

Fold diced jalapeños and shredded cheddar cheese into the dough before fermentation.

Asiago Cheese

Sprinkle grated Asiago cheese over the bagels immediately after boiling.

Whole Wheat

Replace up to half of the bread flour with whole wheat flour for a heartier flavor.

Garlic Herb

Mix dried herbs and roasted garlic into the dough for a savory twist.

Storage

Store cooled bagels in an airtight container at room temperature for up to 3 days.

For longer storage, freeze individually wrapped bagels for up to 3 months.

Reheating

Toast directly from room temperature or frozen.
Warm in a 350°F (175°C) oven for 8–10 minutes.
Slice before freezing for easy toasting.

Serving Suggestions

These sourdough bagels pair perfectly with:

Cream cheese
Smoked salmon
Avocado
Fried or scrambled eggs
Bacon and cheddar
Peanut butter
Strawberry jam
Honey butter
Turkey and Swiss cheese
Fresh tomato and cucumber

Nutrition Information (Approximate Per Bagel)

Calories: 280
Protein: 10g
Carbohydrates: 55g
Fat: 2g
Saturated Fat: 0g
Fiber: 2g
Sugar: 3g
Sodium: 390mg

Frequently Asked Questions

Can I refrigerate the dough overnight?

Yes. After shaping the bagels, refrigerate them overnight for a slower fermentation and enhanced flavor. Boil and bake them directly from the refrigerator the next morning.

Why do bagels need to be boiled?

Boiling creates the signature chewy crust by gelatinizing the starches on the surface before baking.

Can I use all-purpose flour?

Yes, but bread flour is recommended because its higher protein content produces a chewier texture.

How do I know my sourdough starter is ready?

A mature starter should double in size within 4–8 hours after feeding and pass the float test, indicating it’s active enough for baking.

Can I freeze baked bagels?

Absolutely. Cool completely, wrap each bagel tightly, and freeze for up to three months. Toast or warm directly from frozen for the best texture.

Final Thoughts

Easy Sourdough Bagels are a rewarding homemade bread with a crisp, golden crust, chewy interior, and rich sourdough flavor. Whether topped with classic everything seasoning, sweet cinnamon sugar, or savory cheese, these bagels are versatile, freezer-friendly, and perfect for breakfast, brunch, or sandwiches. With a little patience and an active sourdough starter, you’ll enjoy bakery-quality bagels fresh from your own oven.