Sourdough Bagel Recipe: How to Make Soft, Chewy Bagels at Home

A well-crafted sourdough bagel recipe transforms simple ingredients into a bakery-style treat with a crisp crust and perfectly chewy interior. Unlike yeasted bagels, sourdough bagels rely on a natural fermentation process, resulting in a deeper flavor, better texture, and improved digestibility.

In this step-by-step guide, you’ll learn everything you need to know to make the best homemade sourdough bagels. From feeding your sourdough starter to shaping, boiling, and baking, this recipe ensures bakery-quality results every time. Whether you prefer classic plain bagels, everything seasoning, or a cinnamon-raisin twist, this guide has you covered!

Let’s get started and make the best sourdough bagel recipe at home! 🥯✨

Introduction to Sourdough Bagels

What Are Sourdough Bagels?

Sourdough bagels are a naturally leavened version of traditional bagels, made using a sourdough starter instead of commercial yeast. The fermentation process not only enhances the flavor but also creates that signature chewy texture. Unlike store-bought bagels, which can sometimes be overly dense or dry, homemade sourdough bagels strike the perfect balance between crisp, soft, and chewy.

Why Choose Sourdough Over Yeasted Bagels?

There’s a reason why many bakers swear by sourdough when making bagels:

• Superior flavor – The slow fermentation process develops a deep, slightly tangy taste that you won’t get from instant yeast.
• Better texture – The natural leavening creates a chewy crumb and a thin, crispy crust.
• More digestible – The long fermentation breaks down gluten and phytic acid, making sourdough bagels gentler on the stomach.
• Longer shelf life – Thanks to its natural acidity, sourdough resists mold and stays fresh longer than conventional bagels.

What Makes a Sourdough Bagel Unique?

Unlike traditional bread, bagels are boiled before baking. This step is what gives them their shiny crust and dense interior. But with sourdough bagels, the real magic happens during fermentation. A slow overnight rise allows the wild yeast to work its magic, enhancing the flavor and texture in a way that quick-rise yeasted bagels simply can’t match.

Brief Overview of the Baking Process

Making sourdough bagels may seem like a lengthy process, but don’t worry—it’s easier than you think! Here’s a snapshot of what you’ll be doing:

1. Mix the dough – Combine sourdough starter, flour, water, salt, and a touch of sweetener.
2. First fermentation – Let the dough rise overnight to develop its signature flavor.
3. Shape the bagels – Divide the dough, roll it into balls, and poke a hole in the center.
4. Second rise – Let the shaped bagels rest for a short period before boiling.
5. Boil the bagels – This step creates the iconic bagel texture. Adding honey or malt syrup to the water enhances the crust’s flavor and color.
6. Bake to perfection – Pop them in the oven until golden brown and delicious.

Ingredients and Tools Needed

Essential Ingredients for Sourdough Bagels

The key to a great sourdough bagel recipe is using high-quality ingredients. Here’s what you’ll need:

For the Dough:

• ¾ cup (150g) active sourdough starter – Must be bubbly and well-fed.
• 1 cup + 2 teaspoons (250g) warm water – Around 85°F (29°C) for winter, 55°F (13°C) for summer.
• 2 tablespoons (24g) granulated sugar – Adds a touch of sweetness and helps fermentation.
• 4 cups + 2 tablespoons (500g) bread flour – High-protein flour (like King Arthur Bread Flour) gives bagels their chewy texture.
• 1 ½ teaspoons (9g) fine sea salt – Enhances flavor and strengthens the dough.

For the Boiling Water Bath:

• 1 tablespoon (20g) honey or malt syrup – Helps develop a shiny, golden crust.
• 8 cups (2 liters) water – Needed to boil the bagels before baking.

Optional Toppings:

• Everything bagel seasoning
• Sesame or poppy seeds
• Flax or sunflower seeds
• Cinnamon and sugar for a sweet twist

Kitchen Tools You’ll Need

Making sourdough bagels at home is easier with the right tools:
✔ Large mixing bowl – For combining ingredients.
✔ Dough scraper – Helps with handling the firm dough.
✔ Stand mixer (optional) – Speeds up kneading.
✔ Baking sheet lined with parchment paper – Prevents sticking.
✔ Large pot – For boiling bagels before baking.
✔ Slotted spoon – Makes removing boiled bagels easier.
✔ Wire cooling rack – Allows bagels to cool properly.

Investing in high-quality ingredients and tools makes all the difference when baking a top-notch sourdough bagel recipe. Now that we have everything ready, let’s talk about the sourdough starter!

Preparing the Sourdough Starter

How to Feed and Maintain an Active Sourdough Starter

A strong, active starter is essential for making sourdough bagels. If your starter isn’t at its peak, your bagels won’t rise properly. Here’s how to ensure your starter is in top shape:

1. Feed your starter 6-8 hours before making the dough, using a 1:1:1 ratio (starter, flour, and water).
2. Use warm water (around 80-85°F) to speed up fermentation if your kitchen is cold.
3. Look for signs of readiness – It should double in size, have a slightly domed top, and be filled with bubbles.
4. Perform the float test – Drop a small spoonful of starter into water. If it floats, it’s ready to use!

Signs That Your Starter Is Ready for Baking

A sluggish starter means dense bagels. Here are clear signs that your starter is active and ready:

• It smells slightly tangy with a hint of sweetness.
• It bubbles vigorously after feeding.
• It doubles or triples in size within 4-6 hours.

If your starter is weak, feed it for a few days before using it in your sourdough bagel recipe.

Can You Use Discard for Sourdough Bagels?

Using sourdough discard is great for pancakes or crackers, but not for bagels. The discard lacks the leavening power needed to create the right texture. Always use a freshly fed, active starter when making bagels.

Step-by-Step Sourdough Bagel Recipe

Making a sourdough bagel recipe from scratch might seem intimidating, but breaking it down into simple steps makes it totally manageable. With a little patience and planning, you’ll have perfectly chewy, golden-brown bagels in no time. Let’s get started!

Step 1: Mixing the Dough

The first step in creating flavorful, chewy sourdough bagels is properly mixing the dough. Unlike other bread recipes, bagel dough is stiff and low in hydration.

1. In a large mixing bowl, combine:
   • ¾ cup (150g) active sourdough starter
   • 1 cup + 2 teaspoons (250g) warm water
   • 2 tablespoons (24g) granulated sugar
2. Stir well, then add:
   • 4 cups + 2 tablespoons (500g) bread flour
   • 1 ½ teaspoons (9g) fine sea salt
3. Mix the ingredients until a rough, stiff dough forms. If needed, knead it briefly in the bowl to bring it together.
4. Cover with a damp towel and let rest for 1 hour at room temperature.

Pro Tip: Resist the urge to add more water! A dry dough is essential for the right texture.

Step 2: Bulk Fermentation

This stage develops the deep flavor that makes sourdough bagels so special.

• After the 1-hour rest, knead the dough for about 3-5 minutes until it becomes smoother.
• Cover the bowl and let the dough ferment at room temperature for 10-12 hours (overnight) until doubled in size.

Note: If your kitchen is warm, fermentation might happen faster. In that case, check the dough after 8 hours.

Step 3: Shaping the Bagels

Once your dough has risen overnight, it’s time to shape your bagels!

1. Turn the dough onto a clean surface and divide it into 8 equal pieces (about 115g each).
2. Roll each piece into a tight ball and let them rest for 10-15 minutes.
3. To shape, poke your finger through the center of each ball and gently stretch until the hole is about 1-2 inches wide.
4. Place shaped bagels onto a parchment-lined baking sheet, cover, and let them rest for 20 minutes.

Step 4: Boiling the Bagels

Boiling is what gives sourdough bagels their signature chewy crust.

1. Bring 8 cups of water to a boil in a large pot.
2. Add 1 tablespoon of honey or malt syrup (this enhances color and flavor).
3. Drop bagels in, a few at a time, and let them boil for 30 seconds per side.
4. Remove with a slotted spoon and place back on the baking sheet.

Step 5: Topping and Baking

Time to finish your bagels with a delicious crust!

1. While the bagels are still damp, dip them in your favorite toppings (sesame, poppy, everything bagel seasoning, etc.).
2. Bake in a preheated 425°F (220°C) oven for 20-25 minutes until golden brown.
3. Transfer to a wire rack to cool.

And that’s it! You’ve just made bakery-worthy sourdough bagels at home.

Variations and Flavor Combinations

One of the best things about making your own sourdough bagel recipe is the ability to customize the flavors. Whether you love a classic everything bagel or want to experiment with sweet or savory twists, there’s a variation for you. Let’s explore some delicious options!

Everything Bagel, Cinnamon Raisin, and Other Classics

While plain sourdough bagels are fantastic, these classic variations add a little something extra:

• Everything Bagel – Coat the bagels with a blend of sesame seeds, poppy seeds, dried garlic, dried onion, and sea salt before baking.
• Sesame or Poppy Seed – Dip the boiled bagels into sesame or poppy seeds for a simple yet flavorful crust.
• Cinnamon Raisin – Add 2 teaspoons of ground cinnamon to the dough and knead in ½ cup of soaked and dried raisins for a sweet, chewy twist.
• Garlic Parmesan – Sprinkle freshly grated Parmesan cheese and minced dried garlic on top before baking.
• Jalapeño Cheddar – Mix in ½ cup shredded cheddar and 1 finely diced jalapeño for a spicy, cheesy kick.

Vegan and Dairy-Free Adaptations

Traditional sourdough bagels are already dairy-free, but if you want to go fully plant-based, here are a few tips:

• Use maple syrup instead of honey in the boiling step.
• Skip the egg wash—instead, brush with water to help toppings stick.
• Try a vegan cheese for a dairy-free cheddar jalapeño version.

Savory vs. Sweet Sourdough Bagels

Want to balance between sweet and savory? Here are a few ideas:

🍯 Sweet: Blueberry, chocolate chip, pumpkin spice
🧄 Savory: Rosemary sea salt, sun-dried tomato basil, black pepper asiago

No matter your preference, a sourdough bagel recipe is the perfect base for experimenting with new flavors. Get creative and enjoy!

For even more creative bagel recipes, check out AllRecipes for inspiration!

How to Store and Serve Sourdough Bagels

Once you’ve baked a fresh batch of sourdough bagels, you’ll want to keep them tasting great for as long as possible. Here’s how to store, reheat, and serve them like a pro!

How to Keep Bagels Fresh

Homemade sourdough bagels are best eaten fresh, but if you have leftovers, follow these storage tips:

• At Room Temperature (Up to 2 Days): Store in an airtight plastic or paper bag at room temperature. Avoid the fridge—it makes bagels go stale faster.
• In the Freezer (Up to 3 Months): Slice bagels before freezing so you can toast them straight from the freezer. Wrap them tightly in plastic wrap, then place them in a zip-top bag.

Best Ways to Reheat Sourdough Bagels

Nobody likes a stale bagel! Here’s how to bring them back to life:

• Toaster: The quickest way to revive a bagel. Slice in half and toast on medium heat.
• Oven: Wrap the bagel in foil and warm at 350°F (175°C) for about 10 minutes.
• Microwave (If in a Hurry): Wrap in a damp paper towel and heat for 10-15 seconds.

Can You Freeze Sourdough Bagels?

Absolutely! Freezing is the best way to keep bagels fresh for longer. When you’re ready to eat, simply pop them in the toaster or oven—no need to thaw.

With these storage tips, your sourdough bagel recipe will stay fresh and delicious for days. Enjoy them with butter, cream cheese, or your favorite toppings! 🥯

Frequently Asked Questions (FAQs)

Even with a well-tested sourdough bagel recipe, you might still have some questions. Below are answers to common queries to help you bake the best homemade bagels.

Are There Sourdough Bagels?

Yes! Traditional bagels are made with commercial yeast, but sourdough bagels use a natural starter instead. This slow fermentation process enhances the flavor, texture, and digestibility. The result? A bagel that’s chewy on the inside, crispy on the outside, and packed with complex, tangy goodness.

Why Are Sourdough Bagels Better?

There are several reasons why bakers prefer sourdough bagels over yeasted ones:
✔ Better flavor – The natural fermentation process adds depth and tanginess.
✔ Chewier texture – The low-hydration dough and slow fermentation create the perfect chew.
✔ Healthier digestion – Sourdough fermentation breaks down gluten and phytic acid, making bagels easier on the stomach.
✔ Longer shelf life – Thanks to their acidity, sourdough bagels stay fresh longer than regular ones.

How Long Do Sourdough Bagels Last?

Fresh sourdough bagels are best enjoyed within 48 hours. However, you can store them for:

• Up to 2 days at room temperature in an airtight bag.
• Up to 3 months in the freezer – Just slice before freezing so you can toast them straight from frozen!

Why Are Sourdough Bagels Chewy?

The secret to their chewy texture lies in three key steps:

1. High-protein bread flour – More gluten = more chew.
2. Boiling before baking – This helps set the crust and locks in moisture.
3. Slow fermentation – Longer rise times develop a strong, elastic dough.

Want to try more bagel variations? Check out Food.com for more ideas and inspiration!

Final Thoughts: Why You Should Try This Sourdough Bagel Recipe

If you’ve made it this far, you’re ready to tackle the ultimate sourdough bagel recipe! Baking your own bagels may take time, but the flavor and texture are absolutely worth it. Plus, you get to control the ingredients, experiment with flavors, and enjoy fresh, homemade bagels any time you want.

Why You’ll Love This Recipe:

✔ No commercial yeast required—just natural fermentation!
✔ Chewy, golden-brown bagels with rich, complex flavors.
✔ Endless topping and mix-in possibilities.
✔ A healthier, more digestible alternative to store-bought bagels.

So what are you waiting for? Gather your ingredients, feed your starter, and start baking! Your homemade sourdough bagels will rival the best bakeries—and nothing beats the smell of fresh bagels straight from the oven. Happy baking! 🥯✨