These homemade sourdough bagels are soft on the inside, perfectly chewy on the outside, and packed with rich flavor from naturally fermented sourdough starter. With no commercial yeast required, they develop a delicious depth of flavor overnight while still remaining simple enough for beginner bakers. Whether topped with sesame seeds, everything seasoning, or cinnamon sugar, these bagels make an irresistible breakfast or snack fresh from the oven.
Why You’ll Love This Recipe
Made with active sourdough starter and no commercial yeast
Perfectly chewy texture with a thin crisp crust
Easy overnight fermentation fits into your schedule
Great for customizing with sweet or savory toppings
Freezer-friendly and ideal for meal prep
Beginner-friendly with simple step-by-step instructions
Delicious fresh, toasted, or topped with cream cheese and butter
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough:
150 g active sourdough starter
250 g warm water
24 g granulated sugar
500 g bread flour
9 g fine sea salt
Cooking spray or oil for greasing
For the water bath:
20 g honey
For toppings:
Sesame seeds
Poppy seeds
Everything bagel seasoning
Flax seeds
Sunflower seeds
Optional cinnamon raisin variation:
6 g ground cinnamon
80 g raisins soaked in warm water and drained
Directions
In a large mixing bowl, whisk together the active sourdough starter, warm water, and sugar until combined.
Add the bread flour and fine sea salt. Mix until a rough, stiff dough forms. Knead briefly by hand or with a stand mixer fitted with a dough hook for about 5–6 minutes.
Cover the dough with a damp towel and let it rest for 45 minutes to 1 hour. This helps relax the gluten and makes shaping easier.
After resting, shape the dough into a smooth ball. Cover the bowl lightly with oiled plastic wrap and allow the dough to rise overnight at room temperature until doubled in size. This usually takes 8–12 hours depending on room temperature.
Line a baking sheet with parchment paper and lightly grease it.
Turn the dough onto a clean surface and divide it into 8 equal pieces, about 115 g each. Shape each piece into a ball and let rest for 10–15 minutes.
To shape the bagels, poke a hole through the center of each dough ball and gently stretch it into a ring shape.
Cover the shaped bagels and let them rest for another 15–20 minutes while you prepare the water bath.
Preheat the oven to 425°F (220°C). Bring a medium pot of water to a boil and stir in the honey.
Boil 2–3 bagels at a time for about 30 seconds per side for a lighter crust or up to 1 minute per side for extra chewiness.
Remove the bagels with a slotted spoon and place them back on the prepared baking sheet.
While still slightly wet, dip the tops into your chosen toppings.
Bake for 20–25 minutes until golden brown. Cool slightly before serving warm.
Servings and timing
Servings: 8 bagels
Prep Time: 15 hours
Cook Time: 20–25 minutes
Total Time: About 15 hours 25 minutes
Variations
Cinnamon Raisin: Add cinnamon to the dough and fold in soaked raisins before shaping.
Everything Bagels: Coat with everything bagel seasoning after boiling.
Sesame Seed: Dip into toasted sesame seeds for classic flavor.
Cheese Bagels: Sprinkle shredded cheddar cheese on top before baking.
Jalapeño Cheddar: Mix diced jalapeños into the dough and top with cheese.
Plain Bagels: Skip toppings for a simple bakery-style finish.
Storage/Reheating
Store the cooled bagels in an airtight bag or container at room temperature for up to 2 days.
For longer storage, freeze whole or sliced bagels wrapped tightly in plastic wrap and foil for up to 3 months.
To reheat, toast sliced bagels directly from frozen or warm whole bagels in a 350°F oven for about 8–10 minutes.
FAQs
Can I make sourdough bagels without yeast?
Yes, this recipe uses only active sourdough starter for natural fermentation.
Why is my dough so stiff?
Bagel dough is naturally low hydration, which creates the signature chewy texture.
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour gives the best chewy consistency.
Why do bagels need to be boiled?
Boiling sets the crust and creates the classic chewy texture.
Can I refrigerate the dough overnight?
Yes, cold dough is easier to shape and develops extra flavor.
How do I prevent toppings from falling off?
Add toppings while the boiled bagels are still wet.
Can I freeze sourdough bagels?
Absolutely. Freeze them whole or sliced for easy reheating.
Why did my bagel holes close during baking?
The holes were likely too small before proofing and baking.
Can I make sweet bagels with this recipe?
Yes, cinnamon raisin and chocolate chip versions work very well.
How do I know when the bagels are done baking?
They should be deep golden brown and feel light when lifted.
Conclusion
These sourdough bagels are everything a homemade bagel should be: chewy, flavorful, and deeply satisfying. The overnight fermentation gives them incredible texture and taste while keeping the process simple and manageable. Whether you enjoy them plain, topped with seeds, or customized with sweet additions, this recipe delivers bakery-quality bagels right from your own kitchen.
These homemade sourdough bagels are soft on the inside, perfectly chewy on the outside, and naturally fermented for rich flavor without commercial yeast. Easy enough for beginners, they are ideal for breakfast, meal prep, or customizing with your favorite toppings.
Total Time:15 hours 25 minutes
Yield:8 bagels
Ingredients
150 g active sourdough starter
250 g warm water
24 g granulated sugar
500 g bread flour
9 g fine sea salt
Cooking spray or oil for greasing
20 g honey (for the water bath)
Sesame seeds, for topping
Poppy seeds, for topping
Everything bagel seasoning, for topping
Flax seeds, for topping
Sunflower seeds, for topping
6 g ground cinnamon (optional cinnamon raisin variation)
80 g raisins soaked in warm water and drained (optional cinnamon raisin variation)
Instructions
In a large mixing bowl, whisk together the active sourdough starter, warm water, and sugar until combined.
Add the bread flour and fine sea salt. Mix until a rough stiff dough forms.
Knead the dough by hand or with a stand mixer fitted with a dough hook for 5 to 6 minutes.
Cover the dough with a damp towel and let it rest for 45 minutes to 1 hour.
Shape the dough into a smooth ball and cover the bowl with lightly oiled plastic wrap.
Allow the dough to rise overnight at room temperature for 8 to 12 hours until doubled in size.
Line a baking sheet with parchment paper and lightly grease it.
Turn the dough onto a clean surface and divide into 8 equal portions.
Shape each piece into a ball and let rest for 10 to 15 minutes.
Poke a hole through the center of each dough ball and gently stretch into bagel shapes.
Cover and rest the shaped bagels for another 15 to 20 minutes.
Preheat the oven to 425°F (220°C).
Bring a medium pot of water to a boil and stir in the honey.
Boil 2 to 3 bagels at a time for 30 seconds to 1 minute per side.
Remove the bagels with a slotted spoon and place them on the prepared baking sheet.
While still wet, dip the tops into your desired toppings.
Bake for 20 to 25 minutes until deep golden brown.
Allow the bagels to cool slightly before serving warm or toasted.
Notes
Bagel dough is intentionally stiff to create the classic chewy texture.
Boiling the bagels before baking helps develop their signature crust.
Cold fermenting the dough overnight in the refrigerator adds extra flavor.
Top bagels immediately after boiling so toppings stick properly.
For cinnamon raisin bagels, mix cinnamon into the dough and fold in drained raisins before shaping.
Freeze sliced bagels for quick reheating and easy breakfasts.
Toast leftover bagels to restore crispness and texture.
Bagels are done when deeply golden and light when lifted.
