Sourdough Bagels
These sourdough bagels are chewy on the outside, soft on the inside, and made with a simple overnight fermentation. If you’re looking for an easy sourdough bagel recipe you can make at home, this is a great place to start.
There’s something about making bagels from scratch that feels a little extra special.
This was my first attempt at sourdough bagels. They weren’t perfect. A few stuck to the pan. A few didn’t hold their shape quite right.
But they were good.
So good they didn’t last long.
What I Learned
If you’ve ever thought about trying sourdough bagels, here’s what I’d tell you after round one:
Don’t skip the boiling step—that’s what gives you that chewy texture
Make the hole larger than you think (it will shrink as they bake)
Slightly underproofed dough works better than overproofed
And use parchment paper… unless you want them sticking like mine did
It’s a process, but it’s a good one.
My Go-To Sourdough Bagel Recipe
I keep this recipe simple, but I’ve found one small tweak makes a difference:
I use a mix of 10g honey and 10g sugar for sweetness.
It adds just enough depth without making the bagels taste sweet.
If you’re ready to make them, here’s the full recipe:
Sourdough Bagel Recipe
These sourdough bagels are chewy on the outside, soft on the inside, and made with a simple overnight fermentation.
Ingredients
100g active sourdough starter
250g warm water
10g honey
10g + 1 Tbsp sugar
500g bread flour
10g salt
Optional toppings:
Everything bagel seasoning
Sesame seeds
Instructions
1. Mix the dough
Combine sourdough starter, warm water, honey, and 10g sugar. Add flour and salt. Mix until a stiff dough forms.
2. Knead
Knead 8–10 minutes, until smooth and firm.
3. First rise
Cover and rest 8–12 hours, or overnight, until puffy.
4. Shape
Divide into 8 pieces. Form into balls, then shape into bagels.
5. Rest
Let sit 20–45 minutes, until slightly puffed.
6. Boil
Boil 30–60 seconds per side in water with 1 tablespoon sugar. Then add optional toppings.
7. Bake
Bake at 425°F for 20–25 minutes, until golden.
How We Eat Them
My favorite way is simple.
A warm bagel, sliced open, with butter melting in.
A layer of homemade strawberry jam on top.
They don’t last long around here.
If you try these, I’d love to hear how they turn out.
Get the Full Recipe
I put together a clean, printable version of the full recipe with step-by-step instructions.
