If you love the tangy flavour of sourdough and the chewy bite of a New York-style bagel, you’re in for a treat. This homemade sourdough bagel recipe brings the best of both worlds into your kitchen — no commercial yeast required. Whether you’re an experienced sourdough baker or new to the process, this step-by-step guide will help you make perfect homemade bagels from scratch. This recipe will surely become part of your weekly routine, as it is an easy recipe, with a very flexible timeline.
These sourdough bagels can be made in many flavour variations. Some of our favourites include: Cheese, Jalapéno Cheddar, Everything Seasoning, Rosemary & Sea Salt, Chive & Onion- basically anything you want! They freeze very well, for making ahead to have on hand ready to go.
What You’ll Need For These Homemade Sourdough Bagels:
- Mixing Bowl
- Dough Whisk
- Baking Sheet
- Parchment Paper (Optional)
- Large Pot
- Measuring Cups
- Teaspoons
Ingredients Needed:
- 1/2 cup of Active Sourdough Starter- (Need a Sourdough Starter? Check out my FREE Guide)
- 1 1/4-1/2 cups of Warm Water
- 4 cups of Flour
- 1 Teaspoon of Salt
How to Make Homemade Sourdough Bagels:
Homemade Sourdough Bagels are relatively easy to make, and just require a few different steps in the cooking. First you boil, and then we bake! The dough itself is very straight forward. I used to use a method where I would knead the dough for 10 minutes in my mixer. Bagel dough is very stiff and this was really hard on both my mixer, and my arms. This method just uses a few stretch and folds- just like in a regular bread method, and it makes for a way easier process.
Mixing your Sourdough Bagel Dough:
Bagel dough is very stiff, it takes some work to initially get it mixed together. I prefer this method, over ones that use a stand mixer to knead. While the initial mix takes some elbow grease, it is very easy.
Start by putting 1 1/4 cup of warm water in your mixing bowl, and add in the 1/2 cup of active sourdough starter. The activity of your starter can vary, I have used mine passed peak when it is starting to fall. Bagels do not require as much strength to rise, as a bread so it is okay if it is starting to fall for this recipe. You do want it active, and not flat discard, this will achieve a nice fluffy bagel.
Once the liquids are mixed well, add the flour and salt. I add all 4 cups of flour and 1 tsp of salt directly to the liquid mixture. Then, begin mixing the dough together. The dough is very stiff, so it takes some effort to work it together. Start by mixing with a dough whisk or wooden spoon. Next, use wet hands to work the dough until the flour is fully incorporated. If needed, add a couple splashes of water to help bring the dough together. The dough is very shaggy, not smooth.
Flavour Variations: If you want to add different flavourings, mix a few directly into the dough. For things like cheese, I add it before baking as a topping. You can also add seasonings like “Everything Spice,” rosemary & sea salt, cinnamon raisin, blueberry, etc., now. This way, they mix into the dough and become much more flavourful. Plus, this method keeps the seasonings from falling all over the counter when you cut the bagels.
Stretch & Fold Series:
When the dough is mixed together, cover with a damp towel and allow to rest for 30 minutes. Then we will begin the stretch and fold series. Similar to a typical Sourdough Bread Method(- see mine here!). You are simply lifting the edges of the dough up and over, and each side until you have done every side. Allow the dough to rest for 30 minutes again, and repeat this series 2-3 more times.
Bulk Fermentation:
After the stretch and folds series is complete, it is time to let the dough bulk ferment. This timeline is very flexible, it can be anywhere from 8-12 hours. I prefer to make this dough up the night before, and allow it to bulk ferment overnight. Because it is such a stiff dough, it is harder to over proof.
Shaping Sourdough Bagels:
After the bulk ferment, it is time to shape the sourdough bagels! Bring the dough out on to a lightly floured surface. If you use too much flour, they can be harder to shape. If you have let your dough bulk ferment longer, and it has gotten sticky then more flour may be used to help shape. There are a number of ways you can shape bagels, I find this one to be the easiest.
Divide dough into 8 equal pieces, and roll each piece into a tight ball. Using your index finger poke a hole through the centre of the ball, using your other index finger poke it through towards your other index finger. Spin bagel dough around, working the hole larger in the centre. Place each bagel on a lined baking sheet- I sprinkle mine with a bit of flour. There is nothing more annoying then when you are going to boil them, and the bagels stick to the parchment. Once all of the bagels are shaped, cover with a kitchen towel and allow to rest for 1 hour.
How to Cook Homemade Sourdough Bagels:
Just before the 1 hour is up, set a large pot of water on the stove to boil, and preheat the oven to 375 F. When the pot of water has reached a boil, add 2 tbsps of honey. Boiling bagels is what gives them their distinct shiny crispy crust, with a soft chewy inside. I have seen recipes that only require baking, but I think it is worth it to boil them.
Boiling The Sourdough Bagels:
Place each bagel in the boiling water, for 30 seconds each side. then transferring back on to the baking sheet. Work in batches of 2-3, as you don’t want the water to drop in temperature too much, by over crowding. After the bagels have been boiled, it is time to bake them. If you are wanting to add any toppings – like cheese, now is the time.
Baking The Sourdough Bagels:
Then place in the oven at 375 F, for 20-25 minutes. Watching that the tops do not get too brown- or they will be harder. This might be a lower baking temperature, then many bagel recipes you see. I find the lower temperature makes for a softer bagel, and I really prefer the texture. Once finished, place on a cooling rack & enjoy! We love to enjoy our bagels with fresh goat milk cream cheese & chive blossoms!
Storage of Sourdough Bagels:
Store fresh on the counter in a sealed bag or container, for up to 7 days.
Bagels freeze very well, and can last for months in the freezer!
Homemade Sourdough Bagels
Ingredients
- ½ cup Active Sourdough Starter
- 1 ¼ – ½ cups Warm Water
- 1 tsp Salt
- 4 cups All Purpose Flour
- 2 tbsp Honey
Instructions
- In your mixing bowl add warm water, and the active sourdough starter.
- Mix until the sourdough starter is mixed in, and the water is milky looking.
- Add the flour and salt to the water and sourdough starter mixture.
- Mix well until dough comes together and flour is all worked in. Using wet hands to get it mixed together, works really well. It wont be a smooth dough, but it should be very stiff.
- If you cannot get the flour worked in, you can add more water just a splash at a time, until you can mix it fully.
- Allow dough to sit for 30 minutes.
- Do 2-3 sets of stretch and folds, 30 minutes apart and then allow the dough to bulk rise for 8 hours or overnight.
- Once the dough has been left to rise, line a baking sheet with parchment, and bring dough out onto a lightly floured surface.
- Divide dough into 8 equal pieces, and roll each piece into a ball.
- To shape the bagels, press your index finger into the centre of the dough ball, and spin it around on your index fingers, working the hole in the centre bigger.
- Place the shaped bagels on the prepared baking sheet, cover with a kitchen towel and let rest for 1 hour.
- When the hour is almost up, bring a large pot of water to boil and preheat your oven to 375F.
- Add 2 tbsps of honey to the boiling water.
- Once bagels have rested, boil bagels, working in batches of 2-3, on 30 seconds each side.
- Take bagels out of the boiling water and place on the baking sheet.
- If you are wanting to add cheese topping, or coat in everything seasoning do that now before they go into the oven.
- When all bagels have been boiled, bake them in the oven for 25 minutes.
- Allow to cool on a cooling rack and enjoy!
