Name: Homemade Sourdough Bagels
Prep time: 45 min
Cook time: 18 min
Total time: 420 min
Ingredients: 4 cups Bread Flour (Measured and leveled, room temperature); 1.5 cups Warm Water (About 95–105°F (35–40°C), not hot); 1 tablespoon Salt (Fine sea salt or kosher, measured); 1 tablespoon Sesame Seeds (Optional, for topping); 1 tablespoon Everything Seasoning (Optional, for topping)

Jump to Recipe

Creamy on the inside, golden and chewy on the outside, these Homemade Sourdough Bagels hit all the comfort-food sweet spots and are surprisingly simple to make. If you’ve ever wanted bakery-quality bagels but didn’t want to leave the house or spend a fortune, this recipe delivers a crisp crust and a pleasantly tangy crumb that’s perfect for everything from avocado toast to classic lox and cream cheese. Fun fact: sourdough bagels get their signature tang from a well-fed starter — and a little patience pays off in big flavor. If you enjoy pairing baked goods with light confections, you might also like my take on the best butter mints homemade for a sweet bite alongside your breakfast spread. This recipe is family-friendly, straightforward, and quicker to assemble than you might think—let’s get baking!

What is Homemade Sourdough Bagels?

What’s in a name? Homemade Sourdough Bagels are exactly what they sound like: bagels made at home using a sourdough starter for flavor and rise. Curious where the sourdough tang comes from? Think of friendly wild yeasts and lactic acid bacteria doing all the heavy lifting overnight. Why call them sourdough bagels instead of plain bagels — is it just hipster charm or delicious science? Maybe both! And if you’ve ever heard that “the way to a man’s heart is through his stomach,” you’ll understand why these chewy, flavorful rounds might be a romance starter. Give them a try and see how quickly they disappear at your next breakfast.

Why You’ll Love This

There are three simple reasons these bagels will become a staple in your kitchen. First, the main highlight is the perfect balance of chewy interior and crisp, shiny crust that only a quick boil and a hot oven can produce. Second, making bagels at home is a real cost-saver compared to artisan bakery prices — you can stretch a few basic pantry staples into a whole batch. Third, the toppings and fillings are where the fun begins: everything seasoning, sesame seeds, or a smear of cream cheese and smoked salmon all sing with the sourdough tang. Compared to other sweet sourdough treats like my delicious sourdough cinnamon rolls, these bagels are more savory and versatile, perfect for sandwiches or breakfasts on the go. Try them — you’ll be making them regularly.

How to Make:

Quick Overview

This recipe is easy, delicious, and satisfying because it uses just a few staple ingredients and a simple technique: mix, knead, rise, shape, boil, and bake. The result is a chewy, slightly tangy bagel with a crisp outer shell. Preparation time is mostly hands-off with a 4–6 hour rise; expect about 45 minutes active work and 20–25 minutes for boiling and baking.

Approximate times:
Prep time: 30–45 minutes active
Rise time: 4–6 hours
Cook time: 15–18 minutes per batch
Total time: about 5–7 hours (mostly unattended)

Ingredients

4 cups Bread Flour — measured and leveled, room temperature
1.5 cups Warm Water — about 95–105°F (35–40°C), not hot
1 tablespoon Salt — fine sea salt or kosher, measured
1 tablespoon Sesame Seeds — optional, for topping
1 tablespoon Everything Seasoning — optional, for topping

Directions

Mix the flour, water, and salt in a mixing bowl until a shaggy dough forms. Use a wooden spoon or your hands to bring everything together. If the dough feels too dry, add a teaspoon of water at a time until it comes together.
Knead the dough for about 10 minutes until smooth and elastic. You can knead by hand on a lightly floured surface or use a stand mixer with a dough hook. Look for a stretchy, slightly tacky dough that springs back when poked.
Let the dough rise for 4–6 hours until doubled in size. Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and leave it at room temperature. The exact time depends on your starter activity and room temperature.
Divide the dough into 8 equal pieces and shape each into a ball. Use a bench scraper or knife to portion the dough, then roll each piece under your palm to form smooth balls.
Poke a hole in the center of each ball and stretch to form a bagel shape. Use your thumb to make a hole, then rotate and gently widen it until the hole is about 1.5–2 inches wide (it will shrink slightly when boiled).
Boil each bagel in simmering water for 1–2 minutes on each side. Bring a large pot of water to a gentle simmer (not a rolling boil). Boil 2–3 bagels at a time, flipping once. This step creates the shiny crust and chewy texture.
Preheat the oven to 450°F (230°C) and place boiled bagels on a baking sheet. Line the sheet with parchment paper and arrange bagels with space between them. If using toppings, brush the tops lightly with water or egg wash and sprinkle seeds now.
Bake for 15–18 minutes until golden brown, flipping halfway through. Rotate the sheet if necessary to ensure even browning. The bagels should sound slightly hollow when tapped.
Let cool slightly before serving. Cool on a wire rack for 10–15 minutes so the crumb sets. Enjoy your homemade sourdough bagels!

Homemade Sourdough Bagels

What to Serve With

Bagels are a blank canvas. Classic pairings include cream cheese and smoked salmon, capers, thinly sliced red onion, and dill. For a heartier breakfast, try them with scrambled eggs, avocado, and tomato. Sweet options: a smear of butter and honey or fruit jam pairs well with a mildly tangy sourdough bagel. Serve alongside a crisp green salad for lunch, or offer pickles and sharp cheddar for a savory sandwich. For drinks, coffee, black tea, or a citrusy sparkling water balance the richness.

Top Tips for Perfecting

Use bread flour for better gluten structure and chewiness; all-purpose flour can work but produces a softer chew.
Warm water helps kick-start fermentation, but avoid temperatures above 120°F to protect the natural yeasts.
If your dough is sticky, resist the urge to add too much flour; lightly oiling your hands helps with shaping.
Boil at a simmer, not a boil, to prevent the bagels from becoming misshapen.
For extra shine, brush with an egg wash before baking; for a vegan option, use water or aquafaba.
If you want extra tang, extend the initial rise in the refrigerator overnight — this deepens flavor.
Common mistake: underbaking. Make sure bagels have a deep golden color for the best texture.

Storing and Reheating Tips

Refrigeration: Store cooled bagels in an airtight container or resealable bag at room temperature for up to 2 days. For best texture, avoid the fridge for short-term storage as it can dry baked goods.

Freezing: Slice cooled bagels and freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or toast directly from frozen.

Reheating: For fresh-crisp texture, slice and toast bagels in a toaster or under a broiler for 1–3 minutes. To revive a whole bagel, wrap in foil and heat at 350°F (175°C) for 8–10 minutes.

FAQs

Can I use all-purpose flour instead of bread flour?
Yes, you can, but expect a slightly softer, less chewy texture. Bread flour gives a better chew because of its higher protein content.

Do I need an active sourdough starter for this recipe?
This recipe assumes you’re using a sourdough-fed environment for flavor. If you don’t have an active starter, you can use instant yeast instead (about 1.5 teaspoons) but the flavor will be less tangy.

Why do you boil bagels before baking?
Boiling sets the crust quickly and gives bagels their characteristic shiny, chewy exterior. It also helps the bagel rise and creates a seal that locks in moisture.

Can I make the dough ahead of time?
Yes. After kneading, refrigerate the dough for an overnight slow rise (8–12 hours) to deepen flavor. Bring back to room temperature before shaping and proceed with the recipe.

How do I know when bagels are done baking?
They should be deeply golden brown and sound slightly hollow when tapped on the bottom. If unsure, bake 2–3 minutes longer and check again.

Conclusion

These Homemade Sourdough Bagels are worth the modest time investment: chewy, tangy, and endlessly adaptable for breakfasts, lunches, and snacks. They’re simple enough for a weekend project, affordable compared with store-bought artisan bagels, and a real crowd-pleaser when you want something fresh from your oven. If you’d like an overnight approach or another sourdough variation, I recommend checking this helpful recipe for additional technique tips at Sourdough Bagels – Easy Overnight! – Little Spoon Farm. Give these bagels a try and share them with family and friends — they disappear fast!