This post may contain affiliate links . Read my full Disclosure Policy.
These Sourdough Bagels are chewy and delicious! They encompass everything you love about bagels but are leavened with active sourdough starter for a natural rise and signature sourdough flavor. With this recipe, you can make classic plain bagels or add your favorite seasonings and toppings.
I know it may seem intimidating to make bagels, but I promise they are pretty easy to make and use basic household ingredients you probably have on hand! They pair well with butter or cream cheese, or you can use them to make breakfast sandwiches with your favorite fillings like an over-easy egg and bacon. If you can make sourdough bread, you can easily make these bagels!
Why do you boil bagels before baking?
Boiling bagels might seem like just an extra step, but it’s what gives bagels that chewy texture and shiny crust we all love. When you boil them briefly before baking, it sets the outside layer, so they stay moist inside and get that perfect chewiness. Plus, it pre-cooks the outside, so they get a nice crispy crust in the oven.
Tools to make Sourdough Bagels
Stand Mixer– Using a stand mixer makes kneading the dough easy. If you don’t have a stand mixer you can also knead the dough by hand.
Bench Scraper – Using a bench scraper helps you divide the dough into 12 equal sections.
Silicone Baking Mats – These mats are great because the dough does not stick to them, making it easier to work with the bagels.
Ingredients for Sourdough Bagels
- Bread flour- I like to use bread flour for this recipe to get the best chewy texture. In a pinch you can use all purpose flour.
- Active Starter – An active starter means that it has been recently fed, bubbly, and doubled in size. Learn more about your starter here!
- Water
- Sugar- This helps balance the tang of the starter and adds just a hint of sweetness.
- Salt – any type of salt works here.
- Optional flavors and toppings
Sourdough bagel flavor ideas
While I love a classic plain bagel it is fun to add different flavors and toppings to the bagels. The toppings are added to the bagels after they are boiled, before baking them in the oven. You can make all the bagels the same, or have fun with different flavors! It can be fun to do some savory and some sweet! Here are a few flavor ideas for you to try:
- Shredded Cheese -You can use any type of cheese you like, but I love cheddar, pepper jack, or colby cheese. Sprinkle the shredded cheese on top of the bagel.
- Everything But the Bagel Seasoning– To easily get the seasoning all over the bagel I like to pour some seasoning on a plate and dip the boiled bagel into the seasoning. This gives the bagel an even coat.
- Jalapeno & cheddar cheese – Sprinkle the cheese and set the jalapeno slices on top of the bagel. I prefer to use pickled jalapenos but fresh works too. (If you love this flavor combination, be sure to checkout my Jalapeno Cheddar Bacon Sourdough Bread recipe.)
- Cinnamon and sugar – Using the same technique as the seasoning above, add the cinnamon and sugar to a plate and then dip the top of the boiled bagel into the cinnamon and sugar mixture.
Step-by-step instructions to make Sourdough Bagels
First, add all the ingredients, except the toppings to your stand mixer bowl. Using your dough hook, knead the dough for about 20 minutes or until the dough can pass the windowpane test. The windowpane test is used to see how well the gluten has developed. When the dough is able to stretch thin enough that you can see light through, without it tearing, it has passed. You can also mix this dough in a bowl and then knead by hand.
Transfer the dough to a large bowl and let it rise on the counter overnight covered until doubled in size. This will take about 8-10 hours depending on the temperature of your house. At 75F my dough doubled in 8 hours.
Once doubled in size, punch down the dough and divide it into 12 equal sections. I like to use a bench scraper for this.
Taking one section at a time, form the dough into a ball by pulling the sides to the middle of the dough and then flipping it over. With your hand in a cupping shape rotate the dough ball a few times in a circle. Repeat with the remaining 11.
Poke a hole in the middle of the dough and then using both pointer fingers, inserted on each side, rotate your fingers around each other making a hole in the middle of the dough.
Place the bagels on a silicone baking mat. Trust me, the bagels are easier to pick up this way when boiling them because the dough doesn’t stick to the mats! You can also use lightly greased parchment paper, but you may have some trouble with the dough sticking.
Cover with a slightly damp tea towel and let the bagels rise for another 30 minutes to an hour to get puffy.
After the bagels have had a chance to rise, preheat your oven to 425F. Then, bring a large pot of water to a boil and add 1 tablespoon of baking soda. Add a few bagels at a time boiling them for about 1 minute on each side.
Place the bagels back on the silicone baking mats on top of a sheet pan. Add seasonings or cheeses of choice to the tops (see notes on flavor options above for tips on adding to bagels).
Bake for 18-20 mins or until lightly browned.
Let the bagels cool and then enjoy with butter or cream cheese!
Tips for Success
- Use a silicone baking mat to proof the bagels on. The dough does not stick to the mat, unlike what sometimes happens with parchment paper. In a pinch, you can use parchment paper but it is not my favorite option.
- Find a warm spot to proof the dough overnight. You want to make sure the dough is airy and doubled in size before moving forward.
- Knead the dough until it passes the windowpane test. This ensures proper gluten development in the dough.
- Use your sourdough starter at peak. Using a bubbly and active starter will set you up for success and help your dough to rise.
How to store Sourdough Bagels
You can store these bagels on the counter in a plastic or paper bag for about two to three days. To store the bagels longer, you can freeze them for three to four months. You can either freeze them whole or sliced, and then add them to a freezer gallon bag. To defrost the bagels pop them in your toaster or oven on a low setting.
More sourdough breakfast ideas:
Lemon Blueberry Sourdough Protein Pancakes – Packed with 10 grams of protein per pancake, they are sweet, citrusy, and a great high-protein option the whole family will love!
Fluffy Sourdough Pancakes– A classic sourdough pancake that is delicious and fluffy.
Sourdough Breakfast Casserole – This casserole is packed full of vegetables, healthy fats, and protein. It is a great meal prep option or to feed a crowd!
Crunchy Sourdough Granola – This granola is so good on top of yogurt with fruit! It is crunchy and full of oats, nuts, and seeds, and naturally sweetened with maple syrup.
Sourdough Bagels
Equipment
Ingredients
- 750 grams bread flour, 5 ¼ cups
- 150 grams starter, ½ cup + 2 Tablespoons
- 400 grams water, 1 ¾ cups
- 15 grams sugar, 1 tablespoon
- 15 grams salt, 2 ½ teaspoons
- Optional toppings
- 14 grams baking soda added to boiling water, 1 Tablespoon
Instructions
- Knead all ingredients together (except the baking soda) for about 20 mins in a stand mixer or by hand. Dough should be able to pass the windowpane test meaning when the dough is stretched out thin you can see light through without it tearing. The dough should feel soft and pliable.750 grams bread flour, 150 grams starter, 400 grams water, 15 grams sugar, 15 grams salt
- Transfer to a large bowl and let rise on the counter covered overnight until doubled in size. This will take about 8-10 hours depending on the temperature of your house.
- Once doubled punched down the dough and divide into 12 equal sections. I like to use a bench scraper for this.
- Taking one section at a time form each into a ball by pulling the sides to the middle of the dough and then flipping it over and with a hand in cupping shape rotate the dough ball a few times in a circle. Repeat with the remaining 11.
- Poke a hole in the middle of the dough and then using both pointer fingers rotate your fingers around each other making a hole in the middle of the dough.
- Place the bagels on a silicone baking mat (preferred method) or a lightly greased parchment paper.
- Cover with a slightly damp tea towel and let rise for another 30 mins to an hour to get puffy.
- Boil water and then add 1 Tablespoon baking soda. Add a few bagels at a time boiling them for about 1 min each side. 14 grams baking soda added to boiling water
- Place back on the silicone baking mats and add seasonings and cheeses of choice to the tops.
- Bake at 425℉ for 18-20 mins until lightly browned
Notes
Topping ideas:
- Shredded Cheese -You can use any type of cheese you like, but I love cheddar, pepper jack, or colby cheese. Sprinkle the shredded cheese on top of the bagel.
- Everything But the Bagel Seasoning– To easily get the seasoning all over the bagel I like to pour some seasoning on a plate and dip the boiled bagel into the seasoning. This gives the bagel an even coat.
- Jalapeno & cheddar cheese – Sprinkle the cheese and set the jalapeno slices on top of the bagel. I prefer to use pickled jalapenos but fresh works too.
- Cinnamon and sugar – Using the same technique as the seasoning above, add the cinnamon and sugar to a plate and then dip the top of the boiled bagel into the cinnamon and sugar mixture.
Tips for success:
- Use a silicone baking mat to proof the bagels on. The dough does not stick to the mat, unlike what sometimes happens with parchment paper. In a pinch, you can use parchment paper but it is not my favorite option.
- Find a warm spot to proof the dough overnight. You want to make sure the dough is airy and doubled in size before moving forward.
- Knead the dough until it passes the windowpane test. This ensures proper gluten development in the dough.
- Use your sourdough starter at peak. Using a bubbly and active starter will set you up for success and help your dough to rise.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, what if there is sign that the dough is over proofed, how i can save it?
As long as they are not severely overproofed you can still bake them they might just bake a little flatter.
Do you use active starter or discard?
Wow! I just have to say what a perfect recipe!
We’ve lived in Jimena de la Frontera Cádiz Spain for 13 years and the one thing we miss from the USA is a REAL bagel. Now, thanks to your recipe we can indulge anytime we want.
Oh so fabulous!
I made jalapeno cheddar and Italian seasoning.
Thanks!
Thanks Stephanie! I’m so glad you liked them.
Active starter.
Do you think that after the bulk ferment you could cold ferment in the fridge overnight then boil and bake off in the morning? Has anyone tried this method already?
Yes!
Would using AP flour work for these? What difference would it make in the bagels?
Bread flour will produce a chewier texture but you can use all purpose.
I made these last evening and was very impressed with the results, even as a beginner! I think that I may try boiling for 30 sec each side next time as mine were just a teeeeensy bit too tough the next day. Do you know what would happen if you swapped out the sugar for honey? Maybe subtract that amount of water to keep the hydration the same? Overall, great recipe!!
I absolutely love this recipe! I have a big family and double it every time I make it – which is at least twice a week. How do I turn these into blueberry bagels? Or cinnamon raisin? I can add toppings easily but I’m unsure about add-ins…
These are 2 recipes I’m planning to work on! However in the mean time for the blueberries I would recommend adding about 50-75 grams of freeze dried blueberries so you don’t have to worry about the hydration of the dough changing. I would add in at the beginning with the remaining ingredients.
For the cinnamon raisin I would knead your dough for a little bit first and then knead in 1/4 cup to 1/2 cup raisins along with a little bit of cinnamon sugar. The cinnamon sugar will make the dough sweat a little bit which is fine.
These are great bagels! They did turn out a little small so I think next time I’ll divide the dough into 8-10 portions instead of 12. Also am curious to try what another commenter suggested regarding replacing some water with greek yogurt
Why don’t you do a cold fermentation?
You can if you wan’t but it’s not necessary since these rise on the counter all night.
These have a great flavor, but the dough is a little tough. It might be because I used my stand mixer for 20 minutes. I think this was too long.
I also did 20 minutes with my KitchenAid on speed 2 and it was perfect.
Hi thanks for sharing your recipes.
Have you tried replacing some or all your water with greek yogurt it gives a better rise and a softer texture.
Cheers from New Zealand 🇳🇿
I’ll have to try it out! Thanks for the suggestion.