Sourdough Bagels

April 20, 2026

These Sourdough Bagels are my favorite way to bring that bakery-style chew and flavor into my own kitchen. They’re golden on the outside, soft inside, and have just the right tang from the starter. Nothing beats one fresh out of the oven with a little butter.

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This image shows a close-up view of freshly baked sourdough bagels arranged on a cooling rack. The bagels have a golden-brown crust, with some topped with sesame seeds and others with an everything seasoning mix. Behind the bagels, there’s a bowl of cream cheese with a wooden spreader on a piece of crinkled parchment paper. The natural lighting gives the bagels a warm, rustic look, highlighting their texture and toppings.

Why This Recipe Works

I love making these sourdough bagels because they bring that classic bakery flavor right into my kitchen, without the overnight wait. Here’s what makes them special:

Chewy, Golden Crust: That quick boil in baking soda water gives these bagels their signature chewy bite and glossy finish. It’s the same kind of texture I love in my Sourdough Dinner Rolls, only with a little more crunch on the outside.
Deep Sourdough Flavor: The natural tang from the starter gives these bagels a flavor that’s rich and balanced. It’s not too sour, just enough to make every bite interesting and satisfying.
Same-Day Simplicity: No overnight proofing here – these bagels are ready the same day you mix the dough. It’s a time-saver, just like my Same-Day Sourdough Sandwich Bread, and still delivers that homemade sourdough goodness.
Perfect for Any Topping: Whether you go classic with cream cheese or pile on avocado and eggs, these bagels hold up beautifully. Their sturdy texture makes them perfect for both sweet and savory toppings.
A Joy to Make: From kneading to shaping to that satisfying boil, this recipe feels hands-on in the best way. Watching them puff up in the oven never gets old, and the smell alone is worth it.

“Freshly baked sourdough bagels on a cooling rack, some topped with sesame seeds and others with everything but the bagel seasoning. One bagel is sliced open to show the soft interior. A small bowl of cream cheese with a spreader sits beside the bagels on a piece of parchment paper.”

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Ingredients

Bread Flour – I like using King Arthur bread flour because its high protein content gives the bagels their signature chewy texture and strong structure. You can use all-purpose flour if that’s what you have, but the bagels will be a bit softer.
Active Sourdough Starter – This is what gives the bagels their rise and tangy flavor. Make sure your starter is bubbly and active before mixing. If it’s sluggish, feed it a few hours ahead of time.
Warm Water – Slightly warm water (around 90°F or 32°C) helps the starter activate and makes the dough easier to knead. Avoid hot water, which can harm the natural yeast.
Honey or Sugar – Optional, but I like adding a touch for a hint of sweetness and a deeper golden color. You can use maple syrup or brown sugar instead if you prefer.
Baking Soda and Brown Sugar (for boiling) – These go into the boiling water to create that classic shiny, chewy crust. The baking soda helps with browning, while the brown sugar adds a subtle caramel note.
Toppings (optional) – Sesame seeds, poppy seeds, everything seasoning, or even shredded cheese all work great. You can also leave them plain for a simple, classic bagel.

For full list of ingredients and instructions, see recipe card below.

Instructions

Mix the Dough: Combine bread flour, warm water, active sourdough starter, salt, and honey (if using) in a large mixing bowl. Mix until a shaggy dough forms, then knead for 8–10 minutes until smooth and elastic. You can use a stand mixer with a dough hook to make this step easier
Stretch & Fold, Then Rise: Cover the bowl with a damp towel or plastic wrap and let the dough rest for 30 minutes. Perform 3 sets of stretch and folds, spaced about 30 minutes apart. After the final fold, let the dough rise at room temperature for 3–6 hours, or until it has doubled in size. For a quicker rise, use a proofing mat set to 95–100°F. This is the one I use, and I love it!

sourdough bagel dough is resting in a mason cash bowl on a wooden board, with a black heating pad for proofing dough on it.

Shape the Bagels: Once the dough has risen, divide it into 8 equal pieces. Roll each piece into a smooth ball and place them on a parchment-lined baking sheet. Cover and let them rise for 30–60 minutes, or until puffy and nearly doubled. Gently flatten each ball, then poke a hole in the center with your finger and stretch it to form a ring shape.

Boil the Bagels: Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add 1 tablespoon of baking soda and 1 tablespoon of brown sugar. Boil each bagel for 1 minute per side. This step creates the chewy crust and glossy finish that make bagels so distinct.

Bake the Bagels: Transfer the boiled bagels back to the baking sheet. Sprinkle with your favorite toppings, such as sesame seeds, poppy seeds, or everything seasoning. Bake for 20–25 minutes, or until golden brown.
Cool & Serve: Let the bagels cool completely on a wire rack before slicing. Enjoy them fresh, toasted, or topped with your favorite spreads and fillings.

For full list of ingredients and instructions, see recipe card below.

Substitutions & Variations

Here are some of my favorite substitutions and variations:

Flavor Mix-Ins: I like to knead in extras like dried blueberries, cinnamon and raisins, or shredded cheddar and jalapeños before shaping. You can also try garlic powder, onion flakes, or herbs for a savory batch.
Sweet Bagels: Try adding a spoonful of honey or brown sugar to the dough for a touch of sweetness. Mix in chocolate chips, white chocolate and matcha, or even chopped dried fruit for a fun twist.
Savory Bagels: You can fold in shredded cheese, minced garlic, or chopped sun-dried tomatoes right into the dough. Sprinkle everything seasoning, sesame seeds, or poppy seeds on top before baking for extra flavor.
Toppings to Try: I like to brush the boiled bagels with an egg wash before adding toppings – it helps them stick and gives a nice shine. Sesame, everything seasoning, or coarse salt are all great choices.
Serving Ideas: These bagels make the best breakfast sandwiches with eggs and cheese, or you can go classic with cream cheese and lox. For something sweet, spread butter and cinnamon sugar or top with Nutella and banana slices.

What to Serve with Sourdough Bagels

Breakfast

These sourdough bagels make a cozy breakfast spread when served alongside something warm and hearty. We love pairing them with a slice of Sourdough Strata for a savory start to the day.
For a sweeter brunch table, try them with Berry Croissant Bake or a batch of Sourdough Discard Scone Recipe for a mix of textures and flavors.
They also fit beautifully into a holiday breakfast with Sourdough Hot Cross Buns for a touch of sweetness next to your favorite spreads.

Appetizers

For a brunch or lunch gathering, serve mini bagel sandwiches alongside Smoked Salmon Crostini for a deli-style spread.
We also like to serve them with Cheesy Sourdough Garlic Bombs or Honey-roasted Carrots with Goat Cheese for a warm, comforting mix of flavors.
If you’re planning a cozy meal, pair your bagels with a bowl of Dill Pickle Soup with Kielbasa for something hearty and unexpected.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, but the texture will be slightly softer. Bread flour gives bagels their classic chewy bite because of its higher protein content, so it’s worth using if you have it.

Why do I need to boil the bagels before baking?

Boiling helps set the crust and gives bagels their signature chewiness. The baking soda and brown sugar in the water also help them brown beautifully in the oven.

Can I make the dough the night before?

Yes. After the first rise, you can refrigerate the dough for up to 12 hours. Let it come to room temperature before shaping, boiling, and baking.

How do I know when my sourdough starter is ready to use?

Your starter should be bubbly, active, and have doubled in size after feeding. If it floats when you drop a small spoonful into water, it’s ready to bake with.

What toppings work best on sourdough bagels?

Sesame seeds, poppy seeds, and everything seasoning are all great choices. For something sweet, try cinnamon sugar or a light brush of honey before baking.

Can I make mini bagels with this recipe?

Yes, just divide the dough into 12 smaller pieces instead of 8. Reduce the boiling time slightly and bake for a few minutes less, keeping an eye on the color.

Why are my bagels flat after baking?

Flat bagels usually mean the dough was over-proofed or handled too roughly before boiling. Try shortening the final rise time and be gentle when shaping.

How long do they keep?

Store bagels in a paper bag or airtight container at room temperature for up to 2 days. For longer storage, freeze them and toast straight from the freezer when ready to eat.

More Recipes You’ll Enjoy

Sourdough Cinnamon Rolls – Fermentation adds flavor depth to cinnamon buns. Soft rolls layered with cinnamon sugar, baked golden-brown, gooey, and topped with mascarpone cheese icing.
Sourdough Poppy Seed Roll – A soft, buttery Slavic poppy seed rolls made with a gut-friendly sourdough twist. This naturally fermented poppy seed roll features a sweet stiff levain, rich homemade filling, and beautiful golden swirls.
Sourdough Chocolate Chip Croissant Bread – This chocolate chip sourdough croissant bread combines flaky croissant-style layers with a tender sourdough crumb and pockets of melty chocolate.
Sourdough Cornbread – Sourdough cornbread recipe is perfect for using up that extra sourdough discard in your fridge. The result is a moist, flavorful bread with just the right amount of sweetness.

If you try this Sourdough Bagels recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lizasfarmhouse!