Sourdough Bagels

There’s something magical about biting into a warm, homemade bagel—especially when it’s one you made from scratch with a tangy sourdough starter you’ve been nurturing like a kitchen pet. Sourdough bagels have a depth of flavor that can’t be matched by store-bought varieties. They’re chewy, golden, slightly crisp on the outside, and soft and airy on the inside. Every bite is like a little moment of victory in your day. And let’s be real—as a mom juggling a million things, any recipe that delivers both comfort and a sense of accomplishment is a winner in my book.

I still remember the first time I made sourdough bagels in my kitchen. My youngest was napping, my oldest was quietly coloring, and I thought, “Why not try making bagels today?” I had sourdough starter bubbling away on the counter, and we were going through a serious bagel phase. It turned out to be one of the most satisfying baking experiences I’ve ever had. The process is hands-on but in the most relaxing way. Kneading the dough, shaping the rings, boiling them until they puff up, and then sliding them into a hot oven—it’s almost therapeutic.

What makes this recipe really special is that I’m going to walk you through two different ways to make sourdough bagels. One uses an active sourdough starter (for the purists and weekend bakers who love the long ferment), and the other uses sourdough discard with a bit of yeast for a quicker, same-day option. So whether you’re in it for the long haul or need your bagel fix fast, I’ve got you covered.

And yes, if you’re wondering whether these are as good as bakery bagels—the answer is a loud and chewy YES. Maybe even better, because they’re made with love and just the way you like them. Whether you’re topping them with cream cheese and cucumbers, making breakfast sandwiches, or just eating them warm with a swipe of butter, these sourdough bagels are guaranteed to become a staple in your kitchen.

So let’s get into it. I’ll show you exactly how to make them, step by step, with lots of tips and encouragement along the way. You’ve got this!

Why You’ll Love This Recipe

First off, let’s talk about why you’ll want to make these sourdough bagels on repeat. These aren’t just delicious—they’re practical, wholesome, and adaptable to your lifestyle. Whether you’re baking for your kids, meal prepping for the week, or just craving something hearty and satisfying, this recipe hits the mark.

To start, the flavor is unmatched. The natural fermentation from sourdough starter creates a rich, slightly tangy depth that’s subtly savory and just complex enough to make each bite interesting. Compared to regular yeasted bagels, sourdough ones have a more nuanced flavor profile, thanks to the long fermentation process.

Then there’s the texture. That iconic chew you expect from a great bagel? It’s all here. Boiling the bagels before baking is what gives them that classic dense yet tender crumb and golden crust. You get a slightly crisp bite on the outside and a chewy, satisfying interior that holds up beautifully to all your favorite toppings.

Now let’s talk ease. I know sourdough can sound intimidating if you’ve never baked with it before, but this recipe is incredibly forgiving. I’ll walk you through the entire process—from feeding your starter to shaping and boiling your dough. And if you’re new to sourdough, the discard version gives you a way to use up leftovers while still getting great results with a little help from yeast.

It’s also incredibly customizable. Want a touch of sweetness? Add cinnamon and raisins. Craving something savory? Try garlic, onion, or everything bagel seasoning. You can even play with the flour mix—go with all-purpose, bread flour, or add in a little whole wheat for extra nutrition and flavor.

This recipe is also family-friendly. Kids love the process of helping shape the dough into bagel rings—it’s like edible play dough! And once the bagels are baked, they make great lunchbox additions, after-school snacks, or easy breakfast sandwiches.

Most importantly, you’ll feel so proud when you pull these golden beauties out of the oven. There’s something really special about making something from scratch that you might normally buy. And when your family takes a bite and asks for more, it’s one of those moments where you know it was totally worth it.

Health Benefits

Sourdough bagels aren’t just a treat for your tastebuds—they offer a range of health benefits that might just make them your new go-to baked good. Unlike conventional bagels that rely solely on commercial yeast, these are made with a fermented sourdough starter, which brings a host of nutritional perks to the table.

First, let’s talk digestion. One of the biggest advantages of sourdough is that the natural fermentation process breaks down gluten to some extent. This doesn’t make it gluten-free, but many people who have mild sensitivities (not celiac disease) find sourdough easier on their stomach. The good bacteria developed during fermentation also help promote better gut health by feeding the beneficial microbes already living in your digestive tract.

Sourdough fermentation also increases nutrient absorption. Phytic acid, a compound found in grains, can block the absorption of minerals like magnesium, calcium, and iron. But the lactic acid bacteria in sourdough actually help break down phytic acid, making those nutrients more bioavailable. So when you eat a sourdough bagel, your body may absorb more of the good stuff from your food.

There’s even some evidence that sourdough can help regulate blood sugar. Because the fermentation process lowers the glycemic index of the bread, sourdough releases its sugars more slowly into your bloodstream. This helps avoid the blood sugar spikes and crashes that often come with refined carbohydrates. For busy parents trying to manage energy levels throughout the day, this is a game-changer.

Let’s also consider the fact that homemade sourdough bagels are free from preservatives, artificial flavors, and questionable additives. You control exactly what goes into them—from the type of flour to how much salt and sugar you use. If you’re trying to reduce processed foods in your family’s diet, baking your own bagels is a small but impactful step in the right direction.

And of course, the psychological benefit of making something from scratch is real too. Baking can be a mindful, calming activity that provides a creative outlet and a sense of accomplishment. Sharing something homemade with your family—especially something that nourishes them—is a beautiful act of care that also supports your own mental well-being.

Preparation Time, Servings, and Nutritional Information

Now that you’re excited about what these bagels can do for your tastebuds and your health, let’s break down what you’ll need in terms of time, servings, and nutritional info. I promise, the payoff is more than worth it.

Preparation Time (Traditional Sourdough Version):

• Starter Feed & Prep: 6–12 hours (this is passive time while your starter activates)

• Dough Mixing & Bulk Ferment: 4–6 hours

• Shaping and Proofing: Overnight in the fridge (8–12 hours)

• Boiling and Baking: 1.5 to 2 hours

Preparation Time (Quick Discard Version):

• Dough Mixing and Proofing: 1 hour (includes rest time)

• Shaping and Second Rise: 30–45 minutes

• Boiling and Baking: 1.5 to 2 hours

Total Active Time: About 2 to 3 hours, depending on the method you choose

Servings: This recipe makes 8 large bagels or 10 medium-sized ones. You can scale up easily for meal prepping or freezing extras.

Nutritional Information (Per Bagel, Approximate):

• Calories: 290

• Carbohydrates: 52g

• Protein: 9g

• Fat: 1g

• Fiber: 2g

• Sodium: 320mg

Keep in mind, the nutrition facts will vary slightly based on what toppings or mix-ins you use, the size of your bagels, and the flour types selected. But even with minimal adjustments, sourdough bagels offer a balanced combination of carbs and protein, making them a solid base for any meal of the day.

And while they aren’t low-carb by nature (they’re bagels, after all), they’re definitely a more wholesome choice than most store-bought options, especially when you make them at home without added sugars, oils, or preservatives.

Ingredients List

Let’s take a closer look at everything you’ll need to make these sourdough bagels. I’ll split it into two categories: ingredients for the traditional sourdough bagels and those for the sourdough discard version. Most of these are pantry staples, so you may already have everything on hand.

For Traditional Sourdough Bagels (Made with Active Starter):

• 1 cup (240g) active sourdough starter (fed and bubbly)

• 1 1/4 cups (300g) warm water (around 90°F to 100°F)

• 1 tablespoon (15g) sugar or honey (optional, for a hint of sweetness)

• 4 cups (500g) bread flour (for extra chew and structure)

• 1 1/2 teaspoons (9g) fine sea salt

For Quick Sourdough Discard Bagels (with Yeast):

• 1 cup (240g) sourdough discard (unfed)

• 1/2 cup (120g) warm water

• 1 teaspoon (4g) instant yeast

• 1 tablespoon (15g) sugar or honey

• 3 1/2 cups (440g) bread flour

• 1 1/2 teaspoons (9g) fine sea salt

Boiling Solution:

• 2 quarts of water

• 1 tablespoon baking soda

• 1 tablespoon honey or molasses (for added shine and color)

Toppings (Optional but Delicious):

• Everything bagel seasoning

• Sesame seeds

• Poppy seeds

• Dried onion flakes

• Coarse sea salt

These ingredients come together to form a dough that’s sturdy yet pliable, easy to shape, and responsive to both long fermentation and quicker proofing methods. Bread flour is key here, as it has a higher protein content that gives bagels their signature chew. If all-purpose is all you have, you can still make it work—it just might be a little softer.

🥯 Step-By-Step Cooking Instructions

Two Methods, One Goal: Perfect Sourdough Bagels

Whether you’re all-in on sourdough fermentation or you just want a clever way to use your sourdough discard, this recipe has you covered. Below, I’ll walk you through both versions: one using an active sourdough starter and one with sourdough discard + a little yeast for quicker results. Choose your path, or try both!

---

🌾 Method 1: Traditional Sourdough Bagels (Using Active Starter)

Prep Time: 30 minutes
Fermentation + Proofing: 10–12 hours (overnight)
Cooking Time: 25–30 minutes
Yield: 8 bagels

🔹 Ingredients:

• 100g active sourdough starter (fed and bubbly)

• 375g warm water

• 500g bread flour (or high-protein flour)

• 10g salt

• 25g honey or maple syrup (optional, adds flavor and browning)

• 1 tablespoon baking soda (for boiling)

• Toppings (optional): sesame seeds, poppy seeds, everything bagel mix, sea salt

🔹 Instructions:

1. Make the Dough

• In a large bowl, whisk together your sourdough starter and warm water until cloudy and well-combined.

• Add the flour, salt, and sweetener (if using). Mix until a rough dough forms—no need to knead just yet!

• Let the dough rest for 30 minutes (this is called autolyse—it helps gluten develop naturally).

2. Stretch and Fold

• Every 30 minutes for the next 2 hours, give the dough a few stretch-and-folds right in the bowl. Wet your hand, grab the edge of the dough, stretch it up, and fold it over. Do this 4–6 times per session. It helps build structure.

3. Bulk Ferment Overnight

• Cover the bowl with a damp towel or reusable wrap. Let it rest at room temperature (around 70°F/21°C) overnight, about 10–12 hours. The dough should double in size and feel airy.

4. Shape the Bagels

• Gently deflate the dough on a lightly floured surface. Divide into 8 equal pieces (use a scale if you want perfect bagels!).

• Roll each piece into a ball. Then poke a hole in the center and gently stretch it out to form the bagel shape. Place on a parchment-lined tray.

5. Second Rise

• Cover the shaped bagels and let them rest for 60–90 minutes until slightly puffed. You can also cold-proof in the fridge for up to 8 hours—this deepens the flavor!

6. Boil and Top

• Preheat your oven to 425°F (220°C).

• Bring a large pot of water to a boil. Add baking soda (this helps with that classic chewy crust!).

• Gently lower 2–3 bagels into the boiling water at a time. Boil each side for about 30 seconds.

• Remove with a slotted spoon, drain, and return to the tray. Add toppings while still wet if desired.

7. Bake

• Bake for 22–28 minutes until golden brown and slightly crisp. Cool on a wire rack.

---

🕓 Method 2: Quick Sourdough Discard Bagels (With Yeast)

Total Time: About 3–4 hours
Great for: When you want that sourdough taste today but don’t want to wait overnight.

🔹 Ingredients:

• 100g sourdough discard (unfed)

• 1 packet (7g) active dry yeast

• 350g warm water

• 500g bread flour

• 10g salt

• 1 tbsp sugar or honey

• Baking soda (for boiling)

• Toppings (optional)

🔹 Instructions:

1. Activate the Yeast

   • In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.

2. Mix and Knead the Dough

   • In a large mixing bowl, combine sourdough discard, yeast mixture, flour, and salt. Mix until a shaggy dough forms, then knead on a floured surface for about 8–10 minutes until smooth and springy.

3. First Rise

   • Cover and let rise in a warm spot for 1.5–2 hours, or until doubled in size.

4. Shape and Rest

   • Divide and shape as with Method 1. Let the shaped bagels rest for 30–45 minutes.

5. Boil and Bake

   • Same as above—boil in baking soda water, top if desired, and bake at 425°F (220°C) for 20–25 minutes.

---

🍽️ How to Serve Sourdough Bagels

Sourdough bagels are little edible canvases. Their chewy, slightly tangy base pairs beautifully with sweet or savory toppings. Here are my go-to ways to enjoy them:

🥯 Classic Breakfast Combos

• Cream cheese & jam: The perfect balance of tart and sweet.

• Egg, avocado & turkey bacon sandwich: Add some peppery arugula and you’ve got a café-worthy meal.

• Honey butter: A quick, nostalgic option that’s always a win with kids.

🍱 Lunchbox Favorites

• Bagel sandwiches: Think roasted chicken, crisp lettuce, Dijon mustard, and cucumber slices on a sesame bagel.

• Mini bagel pizzas: Just split in half, add sauce, cheese, and your fave toppings, then toast or broil.

🌿 Lighter, Fancy Fare

• Lox-style (halal): Smoked salmon-style fish, labneh, capers, red onion, and fresh dill.

• Hummus & roasted veggies: Try it on an everything bagel for a Middle Eastern twist.

🎉 For the Kids

• PB & banana slices: Add a sprinkle of cinnamon for a fun snack.

• Mini cheese melts: Just top with shredded cheese and broil.

Honestly, once you start making your own sourdough bagels, you’ll find endless ways to enjoy them. They’re just that versatile.

---

🧀 Pairing Suggestions

Bagels are so much more than just breakfast bread. They can be the centerpiece of a meal, part of a snack spread, or even your carb for dinner (no judgment!). Here’s what we love pairing them with:

🍳 Breakfast Pairings

• Scrambled eggs + bagels: A classic combo that works whether you keep it plain or load it with extras.

• Fruit salad + honey buttered bagels: Bright, fresh, and just sweet enough.

🥗 Lunch & Brunch Ideas

• Bagels + soup: Try a toasted plain or sesame bagel alongside lentil soup or tomato basil.

• Smoked fish platter: If you’re serving brunch, a halal-friendly version with pickled onions, herbed cheese, and olive tapenade is so elegant.

🧆 Dinner Inspiration

• Falafel bagel sandwiches: Add tahini, cucumbers, and tomatoes for a fusion twist.

• Chicken shawarma + garlic sauce bagel wraps: So good, and way easier than you’d think.

🥤 Beverage Pairings

• For breakfast: Herbal chai, black tea, or a glass of fresh orange juice.

• For lunch or brunch: Iced mint tea or sparkling water with cucumber slices.

• For dinner: Go for a light lemon-mint cooler or a chilled yogurt drink (like ayran or laban).

There’s truly no wrong way to pair sourdough bagels—they’re like that one friend who vibes with everyone.

---

❄️ Storage, Freezing & Reheating Instructions

One of the best parts about making a big batch of sourdough bagels? You can keep them fresh for days or store them for later—no need to bake daily.

🧊 Storing Fresh Bagels

• Room Temperature: Store completely cooled bagels in a paper bag inside a larger plastic bag or airtight container. They’ll stay good for 2–3 days.

• Refrigeration: Not recommended unless you’re in a super humid climate. Fridge air tends to dry them out faster.

❄️ Freezing Bagels

Bagels freeze beautifully!

1. Cool Completely: Let them come to room temperature first.

2. Wrap Individually: Use plastic wrap or reusable beeswax wraps.

3. Place in Freezer-Safe Bag: Squeeze out excess air and label with the date.

4. Freeze: Up to 3 months for best texture.

🔥 Reheating Bagels

• From Room Temp: Slice and toast as usual.

• From Frozen: No need to thaw! Just pop in the toaster or oven (350°F/175°C for 10 minutes) until warmed through.

• Steam Trick: For that soft, bakery-style texture, lightly mist or sprinkle a frozen bagel with water and wrap in foil before heating in the oven.

💡 Bonus Tips:

• Avoid the microwave unless you want rubbery bagels (spoiler: you don’t).

• Pre-slice before freezing if you’re often rushing in the morning. They’ll pop right into the toaster.

🚫 Common Mistakes to Avoid When Making Sourdough Bagels

Making sourdough bagels from scratch is such a satisfying process—but like any recipe involving dough and fermentation, a few things can trip you up. Here’s a list of the most common mistakes home bakers make and how to avoid them.

1. Skipping the Autolyse Stage

It might feel tempting to skip the autolyse step (that 20–30 minute rest after mixing flour and water), but don’t! It gives the flour time to absorb the water and begin gluten development. Your bagels will be noticeably chewier and better structured if you allow this stage.

2. Underproofing or Overproofing the Dough

Fermentation is the heart of sourdough. Underproofed dough will lead to dense, tough bagels that don’t puff up properly. Overproofed dough can deflate during boiling. The sweet spot? Your dough should feel airy and slightly jiggly—poke it gently and it should spring back slowly.

3. Using Too Much Flour While Shaping

It’s okay if the dough is a bit tacky—excess flour can interfere with shaping and sealing your bagels. Lightly flour your hands and surface, but don’t overdo it.

4. Not Scoring or Topping Immediately

If you want to add seeds or toppings, do it right after boiling while the dough is still tacky. Wait too long and they won’t stick properly. Similarly, if you’re scoring your bagels (for style or texture), do it gently after boiling, not before.

---

🧑‍🍳 Pro Tips for Perfect Sourdough Bagels Every Time

Once you’ve got the basics down, these insider tricks will take your sourdough bagels from great to truly bakery-worthy. Whether you’re baking for a busy morning or brunching with friends, these tips will make you feel like a pro.

1. Feed Your Starter the Night Before

If you’re making traditional sourdough bagels, plan ahead. Feed your starter the evening before and let it get bubbly and active overnight. A strong starter is key to flavor and rise!

2. Use Bread Flour for That Perfect Chew

While all-purpose flour will work in a pinch, bread flour (or a high-protein flour) is what gives bagels their signature chewiness. If you’re after that classic NYC bagel texture, don’t skip it.

3. Add a Touch of Sweetener to the Boil Water

Adding a spoonful of barley malt syrup, honey, or even brown sugar to your boiling water enhances the crust’s color and flavor. It’s what gives bagels that gorgeous golden sheen.

4. Cold Ferment Overnight

After shaping your bagels, pop them in the fridge overnight. This cold fermentation deepens the flavor and makes morning baking a breeze. Just take them out, let them sit at room temp while your water heats up, then boil and bake!

5. Invest in a Kitchen Scale

Measuring your flour and ingredients by weight gives you more consistent results. Especially with sourdough, where hydration levels matter, a scale is your best friend.

6. Try the Float Test

Want to know if your bagels are ready for boiling? Drop one into a bowl of cold water—if it floats, it’s ready to boil and bake. If not, let it proof a little longer.

---

❓Frequently Asked Questions (FAQs)

You’ve got questions—we’ve baked enough bagels to have the answers! Here are the most commonly asked questions from beginner and intermediate bakers.

1. Can I make bagels with sourdough discard?

Yes! That’s one of the coolest parts of this recipe. If you’re short on time, the discard version uses a bit of commercial yeast to speed things up while still giving you that hint of sourdough flavor. It’s also a great way to reduce waste.

2. How long should I ferment the dough?

That depends on your room temperature and the strength of your starter. At room temp (around 70°F), the bulk ferment can take 4–6 hours. For best flavor, follow it up with an overnight cold proof in the fridge.

3. Why are my bagels flat?

Flat bagels usually mean the dough was overproofed or handled too roughly during shaping or boiling. Handle them gently, proof just until airy, and use the float test before boiling.

4. What toppings can I use?

Everything seasoning, sesame, poppy seeds, garlic flakes, onion flakes—go wild! Just be sure to press them on gently right after boiling. For a sweet twist, try cinnamon sugar or dried fruit folded into the dough.

5. Can I freeze them?

Absolutely. Once baked and cooled, wrap them individually and store in a freezer-safe bag. When you’re ready to enjoy, just toast them from frozen or let them thaw overnight in the fridge.

6. What’s the difference between sourdough starter and discard bagels?

Sourdough starter bagels rely entirely on wild yeast for fermentation and take longer to rise. Discard bagels include a little added yeast to speed up the process while still using that lovely leftover starter for flavor.

7. My dough is too sticky—what should I do?

Don’t panic. Sourdough dough can be sticky, especially in humid environments. Instead of adding lots of flour, lightly oil your hands or let the dough rest a bit longer—often it will firm up with time.

---

💬 Conclusion & Call to Action

There’s just something magical about pulling a tray of warm, golden sourdough bagels from the oven. The chewy crust, the soft, flavorful inside, that zing of tang from the fermentation—it all comes together in a way that store-bought bagels just can’t match.

Whether you’re using your bubbly, active starter or giving that jar of discard a new lease on life, these sourdough bagels are the kind of recipe that makes you feel like you’ve accomplished something really special. And honestly? You have. Making bread from scratch is no small feat, and the fact that you’re doing it with wild yeast and a little time and patience? That’s next-level baking.

And the best part? These bagels are super customizable. From toppings to mix-ins to your favorite schmear, you get to create the exact bagel you’ve been dreaming of—right in your own kitchen.

Whether you’re a busy mom sneaking in some baking therapy during naptime or just looking for a new weekend kitchen adventure, this recipe is here to cheer you on every step of the way. You’ve got this. 💪🥯

Print