Sourdough
Easy Sourdough Bagels Recipe for Beginners (Soft, Chewy, & No Yeast)
Easy Sourdough Bagels Recipe for Beginners
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Easy sourdough bagels recipe may sound like an oxymoron, but I promise you — it’s not! If you’ve already gotten the hang of basic sourdough baking, you can absolutely make homemade sourdough bagels from scratch. And if you’re newer to sourdough? Don’t worry — this beginner-friendly recipe breaks everything down into simple, manageable steps.
The best part? The process is spread out over a couple of days, which actually makes it less intimidating. You’re never spending hours in the kitchen at once — just working with the dough in short, easy spurts. No stress, no rushing, just delicious results.
Let me walk you through how to make sourdough bagels step by step, so you can bring soft, chewy, bakery-style bagels to your own kitchen. Trust me — once your family tries these, they’ll be requesting them every weekend!
Why You’ll Love This Easy Sourdough Bagels Recipe
- Step-by-step instructions perfect for beginner bakers
- Great for meal prep — make a batch once and enjoy all week
- Easy to customize with your favorite toppings and add-ins
- Perfect for feeding a crowd or stocking your freezer for busy mornings
These homemade sourdough bagels are the kind of recipe that sounds impressive but is totally achievable, even if it’s your first time making bagels. Whether you’re enjoying them fresh out of the oven, toasting one for a quick breakfast, or pulling a batch from the freezer on a busy morning, they’re bound to become a staple in your kitchen!
Check out my storage tips below, plus some fun topping and add-in ideas to switch things up!
Easy Sourdough Bagels Recipe for Beginners
Ingredients
- 115 grams active sourdough starter bubbly and at peak
- 575 grams bread flour
- 260–275 grams water
- 20 grams honey
- 10 grams salt
Bagel Bath
- 1 gallon water
- 2 tablespoons brown sugar
- ¼ teaspoon baking soda
Instructions
- Mix the Dough: In a stand mixer, combine your starter, water (start with 260g), honey, and salt until well combined. Add the bread flour and mix until a stiff, shaggy dough forms. Don't worry if it looks rough. That's what you want! It should resemble a messy playdoh. Only add the extra water if the dough feels too dry to come together or if there are bits of dry flour not combining.
- Knead the Dough: Once the dough has come together, mix the dough on medium-low for 5–7 minutes until it feels firm, smooth, and holds together well. It will feel much stiffer than regular bread dough. That's exactly what you want for chewy bagels!
- Bulk Ferment: Cover your dough and let it ferment at room temperature for 4–6 hours. Don't expect it to double in size like regular bread dough. It shouldn’t quite double. You're looking for it to rise a little less than double and look puffier than when you started. They will be smooth and hold a gentle indentation when pressed.
- Divide & Shape: Divide the dough into 12 equal portions (about 75 grams each). (Tip: these will be smaller bagels. If you want larger bagels you can go up to 85–90 grams.) Shape each piece into a smooth ball by rolling it against your work surface or between your hands. Let the dough balls rest 5–10 minutes before shaping into bagels. Once each piece is in a ball, go back to the first bagel you shaped and poke a hole through the center and gently stretch it out. To stretch further, put your two pointer fingers through the middle and carefully twirl in a circle motion to stretch. Then gently place the bagel back on the parchment paper.
- Optional tip: Before or after all dough is formed into the bagel shape, cut the parchment into squares around the piece of dough that is sitting on it. This will help you later when you drop the bagels into the boiling water.
- Proof the Bagels: You have two options here. For same day bagels, let them rest at room temperature for 30–60 minutes. For even better flavor and a more flexible schedule, cover and refrigerate them for 8–16 hours overnight. This is the beginner-friendly method I recommend!
- Prep the Bagel Bath: When you're ready to bake, bring a large pot of water to boil. Add the brown sugar and baking soda and reduce to a gentle boil.
- Boil the Bagels: Prepare a baking sheet lined with parchment paper and place a wire cooling rack on top. Carefully lower each bagel into the water (using the parchment paper square) and boil for 30 seconds per side. For extra chewy bagels, go up to 45 seconds per side. Remove with a slotted spoon and place on the prepared cooling rack with the baking sheet underneath.
- Bake: After all the bagels are boiled, move them to a dry baking sheet lined with parchment paper. If adding topping, do them at this point before baking. Bake at 425°F (220°C) for 18–22 minutes until golden brown. Let them cool for at least 15 minutes before slicing (if you can wait that long)! Enjoy!!
Notes
- From the fridge: Toast in your toaster or toaster oven for 2–3 minutes until warm and slightly crispy.
- From the freezer (sliced): Pop them straight into the toaster from frozen. No thawing needed! Toast on a medium setting for 3–4 minutes.
- From the freezer (whole): Wrap in foil and warm in the oven at 350°F for 10–15 minutes, or let them thaw at room temperature for a couple of hours first.
- Microwave: In a pinch, wrap in a damp paper towel and microwave for 20–30 seconds. They won't be as chewy but will do the job!
- Everything Bagel: After boiling in the water, press the tops into the everything bagel seasoning before baking. A classic for a reason!
- Brown Sugar Cinnamon: After boiling in the water, press the tops into a cinnamon sugar mixture (1 teaspoon of cinnamon + ½ cup brown sugar)
- Sesame or Poppy Seed: Sprinkle generously on top after boiling and before baking for a traditional bakery-style bagel.
- Cinnamon Raisin: Knead ½ cup of raisins and 1 teaspoon of cinnamon into the dough during the shaping step for a yummy twist.
- Jalapeño Cheddar: Press sliced jalapeños and sprinkle shredded cheddar on the top of each bagel after boiling and before baking for a savory, spicy kick.
- Garlic Herb — Mix garlic powder and dried rosemary or Italian seasoning into the dough, or sprinkle on top before baking.
FAQs
Do I need yeast to make these sourdough bagels? Nope! This beginner sourdough bagels recipe uses sourdough starter as the leavening agent. No commercial yeast needed. Just make sure your starter is bubbly and at peak activity before you begin!
Why does bagel dough feel so stiff? Bagel dough is intentionally low-hydration, which means it has less water than regular bread dough. This is what gives homemade sourdough bagels their signature dense, chewy texture. Don’t be alarmed! It’s supposed to feel that way!
Why do you boil bagels before baking? Boiling is what sets sourdough bagels apart from regular bread rolls! The hot water bath gelatinizes the outside of the dough, giving bagels their characteristic chewy crust and shiny exterior. The brown sugar in the bath adds a subtle sweetness and helps with browning.
My dough didn’t double during fermentation — did I do something wrong? Not at all! Unlike regular sourdough bread, bagel dough is not supposed to double. You’re just looking for it to rise and have a slight puffiness. Trust the process!
Can I make these sourdough bagels ahead of time? Absolutely! This is the method I prefer for more time flexibility. After shaping, place your bagels on a parchment-lined tray, cover, and refrigerate overnight for 8–16 hours. This cold proof develops a deeper, tangier flavor and makes your baking schedule much more flexible.
Can I use sourdough discard instead of active starter? For best results, use an active, bubbly starter at peak activity. Discard lacks the leavening power needed to properly ferment the dough. If your starter isn’t very active yet, give it a feed and wait until it’s nice and bubbly before starting.
How do I know when my bagels are done baking? Look for a deep golden brown color all over. Paler bagels tend to have a softer, less chewy crust. If you’re unsure, err on the side of a couple extra minutes. They firm up even more as they cool!
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I’m Taylor! I share simple, cozy recipes made for the people you love.
If you enjoyed this recipe, you might also love:
My other Sourdough Guides:
Beginner Sourdough Bread Recipe & Guide
How to Create a Sourdough Starter (Beginner-Friendly Guide)
My favorite breakfasts:
Yummy Chocolate Chip Banana Bread Baked Oatmeal
Sweet Potato & Sausage Egg Breakfast Casserole
My favorite coffee syrups:
Yummy Homemade Brown Sugar Syrup for Coffee
Simple Yummy Brown Sugar Cinnamon Syrup for Coffee
My other recipes
My family favorites meal plan
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♡ taylor
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