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
Notes: This is a low-hydration dough, which means it will feel much firmer than regular bread dough. Don't let that surprise you! It also will not double during fermentation, so don't wait for that to happen.
Storage Tips
Once your sourdough bagels have fully cooled, store them in an airtight bag or container at room temperature for up to 3 days. For best results, wait until they are completely cool before sealing them up — trapping steam will make them soggy. If your kitchen runs warm, storing them in the fridge will extend their freshness to about 5 days, though they may dry out slightly faster. A quick toast brings them right back to life!
Freezing Tips
These homemade sourdough bagels freeze beautifully, making them perfect for meal prep! Once fully cooled, slice them in half before freezing so they're ready to pop straight into the toaster. Place them in a freezer-safe zip bag, squeeze out as much air as possible, and freeze for up to 3 months. You can also freeze them whole if you prefer — just add a few extra minutes to your reheating time.
Reheating
- 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.