How To Make Easy Sourdough Bagels
Simple step by step tutorial for homemade sourdough bagels made with whole grains – mix with your favorite ingredients or toppings to make your own. You can find this recipe and more (like my popular Easy Sourdough Artisan Bread) on the Best Bread Recipes page.
Our family – like many, I’m sure – loves chewy and tender bagels. Morning bagels with flavored cream cheese (smoked salmon is my favorite) is a tradition and our kids loved using bagels for lunch sandwiches for a change.
After many attempts at making yeast bagels without success, I finally found a great whole wheat-yeast bagel recipe from my friend Gina. Finally and easy, bagel that turns out every time.
But then my sourdough started taking off and I found I was making most of our bread with the starter, so I needed to create a way to replicate the successful recipe to work with sourdough.
I tweaked two sourdough recipes and combined them with Gina’s method to develop what I think are the perfect sourdough bagels – in fact, my family likes these better than the regular yeast version!
Simple Sourdough Bagels Tutorial
1. Start with an active sourdough starter. I’ve written previously about how I grew my sourdough starter and the tips I use to keep it active without a lot of work and I’ve kept it alive for many years doing this.
The picture above was taken in the morning after I had gotten the starter out of the fridge the night before, fed it and left it on the counter so it was ready to go in the morning.
TIP: While an active starter is important, bagels don’t need as much raising, so this recipe is a good option for when you’re starter is in it’s first months and may not be strong enough to bake a single loaf.
2. Mix all the ingredients, let them rest, and then knead for 4 minutes in a stand mixer or 6-8 minutes by hand
When all the ingredients are mixed, you will notice that this dough is much stiffer than other doughs. It really gives the mixer a work out!
3. Transfer to a greased large bowl and let rise for 4 hours. Fold the dough over on itself 2 times (or try to- sometimes I don’t always remember both folds)
TIP: Sourdough does take longer to rise, though, so I usually plan to mix it in the morning and finish it in the evening right before dinner.
4. Cut dough. When it’s ready to shape, transfer it to a floured surface (I use a towel whenever I’m dealing with bread- it’s easy clean-up and less flour needed).
Cut the dough into 12-18 pieces.
TIP: In order to get somewhat equal pieces, I like to flatten the dough with a rolling pin- approximately a 10×13-inch rectangle is good – and use a sharp knife to cut into equal (or as equal as you can) pieces. The corners will need more, but it’s easy to cut a little from the bigger pieces and add to the fill out the corner pieces.
12 or 18 bagels?
I used to make a dozen, but found that the bagels just were too big (I think store-bought ones are too big, too – it’s part of my real-food-in-moderation philosophy), so now I cut the dough into 18 pieces.
Do what works best for you.
5. Shape the bagels. There are two ways to form bagels:
- The first is to roll each piece of dough into a rope and pinch the ends together creating the bagel.
- I find the second way to be the quickest: pinch each piece together creating a ball (above), like my Soft 100% Whole Wheat Dinner Rolls.
And then:
Simply use your thumb to punch through the center of the dough ball, stretching a bit as you do in order to create the classic bagel shape.
It’s not perfect (but that’s hardly ever my goal, remember?), but it will puff more during the boiling and baking stages, creating that bagel shape with all know.
Why is there a hole in a bagel?
Because bagel dough is fairly thick, making a hole allows for the dough to cook thoroughly all the way through.
6. Rest. After all the bagels have been shaped, set them aside to rest for about an hour under a dampened towel.
TIP: The holes I made in the bagels above are quite large – making them smaller gives a bit more surface after they’re cut. On the other hand, you don’t want the hole so small that it closes up when cooking. Play around with the size to find what you like best.
7. Boil the bagels. Fill a large pan or pot halfway with water, add one tablespoon of baking soda and bring to a boil.
Boil the bagels for one minute, turning them at the halfway mark.
Why baking soda?
The classic ingredient added to the boiling water for bagels is malt syrup. Right. Not the most common of pantry ingredients.
One of the reasons I loved Gina’s yeast bagel recipe is because it used baking soda which created wonderful bagels that weren’t all misshapen like the others I had tried that used honey as a replacement.
Why boil bagels?
Boiling the bagel dough before baking creates their signature thick and chewy crust. Because the crust is already set after boiling, the bagels don’t rise as much in the oven which also contributes to their chewy crumb.
Use a slotted spoon to return the bagels to the lined pan. The darker bagels on the left have been boiled, those on the right have not.
You can see that they puff up a bit during this stage. After boiling, it’s okay to put them close together on the baking sheet since they won’t puff up much more during baking.
8. Add optional toppings. Brush the bagels with an egg glaze (water+beaten egg) or milk at this point and top with your desired toppings.
Above I’ve used Everything Bagel seasoning and sesame seeds. We also like poppy seeds, dried onion flakes, and even a bit of kosher salt is yummy on top of these sourdough bagels.
Bake for 14 to 15 minutes, alternating pans at the halfway point if needed. Cool completely on a rack before storing.
For the best texture, it’s best to let the bagels cool completely before cutting – but of course there’s nothing like a warm bagel fresh from the oven, so sacrifices should be made, lol.
What is the best way to store bagels?
You can keep bagels at room temperature in a plastic bag for 1-3 days before they will start to dry out.
Freeze bagels for longer storage, thawing and toasting as you need them.
Are sourdough bagels healthier than regular yeast bagels?
Yes, because they are made with wild yeast and are fermented, allowing our bodies to digest the ingredients better.
So enjoy your homemade bagels!
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Easy Sourdough Bagels
Ingredients
- 2 cups (400g) active sourdough starter, fed in last 12 hours
- 1 ¼ cups (300g) warm water (if your starter is thick, use up to 1/4 cup more)
- 1 tablespoon (13.63g) oil
- 5 ½ to 6 cups (687.5-750g) flour*
- 1 tablespoon (15g) salt
- optional ingredients for bagel dough**
- 1 tablespoon (14.4) baking soda
For Topping:
- 1 egg***
- 1 tablespoon (14.8g) water
- Toppings of choice: sesame or poppy seeds, dried onion flakes(rehydrated 10 minutes), cheese, Everything Bagel, etc.
Instructions
- Mix starter, water, oil, flour, and salt together and then let rest for 10 minutes.
- Knead the dough in a stand mixer with a dough hook on low speed for about 4 minutes, or by hand 6-8 minutes. The dough will be very stiff.
- Transfer to a greased large bowl and let rise for 4 hours. Fold the dough over on itself 2 times (or try to, sometimes I don't always remember both folds and it's okay).
- Pour out the dough onto a floured surface (a lightly floured tea-towel works great), knead a couple of times, flatten and cut into 12-18 equal pieces (about 5 oz. each).
- Shape the bagels by making each piece into a ball and using your thumb to punch a hole through the middle of the ball, stretching to make the center hole. Set the shaped bagels on a parchment or silicone lined baking sheet (12 will fit on one large sheet, if making 18, use two smaller sheets) – they are known for sticking, so this will make removing them much easier.
- Cover the shaped bagels with a damp towel (the one used for cutting works great) and let sit for about an hour.
- Fill a large 12-inch skillet 1/2 to 3/4 full with water and add the tablespoon of soda. Bring it to a boil. Start the oven preheating to 450 degrees at this time.
- When the water is boiling, drop as many bagels as will fit, one at a time, into the boiling water. Boil for 1 minute, turning at the halfway mark. Use a slotted spoon to place the bagels back on the baking sheet. Continue until all the bagels have been boiled.
- Brush the bagels with an egg glaze (or milk) at this point if you wish, and top with your desired toppings.
- Bake for 14 to 15 minutes, alternating pans at the halfway point if needed. Cool on a rack.
Notes
- 1-2 teaspoons onion powder and/or dried flakes for onion bagels.
- 1/2 cup grated cheese for cheese bagels (top with cheese, too).
- 2-3 teaspoons dried herbs.
- 1/3 to 1/2 cup raisins + 1-2 teaspoons cinnamon.
Nutrition
More Sourdough Recipes To Try:
This recipe has been updated – it was originally published in March of 2012.
Hi Jami,
I made these topped with “Everything” bagel seasoning and they came out wonderful and were a huge hit! I want to make them with the seasoning mixed in this time so the bottom gets more of the flavor. Should I add the seasoning (or any other add-ins like cinnamon/raisins) before or after the rise?
Glad you like them, Joni! You can add flavorings when you add the ingredients, before kneading.
They came out soooo good! This is the first bagel recipe I have tried where my bagels didn’t collapse after baking. Thanks so much! I used all-purpose flour and butter instead of oil because its what I had on hand. And I let the dough sit all day on the counter because I was working. They were still amazing!
Glad to hear it, Suzette! And that’s one of the pros of working with sourdough – it’s not so crucial to stop the rise as it is with yeast doughs, and often they do better with a longer rise.
I msde your bagels yesterday, and wow, they were the best I’ve every made. First time using sour dough for the levain. I’ve had trouble with yeasted bagels collapsing after the bake. Not these! They are just perfect. Thank you so much!
Yeah!! I love hearing this, Lisle, so thank you for leaving a comment!
Does the starter need to be fed first or can it be used straight from the fridge?
Thanks!
It should be fed first and doubling in a couple of hours first. 🙂
I’ve made these twice now……and they’re delicious!!! Came out perfectly both times. I’ve also made your easy sourdough artisan bread a few times and that’s come out wonderfully as well. Not all recipes have worked out for me…..but I’ve been a complete success with your recipes! Thanks a bunch!
I’m SO happy to know this, Shelia – thank you for letting me know!
I forgot to ask… do I need to add more water because of the minced onion? I’m assuming the dehydrated onions will soak up some of the water.
Hmm, I don’t know – I wouldn’t at first and see what the dough is like.
I am wondering if you have an amount you use of minced onion and powdered onion in the recipe for the onion bagels. I’ve made the plain and cinnamon raisin a lot and someone ask me if I would make them some onion bagels. I found a recipe that says 1/2 c. minced onion and that just seems like a lot and it didn’t say anything about onion powder. I love the bagels and my family and friends do as well. I make some at least once a week.
If it’s dehydrated onion, I’d agree with you that 1/2 cup seems too much. I’d go with 1/4 cup and maybe just 1/2 teaspoon of onion powder the first batch – if you feel it needs more you can make a note to up it later.
Fantastic recipe, made the starter from scratch and actually made a batch of bagels yesterday. Turned out great! Really prefer the texture taste they have from the store bought ones. Want to try english muffins and more bagels. Had put the rest in the refrigerator, took it out again this morning, added flour and water. I guess my question is how many days should I wait again before I can use it? Thanks again
Congrats! Nothing like fresh sourdough bread from scratch is there? 🙂
You’ll want to wait until the starter doubles in size from a feeding. Often after refrigeration, this will take a couple feedings.
This recipe is amazing! Hubby and I eat a lot of bagels but I don’t love buying from the grocery store bakery. I add a whole grain blend to half Andy everything seasoning to the other… looking forward to branching out and trying more flavors. These are perfect for us! Haven’t delved into making a loaf of bread yet, but I’m curious, could this recipe be used to make a loaf pan or Dutch oven type of sourdough? Or would I need to adjust ratios?
Thanks! 🙂
I’m glad you like these, Laura! I haven’t tried making anything else with the dough, since bagel dough is different than bread. I do have a really good sourdough artisan bread, though: Sourdough Artisan Bread Give it a try!
I must be missing it in the recipe, but I don’t see what temperature to bake the bagels at?
Thanks!
Click the arrow to the full printable recipe, either at the top or bottom of the article, Audrey!
This recipe is FANTASTIC! It wasn’t until I started baking with sourdough that I was able to successfully make a true loaf of sandwich bread. When I came across your recipe, I knew I had to try it. My family loves these bagels! I’ve made them several times, always at least doubling the recipe (family of 8), always with the intention of freezing some, but they never last that long! Even for a novice sourdough baker, this recipe was easy to follow and came together beautifully. I do have a dough hook, but, always make these by hand. I find kneading dough to be relaxing.
I’m so glad you like these as much as we do, Jaclyn and that the directions were easy to follow. It truly is my desire to have everyone be successful at baking and cooking. 🙂
Jaclyn, do you mind if I ask how long you knead these for? I have a dough hook and mixer, but last time I made these my mixer was really struggling and I don’t want to kill it accidentally.
Hi Katherine!
I normally knead the dough around 6 minutes by hand – it’s more of a feel than a time though. It just starts to look and feel right. But when I first started making these (I’ve lost count of the number of times and my 14 yr old daughter even made rainbow bagels), I timed it to between 4 and 6 minutes. I hope this helps!
Perfect! Thank you!
My husband is gluten sensitive and can only tolerate sourdough breads that have and overnight ferment. Can these be refrigerated overnight, if so at what point would I put them into the fridge? Thank you for all your help. Joyce
Sourdough is usually really forgiving like that, Joyce, so I would think this would work although I haven’t tried it. To experiment, give it an overnight rise at step 3 instead of the 4 hour. Then I’d bring it back to room temp before continuing and see how that works. If the bagels are flatter than you’d like, you may want to do the full 4 hr. rise after refrigerating.
I mix my dough and let it sit on the counter overnight to ferment. Always works perfect for me.
Can I use discarded starter that was saved up in fridge?
Yes, I just use it to make things that don’t need strong rising, like crackers or waffles.
Hey I love this recipe!
I love this recipe! I use one fifth rye flour as well as a little vital wheat gluten. Eventually, after making them about six times, I ordered some barley malt syrup — it makes for a lovely colour, but your original recipe tastes just as good.
That’s so good to know, Cayla! I always thought they tasted similar. 🙂
Just wanted to drop a note to say I baked these today and they turned out great! Thanks so much for a great recipe!
Thank you for taking the time to let me know, Lorie, I’m so happy you liked them!
I was so excited when I found this sourdough bagel recipe when looking for recipes other than a loaf for my starter that was growing quickly. I’ve made these multiple times now and everyone LOVES them. My family and friends can’t get enough. I’m making them for father’s day because he loves them especially! Thank you so much for sharing!
Wow, that’s awesome, Miriam! I sure know that feeling of “we can only eat so much loaf breads…” 😉
Thank you so much for this recipe! A friend gave me a sourdough starter and I could not get my family to enjoy the flavor of sourdough bread. These were a HUGE hit and will stay a regular in our house! I’ve made 3 batches(onion/garlic, cinnamon, and plain) and they’ve turned out perfectly every time. I do not feel the need to ever buy another store bought bagel. 🙂
Wow, you do not know how happy that makes me, Wendy! I love helping people be free of as many store-bought things as possible. 🙂
could you make these into a bun and stuff them…thanks!
I haven’t tried that, Alana, but I don’t see why not!
Beautiful bagels.