Homemade Sourdough Bagels

Chewy, Flavorful & Naturally Leavened! 🥯

Nothing beats the taste and texture of a freshly baked sourdough bagel! These bagels are chewy on the outside, soft inside, and packed with deep, tangy flavor thanks to a naturally fermented sourdough starter.

Unlike store-bought bagels, these have no commercial yeast—just real fermentation for a more digestible and flavorful result. Plus, you can make a plain batch or customize part of the dough with fun mix-ins like cinnamon raisin or blueberry!

Why You’ll Love These Sourdough Bagels

✔ Naturally Leavened – No commercial yeast, just the magic of sourdough!✔ Chewy & Golden – The perfect balance of crisp, chewy crust and soft interior.✔ Customizable – Make classic bagels or add mix-ins like cinnamon raisin or blueberry.✔ Great for Meal Prep – Make ahead and freeze for quick breakfasts!

The Recipe: Homemade Sourdough Bagels

Ingredients

For the Bagel Dough:

• ½ cup (100g) active sourdough starter

• 1 cup + 1 tbsp (255g) water

• 2 tbsp (40g) honey (or sugar)

• 2 tsp (10g) fine sea salt

• 4 cups + 2 tbsp (500g) bread flour

For the Water Bath:

• 6 cups water

• 1 tbsp granulated sugar

Toppings (Optional):

• Flaky Salt (I like Malton)

• Sesame seeds

• Everything bagel seasoning

• Poppy seeds

• Grated Cheese

Instructions

Step 1: Make the Dough & First Rise (Bulk Fermentation)

1. In a large mixing bowl, combine the sourdough starter, water, and honey. Stir until well mixed.

2. Add the flour and salt and mix until a rough dough forms.

3. Knead for about 8–10 minutes until the dough becomes smooth and elastic. I let it knead in my stand mixer for about 10 minutes let it rest 5 and then knead for another minute or two. This is like doing stretch and folds on your sourdough.

4. Cover and let the dough rise at room temperature overnight (8–12 hours) until doubled in size.

📌 Pro Tip: A longer rise gives the best flavor! If you need to slow it down, place the dough in the fridge for up to 24 hours.

Step 2: Shape the Bagels & Second Rise

5. Divide the dough into 8 equal pieces. Roll each into a smooth ball. About 110-120 grams per ball.

6. Poke a hole in the center of each dough ball with your finger and stretch it into a bagel shape (about 2 inches in diameter).

7. Place shaped bagels on a cookie sheet, cover lightly, and let rise for 1 hour.

📌 Pro Tip: The bagels should look slightly puffed but not doubled. Overproofed bagels won’t hold their shape!

Step 3: Boil the Bagels

8. Towards the end of the second rise, bring 6 cups of water and 1 tbsp sugar to a boil roaring in a large pot.

9. Drop 2–3 bagels at a time into the boiling water. Cook for 30 seconds per side, flipping halfway.

10. Remove with a slotted spoon and place back on the baking sheet.

📌 Why Boil Bagels? This step gives bagels their signature chewy crust and helps them keep their shape while baking!

Step 4: Add Toppings & Bake

11. While the bagels are still wet, sprinkle them with salt, sesame seeds, or everything bagel seasoning.

12. Bake at 425°F for 25–28 minutes until golden brown and crisp.

13. Let cool on a wire rack before slicing.

📌 Pro Tip: For extra shine, brush boiled bagels with an egg wash (1 egg beaten with 1 tbsp water) before adding toppings.

Customize Your Bagels! 🍫🍇

Want to mix things up? Use part of the dough for flavored bagels with add-ins!

Cinnamon Raisin Bagels 🥯✨

• Mix in: ½ cup raisins + 1 ½ tsp cinnamon during kneading.

• After boiling, brush with melted butter and sprinkle cinnamon sugar before baking!

Blueberry Bagels 🫐

• Mix in: ½ cup fresh or dried blueberries during kneading.

• If using fresh blueberries, lightly coat them in flour first to prevent excess moisture.

📌 Tip: Only add mix-ins after the dough is well kneaded so they don’t break apart!

How to Serve & Store Your Sourdough Bagels

🥯 Classic: Toast and top with cream cheese, butter, or jam.🍳 Savory: Make a bagel sandwich with eggs, bacon, and avocado.🥑 Healthy: Spread with Greek yogurt and drizzle with honey.

🥡 Storage:

• Freeze individually wrapped bagels for up to 3 months.

📌 To Reheat: Toast frozen bagels straight from the freezer for the best texture!

Why You Need to Try These Sourdough Bagels!

These homemade sourdough bagels are chewy, flavorful, and naturally fermented for the best taste and texture. Plus, you can make them plain or add fun mix-ins like cinnamon raisin or blueberry!

If you make these bagels, tag me on Instagram @Weeknight_Homemaker—I’d love to see your bakes!

Happy baking! 

💙Lauren

The Weeknight Homemaker