These homemade sourdough bagels are soft on the inside, perfectly chewy on the outside, and surprisingly simple to make.

Unlike many sourdough bagel recipes that require overnight fermentation, these can be made start to finish in just a few hours if you have a strong active starter.

The dough is intentionally lower hydration than most sourdough bread doughs. This is what gives bagels their classic chewy texture.

Once you try homemade sourdough bagels, it’s hard to go back to store-bought.

Ingredients

Bagel Dough

150g active sourdough starter

250g warm water

20g honey or sugar

500g bread flour

9g fine sea salt

Water Bath

Large pot of water

1 tablespoon honey or sugar

1 teaspoon baking soda

Boiling the bagels before baking is what creates the classic chewy crust bagels are known for. The baking soda helps the bagels develop a deeper golden color and a slightly crisp exterior when baked.

Optional Toppings

Everything bagel seasoning

Sesame seeds

Poppy seeds

Shredded cheese

Cinnamon sugar

Instructions

1. Mix the Dough

In a large bowl combine:

sourdough starter

warm water

honey or sugar

Stir until the starter dissolves.

Add the flour and salt and mix until a stiff dough forms.

Bagel dough should feel firm and not sticky.

Knead the dough:

• by hand for 8–10 minutes

or

• in a stand mixer with a dough hook for about 6 minutes

The dough should become smooth and elastic.

2. Bulk Fermentation

Cover the dough and allow it to ferment at room temperature for 3–4 hours.

Because bagel dough is stiff, it will not double dramatically like bread dough. Instead, look for:

slight puffiness

a smoother texture

dough that holds an indentation when gently pressed

3. Divide and Shape

Turn the dough onto the counter and divide it into 8 equal pieces (about 110–115g each).

Roll each piece into a tight dough ball and let them rest for 10 minutes.

To shape the bagels:

1. Poke a hole through the center of each dough ball.

2. Gently stretch the dough to form a ring.

3. Make the hole slightly larger than you think — it will shrink during baking.

Place shaped bagels onto a parchment-lined baking sheet.

4. Boil the Bagels

Preheat your oven to 425°F (218°C).

Bring a large pot of water to a boil and add the honey (or sugar) and baking soda.

Gently lower the bagels into the water.

Boil for:

30 seconds per side for lighter bagels

1 minute per side for a chewier crust

Remove with a slotted spoon and return them to the parchment-lined baking sheet.

5. Add Toppings

While the bagels are still wet from the water bath, dip or sprinkle them with your favorite toppings such as everything seasoning, sesame seeds, poppy seeds, cheese, or cinnamon sugar.

6. Bake

Bake the bagels for 20–25 minutes until they are deep golden brown.

Allow them to cool slightly before slicing.

Bread Coach Tip

Bagel dough should feel much stiffer than typical sourdough bread dough.

That lower hydration is what creates the classic chewy bagel texture.

If your dough feels sticky, add a little more flour until it becomes firm and smooth.

Flavor Variations

Once you master the basic bagel recipe, you can easily experiment with different flavors.

Some favorites include:

everything bagel

cheddar jalapeño

cinnamon raisin

asiago cheese

sesame seed

Homemade bagels are perfect for breakfast sandwiches, cream cheese spreads, or simply toasted with butter.

Storage

Store baked bagels in an airtight bag at room temperature for 3–4 days.

For longer storage, slice and freeze them. They reheat perfectly in a toaster.

Want to Learn Sourdough From Start to Finish?

If you’re just getting started with sourdough and want to learn how to bake beautiful loaves at home, I teach the full process step-by-step inside my course.

Inside Sourdough Made Simple, you’ll learn:

how to create and maintain a healthy starter

how to mix and ferment dough with confidence

how to shape and score your loaf

how to troubleshoot common beginner mistakes

It’s the exact beginner-friendly method I teach all of my students.

And for more sourdough recipes and tips, follow along at @thebreadcoach.