Easy sourdough bagel recipe with chewy crust and tangy flavor! Learn how to make sourdough bagels from scratch with no yeast and basic pantry ingredients.

Easy Sourdough Bagels Recipe

Chewy, Tangy, and Totally Worth the Effort

My favorite go-to breakfast? Bagels. Every time… bagels!! Now, I love me some sourdough bagels and at the time, I was keeping a jar of sourdough starter alive (for like 2 whole months!) and it just seemed like the perfect time to write an easy recipe for sourdough bagels.

Long-term, the sourdough starter didn’t survive. RIP, little starter! (sourdough starters are so needy.. no pun intended)

But this recipe for homemade sourdough bagels sure DID!

So if you’ve never had a fresh, homemade sourdough bagel, then buckle up, buttercup.. because once you do, store-bought will never cut it again. These bagels are everything you want in a bite: chewy crust, tender inside, and that unmistakable sourdough tang that makes you feel like a baking rockstar.

And the best part? You don’t need a fancy bakery.. just a good sourdough starter, a little patience, and this no-nonsense guide for how to make chewy sourdough bagels at home.

Easy sourdough bagel recipe with chewy crust and tangy flavor! Learn how to make sourdough bagels from scratch with no yeast and basic pantry ingredients.

Why You’ll Love These Bagels

Chewy, golden crust with a soft, flavorful interior
Naturally leavened with sourdough starter (no commercial yeast!)
Fully customizable with sweet or savory toppings
Great make-ahead breakfast or snack
Better than store-bought.. fresher, more flavorful, and no preservatives
Surprisingly easy to make at home with basic pantry ingredients
A perfect recipe for beginners learning to make sourdough bagels from scratch

What You’ll Need For The Best Bagel Recipe

For the Dough:

Active sourdough starter (fed and bubbly)
Bread flour (high protein = better chew)
Water
Salt
Honey for a hint of sweetness

For Boiling:

Water
Sugar

The Toppings:

Sesame seeds, poppy seeds, everything bagel seasoning, dried onion, shredded cheese, cinnamon sugar, etc.

How to Make Sourdough Bagels (Step-by-Step)

Make The Dough: Using a stand mixer fitted with the mixing attachment, combine the starter, water, and honey. Add the flour and salt. Combine to form a rough dough, then switch attachment to the dough hook. Run on low speed for 5 to 6 minutes to combine and knead.

Dough Rise: Cover and move mixing bowl to somewhere warm for dough to rise at room temperature for the next 10 to 12 hours. Now, I keep my house at about 70 degrees and I find my dough rises best in a bit warmer environment so I have been known to sit mine in my laundry room or even my garage work counter.. because, Florida!

Cut Bagels: After your dough has doubled in size, turn your dough out onto a clean floured surface and shape into rectangle. Grab a pizza cutter or a sharp knife and divide your dough into 8 even pieces.

Shape: Roll each piece into a ball and using your thumb or the base of a cooking spoon, make hole in the center of each and gently stretch to create the bagel shape.
Rest: Place on parchment-lined baking tray, cover lightly with a towel and let sit at room temp for 1 hour until poofy. Pre-heat oven to 425 degrees.

Boil: Bring water to a boil with sugar and boil bagels 2 minutes and 30 seconds on each side and then return them to the baking sheet.
Toppings: Once your bagels have all boiled and are cool enough to handle, whisk an egg white. Using a basting brush, lightly brush the top of each bagel with the egg white.

sourdough bagels ready to have toppings added

Adding Toppings: Dip one side of your bagels in your preferred toppings and return them topping side up to the baking sheet.

dipping sourdough bagel in bagel toppings

Bake: Bake at 425°F until golden brown (20–25 minutes).

Sourdough Starter 101

Don’t have a starter yet? It’s easy to make your own sourdough starter from scratch using just flour, water, and a little patience. Start by mixing equal parts flour and water in a jar, cover loosely, and let it sit at room temperature. Feed it daily with more flour and water, and within 5–7 days, you’ll have a bubbly, tangy starter ready for baking. The key is consistency—same time, same amount, every day.

Pro tip: use whole wheat flour to kickstart fermentation on day one, then switch to all-purpose or bread flour after a couple days. Stick with it—it’s worth it!

You can also purchase them fed and ready to start baking with by lots of sellers online.. my favorite is King Arthurs and you can grab your sourdough starter from them HERE!

Variations to Try

Sweet sourdough bagels: Cinnamon raisin, blueberry, chocolate chip
Savory sourdough bagels: Everything, cheddar jalapeño, garlic herb
Creative toppings: Roll in seeds, shredded cheese, or brush with egg wash and sprinkle flaky salt

Topping Ideas & Serving Suggestions

Bagels are a blank canvas for breakfast, lunch, or even dinner. Here are a few favorite ways to top your homemade sourdough bagels:

Classic: Cream cheese, lox, red onion, and capers
Savory: Egg, cheese, and sausage or bacon for the ultimate breakfast sandwich
Sweet: Nutella, peanut butter and banana, or strawberry cream cheese
Simple: A pat of butter and drizzle of honey while they’re still warm

Make a sourdough bagel board for brunch or slice them in half and toast for an easy snack on the go.

Why Homemade Bagels Are Better

Homemade sourdough bagels beat store-bought in every way. They’re fresher, chewier, more flavorful, and you know exactly what’s in them.. no weird preservatives or fillers. Plus, you can control the size, toppings, and flavor profile. Once you’ve had a warm, chewy sourdough bagel straight from your oven, you’ll never look at a plastic-wrapped grocery store bagel the same way again.

Tips & Tricks for Better Bagels

No stand mixer? No problem! You can absolutely knead the dough by hand. It’ll take around 8–10 minutes of firm kneading until the dough becomes smooth and elastic. Or, use the stretch and fold method over the first hour of bulk fermentation.. great for lower effort with awesome results!
Use bread flour for the best chewy texture.
Don’t skip the boiling step.. it’s what gives bagels their signature crust.
Wet your hands slightly when shaping to avoid sticky dough.
Myself.. I find working dough on a glass cutting board is best. It doesn’t seem to stick as much even with using a sprinkle of flour.
Get creative with your toppings. They don’t all have to be the same, especially if you have a house full of people… or you are chronically indecisive on what your favorite bagel flavor is… like me!

Q&A: Your Bagel Questions, Answered

Q: Can I freeze sourdough bagels?
A: Yes! Freeze them once cooled, then reheat in the oven or toaster.

Q: Can I make sourdough bagels without sourdough starter?
A: Not really.. sourdough starter is what gives these bagels their signature tangy flavor and natural rise. But if you don’t have one, try making traditional bagels using commercial yeast. It won’t have the same depth of flavor, but you’ll still get that chewy texture and bagel goodness. Look for a yeast-based bagel recipe as a great place to start while your sourdough starter gets going!

Q: My bagels fell flat after boiling. What happened?
A: They may have over-proofed or your starter wasn’t strong enough. Make sure it’s active and bubbly.

Q: What if I don’t have bread flour?
A: You can use all-purpose in a pinch, but expect slightly softer bagels.

Q: Can I make these without a stand mixer?
A: Absolutely. It just takes a bit more elbow grease. Stretch and fold method works well.

Q: My bagels fell flat after boiling. What happened?
A: They may have over-proofed or your starter wasn’t strong enough. Make sure it’s active and bubbly.

Q: Can I shorten the proofing time?
A: Not recommended. That slow ferment is what gives sourdough its amazing flavor and texture.

Why boil bagels before baking?

Boiling is the secret behind that iconic bagel chew and glossy crust. The hot water gelatinizes the starches on the surface, forming a protective skin that helps them hold their shape and gives bagels that shiny, golden exterior. It also locks in moisture, giving you a chewy bite instead of a soft, bready roll.

Timeline Math

Start the night before:

8 PM (NIGHT BEFORE) – Mix your bagel dough in your stand mixer, cover, and let sit at room temperature overnight. (or out in the warm garage, like me!)
8 AM – Divide bagel dough, shape, move to baking sheet and lightly cover with a towel.
9 AM – Prepare boiling water and preheat the oven. Boil bagels, add toppings, and bake.
9:45 AM – Slather with cream cheese, grab your coffee and enjoy the fruits of your labor!
Want breakfast instead of brunch? Set your alarm a bit earlier and

Storage & Freezing Tips

Room Temperature: Once fully cooled, store bagels in an airtight container or zip-top bag at room temp for up to 2 days.
Refrigeration: Not ideal, as refrigeration can dry them out. If needed, wrap tightly and toast before serving.
Freezing: Sourdough bagels freeze beautifully! Slice them in half first, then wrap individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Toast straight from frozen or let thaw at room temp.

Ready to bake your way to chewy, tangy, bagel bliss? Fire up that oven, flour your counter, and get rolling. Whether you’re looking for an easy sourdough bagel recipe for beginners or the best chewy sourdough bagels to make at home, this recipe delivers. Once you taste these, there’s no going back to store-bought. You’ve been warned!

Love baking for your furry bestie too? Check out Bark Belly Bites for homemade dog treat recipes that’ll have tails wagging.

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