sourdough bagels

This easy sourdough bagels recipe makes the most delicious, chewy bagels you&#039;ll ever have! Only a few ingredients and minimal steps are needed for this simple overnight recipe.

Sourdough Bagels Recipe

sourdough starter (active)

water

honey (or sugar)

fine sea salt

bread flour (can substitute with all-purpose if needed)

sugar

sesame seeds

Everything Bagel Seasoning

salt

poppy seeds

shredded cheese

Prepare Levain

Prepare sourdough starter in advance: You will need to prepare 125g of active starter before you begin mixing the dough. To a clean jar add 25g starter + 50g water + 50g flour and let rise until doubled. Depending on the temperature of your kitchen and the maturity of your starter, this can take anywhere from 4-12 hours. Once your starter has risen to its peak, you are ready to mix your bagel dough.

Knead

In the bowl of a stand mixer, stir together the starter, water, honey and salt with a spatula. Add the bread flour and use your hands to bring the ingredients together as best as possible. The dough will be very stiff. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. (Or 10 minutes by hand.) Cover the bowl and let rest at room temperature for 8-12 hours. (See notes for cinnamon raisin bagels.)

Shape

Line a baking sheet with parchment paper. Turn the dough out onto a clean work surface and divide into 8 equal pieces. Shape each piece into a ball. To shape the bagel, place a dough ball on the surface in front of you and use your thumb to poke a hole straight down through the middle of the dough. Pick the bagel dough up, gently shape the ring and place on the parchment paper. Repeat with remaining dough balls. Cover the dough with a towel and let rise for 30-60 minutes or until puffy.

Boil

Preheat oven to 425°F (218°C). Put a large pot of water, at least 3 inches deep, to boil and add 1 tablespoon of sugar. Once the bagel dough has finished rising, boil the dough, 3-4 pieces at a time, on both sides for 2 minutes, making sure not to crowd the pot.

Use a mesh stainer to remove the bagels and let rest on the parchment paper until cool enough to handle. Once cool enough, dip one side into your choice of toppings and place back onto the parchment paper.

Bake

Bake the bagels at 425°F (218°C) for 25-28 minutes or until golden brown.

https://embed.mediavine.com/videos/movskqd9bx1f17gt0yem

An easy, overnight sourdough bagel recipe that can be made with whole wheat, all purpose or bread flour. Learn how to make homemade bagels from scratch. We test all our recipes with quality all-purpose flour, wheat flour and bread flour. These bagels are baked, soft and chewy on the inside. Top them with sesame seeds, everything bagel seasoning or a variety of seeds.

Crisp, chewy and fluffy New York Style Sourdough bagels with roasted garlic labneh takes your everyday bagel and cream cheese up a notch.

New York Style Sourdough Bagels

baking soda

brown sugar

200 g (1 cup) bubbly, active 100% hydration sourdough starter

315 g (1-1/4 cups) cold water

750 g (5 cups) all-purpose flour

g (2 tsp) fine salt

Flour or semolina for proofing

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with a paddle attachment, mix your bubbly, active starter with the water and maple syrup until well-combined. Alternatively, mix in a standard large bowl with a fork or whisk.

Add in the flour and salt and transition...

Add in the flour and salt and transition to a dough hook. Knead on medium until the dough is smooth and somewhat pliable, about 6-7 minutes. Alternatively, knead the dough by hand on a countertop until smooth and pliable.

Shape into a ball (return to bowl, if...

Shape into a ball (return to bowl, if applicable) and cover bowl with a towel. Rest 20 minutes.

Divide the dough into 8 equal pieces for...

Divide the dough into 8 equal pieces for large bagels or 10 equal pieces for smaller ones. Shape each piece into a small ball by tucking the corners underneath, cupping the dough, and rolling it in a circular fashion on a clean, flour-free countertop. This helps to create surface tension and a skin on the ball.

Cover dough balls and rest another 15 minutes....

Cover dough balls and rest another 15 minutes. Line a baking sheet with parchment paper and sprinkle generously with flour or semolina. Note: If you make 10 bagels, you will need to use 2 baking sheets.

To shape the bagels, you have 2 options:...

To shape the bagels, you have 2 options: 1. Flatten the ball of dough into a disc and use your fingertips to roll into a log about 8-inches long. Wrap the log around your three middle fingers with the ends overlapping by 2" on the inside of your hand. Roll gently, palm down, until the ends are joined together. This will create a larger hole in the centre of the bagel. 2. Poke a hole with your finger directly through the centre of the dough ball. Insert both index fingers into the hole and roll fingers around each other to stretch out the centre (like a barrel roll) until it’s about the size of a walnut. This will create a smaller bagel hole, but is much faster and more efficient to do. Place on the lined baking sheet and repeat with the rest of the bagels. This is a fun step to do with kids 3+.

Cover the shaped bagels with a towel, let...

Cover the shaped bagels with a towel, let them proof at room temperature for 2.5 - 4.5 hours, or until puffy. This could take more time, depending on the temperature in your house. Take a test bagel and place it in cold water. If it floats, they’re done proofing. Dry the test bagel off and return to the baking sheet. If it sinks, it still needs to proof longer.

Once proofed, cover the pan with plastic wrap...

Once proofed, cover the pan with plastic wrap and refrigerate 12 - 24 hours.

Preheat oven to 450°F (230°C). Place toppings on...

Preheat oven to 450°F (230°C). Place toppings on flat plates, so they are ready to go.

Bring a large pot of water to a...

Bring a large pot of water to a rolling boil and add the baking soda and brown sugar. Remove the bagels from the fridge and gently place them, a couple at a time, into the water. Boil for 15-20 seconds on each side.

Remove boiled bagels with a slotted spoon to...

Remove boiled bagels with a slotted spoon to get rid of most of the water.

Shake off excess water and immediately dip the...

Shake off excess water and immediately dip the top of bagel into desired toppings. Set back on the baking sheet. Repeat this process with the remaining bagels.

Place the baking sheet into the center of...

Place the baking sheet into the center of the oven and turn it down to 400°F (200°C).

Bake for 18 - 22 minutes or until...

Bake for 18 - 22 minutes or until golden on top. Cool on a wire rack until ready to serve.

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Chewy and tangy, these are - hands down - the best sourdough bagels.

Sourdough Bagels

sourdough starter

honey

all purpose flour

baking soda + 1 tablespoon sugar for boiling

These mac and cheese sourdough bagels are soft and chewy with melty cheddar, gruyere, and monterey jack in every bite. Inspired by my Dad’s southern baked bacon mac and cheese, this sourdough bagel recipe uses healthy ingredients like grass-fed cheese, raw honey and naturally fermented whole grains (gut healthy!). And for the ultimate mac and cheese sourdough bagel experience top with a crispy bacon chive cream cheese.

Mac and Cheese Sourdough Bagels

Organic Bread flour

Water, Preferably warm water

Sourdough Starter, Active sourdough starter not discard

Sea Salt, Enhances

Honey, I use raw honey

Chopped Chunks Grass-Fed Cheddar, Gruyere, Monterey Jack, For stuffing inside bagel

Shredded Grass-Fed Cheddar, Gruyere, Monterey Jack, For topping

Olive Oil, used

Eggs Wash, used prior adding toppings

Sourdough Breadcrumbs, Optional

STAND MIXER

In a stand mixer, add flour, sourdough starter, cheese chunks, water, honey, and salt. Place the dough hook on the mixer and mix the dough on the lowest speed for 3 minutes.

BY HAND

(My Preferred Method): In a bowl, add flour, sourdough starter, cheese chunks, water, honey, and salt. Mix by hand for a couple of minutes until a ball forms. Now, turn the dough onto a lightly floured surface and knead the dough for 3-4 minutes or until the dough looks smooth.

FIRST RISE / STRETCH AND FOLDS

Place dough in a tupperware and cover securely. Let the dough rise at room temperature for 6-8 hours or until it doubles in size. If you have time and for best results, stretch and fold your dough 3-4x during the first rise (ideally within the first few hours). To do this, stretch one side of the dough up and fold it all the way over to the other side. Then, rotate the bowl and continue on all four sides. Keep the dough covered throughout the duration of fermentation. 

OVERNIGHT RISE

Place your dough covered in the fridge for an overnight rise. This is where your dough will develop flavor and L.A.B bacteria will get to work enhancing the nutrition of our dough.

DIVIDE AND SHAPE

The next day, dump out and divide your dough into 6-8 pieces, you can eyeball it or weigh out 80g-120g pieces. Shape each into a ball by pulling the corners up and over. Now, use your finger to poke a hole through the center of each ball and rotate the dough with two fingers to form a ring. Refer to visual.

FINAL (SHORT) RISE

Place your bagels in a lightly greased tupperware and cover them securely or a greased baking sheet and cover with plastic wrap. Ensure the bagels are covered tightly so the tops do not dry out. Let the bagels rise for 1-3 hours or until puffy to the touch. In the summer, this will take roughly 1-2 hours and in the winter, it could take 2-3 hours. This part of the process is essential in creating a soft and fluffy bagel.

BOIL BAGELS

Preheat oven to 400f. Fill a large, wide pot of water and bring to a boil. Drop bagels in, 1-2 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side and remove with a slotted spoon; drain well. Place on a baking sheet or plate and brush with egg wash.

ADD BAGEL TOPPINGS

BAKE

Bake bagels for 18-23 minutes or until golden brown on the outside.

This was AMAZING! 🤩 I love all of her recipes and Mac and cheese so I had to try! And let me tell you, it did not disappoint! The bagel is soft and really does taste like Mac and cheese!

These sourdough onion bagels are perfectly soft and chewy with little bits of toasted onion in every bite. This onion bagel is perfect for an easy breakfast you can feel good about, made with simple ingredients and naturally fermented with sourdough starter (so it’s gut healthy and nutritious). View TikTok Video.

Sourdough Onion Bagels

Flour flour

Whole Wheat Flour

Sea Salt

Honey – Bagels need some type of sugar honey

egg wash)

Onion

MIX DOUGH AND FIRST RISE: In a bowl or stand mixer, add flour, sourdough starter, water, honey, and salt. Place the dough hook on the mixer and mix the dough on the lowest speed for 3 minutes. Or mix by hand for a couple of minutes until a ball forms. Now, turn the dough onto a lightly floured surface and knead the dough for 3-4 minutes or until the dough is smooth.Lightly grease a bowl and place the dough inside. Cover the bowl with a lid, plastic wrap, or a clean kitchen towel.  Let the dough rise at room temperature for 6 – 8 hours or until it doubles in size.

OVERNIGHT RISE: Place your dough covered in the fridge for overnight proof. This is where your dough will develop flavor and L.A.B bacteria will get to work enhancing the nutrition of our dough. Remember, the longer we ferment the better for us it gets!

DIVIDE AND SHAPE: Dump out and divide your dough into 8 pieces, you can eyeball it or weigh them out on a dough scale. Shape each into a ball by pulling the corners up and over. Now, use your finger to poke a hole through the center of each ball and rotate the dough with two fingers to form a ring. 

FINAL (SHORT) RISE: Place your bagels on a greased baking sheet and cover with a towel or plastic wrap and let it rest for 1-2 hours or until puffy to the touch.

BOIL BAGELS: Preheat oven to 400f. Fill a large, wide pot with water and bring to a boil. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side and remove with a slotted spoon; drain well. Place on baking sheets and brush with egg wash.

ADD ONION TOPPING: Dip bagels into dried minced onion and place back on the baking sheet. Or lightly sautee fresh minced onion until golden (but not browned). Sprinkle bagels with onion and put back on baking sheet.

BAKE: Bake bagels for 10 minutes at 400f and 10-15 minutes at 375f or until golden brown on the outside.

With a soft and chewy texture and that classic sourdough tang, each bite will have you wondering why it took you so long to make sourdough bagels! This sourdough bagel recipe is simple and only needs 5 ingredients.

The Best Sourdough Bagels

active, bubbly starter

warm water

bread flour

This easy sourdough bagels recipe makes the best bagels you&#039;ll ever eat! Soft on the inside, perfectly chewy, and absolutely delicious! All you need is a few simple ingredients

g (1 tablespoon) active sourdough starter

flour

500 g (4 cups plus 2 tablespoons) bread flour

g sourdough starter (active sourdough starter, not discard)

Optional toppings: everything bagel seasoning (sesame seeds, poppy seeds)

Feed your sourdough starter: Roughly 8-12 hours before you mix the bagel dough, feed your sourdough starter. Your starter is ready to use when it has approximately doubled in size and the peak has just begun to drop back down in the jar.25g active sourdough starter, 80g water, 80g flour.

Mix the dough: In the bowl of a stand mixer or large mixing bowl, add the bread flour, water, sourdough starter, honey, and salt. With the dough hook attachment, mix on low speed for 6-7 minutes until the dough is smooth and elastic. If kneading by hand, mix the ingredients until a shaggy dough forms, then knead on a floured surface for 8-10 minutes.

First rise: Place dough in a bowl or Tupperware and cover with plastic wrap or a damp towel. Let the dough rise at room temperature for 6-8 hours, until it roughly doubles in size.

(Optional) Stretch and fold the dough: Stretch and fold your dough 3 times during the first rise, beginning at the 30 minute mark. Repeat every 60 minutes until you&#39;ve completed three sets of stretch and folds (this step is optional but it&#39;s a relatively easy way to add additional structure and volume to your dough). To perform one set of stretch and folds: Start by splashing some water on your hands so they are damp. Then, grab one side of the dough with your hand, strecth it up and fold it all the way over the other side of the dough. Rotate the bowl and repeat this process with the next side. Once you&#39;ve completed this process with all four sides, cover the dough and let it continue to rise until it&#39;s time for the next set.

Cold proof: Transfer your dough to the refrigerator to proof overnight (~8-12 hours). This is when your dough will develop flavor and the L.A.B bacteria from your sourdough starter will get to work enhancing the nutrition of your dough. The longer it ferments the better for us it gets!

Shape the bagels: The next day, dump out your dough and divide it into 8 equal pieces, about 125g (4.25oz) each. Shape each piece into a ball by pulling the corners up and over. Now, use your finger to poke a hole through the center of each ball and rotate the dough with two fingers to form a ring, as I do in this video.

Final rise: Place the shaped bagels on a greased baking tray and let rise at room temperature for 1-3 hours, until puffy. If you have a proof box or an oven/countertop oven with a proof setting, you can expedite this process by proofing at 90 degrees for 1 hour.

Boil the bagels: Preheat the oven to 425F (220c). On the stove, bring a large pot of water to a boil. Working in batches of two or three (depending on the size of your pot), boil the bagels for one minute on each side. Remove with a slotted spoon and place them on a parchment-lined baking sheet.

Add egg wash and (optional) toppings:  In a small bowl, whisk together the egg white and water. Use a pastry brush to brush the tops of the bagels with the egg wash. If adding toppings, dip the tops of the bagels in your topping of choice or you can sprinkle on top of the bagels. 1 egg white, 1 tablespoon water

Bake the bagels: Bake the bagels in the preheated oven on a parchment lined baking sheet for 20-25 minutes, or until they are golden brown. Allow them to fully cool on a wire rack before serving.

Serve and enjoy! Once your bagels have cooled, slice and serve with your favorite topping! I love to pair mine with some delicious homemade cream cheese.

I have tried several bagel recipes trying to find one that works for me and I finally found it with this recipe! I really like that you recommend stretch and folds as well as a cold proof. It’s the first recipe I’ve come across that includes these steps and I really think it made all the difference for me. Every batch I’ve tried to make before turned out to be practically inedible dense bricks! But I got a nice rise with your recipe and a nice soft inside. I did a cinnamon raisin version and they turned out amazing!

An amazing recipe! Easy to follow and understand! This is my second time making bagels, and these came out amazing! I have a bigger family so I did double the recipe and still great!! Thank you so much for sharing your recipe! ❤️🩷

These are amazing!
What is the nutritional info for these bagels?

These were absolutely delicious!! Best sourdough bagels I’ve made yet!

Hi Jesha!! 
I love this recipe- but everytime I go to boil and bake them, they flatten into a pancake looking bagel. Not sure how to fix that? I follow the recipe to a T, and they rise overnight in the fridge, just when I put them in the boiling water and then into the oven they flatten.

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Hi! I'm confused, in the detailed recipe instructions it says to do a fridge fermentation and then divide the dough into bagels but in the recipe at the bottom it says to divide the dough and then do a fridge fermentation. Which way is the correct order please?

Hello sourdoughjesha.com webmaster, Thanks for the well-organized and comprehensive post!

The long blog directions vary from the recipe steps… do I shape and then cold ferment overnight in fridge… or, cold ferment, shape and let sit out before boiling…

Did you add baking soda to the boiling water?

So I just realized I’m doing this wrong. I have been making the dough and letting it bulk ferment for 6-8 hours and then throwing it in to the fridge before I shape and let them rise. They taste delicious but aren’t shaped very nicely. I’ll have to try again. And I forgot the 3 stretch and folds. Do you do these stretch and folds during the 6-8 hour bulk fermentation or do you do them every 1-1.5 hours and THEN 6-8 hour BF and then shape and over night in fridge?

I've made these several times and they are great! However, the blog post steps are different than the recipe part. Are you supposed to do the overnight in the fridge before or after you shape the bagels? The blog post says before and the recipe list part says after.

Jesha I love your YouTube videos, which is how I found you!! I tried bagels for the first time, and used your recipe, with a few adaptions. Myself and my entire family had agreed that these are the best bagels we’ve ever had in our lives!!
I do have a few questions, so when I read your post, above the posted recipe, it states to cold proof, after the bulk ferment and the dough has doubled. But if you look at the recipe underneath, it says to cold proof, after shaping and the short ride. I just wanted to know which way you recommend to do it? Also, do you boil your bagels in anything (like baking soda and brown sugar, etc)? Thank you for sharing all your guUuUut healthy recipes 🤪

Hi Jesha, I used active sourdough and did all the steps but my dough wouldn't rise. I did use warm water so maybe I killed it? :) The taste was amazing though!

I’ve made sourdough bagels a few times with different recipes. These actually turned out softer than other recipes, which I liked..they were less chewy. But they deflated after coming out of the fridge which has never happened to me. I greased the baking sheet and they still managed to get stuck just enough that when I scraped them off with a spatula they all deflated. Even after the fridge they were much harder to handle than I’m used to. The other issue with this recipe is the 2-3 minutes of kneading. That isn’t enough time at all to create the elastic bagel dough that I’m used to making using other recipes. Especially since the stretch and folds are written as optional. I did the stretch and folds. My dough was still much looser and softer than I’m used to making bagels, which might be why they were actually softer in the end but probably why they deflated so easily. I’m used to kneading for 10 minutes at least. They tasted good, didn’t look great. I won’t use this recipe again.

Hello, so far my bagels have risen adequately, I am at the step where I should leave them in the refrigerator for 12 hours, but I will not be able to bake them exactly the 12 hours indicated on the refrigerator, can i leave them in the refrigerator for longer and how much?

I just finished these this morning and they are insanely delicious!! My go to for sourdough bagels now and I've wanted to try your recipes for a while. 

I followed the second set of directions and am I going crazy or are they different from the top directions? Either way I love them. Thank you so much for sharing this recipe!

Sourdough bagels are delicious! I love watching your shorts on YouTube. I want to try all the different flavors of bagel recipes you have! You seem like so much fun, like we would be friends :)

The first part of your post you have the bagels being shaped in the morning.  The written recipe has them being shaped at night before the fridge.  Does it matter either way?  Thx

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Soft, chewy, and naturally leavened, these cinnamon pumpkin sourdough bagels are made with fresh-milled whole grain flour, pumpkin puree, and a cozy swirl of buttery cinnamon sugar filling. A twist on the classic bagel, they combine the comforting flavors of a cinnamon roll with the wholesome goodness of whole grain sourdough. Perfect for cozy fall mornings, brunch, or as a make-ahead breakfast, these bagels are a healthier option that keeps you full and satisfied. Vegan-friendly and sourdough discard options available.

Cinnamon-Swirled Pumpkin Sourdough Bagels with Fresh-Milled Flour

water ((¾ cup + 1½ tbsp))

g sourdough starter, active and bubbly ((½ cup))

130 g pumpkin puree, homemade

45 g honey ((2 tbsp))

butter

brown sugar ((5½ tbsp))

cinnamon

To the bowl of a stand mixer add water, pumpkin puree, sourdough starter, honey and salt.

Weigh out whole spelt berries and grind them on the finest setting of your grain mill. You can mill the flour right into the bowl with the wet ingredients. Use the paddle attachment to mix the dry and wet ingredients until there are no dry bits of flour on the bottom of the bowl. Cover and rest for 30 minutes to properly hydrate the flour.

Mix and rest the Dough

Switch to the dough hook and knead the dough for 7 minutes on the lowest speed. It should come together into a smooth, firm but pliable ball. Cover and bulk ferment for 6-8 hours, until the dough is puffy and about doubled in size.

Knead the Dough

When the dough has doubled in size, stir together melted butter, sugar and cinnamon. It should be thick and spreadable.

Lightly flour your worktop and the top of the dough with flour. Roll the dough out into as neat a rectangle as you can. Spread the cinnamon filling evenly across the dough. Divide the dough into four equal parts, then cut each new rectangle into two triangles. Roll up each triangle from the tip towards the long side.

Take the rolled up piece of dough into your hands and gently press down from the middle out towards the end, to create a longer rope. Wrap the dough around your fingers and gently press the ends together until sealed. Place the shaped bagels onto a baking sheet lined with baking paper. Cover with plastic wrap and let them rise for 1-2 hours, or until the bagels are puffy but not doubled again.

Roll Out and Shape Bagels

Preheat the oven to 210°C (410°F). In a large pot, bring 2 litres (8 cups) of water to a boil. Add 1 tablespoon sugar and 1 tablespoon baking soda (and enjoy the cauldron bubble). Turn the heat down to a simmer. Gently lower two bagels at a time into the simmering water and boil for one minute. Flip once and boil the other side for another minute.

Carefully lift out the boiled bagels with a slotted spoon and place them back on the baking sheet. Once all bagels are boiled, bake for 20-25 minutes, or until the bagels turn golden brown. Place the sheet on a cooling rack and let the bagels cool down.

Boil and Bake Bagels

These are very good! The dough was a dream to work with. However, I suspect that I rolled it out too thin in parts because it was difficult with some of them to get them off the paper on the baking sheet. I will make these again and work on the thickness when rolling them out. Or maybe it was because I put them in the oven with a hot water bottle to speed up the second rise because I was running out of time although that usually works great🤔

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Top 8 sourdough bagels recipes from across the web

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Sourdough Bagels Recipe

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Sourdough Bagels

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