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These homemade Sourdough Bagels are simple to make and far superior to store-bought varieties. They combine the classic chew and dense crumb of a traditional bagel with the bright, tangy depth of sourdough. Soft on the inside and chewy on the outside, they’re perfect toasted with cream cheese, butter, or used for hearty sandwiches. Once you try these, you’ll find endless ways to enjoy them.
About The Recipe
A good breakfast can make the whole day better, and these sourdough bagels are an excellent place to start. They carry a flavorful sourdough tang that elevates the classic plain bagel, yet the method is straightforward. The dough is mixed, allowed to proof, shaped, boiled briefly, and baked to a golden finish.
This recipe works well as a make-ahead breakfast: bake, cool, pre-slice, and freeze. On busy mornings, grab a bagel for toast, sandwiches, or even a quick open-faced meal with a salad or avocado. Because sourdough pairs well with both sweet and savory toppings, these bagels are versatile enough to satisfy any preference.
These bagels are ideal for weekend baking or for anyone who likes to prepare food ahead. The process is satisfying and not time-consuming, and the results freeze and reheat beautifully. A warm, toasted bagel with salted butter is simple and outstanding, but you can customize them with seeds, cheese, or other toppings after boiling and before baking.
We enjoy these bagels in many ways, so they never get boring. Whether you keep them plain or add toppings, the sourdough flavor shines through and makes them feel special.
Reasons You Will Love These Sourdough Bagels
- Only five main ingredients.
- No commercial yeast required.
- Easy to make at home.
- No overnight bulk proof required; ready in about five hours.
- Works with both sweet and savory toppings.
- Chewy, satisfying crust and soft interior.
- Naturally vegan when made without dairy toppings.
Ingredients
Full amounts and step-by-step instructions are included in the recipe card below.
- Sourdough starter (active and at room temperature)
- Lukewarm water
- Barley malt syrup
- Bread flour
- Kosher salt
How To Make Sourdough Bagels
Step 1: Make the dough
In the bowl of a stand mixer, combine the sourdough starter and lukewarm water and mix until smooth. Add the barley malt syrup and mix to combine. Switch to the dough hook, add the bread flour and salt, and mix on low until combined (about 1 minute). Increase to medium speed and knead until the dough is smooth and elastic, about 8 minutes.
Step 2: Proof
Place the dough in a clean bowl and cover. Proof at a warm room temperature (around 78°F / 26°C) until the dough has increased by roughly 25%, about 2 hours. Timing depends on ambient temperature and starter strength.
Step 3: Divide and shape
Turn the dough onto an unfloured surface and divide into 4-ounce pieces. Roll each piece into a tight ball, cover, and rest 5 minutes. To shape, press a floured thumb through the center of each ball and enlarge the hole by rotating and stretching gently until the center is about 3 inches wide. Place shaped bagels onto parchment-lined sheet pans (six on one pan, five on the other), cover with lightly sprayed plastic wrap, and proof another hour until slightly puffy.
Step 4: Boil and bake
Preheat the oven to 475°F (245°C). Combine water and barley malt syrup in a large pot and bring to a rolling boil. Boil the bagels two at a time, cooking for one minute per side. Use a slotted spoon or spider to transfer boiled bagels to a cooling rack briefly, then place them back on lined sheet pans. Bake for 10–12 minutes, until light golden brown.
FAQ’s & Troubleshooting
I don’t have a sourdough starter yet. No problem — you can create a starter in about five days. A young starter will still work for bagels, though a mature starter gives stronger flavor.
Can I mix and knead by hand? Yes. A stand mixer saves time, but hand-kneading works fine; it just requires more effort and time to develop the dough’s gluten.
Dough didn’t rise as quickly as the recipe times suggest. Rise times vary by temperature and starter activity. The times quoted reflect our experience; allow extra time if your kitchen is cool or your starter is less active.
Why boil bagels before baking? Boiling sets the crust and helps the bagel keep its shape. It also creates the characteristic chewy exterior.
What does malt syrup do? Malt adds fermentable sugars and helps the crust brown evenly. If you don’t have barley malt, a small amount of honey or sugar can be substituted, though flavor will differ slightly.
My bagels have darker spots after baking. Small dark spots are normal and often come from thinner dough over air pockets. If bottoms are too dark, bake one sheet at a time on the middle rack and use parchment paper.
Topping Ideas
Add toppings after boiling and before baking. Popular choices include:
- Sesame seeds
- Everything bagel seasoning
- Shredded cheese (parmesan, cheddar)
- Poppy seeds
What To Make With Bagels
These sourdough bagels are extremely versatile. Some favorite ways to enjoy them:
- Avocado and a fried egg
- Salted butter
- Cream cheese
- Peanut butter and banana or honey
- PB&J with homemade jam
- Bacon or sausage with egg and cheese
- Ham and cheese
- Club-style sandwiches
- Hummus and fresh vegetables
- Mini pizza bagels with tomato sauce, cheese, and toppings
How To Store
Once cooled, slice the bagels and store them in a freezer-safe bag. They keep well for 3–4 months. Toast or reheat straight from frozen.
If you make these Sourdough Bagels, please leave a comment — we love hearing how they turn out and answering questions.
Sourdough Bagels
Soft and chewy with balanced sourdough flavor. These bagels are simple to make and ready in roughly three to five hours depending on proofing.
Ingredients
- 1¼ cups sourdough starter, room temperature
- 1¼ cups lukewarm water
- 3½ tablespoons barley malt syrup (for dough)
- 4 cups bread flour
- 2 teaspoons kosher salt
- Boiling: 4 quarts water and ½ cup barley malt syrup
Instructions
- Combine starter and water in a stand mixer bowl and mix until smooth.
- Add barley malt syrup and mix to combine.
- Switch to a dough hook, add flour and salt, mix on low for 1 minute, then medium until dough is smooth (about 8 minutes).
- Place dough in a clean bowl, cover, and proof at warm room temperature until increased by about 25% (about 2 hours).
- Turn dough out, divide into 4-ounce pieces, roll into balls, cover and rest 5 minutes.
- Shape bagels by creating a hole in each ball and stretching to about a 3-inch center. Place on prepared pans, cover, and proof 1 hour.
- Preheat oven to 475°F (245°C). Bring water and ½ cup malt syrup to a rolling boil.
- Boil bagels two at a time for 1 minute per side, drain on a rack, then place on lined sheet pans.
- Bake 10–12 minutes until light golden brown. Cool before slicing or freezing.
Tips
- For more pronounced sour flavor, refrigerate shaped bagels overnight and allow them 30–45 minutes to come back to temperature before boiling.
- Use the float test: if a bagel floats in water, it’s ready to boil; if it sinks, give it more time to proof.
- To boil with parchment, cut the parchment between bagels and lower the square into the water; the bagel will release easily.
– Still Hungry? –
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