Homemade Sourdough Bagels

Chewy, golden brown, and slightly sweet from honey—these sourdough bagels are easy to make overnight and taste just like bakery-style.

Print Recipe

Prep Time 20

Cook Time 26

overnight rest+1 hour rise 13

Total Time 13 46

Servings: 8 bagels

Course: Bread, Breakfast

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

100 g active sourdough starter
255 g water
40 g honey
10 g salt
500 g bread flour
1 tbsp sugar for boiling water
Toppings of choice everything bagel seasoning, sesame, poppy seeds, etc.

Equipment

Stand mixer with dough hook
Large mixing bowl
Kitchen towel + plastic wrap
Large pot (for boiling bagels)
Slotted spoon
baking sheet
Parchment paper
Wire cooling rack

Method

Mix the Dough
In a stand mixer, combine starter, water, honey, salt, and flour. Mix on medium speed for about 5–6 minutes, until smooth.
Overnight Rise
Transfer dough to a bowl, cover with plastic wrap and a towel, and leave it overnight at room temperature.
Shape the Bagels
In the morning, divide the dough into 8 equal pieces. Shape into bagels, cover with a towel, and let rise for 1 hour.
Prepare the Water Bath
Preheat oven to 425°F (220°C). Boil water in a large pot and add 1 tbsp sugar.
Boil the Bagels
Boil each bagel for 30 seconds per side. Remove and let cool slightly.
Add Toppings
Dip one side into your choice of toppings or leave plain.
Bake
Place bagels on a baking sheet and bake for 25–28 minutes, until golden brown.

Notes

Slice and spread with cream cheese, butter, or jam.
Make breakfast sandwiches with eggs, cheese, and avocado.
Toast and top with smoked salmon, cucumber, and dill for a classic bagel board. Tips for Success
Use a strong, active sourdough starter for the best rise and flavor.
Shaping tip: poke a hole in the center of each dough ball and stretch gently into a bagel shape.
Boiling in sugar water gives a shiny crust and chewy texture.
For extra flavor, mix seasoning directly into the dough.

Homemade Sourdough Bagels