These easy sourdough bagels have a chewy crust and slight sourdough tang. Slather them with cream cheese or butter at breakfast, or layer them with thinly sliced turkey and cheese for lunch.

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a pinterest pin with chewy sourdough bagels pictured on it

These bagels are delicious and very easy to make. Mix the dough in the evening, boil it, abake it in the morning, and enjoy!

These homemade bagels are excellent with bagel seasoning or sesame seeds, but you can also eat them plain.

Let’s dive into this easy overnight recipe; you’ll soon have chewy bagels for breakfast tomorrow!

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Get more easy sourdough recipes here!

Baking Schedule

This is the exact schedule I use when whipping up this easy breakfast staple:

9 pm: Mix and knead bagel dough and cover with plastic wrap. Let sit overnight.

8 am: Divide bagel dough, shape, and cover, letting them rest.

8:20 am: Shape bagels, cover and let rest again.

9:00 am: Boil bagels and bake.

To create an active starter, I feed my sourdough 4-8 hours before making this recipe.

Ingredients

1/2 cup bubbly, active sourdough starter (112 grams)
1 cup water (240 grams)
2 tablespoons honey (sub sugar if desired)
500 grams of unbleached all purpose flour (or bread flour)
2 tsp salt

Ingredient Notes:

I have made this recipe with bread flour and regular all-purpose flour. Always use organic, unbleached flour.

If desired, substitute sugar for honey.

Divide the honey into two portions: 1 tablespoon goes into the dough and one tablespoon into the boiling water.

Use chemical-free water sources such as filtered or bottled water for best results!

If you are looking for wholesome whole-wheat bagels, check out this recipe.

Sourdough Bagel Recipe (Step By Step)

This sourdough recipe is simple and easy to understand. Here is each step with photos for reference.

You can knead this recipe by hand or use a stand mixer to do the kneading for you. If using a stand mixer, combine ingredients in the bowl of the stand mixer.

1. Mix Dough, Knead, Let Rise

In a large bowl, combine the water, salt, and sourdough starter. Whisk well. Add the flour and honey, and bring the dough together with a spatula or slightly damp hands.

The dough will feel dry, shaggy, and stiff. Keep going!

Using the dough hook attachment, mix on low speed for 5-7 minutes or until the dough comes together in a smooth ball.

sourdough bagel dough mixed together in a shaggy rough ball

sourdough bagel dough mixed together into a smooth ball

To knead by hand, punch the dough down with the palm of your hand, flip it over, and repeat for 6-7 minutes. I find it therapeutic to knead dough by hand, so this is how I do it every time!

Place the dough in a large bowl and cover with plastic wrap or a damp tea towel and let it rest for 8-10 hours or until doubled in size.

2. Divide Dough + Second Rise

The next day, line a large baking sheet with parchment paper. Turn the dough out onto a clean work surface to work with.

Using a bench scraper, divide the dough into eight to ten equal pieces. I like to do this by weighing it on a kitchen scale and dividing it into equal portions. Shape each portion into a ball and set it on the parchment-lined baking sheet.

sourdough bagels shaped into bagel shape

Cover with saran wrap or a light, damp towel for 20 minutes.

Now, create the bagel shape by sticking your thumb into the middle of the dough and gently stretching it out with your other fingers.

Set each bagel back on the baking sheet and cover. Let the dough rise for 40 minutes.

3. Boil Bagels + Bake

Boiling the bagels will give them a chewy outer crust. First, preheat the oven to 425 degrees F, then boil the bagels.

Bring a large pot of water and one tablespoon of honey to boil over high heat.

Using a slotted spoon, add the bagels to the boiling water. The bagels should float to the top of the water. Boil each bagel for 30 seconds on each side. The longer you boil them, the tougher the outside of the bagel will be.

sourdough bagels being boiled in water and honey

Boil the bagels in groups of 3-4, remove them with the slotted spoon, and set them back on the parchment paper.

Bake the bagels for 25-30 minutes or until the tops are golden brown. Let them cook on the rack for a few minutes, then transfer to a wire rack.

You’ll know they are done when the bagels have a consistent golden hue, are firm on top, and are golden brown on the bottom.

Variations

These sourdough bagels can be easily modified for taste and flavor:

Sprinkle poppy seeds on the top for flavor and crunch
Add some finishing salt for more dimension
I’ve added mini chocolate chips to this recipe, and the bagels were divine.
Add your favorite toppings before baking: poppyseeds, bagel seasoning, roasted garlic.

pinterest pin with sourdough bagels covered with bagel seasoning

Tips

Longer Fermentation: I have let the fermentation time go for a few more hours on this recipe, and the bagels turn out lighter and fluffier. My husband prefers them that way!
Give the bagels enough room to boil in the pot, and don’t overcrowd them. I typically boil 3 to 4 at a time.
Though this is a stiff dough, but it eventually comes together in a smooth mass. Keep kneading until it is the consistency of play dough.

Storing Bagels

Store in an airtight container for 3-5 days.

To freeze, individually wrap each bagel in parchment paper and put them in a freezer-safe container. They will keep for 2-3 months. When ready to eat, pop them out, slice them, and toast!

These bagels are delicious fresh but are also delightful toasted the next day.

I hope you enjoyed this homemade bagel recipe. Let me know in the comments if you try it!