How to Make Bagels with Sourdough Starter

I still remember the first time I had a real bagel—not one of those grocery store impostors, but a golden, chewy, slightly tangy masterpiece from a tiny bagel shop in New York City. One bite, and I was hooked. That classic New York–style chew with a slight sourdough tang? Pure breakfast magic.

Ever since, I’ve been on a mission to perfect the art of making homemade sourdough bagels, and darlin’, let me tell you—nothing beats a warm bagel, fresh out of the oven, with a slather of cream cheese. This sourdough bagel recipe is chewy, tangy, and deeply flavorful thanks to slow fermentation and a hot water bath that gives you that signature bagel bite.

If you’ve tamed a sourdough starter and baked a loaf or two, you’re more than ready for this recipe. These bagels are designed for home bakers who want bakery-quality results using simple ingredients and a flexible schedule. So roll up those sleeves, grab your starter, and let’s get to bakin’!

• Big sourdough flavor: Long, cold fermentation develops a rich, tangy taste you just can’t get from commercial yeast.
• Perfect chewy texture: A quick boil in honey- and baking soda–spiked water gives that classic bagel crust and dense, chewy crumb.
• Simple ingredients: Just flour, water, salt, honey, and active sourdough starter—no fancy equipment required.
• Make-ahead friendly: The overnight cold proof fits beautifully into a busy schedule (and makes better bagels!).
• Customizable: Turn these into sesame, poppy, everything bagels, or keep them plain and let your toppings shine.

This sourdough starter bagel recipe makes about 8 deliciously chewy bagels.

• 150g (about ½ cup) active sourdough starter (100% hydration, bubbly and recently fed)
• 250g (1 cup) warm water
• 500g (4 cups) bread flour
• 10g (2 tsp) fine sea salt
• 20g (1 tbsp) honey or maple syrup

• 2 quarts water
• 1 tbsp honey (for shine and flavor)
• 1 tbsp baking soda (for chew and color)

• Sesame seeds
• Poppy seeds
• Everything bagel seasoning
• Coarse salt
• Or a mix of your favorites 

In a large mixing bowl, whisk together your active sourdough starter, warm water, and honey until the starter is mostly dissolved. This helps distribute the natural yeast and bacteria evenly through the dough.

Add the bread flour and salt. Mix with a spoon or your hands until a shaggy, stiff dough forms. Don’t panic if it feels tight and dense—that’s exactly what we want for chewy sourdough bagels.

Knead by hand on a clean surface for about 10 minutes until the dough is smooth and elastic, or use a stand mixer with a dough hook for about 5 minutes on medium-low speed. The dough should feel strong and slightly tacky but not sticky.

Place the dough back in the bowl, cover it with a damp towel or reusable cover, and let it rest for 30 minutes. This rest helps relax the gluten and makes shaping easier later on.

Keep the dough covered and let it ferment at room temperature for about 8–12 hours. The exact time will depend on the strength of your starter and your kitchen temperature. When it’s ready, the dough should look puffed, feel airy to the touch, and be close to doubled in size.

If your kitchen is warm, check the dough around 6–8 hours. In a cooler kitchen, it might need the full 12. This slow rise is what builds that deep sourdough flavor and chewy texture.

Lightly flour your work surface and gently turn the dough out. Divide it into 8 roughly equal pieces (you can weigh them if you want perfectly even bagels).

Shape each piece into a tight ball by pulling the dough edges underneath, creating surface tension. Then, poke your thumb through the center of each ball to make a hole and gently stretch it out to about 2 inches wide. The hole will shrink as the dough relaxes and proofs.

Place the shaped bagels on a parchment-lined baking sheet, cover them loosely with a towel, and let them rest at room temperature for about 30 minutes. This short rest makes them a bit more plump and relaxed before cold proofing.

Cover the tray of bagels well (a large reusable bag, plastic wrap, or a covered pan works) and refrigerate for 12–24 hours. This cold proof is the secret to flavor-packed sourdough bagels with a beautifully developed crust.

Not only does this step enhance the sourdough tang, but it also makes the dough easier to handle and fit into your schedule. You can boil and bake your bagels the next morning for fresh breakfast bagels or even later in the day.

When you’re ready to bake, preheat your oven to 450°F (232°C). Bring a large pot with 2 quarts of water to a gentle boil. Add the honey and baking soda and stir to dissolve.

Gently lower 2–3 bagels into the simmering water at a time. Boil for about 30 seconds on each side for a chewier, denser bagel. If you like them extra chewy and a bit thicker-skinned, you can boil for up to 1 minute per side.

Use a slotted spoon to transfer the boiled bagels back onto the parchment-lined baking sheet, letting excess water drip off.

While the bagels are still wet from boiling, sprinkle generously with your favorite toppings: sesame seeds, poppy seeds, everything seasoning, or coarse salt. The moisture helps the toppings stick.

Bake at 450°F (232°C) for 20–25 minutes, or until your sourdough bagels are a deep golden brown and smell absolutely irresistible. Rotate the pan halfway through baking if your oven has hot spots.

Let the bagels cool on a wire rack for at least 20–30 minutes before slicing. I know, I know—it’s tough to wait—but this helps the crumb set for the best texture.

• Use active starter: Your sourdough starter should be bubbly, risen, and recently fed. A sluggish starter means dense, under-proofed bagels.
• Don’t skip the boil: Boiling in honey and baking soda is essential for that shiny crust and chewy bite.
• Cold proof is your friend: The longer, chilled fermentation builds flavor and improves texture—aim for at least 12 hours.
• Stick with bread flour: The higher protein content gives you the structure and chew classic bagels are known for.
• Resist adding extra flour: The dough should be firm but not dry. Too much flour = tough bagels.

• Classic cream cheese and chives
• Smoked salmon, cream cheese, red onion, and capers for a luxe bagel experience
• Breakfast sandwich with egg, bacon, and cheese
• Avocado, tomato, and everything seasoning for a savory brunch
• Almond butter and honey for a slightly sweet option

Once your bagels are completely cool, store them in an airtight container or bag at room temperature for up to 2 days. For longer storage, slice them in half, place in a freezer-safe bag, and freeze for up to 2–3 months.

To enjoy, toast straight from frozen—no need to thaw. The toaster brings back that crispy crust and chewy interior like they were just baked.

For this recipe, you’ll get the best rise and texture using active starter, not discard. Discard can be used in crackers, pancakes, or waffles instead.

Yes! You can replace up to 25–30% of the bread flour with whole wheat flour. Just keep in mind that whole wheat absorbs more water, so you may need to add a splash more to keep the dough from getting too dry.

If you’re in a rush, you can reduce the cold proof to about 8 hours, but the flavor and texture are best with a full 12–24 hours in the fridge.

And there you have it, darlin’—sourdough bagels that’ll make you swear off store-bought forever. Crispy on the outside, chewy on the inside, and packed with deep sourdough flavor, they’re worth every minute of patience.

Toast one up, add your favorite spread, and enjoy the fruits of your baking labor. Once you’ve nailed this homemade sourdough bagel recipe, you’ll have a bakery-level breakfast coming out of your own oven any time you like.