There’s something magical about making bagels at home—especially sourdough bagels. With just a few simple ingredients—sourdough starter, water, honey, sea salt, and bread flour—you can whip up bakery-level bagels that are chewy, flavorful, and completely customizable. Whether you’re a sourdough pro or just looking for a fun kitchen project, this recipe will guide you through it. This recipe is adapted by one of my favorite sourdough bakers: Little Spoon Farm. This is a great resource if you are just starting on your sourdough journey and need some help with your starter.

What makes sourdough bagels so special? It’s the tangy flavor from natural fermentation and their perfectly chewy texture. The honey in the water bath adds just the right touch of sweetness while helping the crust develop a beautiful golden shine. Pair that with the unbeatable freshness of homemade bagels, and you’ll never want store-bought again.

This recipe is also incredibly versatile. Keep it simple with plain bagels or add your favorite toppings—everything seasoning, cheddar jalapeño, or cinnamon sugar are just a few ideas to get you started. There’s no right or wrong way to customize your bagels, so get creative and have fun with it.

Making sourdough bagels is easier than you might think. The dough comes together quickly, and with an active sourdough starter, it rises beautifully. Once the dough is shaped into bagels, they’re boiled in a water bath with honey, which gives them that distinct texture and shine. This step is key to making bakery-style bagels at home.

After the water bath, it’s time for toppings! Sprinkle on your favorite flavors while the bagels are still damp from boiling so everything sticks perfectly. Then, pop them in the oven for a quick bake, and voila—you’ve got warm, golden bagels fresh from your kitchen.

These sourdough bagels are perfect for breakfast, lunch, or a snack. Smear one with cream cheese, stack it high with your favorite sandwich fixings, or simply enjoy it toasted with butter. They’re also freezer-friendly, so you can make a batch now and enjoy them whenever the craving strikes.

If you’re ready to bake something special, this sourdough bagel recipe is for you. With a little time and love, you’ll have homemade bagels that are chewy, flavorful, and uniquely yours. Gather your ingredients, preheat the oven, and get ready to make bagels that will impress everyone at the table!

Perfect Homemade Sourdough Bagels: Easy and Customizable

3.86 from 7 votes

There’s something magical about making bagels at home—especially sourdough bagels. With just a few simple ingredients—sourdough starter, water, honey, sea salt, and bread flour—you can whip up bakery-level bagels that are chewy, flavorful, and completely customizable. Whether you’re a sourdough pro or just looking for a fun kitchen project, this recipe will guide you through it.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Fermentation Time 10 hours hrs

Total Time 10 hours hrs 45 minutes mins

Servings: 8

Course: Breakfast

Ingredients Method

Ingredients

  

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Bagels

• ½ cup 100 g active sourdough starter
• 1 cup + 1 tablespoon 255 g water
• 2 tablespoons 40 g honey
• 2 teaspoons 10 g sea salt
• 4 cups + 2 tablespoons 500 g high protein bread flour

Water Bath

• 12 cups water
• 2 tablespoons 40g honey

Topping Ideas

• Cheddar cheese
• Everything Bagel Seasoning
• Salt
• Sesame Seeds
• Cinnamon sugar
• Chocolate Chips

Method

 

1. Prepare the Dough
2. In the bowl of a stand mixer, combine the sourdough starter, water, honey, and salt until well mixed. Add the bread flour and bring the dough together by hand into a rough, stiff ball. Attach the dough hook to the mixer and knead on low speed for 6-7 minutes, or knead by hand for about 10 minutes, until the dough is smooth and elastic. Cover the bowl with a clean towel or plastic wrap and let the dough rise at room temperature for 8-12 hours, or until it has visibly expanded and feels soft and airy.
3. Shape the Bagels
4. Line a baking sheet with parchment paper. Turn the risen dough onto a clean work surface and divide it into 8 equal pieces. Roll each piece into a smooth ball. To form the bagels, press your thumb through the center of each ball and gently stretch the dough to create a ring shape. Place the bagels on the prepared baking sheet, leaving space between them. Cover with a clean towel and let the shaped bagels rest for 30-60 minutes, or until they appear slightly puffy.
5. Prepare the Water Bath
6. Preheat your oven to 425°F (218°C), ensuring the oven rack is in the center position. In the meantime, bring a large pot of water to a boil and stir in honey until dissolved.
7. Boil the Bagels
8. Gently lower the bagels into the boiling honey water, working in batches of 3-4 at a time to avoid overcrowding. Boil each bagel for 2 minutes on one side, then flip and boil for another 2 minutes on the other side. Use a slotted spoon or mesh strainer to remove the bagels and return them to the parchment-lined baking sheet.
9. Add Toppings
10. While the bagels are still damp from the water bath, dip the tops into your preferred toppings, such as everything seasoning, sesame seeds, or coarse salt. Place them back on the baking sheet, ensuring the toppings face up.
11. Bake the Bagels
12. Transfer the baking sheet to the preheated oven and bake the bagels for 25-28 minutes, or until they are golden brown and crisp on the outside. Rotate the baking sheet halfway through the bake time if needed for even browning.
13. Cool and Enjoy
14. Once baked, remove the bagels from the oven and let them cool on a wire rack. Serve them fresh or store for later—they’re perfect for breakfast sandwiches, a toasted snack, or enjoyed plain with a smear of cream cheese.

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