The Best Sourdough Bagel Recipe (Chewy & Easy Homemade Bagels)
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I’ve been making this sourdough bagel recipe regularly for over two and a half years, and it has become a staple for our family of seven. As a family of seven, we don’t keep recipes around unless they are dependable, filling, and genuinely loved. These sourdough bagels check every box. They’re our go-to for grab-and-go breakfasts, afternoon snacks, and even easy lunches. I’ve wrapped them up as treats for friends, set them out for guests staying with us, and made batch after batch knowing they’ll disappear quickly.
Over the years, I’ve tested this recipe dozens of times — adjusting proofing times, flour blends, boiling methods, and baking temperatures until it produced consistent, chewy, bakery-style sourdough bagels every single time. Our all-time favorites are everything bagel seasoning and plain, though I’m currently testing a blueberry version because I keep getting requests for it.
A Versatile Bagel Recipe
What really proves this recipe works? I’ve made dozens of batches since we moved into our RV full time — and anyone who has baked in an RV oven knows they can be unpredictable at best. Even with uneven heat and finicky temperature swings, this sourdough bagel recipe turns out beautifully. That kind of consistency only comes from repeated testing and real-life baking experience.
If you’re looking for a sourdough bagel recipe that’s been made, shared, adjusted, and trusted in a busy family kitchen (and even a tiny RV kitchen), this is the one.
How Will these bagels Turn out?
This sourdough bagel recipe creates chewy, glossy, bakery-style bagels using an active sourdough starter. They are boiled before baking for classic texture and flavor, and can be made with fresh-milled wheat or all-purpose flour.
If you’re craving a bagel that truly delivers on chewiness, flavor, and that glossy crust, this one’s for you. We’re talking sourdough bagels made with a mix of fresh-milled wheat (or swap in soft white wheat + all-purpose), honey, molasses blended in. Plus, the secret to chewy bagels: a sweet and salty water-bath boost that takes it over the top.
Why This Sourdough Bagel Recipe Works
I have made this recipe for years. Since we’ve moved several times and lived in a camper full time, I can attest to its versatility. It bakes up great in any oven. Whether you’re using a small RV propane oven, a residential electric oven, or a natural gas oven, these days bagels consistently turn out well. I’ve even recently used fresh milled spelt without changing the recipe.
This recipe is truly the best because it is consistent. I think it works so well because it:
- Uses an active sourdough starter for natural rise and that tangy sourdough flavor
- Is boiled before baking for classic chewy crust
- Has flexible flour options (fresh-milled, all purpose, or bread flour)
Bonus: I’ll walk you through shaping, proofing, boiling with a sugar & baking-soda bath, baking, and finishing touches — all seasoned with my helpful resources for each step of the process.
Why These Bagels Are “The One” Recipe
The stiff dough and the water bath give that irresistible chew and glossy exterior you get in high-end bagel shops. Using fresh wheat or soft white wheat means extra flavor—nutty, slightly sweet, real grain goodness. And the addition of lecithin helps structure and softness (especially helpful if you use whole grain).
Also, shaping bagels is an experience. It’s tactile, satisfying, and fun. You’ll feel like a bagel artist by the end.
And last, but certainly not least, I’ve selected these ingredients with nutrition in mind. The sourdough, the fresh milled flour, the lecithin- this entire recipe is built to offer more. Not sure what that means? I‘ve explained why sourdough is healthier and why to use fresh milled flours in your sourdough baking.
Ingredients For Easy Sourdough Bagels(With Optional Flour Swap)
Basic Ingredient List:
- butter, melted
- raw honey
- high quality salt, like baja gold or Redmonds
- active sourdough starter
- water
- all-purpose flour, fresh milled wheat, fresh milled spelt, bread flour
- sunflower lecithin (helps with gluten development, and adds vital nutrients)
Toppings & Water Bath:
- Sesame seeds, everything bagel seasoning, poppy seeds or plain
- Water bath mix: In your boiling water add 1 tsp baking soda + ¼ cup coconut sugar to boost crust shine and chew
Note: Want to learn more about using fresh-milled flour? Check out my post: “What is Fresh Milled Flour & Why Should You Use It”
Thinking about whether sourdough is actually healthier? See: “Is Sourdough Really Healthier?”
Also: How to knead bread for structure: “How to Knead Bread (Hand & Mixer)”
Love everything bagel seasoning? Use my recipe: “Everything Bagel Seasoning”
Let’s be sourdough friends! I’ll share my favorite recipes with you.
How to Make Sourdough Bagels
1. Feed and Prep Your Starter
Make sure your starter is active, bubbly, and ready. Feed it well, keep it cozy, and wait for it to double and get bubbly. To help keep it warm and cozy, make a jar cozy from my free pattern. As a bonus- match your kitchen decor so you have a cute little sourdough display on the counter.
2. Mix the Bagel Dough
In a mixing bowl, whisk melted butter + honey + starter + water + salt until combined. Then add your selected flours + lecithin. Stir until everything comes together into a stiff dough. You may need to let is rest for 10-15 minutes. Fancy sourdough bakers call this an autolyze, and technically you should do it before you add your starter. However, I don’t find that to be completely necessary. Do what you will.
This is one of those recipes that is very forgiving. When I use fresh milled spelt, the dough is a bit shaggy and wet. I. just try to be patient and continue to work with it.
3. Knead the bagel dough
Either by mixer on a 3-4 speed (8-12 minutes) or by hand (12-15 minutes) knead until smooth and elastic. If your dough is really wet from using a fresh milled flour, knead until the dough is glossy. it’s okay if it stays tacky.
The dough should feel firm and springy. If you use fresh-milled wheat, it might need a bit more time and it may lose it shape quickly. The dough will get a glossy sheen to it, and that’s how you know it’s ready.
4. Bulk Rise- Ferment your bagel dough
Put the dough into a lightly oiled bowl. cover it with a damp tea towel or with your own handmade fabric bowl cover. Sometimes, I just put the whole bowl inside a grocery bag and tie it up. That keeps the moisture in and helps me reuse a bag before I toss it.
Let rise at room temperature ~4-6 hours or refrigerate overnight for deeper flavor. Another great benefit of using this recipe is that it turns out amazing even if you over ferment, so don’t worry too much.
5. Shape Your Bagels- bakery style or rustic
For a more rustic bagel, turn dough onto a floured surface. Divide into ~8 equal portions. Roll each into a ball. Use the rolling motion against the counter top to create tension around the surface of the dough ball. For wetter dough, you may need to add a dusting of flour.
Next, gently smash each ball into a disc until it’s roughly the size that you want your bagel to be. You can have fun here and make mini bagels by diving the enough into 12 or 16 instead of 8. It’s your bagel recipe.
Once you have little flat discs, poke a hole with your finger and gently spin to widen the hole (it will shrink as it proofs).
However, I’ve been reading lately that bakeries make their sourdough bagels little differently.
First, they split their dough into portions. Then, they roll each portion into a long rope. Next, they take the two ends, curve the rope into a circle, and roll the ends together. Bakery style sourdough bagels have that tell-tale crease that shows they were made with this method. It may create a bit more tension on the dough for better rising.
6. Proof Bagels
Place shaped bagels on a parchment-lined sheet. Next, cover the bagels with a light cloth. Let them rest ~1-2 hours until visibly puffy. While they rise preheat your oven to 425°F. Prepare your water bath.
7. Water Bath- boiled bagels are the only kind of bagels
If you don’t boil your bagels, they’ll just be rolls. Bring a large pot of water to a boil (deep enough to float bagels). Add 1 tsp baking soda + ¼ cup coconut sugar into the water.
You can also use brown sugar if you don’t keep coconut sugar around. However the coconut sugar has a lower glycemic index, if you’re concerned about things like that. Lower the bagels into the water 2-3 at a time, allow them to boil ~30-45 seconds per side until they rise and look slightly glossy.
8. Top your bagels & Bake
Remove each bells carefully with a slotted spoon to drain the excess water. Then, place each bagel on a parchment lined baking sheet. Brush with milk (or egg wash if you like) and add toppings, particularly the everything bagel seasoning that I like to make. Bake at 425°F for about 18-22 minutes until golden brown.
9. Finish For a chewy, delicious bagel treat
Let the bagels cool briefly. Slice and add cream cheese, or serve whole. These bagels also freeze well. When your’e ready to serve, just pop them into the oven or a toaster. Serve warm with butter or cream cheese and enjoy the chew, flavor, and shine. They also make great sandwiches and burger buns!
Just this week, I made a double batch. We had the first batch for breakfast. Then later in the week, we made BLTs on the second batch of bagels.
Serving & Storage for Sourdough Bagels
I love to serve my baked goods on a cake stand. It gives me the chance to show off my baking and make the kitchen feel cozy. It also generates some excitement about getting to eat the bagels.
Serve warm, toasted, or split with your favorite toppings — cream cheese, avocado & egg, smoked salmon, honey butter. Freeze extras after fully cooling: wrap and store up to 3 months. Reheat in toaster or oven.
These bagels hold up well thanks to the structure you built with the dough and lecithin!
Try some of my Other Simple Sourdough Recipes
Sourdough Gift Basket
Bagels are a really fun recipe to make and gift to people. A lot of people will be shocked that you can make bagels at home. I think it is a great gift for so many occasions. Make up some bagels, handwrite a recipe or two, and share some starter.
I put together a tutorial to create a handmade gift basket full of goodies for your favorite baker. Make items off this list to put together for anyone who is interested in sourdough. Find the post and tutorials here:
- How to make a Sourdough gift basket
- Sew a Sourdough Proofing Cover
- Sew a Sourdough Starter Cover
- Sew a sew of hot pads for baking bread
- Sew a waist apron
You could also print out a whole set of your favorite recipes and bind them into a personal cookbook to gift to a friend.
Sourdough Bagel FAQs (Everything You Need to Know)
Boiling sourdough bagels before baking is what gives them their classic chewy crust and shiny exterior. When bagels are dropped into simmering water (especially with baking soda and a touch of sugar), the surface starches gelatinize. This creates a thin outer layer that sets before baking.
That outer layer is what:
Locks in moisture
Creates chewiness
Gives bagels their signature gloss
Prevents them from rising too much in the oven
Technically, yes — but they won’t be real bagels.
If you skip boiling:
The crust will be softer
The texture will resemble sandwich bread
You will lose the classic chew
If you’re short on time, reduce the boil to 20–30 seconds per side. But for bakery-style sourdough bagels, boiling is essential.
Dense sourdough bagels are usually caused by one of three things:
Underproofing – The dough didn’t ferment long enough.
Weak starter – Your sourdough starter wasn’t fully active and bubbly.
Too much flour – Bagel dough is stiff, but it should still feel elastic and slightly springy.
A properly proofed sourdough bagel should:
Look slightly puffy before boiling
Float quickly in the water bath
Feel lighter than when first shaped
If your bagels are heavy and tight inside, extend your bulk fermentation next t
Proofing time depends on temperature and starter strength.
At room temperature (70–75°F):
Bulk rise: 3–5 hours
Shaped proof: 45–90 minutes
For deeper flavor, you can refrigerate the dough overnight after the bulk rise. Cold fermentation improves flavor and makes shaping easier.
The dough should look slightly puffy — not doubled like sandwich bread.
I have found that sourdough is a lot more forgiving than what the internet tells us. Honestly, it’s all up to your preference and experience. For a beginner, this recipe works best with active, bubbly starter for proper rise and chew. If you’re a little more advanced and you know what to look for, you can totally make these with discard.
If you want to use sourdough discard:
Keep in a slightly cooler area- give it more time to ferment without getting too sour
Expect it to take a bit longer in the bulk ferment
watch for signals that the dough is ready
Yes — and many bakers prefer it.
After the bulk rise:
Cover the dough tightly
Refrigerate 8–24 hours
Cold fermentation:
Develops deeper sour flavor
Strengthens structure
Makes shaping easier
The best flour for this bagel recipe is whatever you have. I use all purpose, fresh milled wheat, fresh milled spelt, and bread flour without changing any measurements.
Use a high protein flour. Boil for 1 minute per side. Bake until they’re a deep golden brown. Add extra baking soda to your water bath to enhance the chewy crust.
Tips for Perfect Chewy Sourdough Bagels Every Time
- Keep the dough stiff-make adjustments to the flour if its too sticky to work with
- Before boiling, drop one bagel into water.
If it floats within 10 seconds, the dough is ready.
If it sinks, let it proof longer. - Cold Ferment for Better Flavor by refrigerating overnight
- Add more baking soda to your water bath
- Try honey, molasses, or maple syrup in your water bath
Have you tried this sourdough bagel recipe? Did you use fresh-milled flour or all-purpose? Tell me below!
The Best Sourdough Bagels
Ingredients
Bagel Dough
- 1/4 cup butter melted and cooled slightly
- 2 tablespoons honey
- 1/2 tablespoon fine salt
- 1/2 cup active sourdough starter bubbly and risen
- 1 1/4 cups room-temperature water
- 2 cups fresh-milled wheat flour
- 2 cups unbleached all-purpose flour
- 2 tablespoons sunflower lecithin optional, for softer crumb
- Ingredients — Water Bath & Topping
- 1 teaspoon baking soda
- 1/4 cup coconut sugar or brown sugar or honey
Toppings and Egg wash
- sesame seeds poppy seeds, coarse salt, everything bagel seasoning, or leave plain
- 1 egg beaten with 1 tablespoon water for egg wash or milk, optional
Instructions
Feed your starter before you want to bake.
- Feed your sourdough starter 4–12 hours before mixing so it rises, looks domed, and smells mildly sweet and tangy. When you stir it, it should look airy with bubbles. This “active” starter helps bagels rise and taste great.
Combine Ingredients
- In a large bowl, whisk together the melted butter, honey, salt, sourdough starter, and water. The liquid should look milky and smooth with no streaks of honey. If butter clumps, it was too hot—keep whisking until it blends in.
- Add the flour (choose either the main formula or the swap) and the lecithin. Stir with a sturdy spoon or mix on low until a shaggy, rough dough forms and you no longer see dry flour. The dough will look lumpy and a little scrappy—this is okay.
Rest the dough (autolyse light).
- Let the dough sit for 10 minutes. This rest helps the flour soak up the water. After resting, the dough will feel less sticky and easier to knead.
- Knead with a stand mixer on low-medium speed for 8–10 minutes, or knead by hand for 12–15 minutes. Bagel dough should feel firm and tight, not soft like sandwich bread. It should look smooth like a balloon and spring back when you press it.
- Check the dough feel.
- Pinch a small piece and stretch it—if it makes a thin, stretchy “window” without tearing right away, you are close. If it tears quickly, knead 1–2 minutes more. The dough should hold its shape in a ball and not slump.
- First rise (bulk fermentation).
- Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature until it looks puffy and has grown by about 50–75%. This may take 3–5 hours, depending on room temperature and starter strength. It will feel lighter when you lift it.
- For deeper sourdough flavor and easier shaping, cover the bowl and refrigerate the dough for 8–12 hours or overnight. Cold dough is firmer, which makes shaping neat bagels simple. You can skip this if you’re short on time.
- Turn the dough onto an unfloured or very lightly floured counter. Cut into 8 equal pieces (use a scale if you have one). Each piece should look like a small puck, about the size of your palm.
- Working with one piece at a time, cup your hand over it and drag in small circles on the counter to create surface tension. The ball should look smooth on top with a sealed bottom seam. Repeat for all pieces. Rest 5 minutes.
- Use your thumb to poke a hole in the center of a dough ball. Slip two fingers in and spin the dough gently to stretch the hole to about 1.5–2 inches wide. The ring should look even all the way around. Repeat with all pieces.
- Place shaped bagels on a parchment-lined baking sheet. Cover loosely and let them proof 45–90 minutes at room temp. They should look slightly puffy and spring back slowly when gently poked. Meanwhile, preheat the oven to 425°F (218°C).
- Fill a wide pot with at least 3 inches of water and bring to a gentle boil. Stir in 1 teaspoon baking soda and 1/4 cup coconut sugar. The water should look lightly colored. Reduce heat to a steady simmer—gentle bubbles, not a hard rolling boil.
- Drop 2–3 bagels into the simmering water. They should float within seconds. Boil 20–30 seconds per side for a softer crust or 40–45 seconds per side for a chewier crust. Use a slotted spoon to flip and remove them; let water drip off.
- Place boiled bagels back on the parchment. Brush with egg wash (or milk) so toppings stick. Sprinkle sesame seeds, poppy seeds, coarse salt, or everything bagel seasoning evenly over the top. Press lightly so seeds grab.
- Bake until golden and glossy.
- Bake at 425°F for 18–22 minutes, rotating the pan halfway through. Bagels are done when they look deep golden, feel firm on the sides, and sound lightly hollow when tapped. The crust should look shiny and the bottoms should be browned.
- Cool bagels on a rack for at least 15 minutes so the crumb sets. Slice and toast for a classic bagel bite. The crumb should look even with small, tight holes and the crust should chew, not crackle.
- Store and freeze.
- Keep at room temperature in a sealed bag for 2–3 days. For longer storage, slice, then freeze in a freezer bag for up to 3 months. Toast straight from frozen for the best texture.
Notes
- For a fresh-milled flour version, use the main formula (2 cups fresh-milled wheat + 2 cups AP). For a lighter chew, use the swap option (1 cup soft white wheat + 3 cups AP).
- Lecithin helps whole-grain bagels stay soft and tall without losing chew; it is optional but helpful.
- The baking soda + coconut sugar water bath gives the classic shiny crust and bakery bagel flavor.
- Proofing times vary with room temperature and starter strength; trust the look—bagels should appear slightly puffy before boiling.
- Popular topping: Everything Bagel Seasoning.
Sourdough bagels are one of my absolute favorite things to make and eat!! Perfect for breakfast prep!
Emily, I’m so happy to see you here on the blog 🙂 I love to make a double batch of bagels for busy mornings so the kids can just grab them and go. They freeze really well too!
Sourdough bagels are one of my absolute favorite things to make and eat!! Perfect for breakfast prep!
Seriously the best sourdough bagels ever! I love to pair mine with a delicious cream cheese!
Seriously the best sourdough bagels ever! I love to pair mine with a delicious cream cheese!
Hey Dee ❤️ thanks for your comment! I love cream cheese with my bagels too. I’ll have to work on a homemade cream cheese recipe 😉
I can’t wait to try these! They look delicious 😋
Grace:) thank you for your comment!! I really think you will love how chewy and fluffy they turn out.
This recipe turns out so good everything. We have tried the fresh milled flour version, and I even used all fresh milled flour without any all purpose, and it still always turns out chewy and fluffy and delicious. My family devours these bagels.