If sourdough bagels aren’t already on your must-make list, add them now. They’re surprisingly approachable and yield a chewy, flavorful bagel with only modest hands-on time.
These chewy, lightly tangy bagels come from Daniela Trapani of Flour Girl Bread Co., adapted from a recipe by Emilie Raffa in Artisan Sourdough Made Simple. They proved easy to make at home and deliver a true bagel texture without complicated techniques.
☞ LEARN MORE, READ: HOW TO DRY SOURDOUGH STARTER
Sourdough Bagels
Ingredients
- 1 cup plus 2 teaspoons cool water (about 64°F / 18°C)
- 5 1/4 ounces active sourdough starter (100% hydration)
- 2 tablespoons granulated sugar
- 18 ounces all-purpose or bread flour
- 2 teaspoons fine sea salt
- Nonstick vegetable cooking spray
- 1 tablespoon plus 1 teaspoon honey
- Seeds for topping: poppy, sesame, or an everything spice mix
Instructions
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In a large bowl, combine the water and the starter. Add the sugar and stir until dissolved.
Tester tip: To check that your starter is active, test a teaspoon of it in the water before adding the rest—an active starter should float. If it sinks, feed and wait until it’s lively before proceeding.
- Add the flour and salt and mix until a rough dough forms. Use a Danish dough whisk, wooden spoon, or your hands to bring the dough together. The final dough temperature should be about 74°F (23°C).
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Cover the bowl with a lid or a damp cloth and let the dough rest at room temperature until doubled in size, about 8 to 10 hours or overnight.
Tester tip: If your kitchen is cool, place the covered dough in a turned-off oven with the oven light on to help it rise evenly.
- Line a rimmed baking sheet with parchment and lightly coat it with cooking spray. Turn the dough out onto a lightly floured surface; it will feel somewhat sticky and elastic (web-like).
- Divide the dough into eight equal portions (about 4 ounces / 115 g each). Shape each portion into a tight ball by drawing the dough ends underneath and rolling it in your cupped hand to tighten the surface. Dust with a little flour if needed.
- Place the dough balls on the prepared baking sheet, cover with plastic wrap, and let rest at room temperature for 30 to 45 minutes.
- Preheat the oven to 425°F (218°C).
- Bring a large pot of water to a boil and stir in the honey until dissolved. Have small bowls ready with your chosen toppings.
- Working one ball at a time, poke your thumb through the center to make a hole, then insert both index fingers and gently stretch and spin to create a ring about the size of a walnut. Repeat with the remaining dough.
- Carefully drop 2 to 3 bagels into the boiling honey water and simmer for 30 seconds per side. Use a slotted spoon to transfer them back to the baking sheet. Let them cool for 30 seconds so you can handle them, then, while still wet, dip the tops into seeds to coat. Continue with the rest of the bagels.
- Bake the bagels until golden and shiny, 22 to 25 minutes, rotating the sheet once halfway through baking for even browning.
- Transfer the bagels to a rack to cool for 5 minutes. Sourdough bagels are best the day they’re made; leftovers freeze well and can be toasted straight from frozen.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Recipe Testers’ Reviews
Only a portion of tested recipes earn a place on the site after blind testing by multiple home cooks. This sourdough bagel recipe passed that scrutiny and received strong praise from testers for ease, texture, and flavor.
Christi B.
We love bagels and this sourdough version impressed everyone at my table. The recipe is straightforward and mostly hands-off—rising takes time but requires little babysitting. The crust had good browning and the crumb delivered the expected chew, with a pleasant sourdough tang. I used bread flour and proofed in a warmed oven; everything came out beautifully. My family preferred everything seasoning and plain butter—both were winners.
Ellen F.
As a New Yorker who takes bagels seriously, I was impressed. I used all-purpose flour and chilled some ice in the water to hit the target temperature. The dough rose reliably and the final bagels smelled and tasted like bakery bagels—chewy, golden, and satisfying. I baked for 25 minutes for extra color and got eight perfect bagels.
Ilda C.-S.
Watching the bagels boil and float in honey water was immensely satisfying. This was my second time making bagels and I compared these sourdough bagels with a quick-yeast version. The sourdough bagels stayed bouncy and chewy even the next day and after freezing and toasting, while the yeast version needed more revival. These are a keeper.
Linda M.
My first attempt produced dense bagels; after adjusting rise time and allowing a longer overnight proof, the second batch was excellent and company-worthy. I also used a simple float test to check readiness before boiling. Simmering 40 seconds per side and baking 25 minutes produced reliable, well-browned results. Letting the dough fully proof is key to success.