Homemade Sourdough Bagels Recipe delivers everything you love about classic bagels — a chewy interior, slightly crisp crust, and rich flavor — with the added depth of natural fermentation. These chewy sourdough bagels are made using an active sourdough starter instead of commercial yeast, resulting in a more complex taste and satisfying texture.

Whether you’re preparing weekend breakfast, meal prepping for busy mornings, or exploring artisan baking at home, this naturally fermented bagels recipe is both rewarding and delicious.

Why You’ll Love These Sourdough Bagels

Chewy, bakery-style texture
Naturally fermented for deeper flavor
No commercial yeast required
Perfect for breakfast or sandwiches
Customizable with your favorite toppings

Unlike store-bought bagels, these artisan sourdough bagels develop flavor slowly, giving you a richer and more authentic result.

What Makes Sourdough Bagels Different?

Traditional bagels use commercial yeast for quick rising. Sourdough bagels rely on wild yeast from a sourdough starter. This fermentation process:

Enhances flavor complexity
Improves digestibility
Creates a slightly tangy taste
Produces a beautifully structured crumb

Additionally, bagels are boiled before baking, which creates their signature chewy crust.

Ingredients

½ cup active sourdough starter (fed and bubbly)
1 cup warm water
2 tablespoons honey (divided)
3½ cups bread flour
1½ teaspoons salt
1 tablespoon sugar (for boiling water)
Sesame seeds (optional topping)
Poppy seeds (optional topping)
Everything bagel seasoning (optional)

Instructions

Mix the Dough
In a large bowl, combine sourdough starter, warm water, and 1 tablespoon honey. Stir until dissolved.
Add Dry Ingredients
Add bread flour and salt. Mix until a stiff dough forms.
Knead
Knead by hand or with a stand mixer for 8–10 minutes until smooth and elastic.
Bulk Fermentation
Cover and let rise at room temperature for 4–6 hours until slightly puffy.
Shape Bagels
Divide dough into 8 equal pieces. Roll each into a ball, then poke a hole in the center and gently stretch into bagel shape.
Second Rise
Place shaped bagels on a lined baking sheet. Cover and let rest 1–2 hours.
Preheat & Boil
Preheat oven to 425°F (220°C). Bring a large pot of water to boil and add sugar and remaining honey.
Boil Bagels
Boil each bagel for 30–45 seconds per side. Remove and place back on baking sheet.
Add Toppings
Sprinkle with sesame seeds, poppy seeds, or seasoning while still wet.
Bake
Bake for 20–25 minutes until golden brown.
Cool
Let cool on a wire rack before slicing.

Texture & Flavor Profile

Chewy: Signature bagel density
Slightly Tangy: Natural sourdough fermentation
Crisp Exterior: Achieved by boiling before baking
Rich & Balanced: Mild sweetness from honey

These sourdough breakfast bagels are perfect toasted with butter or cream cheese.

Tips for Perfect Sourdough Bagels

Use bread flour for proper chewiness.
Ensure starter is active and bubbly.
Do not skip boiling step.
Avoid overproofing to maintain structure.

Flavor Variations

1. Cinnamon Raisin

Add 1 teaspoon cinnamon and ½ cup raisins to dough.

2. Everything Bagel

Top generously with everything seasoning.

3. Cheese Bagels

Sprinkle shredded cheddar before baking.

4. Garlic & Herb

Add dried herbs to dough for savory twist.

Serving Suggestions

Toasted with cream cheese
Used for breakfast sandwiches
Served with smoked salmon
Paired with avocado and eggs

Storage & Freezing

Store at room temperature for 2 days.
Refrigerate up to 5 days.
Freeze sliced for up to 2 months.

Common Mistakes to Avoid

Skipping boiling step
Using weak starter
Under-kneading dough
Overcrowding boiling pot

Nutritional Insight

These naturally fermented bagels offer improved digestibility compared to commercial yeast bagels, thanks to extended fermentation.

Final Thoughts

Homemade Sourdough Bagels Recipe is a must-try for anyone who enjoys artisan baking. With a chewy texture, golden crust, and naturally complex flavor, these chewy sourdough bagels elevate any breakfast or brunch spread.

Once you taste fresh, naturally fermented bagels straight from your oven, store-bought versions simply won’t compare.