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If you’re craving a perfectly chewy, golden brown bagel with that classic sourdough tang, this easy sourdough bagel recipe is for you.
If you’re craving chewy sourdough bagels with a crusty outside and a soft, flavorful inside, this naturally leavened bagel recipe is your go-to. You don’t need commercial yeast- just a bubbly starter and some patience. These homemade sourdough bagels are perfect for weekend brunch or an artisan-style weekend breakfast spread. Whether you’re a fan of sourdough breakfast bread or trying new sourdough recipes, this is one of those easy homemade sourdough bagels you’ll come back to again and again. Try shaping them into New York-style sourdough bagels or experimenting with sourdough discard in future batches.
Step-by-Step Instructions
Step One: 8 hours before you plan to start making the dough, feed your sourdough starter to keep it bubbly and active.
Step Two: In a standing mixer with the dough hook, add 3/4 cup sourdough starter and 1 cup of water. Mix to combine.
Step Three: Add 3 1/2 cups bread flour, 2 tbsp granulated sugar, 1 1/2 tsp fine sea salt, and 2 tbsp olive oil. Mix until a dough forms. After the dough forms, start your timer and knead on low speed for 5 minutes.
Step Four: Remove the dough and place it in a bowl with a lid, or cover it with plastic wrap, and let it bulk rise for 12-14 hours.
Step Five: After the dough has bulk risen, divide it into 6 equal parts. Roll and shape into a bagel, then place on a light-metal cookie sheet lined with parchment paper. Cover the bagel dough with plastic wrap and allow it to rise for another hour.
Step Six: After the second rise, preheat your oven to 375 degrees F and place a pot of water on the stovetop over high heat. Add 1 tbsp of granulated sugar to the pot, then allow the water to boil.
Step Seven: Once boiling, add the bagels and let them sit in the water for 1-2 minutes. Flip the bagels over and repeat, cooking for 1-2 minutes.
Step Eight: Scoop the bagels out of the water and place them back on the cookie sheet lined with parchment paper. If you want to add toppings like seasoning, cinnamon sugar, or cheese, do it now.
Step Nine: Place the bagels in the preheated oven and bake for 25 minutes.
Step Ten: Remove and allow to cool for about 30 minutes before slicing. Serve with your favorite flavor of cream cheese.
Serving Suggestions
Serve your freshly baked bagels sliced and slathered with cream cheese- think chive, honey, walnut, or even cinnamon swirl. Want to go all out? Create a DIY bagel board with smoked salmon, avocado slices, capers, red onion, tomato, and lemon wedges. Toast and pair with scrambled eggs and cheddar for a hearty breakfast sandwich. For lunch, layer with turkey, cheddar, lettuce, and mustard. Try my turkey salad sandwiches on a crusty plain bagel- it is divine! Pair them with my homemade butternut squash soup or tomato soup. Display with mini bowls of toppings on a wooden board for an easy brunch centerpiece. You can also cut them into smaller portions for bagel bites and serve with cranberry cream cheese dip or hummus.
The Chemistry of Sourdough Bagels
Sourdough bagels rely on natural fermentation to rise and develop flavor. The active sourdough starter not only lifts the dough but also contributes that iconic tang. Bread flour gives the dough strength and elasticity, key to achieving a chewy crust and structured interior. Boiling the bagels in a water bath gelatinizes the outer layer, helping them hold their shape in the oven while encouraging a golden brown finish. Adding a bit of granulated sugar or barley malt syrup to the boiling water enhances the crust’s color and gives it that signature bagel-shop sheen.
Recipe Troubleshooting
Too sour? This usually results from over-fermenting the dough.
Crust too soft? This can come from skipping the water bath or not baking long enough.
Dense, underbaked center? This often means the bagels didn’t get the proper oven spring or weren’t boiled long enough.
Flattening in the water bath or second rise? This is usually due to poor surface tension or over-proofing.
Do bagels deflate after boiling? They likely didn’t develop enough surface tension during shaping or were over-proofed.
How does the active starter need to be? It should pass the float test and double in size within 4-6 hours after feeding.
Bagels not rising well? It could be due to cold ambient temperature or weak starter activity.
Seasonal Serving Suggestions
These sourdough bagels are a perfect fit for your summer brunch ideas, especially when paired with garden veggies or seasonal cream cheese spreads. Hosting a Father’s Day brunch? Serve them fresh with bacon and cheddar. Pack them into back-to-school lunchboxes with turkey and avocado or take them on your next picnic for easy sourdough bagel sandwiches. Try seasonal flavors like tomato basil or blueberry for fun, fresh spins on the classic. With classic sourdough trending on TikTok and Instagram, this recipe belongs in every “never sourdough recipes” roundup.
Baking Tips
With no commercial yeast, these homemade bagels are made entirely with an active sourdough starter and a little patience. Whether you’re baking for a weekend brunch, prepping your favorite breakfast sandwich, or making your first batch ever, these sourdough bagels will rival your neighborhood bagel shop. With a delightful chewy crust and soft interior, they’re everything a fresh bagel should be. Plus, you can customize with your favorite toppings like sesame seeds, poppy seeds, or bagel seasoning!
Storage Tips
Once cooled, store bagels in an airtight container or bread bag at room temperature for 2-3 days. For longer storage, slice them in half and freeze in a freezer-safe container. They toast up beautifully straight from frozen for busy mornings.
Freezer- Let the bagels cool fully, then slice and store in a freezer-safe container or plastic bag. They’ll keep for up to 2 months. To reheat, pop into the toaster straight from frozen or warm in the oven at 350°F for 10-12 minutes.
Make Ahead- You can prepare the dough the night before and let it bulk rise overnight. Shaped bagels can also be refrigerated on a parchment-lined baking sheet- just bring them to room temperature before boiling and baking. Perfect for prepping ahead for brunch or weekday breakfast.
Recommended Products
Crisp & Tangy Sourdough Bagels You’ll Love
Homemade sourdough bagels might sound intimidating, but they’re easier said than you think- and oh so worth it. With a chewy texture, golden crust, and that unmistakable sourdough tang, these bagels are a breakfast dream. Whether it’s your first time or you’re adding to your sourdough baking repertoire, this recipe is simple, satisfying, and endlessly customizable. Top them with seeds, swirl them with cinnamon sugar, or go classic with cream cheese. Once you taste a freshly baked bagel from your own kitchen, there’s no going back. Let me know what flavor combos you try- I’d love to see your creations.
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No Yeast Sourdough Bagels – Just Starter & Love
Ingredients
- 3/4 cup bubbly sourdough start
- 1 cup water
- 2 tbsp granulated sugar
- 1 1/2 tsp fine sea salt
- 3 1/2 cup bread flour
- 2 tbsp olive oil
Water Bath
- 6 cups water
- 1 tbsp granulated sugar
Instructions
- 8 hours before you want to start making the dough, feed your sourdough starter to make sure its bubbly and active.
- In a standing mixer with the dough hook, add 3/4 cup sourdough starter and 1 cup of water. Mix to combine.
- Add 3 1/2 cups bread flour, 2 tbsp granulated sugar, 1 1/2 tsp fine sea salt, and 2 tbsp olive oil. Mix until a dough forms. After the dough forms, start your timer and knead on low speed for 5 minutes.
- Remove the dough and place it in a bowl with a lid or cover it with plastic wrap to allow it to bulk rise for 12-14 hours.
- After the dough has bulk risen, divide it into 6 equal parts. Roll and shape into a bagel shape and place on a light-metal cookie sheet lined with parchment paper. Cover the bagel dough with plastic wrap and allow it to rise for another hour.
- After the second rise, preheat your oven to 375 degrees F and place a pot of water on the stovetop over high heat. Add 1 tbsp of granulated sugar to the pot and allow the water to reach a boil.
- Once boiling, add the bagels and allow them to sit in the boiling water for 1-2 minutes. Flip the bagles over and repeat, cooking for 1-2 minutes.
- Scoop the bagels out of the water and place them back on the cookie sheet lined with parchment paper. If you want to add toppings like seasoning, cinnamon sugar, or cheese, do it now.
- Place the bagels in the preheated oven and bake for 25 minutes.
- Remove and allow to cool for about 30 minutes before slicing. Serve with your favorite flavor of cream cheese.
Nutrition
Have you tried this recipe?
I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.
Beverly
Thanks for a technically delicious starter only recipe. The only thing I changed was to apply an egg white coating on the boiled bagel before I put ion everything bagel seasoning on them.
Madison Reid
What a great add! I am going to have to try that. Thanks for leaving a comment and review:)