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Homemade Sourdough Bagels Recipe

There’s nothing like the satisfaction of baking your own bagels—especially when they’re made with sourdough starter. This easy overnight sourdough bagel recipe uses an active starter to create perfectly chewy, flavorful bagels with that signature tang and soft, golden crust. If you’ve been looking for a simple way to bring bakery-quality bagels to your kitchen, this is it.
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Servings 8 bagles

Ingredients
  

  • 3/4 cup active sourdough starter
  • 1 cup warm water (110 degrees)
  • 4 cups bread flour
  • 2 Tbsp granulated sugar
  • 1 1/2 tsp salt
  • cooking spray or oil
  • 6 cups water
  • 1/4 cup honey
  • 1 Tbsp salt
  • 2 Tbsp corn meal
  • 1 egg (scrambled)
  • sesame seeds
  • Everything Bagel Seasoning
  • sea salt

Instructions
 

  • In a large bowl, mix the starter, water, and sugar with a fork.
  • Add the flour and salt. Mix until combined. The dough will be very stiff.
  • Transfer to a lightly floured surface and knead by hand for 6-8 minutes. Form dough into a ball and place it in a bowl that has been lightly coated with cooking spray (or oil) to keep it from sticking.
  • Cover bowl with plastic wrap and a dish towel, and let the dough rise until it has doubled in size (roughly 10-12 hours). That is not a typo!
  • Line 2 baking sheets with parchment paper and set aside.
  • Punch down the dough and place it on an lightly floured work surface. Flatten the dough into a rectangle and cut it into 8 equal pieces.
  • Form each piece into a ball (gather the ends, flip it over, and form it into a ball).
  • Place each ball on baking sheet. Allow to rest for 15 minutes.
  • Take each ball of dough and poke your finger through the center. Move your finger in a circular motion to stretch the hole and make it about the size of a walnut. Put the shaped bagel on your work surface. Repeat with remaining dough.
  • Let the bagels rest for an addtional15 minutes. The dough will rise slightly during this stage.
  • Preheat your oven to 425 degrees F. Sprinkle corn meal on the parchment paper of each baking sheet.
  • While the bagels are resting and your oven is preheating, add water to a medium size pot and bring to a boil. Add salt and honey and stir until dissolved.
  • Add two bagels at a time to the boiling water and simmer for 30 seconds on each side. Transfer the bagels to the baking sheet. I typically put 4 bagels on each sheet. Continue with remaining bagels.
  • Scramble the egg in a small bowl and add a little water to make the wash.
  • Brush the bagels with the egg wash and sprinkle the bagels with your choice of toppings. The photo shows sesame with sea salt and everything bagels.
  • Bake your bagels (one tray at a time) on the center rack of your oven for 18-20 minutes, turning tray half way through.
  • When ready, the bagels will be a light golden brown. Transfer to a wire rack to cool.

Notes

The first time I made these bagels, I used my KitchenAid Professional HD 6-quart stand mixer with the dough hook. It really struggled kneading the dough near the end of the time. Rather than risk ruining my mixer, I now knead the dough by hand. It's a workout, but it keeps the mixer safe.
Baking time will vary depending on your oven.
Store bagels in a zip lock bag for up to 2 days. Or in the freezer for up to 3 months.