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Sourdough Bagel Recipe: Simple Steps To A Healthier Bread

Homemade Sourdough Bagels

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Like sourdough bread, these homemade bagels require a well fed and active sourdough starter. The starter is what will provide your chewy bagels with an irresistible sour flavor, especially when complemented with your desired toppings.

  • Total Time: 25 minutes
  • Yield: 8 bagels 1x


  • 150g bubbly and active sourdough starter
  • 1 cup warm water
  • 2 tablespoons sugar
  • 500g bread flour
  • 9g fine sea salt
  • 20g honey
  • cooking spray


  1. In a large bowl add your sourdough starter, water, sugar, flour and salt. Mix these ingredients till a stiff dough has formed.
  2. Cover and allow the dough to rest for one hour. Then return to the bowl and shape the dough into a smooth ball
  3. Gradually add the remaining two cups of flour, then use a dough hook or your hands to knead the dough until it achieves a smooth consistency.
  4. Cover the dough with a wet towel or plastic wrap to rise overnight. Ensure that your towel is wet, as your dough can form hard skin on its surface.
  5. Line a baking sheet with parchment paper, remembering to spray the parchment with cooking spray to avoid sticking.
  6. Transfer the dough onto a non-floured work surface, then flatten the dough into a rectangle, and divide the bagel dough into 8 equal pieces. Roll each piece into a ball, then let the dough rest on your parchment-lined sheet pan, for 10 to 15 minutes.
  7. Taking one ball at a time, poke a hole into the middle of the dough, gently press and rotate your finger to gently stretch the dough until the hole has stretched to the size of a walnut.
  8. Cover the dough with a damp towel and let it rest at room temperature for 20 minutes. The shaped bagels will puff up slightly at this stage.
  9. Meanwhile, bring a large pot of water to a boil, add honey and mix well till dissolved. Then preheat your oven to 425 degrees F, and add your choice of seeds to a shallow bowl.
  10. Using a slotted spoon, gently lower 2 to 3 bagels into the pot of gurgling water, allowing them to simmer for 30 seconds on either side. Once your bagels are boiled remove and allow the bagels to cool down, before dipping them into the shallow bowl containing your seeds.
  11. Place your baking sheet on the center rack, then bake the bagels for 20 to 25 minutes, flipping them halfway, so they cook evenly. Once they’re ready, your bagels should puff up, and transform to a lovely golden brown shade. Transfer to a wire rack to cool down.
  12. The chewy texture of these cooked bagels is best enjoyed when fresh and cooled.
  • Author: Natasha Krajnc
  • Cook Time: 25 mins