How to Make Sourdough Bagels
Ok don’t freak out on me. If the thought of following a sourdough bagel recipe seems daunting, don’t worry. I’ve broken it down step-by-step. Imagine biting into a warm, chewy bagel with a golden crustโYum! I’m hungry already!
The important part to remember is to allow for enough rise time, so donโt rush the process!

Sourdough Bagels
Ingredients
- ยฝ cup active sourdough starter
- 1 cup warm water (85-100 degrees F 30-38 C)
- 2 tablespoon honey
- 4 cups all-purpose flour
- 2 teaspoon salt
Water Bath
- 6 cups water
- 1 tablespoon honey
- 1 tablespoon baking soda see notes
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Instructions
- Feed starter. 8 hours before youโre ready to make these bagels, feed your sourdough starter by adding 30 grams of sourdough, 45 grams of flour, and 45 grams of water. (this will give you 100 g of active sourdough if you want more to feed later, double this) Stir to combine cover and allow to sit at room temperature for 8 hours or until itโs doubled in size.
- Make the dough. Add the warm water and active sourdough starter to a large mixing bowl. Stir until the water and sourdough starter is almost fully incorporated. Drizzle the honey in and stir. Add the salt and the flour. Using a wooden spoon, stir to combine as much as you can. You may need to use your hands to add the rest of the flour.
- Rest. Place the formed dough in a clean bowl and cover with a towel, plate, or plastic wrap. Allow to sit covered for 1 hour.
- Stretch and folds. After 1 hour remove the cover. It is time to start stretching and folding. Wet your hands with some water (this will prevent the dough from sticking to your hands). Pick up 1 side of the dough then stretch it up and fold the dough over onto itself. Continue this process 3 or 4 times, turn the dough so the bottom is facing up. Cover and allow to sit for 30 minutes. *This strengthens the dough and you will notice the dough become more soft and pliable with each stretch and fold session.* Repeat the stretch and folds 3 more times for a total of 4 stretch and fold sessions.
- Rise. Cover and allow the dough to sit at room temperature for 12 hours (or overnight).
- Divide and rest. Remove the cover and transfer the dough to a clean dry space. Divide the dough into 12 equal portions and form them into a ball. *The dough may be a little sticky, if that is the case you can add some flour to your working space.* Cover and allow to sit for 1 hour.
- Prep baking soda bath. Prepare the water bath by adding the water, honey, and baking soda (if using) to a large pot and bring to a boil over medium-high heat. *Baking soda gives the bagels a golden brown color.*
- Prep for baking. While the water is coming to a boil, cut a piece of parchment paper into 12-4×4 inch (2.5×2.5 cm) squares. Set aside. Line 2 baking sheet with a piece of parchment paper then set aside. Preheat the oven to 375 degrees F (190 C).
- Shape. Uncover the dough balls and shape them into bagel shapes by pressing a hole into the middle of the dough and then stretching the hole. Place the prepared bagel onto a piece of the 4×4 inch (2.5×2.5 cm) parchment square. Repeat this process 11 more times until all of the dough balls have been shaped into bagel shapes. *The parchment paper allows for easy transfer, preventing the dough from sticking to your hands or the counter.*
- Cook in the water bath. Working in batches, (3 fit perfectly into the pot) place the bagels into the water bath. Allow them to cook for 3 minutes, flipping them after 90 seconds. Transfer the boiled bagels to the lined baking sheet. If you are adding toppings, top them as soon as the bagels have been removed from the water bath.
- Bake. Bake at 375 degrees F (190 C) for 25 minutes or until golden brown. Remove from the oven and allow them to cool for 5 minutes then transfer them to a cooling rack. Allow them to cool on the cooling rack for 10 minutes before cutting into them.
Notes
I know these sourdough bagels take time but they are so worth it! When I take that first bite, I know all my hard work was worth it. The chewy texture and golden crust make for an amazing breakfast or brunch treat that everyone enjoys.

I hope you enjoy making (and eating!) these as much as I do.
Key Ingredients and Tools
When making sourdough bagels, having the right tools and ingredients can make all the difference. Here are a few essentials to help you succeed:

- Active Sourdough Starter. This is the heart of the recipe, providing the unique sourdough flavor and natural leavening. Make sure it’s bubbly and active before using it.
- Digital Scale. Precision is crucial in baking, and a digital scale ensures you get the exact measurements needed for perfect bagels every time.
- Honey. Adds a touch of sweetness and helps with the browning process. You can find it in the baking aisle or near the jams and syrups.
- Baking Soda. Optional, but recommended for a classic bagel texture and golden brown color. Itโs usually found in the baking aisle.
- Parchment Paper. Cutting it into squares helps with transferring the dough without sticking, making the process smoother.
These tools and ingredients help ensure your sourdough bagels come out perfectly every time.
Troubleshooting and Help
Absolutely! You can substitute whole wheat flour, but keep in mind it might make the bagels a bit denser. You might need to adjust the water content slightly, too.
Yes, that long rise is crucial for developing the flavor and texture. If youโre short on time, you could try a shorter rise, but the results might not be as good.
No worries! You can either start your sourdough starter (which takes about a week) or use a commercial yeast bagel recipe if youโre in a hurry.
They should be golden brown and sound hollow when you tap them on the bottom. If youโre unsure, you can always cut one open to check.
Definitely! Let them cool completely, then slice them in half and freeze in an airtight bag. They reheat nicely in the toaster or oven.
I hope the thought of following a sourdough bagel recipe doesn’t seem as daunting anymore! These sourdough bagels take time but are so delicious and worth it. With a few simple ingredients and some patience, you can enjoy fresh, homemade bagels at home that rival any bakery. Give it a try, and let me know how your bagels turn out! Happy baking!


By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.