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ByTaralynn

Easy Homemade Sourdough Bagels | Simple Ingredients

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After conquering sourdough starter and making the first perfect loaf of bread, it’s time to experiment with new sourdough recipes. One of my favorites so far are these easy homemade sourdough bagels! I know sourdough recipes can be time-consuming, but I promise these bagels are not! You can follow two different timelines, but I usually activate the starter in the morning, make my dough before bed, wake up and form the bagels, let them rise, give them a water bath, and bake! 

Easy Homemade Sourdough Bagels | Simple Ingredients

This easy overnight homemade sourdough bagel recipe is delicious and even better when toasted! It’s crispy on the outside and has the perfect chewy bagel texture in the middle. And when you toast the bagel and add cream cheese, you’ll be forced to start toasting the next one before you even finish the first! 

sourdough bagels

All you need:
Sourdough Starter
Water
Honey
Salt
Bread Flour

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Flavors of Sourdough Bagels

Sourdough bagels are good on their own, but they get even better when you add flavors! My favorite flavor is the jalapeño cheddar bagel. I have also made cinnamon raisin, everything, strawberry, chocolate chip, garlic, and more! Try my new recipe for pumpkin spice sourdough bagels!

One of my first jobs in high school was at a bagel shop. Even though that was a long time ago, I still remember how to make different flavors of bagels, and I’m sharing a few of their secrets in this post! I even know how to make all the flavored cream cheese recipes. I might have to do a separate blog with those secrets soon! When my brother graduated from basic training after college, I helped my mom create a celebration spread with many bagels and flavored cream cheeses. We are a big bagel family! bagels, sourdough bagel recipe, easy sourdough bagels, sourdough recipes, bagel recipes, jalapeño cheddar bagels, everything bagels, plain bagels, cinnamon raisin bagels, bagels homemade, homestead, soft bagels, chewy bagels, sourdough bagel recipes, easy overnight bagels, easy sourdough recipes, easy sourdough bagel recipe, sourdough starter, One of the reasons I wanted to start making bagels was not only because I am a huge bagel fan but also because a few of my close friends had babies all in the same week. I remember how hungry I was during the loss of sleep, feeding the baby, and crazy hormonal changes. I thought providing a tray of bagels and cream cheese to my friends would be a perfect postpartum option to keep in the house for those early morning and late-night hunger pangs. They can be frozen, have a long shelf life, and hit the spot when you need something filling and delicious. With bagels, you can make sweet and savory ones and even provide sweet or savory cream cheese to go along with them. 

While testing out bagels, I found out my son loved them. He especially likes the jalapeño cheddar flavor! I have a bag of them ready to defrost in my freezer.

Here are some sourdough recipes you may love:
The Best Golden Sourdough Bread Recipe
The Best Sourdough Cinnamon Rolls
How to make Sourdough Starter
Pumpkin Spice Sourdough Bagels
Pumpkin Spice Sourdough Bread
Pull Apart Sourdough Dinner Rolls: Easiest Overnight Recipe
Jalapeño Pepperjack Sourdough with Hot Jalapeño Honey Dip
Frosted Gingerbread Sourdough Cinnamon Rolls
Sourdough Pizza Crust

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read the blog:

Understanding Sourdough Starter!

One of the most frequently asked questions I receive is, “How do I make a sourdough starter?” or “Where can I get a sourdough starter from?”

What is sourdough starter? How does it work?

Timeline for making sourdough bagels

  1. Activate the starter in the morning, make your dough before bed, shape bagels in the morning, water bath, and bake,
  2. Activate your starter before bed, make the dough in the morning, shape bagels in the late afternoon, water bath, and bake that evening. 

I have done both ways, but I usually stick to option number one. I’ll explain the timelines in my video and the printable recipe in this blog post!

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OVERNIGHT SOURDOUGH BAGEL OPTION

VIDEO TUTORIAL BELOW!

How to Make Homemade Sourdough Bagels

Step One: Activate the Sourdough Starter (around 8:00 AM—10 AM). Mix 1/2 cup of starter, 1/2 cup of room-temperature water, and 1/2 cup of all-purpose flour in a jar. If you plan to leave your starter for a while, use colder water to slow the activation process. 

Step Two: Prepare Bagel Dough (before bed, 8 PM—10 PM). Add the activated starter, filtered water, honey, and sea salt using an eclectic mixer’s fitted bowl. Mix the ingredients until they resemble milk. Fold in the bread flour.

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Step Three: Let the dough sit for ten minutes. It’ll look flaky and dry. 

Sep Four: Mix the bagel dough on a low speed for seven minutes with a knead attachment. If you do not have an eclectic mixer, you can knead with your hands on a floured surface until the dough is tough.bagels, sourdough bagel recipe, easy sourdough bagels, sourdough recipes, bagel recipes, jalapeño cheddar bagels, everything bagels, plain bagels, cinnamon raisin bagels, bagels homemade, homestead, soft bagels, chewy bagels, sourdough bagel recipes, easy overnight bagels, easy sourdough recipes, easy sourdough bagel recipe, sourdough starter,Step Five: Cover the dough overnight or for the next 10 hours. 

What if I want to add in flavors?  You can add your fillers during the final minute of the kneading. I will have more details on flavors and when to add them below!

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How do I add flavors to my bagels?

During the final minute of the kneading process, you can add your fillers. You will only add some bagels to the top after the water bath. You’ll add the ingredients for the cinnamon raisin, honey oat, blueberry, pumpkin, jalapeno cheddar, strawberry, and chocolate chip into the mixer while kneading. For the others, you’ll place the herbs or toppings on a plate, and when the bagel is still damp after the water bath, you’ll dip it to coat it.
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  • Plain
  • Everything – add everything seasoning after the water bath
  • Cinnamon Raisin – mix in cinnamon and raisins during the kneading process
  • Sesame – add sesame seeds after the water bath
  • Poppy Seed – add poppy seeds after the water bath
  • Onion – add flakes of onion after the water bath
  • Garlic – add flakes of garlic after the water bath
  • Swiss – add a slice of Swiss after the water bath
  • Honey Oat – Add 1/2 cup of oats and 1 tbsp of extra honey into the dough and add more oats after the water bath
  • Blueberry – dried blueberries mixed in
  • Pumpkin – mix in pumpkin spice and pumpkin puree into the dough (NEW recipe here!)
  • Jalapeno Cheddar – Mix canned jalapenos and shredded cheddar into the dough and add it to the top after a water bath.
  • Sun-Dried Tomato – Mix sundried tomatoes and basil into the dough
  • Strawberry – freeze-dried strawberries mixed in with a pinch of strawberry extract.
  • Chocolate Chip – chocolate chips mixed in 

I’ll make pumpkin, white chocolate cranberry, and sweet potato rosemary bagels in the fall!

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After 10 – 12 hours, the dough will double in size.

Step Six: Shape the bagels. On a floured surface, weigh 135 grams of dough and form them into balls. Once you form a ball, you’ll poke through it with your thumb and stretch the edges until you get a bagel shape. This recipe makes about 12 large bagels. 

Step Seven: Place the bagels on a parchment paper-lined baking sheet and cover them for two hours to allow them to rise.
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What do I need to make sourdough bagels?

Electric Mixer (optional)
Kitchen Scale
Silicone Baking Mat (optional)
Parchment Paper
Pot for Boiling Water
Baking Sheet
Oven
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Step Nine: Preheat your oven to 400- degrees. Place the bagels on a parchment-lined baking sheet (they do not need to be far apart since they will not rise any larger in the oven.) Bake for 22-26 minutes. If your bagels’ bottoms look brown, you can always bake them on top of cornmeal. 

TIP: pour a layer of uncooked rice under the parchment paper before baking the bagels. This will prevent the bottom of the bagels from burning. bagels, sourdough bagel recipe, easy sourdough bagels, sourdough recipes, bagel recipes, jalapeño cheddar bagels, everything bagels, plain bagels, cinnamon raisin bagels, bagels homemade, homestead, soft bagels, chewy bagels, sourdough bagel recipes, easy overnight bagels, easy sourdough recipes, easy sourdough bagel recipe, sourdough starter,The favorite bagel in our house is the jalapeño cheddar bagel. 

Once they came out of the water bath, I added extra cheese and jalapenos. If you tuck the jalapenos under the cheese, they’ll be delicious and crispy when you bite into the bagel.

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Making sourdough bagels is not just about baking—they’re a whole experience! Here’s why you should give it a shot:

Reasons why you should make homemade sourdough bagels

  1. Freshness That’s Unbeatable: Forget stale store-bought bagels! When you make them at home, you don’t have to add any preservatives like the grocery store!
  2. Health Benefits: Sourdough fermentation breaks down gluten and phytic acid, potentially making it easier to digest and increasing nutrient absorption from the flour used. It’s also made with natural yeast, which is better for your gut microbiome.
  3. Delicious flavor: Sourdough bread has a unique, tangy flavor that many people find irresistible. Plus, with a little practice, you can customize the flavor by adjusting the fermentation time, adding herbs or spices, or using different types of flour.
  4. Know What Goes In Ever wonder about all those mystery ingredients in store-bought bagels? When you DIY, you’re in control. Say goodbye to preservatives and unnecessary additives.
  5. Endless Flavor Adventures: Sesame, poppy seeds, everything bagel spice—you name it! With homemade bagels, the flavor combos are limitless. Get creative with cinnamon raisin or maybe even jalapeño cheddar.
  6. That Proud Baker Feeling: There’s something incredibly satisfying about baking from scratch. Imagine sinking your teeth into a warm, freshly baked sourdough bagel you whipped up yourself. Pure joy!
  7. Smart Spending: Sure, starting out might need a few essentials like a good baking sheet and pot, but in the long run, baking at home can save you dough, especially if bagels are a staple in your home.
  8. Stay Fresh Longer: Sourdough’s acidity means your bagels can last longer than those made with commercial yeast, so you can savor every last bite.
  9. Brag-Worthy Bagels: Impress your crew with homemade sourdough bagels—they’ve got that artisanal flair that’s sure to turn heads at any brunch or get-together.
  10. Fun and Learning: Baking bagels can be a fun activity, whether you’re doing it alone, with family, or as a project with kids. It’s a chance to learn about the chemistry of baking!

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I always joke with my husband (but I’m kind of serious) that I’d love to own a bed and breakfast one day and serve sourdough bagels, cinnamon rolls, and other treats to them!

Can I make these sourdough bagels vegan?

The best part of these bagels is that you can make them vegan! Instead of using honey, you can use cane sugar, maple syrup, agave, or brown sugar! You can also use vegan cheese for the jalapeño cheddar bagels if you want to try those out. bagels, sourdough bagel recipe, easy sourdough bagels, sourdough recipes, bagel recipes, jalapeño cheddar bagels, everything bagels, plain bagels, cinnamon raisin bagels, bagels homemade, homestead, soft bagels, chewy bagels, sourdough bagel recipes, easy overnight bagels, easy sourdough recipes, easy sourdough bagel recipe, sourdough starter,

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Easy Homemade Sourdough Bagels

Taralynn
The best sourdough bagels are easy to make and have simple ingredients. They are crispy, chewy, and irresistible.
5 from 8 votes
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 9

Ingredients
  

Sourdough Starter Activation (double if you plan on making extra)
  • 1/2 Cup Sourdough Starter
  • 1/2 Cup All-Purpose Flour
  • 1/2 Cup Room Temp Filtered Water
Sourdough Bagel Dough
  • 205 Grams Activated Sourdough Starter
  • 515 Grams Room Temp Filtered Water
  • 85 Grams Sugar (or Honey)
  • 25 Grams Sea Salt
  • 1050 Grams Bread Flour
Your Choice of Toppings and Flavor Fillers

Instructions
 

Sourdough Starter Activation (double if you plan on making extra)

  • IN THE MORNING In a jar, mix together the sourdough starter, all-purpose flour, and room-temperature filtered water.
  • Place the jar in a warm area in the house for 6-8 hours.

Sourdough Bagel Dough

  • BEFORE BED Add the activated sourdough starter, filtered room-temperature water, honey, and sea salt to an eclectic mixer's fitted bowl. Mix the ingredients until they resemble milk. Fold in the bread flour.
  • Let the dough sit for ten minutes. It'll look flaky and dry. 
  • Mix the bagel dough on a low speed for seven minutes with a knead attachment. If you do not have an eclectic mixer, you can knead with your hands on a floured surface until the dough is tough.
    Add in flavors?  You can add your fillers during the final minute of the kneading. More details on how to add in fillers are in the video and in the blog post.
  • Cover the dough overnight or for the next 10 hours. 
  • IN THE MORNING After 10 – 12 hours, the dough will double in size.
    Shape the bagels. On a floured surface, weigh 160-190 grams of dough and form them into balls. Once you create a ball, you'll poke through it with your thumb and stretch the edges until you get a bagel shape. 
  • Place the bagels on a parchment paper-lined baking sheet and cover them for two hours to allow them to rise.
  • Once your bagel dough has doubled, bring a large pot of water to a boil. Carefully add 3-4 bagels to the boiling water, and cook each side for 2 minutes.
    Once each bagel side has been through the water bath, you can place it on a baking sheet lined with parchment paper.
    (for toppings) After a water bath, dip the bagel top into the seasonings before baking (make sure not to grab the bagel when it's too hot).
  • Preheat your oven to 400- degrees.
    Place the bagels on a parchment-lined baking sheet (they do not need to be far apart since they will not rise any larger in the oven.)
    TIP: pour a layer of uncooked rice under the parchment paper before baking the bagels. This will prevent the bottom of the bagels from burning. 
    Bake for 22-26 minutes. If your bagels' bottoms look brown, you can always bake them on top of cornmeal. 
  • Allow the bagels to cool, slice, toast, and enjoy!
Keyword sourdough bagels, healthy sourdough bagel recipes, easy sourdough, overnight bagel recipes, everything but the bagel, jalapeno cheddar, cinnamon raisin, easy sourdough bagel recipes
Tried this recipe?Leave a Rating!
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How do you store your sourdough bagels?

If I make a bunch and know we cannot get through them in a few days, I’ll put them in a freezer ziplock bag and store them there. I let them defrost at room temperature, and then I slice and toast them! 

If we eat them quickly or have guests, I’ll keep them on the counter in a ziplock bag or in a bakery pan.
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I cannot wait to hear how these sourdough bagels turn out for you!  If you have any questions, please leave them in the comments!! 🙂 

Questions for you!

  1. Which is your favorite bagel flavor?
  2. Do you want me to share the sourdough chocolate chip cookie or sourdough donut recipe next?
  3. Have you tried making sourdough recipes?

Try this new Pumpkin Spice Sourdough Bagel Recipe! 

Welcome!

I’m Taralynn

Lifestyle & Food Blogger

Hi, and welcome! I’m glad you’re here. Simply Taralynn is my lifestyle blog where I share bits of everyday life as a mom, favorite recipes, travel guides, and more. I’ve been blogging for fifteen years! 

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19 Comments

  2. Gerald schwartz says:

    Sounds good a must try as I make sourdough bread all the time, thanks.🙏

    Reply

  3. 5 stars
    We made blueberry ones and the family loved them!

    Reply

  4. 5 stars
    I’ve made these 3 times already, and they are SO good!!!

    Reply
  5. Mickey Cline says:

    5 stars
    I made my first ever sourdough bagels using this recipe. During the kneading cycle, I just about burned out the motor on my Kitchenaid Artesian mixer. Turns out this recipe, which calls for 1050 grams of bread flour, is actually a double recipe. I will cut it in half next time. I ended up with 14 huge bagels and could hardly wait to taste one. I toasted it and smeared strawberry cream cheese on it. It was amazing!

    Reply
  6. Stephanie Wagner says:

    Made this recipe this weekend, I did half chocolate chips, and did half cheddar herb which I topped with chives. OMG to say the the cheddar herb ones are good is an understatement… they’re to die for. I split the dough in half and then added the chocolate, and added 1tbsp of “garlic plus” seasoning that I had purchase at Costco. I topped the chocolate with sprinkles brown sugar and added more cheese and fresh chives. I have a feeling this will be a weekly recipe in our house! Thank you so much ❤️

    Reply

    1. Hi, Stephanie!

      Yay! I’m so happy you enjoyed this recipe 🙂 I’ll have to try those variations soon! When I worked at a bagel shop, we made chocolate chip bagels with a double chocolate chip cream cheese. We mixed the cream cheese with Hershey’s syrup and chocolate chips to spread on them!

      Reply
  7. Raymond Heffington says:

    Can you tell me about the sourdough starter? I bought some from Amazon, but it ends up being about an eighth of a cup. This recipe calls for a half a cup? That half cup is the very sticky dough starter?

    Reply

    1. The sourdough starter you get from amazon needs to go through the activation process:) add some all purpose flour and filtered water to it to start building your new starter! I have a blog post about it linked in this one:)

      Reply

  8. 5 stars
    Very easy to follow. Great bagels!

    Reply

  9. 5 stars
    Easiest bagel recipe I have made! I cannot wait to try the pumpkin ones next.

    Reply

  10. 5 stars
    This is truly the best sourdough bagel recipe I have tried. I used your tips from your bread recipe and added rice underneath my baking sheet and that helped my bagels from burning! A great note if anyone reading has a super hot oven.

    Reply

  11. 5 stars
    I cannot get over how delicious these were! I’ve been so intimidated by bagels, but now I feel silly. Your recipe was easy to follow, and the finished product was DELISH! I made plain, everything, sundried tomato, and pumpkin. Each flavor was a treat.

    These will go into our weekly rotation for sure–thank you!

    Reply

    1. Awww thanks, Kerry! That is great to hear!! toasted Sundried tomato basil bagels are my favorite! I add buratta, balsamic, tomatoes and sea salt on top!

      Reply

  12. Can you leave the dough longer than 10-12 hours before you shape and rise the second time ?

    Reply

    1. It’ll most likely overproof. If you’re needing to leave it that long, you can always try putting it in a colder area to proof slower.

      Reply
  13. Jennifer Sans says:

    Can I shape the bagels the night before to cut time in the morning?

    Reply