Easy Sourdough Bagels

chewy and soft homemade sourdough bagels that are so easy to make, you can mix them up the night before, and bake them the next morning! These Easy Homemade Sourdough Bagels are truly the best

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Where it all Started – Bagel Beginnings

Maybe a little unorthodox, but I grew eating GREAT bagels in California. My parents always got bagels from a bagel shop in the Valley in L.A. called Western Bagel. My all time favorite was their sourdough bagel, and it’s still my gold standard.

Sourdough bread really is in my DNA – it’s all I ever wanted to eat growing up in California, and the only bread that my Mom would buy. Unlike the East Coast, you can find sourdough almost everywhere in California, after Boudin bakery in San Francisco made it a household name.

The complexity of the sourdough flavor is perfect in bagels, which tend to be bread-y and kind of “one-note,” you know what I mean?

Want more delicious sourdough recipes like this? Check out:

Sourdough Baguettes

Sourdough Challah Bread

Lazy Girl Sourdough

The BEST Sourdough Discard Crackers

Ingredients

unbleached all purpose flour OR bread flour –  for all of my bakes, I love to use King Arthur Flour. Their unbleached all purpose flour has a higher gluten content than most commercial brands of flour, so if you can’t find King Arthur, I suggest using Bread Flour.

water – use warm room temperature water, about 85 degrees F. I prefer to use spring water, or filtered water when working with sourdough since it doesn’t contain any chemicals or chlorine.

sourdough starter – the sourdough flavor in these easy homemade bagels is absolutely delicious

honey – this recipe has a small amount of honey which doesn’t make the dough sweet but it just adds to complexity, and rounds out the sourdough flavor.

kosher salt – I always use kosher salt in my bakes, and my go to brand will always be Morton’s. The salinity level is perfect for me, and it really brings out the natural flavors of the sourdough.

toppings – get creative with this part! I’m kind of a purist and Ilove sesame seeds, but you can get everything but the bagel seasoning, flaky salt, onion flakes, poppy seeds, grated cheddar cheese and jalapeños…you choose your adventure!

How to Shape Homemade Bagels

Pour the dough out onto a very lightly floured surface. Divide the dough into 8 pieces. Each piece should weigh 100-115g.

Shape each piece into a round ball, then gently poke a hole in the center, all the way through the dough, and gently stretch out the hole to create the signature bagel shape.

Place the shaped bagels onto the prepared baking sheet. Cover the bagels loosely with a clean kitchen towel and let proof for 45-60 minutes, at room temperature.

How to make Easy Sourdough Bagels

• In a large mixing bowl, combine the water, sourdough starter, and honey. Whisk to combine and dissolve the sourdough starter into the water.
• Add the flour and the salt to the bowl, and use  your hands to pinch and combine all of the ingredients together until a stiff, shaggy dough forms. 
• Make sure to scrape the sides of the bowl to incorporate any shaggy bits.
• Cover the bowl with a clean, damp kitchen towel, and place the dough in a warm spot for 15 minutes.
• Slap and fold the dough on the countertop for about 3 minutes. Return the dough to the bowl, cover, and let rest at room temperature for another 15 minutes.
• Slap and fold the dough again for another 3 minutes. The dough should be smoother and stretchier by this point.
• Place the dough back into the bowl, and let proof at room temperature for 10-12 hours.
• Line a baking sheet with parchment paper. Set aside.
• Pour the dough out onto a very lightly floured surface. Divide the dough into 8 pieces. Each piece should weigh 100-115g.
• Shape each piece into a round ball, then gently poke a hole in the center, all the way through the dough, and gently stretch out the hole to create the signature bagel shape.
• Place the shaped bagels onto the prepared baking sheet. Cover the bagels loosely with a clean kitchen towel and let proof for 45-60 minutes, at room temperature.

puffy proofed dough, ready to be shaped

divide the dough into 8 equal pieces, then roll into balls

the iconic bagel shape – ready for 2nd proof

post 2nd proof, ready to boil

boiled! ready for toppings and then into the oven

baked – chewy, soft, perfect sourdough bagels

How and Why do you boil bagels?

Boiling bagels is an essential step and you don’t want to skip it! Quite simply, boiling bagels before they are baked gives them their signature chewy crust that we all know and love.

• Fill a large pot halfway full of water. Add 2 tablespoons of honey and 1 tablespoon of baking soda to the water. Bring the water to a boil. 
• Once the bagels have risen and are puffy, lower the bagels down into the boiling water, and cook for 30 seconds minute. Flip the bagels over and flip for another 30 seconds. Use a spider tool to remove the bagels from the water, and place back on the parchment lined baking sheet. Work in batches, boiling 3 bagels at a time. Sprinkle the bagels with your favorite toppings on the top and bottom.
• Bake the bagels 25-30 minutes until golden brown. Serve with cream cheese, fresh vegetables, scrambled eggs, spreads, cured fish… the options are endless! 

Tools I use to make Homemade Bagels

kitchen scale – this OXO kitchen scale is my ride or die when I bake bread! If you want consistent, professional results when baking bread or bagels, using a kitchen scale is a MUST.

metal bench scraper – I love this metal bench scraper! I use this tool for cleaning my work surface, scooping up ingredients, and diving dough.

parchment paper – I always bake on parchment paper sheets, because the last thing you’ll want to do is worry about your gorgeous bagels sticking to the baking sheet.

spider tool – this is the tool you’ll need to boil the bagels! This spider will help you gently lower the bagels into the hot water, and remove and drain them easily.

Can I make different flavors of bagels with this recipe?

Definitely! These Easy Sourdough Bagels can be topped with whatever your heart desires –  everything but the bagel seasoning, poppyseeds, flaky salt, cheddar cheese and jalapeños, the options are truly endless. Get creative and tag me in your pics so I can see your creations!

How to Store Easy Overnight Sourdough Bagels

Store these bagels in an airtight container at room temperature for up to 3 days (although hey probably won’t last that long!). Or, wrap them tightly in an airtight bag, remove as much air as possible, and freeze them for up to 2 months.

My timing schedule that works every time:

9:00 am – Feed Sourdough Starter

8:30 pm – Mix up bagel dough, cover and let rest for 20-30 minutes.

9:00 pm – Knead the dough for 5 minutes. Let rest overnight.

7:30 am – Divide bagel dough, and shape into bagels. Cover to rest on counter for 45 minutes – 1 hour.

8 am – Prepare boiling water and preheat oven.

8:15 am – Boil bagels and then bake!

my perfect breakfast sandwich: soft scrambled eggs, sharp cheddar, ripe tomato, toasted with butter

cross section perfection

If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @lions.bread. It always makes my day seeing your creations!

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The recipe

5 from 1 vote

Print

Easy Sourdough bagels

chewy and soft homemade sourdough bagels that are so easy to make!

Course Breakfast, Brunch

Cuisine Jewish

Keyword bagel, sourdough, sourdough bread

Prep Time 30 minutes

Cook Time 30 minutes

proofing time 13 hours

Servings 8 bagels

Ingredients

• 1 cup + 1 tablespoon lukewarm water 245g
• 1 cup sourdough starter 100g
• 2 tablespoons honey 40g
• 12 g kosher salt
• 500 grams unbleached all purpose flour
• toppings: sesame seeds, everything, poppyseeds, coarse salt

For the boiling water

• 8 cups water
• 2 tablespoons honey
• 1 tablespoon baking soda

Instructions

1. In a large mixing bowl, combine the water, sourdough starter, and honey. Whisk to combine and dissolve the sourdough starter into the water.

2. Add the flour and the salt to the bowl, and use your hands to pinch and combine all of the ingredients together until a stiff, shaggy dough forms.

3. Make sure to scrape the sides of the bowl to incorporate any shaggy bits.

4. Cover the bowl with a clean, damp kitchen towel, and place the dough in a warm spot for 20-30 minutes.

5. Knead the dough on the countertop for about 5 minutes. Return the dough to the bowl, cover, the place the dough back into the bowl, and let proof at room temperature for 10-12 hours.

6. Line a baking sheet with parchment paper. Set aside.
7. Pour the dough out onto a very lightly floured surface. Divide the dough into 8 pieces. Each piece should weigh 100-115g.
8. Shape each piece into a round ball, then gently poke a hole in the center, all the way through the dough, and gently stretch out the hole to create the signature bagel shape.
9. Place the shaped bagels onto the prepared baking sheet. Cover the bagels loosely with a clean kitchen towel and let proof for 45-60 minutes, at room temperature.
10. Meanwhile, fill a large pot halfway full of water. Add 2 tablespoons of honey and 1 tablespoon of baking soda to the water. Bring the water to a boil.
11. Preheat the oven to 425°F.

12. Once the bagels have risen and are puffy, lower the bagels down into the boiling water, and cook for 30 seconds. Flip the bagels over and flip for another 30 seconds. Use a spider tool to remove the bagels from the water, and place back on the parchment lined baking sheet. Work in batches, boiling 3 bagels at a time. Sprinkle the bagels with your favorite toppings on the top and bottom.

13. Bake the bagels 25-30 minutes until golden brown. Serve with cream cheese, fresh vegetables, scrambled eggs, spreads, cured fish… the options are endless!

Recipe Notes

My timing schedule that works every time:

9:00 am - Feed Sourdough Starter

8:30 pm - Mix up bagel dough, cover and let rest for 20-30 minutes.

9:00 pm - Knead the dough for 5 minutes. Let rest overnight.

7:30 am - Divide bagel dough, and shape into bagels. Cover to rest on counter for 45 minutes - 1 hour.

8 am - Prepare boiling water and preheat oven.

8:15 am - Boil bagels and then bake!

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