Go Back
+ servings
Everything Sourdough Bagels fresh from your home oven

Sourdough Bagels

Drop those store-bought bagels, you'll never need them again! This tasty and versitle recipe will become a staple in your home for years to come1
Course Breads, Breakfast
Cuisine American, Jewish, Polish
Keyword bagels, baking, sourdough, sourdough recipes
Prep Time 10 minutes
Cook Time 20 minutes
Rising Time 8 hours 30 minutes
Total Time 9 hours
Servings 8 bagels
Author sweetnsassyeats



  • In large mixing bowl mix starter, water & sugar with a fork. (I use my kitchenaid bowl so I can transfer it to my mixer)
  • Add flour, then salt (keeping salt from directly toughing the starter, helps reduce chance of killing starter). Stir to form dough, it will become stiff and you will need to finish mixing by hand.
  • Move to KitchenAid mixer with dough hook attached. Run on low for 5-6 minutes.
  • Cover dough with damp towel and let rest 45 - 60 minutes.
  • After the dough has rested, knead again by hand until you have a semi-smooth ball (about 30 seconds-1 minute).
  • Place back in bowl & cover with damp towel
  • Allow dough to rise at room temperature for about 8-10 hours.
  • Line Sheet pan with silicone mat or parchment paper (lightly coat with cooking spray).
  • Put raised dough on a non-floured surface & flatten it into a rectangle.
  • Divide dough into 8 even pieces (around 4 oz each).
  • Shape pieces into balls and let it rest for 10-15 minutes (this helps relax the gluten)
  • Then take each ball and poke a hole through the center with your finers. Lift up the ball with one index finger in and stick your second index finger in and rotate your fingers around eachother to make the hole larger. I like to aim for the size of a walnut shell.
  • Place back on lined sheet and cover with damp towel for another 10-15 min. (the hole will shrink slightly, thats ok)
  • While you are waiting for the final rise, get a large pot and fill halfway with water and bring to a boil - then add the honey. Get your Everything Seasoning ready to shake. Preheat oven to 425 degrees
  • Add 2-3 bagels to boiling water and wait for them to float. Once they begin to float, time 30 seconds, then flip them and wait another 30 seconds.
  • Remove with a slotted spoon back onto lined baking sheet. Then add your next batch of bagels.
  • While the second batch is simmering (while your first bagels are slightly still wet), sprinkly your Everything Bagel Seasoning onto the boiled bagels.
  • Once all bagels are boiled and topped, put them in the oven and bake for 20-25 minutes. If your oven doesn't bake evenly you might need to rotate your pans or flip your bagels.
  • Bagels are cooked through if they have an internal temp of 200-203 degrees.


The texture of these bagels are best when made fresh. Store in a plastic bag at room temperature for 2 days. You can freeze them as well. Cover them in plastic wrap and a layer of foil. Freeze up to 3 months.