Easy Sourdough Bagels

There’s something about a homemade bagel that just feels a little bit special.

That chewy texture, the golden crust, and that unmistakable bagel flavour… and when you make them with sourdough, you get all of that with the added depth and tang that comes from a naturally fermented dough.

These sourdough bagels have become one of my favourite things to make when I have a happy sourdough starter sitting on the bench. They’re a little more hands on than grabbing a packet of bagels from the supermarket, but they’re so much easier than you might think and they cost a fraction of the price with the added benefit that you know exactly what’s in them.

And the best part? You don’t need anything fancy.

Just your sourdough starter, a few simple ingredients and a little patience.

Why make sourdough bagels?

I love sourdough because it turns something as simple as flour and water into something completely different.

If you’re already making sourdough bread, bagels are such a fun way to use your starter. The dough is quite different from a traditional sourdough loaf, it’s much firmer and more structured which is exactly what gives bagels that wonderfully chewy texture.

The fermentation also gives them a lovely depth of flavour that you just don’t get from a standard yeasted bagel.

And if you’re new to sourdough, don’t be intimidated.

If you haven’t made a starter before, you can start here with my How to Make a Sourdough Starter guide. Once you’ve got a happy, active starter, you’re ready to start experimenting with all sorts of sourdough recipes.

If you’re already making sourdough bread, you’ll probably find you have everything you need sitting in your kitchen already.

The secret to really good sourdough bagels

The dough is intentionally quite firm.

Unlike a sourdough bread dough that’s usually soft, stretchy and full of hydration, bagel dough needs to be much sturdier. That’s what helps it hold its shape during shaping, boiling and baking.

The boiling step is also what gives bagels their signature texture.

Before they go into the oven, the shaped bagels are briefly boiled. This sets the outside of the dough before baking, creating that slightly chewy, glossy crust while keeping the inside soft and delicious.

It might seem like an unnecessary extra step when you’re making bread at home, but trust me it’s worth it.

Using an active sourdough starter

For this recipe, you’ll want to use an active, bubbly sourdough starter rather than straight discard from the fridge.

Your starter should be nicely fermented and showing plenty of activity. If you’re unsure whether your starter is ready, my [sourdough bread recipe] goes into more detail about what an active starter should look like and how I use mine.

One of the things I love about maintaining a sourdough starter is that once you’ve got the routine down, it becomes surprisingly easy to work around.

And yes, sometimes your starter gets neglected.

We’ve all been there.

Luckily, you don’t have to throw your discard away. I also have a [sourdough discard and yeast bagel recipe] if you’ve got discard that needs using but don’t want to wait for a fully fermented sourdough dough.

Making the bagel dough

The dough comes together much like other bread doughs, but you’ll notice almost immediately that it feels different.

It’s firm.

Don’t panic and start adding extra water just because it doesn’t look like your usual sourdough dough. Bagel dough is supposed to be sturdy.

Once everything is combined, the dough needs time to ferment. This is where the sourdough does its thing, developing flavour and structure while you get on with the rest of your life.

That’s one of my favourite things about sourdough baking, so much of the process is simply giving the dough time.

Shaping sourdough bagels

Once your dough has fermented, it’s time for the fun part: turning it into bagels.

Divide the dough into portions and shape each one into a smooth ball before creating the hole in the centre.

Don’t make the hole too tiny.

It might look ridiculously big when you’re shaping them, but the dough will puff up as it rests and bakes. A generous hole gives you that classic bagel shape once they’re finished.

This is also one of those recipes where perfection really isn’t necessary.

Your bagels might not all look exactly the same, mine certainly don’t and that’s part of the charm of making them yourself.

Why do you boil bagels before baking?

This is probably the step that makes homemade bagels feel a little strange the first time you make them.

You’re essentially boiling bread dough.

But it’s absolutely essential.

The brief boil gelatinises the starches on the outside of the dough and creates that characteristic chewy bagel crust. You can also add toppings at this stage or immediately afterwards, depending on your method.

Once they’re boiled, they’re ready for the oven.

And this is when they really start looking like bagels.

How to store homemade bagels

Fresh homemade bagels are always best on the day they’re made, but they can be stored for later too.

Once completely cooled, keep them in an airtight container or bag for a few days.

If you won’t eat them that quickly, I’d recommend freezing them.

Slice the bagels before freezing so they’re ready to pop straight into the toaster whenever you need one. There’s something deeply satisfying about having homemade bagels waiting in the freezer for a lazy breakfast.

What to put on sourdough bagels

This is where you can have some fun.

Keep it simple with butter or cream cheese, or turn them into a proper breakfast with eggs, avocado and bacon.

They’re also perfect for lunch. Smoked salmon, cream cheese and capers is a classic for a reason.

Or honestly… toast one, add a generous amount of butter and eat it standing at the kitchen bench.

No judgement here.

Can I make these with sourdough discard?

Not with the exact same method, because this recipe relies on an active sourdough starter for fermentation.

But if you’ve got a jar of discard building up in the fridge, don’t throw it away.

I’ve got a separate sourdough discard variation to my yeast bagel recipe that uses discard alongside commercial yeast, giving you that lovely sourdough flavour without needing to rely on your discard for all of the leavening.

It’s a great option when you’re craving bagels now.

And if you’re not worried about using sourdough at all, the same recipe can be used without discard for those times when you want a straightforward, reliable classic bagel without the fermentation wait.

My favourite way to eat them

For me, homemade bagels are one of those foods that don’t need to be complicated. A toasted sourdough bagel with butter is hard to beat.

But they’re also brilliant for making breakfasts and lunches a little more interesting, especially when you’ve got a batch sitting in the freezer.

And because you’re making them yourself, you know exactly what’s gone into them.

There’s something really lovely about slowly replacing supermarket staples with things you can make at home. You don’t have to make everything from scratch overnight, just one thing at a time.

These bagels are a pretty delicious place to start.

Sourdough Bagels

Ready to make them?

You’ll find the full recipe, quantities and method below.

More sourdough recipes

If you’re getting into sourdough, you might also enjoy:

• How to Make a Sourdough Starter – start your sourdough journey from scratch.
• My Sourdough Bread Recipe – my everyday sourdough loaf.
• Easy Yeast Bagels + Sourdough Discard Variation – when you want homemade bagels without waiting for sourdough fermentation.

Sourdough doesn’t have to be complicated. Once you get to know your starter, it becomes less of a recipe and more of a little rhythm in your kitchen.

And honestly, there’s something pretty magical about that.

Frequently Asked Questions

Why are my sourdough bagels not chewy?

Bagel dough is naturally quite firm, and the boiling step is important for developing that classic chewy exterior. Over-proofing can also affect the final texture, so pay attention to how the dough looks and feels rather than relying solely on the clock.

Why do you boil sourdough bagels?

Boiling the shaped bagels before baking helps create the distinctive chewy crust and dense, soft texture that makes a bagel a bagel.

Can I freeze sourdough bagels?

Absolutely. Once cooled, slice the bagels and freeze them in an airtight bag or container. They can go straight from the freezer into the toaster.

Can I use sourdough discard instead of active starter?

For this particular recipe, you’ll want an active starter to provide the fermentation. If you have discard you’d like to use instead, try my [sourdough discard and yeast bagel recipe].

How long do homemade bagels last?

They’re best fresh, but they’ll keep for a few days when stored properly. For longer storage, freezing is the better option.

Can I add toppings to sourdough bagels?

Yes! Sesame seeds, poppy seeds, everything seasoning, cheese or other toppings can all work beautifully. Add them after boiling and before baking according to the recipe method.