Homemade Sourdough Bagels Recipe (Easy Overnight Method)
Learn how to make chewy, golden brown sourdough bagels from scratch with this easy overnight recipe. No yeast needed—just flour, water, salt, and an active sourdough starter for the perfect bakery-style bagels at home.
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There’s nothing quite like the smell of freshly baked bagels wafting through your kitchen. With their golden, chewy crust and soft, flavorful interior, sourdough bagels bring bakery-quality goodness right to your table. The best part? You only need a handful of simple ingredients—flour, water, salt, honey, and an active sourdough starter. Top them however you like—everyone in my family has their favorite, from everything seasoning to a sweet cinnamon-sugar finish.
This recipe uses an overnight ferment (8–12 hours), so you can mix the dough the night before and wake up to warm, homemade bagels fresh out of the oven. With no commercial yeast required, these sourdough bagels are naturally leavened, wholesome, and a delicious way to bring real ingredients into everyday cooking.
New to Sourdough? Take the Stress Out of Sourdough with My Free Starter Guide
Why You’ll Love This Recipe
- Chewy & golden brown: Classic bakery-style texture without leaving your kitchen.
- No yeast required: 100% sourdough-leavened using your active starter.
- Easy overnight rise: Mix at night, bake in the morning.
- Endless topping options: From everything bagel seasoning to cinnamon sugar.
- Wholesome ingredients: Just water, flour, salt, honey, and starter.
But First…Why Sourdough?
Sourdough is so beneficial for you because the natural fermentation process breaks down gluten and phytic acid, making it easier to digest and allowing your body to absorb more nutrients. The beneficial bacteria and wild yeast in sourdough help improve gut health, and the slow fermentation lowers the glycemic index, meaning it won’t spike blood sugar as much as regular bread. Plus, sourdough is free of preservatives and artificial additives, making it a wholesome, real food choice!
Ingredients You’ll Need
- 1 cup water
- ½ cup active sourdough starter
- 2 tablespoons honey
- 2 teaspoons salt
- 3 ½ cups all-purpose flour (or swap part with bread flour for extra chew)
- For boiling water: 6 cups water, 1 tablespoon sugar, ½ tablespoon baking soda
- Optional toppings: everything bagel seasoning, sesame seeds, coarse salt, or cinnamon-sugar mixture
Step-by-Step Instructions
Step 1: Mix & Knead the Dough
In the bowl of a stand mixer fitted with a dough hook (or by hand), combine the water, sourdough starter, honey, salt, and flour. Knead for 8–10 minutes until the dough is smooth and elastic.
Step 2: Overnight Ferment
Cover the bowl (I like to use these bowl covers) and let the dough ferment at room temperature for 8–12 hours (overnight works perfectly).
Step 3: Shape the Bagels
In the morning, turn the dough out onto a lightly floured surface and using a bench scraper divide into 8 equal pieces. Shape each piece into a ball, then use your finger to poke a hole in the center. Stretch the hole larger than you think you’ll need—bagels naturally shrink back as they rise and bake.
Step 4: Second Rise
Place the shaped bagels on a parchment-lined baking sheet or use my favorite baking stone that doesn’t require parchment paper. Cover lightly and let rise for 1–2 hours, or until slightly puffy.
Step 5: Boil the Bagels
Bring 6 cups water, 1 tablespoon sugar, and ½ tablespoon baking soda to a boil in a large pot. Gently place bagels into the boiling water, cooking 1–2 minutes per side. Remove with a slotted spoon or spatula and return to the baking sheet.
Step 6: Top & Bake
While still warm and damp, sprinkle on your favorite toppings—or leave plain. Bake at 425°F for 20 minutes, or until golden brown.
Tips for Perfect Sourdough Bagels
- Stretch the holes well: Bagels shrink during baking, so make them larger than you’d like.
- Use bread flour for chew: If you prefer extra chewiness, swap 1 cup of the all-purpose flour with bread flour.
- Don’t skip the boil: Boiling gives bagels their classic chewy crust.
- Store smart: Keep in an airtight bag for 2–3 days, or slice and freeze for longer storage.
Flavor Variations & Topping Ideas
- Plain – Simple and classic.
- Everything Bagel Seasoning – A savory favorite with sesame, garlic, and onion.
- Sesame Seed – Toasty and nutty.
- Cinnamon Sugar – Sweet and cozy.
- Sea Salt – Perfectly simple and salty.
Serving Suggestions
- Warm with butter or whipped cream cheese.
- As the base for a hearty breakfast sandwich with eggs, cheese, and bacon.
- Topped with smoked salmon, cream cheese, and fresh herbs.
- Sweet with jam, nut butter, or honey.
Frequently Asked Questions (FAQ)
Homemade sourdough bagels are easier than you think, and they’re the ultimate reward for a little patience. With their chewy crust, soft inside, and endless topping possibilities, these bagels are perfect for breakfast, brunch, or even meal prep.
Give this recipe a try and let me know in the comments which toppings are your favorite! Tag me on instagram @my.colorado.kitchen so I can see your delicious creations!
Make it a Complete Breakfast with these Protein Packed Recipes:
Sourdough Bagels
Learn how to make chewy, golden brown sourdough bagels from scratch with this easy overnight recipe. No yeast needed—just flour, water, salt, and an active sourdough starter for the perfect bakery-style bagels at home.
Ingredients
- 1 cup water
- ½ cup active sourdough starter
- 2 tablespoons honey
- 2 teaspoons salt
- 3 ½ cups all-purpose flour (or swap part with bread flour for extra chew)
- For boiling water: 6 cups water, 1 tablespoon sugar, ½ tablespoon baking soda
- Optional toppings: everything bagel seasoning, sesame seeds, coarse salt, or cinnamon-sugar mixture
Instructions
Step 1: Mix & Knead the Dough
In the bowl of a stand mixer fitted with a dough hook (or by hand), combine the water, sourdough starter, honey, salt, and flour. Knead for 8–10 minutes until the dough is smooth and elastic.
Step 2: Overnight Ferment
Cover the bowl and let the dough ferment at room temperature for 8–12 hours (overnight works perfectly).
Step 3: Shape the Bagels
In the morning, turn the dough out onto a lightly floured surface and divide into 8 equal pieces. Shape each piece into a ball, then use your finger to poke a hole in the center. Stretch the hole larger than you think you’ll need—bagels naturally shrink back as they rise and bake.
Step 4: Second Rise
Place the shaped bagels on a parchment-lined baking sheet or use my favorite baking stones. Cover lightly and let rise for 1–2 hours, or until slightly puffy.
Step 5: Boil the Bagels
Bring 6 cups water, 1 tablespoon sugar, and ½ tablespoon baking soda to a boil in a large pot. Gently place bagels into the boiling water, cooking 1–2 minutes per side. Remove with a slotted spoon and return to the baking sheet.
Step 6: Top & Bake
While still warm and damp, sprinkle on your favorite toppings—or leave plain. Bake at 425°F for 20 minutes, or until golden brown.
Notes
Tips for Perfect Sourdough Bagels
- Stretch the holes well: Bagels shrink during baking, so make them larger than you’d like.
- Use bread flour for chew: If you prefer extra chewiness, swap 1 cup of the all-purpose flour with bread flour.
- Don’t skip the boil: Boiling gives bagels their classic chewy crust.
- Store smart: Keep in an airtight bag for 2–3 days, or slice and freeze for longer storage.
Flavor Variations & Topping Ideas
- Plain – Simple and classic.
- Everything Bagel Seasoning – A savory favorite with sesame, garlic, and onion.
- Sesame Seed – Toasty and nutty.
- Cinnamon Sugar – Sweet and cozy.
- Sea Salt – Perfectly simple and salty.
Don't forget to top them with my homemade whipped cream cheese!
Nutrition Information:
Yield: 8 Serving Size: 1 BagelAmount Per Serving: Calories: 240Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 947mgCarbohydrates: 231gFiber: 5gSugar: 174gProtein: 9g
Nutrition facts are calculated automatically and are approximate.
These turned out perfectly! Thanks for the great recipe.
Yay! You are so welcome, I’m glad you liked it!
These are delicious!! I am on my third batch, amazing recipe!! thank you for sharing❤️
I love that!!