Classic Sourdough Bagels
This easy overnight sourdough bagel recipe gives you everything you love about a classic bagel: chewy texture, rich flavor, and that satisfying homemade bite. Made with active sourdough starter, the dough rises naturally overnight and develops a subtle tangy flavor you just can’t get from store-bought bagels. Keep them plain or add your favorite seasonings and toppings for homemade sourdough bagels that turn out delicious every time.
Starter Prep
Ratio: 1:10:10
6g starter + 60g water + 60g flour = 126g total (26 g extra to save for next bake)
Peaks in: 10-14 hours
Fed at 7am: Peaks 5pm-9pm
Ingredients
• 500g bread flour (high protein is important)
• 280g water (56% hydration—drier than bread dough)
• 100g active sourdough starter
• 20g honey or sugar
• 10g salt
For boiling:
• Large pot of water
• 2 tablespoons honey or brown sugar
Instructions
Evening: Mix all dough ingredients until combined. This will be a stiff dough—that’s correct. Knead for 5-10 minutes (by hand or stand mixer). Cover and bulk ferment overnight.
Morning: Divide dough into 8 equal pieces (about 110g each).
Shape: Two methods—
Method 1 (Poke hole): Roll each piece into a tight ball. Poke your finger through the center. Gently widen the hole by rotating the dough around your fingers. The hole should be about 2 inches wide (it’ll shrink).
Method 2 (Snake roll): Roll each piece into a rope about 8 inches long. Wrap around your hand, overlapping the ends by 2 inches. Roll the overlap on the counter to seal.
Proof: Place shaped bagels on parchment-lined baking sheets. Cover. Proof 1-2 hours until slightly puffy (NOT doubled—bagels should stay dense).
Float test: Drop one bagel in water. If it floats within 10 seconds, they’re ready to boil. If it sinks, proof longer.
Boil setup: Preheat oven to 425°F. Bring a large pot of water to boil. Add 2 tablespoons honey or brown sugar.
Boil: Working in batches (don’t crowd), drop bagels into boiling water. Boil 60 seconds per side. Remove with slotted spoon.
Topping: While still wet from boiling, sprinkle with toppings (sesame seeds, cheese, poppy seeds, everything seasoning, coarse salt).
Bake: Place on parchment-lined baking sheets. Bake 20-25 minutes until deep golden brown.
Cool: Let cool on a wire rack at least 15 minutes before slicing.