Homemade Sourdough Bagels (Simple Overnight Recipe)
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These homemade sourdough bagels are easy to make and packed with flavor! Naturally leavened with sourdough starter, they’re kneaded, fermented overnight, and baked to perfection with a chewy interior and crisp, golden crust. Add everything bagel seasoning for that classic bakery-style finish.
These chewy sourdough bagels are just lovely. They have the classic bagel texture, but are naturally fermented thanks to the active, bubbly sourdough starter. I kept this recipe nice and simple by making a few plain bagels and the rest–my favorite–coated in everything bagel seasoning!
I’m going to walk you through all the steps on how to make from-scratch sourdough bagels. And the coolest part? This recipe is very similar to my sourdough pretzel recipe and cinnamon sugar sourdough pretzel bites. So, if you made one confidently, know you’ll make the other even better (simply because you’ve had practice at this point).
Looking for sourdough desserts? Check out my bananas foster sourdough bread pudding!
Why You’ll Love This Sourdough Bagel Recipe
- No yeast, no problem: Builds flavor and digestibility through natural sourdough fermentation.
- Overnight rest for maximum tang and texture, with flexible timing to fit your schedule.
- Boiled in a sweetened baking soda bath for glossy, chewy perfection. No lye here!
Step-By-Step Instructions
Mix the Dough
In a large mixing bowl, combine your active sourdough starter, water, brown sugar, bread flour, and salt. Stir everything together until you get a shaggy, sticky dough.
Knead with Butter
Transfer the dough to the bowl of a stand mixer fitted with a dough hook. Add the softened butter and knead on medium speed for 7–10 minutes, until the dough becomes smooth, stretchy, and slightly tacky.
First Rise (Bulk Fermentation)
Place the dough into a lightly greased bowl (use olive oil), cover, and let it rise at room temperature for 4–6 hours, or until doubled in size.
Cold Proof Overnight
Cover the bowl with plastic wrap or a lid and transfer it to the fridge. Let it rest overnight (8–10 hours) to develop flavor and structure.
Shape the Bagels
The next morning, turn the chilled dough onto a clean surface and divide it into 8 equal pieces. Roll each piece into a tight ball
Rest the Shaped Bagels
Poke a hole in the center of each and gently stretch into a ring. Place the shaped bagels on a parchment-lined baking sheet that’s been lightly greased. Cover them with a clean kitchen towel and let them rest for 30–60 minutes at room temperature.
Prepare the Baking Soda Bath
While the bagels are resting, bring 7 cups of water to a boil in a large pot. Once boiling, stir in the baking soda and brown sugar. This step adds flavor and that signature golden crust.
Boil the Bagels
Gently place the bagels into the simmering bath, a few at a time. Boil each one for 30–60 seconds per side, then return them to the baking sheet.
Brush with Egg Wash
Once boiled, brush the tops of the bagels with whisked egg for shine. Add any toppings now—like everything seasoning, sesame seeds, or flaky salt.
Bake
Bake at 425°F for 22–27 minutes, or until the bagels are deep golden brown and glossy. The crust should look beautifully crisp.
Tips for Perfect Sourdough Bagels
- Make sure your sourdough starter is active and bubbly before mixing your dough. A strong starter gives your bagels the best rise and that signature chewy texture.
- Don’t skip the overnight rest in the fridge. Cold fermentation adds incredible flavor, improves structure, and makes the dough much easier to shape the next day.
- When it’s time to boil, use a baking soda and brown sugar bath. The baking soda helps create that glossy, chewy crust, while the sugar adds beautiful color and just a hint of sweetness.
- If you’re adding toppings like everything bagel seasoning, sesame seeds, or poppy seeds, press them on right after boiling—while the dough is still tacky. This helps them stick before baking.
Equipment to Make Sourdough Bagels
- Kitchen scale – For accurate ingredient measurements
- Mixing bowl – To combine and bulk ferment the dough
- Stand mixer with dough hook – Makes kneading easier and more consistent
- Silicone spatula or dough scraper – Helpful for mixing and transferring dough
- Plastic wrap or reusable bowl cover – For covering the dough during the rise
- Baking sheet – Lined with parchment paper for resting and baking the bagels
- Parchment paper – Prevents sticking and makes clean-up easy
- Large pot – For boiling the bagels in the baking soda bath
- Slotted spoon or spider strainer – To safely transfer bagels in and out of the water bath
- Pastry brush – For applying the egg wash before baking
- Wire rack – To cool the bagels after baking
Homemade Sourdough Bagels (Simple Overnight Recipe)
Ingredients
Bagel Dough
- 100 g bubbly active sourdough starter
- 240 g water room temperature
- 40 g brown sugar
- 440 g bread flour
- 5 g salt
- 28 g salted butter room temperature
- 1 tbsp extra virgin olive oil for greasing the bowl
Baking Soda Bath
- 7 cups water
- ¼ cup baking soda
- 2 tbsp brown sugar
Egg Wash
- 1 egg whisked
Instructions
Mix the Dough:
- In a large bowl, stir together the sourdough starter, water, brown sugar, bread flour, and salt until a shaggy dough forms.
Knead with Butter:
- Transfer the dough to the bowl of a stand mixer fitted with a dough hook. Add the room temperature butter and knead on medium speed for 7–10 minutes, until smooth and elastic.
Bulk Fermentation:
- Transfer the dough to a lightly greased bowl (using olive oil), cover, and let rise at room temperature for 4–6 hours or until doubled in size.
Cold Fermentation:
- Cover the bowl with plastic wrap and refrigerate overnight (8–10 hours).
Shape the Bagels:
- The next day, divide the dough into 8 equal pieces. Roll each piece into a ball, then poke a hole through the center and gently stretch to form a ring. Place shaped bagels on a greased parchment-lined baking sheet. Rest at room temperature for 30–60 minutes.
Prepare Baking Soda Bath:
- Bring 7 cups of water, ¼ cup baking soda, and 2 tablespoons brown sugar to a boil in a large pot.
Boil the Bagels:
- Once the water is boiling, carefully boil each bagel for 30–60 seconds per side. Return boiled bagels to the parchment-lined baking sheet.
Egg Wash & Bake:
- Brush each bagel with egg wash. Optionally, sprinkle with your favorite toppings. Bake at 425°F for 22–27 minutes, or until golden brown and baked through.
Cool & Enjoy:
- Let bagels cool on a wire rack before slicing. Enjoy fresh or toasted!
These sourdough bagels taste way better than store-bought and have far better benefits for your gut! If you make these, I’d love to know what you thought!