The Best Homemade Sourdough Bagels (That Don’t Take All Day)

There’s something magical about bagels — and these are the best homemade sourdough bagels I’ve made. Maybe it’s the way they’re chewy on the outside, soft on the inside, and just sturdy enough to hold up to a thick swipe of cream cheese (or butter, if you’re like my kids and believe butter is its own food group). Whatever it is, bagels are one of those foods I thought belonged exclusively to New York bakeries and grocery store shelves—until I discovered how easy it is to make them right at home with my trusty sourdough starter.

Let’s be honest: once you’ve been baking bread from scratch for a while, bagels feel like the next frontier. They look fancy, but the truth is, the process isn’t nearly as complicated as it seems. With just a few extra steps beyond your regular sourdough loaf, you can be pulling warm, golden bagels from your oven in no time—and your kitchen will smell like a bakery (minus the price tag of $3.50 per bagel).

Step 1: Make Your Dough

We start just like any sourdough recipe: bubbly starter, water, flour, and salt. Mix it together, let it rest, and watch that dough come alive. You’ll see little bubbles forming, and if you poke it, it jiggles back at you like a happy dance. That’s your sign that fermentation is working its magic.

Step 2: A Quick Chill

Here’s where things take a slight turn. Instead of shaping right away, the dough gets a little nap in the fridge—about an hour. This step isn’t just for the dough; it’s for you too. It firms things up so shaping is less of a sticky mess, and it gives you time to switch the laundry or remind your kids that “yes, we do have food at home.”

Step 3: Shaping Into Bagels

Now the fun part. Divide the dough into even pieces, roll them into smooth little balls, and poke a hole right through the center. Stretch it out until you’ve got a bagel shape. If your kids are helping, don’t expect perfect circles—just consider it “artisanal.” Place them on a parchment-lined sheet and let them puff up on the counter.

Step 4: The Honey Bath

Every bagel worth its salt (or sesame seed) takes a bath before baking. Bring a pot of water to a rolling boil with a spoonful of honey. Each bagel gets a quick dip—45 seconds on each side—just enough to give that shiny, chewy crust we all love. Yes, you’ll feel like a bagel lifeguard for about five minutes.

Step 5: Toppings & Baking

This is where you get to play. Everything seasoning, sesame, poppy, cinnamon-sugar, cheese… go wild. Whatever you choose, sprinkle while they’re still damp from the boil so it all sticks. Then it’s into the oven until they’re golden brown and making your house smell like a dream.

The Joy of Homemade Bagels

Pulling a tray of sourdough bagels out of the oven feels like a small victory. They’re rustic, delicious, and you know exactly what’s in them—no mystery ingredients or preservatives, just the basics. And the best part? Watching your family devour them before they even cool down (and realizing you might need to double the batch next time).

Because at the end of the day, this isn’t just about bagels. It’s about slowing down, making something with your hands, and rediscovering the joy of food made the old-fashioned way. Plus, nothing says love quite like a homemade bagel sandwich waiting on the kitchen table.

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The Best Homemade Sourdough Bagels (That Don’t Take All Day)

Chewy on the outside, soft on the inside, and naturally leavened with sourdough starter. These bagels are boiled in a honey bath for that classic golden crust, topped however you like, and baked to perfection. Simple, rustic, and better than store-bought!

Servings

6bagels

Ingredients

• 125 g active bubbly sourdough starter

• 12 g salt

• 350 g water

• 500 g bread flour

• 1 Tbsp honey for boiling water

• Toppings of choice sesame, poppy, everything seasoning, etc.

Instructions

Mix the Dough

• In a large bowl, combine water, starter, and salt.

• Stir in the flour until no dry bits remain (finish with your hands if needed).

• Cover the bowl and let it rest at room temperature for the bulk rise: about 3–6 hours, until jiggly and bubbly.

Cold Rest

• Transfer the dough to the fridge for 1 hour. This makes it easier to shape.

Shape the Bagels

• Divide dough into pieces weighing 150 g each.

• Roll each piece into a ball. Pierce the center with your thumb, then gently stretch into a ring.

• Place shaped bagels on a parchment-lined baking sheet.

• Cover with a tea towel and let rise on the counter for about 1 hour, or until they puff and expand by about one-third.

Boil the Bagels

• Preheat oven to 350°F (175°C).

• Bring a large pot of water with 1 Tbsp honey to a rolling boil.

• Drop bagels in, a few at a time, boiling 45 seconds per side.

• Remove with a slotted spoon, place on a wire rack to dry slightly.

Bake

• Return bagels to a parchment-lined baking sheet.

• Add desired toppings while still damp.

• Bake 18–24 minutes, until golden brown.

• Cool on a rack before slicing.