You need to try this recipe for sourdough bagels! Perfectly golden on the outside, soft and chewy on the inside.
This no-knead method uses no commercial yeast, no milk, and no eggs. Serve them toasted with cream cheese, as a satisfying breakfast sandwich, or with smoked salmon for a spectacular treat.
One of my favorite things to do with my sourdough starter is to make homemade versions of the foods you would typically buy at the grocery store.
This sourdough bagel recipe has to be one of my favorites. They are a hit at the breakfast table, and are super versatile too! I like mine with cream cheese, smoked salmon, some dill, and capers. Talk about yummy!
Why You'll Love This Recipe
- No kneading. Most bagel recipes require kneading since the dough is on the stiff side. This version uses a simple stretch-and-fold method.
- Long fermentation. The dough is naturally leavened with active sourdough starter overnight, giving it all of the fermentation benefits of sourdough.
- No yeast, eggs, or milk. The ingredients list is pretty simple here! And you don't have to worry about leaving it on the counter since it has no sensitive ingredients.
- Freezer friendly. Make a big batch and freeze them for later. Then, when you want a yummy sourdough breakfast you can just take one (or more) out to thaw.
Ingredients
- Sourdough starter: For this recipe I recommend making a levain that is a bit more stiff. But don't worry, you can start with your basic 100% hydration starter.
- Flour: I recommend using bread flour if you have it available to you (you can also make your own bread flour). All purpose flour is fine if that's all that you have.
- Sugar: Both brown sugar and white sugar are used in this recipe. It's a really small amount, so you don't have to worry about your bagel being sweet!
- Baking soda: This is an ingredient that is used in the water bath of homemade bagels to help give it that chewy texture. It's a simple addition that helps them taste just as good as store-bought.
- Salt: Any fine salt works here!
- Water: You will need some water for the dough, as well as the boiling water bath. For the dough, use a warm water to help encourage activity. About 85-95ºF is ideal (29-35ºC)
- Toppings: One of the things I love the most about making homemade bagels is the ability to make multiple flavors in the same batch! Everything bagel seasoning, sesame seeds, poppy seeds, shredded parmesan (or cheddar), and flaky salt are all great options.
Recommended Equipment
- Large pot (or Dutch oven)
- Kitchen scale
- Baking sheets
- Parchment paper
- Large bowl
- Dough whisk (optional)
How to Make Sourdough Bagels
First, Prepare Your Starter
This recipe uses a slightly stiff starter, meaning the ratio of flour to water is a little higher. This helps to encourage a chewy bagel texture (without lots of kneading) and makes for an extra active starter.
To prepare a levain, combine the following in a clean jar:
- 25 grams active sourdough starter
- 75 grams of flour (bread flour preferred, but all-purpose is fine)
- 50 grams of warm water (80-85ºF/27-29ºC)
Allow the mixture to rise until it doubles in size (about 8 hours, depending on the temperature of your home). Once the starter has peaked, you're ready to get started!
Making the Bagel Dough
- Add the 150 grams of prepared starter (AKA levain) and 240 grams of water (about 1 cup) to a large bowl.
- Whisk together until the starter is mostly incorporated and the liquid looks "milky." A few lumps are okay.
- Add the full amount of flour into the liquid, and stir it with a wooden spoon or dough whisk until it begins to come together.
- Once the dough forms a cohesive ball, cover it tightly and allow it to rest for 30 minutes before beginning the stretch-and-folds. You may need to use your hands to do so.
- Stretch and folds. As you do with sourdough bread, begin a series of stretch-and-folds. This involves lifting one corner of the dough, stretching it as far as it will go, then folding it in on itself. Repeat this, working in a clockwise motion, about 4 times. Once the stretch-and-folds are done, re-cover the dough and allow it to rest for 30 minutes before doing another set. This should be repeated 3 times, for a total of 4 sessions.
- Bulk rise. Once all 4 sessions are complete, you're ready to do the bulk rise (also known as a bulk ferment). Cover the dough tightly and allow it to rise at room temperature for 10-12 hours, or until it has roughly doubled. This may take as few as 8 hours if your starter is very active and your home is very warm.
Shaping and Cooking
For the best results, I recommend using a water bath and bake method for your homemade sourdough bagels. This quick dip in water helps the toppings to adhere properly, and yields the perfect chewy bagels with a golden exterior.
- Turn the proofed dough out onto a clean surface, and use a bench scraper or a sharp knife to divide the dough into 12 equal pieces. Roll each portion into a ball, then use your thumb to poke a hole in the middle and stretch it slightly.
- Place the shaped bagel on a parchment sheet (I cut 12-4X4" squares before getting started for easy transfer), and repeat until all of the dough is used up. Cover with plastic wrap or a damp kitchen towel and allow to rise for 1 hour.
- The water bath. Once the 1 hour is up, add 6 cups of water, 1 tablespoon of brown sugar (or honey), and 1 tablespoon of baking soda to a large pot. Whisk well to combine, and bring to a boil over medium-high heat.
- Working in batches (I find 3 is the magic number), add the bagels and boil for a total of 3 minutes, turning them over at the halfway mark (90 seconds).
- Add the toppings. Once the bagels are removed from the water, immediately coat them in the toppings of your choice. Common options include everything bagel seasoning, sesame seeds, shredded cheese, flaky salt, poppy seeds, etc. They will stick very well to the slightly gummy and wet bagels. Repeat the water bath and topping process with all of the remaining bagels.
- Bake. Place the bagels on a parchment-lined baking sheet (you may need 2) and bake in a 375ºF (190ºC) oven for 25 minutes, or until golden brown.
Remove from the oven, and allow to cool for at least 5 minutes before slicing and serving.
Storing Homemade Bagels
Allow the bagels to cool completely before transferring them to an airtight container or storage bag.
Keep them on the counter for up to 4 days, or in the refrigerator for up to 7 days (the texture is a bit more tough once refrigerated).
To freeze, wrap them individually OR freeze until solid on baking sheets. Transfer to a freezer bag, label, and freeze for up to 3 months. Thaw before serving.
Topping and Flavor Options
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
- Parmesan cheese
- Other hard and/or ripened cheeses
- Garlic parmesan (garlic powder + parmesan cheese)
- Cheddar cheese
- Flaky sea salt
Cinnamon raisin: Add about 2 teaspoons of cinnamon to the bagel dough, and incorporate ¾-1 cup of raisins. I also think increasing the sugar just a bit would be a nice touch!
Ways to Serve Them
- Toasted
- With cream cheese or butter
- As a breakfast bagel sandwich
- In place of bread in your favorite sandwiches
- With eggs (fried, poached, or scrambled)
- Pizza bagels (add pizza sauce, cheese, and toppings. Broil or bake.)
- With smoked salmon and cream cheese
- Leftover stale bagels can be sliced into cubes and used to make sourdough croutons, or used to make bread pudding or breakfast casserole.
Expert Tips
- Measure the water. In order to get the right ratio of sugar and baking soda to water, it’s important to use the 6 cups of water recommended in the recipe.
- Use sugar (or honey). You may be tempted to skip the additional sugar (or honey), but it’s a very small amount and plays two roles in the finished bagels. One is to balance flavors, and another is to help caramelize the outer crust of the bagels. It’s a small amount, so even if you are keen to avoid added sugar, you won’t find it’s enough to worry about.
- Use parchment paper. Sourdough baking can be sticky! I recommend using parchment paper both for lining the baking sheets, and for placing the shaped bagels on. Using 12 squares of parchment helps you easily lift the bagels and drop them into the water without sticking (which also causes misshapen bagels). This can be purchased at warehouse stores; I also like to keep a box of pre-cut sheets on hand - they fit a standard half size sheet pan perfectly.
Sample Baker's Schedule
- 11:00 AM: Prepare your slightly stiff starter (levain) and allow to rise for up to 8 hours (until doubled)
- ~7:00 PM: Begin making the dough. Once it comes together, cover and allow it to rest for 30 minutes.
- 7:30 PM: Begin the first round of stretch-and-folds. Rest for 30 minutes.
- 8:00 PM: Second set of stretch-and-folds. Rest for 30 minutes.
- 8:30 PM: Third set of stretch-and-folds. Rest for 30 minutes.
- 9:00 PM: Fourth (and final) set of stretch-and-folds. Cover and allow to bulk ferment for 10-12 hours, or until doubled.
- ~7-9AM: The next day, the dough should be roughly double the size. Shape and proof the bagels.
- ~8-10AM: Water bath and bake as directed in the recipe.
More Sourdough Recipes to Try:
If you loved this recipe for sourdough bagels, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @littlehomeinthemaking.
📖 Recipe
Sourdough Bagels (Overnight No-Knead Method)
This easy recipe for sourdough bagels uses a no-knead, overnight method for the perfect golden and chewy bagels. No yeast, eggs, or milk.
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Servings: 12 bagels
Calories: 173kcal
Ingredients
- 150 grams active sourdough starter about ¾ cup (uses slightly stiff starter - see instructions*)
- 240 grams warm water about 1 cup (85-95ºF/29-35ºC)
- 2 tablespoon sugar 24g (or honey (42g))
- 500 grams bread flour about 4 cups (or all-purpose, or homemade bread flour)
- 2 teaspoon salt 10 g
Water Bath
- 6 cups water 1500ml/1.5L
- 1 tablespoon brown sugar 13g (or honey (21g))
- 1 tablespoon baking soda 17g
For Topping
- Sesame seeds, everything bagel seasoning, shredded cheese, flaky salt, poppy seeds, etc. (optional)
Instructions
- *Prepare your starter. About 8 hours before you’re ready to make these bagels, feed your sourdough starter by adding 25 grams sourdough starter (about 1 ½ tablespoons), 75 grams of flour, and 50 grams of water to a clean pint-sized jar. Stir to combine. This is a slightly stiff sourdough starter that will result in better rise and more bubbles. Allow to rise until doubled, about 7-8 hours.
- Begin making the dough. Add the water and active sourdough starter to a large mixing bowl, and stir until the starter is nearly incorporated and the mixture appears “milky”.
- Add the honey and salt, and stir until well combined.
- Add the full amount of flour, and use a wooden spoon or dough whisk to combine as much as you can. You may need to use your hands to add the rest of the flour. Bring it together into a cohesive ball using wet or lightly floured hands.
- Rest the dough. Place the formed dough in a clean bowl and cover with a damp towel or plastic wrap. Allow to sit covered for 1 hour.
- Stretch-and-folds. After 1 hour, remove the bowl covering. Wet your hands with some water (this prevents the dough from sticking to your hands), then pick up one corner of the dough, and stretch it up and over so it folds over the dough. Repeat this process 4 times in a clockwise motion, turning the bowl, picking up a section, and folding it over.
- Rest. Cover the bowl and allow it to rest for another 30 minutes.
- Repeat the stretch-and-folds. Repeat the process of stretching and folding, then resting for 30 minutes 3 more times. This will make for a total of 4 stretch and fold sessions.
- Bulk rise. Cover and allow the dough to sit at room temperature for 10-12 hours (or overnight).
- Divide the dough. Remove the cover and transfer the dough to a clean, dry space. Divide the dough into 12 equal portions and form each of them into a ball.
- Cover the dough balls and allow them to rise for 1 hour.
- Prepare the water bath. Add the water, brown sugar, and baking soda to a large pot and bring it to a boil over medium-high heat.
- While the water is coming to a boil, cut a piece of parchment paper into 12 4x4 inch (2.5x2.5 cm) squares. Set aside.
- Preheat the oven to 375ºF (190ºC) and line 2 baking sheets with parchment paper. Set aside.
- Shape the bagels. Uncover the dough balls and shape them into bagel shapes by pressing a hole into the middle of the dough and stretching them slightly. Place the prepared bagel onto a piece of the 4x4 inch (2.5x2.5 cm) parchment square. Repeat this process until all of the dough balls are shaped into bagels. Note: the parchment paper squares allow for easy transfer, preventing the dough from sticking to the counter. It’s optional, but recommended.
- Boil the bagels. Working in batches (I found 3 to be the perfect batch size), place the bagels into the water bath. Allow them to cook for a total of 3 minutes, flipping them after 90 seconds.
- Transfer the boiled bagels to the prepared baking sheets using a slotted spoon or mesh ladle (drain off any excess water).
- Sprinkle with your desired toppings (everything bagel seasoning, sesame seeds, flaky salt, shredded parmesan cheese, etc).
- Bake at 375ºF (190ºC) for 25 minutes or until golden brown.
- Remove from the oven and allow them to cool for at least 5 minutes before slicing. Serve toasted (if desired) and enjoy!
Notes
Do I have to boil the bagels? Boiling your bagels in a water bath gives a chewy texture, and provides a slightly gelatinous outer layer that allows the toppings you choose to adhere properly. It also pre-cooks your bagels, which helps them to keep their shape in the oven. I don’t recommend skipping the water bath step - it’s an essential component.
Storage
Allow your bagels to cool completely, then transfer them to an airtight container or storage bag. Store at room temperature for up 3-4 days, or in the refrigerator for up to 7 days (they can become dense when stored in the refrigerator).- To freeze your bagels, place them on a baking sheet and place it in the fridge. Once the bagels are frozen solid, transfer them to a freezer bag and label with the contents. Store in the freezer for up to 3 months. If you don’t want to freeze the individual bagels first, you can wrap them in plastic wrap and place directly in the bag to freeze.
- Reheating: Thaw completely, then warm in a toaster, toaster oven, or under the broiler (watch closely).
Flavors and Toppings:
- Sesame seeds (dip boiled bagels in a shallow dish filled with the seeds, or sprinkle for a more sparse application)
- Everything but the bagel seasoning (same as above)
- Flaky salt (sprinkle on)
- Parmesan cheese
- Other hard, ripened cheeses
- Finely shredded cheddar cheese
- Poppy seeds
- Cinnamon raisin (include 2-3 teaspoons of cinnamon in the dough, then fold in ¾-1 cup of raisins during the stretch-and-folds)
Ways to serve:
- Toasted with butter or cream cheese
- For making sandwiches
- Sourdough breakfast bagel sandwiches
- With cream cheese and smoked salmon
- Pizza bagels (top with pizza sauce, cheese, and toppings and bake or broil)
Nutrition
Calories: 173kcal | Carbohydrates: 36g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 669mg | Potassium: 43mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Calcium: 11mg | Iron: 0.4mg
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Dolly | Little Home in the Making says
We love this easy no knead method for sourdough bagels. I know you will too!