Name: Sourdough Bagels from Start to Finish: A Two-Day Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 19 h 5 min
Cuisine: American
Ingredients: 1 ⅔ cups warm water (105°F/41°C); ⅔ cup active sourdough starter; 2 tablespoons avocado oil (can substitute vegetable or canola oil); 3 tablespoons honey; 5 ½ cups bread flour (additional as needed); 1 tablespoon table salt; 1 tablespoon cornmeal (optional, for dusting); 8 cups water; ¼ cup honey or 2 tablespoons barley malt syrup; 1 egg; 1 teaspoon water; Any desired bagel toppings (e.g., sesame seeds, poppy seeds, everything bagel seasoning)

Jump to Recipe· 3.9 from 12 reviews

I absolutely adore making bagels at home, especially when they are as flavorful and satisfying as these sourdough bagels from start to finish: a two-day recipe. The process is a labor of love, but the result is a beautifully chewy, slightly tangy bagel that’s perfect for a leisurely morning or a special brunch. I’ve found that the slow fermentation really deepens the flavor and creates that perfect crust and crumb that I crave. Sharing this recipe with you feels like inviting you into my kitchen to experience the delicious magic of homemade sourdough bagels.

Why You’ll Love This Sourdough Bagels from Start to Finish: A Two-Day Recipe

What makes this recipe truly stand out for me is the rich, complex flavor you get from using a sourdough starter combined with the slow, thoughtful timing. I love that earthy tang perfectly balanced with a subtle sweetness from the honey and malt syrup. No artificial flavors—just pure, wholesome ingredients doing their magic. The crust is wonderfully chewy, with just the right amount of crunch when you bite in, creating a textural contrast that’s so satisfying.

The ease of preparation might surprise you too. While this is a two-day recipe, most of the work happens in short bursts with plenty of rest time for the dough to develop. I find that it’s a wonderfully hands-off process that fits into my schedule with minimal fuss. Plus, these bagels are ideal for any occasion—whether it’s a casual weekend breakfast, a holiday brunch with friends, or an impressive addition to a dinner party. I’m convinced once you try making these, homemade bagels will become your new favorite weekend project.

Ingredients You’ll Need

The image shows a top-down view of various baking ingredients arranged on a white marbled surface. On the top left, there is a clear glass measuring cup filled with water, and next to it on the right, a clear glass jar with bubbly, white active sourdough. Below the jar, a white paper bag is opened, filled with light beige bread flour and a copper measuring scoop resting inside. To the left of the flour is a small clear bottle of amber-colored honey with a cork stopper tied with a small string, and below that, a small bottle of golden oil. On the bottom right, there is a small white bowl with coarse white salt, and a white cloth with black stripes is partially visible on the left edge. Text labels point to each ingredient, with “+ an egg!” written in black on the cloth. The photo is taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity—each ingredient plays a crucial role in building flavor and texture without overwhelming you with obscure items. Here’s what you’ll need to bring these sourdough bagels to life:

Warm water (1 ⅔ cups): This helps activate your sourdough starter and encourages fermentation.
Active sourdough starter (⅔ cup): The heart of the recipe, giving these bagels their signature tang.
Avocado oil (2 tablespoons): Adds moisture and tenderness—vegetable or canola oil works too.
Honey (3 tablespoons): Gives a subtle sweetness while supporting fermentation.
Bread flour (5 ½ cups, plus extra): Provides the structure and chewiness essential in a bagel.
Table salt (1 tablespoon): Enhances all the flavors and controls yeast activity.
Cornmeal (1 tablespoon, optional): Perfect for sprinkling on baking sheets to keep bagels from sticking and adds a slight crunch.
Water for boiling (8 cups): This is for the crucial boiling step that gives bagels their shiny crust.
Honey or barley malt syrup (¼ cup honey or 2 tablespoons barley malt syrup): Added to the boiling water to boost color and flavor of the crust.
Desired bagel toppings: Everything from classic sesame seeds to poppy seeds or coarse salt.
Egg wash (1 egg mixed with 1 teaspoon water): Provides a beautiful golden, glossy finish.

Directions

Step 1: Begin by preparing the dough. Heat your water to around 105°F (41°C)—just warm enough to stimulate your starter without killing it. In a large mixing bowl, combine the warm water, active sourdough starter, avocado oil, and honey. Stir to blend these liquids evenly.

Step 2: Add 3 cups of the bread flour to the mixture, sprinkle the salt over the top, and stir well until incorporated. This start helps distribute the salt without inhibiting yeast action right away.

Step 3: Gradually add the remaining 2 ½ cups of flour, stirring as you go, until the dough begins to cling together. Depending on your starter’s hydration and room humidity, you might need a bit more or less flour—so keep a close eye on the feel of your dough.

Step 4: Turn the dough onto a clean, lightly floured surface and knead it by hand for about 10 minutes until it feels smooth, elastic, and slightly tacky, but not sticky. This kneading builds the gluten structure that will give your bagels their classic chewiness.

Step 5: Place your dough in a large, lightly oiled bowl, cover it tightly with plastic wrap or a lid, and let it rise in a warm, draft-free spot for 5-7 hours—until it nearly doubles in size.

Step 6: After this initial proof, transfer the bowl to your refrigerator and let the dough ferment overnight—or ideally between 12 and 36 hours. This slow, cold fermentation is what creates such remarkable flavor complexity.

Step 7: On baking day, line two baking sheets with parchment paper and lightly sprinkle cornmeal on top to keep the bagels from sticking and to add a subtle crunch on the base.

Step 8: Remove the dough from the refrigerator and turn it onto a lightly floured surface. Divide the dough evenly into 12 pieces, shaping each piece into a smooth ball.

Step 9: To shape your bagels, poke your thumb through the center of each dough ball to form a ring. Gently stretch the hole to about 1.5 to 2 inches in diameter, as the hole will shrink back during proofing and baking.

Step 10: Place the shaped bagels on the prepared baking sheets, cover with a clean kitchen towel, and let them rest for 30-60 minutes while you heat the oven and prepare the boiling water.

Step 11: Preheat your oven to 425°F (220°C). Meanwhile, bring 8 cups of water and the ¼ cup honey (or barley malt syrup) to a rolling boil in a large, deep pot. This sweetened boiling water helps set the crust and adds a lovely sheen.

Step 12: Boil the bagels, a few at a time, for 1 to 2 minutes on each side. Use a slotted spoon to flip them carefully and ensure even cooking. Remove them and place back on the baking sheets.

Step 13: Brush the boiled bagels with the egg wash to give them that irresistible golden gloss. Sprinkle your desired toppings generously if you like!

Step 14: Bake the bagels at 425°F for 20 to 25 minutes, or until they are deeply golden and sound hollow when tapped on the bottom.

Step 15: Remove from the oven and transfer the bagels to a wire rack to cool slightly before enjoying their warm, fresh-from-the-oven glory.

Servings and Timing

This recipe yields about 12 generously sized sourdough bagels, perfect for sharing or enjoying over a few days. Prep time on the first day takes about 20-30 minutes, but remember there’s a 5-7 hour rest plus an overnight fermentation of 12-36 hours, so planning ahead is key. The actual baking day takes about 45 minutes for shaping, boiling, and baking combined. Overall, you should allow roughly 19 hours and 5 minutes from start to finish including all resting and fermenting times. The slow timing is an essential part of what makes these bagels so special.

How to Serve This Sourdough Bagels from Start to Finish: A Two-Day Recipe

A mix of five bagels rests on a white and black striped cloth over a white marbled surface. The front left bagel is golden brown with melted, bubbly cheese patches on top, showing a rough, textured surface. To its right, a smooth, plain golden bagel with a soft, slightly shiny crust. Behind these, two more bagels are visible: one is plain golden and the other has orange cheese topping that is bubbly and uneven. To the right, a bagel sprinkled with various seeds and seasoning adds detail with a shiny crust. In the background on the marbled surface, a sliced plain bagel shows the soft, pale inside. The scene is well-lit, showing the warm, golden tones of the bagels. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving these bagels, I love to keep it simple to showcase their fantastic texture and flavor. A classic spread of cream cheese, maybe with a hint of chive or smoked salmon, never fails to impress. For a cozy breakfast, topping them with scrambled eggs and avocado is my go-to combo. Their hearty chew and subtle tang make them perfect for robust, savory toppings.

I also adore presenting these bagels with a colorful assortment of spreads and toppings for a brunch party. Think herb cream cheeses, sliced tomatoes, crisp cucumbers, and even a little honey butter. Sprinkling some fresh herbs or seeds atop for that extra visual pop turns them into something truly memorable. As for drinking, a rich coffee or a crisp, citrusy sparkling water pairs beautifully, but for an indulgent weekend, a light white wine or a refreshing mimosa complements the flavors wonderfully.

I recommend serving these bagels warm or at room temperature to fully enjoy the chewy crust and tender crumb. Portion-wise, one bagel per person feels just right for breakfast or brunch, but feel free to slice them for sandwiches or to share as finger food. Presentation on a rustic wooden board or a large platter helps highlight their artisanal charm and invites everyone to dig in.

Variations

I’m a big fan of experimenting with bagel flavors, and this base recipe lends itself beautifully to customization. For those who want a twist, try adding dried onion flakes, garlic powder, or even everything bagel seasoning right into the dough—or sprinkle on top before baking for a savory punch. Sweet versions with cinnamon and raisins mixed into the dough are a delightful morning treat, too.

If you or your friends have dietary needs, you can make an effort to adjust this recipe. While this particular dough relies on bread flour for structure, swapping in a gluten-free flour blend may need some trial and error with binding agents like xanthan gum. For vegan eaters, simply replace the honey with maple syrup and use a flax egg for the wash to keep the shine and color without compromising the recipe’s magic.

For cooking methods, I love the traditional boiling followed by baking, but you can also test baking on a pizza stone for extra crispness, or broil for a minute at the end for a darker crust if you like. The dough also responds well to a longer cold proof in the fridge if you want to spread the work over several days. This flexibility makes it a recipe I return to again and again.

Storage and Reheating

Storing Leftovers

After you’ve enjoyed most of your bagels, store leftovers in a paper bag inside a bread box or loosely wrapped in a clean kitchen towel to preserve their crust while preventing them from drying out. Avoid plastic bags immediately, as they can trap moisture and make the crust soggy. Kept this way, your bagels should stay fresh for up to 2 days at room temperature.

Freezing

These sourdough bagels freeze beautifully if you want to keep them longer. Wrap them tightly in plastic wrap followed by aluminum foil, or pop them in resealable freezer bags with all the air pressed out. Frozen sourdough bagels maintain their quality for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or toast directly from frozen.

Reheating

To revive your bagels’ fresh-baked texture, I recommend slicing them in half and toasting in a toaster or toaster oven until warm and crisp. Avoid microwaving as it tends to make them gummy. Alternatively, for a soft interior with a slightly crisp crust, you can warm them in a 350°F oven wrapped loosely in foil for 5-10 minutes.

FAQs

Can I use a different flour instead of bread flour?

You can try using all-purpose flour, but I’ve found bread flour gives the best chew and structure for bagels because of its higher protein content. If you use all-purpose flour, expect a slightly softer texture that won’t be quite as dense or chewy.

How do I know if my sourdough starter is active enough for this recipe?

Your starter should be bubbly and at its peak activity, usually about 4-6 hours after feeding. If it floats in a bowl of water, that’s a great sign it’s ready to give your bagels wonderful rise and flavor.

Is it okay to let the dough ferment longer than 36 hours in the fridge?

Yes, you can extend the cold fermentation up to 48 hours, but I wouldn’t recommend much longer as the dough may start to break down too much and develop overly sour flavors. The recommended 12-36 hour range strikes the best balance for flavor and texture.

Can I skip the boiling step and just bake the bagels?

Boiling is key to achieving that classic bagel crust and chewy texture. Skipping it will make your bagels closer to a dense bread roll. If short on time, quick boiling is better than none, but I highly recommend not omitting this step for best results.

What are some good topping ideas beyond sesame or poppy seeds?

I love experimenting with everything bagel seasoning blends, coarse sea salt, dried minced onion, garlic flakes, or even a sprinkle of cracked black pepper. Get creative with herbs like rosemary or thyme for a unique twist. Toasting garlic or fennel seeds can also add an exotic flavor boost.

Conclusion

I truly hope you’ll give these sourdough bagels from start to finish: a two-day recipe a try and experience the joy of homemade bread done right. There’s something so rewarding about shaping, boiling, and baking your own bagels that makes breakfast or brunch feel extra special. From the tangy flavor to the perfectly chewy texture, these bagels have earned a permanent spot in my kitchen routine, and I can’t wait for you to love them just as much as I do!